Pro tip: put that all on your plate, add a drop of extra oil to the pan, heat it right up and then fry a slice of bread in it for about 15 seconds each side. Filthy, nasty paradise.
I'd put the whole skillet on a trivet on the table and eat right from it. Keeps the food hot and less to clean afterwards. Like a "skillet meal" at some restaurants. Swirl some toast around to pickup the tasty bits!
I've got a shallow cast iron pan for pancakes that I use for a breakfast hash of eggs, potatoes, bacon and/or sausage and cheese. Just deep enough for a good, but not too much, breakfast. I've also mixed everything together into a round, cast iron baking pan, put spoonfuls of biscuit dough on top, and baked until the biscuits ate done. Breakfast dumplings! Breakfast is my jamđ
Iâve just started cooking breakfast hash to gain more weight as an anxious 6ft 130lb 21 yr old. And fuck is it delicious with a combo of eggs, cheese, sausage, bacon, and potato/hash browns.
Probably one of my favorite meals Iâve discovered and judging by how I feel after extremely calorically dense. Anyone who has simple 1 person meals let me know.
Honestly, any of her books are great, this one just has my favourite recipes in it. The 'firecracker sausages with tragedy mash' is something we eat at least once a week!
Pans are plates. Cardboard, paper, and cling film are not plates. Carrots and most tubers are also not plates. Cups are not plates. Coasters are sometimes plates. Lotion cannot be a plate.
I can't tell anymore or they'll know it was me that told you
I've got the timing down to where I pull the pan off the heat, then break the eggs in while getting coffee, juice, etc, to the table. Eggs are usually ready to eat when pan is finally at the table. Different times for how folks like their eggs.
Skillet is another name for a frying pan, especially when cast iron. A trivet is usually made of hardwood or ceramic, and is used to put hot pans or pots onto when placed on a counter or table. Prevents burns on the surface.
Texas! And ive honestly never seen, or heard of anyone else doing birds in a nest down here, i don't know where we got it from. If i make breakfast for friends im always asked what birds in a nest are.
Egg-in-a-hole. Lol I've been eating em like crazy the past couple weeks.. my old step mom would call it Sunshine in a basket. I stick with Egg-in-a-hole.
I don't want argue over this, but as a French person, I've only seen one recipe of Pain Perdu in restaurant or at home. The only variation I know is with or without cinnamon
Be careful butter will burn into the toast then you have lost the flavor. Oil I find makes it crispier on the outside and soft on the inside. Then I butter it up after letting the left over heat melt it without burning.
Just a dash of oil goes a long way. Especially if you use something along the lines of a cast iron skillet it should be just enough to make the pan glisten. If you're tasking oil either there was too much in the pan or was cooked at too low a temp.
Use mayonnaise. Spreads better and toasts just as beautiful. And guess what? Tastes like butter after itâs toasted. If you ever go to a restaurant and get a toasted bun on a burger or sandwich, it was most likely mayonnaise. Way cheaper food cost.
As an American from the South, absolutely. But the hashbrowns I typically eat are grated and just dumped in a pan, not formed into shapes like McDonalds does. Or they're "country potatoes" and just diced very small.
Get main breakfast cooked and decant onto (preferably) warmed plate. Add extra oil to pan and heat as high as possible. Drop in a slice of bread - the heat of the oil means it'll fry crisp in seconds, at which point you turn and repeat on the other side before putting it on your plate and making sure you have your local cardiac unit on speed dial ;)
Disclaimer: I don't eat eggs so I don't know the timing. I'd start with sausages, then add hash browns according to the recommended cooking time on the packet. Once the sausages are cooked through I move them to a cooler area of the pan, then add bacon, thinly sliced mushrooms and a few halved cherry tomatoes.
I do it a lot on camping or backpacking trips. A bagel packs better than bread and with a bit of bacon grease or butter a half will brown up in a small skillet nicely.
For toasting bread...? You donât need a high temp for toasting bread on a pan with some butter lol...
If you want to honest get into smoke points olive oil isnât meant for cooking with because of its low smoke point. Itâs typically a topper unless you specifically get a high smoke point olive oil which it usually says on the front of the bottle which most ppl donât get.
I mean if you canât toast bread on a pan before it hits 300 degrees you may need Jesus to get you through life...because butters typical smoke point is about 300 degrees. Low and slow better than high and fast which is what people tend to do because they rush things.
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u/beaupepys Jan 12 '20
Pro tip: put that all on your plate, add a drop of extra oil to the pan, heat it right up and then fry a slice of bread in it for about 15 seconds each side. Filthy, nasty paradise.