Subject: Scrambled Eggs with Smoked Salmon
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 11 2000 - 02:42:45 EST
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F O O D F U N N Y
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Reader Laura Soule writes, "This is pretty punny; if that World Wide
Recipes Groan-O-Meter of yours isn't busted yet, it soon will be with
this joke."
A lady opened her refrigerator and saw a rabbit sitting on one of the
shelves. "What are you doing in there?" she asked.
The rabbit replied: "This is a Westinghouse, isn't it?"
The lady replied, "Yes."
"Well," the rabbit said, "I'm westing."
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T O D A Y ' S R E C I P E
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This week I totally break from my standard format and offer up a whole
week of breakfast recipes. I know that these will come in handy when
deciding what to feed the throng that has descended upon your home for
the holidays.
This is an elegant variation on a familiar theme. The cream gives the
eggs an added measure of richness, and the presentation is pleasing
even to groggy eyes.
Scrambled Eggs with Smoked Salmon
For each portion:
2 eggs
1 Tbs (15 ml) heavy cream
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
2 tsp (10 ml) butter
6 small mushrooms
1 slice white or whole wheat bread, toasted
3 - 4 thin slices of smoked salmon
Whisk together the eggs, cream, chives, salt, and pepper. Heat 1 tsp
(5 ml) of the butter in a small skillet over moderate heat. Add the
egg mixture and cook over low heat, stirring frequently, until set to
the degree you prefer. Meanwhile, in a separate skillet, melt the
remaining butter and saute the mushrooms over moderate heat for 3 to 4
minutes. Place the slice of toast in the center of a plate, surround
with the slices of smoked salmon, and top the toast with the scrambled
eggs. Arrange the mushrooms around the edge of the plate and serve
immediately. Serves 1.
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