Scrambled eggs was actually my fondest "American Breakfast" memory -- the good ole fashioned scramble never fails to please! Now the secret to light fluffy eggs is slowly cooking them over medium heat while keeping a watchful eye. By moving the spatula often it keeps the eggs from browning, hence the term "scramble". As the egg cooks it will begin to clump together to form soft curds. When there is no more runny egg mixture remaining, immediately remove from the pan as it will continue cooking and serve immediately.
One of my favorite places to eat in Houston is Baby Barnaby's? It's a great spot for brunch and has a funky laid-back vibe? I always order their Green Eggs -- packed with Jack cheese, spinach and artichoke hearts. It's one of those breakfasts that makes you feel like you could tackle the world head-on that day. So feel like a champion this morning with a punch of protein and a zap of calcium and don't forget your vitamin C by having a freshly squeezed glass of orange juice. A quick recipe that requires no chopping, no measuring, just a little mixing and cooking and you are done!
GREEN EGGS RECIPE
Inspired by Baby Barnaby's
- - 4 eggs
- - 2 tb milk
- - 2 tsp butter
- - 1/4c artichoke heart
- - 1/4c jack cheese
- - 1/2c spinach
- - kosher salt & pepper to taste
In a medium bowl beat 4 eggs with 2 tablespoons of milk, season with a pinch of salt and pepper. Melt 2 teaspoons of butter in a skillet over medium heat. Once butter begins to bubble, add the egg mixture into the pan.
With a spatula move the eggs around the pan, pushing the more cooked eggs towards the center while allowing the liquid to run towards the edge of the pan. Once the eggs begin to form soft curds, about a minute -- stir in the jack cheese spinach and artichokes. Continue to cook eggs by moving the mixture around with a heat-safe spatula til the eggs are set and spinach has softened, about 2-3 minutes. Serve hot with a side of toast and fresh fruit.