quick eggs with herb cream cheese and cherry tomatoes
inspired by 101 Cookbooks
The past two months have been quite the roller coaster. Although, it wasn’t so much up and down as it was side to side. Maybe like… a Tilt-A-Whirl. Yeah! A Tilt-A-Whirl. Have you ever been on one of those things? Here’s a quote from the inventor, Herbert Sellneras as to the function of the ride: “…the riders will be moved in general through an orbit and will unexpectedly swing, snap from side to side or rotate without in any way being able to figure what movement may next take place in the car.” Aw, Herbert, how thoughtful.
Why have we been on such a Tilt-A-Whirl for the past couple of months? Well, quite simply, we have been trying to find a visa that would permit us to stay in Ecuador. It is just not as easy as it used to be to move to another country! We thought we had brought all the paperwork we would ever need to lengthen our stay, but apparently the Ecuadorian government had some unexpected hoops they wanted us to jump through first. These hoops entailed running like mad throughout the city acquiring this document, notarizing that certificate, and generally feeling completely uncertain about where we would be living in mere weeks!
January 12 was a date that made us nervous. We had been told that if we did not have a visa application for permanent residency handed in to immigration by then, we had no other options. I won’t get into the requirements for residency; suffice it to say, they were beyond us. Imagine our anxiety as that date approached ever nearer.
At one point I remember picking up an egg to cook, looking at the stamp and thinking, This egg has longer to live in this country than we do.
I would have resented the egg more, were it not for the odd question mark after the expiry date, making its own future somewhat ambiguous. Poor egg.
The next date was February 12. Now this really was our cut off. So each day was filled with new emails detailing new requirements with less and less time to do them in. But the good news was that the
egg ball was rolling, so beyond heading to immigration at 5am and waiting three hours to submit the application, there was not much we could do beyond wait, and see.
Much to our joy and relief, we got word first of my accepted visa, then finally Mat’s! Naturally, we had to celebrate the news with a restful day after all the insanity. On the menu? Sleeping in, followed by lattés, quick & easy eggs with herb cheese, and finally, mimosas. Cause what says “Yay!” better than bubbly?
We are so happy to have the chance to stay a bit longer in this place we are calling “home”. And after a long ride on the Tilt-A-Whirl, we had worked up an appetite!
100g cream cheese (room temperature)
2 tbs baby leeks, finely chopped
2 tbs chives, finely sliced
1 tbs thyme leaves
1 tbs basil, fine chopped
salt and cracked black pepper to taste
1/2 cup cherry tomatoes, sliced lengthwise
4 medium eggs
1 tbs heavy cream
toasted baguette, to serve
First, prepare your herb cheese. I loved Heidi and Lynn’s version and wanted to try my own herb cheese using what I had available. Chop up all your herbs and blend with your cream cheese. Let it sit out and come to room temperature so that it is easier to blend with the herbs.
Slice your cherry tomatoes and sprinkle with some salt to brighten and ‘juicen’ (I just can’t help myself) them up.
Whisk eggs and cream, and season with a touch of salt.
Heat a non-stick pan over high heat. Once the pan is hot (but not smoking!) put a bit of margarine or lard in the pan and shake or twist the pan to distribute. Gently dump eggs into the pan. Huh, gently dump. That sounds like an oxymoron. Anywho… not much is required here, which is what makes ’em quick and easy! Just give the pan a good shake every so often while it bubbles and cooks through. Before the top of the eggs have cooked, spoon herb cheese onto them and scatter halved cherry tomatoes. Allow to finish cooking, slide onto a plate and serve it up with some thick toasted bread.
Oh, excuse me, are those my teeth marks? It’s a celebratory bite, ya see.