slices bacon
5 eggs
1/2 cup (120 ml) half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
1 tablespoon (28 ml) dry vermouth
1 tablespoon (14 g) butter
8 ounces (225 g) shredded Swiss cheese
Place a 10 inch (25 cm) nonstick skillet over medium heat. Let it heat.
Lay the bacon on a microwave bacon rack or in a Pyrex baking dish that fits in your microwave. Stick in it the microwave on high for 8 to 9 minutes. (The length of time will depend a bit on your microwave.)
In a medium mixing bowl, whisk together the eggs, half and half, salt, pepper, nutmeg, and vermouth.
Plunk your butter in your now-hot skillet and slosh it around as it melts, to coat the bottom. Now pour in your egg mixture. Use a spatulaâpreferably one for nonstick skilletsâto gently stir the eggs around, pulling back the part thatâs setting and letting the liquid egg run underneath. It wonât work like an omelet, where it sets up firm enough that you can lift the whole edge. Just scramble them gently until theyâre about half-set, half-liquid.
Spread the eggs out evenly in the skillet and sprinkle the shredded cheese over the top. Cover the skillet and turn the burner to low. (If you have an electric stove, youâll need to shift your pan to a low burner.) Turn on the broiler and set the rack four inches below it.
When the bacon is done, take it out, put it on a paper towel to drain if you used the Pyrex pan, and let it cool just a minute or two. Then crumble it, or easier, you can use your kitchen shears to snip it into bits. Uncover your Insta-Quiche and sprinkle the bacon bits evenly over the top.
Now slide the whole thing under the broiler for just a minute until youâre sure the top is set and then cut in wedges and serve.
Yield: 4 servings, each with 438 calories, 34 grams fat (70.3% calories from fat), 28 grams protein, 4 grams carbohydrate, trace dietary fiber, 315 mg cholesterol, and 727 mg sodium.
Note: This requires some coordination and came in just at the fifteen minute mark. But even if you take sixteen minutes, itâs worth it.
Eggs Fu Yong
This can be made on the stove top, is quick and cheap to make, uses up any sort of leftover meat, is high in protein and low in carbohydrates, needs no side dishes, is infinitely variable, and tastes good to boot! How much more can you ask from a recipe? Because this recipe can be varied so much, what Iâve given you is more a guideline than hard and fast rules.
4 eggs
2 teaspoons dry sherry
1 tablespoon (15 ml) soy sauce
Peanut oil, or other bland oil for frying
1/2 teaspoon grated gingerroot
2 to 3 ounces (55 to 85 g) leftover cooked meat, cut into small strips* or 2 to 3 ounces (55 to 85 g) canned chunk turkey, chicken, or ham, or canned shrimp, or crabmeat
1 cup (70 g) Napa cabbage or (90 g) green cabbage, finely shredded, or bagged coleslaw mix (90 g), or 1 cup (104 g) bean sprouts, or some combination of the two
1/4 cup (18 g) mushrooms, canned or fresh, finely chopped
1/4 cup (40 g) onion or (25 g) scallions, finely minced
1/4 cup (33 g) bamboo shoots, cut into matchstick strips
* Use ham, pork, turkey, chicken, or shrimpâwhatever youâve got. If theyâre little bitty shrimp, leave âem whole. If theyâre great big shrimp, chop them coarsely.
Beat the eggs with the sherry and the soy sauce. Set aside. In a large skillet, heat a few tablespoons (28 to 45 ml) of oil over high heat. Add the ginger, then the meat and vegetables. Stir-fry until the onion is translucent and the cabbage or bean sprouts are tender-crisp. Stir the meat and vegetables into the seasoned eggs. Add another few tablespoons (28 to 45 ml) of oil to the skillet and heat.
Ladle in about 1/2 cup (120 ml) of the egg mixture at a time and fry on both sides until the egg is set.
You can cook this in a wok if you want to be terribly authentic, but I actually find that a skillet is a lot easier for this recipe.
Yield: 2 servings. The
5 eggs
1/2 cup (120 ml) half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
1 tablespoon (28 ml) dry vermouth
1 tablespoon (14 g) butter
8 ounces (225 g) shredded Swiss cheese
Place a 10 inch (25 cm) nonstick skillet over medium heat. Let it heat.
Lay the bacon on a microwave bacon rack or in a Pyrex baking dish that fits in your microwave. Stick in it the microwave on high for 8 to 9 minutes. (The length of time will depend a bit on your microwave.)
In a medium mixing bowl, whisk together the eggs, half and half, salt, pepper, nutmeg, and vermouth.
Plunk your butter in your now-hot skillet and slosh it around as it melts, to coat the bottom. Now pour in your egg mixture. Use a spatulaâpreferably one for nonstick skilletsâto gently stir the eggs around, pulling back the part thatâs setting and letting the liquid egg run underneath. It wonât work like an omelet, where it sets up firm enough that you can lift the whole edge. Just scramble them gently until theyâre about half-set, half-liquid.
Spread the eggs out evenly in the skillet and sprinkle the shredded cheese over the top. Cover the skillet and turn the burner to low. (If you have an electric stove, youâll need to shift your pan to a low burner.) Turn on the broiler and set the rack four inches below it.
When the bacon is done, take it out, put it on a paper towel to drain if you used the Pyrex pan, and let it cool just a minute or two. Then crumble it, or easier, you can use your kitchen shears to snip it into bits. Uncover your Insta-Quiche and sprinkle the bacon bits evenly over the top.
Now slide the whole thing under the broiler for just a minute until youâre sure the top is set and then cut in wedges and serve.
Yield: 4 servings, each with 438 calories, 34 grams fat (70.3% calories from fat), 28 grams protein, 4 grams carbohydrate, trace dietary fiber, 315 mg cholesterol, and 727 mg sodium.
Note: This requires some coordination and came in just at the fifteen minute mark. But even if you take sixteen minutes, itâs worth it.
Eggs Fu Yong
This can be made on the stove top, is quick and cheap to make, uses up any sort of leftover meat, is high in protein and low in carbohydrates, needs no side dishes, is infinitely variable, and tastes good to boot! How much more can you ask from a recipe? Because this recipe can be varied so much, what Iâve given you is more a guideline than hard and fast rules.
4 eggs
2 teaspoons dry sherry
1 tablespoon (15 ml) soy sauce
Peanut oil, or other bland oil for frying
1/2 teaspoon grated gingerroot
2 to 3 ounces (55 to 85 g) leftover cooked meat, cut into small strips* or 2 to 3 ounces (55 to 85 g) canned chunk turkey, chicken, or ham, or canned shrimp, or crabmeat
1 cup (70 g) Napa cabbage or (90 g) green cabbage, finely shredded, or bagged coleslaw mix (90 g), or 1 cup (104 g) bean sprouts, or some combination of the two
1/4 cup (18 g) mushrooms, canned or fresh, finely chopped
1/4 cup (40 g) onion or (25 g) scallions, finely minced
1/4 cup (33 g) bamboo shoots, cut into matchstick strips
* Use ham, pork, turkey, chicken, or shrimpâwhatever youâve got. If theyâre little bitty shrimp, leave âem whole. If theyâre great big shrimp, chop them coarsely.
Beat the eggs with the sherry and the soy sauce. Set aside. In a large skillet, heat a few tablespoons (28 to 45 ml) of oil over high heat. Add the ginger, then the meat and vegetables. Stir-fry until the onion is translucent and the cabbage or bean sprouts are tender-crisp. Stir the meat and vegetables into the seasoned eggs. Add another few tablespoons (28 to 45 ml) of oil to the skillet and heat.
Ladle in about 1/2 cup (120 ml) of the egg mixture at a time and fry on both sides until the egg is set.
You can cook this in a wok if you want to be terribly authentic, but I actually find that a skillet is a lot easier for this recipe.
Yield: 2 servings. The
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