Nearing Mother's Day my mother would usually inquire as to the plan for the day. My dad would reply, "You're not my mother." His point being that the day was to celebrate one's mother, not one's spouse. My mother was forgiving so the same never went for Father's Day. In that spirit the Trophy Wife made this wonderful breakfast dish for me this year. Even though I am not her father.
| | Ingredients
- 18-20 Stale Dinner Rolls Torn Up
- 1 1/2 Cups Heavy Cream
- 1 Cup Milk
- 6 Eggs
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1/4 Cup Brown Sugar
- 2 Ripe Bananas
- 1 Stick Softened Butter
- 1/2 Cup Brown Sugar
- 1 Cup Oats
Preheated 350 degrees F Preparation
Optional Add 1/4 cup of chopped pecans to the topping mixture if you wish. Nutrition Did you see the heavy cream and butter? Don't ask. Notes Inspired by a recipe from Paula Dean.
- Mix and toss all ingredients except topping ingredients and bananas with torn up buns. Let sit about 15 minutes.
- In a separate bowl combine softened butter, brown sugar and oats.
- Slice two ripe bananas into ½ inch pieces.
- Pour ½ the mixture into a spray oiled lasagna pan.
- Sprinkle that first layer with cut bananas.
- Added remaining bread mixture.
- Drop topping mixture in small chunks all over pan.
- Bake 45 minutes until light brown on top.
- Let cool slightly and serve over warm maple syrup.
A friend of mine I met during my college years while we were both waiters at a local Mexican restaurant makes a wonderful cheesy egg dish. But first, you should know that she has the most delightful personality, an incredible sense of humor, a voracious love of coffee and about a thousand voices including the most convincing baby voice. So, of course we hit it off famously. Many times our restaurant gang would end up at her house either after a late night shift or in the morning for brunch. Along with her very strong and aromatic coffee, she would make her famous cheesy eggs. I'm convinced the magic to cooking them is the love she put into that pan because simply all she did otherwise was just cook the cheese right into the eggs as they were scrambling. They were creamy and delicious; melt in your mouth good. I honestly could not eat enough of them. So I have been making versions of her eggs now for years for my family and I finally decided it was time to "skinny" them up because I've put on a few pounds over the years eating those dang eggs. So here is my version of Debi's Cheesy Eggs albeit a little bit skinnier, just like I'm hoping to be!
- 2 Eggs
- 2 Laughing Cow Cheese Wedges
- 2 Slices Kirkland Lean Ham
- Spray Oil
- Salt & Pepper
- Optional Hot Sauce For Serving
- Heat a large non stick pan to medium.
- Chop the ham
- Spray the pan with oil.
- Add the ham and stir until starting to warm.
- Add the cheese wedges and lower heat to medium low.
- Once the cheese starts to soften and melt quickly whisk the eggs and add them to the pan.
- Stir as the cheese melts and the eggs start to set.
- Cooking the eggs on a lower temperature will take a little longer than normal. Once cooked you may season to taste.
- Serve with fruit and strong coffee of course!
About 260 calories per serving. You could lower the calorie count by about 35 calories if you substitute 1/4 cup egg white for one of the eggs.Tips
Eggs scramble best if the pan is already hot, the pan temperature is lower than normal, and you whisk them well right before adding them.