One of my fondest memories of my Auntie Ree is her standing on a leopard print staircase with her leopard print luggage while wearing a leopard print outfit. The look was topped off with her signature cat eye glasses, naturally. This was her in her natural state. Wine, cigarettes, perfume, and "Darlings" proliferate, along with hilarious anecdotes from her life as a make up artist in Sydney, all acted out with gusto. She's ultra fabulous, and it's impossible not to be charmed by her genuine sweetness and sense of humor.
She also happens to be an ultra fabulous cook, with breakfast being her specialty. We always look forward to her french toast, but today I wanted to highlight one of her other classic dishes: Scrambled Eggs. But her's have something special…a secret ingredient.
Orange juice.
I know. "What the what?" But go with it. The little dash of orange juice adds a touch of sweetness and brightness to otherwise straightforward eggs. You don't taste the orange, but it's there, like a talented back up singer. I love these eggs almost as much as I love my Auntie Ree, and I hope you love them too.
Auntie Ree's Scrambled Eggs
For 2
5 eggs
2 tablespoons orange juice
2 tablespoons milk
2 tablespoons sour cream
1 tablespoon chives, finely minced or snipped
1 tablespoon unsalted butter
salt and pepper to taste
Whisk together the eggs, orange juice, milk, sour cream, and chives for 3 minutes, or until entirely uniform. Heat a medium sized sauté pan over medium heat and melt the butter, coating the pan. Pour the egg mixture into the pan and let it cook for about 30 seconds (it should just start cooking at the edges). With a wooden spoon or rubber spatula, push the barely cooked edges into the middle, allowing the uncooked egg to move to the edges. Continue cooking like this until desired doneness. I like mine either delicate and just cooked or golden brown on the bottom. It's too hard to pick a favorite!
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