↞ recipe box start page
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/2 of a 4 to 5 oz round Brie or Camembert cheese, cut up
8 eggs
2 tbsp milk
1 tbsp snipped fresh chives or thinly sliced green onion tops
1/4 tsp salt
1/8 tsp pepper
2 oz sliced pancetta or 3 slices bacon
Olive oil
1 1/2 cups fresh morel mushrooms, chanterelles, and/or white button mushrooms, sliced
Remove rind from cheese, if desired. Cut cheese into bite-size pieces; set aside.
In a medium mixing bowl beat together eggs, milk, chives, salt, and pepper; set aside. In a large skillet cook pancetta over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Crumble pancetta and set aside. Measure drippings in skillet; add oil, if necessary, to equal 2 tablespoons.
Add mushrooms to skillet; cook over medium-high heat 4 to 5 minutes or until tender. Reduce heat to medium. Return pancetta to skillet.
Pour egg mixture over mushroom mixture in skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold the partially cooked eggs so uncooked portion flows underneath. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Top with Brie or Camembert cheese. Remove from heat. Cover; let stand for 1 to 2 minutes to soften cheese. Serves 4-6
view more member recipes
WEEKEND SCRAMBLE
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/2 of a 4 to 5 oz round Brie or Camembert cheese, cut up
8 eggs
2 tbsp milk
1 tbsp snipped fresh chives or thinly sliced green onion tops
1/4 tsp salt
1/8 tsp pepper
2 oz sliced pancetta or 3 slices bacon
Olive oil
1 1/2 cups fresh morel mushrooms, chanterelles, and/or white button mushrooms, sliced
Remove rind from cheese, if desired. Cut cheese into bite-size pieces; set aside.
In a medium mixing bowl beat together eggs, milk, chives, salt, and pepper; set aside. In a large skillet cook pancetta over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Crumble pancetta and set aside. Measure drippings in skillet; add oil, if necessary, to equal 2 tablespoons.
Add mushrooms to skillet; cook over medium-high heat 4 to 5 minutes or until tender. Reduce heat to medium. Return pancetta to skillet.
Pour egg mixture over mushroom mixture in skillet. Cook, without stirring, until egg mixture begins to set on the bottom and around edge. Using a large spatula, lift and fold the partially cooked eggs so uncooked portion flows underneath. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Top with Brie or Camembert cheese. Remove from heat. Cover; let stand for 1 to 2 minutes to soften cheese. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Weekend Beef Burgundy
by charlene8819
Serves 8-10 2 lbs stew beef, cubed 10 3/4 oz can cream of mushroom soup 1/2 cup onion, chopped 1 tsp beef bouillon granules 1 oz pkg herb and lemon soup mix, divided 4 1/2 oz can sliced mushro
by charlene8819
Serves 8-10 2 lbs stew beef, cubed 10 3/4 oz can cream of mushroom soup 1/2 cup onion, chopped 1 tsp beef bouillon granules 1 oz pkg herb and lemon soup mix, divided 4 1/2 oz can sliced mushro
Weekend Wake Up Call
by charlene8819
Serves 1 1 while wheat bread slice 3 Tbsp berry spreadable cream cheese 2 Tbsp peanut butter 1/4 cup fresh raspberries 1/2 medium banana 1 shoestring licorice (about 18 inches) Toast the br
by charlene8819
Serves 1 1 while wheat bread slice 3 Tbsp berry spreadable cream cheese 2 Tbsp peanut butter 1/4 cup fresh raspberries 1/2 medium banana 1 shoestring licorice (about 18 inches) Toast the br
Weekend Pecan Roll
by sgre52160
8 sheets frozen phyllo dough, thawed Butter-flavored nonstick cooking spray 2/3 cup packed brown sugar 1 2/3 cup chopped pecans 1/2 tsp ground cinnamon 1/2 cup powdered sugar
by sgre52160
8 sheets frozen phyllo dough, thawed Butter-flavored nonstick cooking spray 2/3 cup packed brown sugar 1 2/3 cup chopped pecans 1/2 tsp ground cinnamon 1/2 cup powdered sugar
Weekend Potato Salad
by kathiecooks
3 cups diced cooked potatoes 1/2 cup sliced celery 1 tablespoon diced green bell pepper 1 tablespoon diced pimiento 2 tablespoon chopped sweet pickles 2 tablespoons minced onion 1/2 cup mayo
by kathiecooks
3 cups diced cooked potatoes 1/2 cup sliced celery 1 tablespoon diced green bell pepper 1 tablespoon diced pimiento 2 tablespoon chopped sweet pickles 2 tablespoons minced onion 1/2 cup mayo
Weekend Brunch Quiche
by sgre52160
1 (10 inch) pie crust 1 (8 oz) pkg cream cheese 1 cup milk 4 eggs, beaten 1/4 cup chopped onion 1 tbsp butter 1 (10 oz) pkg frozen spinach (cooked and drained) 1 cup shredded Swiss cheese 6
by sgre52160
1 (10 inch) pie crust 1 (8 oz) pkg cream cheese 1 cup milk 4 eggs, beaten 1/4 cup chopped onion 1 tbsp butter 1 (10 oz) pkg frozen spinach (cooked and drained) 1 cup shredded Swiss cheese 6
view more member recipes
Recipe Quick Jump