Ruth Haffly wrote to Dave Drum <=-
Cut a 3" hole in the middle of the bread and discard. In a
Don't discard the (eye) hole piece. Put it in the fry pan to toast
along side of the egg cooking in the slice of bread.
Many recipes tell me to discard something that can be re-purposed or
added back in later in that recipe. Stuffed peppers, for instance.
When I cut the top w/stem off I discard the woody stem - but I trim
the rest of the actual pepper remaining and chop it fine to add it
back into the mixture that becomes the stuffing. Mushrooms the same.
I always use the pepper top, minus the stem. If not in what I'm making, then in something else. Bought some baby bok choy a couple of weeks ago
at the local farmer's market. Used the leaves as a substitute for savoy cabbage in the pot au feu; the stems were used as part of a stir fry.
As my grandfather used to say when my grandmother (or my mom) did things
that way - "Use everything but the squeal". Bv)=
And the bits and bobs trimmed from meat have myriad other uses and are well worth keeping, bones too if I'm going to be making stock. Bv)=
Small pieces of meat work well in stir frys, soups and lots of other things. Agreed that bones work well in making stock; I've the remains
of a chicken to make into stock currently in the fridge, will probably
do it tomorrow.
If I don't have an immediate or even "near future" plan for meat scraps
they go into the freezer in the can next to the bits and bobs of recycle vegetables I'm saving for a future pot of soup.
Sometimes when I turn it, I'll add a slice of cheese on top of the egg, then a slice of ham over that. When the egg has cooked, I'll flip it
again and let the ham sizzle for a minute or two, melting the cheese a bit. Good high protein meal for just a bit of work.
Sorta like a home-grown Egg McMuffin using bread instead of muffin.
Bv)=
Kinda sorta. (G)
Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
much prefer the Sausage-Egg McMuffin. More flavour. And if I make it at
home I use Italian sausage patties rather than the regular "breakfast"
sausage.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butter; divided use
4 English muffins
1/2 lb Breakfast sausage *
+=OR=+
4 Bob Evans' sausage patties
4 lg Eggs
1/2 c Water
4 sl American cheese *
* I sometimes subsititute Italian sausage (sweet or hot)
and/or pepper-jack cheese. Just for variety and taste.
~- UDD
Divide sausage into four patties. Press out patties
fairly thin. Cook sausage patties over medium heat in a
skillet for 3 to 4 minutes on each side, drain on paper
towels.
Split open English Muffins and place them into a
toaster, toast the English Muffins.
Remove the English muffins from the toaster and spread
softened butter on both halves.
Place the 1 slice of cooked sausage on each English
muffin bottom.
Add about 1 tablespoon of butter to the same skillet
where you cooked the sausage.
Place the quart-sized canning lids screw side up (or you
can use an egg ring) into the skillet.
Spray the canning lid with non-stick spray. Crack an egg
into each of the rings.
Break the yolk with a folk. Pour about 1/2 cup of water
into the skillet, and place a lid on top. Cook until the
eggs are set, it should take about two minutes.
Gently remove the eggs from the rings, and place one egg
on each piece of cooked sausage.
Top each egg with one slice of American cheese, top
cheese with the top of the English muffin.
Wrap each egg McMuffin with foil or parchment paper.
Wait about 30 seconds before serving.
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Kitchen
MMMMM
... Even one step a day gets you 365 steps farther in a year.
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