Breakfast is sometimes a meal we make because we need to eat. Perhaps we throw cereal and milk in a bowl or flip potatoes and eggs in the pan and then we are good to go.
Still, there are those occasions, especially on lazy weekend mornings or special holidays, when breakfast is something we want to savor. On those idler days, “somewhat gourmet” is kind of nice. So what are the possibilities? Let’s explore a couple.
Eggs anyway? Of course, a lot of people love them, but let’s face it, they can get boring. An interesting twist to a staple favorite? Scrambled eggs with cream cheese and scallions. How do you make the dish? It so easy!
Scramble a desired number of eggs in a bowl (maybe four?): add a small amount of milk if you prefer a fluffier, softer consistency. It is best to crack one egg at a time in a small cup and then transfer to the bowl (just in case you get a rotten egg). Saute about ¼ cup of sliced scallions in a nonstick, buttered frying pan for a minute or two. Add the scrambled eggs and cook on low-medium heat. When the eggs are almost done, add a few dollops of whipped cream cheese in different parts of the egg mixture and warm. Do not intersperse the mixture but instead let the two ingredients maintain their own identity. Transfer to a serving platter and lightly sprinkle with black cracked pepper. (Make sure that each person gets a dollop or two of cream cheese in his/her plate). This dish goes well with seeded toast. NOTE: Free-range chickens fed a vegetarian grain turn out delicious eggs!
Another twist to an all-time favorite? French toast with a cream cheese/raspberry filling.
French toast is extremely appetizing prepared almost any way. Yet, it is nice to occasionally lend different flavors to the mix.
Melt a small amount of butter in a nonstick frying pan or skillet. Scrambled undiluted (no milk) eggs in a bowl. For four pieces of toast, use three large eggs. Soak each piece of bread (whole-grain white is preferred) in the uncooked eggs and place in the heated skillet. Lightly sprinkled a cinnamon/sugar blend over the top (too much will throw off the flavor and make this dish too sweet, so be careful). While the French toast is cooking, put about 1/3 cup of whipped cream cheese in a bowl and slightly soften in the microwave. Add a small amount (maybe one teaspoon) of gourmet-type seeded red raspberry jam to the slightly warmed cream cheese and spread between two pieces of cooked French toast (the dish resembles a sandwich). Garnish with fresh berries (strawberries and blueberries make a nice combination) and top with real maple syrup. Yummy!
Bon appétit!
