GATHER JOURNAL

Photograph by Lauren Coleman Food Styling by Maggie Ruggiero 
Prop Styling by Chloe Daley


    
Murphy Brown

Eggs with Fridge Door Relish

Amuse-Bouche from Issue 11 – Summer 2017 – Heroines

Two of TV’s most iconic glass ceiling-breakers, Mad Men’s Peggy Olson 
and Murphy Brown, were separated by decades, but they had much in common: confident, driven, unconcerned with people-pleasing, and reliant on smarts, not feminine wiles. Because they wouldn’t have the time or desire (or ingredients) to whip up something elaborate, we envisioned simple eggs accessorized with a tangy relish culled from those condiments lingering in the fridge—including cocktail onions, which Murphy still has on hand from her pre-Betty Ford days, and Peggy always has ready for a Gibson cocktail.

serves 4



  • 4 large eggs (regular or Quayle)
  • 2 ½ Tbsp minced parsley
  • 1 ½ Tbsp rinsed and minced pimento-stuffed green olives
  • 1 ½ tsp minced jarred cocktail onions
  • 2 tsp extra virgin olive oil
  • ¾ tsp rinsed and minced capers
  • a grind of black pepper
  • 2 Tbsp butter cut into small pieces, divided
  • Ritz crackers for serving

  • 1

    Bring a medium pot of water to a simmer. Carefully crack eggs, removing the tippy top portions of the eggshells, then emptying the eggs into a bowl and setting aside. Gently simmer eggshell bottoms for 2 minutes in boiling water then remove and drain well.
  • 2

    Stir together parsley, olives, onions, oil, and capers, and season to taste with pepper.
  • 3

    Beat eggs with a fork, season lightly with salt and pepper, and stir in half of the butter pieces. Heat remaining butter in a non-stick skillet over medium-low heat and scramble eggs into soft curds. Transfer to a bowl.
  • 4

    Set shells in egg cups. Fill with alternate layers of eggs and relish. Serve with crackers.