After an AMAZING month of Gan Izzy, this morning was the first day of school. Not only did my children head off to school this morning, but I also returned to a part time teaching job after a few years of not teaching at the local Jewish day school. This morning our friend Mushka also went home. Mushka was here to work the last week in our summer camp - and to entertain my kids yesterday while I got my classroom ready. Disappointed that I didn't get to spend too much time with Mushka during her short visit, I invited her to a "breakfast party" before I headed out to work today. I woke up at what felt like the crack of dawn (5:45 is the crack of dawn if you ask me!) and got right to work in my kitchen. I quickly chopped up some onions and mushrooms and through them into a frying pan for the mushroom-onion scrambled eggs. Next I got to work on whipping the whipped cream for our coffee. Then I added the eggs to the frying pan and put some toast in the oven. Breakfast was a hit and we all enjoyed one more meal with our friend!
Here is the recipe for the scrambled eggs we ate today.
Canola oil
1 sweet onion, chopped
6 big mushrooms, sliced
6 eggs
Salt
Pepper
Garlic
Heat some canola oil in a non-stick skillet. Add the onion and mushrooms to the pan. Sautee until soft. Check the eggs for bloodspots and then mix up with a fork in a small bowl. Sprinkle in some salt, pepper and garlic. With the flame set to medium-high, add the eggs to the frying pan and proceed to scramble the whole mixture.
An easy and delicious breakfast!
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