Sunday Morning Eggs

A quick recipe

Since Naomi has been born and Andrea's mom has gone home, I've been in the habit of getting up first thing to make coffee and breakfast. This morning, I decided to improvise a bit, and it came out tasty, so I thought I'd share what I did.

(Everything here is very approximate, but generally scaled for 4 large eggs.)

  1. In an appropriately-sized non-stick skillet, carmelize diced onions in 1/2 tbsp. butter and 1/2 tbsp. olive oil. (Use about enough onions to cover the bottom of the skillet.)
  2. Add 1 sausage, diced, and heat on medium-low for 3-4 minutes. (We used TJ's Garlic Herb Chicken Sausage.)
  3. Add 1 ripe medium tomato, diced, and season with several grindings of black pepper and about 1/2 tsp. of dried oregano. Heat for 1-2 minutes.
  4. Empty the contents of the skillet into a bowl and set aside.
  5. In the same skillet, scramble 4 eggs with a generous splash of whole milk (for fluffiness).
  6. When the eggs are done, mix the contents of the bowl back into the skillet, cover with sharp cheddar cheese, and add pepper and salt to taste.
  7. Eat...preferably with a cup of freshly-pressed Peets coffee :)

In the end, we both thought the scramble came out good, although Andrea wanted more salt than I put in, and I thought it might be even better with a more-savory sausage and mushrooms.

Breakfast this morning was great, but Trinity folks, we miss you all and are looking forward to being back at church soon! Hopefully, we'll all return next Sunday...I'll be back to lead music, at least.

Bret, Sunday 02 August 2009 at 4:22 pm two comments
Flo, (Email ) (URL) - 02-08-’09 20:36

I know we are supposed to be the ones bringing YOU the meal, but if I come see the baby, do I get some of those eggs!!?!? They look DELISH. ;)

Grandma Sue, (Email ) - 03-08-’09 14:59

Looks right out of a cookbook! Great job!

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