Thursday, January 22, 2009
Breakfast food - Eggs and Toast
Eggs and toast is just about my favorite breakfast, especially after teaching spin and doing my workout and while it sounds easy enough, I've come to find there's a lot of folks who don't eat eggs simply because they can't get them how they want them so I thought I'd share my method.
First, you simply must pre-heat the pan. Not doing so is the single most common way to make cooking more difficult by having stuff stick. A properly pre-heated pan will sear the bottom of the food and it will release from the pan. So pre-heat, or do like I do and turn on the flamage while you pop the toast in the toaster. Then add a little olive oil and crack your eggs in with care. I do one whole egg and an egg white.
Top with a little garlic salt, flaked red pepper and basil (or the herb of your choice). Then, and this is the really important part, put ~2 or ~3 tablespoons of water to the side of egg and put a lid on it. If your pan is nice and hot, it only takes about 60 secs or less.
You're almost poaching your eggs. I'll cover that later. Poaching is an excellent way to forgo the oil entirely. Grab your toast, eggs and cappuccino and you're off to a great day.
Tomorrow is French Toast Friday to be followed by Biscuits and Sausage Gravy Saturday.