Breakfast

Egg Scrambles

1/2 Cup cheese - about 1/2 cup shredded cheddar or a slice of cheddar or american. One variation is “cheeseburger omelets”. Using leftover hamburgers cut into squares, add diced onion and tomato.

4 Eggs

2 Slices deli ham torn or cut into small squares. (You can sub in bacon or sausage)

1/2 Cup cheese - about 1/2 cup shredded cheddar or a slice of cheddar or american. (Velveeta is great)

1/2 Tbs butter (just use the stick to coat the pan as its heating)

1 Tbsp heavy cream

Salt and pepper to taste.

Heat a non-stick skillet over med heat.
Break eggs into bowl, add cream and stir well w fork.
Coat pan with butter using stick or thin slab.
Add eggs to pan then ham, cheese, salt, pepper.
Constantly stir (fold) with spatula until eggs begin to firm but are still slightly jelly looking. (if you cook too long, the water begins to come out of the eggs and become both overcooked and watery)
Pour out of pan a little early, and they will continue to cook for a minute or so.
Serve

French Toast

1 Egg

2 Tbsp butter, melted. Stick of butter for cooking

¾ Cup milk

2 tsp vanilla extract

2 Tbsp sugar

Cup flour

¼ tsp salt

High quality sandwich bread

Powdered sugar to garnish finished slices

These are best made in a cast iron skillet or similar heavy bottom pan. Use wide tongs or wide spatula to handle the bread after soaking and to flip. It can be a slow process so keep an eye on the heat so it doesn’t get too hot and begin to burn/smoke.

Melt butter. (on low microwave for 20 sec at a time)
Heat large heavy bottom or cast-iron skillet med heat
In a bowl, or shallow pie pan, beat egg.
Whisk in melted butter, then milk, then vanilla, then sugar. Continue whisking in flour and salt.
Coat skillet with a tbsp butter.
Soak 2 slices of bread 15 seconds. Place in skillet.
Cook until golden brown about 2 minutes per side.
Add small slice of butter for each additional 2 slices.
Serve with powdered sugar

Breakfast Sandwich

1 Egg

1 Slice of American cheese (Velveeta)

2 Slices of bread

Butter

Optional mayonnaise

Salt and pepper to taste

Quick and filling. Low-medium heat is key to good eggs. Too low and eggs are slimy. Too hot and they are rubbery with brown crust. Perfect over-easy eggs are messy but so good!

Heat non-stick skillet over low-med heat, coat with butter using a stick from the fridge and wiping pan.
Drop the toast in the toaster.
Crack an egg into the pan, lightly salt and pepper. Cook until the egg white is mostly white and just a thin layer of clear is visible.
Carefully flip the egg and cook for another 30-45 seconds.
Place the cheese slice on the toast.
Place the egg on the cheese.
Optional mayo – spread on top slice.
Cut the sandwich in half diagonally.
Serve

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