Super Simple: The Egg & I

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Super Simple: The Egg & I

  • Servings: 1
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Scrambled Egg Tacos with Salsa Verde

  • 1 T butter
  • 1 large egg
  • salt and pepper
  • 1 or 2 small tortillas
  • 2 tsp salsa verde (we like to make our own – but use jars of Herdez Salsa Verde as a back-up)
  • chopped cilantro to garnish (optional)

Heat a small frying pan over medium heat; add the butter; when the butter is almost melted – but not browned – add the egg and gently scramble, adding salt and pepper to taste.  Remove from the heat.  Heat the tortillas directly over the flame of a gas range – or on a hot cast iron (un-oiled) pan, turning several times, until they start to brown at the edges.  Place the eggs on the tortillas and add the salsa.  Eat and enjoy.

Scrambled Eggs with Spinach, Goat Cheese, and Pita Bread

  • 1 T butter
  • handful of chopped, fresh spinach (or frozen, quickly defrosted in the microwave)
  • 1 large egg
  • about 1 T of goat or feta cheese, cut or crumbled into small pieces
  • 1/2 of a large pita bread or one mini pita, toasted
  • a sprinkling of hot paprika
  • slices of peeled fuyu persimmon in the winter or tomato in the summer (optional)

Heat a small frying pan over medium heat; add the butter; when the butter is almost melted – but not browned – add the spinach and cook and stir until it’s wilted, then add the egg and goat cheese and gently scramble, adding salt and pepper to taste.  Add a sprinkling of hot paprika to the eggs and then serve them with or in the pita bread.

Scrambled Egg Muffin Sandwich with Prosciutto, Cheese, and Arugula

  • 1 English muffin
  • 1 T butter
  • 1 slice of prosciutto, diced
  • 1 large egg
  • 2 T of grated cheese (Parmesan, Cheddar, Swiss, Gruyere)
  • a bit of arugula and a slice of tomato, if tomatoes are in season
  • a few dashes of Tabasco Sauce (optional – but not for me)

Put the English muffin in the toaster to toast.  Heat a small frying pan to medium heat; add the butter and prosciutto and cook until the prosciutto is slightly browned and getting crispy.   Add the egg and gently scramble, adding salt and pepper to taste (remember that the prosciutto is salty).  Add the cheese just before the egg is totally scrambled and carefully mix it in. Butter the English muffin, both top and bottom;  put the egg and arugula on the bottom half of the muffin, add the top – and sit down, relax, and enjoy. [/recipe-ingredients]

Recipe brought to you by BigLittleMeals and Andy and Ann

 

 

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