Let's begin with brunch, shall we? Mimosas at the ready! The brunch menu for today was basil strawberry scones and insanely creamy scrambled eggs. It was delicious as well as beautiful! Since I have to give credit where credit is due, I made the scones and my boyfriend made the eggs.
First off we have the egg recipe. This is modified from a cookbook I found at a resale bookstore.
Super Creamy Scrambled Eggs
- 1/2 Tbsp butter and then another 1/2 Tbsp so 1 Tbsp total flour
- 1/2 Tbsp. flour
- 1/4 cup sour cream
- 6 eggs
- 1/8 tsp salt
To make them you melt 1/2 Tbsp. butter in a saucepan. Add flour and mix, then cook until bubbly. Remove from heat and let it cook for a bit. Add in sour cream. Cook until bubbly and smooth.
After you do this (or while you do this depending on any extra limbs you may have) beat eggs with salt and pepper in a bowl. I use a fork. Melt the other 1/2 Tbsp. butter in a different pan. Add the egg mixture and scramble them up! When you are done scrambling, fold in the sour cream mixture and serve! I topped mine with capers and more sour cream because I was trying to finish the container off before it went bad. :)
Now we should focus on the strawberry basil scones! Yuuuum! Just look at them!
Strawberry Basil Scones
- 2.75 cups of flour
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp salt
- 1 stick of butter
- 1 cup strawberries, chopped
- 3 Tbsp cut up basil
- 2 eggs
- 1/2 cup half and half
Preheat your oven to 400 degrees. Mix up all of your dry ingredients. Add cubed butter and chop with a pastry cutter. You aren't going for completely blended, just crumby texture. Add in strawberries and basil.
In another bowl, mix eggs and half and half. Add this to the other mixture and mix. You can add a little more flour if it gets too sticky. My strawberries were seeping moisture and made the dough sticky, so about 1/4 cup more flour was necessary.
Roll into 12 balls, cover with a light dusting of sugar and bake on parchment paper lined pan for 14-16 minutes or until they turn golden brown.
FYI: the bottoms of mine were a little dark, so you could try an air bake pan or something similar to prevent this.
Then we come to lunch which was really more of a linner type meal, but whatever. This is for Brown Butter Balsamic Pasta Sauce. Yum!
Brown Butter & Balsamic Pasta
- Package of pasta or ravioli cooked to your liking
- 6 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- optional parmesan for topping
Start off by melting the butter in a pan. Stir this over medium-ish heat until it bubbles. Keep stirring it until it starts turning golden brown and the foam starts to go away. Mix in the flour. Remove from heat and cool for a few minutes. Add in the vinegar, salt, and pepper. Add to your pasta, toss, and enjoy! You can also top with some parmesan if you are into that sort of thing. :)