There wasn’t a lot of cooking that went on in the house today as we were too busy trying to figure out if I was pregnant or not. Turns out, I’m not. Am I relieved or disappointed? Neither. No strong emotions either way. Probably, at the back of my mind, I knew I couldn’t be pregnant. Speedy’s too careful because, as he says, with our girls in college, we can already see the Finish Line and the prospect of going through all of it again kind of dampens the thought that, very soon, we can just go honeymooning wherever.
So, anyway. The only thing I managed to cook was brunch. Speedy took care of supper but didn’t take photos of the wonderful chicken and mangoes dish that he cooked.
And what did we have for brunch? Two dishes, both super easy to prepare.
The first was a simple scrambled eggs and pancetta (Italian bacon) dish. We were watching Junior Master Chef last night and I picked up a few tips about the proper way to cook scrambled eggs.
It’s all about the texture. Scrambled egg is not the same as omelet and scrambled eggs should be soft, light and have volume.
The second dish was sautéed Hungarian sausages and onions tossed in honey-mustard sauce.
- For the scrambled eggs with pancetta:
- 3 slices of pancetta , chopped
- 3 eggs , beaten with 3 tbsps. of cream, and salt and pepper
- a few pinches of chopped parsley
- For the Hungarian sausage with honey-mustard sauce:
- 2 Hungarian sausages , sliced into 1/4-inch thick rings
- 2 tbsps . of butter
- 1 large onion , thinly sliced
- 1/4 c . of honey
- 1/4 c . of mustard
- a few pinches of chopped parsley
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To make the scrambled eggs with pancetta:
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Heat a non-stick pan. Add the chopped pancetta and cook until lightly browned and crisp, and has rendered fat.
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Pour in the egg mixture. Keep stirring gently to coax the eggs to lift up and acquire volume. With the eggs still slightly wet, turn off the heat, sprinkle with parsley, toss and transfer the cooked eggs and pancetta onto a plate.
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For the Hungarian sausages with honey-mustard sauce:
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Heat the butter. Add the sausages. Cook for a minute. Add the sliced onion. Cook for about 30 seconds. Pour in the honey and mustard. Stir and cook until heated through. Sprinkle with parsley, toss and serve.
