Monday, October 8, 2012

The Recipe Is Called Chinese Eggs - We Call It Scrumptious

It's Monday once again and it has gotten cool enough that we had to turn the heat on in the house.  Who would have thought it would get that cool this early?  The fact that there was snow in some parts of the country set records and the Today Show said there is only a 5% chance of snow this time of year.  I certainly hope that is not an indication of the kind of winter we might have.  Yikes!

Today's recipe is one that I have had for many years.  Dan taught school for 38 years and on payday, groups of teachers took turns providing breakfast for all the other teachers, aids and administrators in the school.  It was just a nice little "pick me up" to look forward to on everyone's favorite day - payday.  One Friday he came home raving about the breakfast they had that morning.  He kept telling me it was called Chinese eggs and I could not for the life of me figure out what that could be.  I told him to ask for the recipe and he did.  Let me tell you, this is a really delicious recipe that is easy to fix and oh so good.  You can make it for breakfast, brunch, lunch or dinner.

Our daughter, son in love and grandsons were coming over for dinner last night and I decided to do breakfast for dinner.  The boys LOVE eggs and bacon and I knew it was something they would actually eat for once.  Chinese eggs were a huge hit with the oldest grandson who is 9 and a very picky eater.  Hooray, I finally found something he really likes besides hamburgers.  His comment was it reminded him of fried rice like you get at Chinese and Thai restaurants and he ate two huge helpings.    The advantage is, it is not stir fried and much easier to make.  It is very savory and delicious.  Here is what you need.

1 box Uncle Ben's wild rice (I used 2 boxes of the 5 minutes Uncle Ben's wild rice)
1 stick butter
12 eggs
1/2 lb boiled ham, diced (I cut ham from a baked ham and diced it, works fine)
1/2 onion diced

Cook the Uncle Ben's wild rice according to directions on the box and set aside.  Crack 12 eggs into a bowl and whisk.  Set aside.  Saute the diced ham and onions in 1/2 stick of melted butter.  I did this in my electric skillet.  Add the eggs and scramble.  Add the cooked rice and mix thoroughly.  Add the other 1/2 stick of butter and melt into the egg/ham/rice mixture, stirring until the butter is melted.  No salt is needed in this recipe.  The butter, ham and rice are all flavorful and have enough salt.

That's it.  You are done and ready to serve!

We had fried potatoes with onions, a plate of bacon (for the boys) and a green salad to enjoy with this wonderfully tasty main course of rice, eggs and ham.  We also enjoyed my cinnamon toast coffee cake with this meal which was a major hit with the boys!

I did not give this dish the name Chinese eggs, it is what the recipe was called when it was given to me.  Whatever you decide to call it, call it delicious because it is.

With the testimony of a 9 year old boy, you know it's got to be good right?  This recipe will serve 8-10 people easily.  Give it a try the next time you want something different for dinner or are hosting a brunch or breakfast.  Your guests will thank you and will definitely want the recipe.  Don't you love meals that are easy AND scrumptious?  This is one of those for sure.

Everyday Donna

Things to Remember:

He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart  C. S. Lewis

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