Cindy Update, Mushroom-Avocado Scramble & Bacon, Asparagus, Mushroom Quiche With Gruyere and Fontina

After months of pain resulting from a bad hip including an infection (that was cured), Cindy now has a new hip and is beginning her recovery and it's great to see her smiling.

Please excuse me for putting two meals in one post as I have so much to share with yo and I don't want it to take until Memorial Day to post it all.  

Continuing with my breakfast scrambles from “The Taste Of Home’s” 30 New Ways To Eat Scrambled Eggs/, the next one up came from a recipe for Mushroom-Avocado Eggs On Toast but I made it as a scramble.  It called for brie but I didn’t want to buy it just for this dish so I used some goat cheese that I had on hand for another recipe.  While I used the same ingredients, portioned down for one serving, the original recipe is nowhere close to the scrambled egg dish I made so click on the link above for the actual recipe and pics.  The original, below, looks delicious and I may try it sometime but I’m making scrambles for now.

Mushroom-Avocado Egg Scramble

Ingredients:

2 jumbo or 3 regular eggs*

1 tablespoon cream

1/4 teaspoon lemon-pepper seasoning

1/8 teaspoon dried basil

1 tablespoons butter

2-3 oz. sliced fresh mushrooms

1 ounce goat cheese

1/2 medium ripe avocado, half chopped and half sliced

*- We get our normal eggs from a person who has chickens and they are a variety of sizes which is why I just call them regular eggs in my recipes.

Directions:

1. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended.

2. In a nonstick skillet, heat 1 tablespoon butter over medium heat.

3. Add the mushrooms and cook most of the liquid out of them.

4. Add the cheese and let it melt a little and stir into the mushrooms.

5. Add the chopped avocado and cook for a minute to warm it.

6. Pour in egg mixture and cook by pushing into large, soft curds.

7. Plate the eggs and top with sliced avocado.

I sided it with a slice of barely edible winter tomato.

The Verdict:

It was delicious and I would make it again but with two changes.  First, I learned that goat cheese does not like to melt so it will be brie next time.  Second, I don’t deal much with avocados and I let mine get a little too ripe so I’ll keep a better eye on them next time.  Now, I’m definitely looking forward to making the original recipe.

Bacon, Asparagus, Mushroom Quiche With Gruyere and Fontina

The next asparagus meal was a supper called Bacon,Asparagus, Mushroom Quiche With Gruyere and Fontina from Pam’s “For The Love Of Cooking” blog – her Asparagus Round-up.  I made just two changes by using some Ziller Swiss cheese that I just got from Guggisberg and by making it as a frittata.  The Ziller cheese is described as being between Swiss and Baby Swiss.  To shorten this post, I won’t reproduce the recipe here but you can get it at Pam’s site by clicking on the above link.

I used a cup of asparagus, cut into one inch pieces, five baby bella mushrooms, cut into sixths, half and half instead of milk, and I cooked it in a 10" skillet. 

I learned that if I pretended I was cooking scrambled eggs and kept scrapping up the bottom of the pan, the frittata would cook faster and it had very little browning on the bottom.   I finished it under the toaster oven broiler.

I sided it with an overripe avocado half.

The Verdict:

It was delicious, as expected, and since breakfast food is my favorite, I enjoy it anytime of the day, plus I now have a couple more breakfast meals to go with my scrambles.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/17/24 event dates