I am going to make a confession: I don't cook on weekends. Actually I only cook from Mondays to Thursdays, dinners only (of course kids school lunches are not considered "cooking"). Sometimes if I am in an absolutely generous and kind attitude I may put some pre-done crumbed fish or chicken nuggets and chips in the oven on a Sunday night. But that is me pushing my most "giving" mood. I grew up with my mum also cooking from Monday to Thursday so if anybody wants to point the finger at someone please call Lidia Vitale in Argentina, I am just the fruit of her parenting.
Because of that implicit rule in my family, it is usually Scott who is in charge of Sunday breakfasts (or brunch) at home. And it is usually some sort of scrambled egg. This past weekend it was bacon scrambled eggs, as it is shown in the picture, and it was, as usual, delicious, but it can be done with smoked salmon as well and I personally think it is more special. He adds many more ingredients than just egg and salmon, so it takes longer to chop each ingredient than it takes to cook the whole thing, but I must tell you: it is totally worth it. And you know you don't have to chop the herbs as you already have Chimichurri La Madrina ready to go!
Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4
Ingredients
8 eggs
0.25 cup thickened cream
1 tbsp olive oil
100 g Swiss or brown mushrooms, chopped
4 spring onions, chopped
50 g smoked salmon or bacon chopped
50 g cheese (if you use smoked salmon I recommend using feta as it is a lighter flavour and it would not overpower the salmon. If you use bacon you can play with the flavours of cheddar, or even parmesan, or if you have a combination like a pizza mix or Mexican mix they all go really well with bacon)
50 g Chimichurri La Madrina (the Picante variety is perfect with the bacon)
salt
pepper
Method
In a deep pan add the oil and when hot lower it to medium heat and add the onions and mushrooms. Sauté for a few minutes until the onions are soft and transparent.
If you use bacon add it now and keep heating for a few minutes stirring until the bacon is cooked.
Beat the eggs with the cream until it is well mixed and add to the pan.
Add the Chimichurri La Madrina, salt and pepper.
If you use smoked salmon add it now along with the cheese. If you used bacon just add the cheese at this point.
Keep stirring until it is all incorporated and mixed. Do not overcooked the eggs, you want them to stay moist but with the cheese melting.
Prepare toast with avocado for everybody. Add a spoonful of Chimichurri La Madrina on top.
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