Last year, we spent a few days in Portland and stopped by Navarre for a bite of breakfast. Navarre is a Spanish style cafe with Basque influences. In my admittedly limited experience it’s one of the best restaurants of its kind – or any kind – in Portland.
In the morning, Navarre does omelets, but they aren’t really omelets – they’re called scrambles. A scramble, apparently, is an omelet that is shaken, rather than stirred – an omelet that does not fold neatly over a tidy packet of whatever-you’re-using-as-filling, but whose fillings are precisely chopped and dropped into the pan with the eggs, then folded about, hither and yon, ultimately forming a lovely, cohesive whole.
After leaving Navarre, I vowed to recreate their techniques for preparing this seemingly simple, yet beautiful and delicious dish. I think I’m making progress. Here are a few ideas, a recipe and some photos to show you where I’m now at with this dish.
By the way, scrambles like this make wonderful Breakfast for Dinner meals! Read the rest of this entry »