Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

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Saturday, May 26, 2012

Morning Air

Sometimes a little extra effort can make a nicely different treat.  I decided to whip up something light and yet tasty for the Lady of the House this morning and the result was a very light and tasty Morning Air.

6 eggs
1/4 tsp cream of tartar
6 strips of bacon. cooked and chopped
3/4 cup shredded cheese, cheddar or a favorite blend
4-6 mushrooms, sliced and sauteed in the bacon greased pan used above
2 scallions, white and green parts both sliced
salt and pepper to taste

Carefully crack and separate the eggs, whites and yolks, into two large bowls.  It is critical that you don't get any of the yolk into the bowl of whites, so you might want to do the eggs one at a time into a smaller bowl, and then pour in the large bowls.

Place 2 8" non-stick skillets on the stove over medium heat.  I sprayed mine with some oil spray just to make sure they stayed non-stick.

Using a simple hand mixer, whip the egg whites until frothy, then add in the cream of tartar to really build some volume.  Once completed, start in on the bowl of egg yolks.  These will not rise nearly the same amount as the whites.  Now, with the mixer on low, add spoonfuls of the white mixture into the yolks and mix to incorporate.  Do not let the spoon touch the yolks.  Keep this up until you have about the same volume in both bowls.

Next, when the skillets are warm, place the whipped whites into one and the whipped yolk mixture into the other. If you can, level out the top of the whites.

Pre-heat the oven to 350°.  After 4-5 minutes, run a thin spatula around the edge of the whites, making sure that the mass has not stuck and is free to move.  Do the same for the yolks.  Place the skillets in the oven for 4-5 minutes until the mixtures have set - you will have to do the toothpick test like a cake.  In this case, if it comes out still a bit wet, that's okay.  Remove the skillets from the oven.  Although they will fall a little, they will retain a lot of air making this a light and fluffy egg dish.

Slide the egg white layer out of the skillet onto a plate.  Top with 1/4 cup of the cheese and about 2/3 of the the nice chopped bacon. 

Next, apply a layer of your sauteed mushrooms.  Add another 1/4 cup of shredded cheese to hold it all together

Microwave for 30-45 seconds until the cheese just starts to melt.  Remove from microwave, and invert the egg yolk pan over the plate.  Top with the remaining cheese and bacon.  Pop back in the microwave until the top cheese starts to melt. 

Top with sliced scallions, slice like a pie, and serve!

1 comment:

Angela B said...

Wow! The family would flip if they seen this on their plate in the morning. Hubby and daughter LOVE mushrooms so this would flip them out for sure! I love using pans this size for my omelets. This is one helluva twist on the omelet I serve.