Kate McDermott - Home Cooking with Kate McDermott

I pull myself out of a warm bed and my feet find the slippers I set there the night before. Its not quite light and I pad out to the living room to see what kind of sky awaits; cloudy and gray with mist and rain, or the promise of a sunrise that shoots in my east-facing windows in breathtaking shades of magenta and gold. Every morning is a different painting. If the coals in the wood stove have held overnight, a few dry sticks are all that is needed to rekindle the flame. The crackling of wood, a familiar melody to me, breaks the stillness.

Into the kitchen now to set the kettle on the stove, I hear the click of my sweet dogs nails on the wood floor. While I prepare her food, she performs a joyful morning dance. My cat rubs up against my legs and seems to wonder what all the commotion is about. I pull out the electric grinder, which came from a church rummage sale for fifty cents, and grind my beans. More than the mug full of hot brew that will warm my hands, I love the smell of fresh-ground coffee. Like the first morning chimes of a clock, I hear the voices of the neighborhood children as they wait for the school bus just outside my fence. I remember the daily bustle of making sure my two children, Sara and Duncan, were dressed, fed, and readied to catch it, too.

Sun above the horizon now, the prism in the window puts a show of rainbow colors on the wall. Another log goes on the fire. I bring my nose closer to the rim of my mug, and inhale the memories of family breakfasts and sweet times.

I cant remember the first time I was inspired to add curry powder, avocado, and goat cheese to my breakfast eggs, but Ive been making them this way for so long that they have become one of the signature breakfasts in my kitchen. They are really good served with slices of baked bacon (see Baked Up Bacon, ), hot buttered toast, and fresh squeezed orange juice.

SERVES 1

INGREDIENTS

2 to 3 large eggs

Pinch of salt

teaspoon curry powder

ripe avocado per person

1 to 2 tablespoons (15 to 30 g) goat cheese or cream cheese

A teaspoon-size pat of butter

PROCEDURE

1. Crack the eggs into a bowl and fork beat until blended. Add salt and curry powder, and fork beat again. Dont worry if the curry powder doesnt mix in completely. Set aside.

2. Chop or slice avocado into pieces, and break up cheese into smaller pieces, and set aside.

3. Turn heat to medium low and heat skillet. Add a pat of butter. When butter has melted, turn the heat up to medium, and add eggs.

4. Stir with a large spoon, scraping up the egg curds from the bottom and sides. When the eggs are almost set, turn off the heat and fold in the avocado and cheese.

When an unexpected friend comes over, this is a quick and easy meal. At Pie Cottage, I make it for breakfast, lunch, and sometimes supper. In the Pacific Northwest, the climate allows me to grow garden greens nearly year round and I get a wonderful feeling when walking out the kitchen door to pick a fresh basketful. All of us have busy lives, so please dont worry if you arent growing your own greens. When you shop for them at your farmers market or in the grocery produce section, look for the perkiest ones.