Scrambled Eggs with toast
Ingredients:
2 eggs per person
2 TBSP milk per person
1 dash of pepper per person
1 slice of bread per person
Directions:
Crack eggs into a large bowl.
Whisk eggs vigorously until just frothy and evenly colored.
Add milk and pepper to eggs and blend completely.
Preheat electric skillet to 300°. When hot enough for water to sizzle, coat with butter or olive oil on bottom and edges.
Toast the bread until it is crispy and has changed color to a darker brown.
Butter the bread, and then slice into two triangles and place both triangles on each plate.
Pour the beaten eggs into the hot skillet.
As mixture begins to set at sides and bottom, gently lift cooked portions with a heat-resistant rubber scraper so that the uncooked portion can flow to the bottom.
Continue to gently move the eggs until no liquid remains but the eggs are still moist.
Turn off the skillet and unplug it from the wall.Serve equal portions onto the center of each plate.
Ingredients:
2 eggs per person
2 TBSP milk per person
1 dash of pepper per person
1 slice of bread per person
Directions:
Crack eggs into a large bowl.
Whisk eggs vigorously until just frothy and evenly colored.
Add milk and pepper to eggs and blend completely.
Preheat electric skillet to 300°. When hot enough for water to sizzle, coat with butter or olive oil on bottom and edges.
Toast the bread until it is crispy and has changed color to a darker brown.
Butter the bread, and then slice into two triangles and place both triangles on each plate.
Pour the beaten eggs into the hot skillet.
As mixture begins to set at sides and bottom, gently lift cooked portions with a heat-resistant rubber scraper so that the uncooked portion can flow to the bottom.
Continue to gently move the eggs until no liquid remains but the eggs are still moist.
Turn off the skillet and unplug it from the wall.Serve equal portions onto the center of each plate.