Additions TO Scrambled EGGS (I)

Name: Additions TO Scrambled EGGS (I)
Yield: 1 servings
Ingredients: Sautéed asparagus pieces; 1 Wilted Tender Greens; 1 Sautéed Mushrooms; 1 Sautéed Onions or Melted Leeks

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Course : Dinner

Ingredients

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Sautéed asparagus pieces
1 Wilted Tender Greens (opens in new tab) Wilted Tender Greens
- 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
- ¼ teaspoon salt
- Dash of lemon juice, vinegar, or hot sauce
- Black pepper to taste
- Crumbled crisp bacon
Sub-recipe steps
1. Wash thoroughly but do not dry: 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
2. Coarsely chop, then place in a large skillet. Season with: ¼ teaspoon salt
3. Cook, stirring frequently, over medium heat until completely wilted but still bright green, about 5 minutes. Transfer to a serving dish and toss with: Extra-virgin olive oil, melted butter, or Brown Butter; Dash of lemon juice, vinegar, or hot sauce; Black pepper to taste
4. Or top with any of the following: Garlic and Walnut Sauce or Hollandaise; Sliced Hard-Boiled Egg; Crumbled crisp bacon; Browned Bread Crumbs
1 Sautéed Mushrooms (opens in new tab) Sautéed Mushrooms
- 1 pound mushrooms
- 3 tablespoons butter or vegetable oil
- (1 garlic clove, thinly sliced)
- Salt and black pepper
- Toast rounds
Sub-recipe steps
1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
1 Sautéed Onions or Melted Leeks (opens in new tab) Sautéed Onions or Melted Leeks
- 2 tablespoons vegetable oil
- 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
- Salt and black pepper
Sub-recipe steps
1. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil
2. Add and cook, stirring frequently, until lightly browned around the edges, 10 to 15 minutes: 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
3. Season well with: Salt and black pepper

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Sautéed asparagus pieces
1 Wilted Tender Greens
1 Sautéed Mushrooms
1 Sautéed Onions or Melted Leeks

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Step 1.

Cook or reheat up to ½ cup of one of the following in the pan before adding the eggs: Sautéed asparagus pieces; Wilted Tender Greens; Sautéed Mushrooms; Sautéed Onions or Melted Leeks

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Additions TO Scrambled EGGS (I)

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