peel the potatoes and steam for 15 minutes, let cool.
ngredients in your blender, blend for 1 minute.
Scrape down
FOR THE EGGS:.
In a non-stick
Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.
Add zucchini, squash and salt.
Cook for two minutes.
While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.
Stir eggs constantly and add vegetables to them as they cook.
When eggs begin to set, add cheese.
Turn heat down and allow cheese to melt over top.
Serves 4 people.
Melt butter in a large skillet.
Brown livers.
Push livers to one side.
Add mushrooms; cook and stir until mushrooms are light brown.
Mix livers and mushrooms.
Sprinkle with salt and Worcestershire sauce.
Reduce heat, cover tightly and simmer for 5 minutes, or until livers are done.
Serve with scrambled eggs. Makes 2 to 3 servings.
he potatoes.
Whisk together eggs, shallots, Asiago cheese, sliced green
Beat together the eggs, green onion tops, milk, salt and pepper.
In a large, lightly oiled skillet, heat the butter to sizzling. Pour in the egg mixture.
When the eggs just begin to set on the bottom, run a spatula underneath, allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces.
Continue cooking in the standard manner for scrambled eggs.
When the eggs are set, the cheese will be melted.
Serve immediately. Garnish with parsley.
Beat eggs and milk together adding salt and pepper.
Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
Add the turmeric, coriander and tomato and fry a further 2 minutes
Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
Serve with chapatis and sprinkle with chopped coriander.
te: I did modify the recipe slightly buy sauteing some onions
otatoes in boiling salted water for about 20 mins. Drain.
Whisk together eggs and cream. Season.
Melt butter in a large frying pan over low heat. Cook egg mixture, without stirring, for 1 min. Cook, stirring, for 2-3 mins, or until softly scrambled. Add spinach and tomatoes. Remove from heat. Fold in 2/3 of both chives and feta.
Place toast on serving plates. Top with scrambled eggs and remaining chives and feta.
Beat eggs in a large bowl. Whisk in milk and cream and season to taste.
Melt butter in a medium skillet on medium heat. Add egg mixture and cook, stirring, for 3-5 mins, until eggs starts to set and are lightly scrambled.
Serve scrambled eggs on toasted brioche. Top with crabmeat and sprinkle with chives.
n prepared tray and roast for 5 mins. Lightly coat tomatoes
oat with oil and bake for 10-12 mins, or until
Heat the butter in a nonstick egg pan over medium heat.
Whisk the eggs, cheese, and cream together in a bowl.
Pour into the pan and cook the eggs as for Scrambled Eggs.
When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.
aper towel, and microwaved it for two minutes.
I then
mall saucepan. Add the eggs and sugar to the saucepan
For bacon eggs, heat 1 tbsp oil in
set aside while making scrambled eggs.
To make eggs, in a medium
aper Bowl.
Crack 3 eggs into the bowl and whisk