17 Jan2014

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Part of the joy of putting in all that time and effort into a holiday dinner for family and friends is enjoying the “leftovers” the following day or days after. I usually get up early, and often famished, after the adrenaline of the previous day’s activities, so I crave a hearty breakfast. These are just two super easy ways to use up various bits and bobs — scrambled eggs with jamon serrano and on another morning, scrambled eggs with beet-cured gravlax.

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To make, break some eggs into a small bowl, add a teeny weeny bit of milk or cream, beat with a fork, season with salt and pepper if desired. Into a pan, add a touch or more of butter, add the eggs and either jamon or salmon (cut into small pieces) and move this all about with a heat-proof spatula over low heat. Cook the eggs as long as you like, I prefer them on the soft side.

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Serve with some buttered toast and perhaps a large mug of tea (or coffee), sit out on the terrace or lanai on a cool December or January morning, and read your copy of the International New York Times. Yes, the International Herald Tribune changed its name a few weeks ago, I am still getting used to it.

 

COMMENTS:

  1. natie says:

    Perfectly cooked scrambled eggs!!

    Jan 17, 2014 | 6:30 am

     
  2. Getter Dragon 1 says:

    Tinapang, buttered toast and tomato is pretty good too.

    Jan 17, 2014 | 7:11 am

     
  3. khrishyne says:

    you danced at plaza sugbo today. didnt get a chance to ask for a selfie with you since i had to rush to the office …:=(

    Jan 17, 2014 | 7:48 am

     
  4. ysa says:

    Hi MM!

    out of topic, but still Unang Hirit on GMA7 is breakfast fare for me, and seeing you there was a pleasant surprise this Friday morning. A great wake-upper indeed!

    Good morning, and a pleasant weekend ahead :-)

    Jan 17, 2014 | 7:57 am

     
  5. Clarissa says:

    I like, of all things, airplane breakfast scrambled eggs. I have no idea if they use powdered or fresh eggs. But they are creamy and soft and yummy.

    But whenever I cook breakfast (which is rare), I follow Alton Brown’s instruction of mixing over the fire, then letting it set in the pan a bit.

    But yes, soft eggs. Soft-scrambled, runny eggs, soft-boiled. :)

    Jan 17, 2014 | 8:33 am

     
  6. Marketman says:

    Clarissa, yes, they are powdered for the plane breakfasts… yea and khrishyne — egads you guys are fast. I thought I was just doing a cameo appearance then they said “SAYAW NA, SAYAW NA!” — hahaha, if there’s one thing I can’t do spontaneously it is sing and dance without a few shots of tequila first! Mortified. I don’t do well in front of cameras. But I have to thank GMA7 for the wonderful opportunity to appear on their show and they were very kind to feature Zubuchon. Viva Pit Senyor to all those in Cebu for Sinulog… I will be alternating between Escario and Mango branches over the whole weekend…

    Jan 17, 2014 | 9:45 am

     
  7. Libay says:

    I saw you doing the “Sinulog dance steps” too in Unang Hirit this morning. It brightened up my day.:)

    Jan 17, 2014 | 11:06 am

     
  8. Hershey says:

    This looks like a ‘leveled up’ scrambled eggs!! nice color too!

    Jan 17, 2014 | 11:39 am

     
  9. madgwenny says:

    finally saw and heard Mr. MM on GMA News/Unang Hirit online. The lechons — WOW!

    Here’s the link: http://www.gmanetwork.com/news/video/190595/unanghirit/unang-hirit-sa-sinulog-2014

    Jan 17, 2014 | 1:03 pm

     
  10. Cris J. says:

    Add a dash of habanero (hot suce)… and talo-talo na! :)

    Jan 17, 2014 | 3:03 pm

     
  11. passive.observer says:

    i add a little cold water while beating the eggs to make it fluffier.

    Jan 17, 2014 | 7:39 pm

     
  12. JE says:

    I remember trying to figure out what exactly to do to make scrambled eggs fluffy. Apparently a bit of milk/cream does the trick; not sure if there are other techniques to improve on that.

    Jan 17, 2014 | 10:14 pm

     
  13. ykmd says:

    Thanks madgwenny for the link. Nice to “see” you MM! We ate at Zubuchon in 2011 and loved the food! Pit Señor!

    Jan 17, 2014 | 10:33 pm

     
  14. sophie says:

    wow MM i drool over the lechon, boneless lechon and the Torta … and do i hear it right? hehe there will be a Zubuchon within the year here in Manila…. yay looking forward!

    Jan 17, 2014 | 11:37 pm

     
  15. natie says:

    ” if there’s one thing I can’t do spontaneously it is sing and dance without a few shots of tequila first!” which means you had tequila?? In the a.m.!! MM, this is another side of you!!! hahaha!!!

    Jan 18, 2014 | 3:39 am

     
  16. Marketman says:

    natie, no, that was the problem, no one warned me about the dancing. I was on camera when a sign went up that said “SAYAW NA, SAYAW NA!” and I was completely taken aback. Hence the lackluster effort. Hahaha. i COULD have used a few shots of tequila… :)

    Jan 18, 2014 | 6:56 am

     
  17. JOHNSON YAP says:

    GAME NA GAME SA SAYAWAN SI MR. ZUBUCHON! HAHAHA. TINUOD.

    PRAY TELL, WHERE DO YOU GET YOUR MORNING COPY OF THE INTERNATIONAL NEW YORK TIMES?

    Jan 18, 2014 | 9:53 am

     
  18. S-C says:

    same question as Mr. Yap, just in lowercase ;)

    thanks for the cozy picture too–not just the one of you dancing (this is like the 1% of the time i regret having no TV), but breakfast with eggs and ham and news. a simple pleasure i should revisit sometime. viva pit senyor!

    Jan 19, 2014 | 2:37 pm

     
  19. rosedmd says:

    MM, I need help. i bought alot of herring and i don’t know what to do.. i don’t want to fry or broil all of them. i checked your past post, i didn’t see any recipe. please help….calling BettyQ also..TIA

    Jan 20, 2014 | 1:26 am

     
  20. Marketman says:

    rosemd, sorry, I have never cooked with herring…Our International Herald Tribune is delivered to our home, it is a continuation of the International Herald Tribune subscription that hasn’t run out yet.

    Jan 20, 2014 | 3:08 am

     
  21. kurzhaar says:

    @rosedmd, look up recipes for pickled herring, rollmops, fried-then-marinated herring, smoked herring (kippers), matjes, glasmastarsill… Herring is a particular favourite in our household.

    Jan 25, 2014 | 8:44 am

     

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