Sunday, August 10, 2003

Downright ugly eggs

I believe I have found a nearly perfect easy egg recipe for breakfast, developed in the kitchens of Yahmdallah. The only effort is in chopping the veggies, and if you're going to have these more than once a week, you can chop up your ingredients in one go, and store them for later deployment.

You need:

- Butter or canola or olive oil (though if you use the oil, throw in a speck of butter or margarine for taste)
- Eggs (1, or 2 if they're small)
- Green Pepper (1/4 of a full pepper)
- Onion (two to three slices)
- Tomato (optional - 1/2 a small Italian tomato, or 1/4 of a garden tomato)
- Shredded Cheese (optional - 1 to 2 tablespoons approx. - and any kind will do; if you like the cheese, you'll like it in these eggs)
- Ham (optional - 2 to 4 tablespoons)
- Course ground pepper (to taste)
- Salt (to taste)

Chop up your veggies and the ham (it tastes wonderful either with or without ham, btw) to pieces about the size of the thumbnail on your little finger.

Heat the butter/oil on medium, and as it melts throw in the veggies (but not the ham). Cook turning and stirring frequently until the onions are translucent and at least half the veggies are slightly browned/blackened.

Throw in the ham and stir/mix/cook until the ham is heated.

Crack the egg(s) directly on top of the veggies and ham, and then stir the eggs and stuff together.

Sprinkle on the cheese and the pepper.

Cook until the eggs are the consistency you like, stirring and flipping a couple three times.

Scrape'em onto a plate, salt to taste, and inform everybody who turned them down in the first place that no they can't have any now.

You'll see why they're called downright ugly eggs, and a photo of them would surely end up in Lilek's gallery of regrettable food. But, damn they're yummy, eh?

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