November 8, 2010
Posted in What's Cookin'
Ahh, eggs. I love eggs. Almost obsessively. Some days I'll be wanting eggs so much that I have them for breakfast and lunch both. Fried, scrambled, omelet, on a sandwich, in a salad. Eggs are awesome.
I also love baking season. It means 5 dozen eggs for $3.98 at Foodsco! When they're that cheap I'll buy a few big packs, since eggs generally last about 5 weeks once you bring them home. Then I don't have to worry about running out before next store trip.
Today's breakfast item was created in an effort to a) use up the french bread, and b) give the kids something new to try. They've gotten bored of just plain old scrambled eggs, so I try to mix it up with omelets or sandwiches or maybe go for oatmeal instead. But either way I try to keep breakfast hot and filling so they don't crash mid-morning. I've noticed that my kids suffer hugely from what Pioneer Woman calls Low-Blood-Sugar-Cranky-Butt DisOrder (LBSCBDO). Breakfast is usually a big effort in avoiding this horrible problem.
And now, on to the food!
Egg Pile - makes 2
3 eggs, beaten
Splash of milk
2 slices french bread, about an inch thick
Salt and pepper
1 slice cheese of your choice
Turn broiler on high and let heat up. Mix together eggs and milk and scramble over med-low heat until cooked, adding salt and pepper to taste. Meanwhile, butter each piece of bread and broil for about a minute, until the butter is melted and edges start to brown. Remove from oven and top with a mound of scrambled eggs and half a slice of cheese. Place under broiler again until cheese starts to bubble and just barely browns.
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