working weekend brunch

[lagilman]

Two eggs, whisked with salt, white pepper, and sweet paprika. Torn bits of days-old Italian bread (it must be stale!) dropped into the eggs to soften slightly, then the entire thing is turned into a frying pan and scrambled. Sliced bits of steak left over from dinner a few nights ago is added, and the entire mixture is cooked together. It's a total "leftovers useup" meal, very easy to make when your brain's elsewhere, and OMG it's really really good.

Of course, the fact that all I've been doing lately is "feed self with whatever's easy" is making me itch with the need to do some real, hands-on cooking. I scent a trip to the local markets soon, to see what's fresh...

I need a 'what's cookin'"-style icon. Hrm....

Comments

[burger-eater.livejournal.com]

I treated myself (and subjected my family) to "fluffy egg nests" this morning--basically a bowl-shaped mound of beaten egg whites on toast with a teaspoon each of butter and cream in the bowl along with the yolk. Then baked. (Or is that supposed to be "shirred"?)

I'm the only one who considers them a treat. My wife accepted them and my son demanded oatmeal.

But I love those leftover scrambles like the one you describe. The only problem is that my wife doesn't like meat and eggs mixed together.

[lagilman]

I like my eggs dry throughout, but that sounds yummy.

I never had steak and eggs until I stayed over a friend's house when I was a teenager, at which point my taste buds went "oh yeah, yes!" But if you don't get hooked on it, I can understand it not appealing.

[logrusboy.livejournal.com]

it must be stale!

It amazes me how many people botch that concept. For example, the entire point of a French dip (er...Freedom dip?) sandwich is to dunk the stale bread in the au jus. If you put the sandwich on fresh, squishy bread, you get mushy glop with meat in the middle. Tasty, mushy glop, true, but still entirely not the point.

[lagilman]

I blame modern mass-produced breads that seem to stay soft until they turn green. A real, fresh loaf of bread isn't a familiar thing to Americans, even with the popularity of bread machines.

Finding a bakery that makes proper Tuscan bread, without salt, is a major goal of mine. I know some people don't like the taste (or the fact that it goes stale overnight) but to me, it's the ultimate bread. And that's even before panzanella...

[vincam.livejournal.com]

I used to do that a lot, but with vegetables instead of bread. Sometimes cheese. Sautee the veggies first, then add the eggs and scramble. Easy and good for you if you're not having to limit cholesterol.

[ianrandalstrock.livejournal.com]

I need a 'what's cookin'"-style icon. Hrm....

Try my friend sciwitchsciwitch.