Sayonara Stove!…Scrambled Eggs with Cheese and Scallions
Wow, it’s been so long since I’ve posted I almost forgot I had a blog. I think the chaos got the best of me. That happens every now and then. I sort of go into a little funk and disappear, resorting to things that can be boiled or nuked for sustenance. But then I wake up and realize that 1) that’s not very healthy 2) my kids don’t like it and 3) I do have a food blog that at least
three four people are relying on for their recipes. So it’s time to step it up! How horrible would I feel if those three four people were sitting there waiting for dinner and I didn’t deliver? Sorry about that. Just know that it may happen again. Long as we’re honest with each other, right?
So this week we’ll be saying goodbye to something that clearly needs to find another home:
Our circa 1968 Jenn-Air cooktop. Call it vintage, call it retro. Call it whatever you want. Just don’t call it mine. The thing should have been scrapped years ago. Man, how long does a person have to wait for a pot of boiled water? And who’s to say what’ll emerge from that downspout when it’s pulled out. I may have to leave the room for that part.
For now, I’ll give credit where credit is due. As you have provided us with heat for our stovetop dishes, tonight’s meal is for you. And what better to cook on a slow-as-hell cooktop for its final performance than scrambled eggs with scallions, peppers and cheese? Oh how we love them. Slap a few hash browns on one burner and cook these puppies up on the other and I say you’ve got one hellava meal! Just don’t try to put anything on the other two burners cuz it just won’t fit!
So, good luck to you Jenny but mostly, good riddance. I hope you meet some nice hubcaps to play with in the junkyard.
Scrambled Eggs with Scallions
- 4-5 eggs (serves 4)
- splash of milk
- chopped red pepper
- chopped scallions
- sliced white American cheese or shredded mozzarella
- smidge of butter
- Heat your pan with a little butter (read: not Paula Deen style) and keep it low.
- Beat your eggs with a little milk, S&P.
- Saute the scallions and red pepper for a few minutes before adding the eggs.
- Add the eggs and scramble, trying not to get impatient because your pan is on LOW!
- They’ll cook up nice and fluffy, just like they do at those hotel buffets!
- Enjoy with hash browns and whole wheat toast.