Current Mood:
Happy
Over the holiday weekend, we did our usual “big breakfast” as Clare likes to call it. Since I cook a lot of Southwest-style food (I love spicy food full of tomatoes and peppers), and since Char sometimes complains that I cook that style too much, I decided to throw a loop and do something in a more continental style.
Char recently gifted me with the Pampered Chef flat whisk, which in my opinion is the absolute best tool south of the blender for making scrambled eggs. I made a ton of food. Adjust as needed for your army.
Scrambled Eggs With Asparagus
8 whole eggs
2 Tbsp water
2 Tbsp milk
1/4 tsp ground pepper
Salt to taste
1/4 cup Monterrey Jack cheese
1/4 cup Feta or crumbly goat cheese
8-10 Asparagus spears, chopped into bite-size pieces
Scramble everything but the Aparagus and reserve half the Feta or goat cheese. Melt 1-2 Tbsp butter over medium-hot heat. Add mixture, then add Asparagus. Cook 5-8 minutes, turning over gently. Once eggs lose most of their “wet” sheen, remove from heat or reduce heat to lowest setting and allow internal heat to finish cooking.
Add additional feta/goat cheese over the top when serving.
French-ish Potatoes
5-8 potatoes, cleaned and cubed evenly (do not peel)
1/2 of a large sweet onion, chopped
1 1/2 tsp crushed garlic (or ~4 garlic cloves)
2 tsp Rosemary
1 tsp Thyme
1/2 tsp Salt (or to taste)
2-3 Tbsp Olive Oil
Over medium-high heat, sweat the onions and garlic for 2-3 minutes in the olive oil. Add the potatoes and stir to coat. Add herbs and salt and stir again. Cover and cook for 15 minutes, stirring occasionally. Increase heat and time for crispier potatoes.
We also served this feast with country-style veggie sausage links and whole wheat toast.
