Settled? Another egg supper

I've been here since Memorial Day weekend, and I must say, things are going swimmingly. Other than just regular life stuff sort of falling into place (except boxes, there are always boxes), the kitchen is fantastic.

We've had a few dinner parties that have come and gone undocumented. Two pizza parties, with the phenomenal overnight pizza dough from Peter Reinhart, and one vegetarian dinner extravaganza. The pizza dough will probably have to make an appearance here, but I'm not sure I can recreate the other one. Basically, lots of marinated zucchini, eggplant, and other vegetables served with a delightful (non-dairy) garlic cream sauce. Plus whole wheat pasta tossed with olive oil, caramelized onions and basil from my mini herb garden. Yes, this is the good life, at least where food is concerned.

This breakfast-for-dinner meal comes to you from my deep desire to get food in my stomach after a rather exhausting run, as well as from an abundance of wax beans that I picked up at the farmer's market the other day. Easy, fast, delicious.


Roasted wax beans with slow-scrambled eggs

roughly half a pound of wax beans

1/4 cup sliced almonds

1 Tbsp olive oil

1 tsp balsamic vinegar

3 heads of green garlic (or scallions)

2 fresh eggs

fresh mozzarella (optional)

Preheat the oven to 450 degrees. Wash and trim the green beans. Chop the green garlic in to small pieces, the same way you'd chop scallions to top baked potatoes. Add green beans, green garlic, sliced almonds to a 9 x 13 roasting pan. Toss the veggies with the oil and vinegar. Roast on the middle rack for ten minutes. Check halfway through, stirring the veggies to make sure nothing sticks to the bottom of the pan.

Spray a pan with cooking spray or add a teensy bit of butter or oil to the bottom of the pan. Crack the eggs into a bowl and add a touch of water. Mix them up. Put the pan over LOW HEAT and pour in the eggs. Stir them around a little, but try not to touch them too much. Basically, I just let these slowly turn yellow and stir them around every so often, until they're barely cooked--this is about the only way I will eat scrambled eggs.

Serve yourself a big, fat helping of green beans and eggs. I sliced up a few balls of mozzarella in the middle just to make the plate pretty and to satisfy my eat cheese every day mantra.

Eat up, preferably on your new back porch, watching the city go by and throroughly enjoying your late Saturday afternoon.