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Pan-Scrambled Eggs

Pan-Scrambled Eggs
Pan-Scrambled Eggs
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A cross between over-easy and scrambled eggs, these "pan-scrambled" eggs are sure to delight!

2 Servings

6 eggs
6 thin slices of turkey pastrami, chopped (optional)
1/2 c shredded cheddar cheese
salt
pepper

1. Crack eggs into small bowl. Lightly oil a skillet and heat over medium heat.

2. Pour eggs into skillet. Allow to cook for several minutes; then stir gently with a spoon, breaking yolks. Allow to cook for a couple more minutes, and then stir again.

3. Add pastrami, and season with salt and pepper. Stir constantly, scrambling the eggs with the spoon until eggs are almost done.

4. Add cheese. Stir and remove from heat. Serve with toast.

Pan-Scrambled eggs, while cooking
5 minutes
10 minutes

I created this "new" way to eat eggs one morning when my over-easy egg yolks started breaking in the pan. Now I purposely make this recipe for a change every now and then. :) Rated: 9/10


Average vote based on 3 reviews.
9
out of 10
User Reviews
9
out of 10
A Hit!
Very easy and quick - great breakfast for our expanding family! I simply used what I had on hand, so it was a bit of leftover sausage that I added to the eggs with some cheese. My children ate every single bite, even Isaac who was very dissapointed we weren't having oatmeal. I think I may try the baked oatmeal tomorrow morning just for him... This recipe really does save you time and the texture is nice and fluffy - thanks so much~ ~MommaJoy~

by MommaJoy on Sat, 2006-12-16 18:34
9
out of 10
Eggs & Pastrami on the Go: Quick, Easy, and Tasty (9/10)

I feel slightly guilty giving eggs, yes eggs, such a high score. A 9-out-of-10 about blows my credability. Before you close the browser window in disgust allow me to quickly plead my case:

1) They are extremely quick to make. If you have children and/or have to get to work early in the morning you know time is sparse--you have to make the best use of the time you have. It may only take a minute or two to crack eggs into a bowl, beat them with a fork, and then dump them in a skillet. But what if you could save those couple minutes? This is what this recipe does: by scrambling the eggs in the skillet you save a little bit of time--and some dishes, which makes your job easier when you go to do dishes. Any shortcut that leaves fewer dishes on the counter is a win in my book! (Yes... I admit it... I ignore sound cooking advice and crack my eggs right into my recipes... shame on me)

2) They are extremely easy to make. Not that scrambled eggs are difficult--but this is even easier.

3) The flavor and texture are excellent. The first concern I had with Tammy's innovative approach to scrambled eggs was texture. I am happy to report the texture is excellent. But what keeps us coming back is the taste. Everyone wants a hot, tasty breakfast that is quick to make. This passes the "fast but good" test with flying colors. Specifically, when diced pastrami is added this recipe takes on a life of its own. We are able to purchase turkey pastrami cheaply at our local deli so this has become a staple breakfast recipe for us.

One last tip: These eggs make an excellent breakfast sandwich. Sandwich the cooked egg-cheese-&-pastrami mixture between two pieces of toast and you have, in my opinion, one of the best breakfasts you could ask for--all under 10 minutes. Serve with a side of tasty mixed fruit and you have yourself a quick and healthy morning breakfast to energize you throughout your day.

While this is a simple recipe it remains one of my favorites. If you are looking for a hot, tasty, and quick-and-easy breakfast recipe give this a try.


by Joshua on Sat, 2006-07-01 05:15
9
out of 10
9/10
Please see my review at the end of the recipe. Thanks! ~ Tammy

by Tammy on Sat, 2006-07-01 05:15
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