Quick Recipes and Easy

Beat It! A Dude’s Recipe for Buttery Scrambled Eggs

This is a recipe I got out of a ancient Japanese cookbook. I’ve modified it a small bit over the years. But this is my ancient standby, my bread and butter breakfast/brunch meal I whip up for Mother’s Day/wife’s birthday meal in bed.

What you need:

1. 5 eggs

2. 1/2″ block of butter

3. Dash of salt and pepper

4. Dash of milk

Optional:

* Toast

* Champagne and OJ for the mimosa

What to do:

1. In a bowl, beat the eggs.

2. Add a dash of salt and pepper, then a dollop of milk.

3. Toast the bread.

4. In a small saute pan, melt butter over high heat.

5. When the butter is all melted, add eggs.

6. Using a spatula (wooden is best), stir the eggs in a circular, than make a X figure. Caution: the eggs will cook very quickly, less than a minute.

7. Turn off the heat after about a minute. It will be a small runny, but let the residual heat end cooking the eggs.

8. Arrange nicely on a plate. Optional: serve with toast and mimosas.

That’s it. If you need a few more brunch thoughts, check out Brunch, by Louis Pickford and Ian Wallace (I’m a huge fan of the Waffles and Ice Cream, and the Panettone French Bread recipes).

Bon Appetit!

J. Lee writes for mysearchformeaning-money.blogspot.com/ mysearchformeaning-money.blogspot.com/ and daddymadeit.blogspot.com/ daddymadeit.blogspot.com/.

Tags: food, today show, simple recipes, heart disease, gourmet, Flavors, cookbook, simply recipes, Green Tea, dairy free recipes



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