It was a dark and stormy night in the middle of winter, late was the hour and the tummies were rumbling. Alas the pantry was bare, and The Mad Scientist was puzzling about what to feed the assembled hordes, expectantly holding out their plates with big sad doe-like eyes ...
Ah ha, thought The Mad Scientist, we can have bacon and eggs as a treat, but not just any bacon and eggs ... The Mad Scientist's famous scrambled eggs with bacon augmented by some left-over guacamole from a sensational nachos prepared earlier and accompanied by corn bread (well actually some gluten-free bread made from corn flour).
Take four large eggs and whisk until they are light and foamy. Gradually add about a cup of milk and continue whisking. Stir in 1/2 to 1 cup of guacamole and whisk again. When as foamy as you can get it, pour directly into a hot pan and allow to start setting. Once this occurs, stir frequently to allow the scrambled eggs to form.
Serve with freshly cooked rashers of bacon and your favourite variety of bread/muffins. Especially nice with Mexican tomato sauce (ketchup).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment