And yet, I'm scrambled. And I'm sorry to be the bearer of bad news, but you're scrambled, too. I've met very few poached eggs in my life, and those that I have met are usually hiding something beneath their yolks.
Let's just let that metaphor sit for a while.
I turned in my manuscript yesterday. That was a good time. Working on something for more than a year and then hitting send is like kicking a baby bird out of its nest and watching it freefall. Will it figure out how to fly, or crash to the earth in a spectacular heap? I guess we'll find out in a year.
In the meantime, I'm catching my breath. How've you all been? Made any good egg recipes lately?
Recipe for Scrambled Eggs in Grilled Portobello Caps
Here's what you make after you've spent all day writing about turnips and cabbage and your brain is fried like a piece of cod.
Yields however many servings you feel like making, depending on your energy level and the number of hungry people who happen to be in your house.
Portobello mushroom cap(s)
Eggs (count on 2 per mushroom)
Salt and pepper
Truffle oil, if you've had a hard day and you happen to roll that way
Scrape the gills from your portobello cap(s) and discard. Brush the mushroom(s) on both sides with olive oil and season them with salt and pepper. If you want them to be nice and tender, you may want to use more oil and marinate them in a plastic bag while you do other things, like take a shower or locate lost library books.
Grill your mushroom(s) on both sides until done to your liking and pretty grill marks appear on top.
Make your scrambled eggs, seasoning them well with salt and pepper. I cook mine in olive oil.
Gingerly and with great fanfare, spoon your scrambled eggs into the portobello cap(s), sprinkle with minced herbs, drizzle with truffle oil if you have it, and go eat someplace quiet. Don't come out until you're done.