When Pepsi gets into the avocado toast game, it’s no longer hip and cool. Which means, it is perfectly suited for me! It was pretty tasty, added scrambled eggs and some cherry tomatoes to give the experience a little more.
How to make microwave scrambled eggs: Break egg in bowl, add teaspoon water, beat, microwave 1 min, give it another stir. Done!
I’ve been totally craving gyros and haven’t been to a restaurant in ... gosh... a year? Low and behold the local grocery store sells sliced gyro meat. Amazing. Whipped up a grain bowl with creamy also store bought tzatziki sauce. It was heaven! Definitely going to have to do that again.
My mouth is watering just thinking about this:
I was craving something familiar and decided to make egg drop corn soup with ham and shiitake mushrooms. Wow. It’s been a while and just like I remembered as a kid, but maybe better because of the mushrooms and shallots. I have been in love with shallots lately. They are just so much more manageable than an onion.
Here is the bowl of warm nostalgia with a twist:
Sauté shallots, ham, and mushrooms in oil until slightly caramelized. Add can of creamed corn, fill empty can with chicken broth. Add an of broth to pot. Beat two eggs in empty can. Wait until soup is almost at a boil and slowly pour scrambled eggs into pot while stirring. Season with salt and white pepper.
