Confabulation is my new favourite word. I only learned it recently when I read The Confabulist by Steven Galloway. I have a terrible memory, so over the past few days I was wondering if those childhood moments that I go back to over and over again, those almost-forgotten smells, the faded colours, fleeting association are real. I swear I remember baking my first cookies at the age of six. I can picture opening the oven door; I can see myself being scared to light a match; I hear the sound the gas made when it lit; I can see the colour of the flames. My mom said it never happened. Is it just her forgetting something since it was so long ago or is it my confabulation?
I remember dinner parties when I was little. I see my mom dicing and slicing and stirring and cooking. I remember the dishes, textures, table arrangements. I remember the anticipation of sitting down to eat all those rare and special creations. But I don’t remember many everyday dinners. The ones that are stuck in my mind are what is considered to be breakfast in North America. We had crepes, pancakes and eggs for dinner more often than for breakfast (or is it another false memory distorted by decades of new experiences?).
On occasion those memories flicker in my head and I start longing to have eggs for dinner. This recipe is one of those. I came home late after work and my husband was away for the evening. I wanted something warm, savoury, and comforting. Something easy and quick. These Ricotta and Brie Scrambled Eggs satisfied all those criteria. Ricotta provided body for the eggs and gave them some bulk. Brie, melted into the curds, added saltiness and sharpness. Fresh summery dill cut through the creaminess of the melted cheese and brightened up the flavour. These eggs were done in under five minutes, so they’d be perfect for a quick workday breakfast too. I always rush in the mornings, but wouldn’t it be great to be able to take a moment and sit? Just spend five minutes before the beginning of another rush day to pause, reflect, and make memories.
Ricotta and Brie Scrambled Eggs
Butter – 1 teaspoon
Eggs – 2 large
Ricotta – 1 tablespoon
Brie, rinds removed, roughly chopped – 25 g (about 1 or 1 1/2 tablespoons)
Dill – 5 g (about 4 sprigs without stalks)
- In a small pan melt the butter on medium-low heat.
- Add the eggs and start mixing them with a spatula. Since the heat is medium-low, the eggs won’t cook too fast.
- Add the ricotta, mix it in and cook for about 3 minutes, constantly mixing, so that the eggs won’t get too hard.
- Add Brie, mix it in until it’s starting to melt.
- Add the dill, mix and serve.
– I like my scrambled eggs creamy, so I always cook them on medium-low or sometimes even low heat and mix constantly. This way big thick curds do not form, instead the eggs have a consistency that is closer to a thick sauce that started to curdle. If you prefer a more traditional scrambled eggs texture, then by all means cook them the way you like best.