What Came First, the Chicken or the Egg?

I know, I know.....very corny, but that question has been debated back and forth forever.  A few years ago it was reported British scientists determined it was the egg.  Based on the order of my blog posts last week, it was also the egg.....or rather the eggshell.  But enough of the brain teasers.

Growing up, our traditional Easter dinner was of the ham, potatoes, and green bean variety.  As a vegetarian, a lot of traditional holiday fare is off the menu.  So what's a non-meat eater to do?  In our house this year, we're going out to a Middle Eastern restaurant with our dear friend, Ridge.  Bring on the hummus, stuffed grape leaves, and felafel!

Diebenkorn's Ocean Park Series #49

Dan is a huge admirer of Richard Diebenkorn and there is an exhibit of his Ocean Park Series at the Orange County Museum of Art which he has been longing to see.  We decided it might be a nice way to spend the afternoon before we meet up with Ridge.  As we're not having a traditional Easter dinner, I decided to make a lovely Easter breakfast prior to hitting the freeway and going behind the Orange Curtain.  One of our favorite neighborhood restaurants in L.A. is BLD on Beverly Boulevard.  The first time we went there I ordered the most decadent scrambled eggs I've ever had.  They have since replaced that scrambled egg dish with another, but this is my homage to their salmon scramble that won me over on that first visit.

KCB Easter Eggs

6 free-range eggs
3 tablespoons milk
1 tablespoon butter
2 tablespoons red onion, finely chopped
1 tablespoon capers
3 oz. smoked salmon, torn into 1" pieces
3 oz. light cream cheese at room temperature
salt and pepper

Whisk the eggs and milk in a large bowl.  Melt the butter in a saute pan over medium low heat and add the egg mixture.  Reduce the heat to low.  Whenever the eggs start to set, loosen and stir with a rubber heat-proof spatula.  About halfway through the cooking, add the red onions, capers, and salmon.  Continue cooking and stir occasionally.  Do not let the eggs brown.  They should be light and fluffy.  When the eggs are finished cooking, add the cream cheese and stir just until incorporated.  Season with salt and pepper.