When I woke up this past Saturday morning, I was disappointed to see this:
Out of my front door. Apparently the roads were dangerous per local news reports. My friends and I were supposed to go to the Lexington Boutique Sale at the Olieka Temple today. I wasn’t a happy camper. Snow, negative wind chills…I couldn’t take my kids out in that.
Off to the kitchen to make breakfast I trudged.
I hadn’t made the ceremonial pre-winter storm trip to the grocery for milk, or anything in general, so I was running low on brekkie supplies. (My daughter aspires to be British so that’s what she calls it.) this is what I made from stuff I had in the cabinets and fridge:
What is this hodge podge mess? It was actually a tasty, comfort food type dish. I pride myself in being able to fly by the seat of my pants cook. I always say that if I was thrown on Chopped with a basket of mystery ingredients, I could hold my own and quickly come up with an amazing dish to wow the judges. Enough of the bragging! Without further ado, here is what I threw together and how you can do it at home.
5 large eggs
1 large can of canned chicken (we were in a hurry to eat or else I would have done this using chicken breasts and thighs)
1 tablespoon minced garlic
1 tablespoon paprika (I love paprika!)
1/2 jar of non-pariel capers
1/4 sweet onion
Start by cooking the onions down a bit in coconut oil.
Put all of the ingredients in a large bowl and mix together . Pour them in the hot pan and mix thoroughly. My pan was medium low heat. Cook until eggs are fully cooked to your preference of scrambled egg consistency.
This breakfast was a hit! My kids ate it up. I threw a splash of green Tabasco sauce on mine and my daughter chose to top her brekkie bowl with havarti cheese. All were satisfied.
Are you a recipe follower? Do you have to have a recipe to cook? Tell us what kind of home chef you are!