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.
I too enjoy twisting that weasel over my eggs. A trick taught me by a school principal, who taught me little else.
ReplyDeleteOMG. 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.
ReplyDeleteBut, yeah. A sprinkle on eggs, a tablespoon in the chili con carne (a big pot of it, mind you), and of course, on steaks.
"I too enjoy twisting that weasel over my eggs."
ReplyDeletePHRASING!
;)
I am a fan of Montreal Steak Seasoning as well - using the spicy variety at the moment.
ReplyDeleteMontreal 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.
ReplyDelete