This morning we got up at 6:30 and went to practice tennis. We used to get up early and play tennis about once a week, but until today we hadn't gone for, oh, about a YEAR. Today is another super-global-warming-special-scorcher so it was around 80 degrees, in San Francisco, at 7 AM. If that ain't proof of climate change then I don't know WHAT is.




We had worked up quite a sweat, so we stopped for iced coffees, but when we got back home we were STARVING. After devouring last night's leftover chicken, cold, (from a lovely sidewalk dinner at Universal Cafe) we were still hungry. So I made these eggs with some leftover veggies we had in the fridge. It was nice and fresh, with about equal parts eggs and green stuff- just the way I like it. Perfect on a buttery whole wheat English muffin.

I like to put cream in the eggs to make them, um, creamier. (A shocking conclusion, I know.) But some people swear by milk or water, so feel free to try it any way you like. If you can't eat dairy, you can sub water for the cream and olive oil for the butter. I think chili flakes go really well with dark green things like broccoli and spinach, but if you don't like to wake up and start in on the spice so early in the day, feel free to omit.


Scrambled Eggs with Baby Broccoli And Spinach
this will make enough for 2 people, maybe 3 if you've got a side of bacon

Ingredients:

• 3 eggs
• 1 Tblsp cream
• about 4-5 stalks baby broccoli/broccolini, cut into 1 inch pieces
• 1 shallot, sliced thinly
• about 1/2 cup spinach leaves
• salt and pepper
• about 2 tsp butter
• chili flakes (optional)

Method:

• Put eggs, cream, and a big pinch of salt in a bowl. Whisk or fork until smooth and monochromatic.
• In a saute pan, heat 1 tsp butter. Add shallots and broccoli and cook, stirring, about 1-2 minutes, until shallots are fragrant and broccoli is a little browned. Add spinach and cook, stirring, until wilted. Remove to a bowl.
• Turn off pan for a minute or so to let it cool. Turn it back on and add 1 tsp butter. When it bubbles, add eggs and stir constantly, scraping sides and bottom.
• When eggs are still soft and not quite done, turn off pan and stir in fresh ground pepper and the vegetables.
• Remove to serving plate and sprinkle with chili flakes to taste, if using them.
• Serve immediately with toast or English muffins.