Eggs Any Way

Ingredients:

• 2 teaspoons ghee
• 2 shallots, thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon water (optional)
• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon Dijon mustard
• salt and pepper

How to make:

Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.

Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese.

Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

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Ingredients:

• 4 fully cooked turkey breakfast sausage patties
• 4 eggs
• 4 tablespoons milk
• salt and pepper
• 2 teaspoons butter
• 2 slices American cheese, halved
• ketchup
• pickles

How to make:

Heat sausage according to package directions and keep warm.

Beat eggs, milk, salt and pepper in bowl until blended.

Heat butter in nonstick skillet over medium heat until hot. Pour in egg mixture. As egg begins to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.

Continue cooking – pulling, lifting, folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.

Place sausage patties on microwave safe plate. Top evenly with eggs, then with cheese. Microwave on high a few seconds to melt cheese. Top with ketchup and pickles. Serve immediately.

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I absolutely love McDonald’s egg sandwiches. mmmmmmmmmm

Here’s how to make your own. You will need:

• 1 English Muffin
• cheddar cheese slices
• 1 tablespoon butter
• 1 3-inch round, 1/4-inch thick slice honey cured ham or Canadian bacon
• 1 egg beaten with Tabasco and salt to taste
• butter for coating

To make:

Split and lightly toast the muffin. Butter the muffin slices and cover each with cheese. Return to toaster if using toaster oven, and brown to melt cheese. Or place slices under a hot broiler just long enough to melt cheese. Transfer to plate.

Melt the butter in a small skillet over low heat. Fry the ham or bacon until edges are brown on both sides. Place on one muffin half. Turn up the heat under the skillet to high. Add the beaten egg, and quickly scramble omlet-style to form a compact round shape. Turn out onto second muffin half. Close and serve.

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To make scrambled eggs with cheese, you will need:

• 2 eggs
• 2 tablespoons milk
• salt and freshly ground pepper
• 2 or 3 dashes Tobasco
• 2 teaspoons butter
• 1/4 cup grated cheddar cheese or 1 oz. cream cheese

To make:

Beat the eggs, milk, salt, pepper, and Tobasco in a bowl with a fork. Melt the butter in a small skillet over medium-high heat.

Pour in the eggs, swirl, and reduce heat to medium to cook. Be sure to flip, turn, and basically scramble until nearly done. Sprinkle in grated cheese or crumbled cream cheese, scramble once or twice to melt, and serve.

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