Yes, oh yes. I know. You just shat yourself. "WHAT?" You are yelling right now, perhaps loudly in your head so as not to get busted for reading a blog at work. "I knew that bitch was crazy, but seriously, that bitch is crazy."
Yes, yes it is true. I do not like breakfast foods. I know. It is a shock. You don't believe me. But you are just going to have to accept this, deal with it, and move on.
It's not that I find eating first thing in the morning off-putting, because I don't. In fact, there have been times when I have woken up to an already-growling stomach (I've got to keep the junk in my trunk somehow). It's just that I don't generally like the foods our society suggests we eat at breakfast. Once we had this lovely Asian buffet in Hawaii where I got to have miso soup and salad at breakfast. Now THAT was a delight.
And yes, I know, I just got even crazier and more unbelievable to you. As you can tell, I have experienced this reaction to my heretical breakfast feelings before. But I can't help it. Most eggs make me feel gross*, and all the pancake-y waffle-y stuff that I suspect most people think of as a guilty treat just makes my blood sugar recoil in horror. Sort of like how I feel about cookies (oh yes, this is another thing: I don't care about cookies. Have you fainted yet?). They taste fine, but they aren't something I pine for, and afterwards my body is going, 'Hello! Protein? Hello?!' and I feel that crappy carb sugar bounceback thing I get after I drink a sugary-tea on an empty stomach. Sure, I can't argue with bacon. I mean, bacon - yum - but I can't eat enough of it to counteract the other main breakfast staples, so no matter what I wind up ravenously hungry about an hour after I've gummed down whatever I was supposed to be enjoying.
So, as you can imagine, the prospect of eating all variations of breakfast food for dinner for the next week or two is not exactly setting me on fire. I decided to get an early start of it and take advantage of the fact that it was the weekend and get some of these recipes out of the way at actual breakfast time. That way at least I would get to have normal human meals later in the day.
The first recipe in the brunch section is the Jamieson Egg Scramble, a recipe for specialty scrambled eggs submitted by my sister-in-law. The only scrambled eggs on this earth I have ever liked are my mother's, and this undoubtedly because they are like just opening your mouth and eating a solid stick of butter. Which means that now I was facing the prospect of having to shit all over it here and then have her hate me. Awesome.
On face value, Jamieson Scrambled Eggs (so dubbed because my brother-in-law, Sean Jamieson either concocted or perfected this recipe for Wyn) looked pretty normal. By that I mean, there is actually no butter in the recipe at all, just onions and spinach and cheese and other omelette-y things that mean I am not going to like it. I am utterly relieved to report that I was wrong. Somehow, and I'm not sure how, the conflation of ingredients actually turned out well. Maybe this is because Josh was poking around in the kitchen, and he knows I like my scrambled eggs pretty underdone, so he got them out of the pan early. Perhaps this is because I altered the suggestion for Swiss cheese to mozzarella because I don't like Swiss. Perhaps Josh snuck in 2 sticks of butter when I wasn't looking to rig the results.
I don't know, and frankly I don't care. I am just thrilled to say that Jamieson Scrambled Eggs get a positive review. They might not replace my mother's eggs in my heart for the best morning eggs, but I ate them, and that is nearly a miracle unto itself--plus it pretty much guarantees everyone else will think they are luxurious and decadent and delicious.
Oh, thank God2 tsp extra virgin olive oil (in my case, pepper flavored)
1/4 cup chopped white onion (or more to taste)**
1/4 cup chopped spinach (frozen or fresh) - again use more if you want to (I don't)
4-5 eggs
pinch of Lowry's Seasoning Salt
1/8 tsp pepper (or more to taste)
1/2 tsp minced onion (or decide that onion powder will also do, which it turns out, it does)
a few thin slices of Swiss cheese (or any other cheese that you actually like, like, say Mozzarella)
1. Pour extra virgin olive oil into skillet. Decide that since the recipe says 'skillet', you have carte blanche to break out the cast iron one you never use.
2. Pre-heat skillet on medium heat for a few minutes while you chop the onions and spinach. Fail to get them done at the same time in a timely enough fashion. Have Josh notice oil is heating up on the skillet and the spinach is starting to stick to it, and offer to help do the onions.
3. Saute onions and spinach. Add more oil since spinach has started melting to the skillet (see #2).
4. While onions and spinach saute, crack the eggs into a bowl.
5. Add spices to eggs.
6. Whisk eggs and spices well.
7. Pour egg mixture into skillet over top of sauteed onions and spinach.
8. Let cook for a minute or so, then scramble the mixture by stirring/chopping it with a spatula while it cooks. Have Josh decide he will take over this part.
9. Before the eggs appear completely 'dry', place the cheese on top of the scramble. Cover your skillet (with a woefully too-small lid as there is no lid for your cast iron skillet) and reduce heat to low.
10. Allow to sit for a minute or two until cheese is melted.
11. Serve with toast and coffee or juice. Heave huge sigh of relief that it is good.
*exceptions: hard boiled on, say, a salad; deviled (delishhhhus oh delishus); and egg salad sandwiches.
**onion method employed: Josh. Works every time.
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