On Facebook late one night, I found a friend posting a clip of Gordon Ramsay cooking scrambled eggs and frying a few other stuff. I was inspired.
The next morning, since the ref was nearly empty of decent ingredients except eggs and tomatoes, I decided to do a Gordon of last night.
For the first time I cooked the eggs with butter (plus black pepper and salt). It was too buttery and not as creamy as the celebrated chef’s, because I didn’t have cream (poor copycat).
And then I fried big tomatoes, unlike Gordon who fried tiny ones. As expected, the heat didn’t do any good to my tomatoes, except softening one part of the red wonder. And I stashed in the canned sardines, which were drowning in tomato sauce. Perhaps the real tomatoes eventually ended up in the meal to remind me of what the sardines actually had as company.