Recipe and photo of this most satisfying dish by Norma W. Beaird
This is a recipe for folks who like some good eatin'!
"The Bird Watcher's Power Breakfast......... or Brunch"
Ingredients and Items Needed:
A non-stick frying pan or a Lodge cast iron skillet with a good patina on it. (Love me some Lodge cast iron skillets, made right here in the U.S.)
Two wooden spatulas
A bowl big enough for dipping a slice of bread into the egg mixture
Extra Virgin Olive Oil (Some good quality oil with a high smoke point)
4 slices of wheat bread (You can use one or two pieces of bread per person, depending on how hungry you are at the moment.)
4 eggs
1 tablespoon of mayonnaise
1 tablespoon of sour cream
Salt & pepper (to your liking......)
A cup of shredded cheese (can be any type of cheese, can be more or less, but the Mexican or Taco shredded cheese is simply fabulous)
Now, for some recipe action:
First of all, heat up some Extra Virgin Olive Oil in the frying pan (just enough to swirl around and cover the bottom of the pan.......... as though you're a real chef on the Food Network)
Note: Don't go past medium to medium-high heat because it may set off the smoke alarm!
Take a whisk or a fork and mix together the eggs, salt & pepper, mayo, sour cream and shredded cheese in a bowl that is big enough for dipping the bread. Be sure the ingredients are completely mixed together. Don't leave clumps of mayo and sour cream in the mixture. Mix it up, folks!
Now, here comes the fun part.......take a piece of wheat bread and dip it in the mixture. Oh yes, you are getting excited now! Be sure that both sides of the bread are completely covered in the mixture!! This may take some intense concentration, so have a cup of Eight O'Clock coffee next to the stove.
Note: The reason that I suggest wheat bread is because it holds up better in the mixture. Soft white bread can be substituted, but it has a tendency to fall apart. (Now that's some good advice right there......)
After the Extra Virgin Olive Oil has heated up, place the dipped bread into the pan. We use the two wooden spatulas to flip the bread. It works wonderfully (plus, you feel as though you have your own cooking show). Let the egg mixture cook on the bread for about a minute, flip it over using both spatulas and cook it on the other side. ("Hey Paula Deen, need a new guest for your program?")
Now, according to how "done" you want your eggs, you may want to cook the bread on each side until you see a brown crust. This may take a few minutes. The cheese helps to form a beautiful crunch! The key to success is to cook it slow on both sides. (Young ladies, you can really impress the men folks with this recipe!)
You can garnish this lovely dish with tomatoes or avocado; and, if you're in a really Southern mood, some bacon or grits. You can also add hot sauce or picante sauce & more sour cream. Folks, this dish gives new meaning to comfort food.
**This dish will serve 2 people based upon 2 slices of bread per person.
Whew! That's some good eatin'! I didn't say that it would lower your cholesterol, but I will say that you'll be full, happy & satisfied……and you'll have plenty of energy for hours to do some intense birding!!
"Don't look at me Pistol, I didn't eat all of the peanuts!"
Copyright 2013, Norma W. Beaird. All rights reserved.
