Wednesday, 14 December 2011

14th December 2011—Breakfast—Scrambled Eggs with Parsley

For those of you who've been wondering (or dreading) whether I will resume this blog again, there's both good news and bad news. The good (or bad) part is that I will resume it, and the bad (or good) part is that the posts will be relatively infrequent. Unlike with the previous two editions of this blog (WIGH Germany and WIGH Canada), I would post on WIGH Japan only when I make something not previously on the blog.

What?
I have a brunch here at about 11 a.m., and dinner around 8:30 p.m. Brunch is usually heavy, and is a mix of eggs, milk and something else that can double up as a part of the dinner. Today, among other things, I scrambled two eggs and added some parsley and pepper on top (this is only the second time I'm trying scrambled eggs, the first time being yesterday).

How did it look?

A posteriori
Nothing much for the moment. I don't see too many fresh herbs here, so I think I'm gonna have to do with packed powders. Next time, I will try it out with chives or thyme and see whether it tastes better.

4 comments:

  1. Farmers from nearby villages come to the city to sell their green groceries on most Sundays in the asa-ichi (morning market). You might want to check if you find fresh herbs there.

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  2. It does look soft and luscious :P
    Tried Eggs Benedict before?

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