Cooking for One
Puff pastry galettes topped with creamy scrambled eggs and prosciutto.
I love eggs. Scrambled, soft-boiled, sunny-side up, poached, coddled, in an omelette - I love them all. But I particularly love it scrambled. Give me a plate of soft, set-just-so curds any day of the week, any time of the day. Left to my own devices, I could happily inhale this wobbly goodness every single day and never tire of it.
As much as I enjoy my scramble unmucked-about-with, there's something to be said for its sheer versatility. Dress it down with caramelised rashers of grilled bacon. Or rain wafer-thin slices of glamorous white truffle over it. Thanks to its amiable nature, this essentially humble treat takes on any number of guises.
For tonight's dinner, I took the haute bourgeois route, sliding the unctuous mass onto waiting discs of homemade puff pastry, then scattering over torn ribbons of prosciutto. Creamy eggs almost the consistency of custard, crisply shattering shards of all-butter pastry, the salty tang of cured meat - as far as solitary sustenance goes, not bad at all...