Small plates: New books for cooks

NEW BOOKS FOR COOKS

BASIL SCRAMBLED EGGS WITH GOAT CHEESE

6 eggs

2 tablespoons cold butter, cubed

1 tablespoon creme fraiche

4 ounces soft goat cheese

2 cups basil leaves, plus a few extra for garnish

Salt and black pepper

2 slices rustic bread, toasted

6 to 9 semi-dried cherry tomatoes (optional)

Break the eggs into a bowl and whisk until light and frothy.

Pour the eggs into a non-stick frying pan, add the butter and cook over medium-low heat, gently pushing them with a wooden spoon from one side to the other in four different directions, making sure to go right to the bottom of the pan. Do this for 3 to 5 minutes, until the eggs start to clump but are still soft and creamy.

Remove from the heat and stir in the creme fraiche, cheese and basil leaves. Season with salt and pepper.

Serve on the toast, placing the tomatoes (if using) and a few extra basil leaves on top.

Serves 2.

Recipe adapted from “Kevin Dundon’s Back to Basics” (Mitchell Beazley; $24.99)

— Heidi Knapp Rinella