Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Mediterranean Egg Scramble with Grape-Pickle Gastrique and Yogurt Foam
A bold fusion dish combining Spanish tortilla techniques with Greek yogurt, Italian herbs, Japanese precision plating, and American comfort food sensibilities. Fluffy scrambled eggs are layered with crisp salad greens, topped with a sweet-tart grape and pickle reduction, finished with tangy yogurt foam and a drizzle of ketchup-based sauce for umami depth.
33 min
Medium
2 servings
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Taste Profile
Sweet6/10
Salty6/10
Sour7/10
Umami5/10
Spicy1/10
🥄 Texture
The scrambled eggs are creamy and custardy with large soft curds, while the grape-pickle gastrique provides a chunky, syrupy contrast with tender softened grapes and briny pickle bits. The yogurt foam adds a light, airy finish and the dressed greens bring a crisp, leafy crunch.
👃 Aroma
Bright vinegary and briny notes from the pickles dominate initially, layered with warm, jammy grape sweetness from the reduced gastrique. Underneath are savory umami hints from the soy/Worcestershire and ketchup, plus a subtle eggy richness and a faint garlicky/olive oil background.
🍷 Pairs Well With
A crisp, dry Sauvignon Blanc or a chilled dry rosé to cut the acidity and complement the fruity notes; alternatively a sparkling water with lemon or a light, citrusy IPA for a non-alcoholic or beer option.
🥗 Side Dishes
Toasted crusty bread or warm pita for sopping up the gastrique, a simple roast/new potato or herbed fingerling potatoes, and a small plate of marinated olives or grilled halloumi to echo the Mediterranean flavors.
Ingredients(13 items)
- 16 large eggs (room temperature)
- 21/2 cup whole milk
- 31 cup red grapes (halved)
- 43/4 cup dill pickles (chopped fine)
- 52 cups mixed salad greens (arugula, spinach, romaine)
- 61/2 cup plain yogurt (Greek-style)
- 73 tablespoons ketchup
- 82 tablespoons sauce (soy or worcestershire recommended)
- 91 tablespoon olive oil
- 101/4 teaspoon sea salt
- 111/8 teaspoon black pepper
- 121/4 teaspoon garlic powder
- 131/4 cup soda (cola or ginger ale for gastrique)
Nutrition Information(per serving)
285
Calories
18.2g
Protein
18.4g
Carbs
16.5g
Fat
Instructions
- 1
Prepare the grape-pickle gastrique: In a small saucepan, combine 1 cup halved grapes, 3/4 cup chopped pickles, 1/4 cup soda, 1 tablespoon ketchup, and 1 tablespoon sauce. Simmer over medium heat for 8-10 minutes until grapes soften and mixture reduces by half. Set aside to cool slightly.
- 2
Whisk together 6 eggs with 1/2 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder in a bowl until well combined.
- 3
Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Pour in egg mixture and let it sit undisturbed for 30 seconds.
- 4
Using a silicone spatula, gently push eggs from edges toward center, creating large, creamy curds. Repeat every 20-30 seconds for 4-5 minutes until eggs are soft but set. Remove from heat while still slightly creamy.
- 5
Prepare yogurt foam: Whisk 1/2 cup plain yogurt with 1 tablespoon sauce until smooth and airy, creating a light foam consistency.
- 6
Dress 2 cups salad greens with 1/2 tablespoon olive oil and a pinch of salt.
- 7
To plate: Create a bed of dressed salad greens on each plate. Top with a generous portion of fluffy scrambled eggs.
- 8
Drizzle the grape-pickle gastrique over and around the eggs in decorative patterns.
- 9
Top with a quenelle or dollop of yogurt foam.
- 10
Finish with a light drizzle of remaining ketchup-sauce mixture (1 tablespoon ketchup mixed with 1 tablespoon sauce) for color and umami depth.
- 11
Serve immediately while eggs are still warm and yogurt foam is fresh.
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