Cream Cheese Scrambled Eggs
8 large eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter
1 (3-oz.) pkg. cream cheese, cut into cubes
1/3 cup chopped fresh basil, optional
Fresh basil sprigs
Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired. Makes 4-6 servings.
French Toast Bites
6 slices bread from a small loaf of lemon or poppy seed bread
2 large eggs
1/2 cup milk
1/4 tsp. vanilla
1 pinch salt
2 Tbsp. butter for frying
Cut the bread slices into bite-size pieces.
In a mixing bowl, combine the eggs, milk, vanilla and salt. Beat until well combined.
Transfer the bread pieces to a medium casserole dish. Pour the egg mixture over the bread. After 1 minute, gently turn the pieces over so the other side can absorb the custard.
Place a large frying pan or a skillet over medium heat and melt butter. Transfer the bread pieces to the pan. When lightly browned on the bottom, about 3 minutes, flip the pieces and brown the other side, about 2 minutes.If working in batches, add more butter to the pan as needed.
Serve with maple syrup or other topping as dipping sauce. Makes 4 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.