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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 at 250º, 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
egg mixture has set, 5 to 7 minutes. Quickly remove to warmed platter. Serve at once.
FRIED EGGS
Preheat skillet, uncovered, at 250º. 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 in skillet. Cook slowly to desired doneness or turn eggs 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 doness, 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 225º. Bake 15 to
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 10½-ounce can condensed cream of chicken soup
⅔ cup milk
6 eggs
1. Preheat skillet, uncovered, at 350º. Toast muffins on skillet surface, with cut side facing down, about 5 minutes.
2. Reduce heat to 225º. Add butter or margarine and melt. Sauté onions, about 2 minutes. Stir in soup and milk. 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 225º for 10 minutes. Do not prick.
Turn heat up to 300º and pan-fry until brown, 15 to 20 minutes.
Patties: Place patties in cold skillet and fry at 300º for 10 minutes per side or until brown.
BACON
Place slices in cold skillet. Heat at 300º. 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 325º, 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