Monday, February 28, 2011



  • 2    eggs
  • 2  tablespoon  milk or water
  •     Salt and pepper
  • 3  teaspoon  butter OR olive oil, DIVIDED
  • 4  slices  whole wheat OR white bread
  • 2  slices  cheese slice
  • 4  slices  tomato
  • 6    fresh basil leaves ( optional)
  • 1/4  teaspoon HERBS


BEAT eggs, milk, salt and pepper in bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. This is scrambled egg
Now toast the slices until crisp . On one side , put butter and on the oder side 1 slice of cheese. Now put the scrambled egg on top of the bread with the cheese slice. Put tomato slices and basil leaves . Sprinlkle the mixed herbs. Top with a cheese slice and then with the buttered slice. Your sandwich is ready.

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