Ryan got a new cookbook for Christmas and found an egg recipe in it that he tried for breakfast last Sunday. It's different from a traditional breakfast, but it was fantastic!
INGREDIENTS:
6 Large eggs
1/8 Cup grated Parmesan
1/8 Cup 2% milk
1.5 Tbsp crushed saltine crackers (or whatever you have available)
1/4 tsp dried basil
1 tsp salt
1/2 tsp black pepper
Dash of Tabasco
1 Tbsp unsalted butter
1 Cup light tomato sauce
For the tomato sauce, saute 1/2 onion (sliced into strips) in butter (about 1/2 to 3/4 Tbsp) until almost clear. Add minced garlic - 1 or 2 cloves - a cook for a minute or two. Then, add 1 Cup of canned tomato sauce and about 1/2 tsp of oregano. Let it simmer lightly while you work on the eggs.
DIRECTIONS:
1. Whisk eggs lightly in a medium bowl
2. Add cheese, milk, crackers, basil, salt, pepper and Tabasco - mix well
3. Melt butter in a nonstick skillet over med heat
4. Spoon 2 tbsp of the egg mixture into the skillet, spread to about 1/4 inch thickness and cook until lightly browned on one side
5. Flip and brown on other side
6. Place the cooked egg onto a plate
7. Continue the process with the egg mixture and stack them on a small plate
8. Cut cooked eggs into 1/2 inch thick strips
9. Add the eggs to the tomato sauce and bring to a simmer
10. Toss the eggs in the sauce and let it simmer for about 2 minutes
11. Serve with a sprinkling of parsley (you can also add more grated cheese)
I loved how tasty this dish was, as well as getting some egg-variety. It was sort of like pasta, too, but without the carbs. Bonus! We'll definitely be having these again.
