Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Breakfast Trifle

on May 12, 2014

ImageScramble you eggs fast, is what I thought was the best way to make a great scrambled egg. I mean, I see them do this in diners and they do it so fast. I have to tell you that I learned by making a lot of scrambled eggs that this is not the way. Low and slow is how you want to scramble your eggs. Now I don’t know anything about the science of it all but I can tell you that the proteins in the eggs seem to love a slower process of being scrambled. After you try my method I think you will agree, that cooking eggs the right way makes a huge difference in the final outcome. Let’s step bag a little and start with what I think is my favorite food to eat and that’s breakfast food. I love having all my favorite breakfast ingredients either in a Frittata for maybe even, skillet style where everything is layered. Then I thought in a large glass bowl where I could just stare in amazement at it’s colorful beauty.Image

I start to brown off 1 pound of ground turkey sausage that I saute in a large iron skillet with 2 tablespoons of olive oil. I want to first get some good color and caramelization on the meat. To that I add a sprinkling of kosher salt, pepper, and 1 packet of fajita seasoning mix. I decided to do this, to give some really bold flavor to the turkey sausage. After the sausage has started getting good color on it and my seasonings have combined with the turkey, I then add 1 large diced onion and cook that down with the sausage. Image

ImageWhile this is working I break open a package of “ready to go” diced potatoes with onions, you know the ones. Listen, I don’t have any problem taking help from the store, I mean, they are already peeled and diced and I think they are there for the convenience and when you need it in a jiffy. Oh gees, I’m rambling, Anyway in another large saute pan I melt 3/4 of a stick of unsalted butter and pour the potatoes right in. I sprinkle salt, pepper,and around 1 tablespoon of dried oregano. At this point I toss the potatoes through the butter once, then I don’t touch them until they get that nice crunchy brown exterior. No matter how bad you want to stir them, don’t, Listen go ahead and peek at them after a few minutes to see if they are ready to turn but let them do their thing and you will have perfect crunchy potatoes on the outside and creamy and soft on the inside.Image

After I have turned the potatoes I added some mini sweet bell peppers to them for some added flavor. I just love sauteed peppers in my potatoes.


At this point the potatoes and peppers have cooked and I just set them aside while I start on the eggs.


So now it’s time to scramble the eggs. After I’ve taken the potatoes out of the saute pan and set them aside, I go ahead and use that same pan to cook the eggs. I spray a light coating of non stick olive oil spray to the pan that I have set on a med low heat. In a large bowl I taken 1 dozen egg, 1/4 cup of heavy cream, 1 teaspoon of Kosher salt and 1/2 a teaspoon of black pepper and whisk all of this together for around 1 minute or so. I pour them into the pan and slowly scramble the eggs not rushing the process. When they are cooked to my liking, which is a soft scramble, I add some freshly chopped chives to them.Image

I also have some Pico de Gallo that I made previously. I love pico and have it as often as I can. You can find my recipe for this in “my recipes” category of my blog. It’s really just tomatoes, cilantro, a seeded jalapeno, red onion, lime juice, Kosher salt and pepper but it is so delicious with everything.


Now I did tell you that I will sometimes take help from the store when I can but not with cheese. I only buy cheese that I grate myself. This is the one place I don’t take a short cut. It makes a big difference. I chose a mild jack and cheddar for this dish. Alright, let’s start to layer this dish. First the sausage, then the cheese, then the eggs, now the potatoes with the sweet peppers, and finally the Pico de Gallo. Repeat this process until the bowl is full. This dish is great for entertaining. Perfect for a brunch or really just anytime.Image


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