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–+ servings

Two Hands Seasonal Scramble with Ribboned Scrambled Eggs

This elevated brunch dish by our friends at Two Hands, and their Culinary Director, Chef Barney Hannagan, brings seasonal produce to the spotlight, combining classic Mediterranean flavors with their signature soft ribboned scrambled eggs served over sourdough toast.
Makes 4 servings
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Ingredients  

Macadamia Pesto:

  • 1/2 teaspoon Fennel seeds
  • 1 oz. Macadamia nuts
  • 1 Lemon, juiced and zested
  • 1/2 teaspoon Crushed red pepper flakes
  • 1 clove Garlic
  • 1/4 cup Olive oil
  • 1/2 cup Basil
  • 1/2 cup Arugula
  • 2 pinches Sea salt
  • 2 oz. Grated parmesan

Lemon-Thyme Vinaigrette:

  • 1/4 Lemon, whole and de-seeded
  • 1 clove Garlic
  • 1 tablespoon Water
  • 2 tablespoons Honey
  • 1 tablespoon Lemon juice
  • 1 teaspoon White balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 pinch Sea salt
  • 1/4 cup Olive oil
  • 5-6 Sprigs of thyme

Ribboned Scrambled Eggs:

  • 1 tablespoon Butter
  • 12 Vital Farms Eggs
  • 1/2 cup Heavy cream

Assembly:

  • 2 1/2 cups Spring salad mix
  • 1/2 cup English peas, shelled
  • 2/3 cup Snap peas, snipped
  • 2 tablespoons Lemon-thyme vinaigrette
  • 4 slices Sourdough
  • 1/3 cup Macadamia pesto
  • Prepared Ribboned Scrambled Eggs
  • 1 cup Feta cheese, cubed
  • 1/2 tablespoon Herb-infused olive oil
  • 1 1/2 teaspoon Urfa Biber Flakes (or chili flakes)

Instructions 

Macadamia Pesto:

  • Preheat oven to 300°F.
  • Lightly toast the fennel seeds and macadamia nuts in the oven until golden and aromatic, about 3 minutes.
  • Add all ingredients to a food processor and blend into a paste.

Lemon-Thyme Vinaigrette:

  • Add all ingredients to a blender.
  • Blend until smooth. Adjust honey as salt to taste.

Ribboned Scrambled Eggs:

  • Crack eggs into a large bowl.
  • Add heavy cream and blend thoroughly with an immersion blender or whisk.
  • Strain the eggs through a fine mesh strainer.
  • Pour mixture into a buttered pan over low heat. Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion until cooked.

Assembly:

  • Combine salad, peas and snap peas in a bowl and toss with vinaigrette.
  • Toast a large center piece of sourdough in the toaster and place onto a clean plate.
  • Spread pesto onto the toast and top with ribboned scrambled egg, dressed salad and a cube of feta.
  • Sprinkle Urfer chili over the dish and finish with a drizzle of herb-infused olive oil.

Notes

Dish image credit: Chelsea Lane Francis