Thursday, October 15, 2009
Paean to Eggs
I eat lots of eggs. They are magical, I am convinced. They go in sweets and in main dishes, they enable the existence of cake, and custard, and pudding, and quiche. And breakfast wouldn't be breakfast without them. Pancakes, waffles, omelettes, french toast, scrambled eggs, plain and fancy, eggs Benedict, over-easy, poached or fried. Eggs at easter. Eggs go in every kind of traditional cooking that I know of. Egg-drop soup. Pickled eggs, millions of kinds. Well maybe not millions, my hyperbole is getting away with me.
I know I've had plenty of entries about breakfast, but I do worship at the temple of the first meal of the day. There was my brussels sprout scramble recently, there was the spinach stew with poached eggs a while back, a generic breakfast entry in august, and then, because breakfast at breakfast time is not enough, there was breakfast for dinner, and then pesto on pancakes for regular breakfast. Eggs are a good start for everything.
So here are a few pictures to share my love of all things egg, and in particular, Breakfast.
Fried eggs on toast. Can't beat it. Lotsa butter on home made bread, salt, pepper. Don't ask me why the picture keeps loading up sideways. It's really bugging me.
Breakfast BLT. The traditional, plus a fried egg.
And the one I'm most fond of, breakfast by the seat of the pants. I forgot to eat my PBJ one afternoon; I thought it had a reproachful look the next morning. Kinda like "Hey dummy. Reduce. Reuse. Recycle."
PBJ French toast.
1 stale PBJ
1/4 cup vanilla soy milk
1 tsp brown sugar
teensy pinch salt
dash of vanilla
pinch of pumkin pie spice
Mix all the batter ingredients well and soak the PBJ until it's good and soggy. Fry at medium low until it had developed a golden color, flop, continue to cook until it had poofed up slightly in the center. If you like it pretty moist and custardy,(I do) take it out immediately. If you gotta have it done through, turn off the heat and leave it in the pan a minute longer. I ate mine with extra jam, a pear, and a scoop of yogurt.