Cooking For Engineers

[Gareth]

..... ....... and neither is it Green Eggs and Ham; just the Green Eggs.

Don't ask me how or why, but the subject of Dr Seuss came up in conversation on another set of forum boards that I subscribe to.

You all know me by now, so I guess that you would not be surprised to learn that I typed Green Eggs and Ham recipes into Google.

I was not pleased to find that the recipes that I got back used Green food dye to colour the Eggs. For a long time now a favourite for breakfast of mine has been Green scrambled Eggs on toast. So this is how I do it;

Serves one.

You can adjust the quantities to suit yourself, but try to keep them proportional.

4 large Eggs

25 g Butter or Margarine

50 ml fresh Milk

1 level teaspoon of dried Dill weed

1 level teaspoon of dried Parsley

1 level teaspoon of dried Chives

Note; You can use fresh cut herbs, but you will have to double the amounts.

Melt the butter in a sauce pan, and add the milk. As the milk comes up the boil add the herbs, turn down to a simmer and continue to stir them on the heat for 1-2 minutes. This softens the dried Herbs and allows them to begin to release their flavours.

Crack the Eggs into the saucepan, and keep stirring them with a spatula on the heat until you obtain the consistency of cooked Egg that you prefer. I like them when they can just support themselves when stirred into a heap in the saucepan

Serve on hot, freshly buttered toast.

It's as easy as that.

I read somewhere that both dried Dill weed and dried Parsley are excellent aids to digestion, but I just like the taste.

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