For my travel wearied jet lagged husband I made cheesy scrambled eggs with a little heavy cream.
Bacon (Nieman Ranch Applewood Smoked Bacon) roasted in the oven.
Biscuits out of a can. I've tried real biscuits and they don't turn out as good as the canned version.
And a cup of tea.
- I start a pot of coffee and then line the bacon up on a rimmed baking sheet. I insert the bacon into a cold oven and turn it on to 350 F.
- Once I have finished my first cup of coffee I check the bacon to make sure I haven't burnt it and remove it from the oven (20 min give or take).
- Tilting the pan to one side I remove about 2 teaspoons to 1 tablespoon of the bacon fat and pour it into a large non-stick skillet to cook the eggs.
- Grate cheddar or whatever cheese you have on hand, as much as you want.
- Set pan over medium high heat (6 out of 10 on my stove) and allow to heat up while you prepare the eggs.
- Crack three eggs (two for the weary traveler and one for the weary traveler's son) into a bowl and add a splash (I don't measure but if I did I would guess I add 3 tablespoons or so) of heavy cream.
- Whisk vigorously until combined.
- Place bacon back in the oven to re-warm.
- Pour eggs into hot pan, sprinkle with cheese and push around with a spatula until large soft curds form. Eggs cook really quickly. So long as you let your pan heat for a good long time it won't take much more than a minute.
- Scoop eggs onto a plate as soon as they are just set add bacon, toast (or biscuits) and enjoy!
Disclaimer: I don't eat eggs in their natural eggy state so I have never tasted this egg recipe. Cakes and cookies yes, quiche and omelet no. The first time I made eggs for my husband, I cooked the life out of them. He couldn't even pretend to like them they were so overcooked. After almost 11 years of marriage, I think i've figured out this egg cooking thing. According to my husband this recipe is delicious.