Breakfast with EyeSwoon

Athena Calderone has long been on our radar. We discovered her site, EyeSwoon, years ago and have been fans of just about everything she does ever since. Her recipes are so special, her interior taste is beyond, and her fashion is quite simply, perfect. To say we’re fan girls is putting it mildly.

Athena Calderone of EyeSwoon and Laney Crowell of The Moment bond over a summer breakfast recipe, scrambled eggs

At The Moment, we search for food that makes us feel and look great. Athena takes it to a whole other level by making the food look beautiful too. She always uses farm fresh vegetables and fruits from the local farm stands near her home in Amagansett, NY, and she’s a major lover to herbs and exotic spices. But, then she takes it a step further with the technique with which she cuts her peaches, the detail with how she grills her bread, and the angle of her cucumber slices. We definitely learned a thing or two!

When we met up with her over coffee at our local coffee shop to talk about all the lovely nuances that come from starting your own company, the conversation naturally led to our mutual love of creating content, and eating well. SO we decided to do not just one video, but two. Watch the gorgeous breakfast we made here and then head over to Eye Swoon  to see the lunch she made that had us alllll sorts of swoon-y.

eyeswoon and Athena Calderone breakfast recipe on The Moment

Scrambled Eggs with Crème Fraiche and Herbs

Serves 2

 

 

Ingredients

1 heaping tablespoon Crème Fraiche

¼ cup fresh roughly chopped herbs (mix of Parsley and Tarragon)

1 tablespoon Butter

Flaky Sea Salt

Fresh Cracked Pepper

Toasted Bread with Olive Oil

¼ lb. thinly sliced Prosciutto

Athena Calderone of EyeSwoon and Laney Crowell of The Moment bond over a summer breakfast recipe, scrambled eggs

 

Instructions

In a medium size bowl, crack the eggs.  Add a dollop of crème fraiche and a pinch of sea salt and fresh black pepper.  Beat vigorously with a whisk or fork. Heat a medium size, non-stick pan over low heat and add the butter until it is melted and frothy. Slowly pour your eggs into the pan and use a spatula to continuously pull the mixture from the edges of the pan.  Your eggs are done when they are loose, silky, and still a tad runny.  They will continue to cook so remove them from the heat immediately.

 

Divide the scrambled eggs into two plates and sprinkle with herbs, flaky seas salt and freshly cracked course pepper. Serve with golden toast and a few slices of prosciutto.

 

Special thanks to Athena Calderone!

Video by Julie Florio

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