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"I'm Famished for the 'Fried Egg-O' to Feed my Breakfast Gusto."

  • Danny Peter Flores
  • Apr 14, 2021
  • 1 min read

Updated: Jun 5, 2021

Instructions:


The Cheesy Variety:

- Poach on a frying pan eggs sunnyside up and the yolk is medium done (semi-solid).

- Take a circular cutter and harvest the cooked yolk centres for about 2 doz. eggs.

- Likewise, harvest also the cut out eggs white flats placed on foiled paper that has been oiled.

- Put in yolks in food processor and mix in potato mash with added gouda, gruyere, ementhal and aged cheddar as a mix of cheeses and place a yolk's worth and replace them in their egged white centres.

- Put the eggs under the broiler to cook well done buttered on top (viz. fried).


The Seafood Variety:

- Do likewise as before but in the food processor add in potato mash and Chinese finely shredded cuttle fish and porc (to obtain try the Singaporean or Malaysian grocery store).


The Honey-Nut Variety:

- Do likewise as before but in the food processor add in potato mash, some honey and cashew and almond roasted nuts.


Serve with parsley on top with salt and pepper to taste with buttered toast with honey and peanut butter on the side and cranberry juice or jus d'orange for the drink.


Suggestions: Use Omega-3 fatty acid raised eggs as a health measure or preventative.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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