Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 23

d

id you know?

The average hen lays about five eggs a week. That’s 260 eggs per year!

breakfast

22

w

hat you need

Fully-cooked chicken-apple

sausage 1

Large eggs 6

Butter 1 tablespoon

Green onion 1 tablespoon

finely choppedMonterey Jack or Cheddar cheese

1⁄3 cup (11⁄2 oz/45 g) shredded and firmly packed

Salt and freshly ground pepper

firstbrown the sausage

In a large nonstick pan over medium heat, cook the sausage, turning often, until evenly browned, about 5 minutes. Transfer the sausage to a cutting board and let cool, then cut crosswise into thin slices.

thenwhisk the eggs

Crack the eggs into a large bowl. Add 1 tablespoon water and whisk just until the whites and yolks are blended.

next scramble the ingredients

Heat a 12-inch (30-cm) nonstick frying pan over low heat. When the pan is warm, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. Add the onion and cook, stirring almost constantly, until tender, 2–3 minutes. Stir in the sausage slices. Raise the heat to medium and, when the pan begins to get hotter but the onions have not yet begun to brown, add the eggs. Cook, using the spatula to scrape the cooked eggs from the bottom of the pan and allow the uncooked egg to run underneath, until the eggs are creamy, about 4 minutes. Add the cheese and stir gently until melted, about 2 minutes.

finally serve the scramble

Remove the pan from the heat and divide the scrambled eggs among 4 serving plates. Serve hot. Let everyone season their own portion with salt and pepper as desired.

Makes 4 servings

chicken-apple sausage& cheese scramble