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Scrambled EggsA Happy Medium (Part 2)

Jun 28 '00 Write an essay on this topic.

This review is a continuation of the original entitled Scrambled Eggs…A Happy Medium. In that review, I made general comments and offered suggestions for the preparation of eggs and the ingredients I use that I did not copy into this review. If you find that, during the course of reading this review that you might have missed something, please refer to my original review. Thank you.

DISCLAIMER: Before I begin, let me say that these are all my original recipes inspired by my need to use up ingredients I had in the refrigerator at the time. I have tried each and every one of them in my very own kitchen and shared the resulting creations with my family. If you have any questions or comments about procedures, ingredients, etc., please feel free to leave a comment on this review. Thank you.

Well, let's explore some more ways to spice up eggs!

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Mexican Style Scrambled Eggs (Breakfast for 2)

INGREDIENTS
4 eggs
2 tablespoons milk
Butter for frying
½ cup cooked chorizo sausage
½ small onion
2 tablespoons FRESH cilantro, coarsely chopped
½ cup cubed or grated FRESH cheddar cheese
1 tablespoon red pepper sauce (such as Trappey's or Red Devil)

Mix eggs and milk in separate bowl. Set aside.

In frying pan, completely cook sausage. Add onion and cilantro; sauté together on medium low heat until onions are translucent. Add egg mixture and red pepper sauce, stirring constantly. When eggs are almost cooked, add cheddar cheese and finish cooking. Divide evenly on 2 plates. Serve immediately with warm corn muffins.

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A Quiet Sunday Morning…My Favorite Combination (Breakfast for 2)

INGREDIENTS
4 eggs
2 tablespoons milk
Butter for frying
2 tablespoons FRESH parsley, coarsely chopped
½ cup sliced mushrooms
2 tablespoons chopped green onions
A dash of dried garlic powder
2 sprigs parsley (for garnish)
1 large tomato, sliced (for garnish)

Mix eggs and milk in separate bowl. Set aside.

In large frying pan, sauté on medium low heat the parsley, mushrooms, and green onions for approximately 3 minutes, or until mushrooms are slightly darker and smaller from cooking. Add garlic powder and egg mixture, stirring constantly. Once eggs are thoroughly cooked, divide evenly on 2 plates. Fan tomato slices around one half of the plate. Garnish with parsley sprigs. Serve with toasted onion rolls and a tall glass of orange juice.

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Reuben Style Scrambled Eggs (Breakfast for 3)

I love making this recipe after St. Patrick's Day, using leftover corned beef. However, deli sliced corned beef works well, too.

INGREDIENTS
6 eggs
2 tablespoons milk
Butter for frying
1 cup chopped corned beef (I like this recipe meaty!)
3 slices Swiss cheese
Sauerkraut (on the side)
Thousand Island dressing (on the side)

Mix eggs and milk in separate bowl. Set aside.

In large frying pan, warm corned beef on medium low heat. Add egg mixture, stirring constantly. Divide eggs into 3 equal servings; place one slice of Swiss cheese on each serving. When cheese begins to melt, place servings on 3 separate plates. Spoon ample portions of Sauerkraut and Thousand Island dressing on the side for dipping. Serve with toasted rye bread.

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Plain Jane Scrambled Eggs with Fruit (Breakfast for 2)

INGREDIENTS

4 eggs
2 tablespoons milk
Butter for frying
1 tablespoon dried parsley
2 kiwi fruit
6 large strawberries
1 banana
1 pink grapefruit, halved

Mix eggs and milk in separate bowl. Set aside.

Wash, peel, and slice strawberries, kiwi, and banana. Divide slices into roughly even portions. Around 1/3 of the perimeter of both plates, alternate slices of strawberries and kiwi fruit. Just inside of the first fan, form a second line of banana slices.

In a large frying pan, cook eggs and parsley on medium low heat until eggs are thoroughly cooked. Divide evenly on both plates. Serve grapefruit halves in separate bowls.

This breakfast goes well with hot, fresh blueberry muffins and a small glass of milk.

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Egg Sandwiches (Makes 1 sandwich)

Call me weird, but with all the other creative combinations listed above, my favorite way to make egg sandwiches is with plain with condiments. I remember my father and I used to make egg sandwiches every weekend, and I loved them.

1 egg
2 slices bread of choice (I prefer white bread)
Ketchup and Mayonnaise

Spread condiments on bread slices. Fry egg and place on bread. Serve hot. Best when consumed with a cup of fresh hot coffee.

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Okay. I've plum run out of ideas for now. Perhaps I'll create more. But until then, enjoy!

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