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09/30/2014
~ My Five-Minute Breakfast-on-the-Go Egg-Pocket ~
Drive through, order, pick it up at the window, pay, and, "hi-ho, hi-ho it's off to work you go". If you are one of "those people" (you know who you are), trying to save time in the AM by making a stop at the local drive-through, and worse, eating in the car on your way to work -- cut it out. Enjoy an extra half hour of sleep or an extra-long shower, or, watch your favorite morning show or listen to your favorite tunes and read the newspaper or leaf through a magazine instead.
Listen to the coffee drip and eat in your own kitchen:
Hating to make breakfast is no excuse. No one hates mornings more than me, so, I know how uninspiring it can be to hit the ground first thing in the morning with a whisk in your hand. That being said, no one enjoys a hot, tasty breakfast more than me. This lifelong dilemma is what has made me the self-appointed queen of quick, no muss, no fuss, really-good breakfast food.
Welcome to McMel's Early Morning Kitchen:
(I'm always in a bad mood but the food is good & the coffee is free!)
This recipe is so easy that once you make it once, you won't need a recipe. This is the one I send my husband carrying in-hand out the door with a to-go cup of coffee when he's leaving for a business trip at 4:30AM. This is the one I made and served to my three boys, one-at-a-time, as they took turns in the shower, dressed, and straggled down the stairs before school -- even 'Johnny-come-lately' could eat one while walking to the school bus stop. Making them to order ("with or without", meaning cheese) on my little camp stove for early morning Penn State tailgates at Beaver Stadium was hugely popular -- they go great with a Bloody Mary.
I love easy & "snap, crackle and pop" ain't got nothin' on me:
1 teaspoon salted butter
2 extra-large eggs
2-3 tablespoons water
a literal pinch of sea salt
2 very-thin slices lean, deli-syle ham, your favorite kind
2 tablespoons finely-grated (not sliced) cheddar or Swiss cheese
1 English muffin, split and toasted
~ Step 1. Place the eggs in a 1-cup measuring container plus add enough water to total 1/2 cup of liquid, about 2-3 tablespoons. Add a pinch of sea salt -- do not not measure. More than a pinch is too much salt.
~ Step 2. In a 10" nonstick skillet, melt the butter over medium heat. In a gentle, steady stream, add the eggs to the skillet. Do nothing for 10-15 seconds, until the eggs just start to set up on the bottom:
~ Step 3. In a series of "skillet on and off an on the heat" moves, lift the skillet up and off the heat, swirl the pan to distribute the egg mixture up and around the sides of the pan and return the skillet to the heat. Repeat this 4-6 more times, until the remaining liquid doesn't want to move around in the pan.
~ Step 4. Without swirling, spend about 15-20 more seconds lifting the pan on and off the heat until the remaining eggs START to look dry on the surface and steam bubbles are building up underneath.
Note: All of this "on and off lifting" keeps the eggs from overcooking and browning. Browning = Dry.
~ Step 5. The rest (filling and folding the eggs) goes super-fast so split and pop that English muffin into the toaster now and proceed:
~ Step 6. Place two slices of deli-style ham on top of the eggs, leaving a 1 1/2" border around the perimeter of the pan.
If you like cheese on your breakfast sandwiches (Joe does, I do not) now is the time to add:
2 tablespoons of grated, not sliced, cheddar or Swiss. Sprinkle it in a 4" circle over the ham.
Note: Wouldn't it just be easier to slap a slice of cheese on top of the ham? Well, yes it would, but, when it comes time to fold the eggs, you would find that a square of not-yet completely melted cheese causes the fragile eggs to crack around the corners, and, the most beautiful part about this sandwich is how the fillings stay totally encased in the eggs until it is time to eat.
~Step 7. To fold, using a large spatula, fold the side closest to you up and into the center. Fold the left side into the center, followed by the right side into the center. Fold the last remaining side, the one farthest away from you, to the center to form a perfect square w/filling(s) encased.
~ Step 8. Flip the egg pocket over. Place the bottom of the hot English muffin on a piece of foil, place the egg pocket on top, followed by the hot muffin top. Seal foil around the sandwich, to allow bread to steam a bit, about 1-minute. Use this time wisely: wash and dry the skillet!
Ok -- Open the Foil -- Take a look, take a second look too:
Still thinking about wasting time at the drive-through?
My Five-Minute Breakfast-on-the-Go Egg Pocket: Recipe yields instructions to make 1 sandwich at a time.
Cook's Note: If you are an egg lover and it is not a breakfast sandwich you are craving, ~ My E-Z Creamy-Dreamy Folded French Omelette ~ is most likely what you are in the market for. You can find my recipe, and a lot of information about omelettes in general, by clicking in Categories 9, 15, 20 & 21. It's egg-cellent!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 20140
Comments
ChuckY you made me chuckle. Of course the ol' edge-lift-and-dribble-under technique will work. ScanPans -- gotta get me one or three of those. Great to hear from you!
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ChuckY you made me chuckle. Of course the ol' edge-lift-and-dribble-under technique will work. ScanPans -- gotta get me one or three of those. Great to hear from you!
Posted by: Kitchen Encounters | 10/01/2014 at 12:57 PM
My ScanPans conduct heat so well that I may not be able to off and on... Ya think my old edge lift and dribble under technigue might still work?
Posted by: ChuckY | 10/01/2014 at 12:28 PM