Vintage recipe test: Curried Scrambled Eggs, Beurre Noir

Let's just cut to the chase: this was so good. How it's taken me this long to put curry powder in my scrambled eggs is a mystery. With chopped onion and bell pepper, plus bacon, it's a winning formula.

But the beurre noir! This was a revelation. When browned butter is drizzled over these eggs, it takes the flavors to new heights. The hint of sweetness from the caramelized milk solids is reminiscent of getting a little maple syrup from your stack of pancakes on your eggs, but more appropriate.

Bless you, Chef E.G. Stockton from La Jolla, California, for revealing this amazing Sunday morning breakfast to us.

"Your eyes will sparkle after your first mouthful of Chef Stockton's concoction, but if your palate craves more mild treatment, a slight pinch or even a few grains of curry powder will suffice," it says. No, incorrect. Do this recipe as written.

A truth: "When accompanied by hot biscuits [or an English muffin] and strawberry preserves [or huckleberry jam], this makes a breakfast long to be remembered!"

Curried Scrambled Eggs, Beurre Noir
adapted from Cooking Bold and Fearless

6 eggs
1 tsp. curry powder
1/2 tsp. salt
6 T. cream (or milk)
4 slices bacon
1 small onion, minced
1/2 green (or red) bell pepper, minced
1/4 c. butter
My 2019 addition: a few fresh cilantro leaves, for garnish

1. Fry the bacon until crisp. Drain on paper towels and set aside. When cool, chop fine. Discard excess grease but leave about 2 tsp. in the pan for frying the veggies and eggs.

2. While the bacon is frying, beat eggs until light. Dissolve curry powder and salt in milk/cream, and add to beaten eggs.

3.  With the heat now on medium, using the greasy bacon pan, fry the pepper and onion until tender and delicately browned. Add the egg and chopped bacon and reduce the heat to low. Scramble with as little stirring as possible.

4. Meanwhile, place butter in a small saucepan over medium heat. Let it melt, bubble, pop, subside and brown. It will smell nutty and heavenly. Remove from the heat and place in a bowl so as not to continue browning/blackening.

5. When the eggs are cooked to your liking, plate and drizzle a small amount of brown butter over the scramble. Top with cilantro. Serve with your biscuits and jam.