On Sundays, we make brunch from the fresh eggs and produce I bring home from my local farmers’ market on the San Francisco Peninsula. Some of the farmers use hoop houses to protect their crops from the chill, enabling them to extend their growing season into November for sweet peppers, hot chiles, summer squash, green beans, and tomatoes. What a gift!
Here is last Sunday’s menu:
- Scrambled eggs with crème fraîche (recipe follows) served on toast
- Sautéed sweet peppers, hot chiles, fennel bulb, and garlic to top the eggs
- Swiss chard as a side dish, cooked with fresh tomato or rehydrated sun-dried tomatoes and seasoned with pickled jalapeños or your favorite vinegar
- Sliced Fuyu persimmons and kiwi for dessert
Scrambled eggs with crème fraîche
Adapted from Gordon Ramsay’s YouTube video
- large eggs
- crusty bread, sliced
- extra-virgin olive oil
- crème fraîche or sour cream
- salt and pepper
- herbes de Provence (optional)
- green onion (green part only), thinly sliced
- Break eggs into a cold saucepan and add a chunk of butter. Begin toasting bread.
- Put pan on medium heat and stir continuously with a spatula, alternating a few seconds on the heat and a few seconds off the heat until the eggs begin to solidify. Remove from heat and stir in crème fraîche.
- Meanwhile, put toast on plates and drizzle with oil.
- Season eggs with salt, pepper, and herbes de Provence if you like and fold in green onions. Spoon eggs on toast and serve with the rest of the menu.