Tuesday, October 29, 2013

Chilly-Morning Fare

     There's something comforting about an egg fried with a small slice of prosciutto on top, then flipped over and finished with a slice of cheese on the new top, the whole thing being served on a slice of toast (cheese side down) when done. It'll warm you right up.  (The tiny one-egg frying pan helps it cook quickly, too.)

     Before adding the egg, I gave the pan a couple of twists from a "Montreal Steakhouse" spice weasel, little more than pepper, salt and a hint of garlic.  YMMV.

5 comments:

Carteach said...

I too enjoy twisting that weasel over my eggs. A trick taught me by a school principal, who taught me little else.

perlhaqr said...

OMG. I use that Montreal Steak Seasoning in darn near everything. It's a very handy go to mixture of good yummy stuff. I buy it in the tall trapezoidal containers. I do kinda wish it had about half as much salt in it as it does. If I could buy a purely unsalted mix of the same stuff, I'd just mix 'em half and half.

But, yeah. A sprinkle on eggs, a tablespoon in the chili con carne (a big pot of it, mind you), and of course, on steaks.

Tam said...

"I too enjoy twisting that weasel over my eggs."

PHRASING!

;)

Jeffro said...

I am a fan of Montreal Steak Seasoning as well - using the spicy variety at the moment.

Scott_S said...

Montreal Steak seasoning - on buttered and grilled asparagus with baked potato (loaded of course) and a medium rare ribeye. Quite possibly the best tasting trio ever devised for dinner.