Brunch is without a doubt my favorite meal, not just because it offers an array of delicious food but also because it has a certain ad hoc quality that most meals lack. While I love a complicated recipe that requires exact measurements, there’s something almost magical about a meal that comes together without any real need for measuring spoons and cups and without a specific list of ingredients in mind.
Growing up, I remember my dad opening the refrigerator door on weekend mornings and peering in with him to see what seemingly random assortment of leftovers could be turned into a magnificent spread for brunch. Frequently, this resulted in some sort of scrambled egg surprise, with scrambled eggs being dressed up with staple items that we always had on hand (e.g., onions and potatoes), random leftover veggies (e.g., broccoli, mushrooms, who knows) and meats (e.g., grilled steak or chicken, maybe even deli ham from the week’s sandwiches), and always loads of salsa. These were my first moments in creative culinary thinking.
All awww’s aside, I’ve never really gotten over a good scramble. But poached eggs? Now, those fluffy little pillows are purely ethereal. (more…)