Mark Peel Says: For this dish, one and a half extra-large eggs is just the right amount for 2 people. One is never enough, and two can be too much. These are seasoned and enhanced with a little bit of bacon (1 strip for 2 people) and parsley. I like serving this with rye toast; the tartness is a perfect counterpoint to the velvety eggs. Serve with a cup of coffee and four ounces of orange juice for a perfect start to your day, or as a light supper without the coffee and juice.
Good Bite Says: Mark Peel elevates a simple scrambled egg dish into a work of art with smokey bacon and fresh parsley. Don't forget to snatch up a copy of his cook book New Classic Family Dinners to find great recipes like this and more.
Scrambled Eggs For Two
3 extra-large eggs
1 tablespoon whole milk
1/4 teaspoon coarse kosher salt
1 teaspoon chopped flat-leaf parsley
1 piece of thick-cut bacon, cut on the diagonal into 1/8-inch wide slivers 2 slices rye bread
1 teaspoon unsalted butter, plus butter for the toast.
Beat the eggs in a medium bowl with 2 teaspoons of the milk, the salt, and the parsley. Heat an 8-inch or 10-inch skillet over medium-high heat and add the bacon. Cook the bacon until it is chewy in the middle and crisp on the edges. Remove the pan from the heat, transfer thebacon to a double thickness of paper towel, and allow to cool.Cut crosswise into 1/8 inch thick slivers. Set aside.
Put the rye bread in the toaster so that it will be ready when the eggs are ready. Pour off most of the bacon grease from the pan, turn the heat to low, and add 1 teaspoon butter and the slivered bacon. Heat over medium low heat and when the butter begins to sizzle, pour in the eggs. Stir slowly with a rubber spatula until the eggs are just set.
Remove from the heat and stir in the remaining teaspoon of milk. Remove the toast from the toaster, butter and cut on the diagonal. Arrange on plates and pile the eggs partially over the toast. Serve at once.
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