Today was, much like a lot this July, a day that held weather not unlike how summers often were in my childhood in the 1980s; in that the temperatures were fresh, it was often wet and windy and the results of games of cricket, at all levels, often depended upon the weather.
I was about to have a wander with a long-standing friend and our Doggs after coming off the end of a week chock-full of fraternal activities, a sunlit evening game of cricket against the Kashmir XI and quality time with the Most Important Person. All this said I decided I needed something substantial for the upcoming walk.
A lot of much needed weeding on the back garden the day before had revealed I had some thriving Spring Onion and that the Chives and Russian Tarragon continued to grow. This, plus some spare eggs in the fridge, inspired me to make some Scrambled Egg. However rather just any Scrambled Egg I decided to use the things from my garden to make a butter sauce to drizzle on the Scramble Egg.
On the player was the Band's 1970 effort "Stage Fright". After the pretty much flawless brilliance of their rootsy, back to basics sounding first and second efforts, "Stage Fright" came to some as a disappointment. I remember my Dad recalling, when he was a fluffy Chemistry Student at a local University at the time of the record's release, the album being criticised in the student press as not being as good as the previous two.
However in the fifty-three years that have passed since that review, time reveals the record to contain much that is worthwhile and illustrates that it is a collection of great songs rather than a great album. There's plenty to marvel at including the buoyant, nerve-ridden rocker "Shape I'm In" while "Time to Kill" and "Stage Fright" reveal a set of musicians still capable of making great music while being clearly fatigued by the constant pressures of touring.
...And now back to the food; this is how to make the dish
For the Scrambled Egg
2 Eggs Beaten
Tablespoon of Semi-Skimmed Milk.
Pinch of Nutmeg
For the Spring Onion Butter Sauce
1 Spring Onion from my garden, tailed and cut finely.
100 grams of Russian Tarragon from my garden sliced finely.
25 grams of Chives from my garden sliced finely.
Half a teaspoon of Black Pepper.
A tablespoon of Cider Vinegar; I used one that was blended with Lemon Juice and Ginger.
150 grams of Salted Butter.
Serve with:
5 Gluten Free cheese-flavoured oatcakes.
The Method
The method goes like this:
1. Beat the Eggs together in a measuring jug, then add the Milk and Nutmeg and stir together.
2. Melt the Butter in a Saucepan then add the Spring Onion, Chives, Tarragon, Black Pepper and Cider Vinegar and stir well together, while cooking on a very low heat on the hob, for around five minutes.
3. Line another saucepan with Rapeseed Oil and add the Eggs, Milk and Nutmeg. Stir regularly over a low heat, to stop the contents sticking to the saucepan bottom, for around five minutes.
4. Place the Oatcakes in a pattern on a dinner plate. Add the Scrambled egg and then drizzle the Spring Onion Butter Sauce over the top and serve.
