I know some of you enjoy the occasional "What I Had for Breakfast" post, so here is the latest installment. I took a small, heavy, non-stick pan, and placed it on medium heat. I tossed in a teaspoon of butter, a few cubes of cheddar cheese, and two unbeaten eggs. I took a small rubber spatula and scrambled the mixture while it cooked. This technique makes for a very creamy mixture. Once it got to that custardy texture we all know and love, I spooned it over some toasted double-fiber, whole grain English muffins, and topped it with salt and cayenne. It was very good. Enjoy!
16 comments:
so simple, yet looks so delicious ... i love that gooey soft texture of eggs, yum!
Perhaps you could add a side of that wondrous Rachel Ray's Late Night Bacon!
http://www.foodnetwork.com/recipes/rachael-ray/late-night-bacon-recipe/index.html
Ooooh that looks tasty. As an American living in sweden I miss english muffins. I've tried to make some but they.... have not come out as well as I'd like. Got any good recipes Chef?
really good looking!!
here in spain, though, cayenne for breakfast is not that usual.
great blog Chef John!! Visit Madrid and my restaurant (www.flashflashmadrid.com) when you come here. Or just tell me you're coming and i can fix a great gastronomic tour if you need it.
Follow what the average spanish foodie eats at my twitter!! @ignaciofood
hugs
I had a bowl of Cheerios. Yours looks far better :)
Here's the video of Chef John doing the same thing.
http://www.youtube.com/watch?v=aTOQ5My18k4
Chef John, is the butter all too necessary? Have you ever tried it with oil instead???
I've used both. Like butter flavor better and its the same exact calories. :-)
Funny ! I had something very similar this morning. Great minds thinks alike !
There is NO substitute for butter! I sooo agree with Chef John about the better flavor!
I just had some In N Out but somehow Chef John's simple breakfast looks so much better......
I hope u will show us how to make english muffins?
what would you do without cayenne?
I have made custard eggs ever since I saw your video--thank you! Best eggs ever and with real eggy goodness, however my roommate thinks scrambled eggs cooked til a spongy solid death-like texture are what good scrambled eggs are supposed to be like. Question for clarification--can I presume the chunks of stiff whites noted in the egg picture are due to a pan a little bit too hot? I notice mine do that sometimes and not sure why because most times I get all yellow custard instead of mostly yellow custard with egg white solids. Wondered if an overly hot pan was my flaw?
Chef--it may be an east thing but Jimmy Dean now has 'sausage crumbles' a precooked & drained sausage in crumble form in a bag. A handful goes great in your custard style eggs.
No, the white specs are because I didn't beat the eggs first, so they start to cook before being mixed, which is fine for this.
Just had this on pumpkin seed toast. Was awesome. :)
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