Cooked properly (with great eggs, too), scrambled eggs are extraordinary. Since my diet yesterday consisted of a handful of granola and 3/4 of a salad from Chop’t–I had NO appetite AT ALL–I needed fuel.  Oh, yeah. The 17 mile bike ride I went on last night didn’t help, either.  I whipped these up this morning for myself and made a little parsley oil (Uh, yeah. Why the hell not?). I was bound and determined to have a proper breakfast.

You do NOT need to add any dairy (milk, cream) to your scrambled eggs. Honestly, if you just whisk them on low-heat, you will end up with lovingly heavenly curd after lovingly heavenly curd.

Fluffy. Creamy. Ethereal with a little bit of Emerald City courtesy of the wonderful parsley oil which elevated the dish even higher. Tasty stuff, indeed.

Joe’s Eggs
Serves 2

4 eggs
Salt and pepper
Extra virgin olive oil

1. Whisk the eggs and season with salt and pepper.

2. Take a small, nonstick skillet and place on medium-low heat. Throw in a small glug of olive oil.

3. When skillet is warmed, add the eggs while continuously whisking.

4. After a few minutes, curds will form. Keep whisking.

5. As the eggs set but still look a little runny, remove from heat and spoon onto two plates–the residual heat will continue to cook the eggs. Serve IMMEDIATELY.

Parsley Oil
Mario Batali
Makes 2 cups

1 large bunch of flat-leaf parsley
2 cups of extra virgin olive oil (put in the refrigerator for at least two hours)
Kosher salt – a healthy pinch or two

1. Blitz all ingredients in a food processor.

2. Strain mixture into a plastic container.

3. Oil will keep for 24 hours in the refrigerator.