Monday, July 29, 2002
So, I ordered what was listed as a Rosemary Chicken Scramble at my breakfest establishment of choice yesterday, and was disappointed to be served some Rosemary Chicken Tips with a side of scrambled eggs. Having mostly filled myself on the oatmeal that came with my meal, I ate my eggs up and decided to take the (quite tasty) chicken home for to make a proper scramble with. Around dinner time, S~ and I decided to put this plan into motion. We raided the refridgerator to come up with the following:
Materials
Hardware
At that point, I tried to crisp up the homefries by frying them in the olive oil. [I should have let the oil heat up more for that to work properly.] S~ cut up all the meat and dumped it into the pan. I covered it with the tomato sauce and some basil, then stirred to coat all the chunks nicely. Everything was cooked, so I just let it heat on low while I dealt with the eggs. I cracked those eggs into the mixing bowl, added the buttermilk, and whisked them all together. S~ provided the chopped bell pepper at that point. I dumped the peppers into the egg, and the egg into the pan. [I should have brought the heat on the pan up to medium-high, or so, and moved the food out of the way, so that I could scramble the egg unimpeaded at first.] I then did my best to scramble the egg, which was mixed up in the tomato sauce and not finding big enough space on the pan to cook in the nice big chunks I like. S~ was inspired to add cheese, so she shredded it right into the pan at this point. Since the egg was looking all thin, I cooked longer than I would have normally, just to be on the safe side of cooked. [Normally, it is a good idea to take eggs off the heat just before they look done, 'cause they'll keep cooking.]
We plated it into two big bowls and watched Iron Chef.
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