Monday, May 10, 2010
Eggstra Special Breakfast
One of my favorite ways to eat eggs as a child was when my mom added egg noodles to the scrambled eggs. I'm not sure why but it was certainly always a treat! I got to see my mom the other week when Chris and I visited Pittsburgh and somehow this dish came up in conversation. So, of course, I went to the store this week and bought some egg noodles. And yes, it was as good as I remembered. Even better, Chris enjoyed this too!
Thanks, Mom, for passing along such a wonderful recipe and thanks for being such a great Mom! I owe my love of cooking to you.
I have a lot of fun food finds from Pittsburgh that I'll share over the coming weeks. Stay tuned.
Scrambled Eggs with Noodles
(Courtesy of Jean Walmsley, adapted by Kelly Oliver)
Serves: 2 hungry people
1 T. butter
1/4 cup diced onions
1/4 cup milk (I used skim.)
Garlic salt, to taste (I used roughly 1/4 t.)
Fresh ground pepper, to taste
Dried parsley (I used roughly 1/2 t.)
1/4 cup shredded cheese like cheddar, monterey jack, etc.
1/4 to 1/2 cup egg noodles, cooked according to package directions
Heat frying pan to medium-low. Melt the butter, and then add the onions, stirring occasionally and cooking about 5-7 minutes or until softened and translucent. Meanwhile, whisk the eggs in a bowl. Add and stir in the milk, garlic salt, pepper, parsley and cheese. Add egg mixture to the pan and stir regularly, making sure to scrape the bottom of the pan. Carefully stir in noodles when the eggs are about halfway cooked. Finish scrambling the eggs until done. Serve and enjoy!
Note: You can always make scrambled eggs your way and just add the egg noodles. The recipe above is completely adaptable.