Eggs get short shrift around here.
One of us vilifies them.
The other of us merely tolerates them.
(And only scrambled, souffléed, or frittata-ed at that.)
She certainly never heeds the ubiquitous--not to mention, nefarious--advice to top something with one in order to call it a balanced meal.
That's what cheese is for.
Or a second glass of wine.
But one day, when a trio of her trusty paramours beckoned from an otherwise bare coffer, a couple of unflappable eggs, nobly shrugging off their indignities, satisfied her hunger in a most remarkable way and got invited out from under the butter's shady garage onto the top shelf.
Word is she's even considering taking in a family of twelve soon.
Labné-scrambled eggs with arugula and harissa
Serves 1
- 1 knob butter, plus more for buttering toast (if serving)
- 2 eggs, cracked and lightly beaten
- salt and freshly-ground pepper
- 1 (heaping) Tbsp. labné
- handful baby arugula
- 1 slice Ezekiel or other wholesome bread, toasted
- 1 tsp. (or more) harissa
Melt the butter in a small skillet over medium-low heat.
Add the eggs and their requisite seasoning and allow them to set slightly before stirring in the labneh and then the arugula.
Cook enough to wilt the greens and to achieve your ideal scramble-sistancy.
Heap atop a piece of toast (if such things are allowed in your household), and then anoint with enough harissa to make things exciting. (Serve with mismatched silverware and a paper napkin to keep things breezy and noncommittal.)