Sunday, August 05, 2018

"Round Like A Circle In A Spiral, Like A Wheel Within A Wheel..."

     The windmills of....breakfast?

     I slept in and woke up, hungry and wanting a change from the usual.  A refrigerator check turned up one (1) round slice of Colby Jack cheese and nice deli salami, thin-sliced and nearly the same diameter.

     Several years ago, Tamara returned from a house-sitting gig* praising the usefulness of a single-egg frying pan for solo breakfasts.  You've probably seen them, about the diameter of a DVD, looking like dollhouse hardware.  They heat up quickly and most have a relatively thick bottom, so the heat is very even.  They'll fry an egg nicely in minimum time.  Of course, I had to buy one; they're inexpensive.

     At the stove, tiny skillet on the burner, a bit of butter melted, egg dropped in with a broken yolk† on top (I pour 'em in and then take a toothpick to the yolk) and cooked 'til the bottom's nearly done.  Flip, lay a slice of cheese on it and and a slice or two of salami over that.  The turned side will be cooked pretty quickly, so you flip the whole thing, add another slice or two of salami on that side of the egg, give it no more than thirty seconds and flip again for another thirty.  At that point, you will have strata of warmed-up salami, cooked egg, melty but not molten cheese and more salami.  The who thing should be set on doubled paper towel to drain and cool a bit.

   I had mine between two slices of toast, buttering the toast with what was left in the little frying pan.  It would be good all by itself, or with some other starch; hash browns, for instance.  H'mm, hash browns -- maybe I need a second one-egg frying pan for them!

     Oh, the post title?  Here:

* Yes, it's true: I send my lodger out to house-sit for science-fiction writers, hoping she'll soak up the ambiance and re-radiate it on her return.  It's just one of the little things I do instead of writing....

† You may prefer the yolk intact.  In that case, you'll probably want to drape a piece of salami over the egg before you flip it.  This should help with overcooking and breakage.


Carteach said...

I have both a 6" T-Fal and 6" cast iron. Bloody useful things they are.

John Peddie (Toronto) said...

Those little things are mankind's second best invention, second only to the wheel.

Couldn't have an "over light" egg without mine.

Roberta X said...

Carteach, this is a 3" frying pan!

pigpen51 said...

I have one of the 3" pans also. I seldom use it, unless I am cooking a single egg. But I agree, for that it really is better than most any other pan. Oh, and mine is also T-Fal.

Jerry said...

I love my 3 inch pan. My favorite recipe is what I call a Fake McMuffin. Egg is lightly scrambled then fried in Kerry Gold butter. Toast an English Muffin or bagle. Dump the egg on the bread and heat a slice of Canadian bacon while seasoning the egg. Our local non big box store has real Canadian bacon, not the chopped and formed variety; Magnifique. Move the Canadian bacon to the stack and drizzle the remaining butter onto the bread. A slice of real cheese on top, close up and enjoy.

Roberta X said...

Ah, you guys...! Truly, we're all on much the same page. :)

Zendo Deb said...

Gorillaz "Feel Good Inc." still the best 'windmill' song.