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!
Recently Added
Popular
-
How to Make Grill Marks with the "10 and 2" Method – You Have to Give Me Marks for Trying!I shot this grill marks tutorial before rushing off to New York in anticipation of the Memorial Day…
-
Stitch Marker ManiaRavelry. Blame it on Ravelry. I spend allmy would-be-blogging time over there. Plus I keep waiting…
-
Escargot Bourguignon – My Slowest Video Recipe EverThis video, produced for About.com, features snails cooked in the traditional style of the Burgundy…
-
DIY Elf Kids CraftNeed a quick kid's craft that your kids will love putting together? Try these paper DIY elves! …
-
Pinteresting Features 'n Shtuff #35Father's Day is right around the corner, so here are some fun gift ideas to show the dads in yo…
-
Hotel Room Cooking Adventures: Cup o' King SalmonHello from Seattle! Running off to get ready for the opening reception of the 2010 International Fo…
-
Chicken Enchiladasphoto by http://www.pink-parsley.com Chicken Enchiladas original recipe: http://www.pink-parsley.c…