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eggstravaganzzza

(1 rating)
Vanity_Sol avatar
Recipe by
FRAN CHEFFULLA
@Vanity_Sol
Toronto, ON

IM LOVE THIS DISH , IT CAN BE WITH OR WITH OUT MEAT . YOUR DISCRTION IS HOW YOU WANT IT . JUST DELETE THE MEATFROM MY RECIPIE AND IT STILL TASTES JUST AS GOOD..

(1 rating)
yield 1 serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For eggstravaganzzza

  • 2 md
    eggs
  • 1/4 c
    onion
  • 1/4 c
    asparigus
  • 1/2 c
    left over roast beef shaved style
  • 1 md
    toasted english muffin
  • 4 slice
    med sliced extra old cheddar white --the one with the grainey texture , i use coastal cheese
  • 2 md
    thinly sliced mushroom ( washed of corse )
  • 1 Tbsp
    butter or margarine for the english muffin
  • 1 Tbsp
    butter for the cooking prep
  • 1/4 c
    thinly sliced red pepper
  • I LIKE TOO USE DICED COOKED POTATOE , ABOUT 1/2 INCH CUBED .OR WITH OUT IS FINE TOO.

How To Make eggstravaganzzza

  • 1
    SLICE UP ALL THE VEGGIES, MEASURE YOUR INGREDIENTS PROPER TOAST AND BUTTER THE ENGLISH MUFFIN
  • 2
    IN A MED DEEP DISH FRYING PAN, ADD THE BUTTER ADD THE ROAST BEEF AND POTAOE ADD THE ONION ADD THE RED PEPPER ADD THE ASPARIGUS ADD THE MUSHROOMS IN THIS ORDER. DO NOT WHISK THE EGG .IT WILL DO THAT ON ITS OWN , NICLEY FROM THE CRACKING OF THE EGG OVER TOP OF THE SAUTAEING VEGIES, AND NICLEY BREAK THE YOLK WITH THE UTISIL YOUR USEING. DONT GET ROUGH WITH IT .. GINGERLY BREAK IT AND MOVE THE VEGGIES AROUND IN A OUTWARD DIRRECTION WHILE THE EGG IS COOKING , DO NOT GO FRON THE EDGES , ALWAYS WORK IT FROM THE MIDDLE OUTWARDS GINGERLY.. WHEN YOU FEEL IT IS COOKED ANOUG , FLIP THE EGGSTRAVAGANZZA AND LET IT SAUTE FOR THE REMAINDER OF THE 5 MIN . ADD THE CHEESE LAST .AND SLIGHTLY LET IT MELT ON TOP
  • 3
    LET IT IT FRY UP ON UNBER 3 ON THE STOVE SO MED - HIGH HEAT..
  • 4
    IN A PLATE , YOU CAN SLICE UP SOME TOMATOS FRESH FOR THE SIDE DISH OR ;IF YOU CHOSE NOT TOO ADD THE POTATOE TO THE DISH , THAT CAN BE YOUR SIDE AS WELL. GINGELRY ADD THE EGGS TOO THE ENGLISH MUFFIN AND GORGE OUT BABES..I DO...NICE WITH MILK OR COFFEE..
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