Yes, I know I have slacked on posting any delicious food pics. Well, I’ve been busy. Sooo, I thought I would post a recipe that I make for a quick breakfast/lunch (for some reason I dislike the word “brunch”) when I’m busy. I’m sure many of you out there have busy schedules as well, so this one will be sure to please. It’s super simple and will give you the secret to super fluffy eggs!
Ingredients:
- 2 large eggs
- salt and pepper to taste
- basil to taste
- oregano to taste
- crushed red pepper flakes to taste
- Grey Poupon
- bread
- parmesan cheese
- olive oil and vinegar
- 1/4 cup milk
Like I said, this is just a quick egg sandwich with ingredients that you probably already have in your cupboard. The key is in how you cook your eggs so that they’re a fluffy omelet-esque sandwich!
1.) Crack open those eggs in a nice large bowl.
2.) To your taste, add in basil, oregano, and crushed red pepper flakes.
3.) Next add in 1/4 of milk. This will help make those eggs super fluffy!
4.) Add in salt and pepper to taste.
5.) Use a bit of butter to coat the bottom of a small non-stick pan. Bring heat to medium.
6.) Whisk your eggs well. Then add them to your pan. ***IMPORTANT SECRET TO FLUFFY EGGS: Cover your eggs and keep the heat at medium. Be patient and your eggs will rise like bread! Cook them fast and they’ll be burned and flat. Don’t peak either! Use a clear lid like this and you can keep that oven like heat trapped in there.
7.) Once there is only a tiny bit of liquid left on top of your eggs, remove the lid and flip.
8.) Toast your bread to a nice golden brown.
9.) Your eggs should now be fluffier than a sheep in a static storm.
10.) Olive oil and vinegar goes on one slice of bread and Grey Poupon on the other.
11.) Use the pan to slide your eggs off onto the bread, then as they slide off use the pan to fold them over nicely.
I like toast with my egg sandwich, and Knotts Boysenberry preserves are like gold around here!
12.) Top your eggs with parmesan cheese and you’re ready for a delicious breakfast or lunch sandwich! Enjoy!
by David Manning
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