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Breakfast Brighteners
SCRAMBLED EGGS
Break eggs into a bowl with 1-tablespoon water, milk or cream for each egg; add salt and pepper. Blend thoroughly. Preheat skillet to 250°
uncovered. Melt butter or margarine (1 tablespoon for 2 eggs). Pour in egg mixture. As eggs begin to set, gently lift cooked portion with
spatula to allow uncooked portion to flow underneath. Continue cooking until all of the egg mixture has set, 5 to 7 minutes. Quickly remove
to warmed platter. Serve at once.
FRIED EGGS
Preheat skillet, uncovered, at 250°. Melt a small amount of butter, margarine or bacon fat (about 1 teaspoon per egg) in skillet. Break eggs,
one at a time, into small cup. Slip eggs into skillet. Cook slowly to desired doneness or turn egg over quickly when whites are set and then
cook to desired doneness. Sprinkle with salt and pepper.
POACHED FRIED EGGS
Fry eggs as directed in previous recipe, but use enough fat to coat skillet. Immediately add ½ teaspoon water or milk for each egg. Cover.
Cook to desired doneness, 5 to 7 minutes.
EGGS BAKED IN BEEF HASH
Spread one 1-pound 9¼- ounce can corned beef or roast hash (or homemade variety) in lightly greased skillet. Using bottom of custard cup
make 6 deep wells in hash. Dot with butter or margarine. Break an egg into each well. Season with salt and pepper, cover each egg with 1
tablespoon milk or cream. Cover, and turn temperature control to 225°. Bake 15-20 minutes or until set. Serve from skillet, keeping hot at
WARM. Makes 6 servings
BRUNCH EGGS’N MUFFINS
3 English muffins, split
1 tablespoon butter or margarine
2 tablespoons minced onion
1 10 ½ -ounce can condensed cream of chicken soup
⅔ cup milk
6 eggs
1. Preheat skillet, uncovered, at 350°. Toast muffins on skillet surface, with cut side facing down, about 5 minutes.
2. Reduce heat to 225°. Add butter or margarine and melt. Sauté onions, about 2 minutes. Stir in soup mix. Heat to boiling.
3. Crack eggs into soup mixture. Cover and cook until eggs are done, about 5 minutes. Place 1 egg on each muffin half and spoon sauce
over top. Garnish with paprika and parsley flakes, if desired. Makes 6 servings
SAUSAGE
Links: Place links in cold skillet and add small amount of water. Cover, and simmer at 225° for 10 minutes. Do not prick. Turn heat up to
300° and pan fry until brown, 15 to 20 minutes.
Patties: Place patties in cold skillet and fry at 300° for 10 minutes per side or until brown.
BACON
Place slices in cold skillet. Heat at 300°. Fry first side about 7 to 8 minutes. Turn slices and fry 4 to 5 minutes longer or until bacon is crisp.
Drain on absorbent paper.
HAM
Slice ham ¼ to ½ inch thick. Trim off some fat to rub on skillet. Preheat at 325°, uncovered. Cook ham slowly until brown on one side, 6 to
8 minutes. Turn and brown second side.
PANCAKES
2 cups sifted flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¾ cups milk
2 eggs, slightly beaten
2 tablespoons oil or melted shortening
1. Sift flour with sugar, baking powder and salt. In mixing bowl, combine milk, eggs and oil. Add dry ingredients. Blend thoroughly, but
only until lumps disappear.