Sunday, May 25, 2014
Extend your eggs
As I am an afternoon oatbran muffin eater, I like to have eggs for breakfast rather than a galette. But an egg or 2 on its own is not really enough. Here are 2 "extenders" that I like to use in my scrambled eggs for breakfast.
Puregg Simply egg whites - I will put a layer of this in the pan first before my eggs; and Philadelphia extra light; I use about 100-150g, scoop out as smaller pieces. It takes a little mixing in the pan as you cook, but helps make the eggs smooth and tasty.