Onions, peppers, spinach, meat, cheeses, etc. Just don't overcook them. I usually microwave the ingredients for 30 seconds + - before adding to the eggs
The roll is really important here - you need something that is white, hard, but NOT crispy, fresh (preferably out of the oven) - slather BOTH sides of that mother fucker with an obscene amount of salted, softened butter.
MORE butter in the pan. At LEAST 1tbsp - Scrambled or over medium - still wet - that's a perfect eggs sandwich ala Harry's Corner - those of you from the meadowlands region will remember this killer little diner.
(yes, the sign on this creepy little dive DOES say "Bring the Children!" - was my favorite roadside joint EVER)
Two quite different variations on scrambled plus...
The recipe on the page linked below, the roasted tomatoes salsa one, has a 4.9/5 rating... Chilaquiles - ( New Window )
During Passover when I was young 900 years ago, my mother used to make me matzoh Brie which she called fried matzoh. Had the opposite effect of the spicy dish above.but I always asked for more.
into a pan with oil or butter. Add in thinly sliced peppers and onions. When they are looking good add in scrambled eggs mixed with cheddar cheese. When it is almost done add in some salsa.
A standard diner order for me, any time of day, is an egg white omelette with spinach, turkey and either swiss or feta (and bacon if I feel like throwing something unhealthy in).
wife just made me Green shakshouka the other day and it was fantastic (picture linked below)
1 tablespoon olive oil
2 large leeks, halved lengthwise and thinly sliced
1 large celery stalk, sliced
3 garlic cloves, minced
1 spicy chili pepper (any variety would work here), sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
1 cup spinach (tightly packed)
1/2 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper, to season
1/4 cup crumbled feta cheese
4 large eggs
my standard egg is what the wife calls a pokem. crack the egg, then poke the yoke until it breaks and spreads out. flip it halfway through. if you like a dry egg, cook it longer. has a different flavor than scrambled. I like mine in sandwich form on toast with cheese and corned beef (real, not imitation deli meat, preferably that's been slow cooked with potatoes, carrots and cabbage).
I'm working on perfecting corned beef hash. At this point, the best method is simple. Cook and shred real corned beef, dice pre-boiled red potatoes and a sweet onion. Add onion and potatoes with butter and fry about 5 minutes before adding shredded corned beef. Turn the heat for the last 2 or so minutes. It works much better in a cast iron pan or griddle if you have one. Add some pepper to taste and top with 2 eggs over easy.
Two quite different variations on scrambled plus...
The recipe on the page linked below, the roasted tomatoes salsa one, has a 4.9/5 rating... Chilaquiles - ( New Window )
During Passover when I was young 900 years ago, my mother used to make me matzoh Brie which she called fried matzoh. Had the opposite effect of the spicy dish above.but I always asked for more.
900 years ago! You and me both, Methuselah...
When in season, nothing beats scrambled eggs with feta and tomato
out of season tomatoes just shouldn't be eaten, ever.
The standard jcn breakfast is a denver style omelette with egg whites, canadian bacon, diced peppers, onions and mushrooms with a slice of low fat American cheese included. Boring as shit, but plenty of protein, just a little fat and not much in the way of carbs.
I would totally kill an eggs benedict right now, but at a cost of 75,000 calories.
In a pan melt some butter,
take a slice of white or wheat bread and with a glass cookie cut the center out.
Place both pieces of bread in pan and add a raw egg in the circle hole of the bread. Salt to flavor.
Fry until egg cooks
flip over and continue frying until done.do not burn Flip little round piece too.
Now when done put on plate. You have what looks like toast but has an egg in the middle and a piece of round toast for dipping
if you want or you can make it well done
either way it's fantastic.
Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, 'Man, I'm gonna make one of those.' So Saturday, I went out and got, like, a dozen eggs and then I boiled them all and I just, I spent, I dunno, probably three hours, like three and a half hours making, you know, the mayonnaise, and the onions and paprika and, you know, the necessary accoutrement. And then, by the time I was done, I didn't really feel like like eating it.
Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, 'Man, I'm gonna make one of those.' So Saturday, I went out and got, like, a dozen eggs and then I boiled them all and I just, I spent, I dunno, probably three hours, like three and a half hours making, you know, the mayonnaise, and the onions and paprika and, you know, the necessary accoutrement. And then, by the time I was done, I didn't really feel like like eating it.
When you blacken fish (I blacken striped bass) you use a good well seasoned cast iron skillet.
After you blacken your fish and the skillet cools don't clean it, you can put it in the refrigerator if you worry about things like that (I don't). I scramble my eggs in that skillet in the morning, off the wall good. I also only use farm fresh eggs, the taste is so much different.
Or, for a different txt use just slight higher than poached.
Also I had this dish at a place in San Diego called Juniper and Ivy which was largely deviled eggs. But the cool thing was that they didn't make regular hard whites; rather, they made a cooked meringue out of the whites, hollowed them, and filled them with deviled yolks (a little caviar on top to garnish). It was a pretty cool texture.
I have absolutely no memory of that line whatsoever
that I'd like to try, but while I have no problem spending a whole afternoon cooking, I never seem to be willing to spend an hour or more on breakfast. Maybe I should make them for dinner some day.
Nothing beats being able to poach a bunch of them effortlessly, and Serious Eats has a breakdown of the differences in firmness based on time and temp. With a little tweaking, you can get them done exactly the way you like 'em every single time.
that I'd like to try, but while I have no problem spending a whole afternoon cooking, I never seem to be willing to spend an hour or more on breakfast. Maybe I should make them for dinner some day.
Try breaking up time consuming breakfast preps into two stages. Like cook things like mushrooms, onions, spinach, broccoli, zukes, potatoes or any other veggies you might want inside a fritatta or omelette a day ahead of time. Hell grate the cheese also the day before.
Then even a complicated fritatta shouldn't take more than 30 mins...
Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, 'Man, I'm gonna make one of those.' So Saturday, I went out and got, like, a dozen eggs and then I boiled them all and I just, I spent, I dunno, probably three hours, like three and a half hours making, you know, the mayonnaise, and the onions and paprika and, you know, the necessary accoutrement. And then, by the time I was done, I didn't really feel like like eating it.
Did you have any bread?
So you know, it was pretty good. It was a good weekend.
you fill the filo dough with onion, tuna, and harissa sauce (you can fill it with a variety of other meats and vegetables). Crack an egg and empty the contents on top. Wrap up the filo dough, and then you deep fry it. It's kind of like a samosa, except it has runny egg goodness when you cut it open. There's a restaurant by me that makes them, and there's even one with duck.
that I'd like to try, but while I have no problem spending a whole afternoon cooking, I never seem to be willing to spend an hour or more on breakfast. Maybe I should make them for dinner some day.
Try breaking up time consuming breakfast preps into two stages. Like cook things like mushrooms, onions, spinach, broccoli, zukes, potatoes or any other veggies you might want inside a fritatta or omelette a day ahead of time. Hell grate the cheese also the day before.
Then even a complicated fritatta shouldn't take more than 30 mins...
Quote:
.
Are you trying to blow out his plumbing? He's 987 years old, he can't handle that.
The recipe on the page linked below, the roasted tomatoes salsa one, has a 4.9/5 rating...
Chilaquiles - ( New Window )
MORE butter in the pan. At LEAST 1tbsp - Scrambled or over medium - still wet - that's a perfect eggs sandwich ala Harry's Corner - those of you from the meadowlands region will remember this killer little diner.
(yes, the sign on this creepy little dive DOES say "Bring the Children!" - was my favorite roadside joint EVER)
The recipe on the page linked below, the roasted tomatoes salsa one, has a 4.9/5 rating... Chilaquiles - ( New Window )
Seriously, though, a guy I knew in Yuma made awesome breakfast burritos by scrambling eggs with chorizo, potatoes, onions, and chiles.
https://www.kcet.org/food/israeli-shakshuka-by-einat-admony - ( New Window )
It changed the way I make omelets and scrambled eggs.
https://www.youtube.com/watch?v=s10etP1p2bU - ( New Window )
My version of Mexican eggs.
.
A standard diner order for me, any time of day, is an egg white omelette with spinach, turkey and either swiss or feta (and bacon if I feel like throwing something unhealthy in).
1 tablespoon olive oil
2 large leeks, halved lengthwise and thinly sliced
1 large celery stalk, sliced
3 garlic cloves, minced
1 spicy chili pepper (any variety would work here), sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
1 cup spinach (tightly packed)
1/2 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper, to season
1/4 cup crumbled feta cheese
4 large eggs
Link - ( New Window )
(Skip the benedict. Why would you add goopy sauce to a poached egg, which comes with its own perfect sauce?)
my standard egg is what the wife calls a pokem. crack the egg, then poke the yoke until it breaks and spreads out. flip it halfway through. if you like a dry egg, cook it longer. has a different flavor than scrambled. I like mine in sandwich form on toast with cheese and corned beef (real, not imitation deli meat, preferably that's been slow cooked with potatoes, carrots and cabbage).
(Skip the benedict. Why would you add goopy sauce to a poached egg, which comes with its own perfect sauce?)
Hollandaise sauce. Yummy.
Sauteed greens - escarole or broccoli rabe, provolone cheese, and either scrambled eggs or folded like an omelette
Quote:
Two quite different variations on scrambled plus...
The recipe on the page linked below, the roasted tomatoes salsa one, has a 4.9/5 rating... Chilaquiles - ( New Window )
During Passover when I was young 900 years ago, my mother used to make me matzoh Brie which she called fried matzoh. Had the opposite effect of the spicy dish above.but I always asked for more.
900 years ago! You and me both, Methuselah...
The standard jcn breakfast is a denver style omelette with egg whites, canadian bacon, diced peppers, onions and mushrooms with a slice of low fat American cheese included. Boring as shit, but plenty of protein, just a little fat and not much in the way of carbs.
I would totally kill an eggs benedict right now, but at a cost of 75,000 calories.
take a slice of white or wheat bread and with a glass cookie cut the center out.
Place both pieces of bread in pan and add a raw egg in the circle hole of the bread. Salt to flavor.
Fry until egg cooks
flip over and continue frying until done.do not burn Flip little round piece too.
Now when done put on plate. You have what looks like toast but has an egg in the middle and a piece of round toast for dipping
if you want or you can make it well done
either way it's fantastic.
Seriously, though, a guy I knew in Yuma made awesome breakfast burritos by scrambling eggs with chorizo, potatoes, onions, and chiles.
How much is coffee?
63 cents.
How much is tea?
63 cents.
I'll have tea.
The usual ham/bacon, cheese, peppers and onions/scallions for a frittata.
Eggs are also the prime ingredient in souffle's. Chocolate or cheese are awesome, and easy to make, but take more time.
Did you have any bread?
Grab a cold beer...indulge.
40-year old virgin quote
After you blacken your fish and the skillet cools don't clean it, you can put it in the refrigerator if you worry about things like that (I don't). I scramble my eggs in that skillet in the morning, off the wall good. I also only use farm fresh eggs, the taste is so much different.
http://www.imdb.com/title/tt0405422/quotes
Also I had this dish at a place in San Diego called Juniper and Ivy which was largely deviled eggs. But the cool thing was that they didn't make regular hard whites; rather, they made a cooked meringue out of the whites, hollowed them, and filled them with deviled yolks (a little caviar on top to garnish). It was a pretty cool texture.
Try breaking up time consuming breakfast preps into two stages. Like cook things like mushrooms, onions, spinach, broccoli, zukes, potatoes or any other veggies you might want inside a fritatta or omelette a day ahead of time. Hell grate the cheese also the day before.
Then even a complicated fritatta shouldn't take more than 30 mins...
Quote:
Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, 'Man, I'm gonna make one of those.' So Saturday, I went out and got, like, a dozen eggs and then I boiled them all and I just, I spent, I dunno, probably three hours, like three and a half hours making, you know, the mayonnaise, and the onions and paprika and, you know, the necessary accoutrement. And then, by the time I was done, I didn't really feel like like eating it.
Did you have any bread?
So you know, it was pretty good. It was a good weekend.
Quote:
that I'd like to try, but while I have no problem spending a whole afternoon cooking, I never seem to be willing to spend an hour or more on breakfast. Maybe I should make them for dinner some day.
Try breaking up time consuming breakfast preps into two stages. Like cook things like mushrooms, onions, spinach, broccoli, zukes, potatoes or any other veggies you might want inside a fritatta or omelette a day ahead of time. Hell grate the cheese also the day before.
Then even a complicated fritatta shouldn't take more than 30 mins...
thanks, Lou. Good advice