Tuesday, September 3, 2013

♥ Perfect Scrambled Eggs and Ham



























I don't know about you but I am one of those people who can eat breakfast any time of day or night! It's easy to make and always so good. Here's what I call a great meal...perfect scrambled eggs that are so light and fluffy, oven baked bacon and angel cream biscuits!

Perfect Scrambled Eggs

6 eggs
1/4 cup evaporated milk (or half and half)
2 tablespoons butter
Salt and pepper, to taste

Crack the eggs into a glass mixing bowl and whisk them until they are blended well. Add milk and whisk until blended and light yellow. The more you whisk, the lighter and fluffier your eggs will be. Melt butter in a non-stick pan over medium heat. Pour in your eggs and let them begin to set for a few seconds. Then push the edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Turn off your heat and continue moving egg around in pan until it is cooked...do not allow them to brown or overcook or break them up too finely. Keep most of the egg in large pieces. Transfer to warm plate.

Oven Baked Bacon

Lay bacon strips flat on a wire rack above a baking sheet lined with foil. Bake at 400 degrees until bacon is the way you like it! Remove from the oven and dispose of foil for little or no mess! Delish!

Angel Cream Biscuits

1 and 3/4 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
About 1 and 1/4 cups whipping (heavy) cream

Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

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