In this post on the reopening of foodie favourite Lili Co. in its new larger digs on Montreal famed St.Laurent Boulevard, I explained how I came to know its chef David Pellizzari when he became one of 10 invited chefs on the La Cuisine de mon enfance cookbook. During an interview, the young chef explained about his life growing up in a family of 11 kids mostly nurtured on the Hamburger Helpers of this world. (Translation: Nothing in his DNA suggested he would ever become a chef one day.) Above all, he shared with me 10 original recipes, bistro versions of the few dishes that had impacted his youth. Like this Scrambled Egg Toast with Feta Cream.
If I chose it for this blog, it’s mostly because of its prep technique unfamiliar to me, where you scramble and cook the eggs in a mixture of butter and cream. For one, I grew up on scrambled eggs fried, not “poached,” in hot butter. Intriguing, no?
Of this recipe, which chef Pellizzari tries to cook as often as possible with duck and not chicken eggs, he revealed: “My last year in high school, my grandmother always made sure I ate scrambled eggs fried in butter for breakfast. Even today, I make do with coffee, unless I’m cooking this toast. Add the rich taste of duck eggs and it’s simply mind-blowing. »
Of course, feel free to use good old chicken eggs instead, maybe while remembering to try the duck version one fine day? For my part, sneak feta cheese into any recipe and I’m so on board.
Recipe excerpted from:
No comments yet.