My husband taught me this trick, that’s why I call it “Ron’s Own Creation” instead of mine. I love scrambled eggs and eggs over medium, but whenever I tried to make eggs over medium, they broke when I flipped them. That’s when hubby stepped in with the hint I will teach you below.
eggs (break into small custard cup, one at a time to avoid the dangerous shell monsters from dropping into the skillet)
1 tbsp.butter (for two eggs)
1 tbsp. water (per egg)
Turn stove on medium-high and melt butter in small skillet. As soon as the butter is melted and begins to sizzle, add the eggs and let them cook for maybe three minutes. Pour in the water and cover the skillet. Depending on how soft or hard you like your eggs – I like mine medium, keep the eggs covered. For medium it takes about three minutes.
Uncover, use your spatula and serve with toast or bagel.
I had breakfast for lunch today. Sometimes we have breakfast for supper.
The other day I grabbed some eggs at the grocery store and today decided to use them to make Creamed Eggs on Toast. Kind of like Creamed Chipped Beef on Toast, but with eggs. The recipe is courtesy of JoyceJIII on All Recipes. The original recipe was for three people. I’m not three people so I adjusted it for one, then readjusted it again. You know me, I can’t follow directions LOL
2 boiled eggs, sliced
1 tbsp. butter
1 tbsp. flour
2/3 cup milk
salt and pepper
2 slices of toast
See the package of boiled eggs? Already boiled and peeled. For some reason unknown to me, I can BOIL the eggs but when it’s time to peel the shells off, I take half the egg white off. I’ve tried every trick I can find but it doesn’t work. Nothing works. So in order to save my sanity, I purchase them ready-to-eat.
Okay, on with the directions. Melt butter in a small sauce pan on medium-high heat.
When it’s nice and bubbly and hot, add the flour and start whisking. I didn’t get a picture of this part because the stove was really, really hot. After the flour and butter are well blended and bubbly, slowly add the milk and continue whisking until all of the milk has been added to the pot.
Keep the heat up on medium high and let the mixture boil a bit. Add the sliced up eggs.
Keep stirring and let it boil a tiny bit and let the eggs get nice and hot.
My white sauce turned a bit yellow from the egg yolks. Turn heat off, and pour egg and sauce over the toast. Eat up! I had a lot of sauce, so much that I needed a spoon to sop up the soggy toast. And, yes, this is COMFORT FOOD at its best.
Delicious. Oh and no, I didn’t eat all of this food – there was way too much for me. My Snowshoe Siamese had licks of white sauce and egg from her perch right next to me at the table.
What’s for lunch? Nobody asked me that the other day, I asked myself that question. Hungry, hungry, hungry! What to eat…OH! How about egg salad? Lots of wonderful protein! Yum!
Well, if there’s one thing I have NOT figured out to do well yet, it’s PEEL a BOILED egg. I can boil them. But peel them and leave them resembling an egg afterwards? Nope. Can’t do it. Not me. Never in a million years. Lucky for me, Walmart sells them already boiled and peeled!
6 boiled and peeled eggs
Grab your handy dandy egg slicer – if you have one – or, your potato ricer, which is what I did. I set mine to the smallest dice setting and squished my eggs like there was no tomorrow!
For the rest of the recipe, I don’t measure….just add a dash of this, a dash of that and a couple of plops of mayo.
If it looks dry, add more mayo. I was happy with three plops of mayo. Mix gently and taste and adjust seasonings.
Now, you can eat this on a lettuce leaf and be all nice and healthy or you can be a happy camper like me and eat your egg salad on a croissant.
I grabbed a book, my iced tea, a napkin and I was set for lunch.
I love omelettes – they’re so versatile. This morning, I decided to make one.
Two tbsp. milk
1 tbsp. butter
Four fresh mushrooms, sliced
1/4 cup cheese
1 tbsp. butter
Here’s how I did it:
Whip eggs and milk together in small dish; set aside.
Heat butter in small pan; add mushrooms and saute for about four minutes. Remove from pan.
To the same pan you used to saute mushrooms, heat butter on medium and when butter is hot, add eggs. Do not stir! As eggs begin to set, gently lift around the circle of the pan to let the egg pour down onto bottom of omelette.
|Can you see where I’ve lifted the sides a bit?|
Once omelette is pretty well set, add mushrooms and a handful of cheese (I used Mexican blend). Gently fold omelette over and close it. If you’re brave – and I’m not – you can flip it to brown the side you just turned up. Slide onto your plate and enjoy! I had a bagel with mine, as well as some homemade potatoes.
Here’s how I make my potatoes:
Place one peeled and sliced potato into small pot and cover with water. Add about 1 tbsp. salt and boil for about 10 minutes. Drain potatoes and add to pan with one tbsp. melted, hot butter. Allow them to brown as much as you like. Salt and pepper to taste. Sometimes I shake a couple of shakes of onion powder or garlic powder on them.
The best part of this breakfast is that you can double and triple it. My rule of thumb on the eggs is two eggs per person and one tablespoon of milk per egg. Ditto on the potatoes: you can make more potatoes for however many people you are feeding. My rule of thumb on potatoes is one potato per person, plus one for the pot. My husband taught me that! This morning, the pot didn’t get its own potato because I knew if it did, I’d be too tempted to eat it myself.
Also you can add any kind of veggies to the omelette and any kind of cheese and even add ham or bacon or sausage. I will go meatless today. All day. But I ate my protein in the eggs and cheese this morning, will have a protein shake for lunch and had cheese in the pasta I will fix for dinner.