Francesca just moved into a new place just a few blocks from our apartment, so yesterday I swung by, African Violet in hand, to check it out (it’s beautiful).
To celebrate the move-in, Francesca made us an absolutely delicious light lunch of avocado toasts and French-style scrambled eggs (a la Julia Child). First, let’s talk avocado toasts, because they are the easiest things ever, and anyone who says they don’t like them is lying.
AVOCADO TOASTS
Just toast up some nice, seed-filled bread and top with mashed avocado, a little olive oil, a squeeze of fresh lemon juice, and some salt and pepper. Easy; yum.
Now, the French-style scrambled eggs. I remember reading about this in My Life in France and thinking I should really adjust my scrambling style one of these days (I do the regular old eggs/milk/salt/pepper in bowl; whip together; scramble in a little butter)…and now I’m sold. The extra butter and order of assembly really does make an enormous difference.
FRENCH-STYLE SCRAMBLED EGGS (serves 2)
Melt a generous amount of butter (about 3 tbsp) in a frying pan. Add 4 eggs, and then gently break up the yolks, moving them about until the edges begin to turn white. Then add a handful of crumbled cheese (optional; we used white cheddar), a splash of milk, salt, and pepper, and keep moving everything about until the cheese is melted and the eggs are cooked through to your liking.
Last step: have a picnic on the living room floor, of course!
