|BREAKFAST EGG RECIPES|
Luke's Egg-cellent Toast
1 piece of bread, toasted
Cut a 3-inch circle in the bread. Heat frypan on burner over medium heat. Add oil or butter, then add bread. Let bread cook for 1 minute. Then crack the egg over the bread so the egg yolk fills the circle. Add a little salt, then turn over. Let egg cook for about 2 minutes. Remove from pan. Serve for breakfast or for a yummy snack. Place a dab of strawberry jam on top.
Noodle Doodle Omelette
1 packet instant noodles (plain or chicken flavored)
Cook noodles as per the package instructions. For chicken flavored noodles, add the flavoring.
Crack eggs in a mixing bowl then beat the eggs. Add chicken and cilantro to bowl and mix. Do not add salt to this recipe. Add cooked and drained noodles. Mix well.
Heat a stainless steel frying pan, then add a little oil to coat the pan. Pour the mixture into the fry pan and cook for about 4-5 minutes.
Next remove the frying pan and sprinkle the omelette with shredded cheese. Place pan under the grill for about 2-3 minutes until golden brown and slightly crispy on top.
Sprinkle some fresh cilantro on top of the omelette and a dollop of sour cream in the middle.
4-5 large baking potatoes
Cut potatoes into small chunks and boil in water until soft enough to pierce with fork. Drain.
Brown sausage in a large skillet with diced green bell peppers until sausage is completely browned. Add potatoes to skillet and cook until potatoes are starting to brown a little.
Break eggs into large bowl and whisk. Pour into skillet with sausage and potatoes. Stir until eggs are no longer wet (like scrambled eggs).
Serve piping hot. Can be wrapped in tortillas with salsa.
Serves 5-6 hungry campers.
Scrambled Eggs and Potatoes
Wash potatoes and then carefully peel them. Next rinse the potatoes. Cut into 2 inch long strips (like French fries).
Then heat oil in fry pan and fry potatoes until golden brown. Crack eggs in a bowl (make sure there is no egg shell). Scramble eggs and pour into fry pan. Use a spatula to continue scrambling eggs in fry pan mixing them in with the potatoes until well cooked.
Add a dash or two of salt and pepper at the end. Serve while hot on a large plate or platter. Add some ketchup if you like. This is so easy to make and tastes delicious.
Combine eggs, milk, salt and pepper in a large bowl. Beat with a fork but don't make it frothy. Heat oil on medium heat in a flared omelet pan.
To test the heat, pour a drop of egg mixture to make sure it sizzles. Lift the skillet and tilt around to coat the skillet. Pour egg mixture and cook until edges are golden brown. Use spatula to separate omelet into quarters and turn one quarter at a time. Cook on other side until golden.
Drop a spoonful of yogurt and some fruit strawberries, blueberries, peaches, or any fruit you like) in the center of each omelet quarter. Sprinkle with brown sugar.
Beat eggs and stir in milk. Add salt and pepper, potato, bell pepper, and ham cubes. Pour into a skillet and cook over medium heat until eggs start to set. Then add egg mixture and cook until the egg cooks on the bottom. Use a spatula to lift the eggs and let the uncooked mixture pour underneath and cook for a few minutes longer until eggs are fully cooked.
Cover with shredded cheese. Serve with ketchup or Louisiana hot sauce.
Cottage Scrambled Eggs
4 eggs, beaten
Beat eggs together in a small bowl. Add milk, salt and pepper, and cottage cheese and stir. Pour oil in a large skillet, then add the egg mixture. Let cook for a few minutes, then use a spatula to lift and stir constantly until well cooked. Make sure you don't burn the cottage cheese.\
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