Eggs At Eleven

Praise me, for I labour to advance the breakfast!

Of all things today, a recipe.

Eggs At Eleven

– An ideal breakfast for a day off –

Ingredients: Butter, milk, mushrooms, eggs, ham, bread for toast.
Time: About 15 minutes.
Serves: One to two.

  • Take a small saucepan and gently melt a largish knob of butter.
  • Add milk to cover bottom to about 1cm (½”) and, stirring all the while, bring to a slow simmer.
  • Throw in a little pepper and salt if you want.
  • Break up and drop in about five or six mushrooms.
  • Simmer mushrooms in the milk for a few minutes, being sure not to let it boil.
  • Chop four or five slices of ham up small and stir in.
  • Gently break in two or three eggs, without bursting the yolks if you can.
  • Now would be a good time to put your toast on.
  • When the white has mostly turned white, turn the heat down very low and stir in the egg yolks.
  • Continue to cook, stirring very frequently, until the egg looks almost done.
  • Take off heat and stir some more, eggs will continue to set.
  • Butter toast and cut into bite-size pieces. Put on plate.
  • Dump the good stuff on top.
  • Pour some water in the pan. You won’t regret that later.
  • Serve, preferably in bed, preferably to someone you like.

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