Ok so before everyone’s imaginary BFF Chrissy Teigen and her cookbook, let me address a question I am asked frequently, sometimes with thinly veiled hostility by fellow Hungarians – family, friends and strangers alike:
But why do you write in English?
The language of my blog was an intentional decision, reach being quite high on the list obviously. How about this as a demonstrative example: more people follow Chrissy’s Insta (which is required reading BTW!) than there are Hungarians in the whole wide world (duh!)
And then there’s this: I like writing in English (and hereby apologise for any grammar mistakes, typos and idioms used incorrectly). My language choice has had a most heartening effect on me – through food and the personal stories I post along the recipes, I am able to give a glimpse to non-Hungarians into our culture, the way of life here in the heart of Europe.
Now that we’ve cleared that up, moving on to today’s topic.
Chrissy is one of the most relatable celebrities out there. I absolutely adore her for a list of reasons: she’s got tons of personality – a supermodel with a refreshingly frank tone, being freaking hilarious and with an attitude towards food I can so relate to.
Her first cookbook Cravings – Recipes for All the Food You Want to Eat was #1 best pre-seller on Amazon, an instant success. ICYMI, here’s my short review:
Yes, there is no shortage of celebrity cookbooks, so is it worth all the hype seems to be a valid question. Spoiler alert: it absolutely does! Cravings is lively and fun just like her, filled with enthusiasm and happiness.
It’s broken up into sections with witty titles and it’s studded with Aubrie Prick’s really pretty pictures. There are Thai recipes inspired by her mom, there’s a chapter on breakfast and a chapter on carbs and a chapter on toasts as well. No dish is too difficult; her recipes are accessible and un-fussy, in the realm of hearty comfort food.
I wanted to be honest in this book about the kinds of food I love, the kinds of food I crave she claims. Dear Chrissy, my husband says hi and thank you. Also thanks for liking my post on insta. It made my day, I really appreciate it!
Thumbs up for my brother-in-law as well for squeezing Cravings in the tiny carry-on allowed on board London-Budapest flights and hauling it all the way here as it wasn’t available in Hungary at the time.
I’m not really accustomed to feeding on crumbs from others’ tables, but this brunch recipe is perfect. I can hear you rolling eyes like those are just eggs but believe me when I say this is downright awesome. For me Cheesy Cheeseless Eggs justifies the purchase of the book by itself.
Although it’s supposed to be cheeseless, I still give them a good sprinkling of grated parmesan before serving and I have a strong feeling she wouldn’t find this move in poor taste. 🙂
As for the burst tomatoes, I make them in the oven, not in a skillet. While the temperature is rising to 200°C, I arrange the tomatoes with the stalks on in a baking dish. Drizzle with olive oil and balsamic vinegar, season with coarse sea salt and freshly ground black pepper, then roast until tomatoes are blistered and a little shriveled.
I always did the bacon as Chrissy does: roasting in the oven too, on a parchment-lined baking sheet. No skillet means no oil splatters and undercooked parts. Seasoned with freshly ground black pepper and crushed garlic, it’s crisp and wonderful in under 15 min.
Make this meal for a lazy weekend breakfast and watch with undisguised satisfaction as your loved ones gulp it down!
Cheesy Cheeseless Scrambled Eggs
A breakfast feast from Chrissy Teigen’s Cravings cookbook. Serves 4.
½ cup heavy cream
1 tsp salt
¼ tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp butter
- In a bowl, whisk eggs, cream, salt and pepper until homogeneous.
- Heat oil and butter over low heat in a large, heavy bottomed skillet until butter is melted.
- Add egg mixture and cook, stirring slowly but constantly until curds form and eggs start to thicken, 10+ min. Remove from heat.
Good news: I hear a highly anticipated Cravings Part 2 is coming!
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