As a fan of Frasier, I suppose that at a subliminal level, the closing theme sung by Kelsey Grammer must have gotten to me. It was inevitable then that I had scrambled eggs for breakfast at some point.
Even though I only became aware of the show as it was reaching its finale after 11 successful seasons, that hasn’t stopped me from watching it back to back.
The series of this insecure and pompous psychiatrist has many loveable characters, including Eddie, Marty’s Jack Russell terrier (he did remind me of Buffy, don’t you agree?) and Frasier’s snobbish and competitive brother, Niles, a fellow psychiatrist. His “will they? won’t they?” with Daphne rivalled even the best soap opera.
Most of all, I like the intelligent and sometimes subtle humour of the series which just goes to show you don’t have to be cheesy or tacky to be successful.
Scrambled eggs with ham – © Gabriela R.
2 slices of ham, roughly chopped or torn by hand
2 eggs at room temperature
knob of ice-cold butter, cut into small dice
sea salt and freshly ground black pepper
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites. (I personally don’t mind if they don’t get totally mixed). Add the chopped ham.
2. The eggs will take about 2 minutes or so to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
You can toast some bread, add some chives, etc. to finish it off but I was too hungry and couldn’t be bothered!