A Breakfast Sandwich with Perfectly Scrambled Eggs

Sauteed Mushroom, Carmelized Onion 
Breakfast Sandwich
Originally uploaded by L.TON

As some of you may or may not know, I have the most insatiable love for breakfast foods. The only exception would be pancakes. I abhor pancakes. One bite and I am so done.

Another fun fact about me, I used to work for a breakfast deli, both as The Coffee Girl (yeah, thats right, I walked around pouring coffee and bussing tables) and then somehow got sucked into being the occasional Kitchen Staff. There, I perfected the art of buttering toast, plating out food, and scrambling eggs (yes, all of the above really IS an art). If you've never heard of Herb's Deli and you're from Southeastern CT, you ought to try it at some point or another. Delightful breakfast food and personally, I really like the corned beef, which Herb makes in house. Tasty.

Lately, I've been loving The Sandwich. Last night, I made a tasty seared open face skirt steak sandwich, where the sauteed mushroom and caramelized onions came from. So this recipe is more about perfecting the art of making the perfect scrambled eggs for your sandwich. Anyone can put together a breakfast sandwich, but what truly makes a good breakfast sandwich is the egg you have as the protein. So I won't tell you how to put your english in the toaster (also, english muffins take a long time to toast, so to get a nice golden toast, put your toaster on high) or how to saute your mushrooms or how to make the onions, but instead focus on the eggs. If you do this right, you really don't need more then one egg per sandwich but since this wouldn't be filling enough for me, I always scramble two.

Perfectly Scrambled Eggs


ingredients
olive oil
2 eggs
1 tblspn milk

1. Prepare your pan. In a heavy, non stick pan turn the heat on high and put in enough olive oil to coat the bottom
2. In a medium bowl, crack two eggs and add the milk. beat the eggs with a fork. I mean, BEAT THE EGGS. beat the eggs until when you lift the mixture with the fork, there isn't this eggy dangling mixture from your fork
3. check your pan, is it hot enough? you can always test by putting a drop of egg on the pan and if it cooks right away, then your pan is ready. turn the heat down to medium high
4. with your Non Dominant Hand, hold your bowl with the egg mixture. In the other, the fork.
5. Pour the mixture into the middle of the pan, and as you pour, with your fork, move in a circular direction
6. the eggs should be instantly cooking and as you move in a circle, it should allow more even cooking. As the eggs cook, I like to lift folds of cooked egg and let liquid egg flow underneath.
7. Just before it seems that everything is cooked all the way, TURN OFF THE HEAT. The residual heat from the pan will cook the eggs the rest of the way.
8. You'll note that you might not have pieces of eggs but instead one huge scrambled egg. You can scramble, scramble it but I always find it easier to eat (in a sandwich) as one piece of scrambled egg.
9. If you did it right, you're volume should be pretty big, and you'll only need half of what is in your pan to fit on the english.


nom nom nom.

Cranberry Blueberry Scones

Cranberry Blueberry Scones
Originally uploaded by L.TON

Hello Long, Lost, Unlurved & Abandoned Blog!

I have returned after a little spring hiatus. The city has had much to offer me yet so little time to embrace it all! I've spent a lot of time in and around the Midwest, visiting Nan in Indy, visiting the Horses at the famous Keeneland Race Track, enjoying the company of my classmates and truly embracing what is the beautiful City of Chicago.

And once again, I am blogging when I should be studying for my pharmacology exam… Lets do a quick recap of my life though. Leaving off? I don't even recall. Spring Quarter has been the best so far, little structure, lots of labs and having to deal with courses like Stats and "Writing", what ever that means. It's been great. I'm starting to really enjoy Chicago now that it's warming up…

Everyone keeps telling me to hold out for summer, but I don't think I can! I've got bigger, better plans! If you haven't heard the buzz yet, yes, thats right, I'm moving to Colorado!!! With a plethora of biking, hiking, snowboarding, love, and happiness all around, why would I NOT want to move there? Oh, but Lisa, have you found a job yet? Of course not! Sure, I have been trying since February but to no avail. Maybe prospects will be better once I move? But then Lisa, what ever will you do? Easy! Exactly what I have been doing, studying, baking, and just keeping it real and happy and harmonious!

So on that note, whats more happy and harmonious then just starting off your morning with a tasty scone or having afternoon tea and a scone? Absolutely nothing except for a baby walrus (adorable creatures!) Rummaging through my freezer, I discovered a bag of cranberries lurking from Thanksgiving. Not even a touch of freezer burn on them, perf! Low and behold, right next to it, a forgotten bag of blueberries!! Magical, cranberry & blueberry scones!!

The only thing I did different was use vanilla keifer rather then milk or cream. Its a nice low fat alternative plus has probiotic elements (which are all killed off in the 400F oven) but since it is between yoghurt and milk, it adds a nice sweet tang to the scones. Tasty!


Cranberry & Blueberry Scones

ingredients

2c AP
.25 c granulated, white sugar
1.5 tsp b. powder
1/8 tsp salt

6 tblspn unsalted butter, chilled, cubed

1 c frozen cranberries
.25 c frozen blue berries
1 leg egg, beaten
1 tsp vanilla
.66 c vanilla kiefer (or .5c milk/cream)

instructions

1. preheat oven, 400F
2. in your mixer, with paddle attachment, mix first four ingredients
3. mix in butter until a crumbly mixture forms
4. in another bowl, beat together wet ingredients
5. add to dry mixture, mix on medium-low until just incorporated. if it is a bit too wet, add more flour. DO NOT OVER MIX
6. knead 4-5 times (dust with flour) pat out into circle that is 1.5 inches thick
7. cut into 8 wedges
8. place onto cookie sheet, bake 20-25 minutes until golden brown and toothpick comes out clean.

makes 8 wedges. Enjoy with some Earl Grey Tea and happy company