Scrambled eggs with spinach, turkey sausage, and caramelized onions; kamut puffs; couple of strawberries
Please don’t think I caramelized the onions special for the omelet this morning. At 6am I’m lucky not to put orange juice in my coffee. No, Tuesday I came home from work, put down my briefcase and picked up a skillet to start cooking what I hoped would be a week’s worth of meals: roast chicken, turkey sausages, white beans, broccolini, and a whole pile of caramelized onions, meant for the turkey sausages and some mujadara later in the week. So I threw some of the onions into the eggs at the last minute this morning.
We’re trying to get more iron into him, so all I really wanted him to eat was the turkey sausage and the spinach. But I wanted eggs, so it all went into the pan. My scrambled egg method is the same one my friend Gary taught me in his apartment on 108th Street in 1995 or so: turn the heat all the way down an instant after the butter melts and you add the eggs. The eggs remain liquid for a very very long time. Once you can’t stand it anymore (because the toast is cooling or your stomach is rumbling or the baby is crying), turn the heat up a bit, then a little more. They come out delicious and wet, but they reduce like crazy.
I made the eggs without salt, which took a few bites to get used to. The turkey sausage compensated, of course.
Isaac wears a bib that has a helpful little crumb-catcher at the bottom. Because he still mostly wants to feed himself, by the end of a meal there’s generally enough food caught in the bib to flavor a stew. Here’s a picture:
