French basil eggs is one of my bride's favorite breakfasts. And my bride is very important to me and my cooking.
Nancy and I were married 32 years ago on June 19, 1978, at Wailuku, Maui, Hawaii. On the way out of the judge's office, we asked the district court custodian if he would take our picture. We wished we would have asked him sooner, before the bridesmaids left the office to change back into their work clothes. Hearing about the plan for our wedding from a phone call the judge received from the woman who issued our marriage license, the office staff dashed home, got all dolled up, and returned to the courthouse to be our witnesses. It would have been nice to have a picture of everyone and a picture of them showering us with rice as we left the building. I've posted our wedding picture and a picture of the black sand beach where we camped below my recipe for French Basil Eggs.
I'm happy to have prepared most of our home cooked meals in our 32 years of marriage. My great grandmother taught me to cook when I was a boy. She use to tell folks, "Someday this boy is going to make a woman a good wife." I've tried my best to live up to her promise. My father, Lloyd Pipes, was not the primary cook in our family, but he cooked the family breakfast every morning before gently waking mom to tell her that her breakfast was ready. He was often in the kitchen to help mom prepare lunch and dinner. Everyone who knew him remembers him to be the first one to jump up from the table after a meal to take the dishes to the sink and become engaged in washing the dishes. He helped mom clean the house. And dad was also quick to engage my brother, Jerry, and I in the work of the house. Dad always held hands with mom when they took a walk. We boys knew our dad loved mom. Grandma Margaret taught me how to cook and dad taught my brother and I the recipe for loving a wife.
Ross Pipes French Basil Eggs:
Ingredients:
- 1 pat of butter
- 6 eggs, whisked well in a bowl
- 1/2 cup fresh basil, chopped (plus more for garnish)
- 1/4th cup green onions, chopped
- 1 heaping Tablespoon of sour cream
- Salt (for the table)
- Fresh ground pepper (for the table)
Instructions:
Over a medium burner, melt a pat of butter in a Teflon skillet. Toss the onions in the skillet and saute' them until translucent. Pour the whisked eggs in the skillet and begin to scramble them. Add 1/2 cup or more of chopped fresh basil and continue scrambling the eggs until they are perfect. Then add the 1 heaping Tablespoon of sour cream to the eggs and thoroughly mix the cream into the eggs before moving the eggs from the skillet to your prettiest serving bowl.
You should know that when you combine the eggs and sour cream the cooking process will stop, so make sure the eggs have been cooked to your satisfaction before adding the sour cream. This also offers you the benefit of be able to keep the eggs warm over a low burner if you have a few quick things to do before calling everyone to the table.
Ross and Nancy Just Married, June 19, 1978
After the ceremony we immediately drove the nearly 50 mile, four hour drive along the beautiful and narrow coastline mountain road to Waianapanapa State Park (near Hana). We pitched our little tent on a cliff overlooking a beautiful black sand beach. We were pleased that there were many trees with fresh ripe papaya. We prepared a papaya feast to enjoy after eating our canned Dinty Moore beef stew that we heated on our single burner backpack stove.
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