Scrambled eggs recipe by Bruce Jack paired with CWG Flagstone Weather Girl or CWG Flagstone Happy Hour wine.
Ingredients
1 large sprig of fresh fine-leafed parsley
1 Cape Rough lemon
1 medium onion
2 leeks
1 shallot
olive oil ('or canola oil, which is healthier for cooking')
1 clove garlic
verjuice
6 eggs
a small handful of dried buchu leaves
salt and freshly ground black pepper
125 ml full-cream milk
1 Cape seed loaf
Dijon mustard
Recipe
Serves 4
First finely chop the parsley and zest the lemon, placing each in a small serving bowl. Then chop the onion and leeks. Finally, chop the shallot, keeping each ingredient separate.
Using a heavy-based saucepan over high heat, add a generous splash of oil, add the onion and leeks and cook for 6-8 minutes, stirring often to prevent sticking or burning. Then add the shallot and, after another 2 minutes, turn the heat down to low. Simmer for about 10 minutes, stirring occasionally. Finely chop the garlic.
After 10-15 minutes, bump up the heat. Add a generous splash of verjuice and scrape all the slightly sticking bits off the bottom of the pan. Now add the garlic, turn down the heat and let everything simmer in the verjuice for another couple of minutes.
Switch off the heat. Break open the eggs (testing each separately in a cup to make sure they're fresh). Beat ferociously with a whisk. Add a pinch of buchu leaves (about 10 maximum), salt,and pepper. Then beat some more ('if you tire, consider your overdraft').
After you've worked through the week's problems, add the milk... and whisk that egg.
Cut four thick slices of Cape seed loaf. Pop the bread into the toaster and turn your attention back to the stove. Switch the heat to medium and reheat the onion mix. Beat the egg mixture some more. As the onions, leeks, and shallots regain their glassiness and you feel the heat come through, add the egg mixture.
With a wooden spatula, immediately start scraping the egg ('like little yellow duvets') off the bottom of the pan. Keep doing this for the next 6-8 minutes. When the egg is still slightly slushy but 80 percent cooked, turn off the heat (the egg will finish cooking with its residual heat).
Generously dribble olive oil onto each slice of hot toast and apply a thin scraping of Dijon mustard. Top the toast with a generous dollop of the scrambled egg. Sprinkle the parsley and a pinch of lemon zest on top of that, and tuck in.
Wine Pairing
CWG Flagstone Weather Girl or CWG Flagstone Happy Hour
Cook’s Tip
'I use only fresh organic ingredients wherever possible.'