Mu where are you goingAt a nearly 100-year-old restaurant and private members’ club in London’s Soho, chef Jeremy Lee creates timeless, nutritious food that drives exquisite produce. This approach extends to family breakfasts that restaurant staff often eat together in the dining room between services, recipes that cooks prepare for these quick, improvised meals around 11 a.m. Even include leftovers, allowing the team to clean up. Fridge while they catch and refuel. In the video above, Lee demonstrates how to make a typically hearty Quo Vadis staff breakfast of scrambled eggs and fall greens on toast. A recipe is below, but Lee encourages adaptation when it comes to vegetables—whatever’s in season will taste best. The two constants, however, should be the highest quality eggs and butter you can find.
Jeremy Lee’s Scrambled Eggs and Greens
Serves 3-4 people
Greens
-
1 cup potted broad beans
-
2 tablespoons of olive oil
-
7 ounces of kale
-
5 ounces of spinach
-
1 medium head spring green cabbage
-
3 spring onions, finely chopped
-
A large handful of flat-leaf parsley, chopped
-
2 small zucchini (or other seasonal vegetables), finely chopped
-
3 medium pre-boiled, peeled potatoes, coarsely chopped
-
4-ounce ball of burrata
-
⅔ cup ricotta
-
sea salt
-
black pepper
Toast
Scrambled eggs
-
8 eggs, no run
-
3 tablespoons of butter
-
sea salt
-
black pepper
method
1. Bring a pan of water to the boil, add the potted broad beans and cook for 2 minutes, then plunge into cold water to cool.
2. Pour olive oil into a medium sized pan and place over medium heat. Add potatoes and zucchini (or other seasonal vegetables) and lightly fry for 3 minutes. Add the greens and mash together before adding the broad beans. Add the burrata and ricotta to the pan, breaking up the burrata with a spatula and stirring until dispersed throughout the pan. Season lightly with sea salt and black pepper.
3. Toast the bread in the oven, spread with butter and keep warm.
4. While the vegetables are cooking, prepare the scrambled eggs. Melt the butter in a pan over a medium heat, pour in the eggs and scramble gently with a spatula for 5 minutes until the eggs are almost completely set but still runny. Season with sea salt and black pepper.
5. Place the vegetables on the toast, then top with the scrambled eggs. Serve quickly on hot plates.
Post How to Cook Breakfast for a Large Group (and Clean Out Your Fridge) appeared first New York Times.