Scrambled Eggs with Green Peppercorns & Feta

Ingredients

(serves 2)

5-6 eggs

2 small shallots
1 tbsp green peppercorns (pickled in brine)

goat-milk feta (crumbled loosely)

butter
salt
pinch of black pepper

Recipe

There are only two tricks here.

One is that half the green peppercorns must be loosely crushed in a mortar and pestle so that the scent pervades the eggs and the rest left whole to be crunchy.

The second one is two slightly under-salt the eggs since the salty feta will be sprinkled on top.

Heat up some butter in a pan. Add the shallots and the green peppercorns (crushed and whole.) You should have a amazingly rich smell come up through the pan. Add the eggs and scramble them into large curds until soft.

Serve at once sprinkling the feta sprinkled on top.

Thanksgiving

Champagne with Pomegranates
♥ Bruschetta with Spicy Roasted Squash, Onion Jam & Feta ♣ Roasted Lamb with Rosemary, Caramelized Lemons & Black Pepper  ♦
Pear, Oyster Mushroom, Pomegranate, Pinenut & Prosciutto Stuffing
♦
Fingerling Potatoes with Figs & Thyme
♦
Cheese Course ♦ Chocolate

Food Storm

Apparently, we're stormed in.

However, the CC had two food shopping trips organized on Friday and Saturday. Long before he had heard of this pesky little problem that seems to be imminent.

Friday consisted of some wonderful shopping at the Indian and Korean markets in Jackson Heights.

Saturday consisted of some wonderful shopping at the Greek markets in Astoria.

The latter was followed up by some wonderful Japanese ramen in Astoria. (Those Japanese hipsters! They can't quite resist those cheap rents, can they?)

This (storm) too shall pass.