Thursday, September 17, 2009

What to eat Wednesday-Breakfast in Bed 4

How is it Thursday?
I went to bed too early on Wednesday to post my What to Eat! But I am well rested and ready to face Thursday so I guess its a good trade.

Recipe #4 from my Breakfast in Bed experiment
Hawaiian Scramble

I was so excited to try this one- I love pineapple and ham.
And it seems funny to me to even have to follow a recipe for some of these ideas.

I often pull things out of the fridge to add to my scrambled eggs. But really. I don't think I would have just pulled out the swiss cheese to add to my eggs. Definitely cheddar, and maybe mozzarella, but not Swiss. But now I am sold on Swiss for this!
And Pineapple! I don't know that I would ever have added them to my scrambled eggs. I was so surprised to enjoy pineapple with my eggs!

I have heard Swiss described as having a nutty flavor. And I agree. If eating it just plain, not without a contrasting flavor, swiss does not have any appeal to me. But melted over the saltiness of the ham and sweetness of the pineapple I would have to agree that there is a hint of nuttiness. I love it.

My whole family agreed that I should use the really small ham bites, and definitely the small pineapple tidbits, and not the bigger ham or pineapple chunks. I made this for the family with large ham, and large pineapple the first time. The second time- went the smaller route. The rest have all been with small ham and small pineapple, it really does make a difference.

Hawaiian Scramble

10 eggs

salt and pepper to taste

1 1/2 cups cooked ham, cubed

3/4 cup pineapple tidbits, drained

1 1/2 cup shredded Swiss cheese, divided

Preheat broiler. In a large bowl, beat eggs with salt and pepper. Pour into a lightly greased nonstick skillet. Stir eggs over medium heat until set but still soft. In a separate skillet, warm ham cubes. Add ham to eggs along with pineapple and 1 cup of the cheese; continue to cook until eggs are set. Spoon eggs into 4 au gratin dishes. Sprinkle with remaining cheese and broil just until cheese is melted.

So I followed the directions EXCEPT- what is an au gratin dish? I don't have any, whatever they are. So I just put all the eggs in one dish. Also the recipe says it serves 4. But it fed our family of 6 with a tiny bit leftover.


Kristie said...

Oooh, yum! I love ham and pineapple pizza, and love ham and swiss omelettes, so I'm betting I would like this as well.

Curious -- what sort of late fee are you looking at for that book at this point?? :)

Kristie said...

You know, on second thought, I wonder if this could be baked, like a casserole? Maybe 8x8 ??? What do you think?

vgsmom said...

Okay-- I didn't know what a butter bell was but isn't an au gratin bowl the little single serving bowl the looks like a white ribbed seving bowl? These eggs sound good but I have a hard time with sweet and savory together.

Alisa said...

No late fee yet! I have checked it out twice- and I think I need to just buy my own copy now. Its a keeper, and I would like to start writing in it, adding my own adjustments to the recipes on the pages as I am making them. Plus, I don't know how many more messes I can wipe up off the pages and still be able to return it to the library!

I think that it can be put in any size dish- I have down it in a large casserole dish and a smaller one and its just fine. I think that the au gratin dish would be fun to use if I was serving them individually.