Cooking At Home: Most Eggsellent

Scrambled eggs is one of those deceptively simple meals that really test a good cook. Because they cook so quickly, they're prone to overcooking. Rubbery, dry scrambled eggs are even less appealing than they sound. "Low and slow" is my best advice for avoiding this culinary disaster. Well, that, and a generous bit of butter.

My recipe for Scrambled Eggs Florentine is one I concocted after ordering the lobster scrambled eggs at Bar la Grassa more than a decade ago. Glossy, buttery and oh-so-silky, they were the scrambled eggs you dream of. Like Chef Becker's dish, I make mine with warm spoonfuls of cream cheese folded into the eggs and serve them on crispy, garlic-tinged toasted artisan bread. It's a beautifully decadent dish for breakfast or brunch, though I just as often serve it as a comforting midwinter dinner.

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Warmly,
Rachael

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