Basic Skills, Bread, Breakfast, How To Brenda Drake + Chelsea Kasen Basic Skills, Bread, Breakfast, How To Brenda Drake + Chelsea Kasen

HOW TO: Egg Sandwich

A perfect solution to breakfast on the run

Scrambled egg on wheat toast was my mothers solution to breakfast on the run. Particularly for her daughter who was perpetually rushing to catch the bus to head to school! There’s no record of the number of sandwiches consumed, but it’s gotta be in the hundreds.

HOW TO: Egg Sandwich

  • Preheat cast iron skillet over medium heat.

  • Preheat a second skillet over medium heat.

To a small mixing bowl, add:

2 eggs

Using a fork, whisk until the eggs are beaten. Set aside.

To the first skillet, add:

2 slices bread, buttered side down

Cook until toasted, flip and add:

1 slice cheese (optional)

Allow bread to toast on the second side while preparing the eggs.

To the second preheated skillet, add:

1 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs. Flip egg patty. Continue cooking until eggs reach the desired doneness.

Load the cooked eggs on the toast and cover with the second slice. Serve immediately.

Brenda’s tips:

  • Serving size: 1 sandwich

  • Add meats or veggies to dress up this great breakfast sandwich

Window to B’s kitchen . . .

Read More
Basic Skills, Bread, Breakfast Brenda Drake + Chelsea Kasen Basic Skills, Bread, Breakfast Brenda Drake + Chelsea Kasen

Baby Dutch Baby

Lightly eggy with beautifully crisp edges, this is the perfect breakfast

Dutch Baby’s . . . German Pancakes . . . Yorkshire Pudding . . . this dish goes by quite a few names and is very similar to Popovers. This recipe is scaled way down and makes only a 6” Dutch Baby. Lightly eggy with beautifully crisp edges, this is the perfect addition to a brunch or a simple breakfast for two, Enjoy!

Baby Dutch Baby

  • Place a 6” cast iron skillet in the oven and preheat oven to 400F.

To a small bowl, add:

1 egg

1/4 cup flour

1 tsp sugar

1/8 tsp salt

Whisk together. Thin out with:

1/4 cup milk

1/2 tsp vanilla

Whisk batter until super smooth.

Remove hot skillet from oven, add:

1 Tbsp butter

Return to oven for 1 minute. Remove from oven, swirl butter in pan and pour in:

Prepared batter

Return skillet to oven. Bake at 400F for 20-25 minutes. Serve immediately.

Brenda’s tips:

  • Serving size: 1 to 4 servings

  • Use an 8” skillet and double the recipe.

  • Blender instructions: simply add all ingredients to a blender and blend until smooth.

  • Rest the batter anywhere from 30 minutes to 12 hours for improved poof.

Window to B’s kitchen . . .

Read More