For all of you foodies out there, this is a must-see film. Julie and Julia is a true story that simultaneously follows the lives of two women, Julia Child played by Meryl Streep and Julie Powell played by Amy Adams. Both women love to cook and both of them want to write about it.

The movie opens up with Julia Child arriving in Paris to live with her husband and Julie Powell moving from a tiny apartment in New York to a small apartment in Queens with her husband. The two women are embracing change and are in search of passion and purpose in their lives.

Julia ends up co-writing the book, Mastering the Art of French Cooking, a French cookbook written in English. Julie decides to cook every recipe in that book and blog about it, which takes her a whole year to pull off.

Streep’s performance was stellar and she has already won some awards and was nominated for many others for her role. The film is currently out on DVD.

We heard that one of Julia’s favorite things to cook with were eggs. Enjoy this easy recipe we found, but you have to promise to follow the directions to a T. Bon appetite!

Scrambled Eggs for Daphne

This is a perfect breakfast for a lazy Sunday morning. Serve it with toasted baguette, coffee, freshly squeezed orange juice and the New York Times Style Section.

Scrambled Eggs:

3 large fresh organic eggs

3 tbsps sweet butter

2 tbsps half and half

½ tsp kosher salt

2 tbsps pecorino romano, freshly grated

2 small sprigs basil

1. In a small heavy bottom skillet, over medium-low flame, heat 1 ½ tb sweet butter until just golden brown.
2. Crack the eggs directly into the skillet and pour in 1 tsb of half and half and add the ½ tsp kosher salt.
3. As the eggs cook scramble them gently with a fork. After a minute, grate the cheese directly into the skillet.
4. When the eggs are almost done, add the rest of the half and half and butter.
5. Mix everything together gently with the fork. Remove the eggs from the pan piling them in a fluffy pile in the middle of a warm plate. Garnish with very small sprigs of basil.
6. Serve immediately.

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