EoMEoTE#5 - Triple Cream Brie scrambled eggs with sweetcorn, tapenade & coriander salsa
I was all set to start writing up details of my two fantastic birthday meals from yesterday, when I noticed that it was the end of the month, and I hadn't yet made my eggs on toast! As this months Egg on Toast extravaganza is being hosted by Johanna, whose parents I had the pleasure of staying with in Austria, and who I met in person in London last year, I really wanted to participate.
It's lunchtime here, so I ran into the kitchen and took stock of what was hanging around in the fridge. Considering I came up with the idea for this dish in about 4 seconds, I think it's pretty good!
I scrambled 2 eggs with a little milk and a chunk of excellent Seal Cove Triple Cream Brie from the stunning King Island Dairy, just off the coast of Tasmania, and put two slices of wholemeal bread in the toaster.
I made up a little salsa-type concoction by using an ear of sweetcorn I found in the vegetable crisper, the rest of a small tub of black olive tapenade, and some fresh coriander (cilantro). I wrapped the corn tightly in some plastic wrap and stuck in the microwave for a few minutes; it really cooks corn (and cauliflower) perfectly. I sliced off the kernals and mixed it with the tapenade and chopped coriander. Then I buttered my pieces of bread with the fantastically expensive but fantastically good Danish Lurpak salted butter I bought last week (and could eat by the chunk...mmmmm).
The combination of flavours worked really well; the rich, creamy scrambled eggs were nicely offset by the fully flavoured fresh salsa-creation. In turn the elements of the salsa worked well together - the sweetness of the corn, the saltiness of the tapenade and the freshness of the coriander. An inspired combination!
I only just finished the last mouthful of this. From sudden realisation, creation, photograhy and eating, it took about 15 minutes!