Like any lazy college student, my laziness extends to cooking. If people really were what they ate, I would be cheap, quick, and easy. I like making things that don't take a lot of effort with ingredients that you would usually find in your house so that you can just throw it together whenever you want. Since this is my first recipe entry, let's start with a breakfast recipe:
Brunch Eggs on English Muffins
Preparation time: 10 min. Cook time: 15 min. Serves: 4
Ingredients
1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/2 cup milk
1/4 cup shredded cheese (1 oz)
2 teaspoons grated Parmesan cheese
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
Dash of ground red pepper (cayenne)
2 English muffins, split
4 thin slices fully cooked Canadian-style bacon (2 oz)
8 large eggs, beaten
Freshly ground pepper
Directions
1. In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
2. Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
3. Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
4. Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
1. In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
2. Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
3. Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
4. Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
1 SERVING: CAL. 255 (CAL FROM FAT 145); FAT 16g (SAT. FAT 6g); CHOL. 440mg; SODIUM 520mg; CARBS. 17g (FIBER 1g); PRO. 21g; % DAILY VALUE: VIT. A 14%; VIT. C 0%; CALC. 18%; IRON 12% EXCHANGES: 1/2 STARCH, 3 MEDIUM-FAT MEAT CARB CHOICES: 1
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*Modified Recipe*
This is how I make Brunch Eggs on English Muffins. My way promotes further laziness, but it tastes great blaugh
Ingredients
Same, except for no basil, no red pepper (ceyenne), and about a half a cup of bacon bits instead of Canadian-style bacon.
Directions
1. Pretty much the same as original instructions, except no basil or red pepper. I sprinkle in some regular black pepper to my taste.
2. Mix the bacon bits in with the beaten eggs. Heat a 10-inch nonstick skillet (I heat it on high heat to get it hot faster, then once it's hot I turn it on medium). Begin toasting English muffins (I put them in a toaster).
3. Pretty much the same as the original instructions. My advice is to cook the eggs like you're making an omelet.
4. By the time the eggs are done the English muffins should be toasted and still warm. Divide the eggs accordingly (this is easy if you cooked them like an omelet) and put them on the muffin halves. Top with sauce and sprinkle with pepper to your taste.
5. Enjoy! blaugh
...PEACE!