Daily Archives: March 21, 2008

Scrambled Eggs with Baby Arugula and Salmon

Eggs are the perfect food for the quick meal. Throw a few ingredients into the egg mixture, toss around in a pan and you have a quick dinner (or lunch). Health-wise, with 7 grams of complete protein, eggs are both satisfying and healthy. Yes, their saturated fat content is a little high, but boost your protein intake by using a combination of egg whites and egg yolks.

Frittatas, scrambled eggs and omelets are also a really great way to make use of leftovers (just make sure they’re fresh before you add them in!). I had some leftover salmon sitting in the fridge today and I decided to toss together a quick lunch. The result was so good I decided to share!


1/2 tsp. olive oil

arugula_300.jpg1 and 1/2 cups of fresh baby arugula (pick out the youngest leaves; older leaves tend to be too peppery when cooked)

Cooked salmon fillet about half the size of your palm (you can substitute smoked salmon). Use a fork to flake the fillet apart into bite-sized chunks.

2 tablespoons of walnuts, chopped

1 egg and 1 egg white

salt and pepper

1. In a small bowl, whisk together the egg + egg white, walnuts and salmon. Grind some pepper and add a pinch of salt.

2. In a saute pan, Cook the arugula in the olive oil on medium heat until the leaves begin to wilt. Add the egg mixture, lower the heat slightly, and let it sit until the egg mixture begins to set. Carefully push your spatula around to mix together the arugula with the egg mixture without crumbling the eggs. Remove the egg mixture from the pan when the eggs are cooked and are no longer runny.

3. Serve hot with another dash of ground pepper and salt to taste.

Suggestions: This dish would also be delicious with some goat cheese or Parmesan cheese added in at the very end. Just reduce the salt, since the cheese will add some saltiness on its own.

(photo credit:


Posted by on March 21, 2008 in Eggs


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Hottest Meal Around

Juliet forwarded over an article by Franz Lidz in last month’s issue of Portfolio magazine about Talula’s Table. Apparently, the restaurant, which seats only 8 to 12 people each night, is harder to get into than Thomas Keller’s Per Se or French Laundry. If you call ahead now, you might get a table in 2009.

What’s the prize? An eight course meal prepared by chef Bryan Sikora. The menu changes every six weeks, reflecting the seasons. A meal might include “pompano roasted on the bone with saffron broth,” “exotic mushroom risotto with balsamic and tender greens” and “winter blues raisin chutney semolina twist.”

Absolutely mouthwatering. Plus, everyone sits in a single table so that the meal is converted into a cozy, family-setting type repose, a gathering of devoted foodies, if you will.

Unlike Thomas Keller’s venues, the tasting menu is only $90. I know, this sounds pricey, but consider that a meal at the French Laundry (which is a must-do, by the way, at least once in your life) is about $200.

I’m not quite sure when I’ll make it, since I’m not in Pennsylvania all too often. But who knows, for all this buzz, it may just be worth the trip.

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Posted by on March 21, 2008 in Restaurant Buzz