It all started with what I considered to be our first official spring day here in New Orleans, a beautiful sunny morning, no humidity, blue skies with just whispers of clouds passing overhead, plenty of work for me to ignore and a porch just waiting for me to do nothing but lounge on it.
An early morning run to the Farmers Market yielded the plum blossom branches that I needed for a wedding cake later in the day, 2 dozen yard eggs, 2 pounds of fresh unsalted butter, 2 chocolate croissants (those were enjoyed by still in bed husband David, thank you Lisa) and a pint of cherry tomatoes.
Once the branches were pruned and in water I set to work quartering my tomatoes and scrambling my eggs, I reheated the grits left over from our dinner the night before and once the tomatoes were drizzled with some olive oil, salt and cracked pepper and the grits had a pat of butter slowly melting into them I headed for the porch and didn't look back.
I caught up on my week old New York Times (gotta love the book review), enjoyed more coffee than should be allowed and soaked it all in! Literally 3-4 hours later, I dragged myself off the porch, packed up the wedding cake, headed into the french quarter, set up the wedding cake and met up with a new friend visiting New Orleans from Brooklyn.
My new friend Sarah Sloboda is a wedding photographer who is planning on moving to New Orleans in a few months with her lovely beau Todd. After meeting up at Cafe Amelie we headed into the quarter for a drink and had a lovely time getting acquainted.
After a morning of lounging on the porch and sipping in the quarter my husband and I headed to the uptown restaurant Clancy's to meet his parents for a leisurely dinner.
Overall a great day, from morning to night, getting off on the right foot and then sitting right back down.
NOLA Bean's Scrambled Eggs
serves 1
2 yard eggs (cage free is the only way to go)
salt and freshly ground black pepper, to taste
a nice pat of fresh butter
Crack the eggs into a small bowl and lightly beat with a fork. I never use a whisk for scrambled eggs, I like the egg whites and egg yolks to ribbon through each other opposed to one homogeneous yellow bowl of foam. Season with the salt and freshly ground black pepper.
Preheat a non stick skillet over medium heat and when warm add the butter. When the butter has melted and just started to foam pour the eggs into the preheated pan after waiting a few moments, move the eggs about with a rubber spatula, moving the eggs over each other and towards the center of the pan. Taste the eggs for seasoning, adding more salt and freshly ground pepper as needed or desired and plate.
Enjoy, preferably in a sunny spot!
