Preheat oven to 400 dg.
4 Slices of Bread, (French Baguette, sliced works best)
In a bowl:
1/4 Cup Milk
2 tsp. Vanilla
1/4 tsp. Salt
Pinch of Cinnamon
Taste with your finger to make sure the mixture tastes right.
Skillet med. to high heat, 2 mins each side, until brown.
6 mins in the oven. at 400 dg.
Serve w/ Honey Butter and Syrup
Consider: French Cinnamon Raison Bagel
aka Hilary’s Heavenly Eggs found on Noble Pig.
aka Eggs in Purgatory
3 slices of a rustic country style loaf
butter on each side
throw on a pan on medium heat until brown on each side
Pan on medium to high heat
Slice red onion and add until sauteed and brown
Add Marinara to the pan, simmer don’t boil
Add eggs whole and cook for 8 minutes or until ready (4 mins covered, 4 mins not)
Add sauce and eggs to the toasted bread. Chopped Basil as a garnish.
The most important aspect of scrambled eggs is the order in which everything happens. Adding salt at the wrong time can end up breaking the eggs down and destroying anything light and fluffy.
In a bowl:
2 Egg Whites, 2 Whole (or 3 Eggs)
< 1 Tbsp. Water
Pan on medium to high heat.
1 Tbsp. Butter (until brown)
Scramble the eggs repeatedly while they cook in the pan. 12 o'clock, 3, 6, and then 9.
When the eggs start to take their shape and look like clouds:
1 Tbsp. Milk (to cool the eggs)
Chives or Green Onion
Putting on milk at the end makes the eggs creamy. Salt and seasoning at the end puts the taste on the outside of the eggs (rather than in) which means…more tasty.
Back on the pan until you can taste with your fork and they taste "ready."
Sides can include pan seared tomatoes and portabello mushrooms.
Salsa and crushed tortilla chips add nice flavor to the dish.
Inspired by this recipe.
The word I keep repeating for this dish for some reason is “unctuous.”
Mixed in a bowl
2 egg whites
2 egg whole
Sautee on high heat
Sweet Potato (or yam) thin to medium sliced, and the slices then quartered, when half soft
Shallots (or onion) diced
When potatoes are soft…
Pour eggs into the pan, the final texture will resemble an omelet
Add your favorite salsa (or your own homemade). This is important as the salt and spice contrast the sweet flavor of the potato.
Based on this recipe.
For 2 Servings
1 cup whole milk
2 Tbs. white wine vinegar
1 Tbs. olive oil (or 2 Tbs. butter)
1 tsp. zested lemon (or 2 tsp. regular lemon juice)
Microwave for 1 minute, set aside for 3 mins.
In a separate bowl, whisk 2 egg whites until foamy.
1 cup flour
2 tsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
Combine and Stir
For 4 Servings
2 cups whole milk
1/4 cup white wine vinegar
2 Tbs. olive oil (or 2 Tbs. butter)
2 tsp. zested lemon
Microwave the above for 1 minute, set aside for 5 mins.
2 cups flour
1/4 cup powdered white sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
4 whisked egg whites
Pour and stir