The eggs came out fluffy and fabulous thanks to very slow cooking over a very low flame. The parsley, Vermont cheddar, and creme freche added at the end, also really woke up the flavor of the egg. There is a bit of leftover tomato and onion so I'll hold it to serve over bean sprouts for a main course tomorrow. (low calorie and fabulous) I was really shocked that a can of organic tomatoes, fried onions, and the right spices really made the perfect spaghetti sauce. I cheated a bit and used an already prepared Texas Toast with cheese bread that I just had to pull out of the freezer and pop into the toaster oven but still it allowed me to plate everything and get still hot it to my hubby for a lovely Father's Day breakfast!
Reflections: I think that next time, I will go a bit simpler with just the fried onions and some cooked whole cherry tomatoes.
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