Thursday, October 22, 2009

A Tisket, A Tasket, A Big Ole Fried Cheese Basket

Because it's fun to have breakfast for supper, I made up a cheese basket to serve with scrambled eggs. Here's how I make mine. Heat up a cast iron skillet lightly sprayed with oil, and when hot, sprinkle in some grated cheese.

Turn your heat down to med low and give it a minute or two for the underside to start turning a nice golden color.

Use a thin spatula to gently lift up from the outer edge. If it's still gooey, let it cook some more and try again.

Then flip it over onto a little dish or ramekin, with the bottom side facing up.

It only takes about 15 sec. or so to firm up enough for you to invert it.

It's really yummy and you can fill it with anything that goes well with cheese.

I filled mine with scrambled eggs, sprinkled with some red pepper flakes and even put a little picante sauce and grated cheese on top.

For dessert, I sliced a cantaloupe in half, scooped out the seeds and filled it with some frozen blueberries.

Supper in like 6 minutes flat. How easy was that?

1 comment:

Filled with Love said...

Yummy for my eyes and tummy!