Three-Egg Omelette with Wholegrain Mustard December 19 2013
If you run into me early in the morning at a festival or Burlington Farmer's Market, I'll tell you mustard is a breakfast food. But, I've never put my mustard where my mouth is. Today, that's changing. Not only will I profess my incredible obsession over mustard and scrambled eggs. I will never make my eggs without mustard. It makes that much of a difference.
So, where did mustard and eggs come from?
I first read about it on The Kitchn blog (one of my personal favorites). They used wholegrain mustard in a fried egg. I love fried eggs, but mainly on burgers. After swapping scrambled for fried (because let's face it, my egg-making repertoire is not long), I am in awe. These eggs are so fantastic. So fantastic I'm going to give you the recipe right now and shut up so you can go make some eggs. Seriously. Get the saute pan out. Right now.
Three Egg Scramble with Wholegrain Mustard
1 tablespoon olive oil
3 large eggs
2 tablespoons water
2 tablespoons wholegrain mustard
Salt and pepper to taste
1. In a saute pan, add the olive oil and place burner on medium-high heat
2. Beat eggs and water
3. Add wholegrain mustard, salt, and pepper (a seasoning blend also works) and beat again. Do not over beat.
4. Add egg mixture to pan and make scrambled eggs like you always have. Done!
I served my eggs over a bed of fresh spinach. And yes. It was delicious. I've made this three times this week. You could also add in some extra sharp cheddar to your eggs. That would just put these eggs over the top.