“And I would eat them in a boat!
And I would eat them with a goat.
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good so good you see!” (Seuss, Green Eggs and Ham)
These eggs are super fluffy and full of flavor (don’t say that out loud if you’re drooling, you’re sure to spit). Egg whites only here. Just trust me.
~ 2 egg whites per person
~ one green onion chopped per person (the greenies are saved to top as garnish)
~ 3 basil leaves shredded per person
~ 1-1.5 tbsp mascarpone cheese per person
Dump all the above ingredients in a heated skillet and scramble away. Add a couple shakes of sea salt and freshly cracked pepper as the eggs are cooking and being scrambled.
The snap of the green onion against the soft fluffy flesh of the eggs and the slick aftertaste of basil makes this a hide-and-seek game of flavors.
When it comes to eating, if I can eat my french fries with ice cream I will. Something about salt calls out for sweet and visa versa. Is it a love/hate relationship between the sweet and savory or perhaps they are star-crossed lovers. In any case, on my plate and in my belly, they are always requited. I paired these savory eggs with my babe’s homemade waffles. We didn’t stop the sweet there. I made both homemade strawberry compote and Vanilla Brown Sugar syrup. Having both as toppers is a must.
This time the syrup was not as thick so it drizzled wonderfully over the strawberries adding to their sweetness and showing off the inner tart. Look at those lovely complimentary colors: