Monday, March 1, 2010
The Early Bird...
...gets Scrambled Eggs in Nests from the Culinary Arts Institute Dishes Children Love (c)'65
For Toast Cups (Nests) - Trim crusts from
4 slices bread
2 tablespoons butter or margarine
Brush both sides of each slice of bread with melted shortening. Press and shape slices into muffin pan wells or custard cups.
Set in 325degree oven about 25 minutes, or until toasted and browned. Keep warm.
For Scrambled Eggs - Beat slightly
4 eggs 1/4 cup milk 1/2 teaspoon salt
Heat the skillet until a drop of water will sizzle on the surface. Melt in hot skillet
1 tablespoon butter or margarine
Pour in egg mixture. Reduce heat and cook slowly. As the egg thickens on the bottom and sides of the pan, lift and turn with a spatula. This will allow uncooked egg to flow to bottom. [Who knew? Scrambling eggs is likened to rocket science.] Continue until all the egg is cooked but is still moist and glossy [not an adjective I usually use to describe eggs - or any food for that matter]. Keep egg mixture in large, soft masses [another description that sounds just wrong].
Heap egg into toast cups and garnish with a small parsley sprig. Or not.
And yes, this is a dish my children love. Bring on spring!