“But Laura, you still have access to the internet! You joined Twitter. Couldn’t you come up with a better excuse?”

The answer, my 2 readers(and innumerable stalkers), is no. That’s the past however and I’ll really try not to let that much time go between my mediocre postings.  One *possible* wishy-washy excuse for me not posting as much is that I haven’t been eating out as much. Not to fear, I’m still rolling in( minimum wage) dough as always. It’s been more of a health thing, really. The good news is that instead of eating out at cheap noodle joints I’ve been cooking lots of meat at home. I feel like a wo-man.

Eggs are kind of meat–fetus meat, so that counts for something. On most occasions, I am a lazy, aherm…resourceful cook. I usually find some weird dish to make out of whatever I have in the kitchen. Enter today’s breakfast masterpiece, scrambled cheese and link eggs with more sausage links. Mm.

If for some unfathomable reason you like what you see, give it a whirl:

Ingredients:

-2 eggs

-2 TBSP half and half

-1 package sausage links(Farmer John’s): cut 1 link after cooking to add to scrambled eggs and eat the rest!!

-1 TBSP unsalted butter

-2 cloves garlic, minced

-1 green onion stalk, diced

-salt and pepper to taste

-diced salmon flakes

-1/4 cucumber, sliced

-a hunk of cheese, grated or cut into tiny cubes(approx. 1/8 cup)

First, for you multitaskers, get to slicing and dicing the ingredients either before or while cooking your sausages. If you want to wait to cook the sausages until your ducks are in a row, fine by me. I like garlic.

 I also like onions. And Kyocera ceramic knives. Ceramic knives cut vegetables like a dream. You can’t smash garlic with it though. Hence, the Henckel.

 Next, gently whisk your eggs together.

Add the half and half and gently incorporate it into the eggs.

Heat up your pan on a medium/low setting and toss in your butter and garlic.

Saute it just till you can smell the aroma come out and send your bowl of eggs into the fire! Let the egg mixture begin to cook and thicken a bit as seen below:

Add your little pile of cheese before the eggs cook too much, folding the cheese into the eggs gently rather than stirring it up vigorously.

 At this point, the eggs are pretty much done, so work fast to add the cut up sausage link and the green onion, folding them in. It’s best to cut the heat a bit before the eggs are well-cooked as the pan retains heat and the eggs will continue to cook after they are removed from the stovetop.

Next, garnish however you like. I have a jar of salmon flakes from Mitsuwa that I use to make onigiri. Since I’m not really eating rice so much(at all….errr..) and want to use it up, it added a nice salty contrast to the smooth eggs. I basically turned my back on potatoes(I know, what’s next, whisky?), so I added some cucumbers to cleanse my palate.

And if you really want to enjoy this, make a fresh cup of coffee in a French Press or other coffee love-intensive brewing device. More on that next time…

Boiled Eggplant with katsuobushi

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