Morning meals have always been a favorite of mine. My daughter Alexa and son Joel have enjoyed many succulent breakfasts and brunches, but the true breakfast monster is my wife Nicoletta.
The first words out of her mouth when we wake up in the morning are: "I am hungry, what are you making, and is it ready yet". On a few occasions I have beat her to the punch as I am an early riser, but I love the cute look on her face when she is in this mode. I have had a bit of left over buttermilk in the fridge, and as I am not one who likes to waste food, I was inspired to create something and I decided that biscuits were the draw winners this morning: Applewood cheddar chive and mushroom biscuits, to be exact. The thing I enjoy about biscuits is their lightness and flakiness and the smell that fills the house would even give rise to lazy teenagers, not that all teenagers are lazy. The only thing was what was I going to have with the biscuits and it was a no brainer: scrambled eggs.
It has taken me a while to perfect the craft of scrambled eggs but I am getting there. It demands attention, care and patience, but the end result is lovely.
My only regret is that my wife is not here and I miss being the witness of her sheer pleasure when she tastes what I have made, and yes, sometimes, her look of "hmmm interesting"!
Give this recipe a try, no worries, it's really easy to make and also a great dish if you want to utilize what you may have left over in the fridge.
Enjoy with a nice glass of orange juice.
Recipe for the biscuits adapted from: Canadian Living Magazine.Print