restaurant recipes at home : Scrambles
“All Hams on Deck” Scramble
Popeye Scramble
Red Potato Scramble
Smoked Wild Salmon Scramble
Stir-Fry Shrimp Scramble
Tuscan Chicken Scramble
There are virtually hundreds of recipes for restaurant quality food, both on the internet and in
various cookbooks. Some are free, and some you have to buy. But what if you want to find the
best restaurant recipe available to whip up something new and different for your family and
friends? Then you will definitely want to check out …Real Restaurant Recipes!
You will find some of the most delicious recipes for just about any type of food you may wish to
prepare. These recipes are so tasty, and in such high demand at the restaurant, that they are now
available on my website and in my e-cookbooks for your cooking and eating enjoyment
"All Hams on Deck" is a favorite scramble with my restaurant
guests.
Although I know this is delicious, sometimes I think my guests
order it just because of the name.
One of the "keys" to this recipe is the Hollandaise Sauce
recipe.
“All Hams On Deck” Scramble
Preparation time: 8 minutes. Servings: 1-2.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoon each of butter and peanut oil or vegetable oil
1/4 cup diced red potatoes, or other
1/4 cup diced ham
2 tablespoons diced green pepper
2 tablespoons diced red onion
3 eggs
2-4 ounces Hollandaise sauce
Instructions:
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy (you could add 1 1/2 tablespoons of cream, if desired)
When the fat is hot enough to sizzle a drop of water, add potatoes, ham, peppers and onions
Sauté briefly, stirring or shaking pan often
Add the eggs and cook over low heat, stirring occasionally with a rubber spatula as the eggs cook
and do not allow the eggs to brown
Remove the eggs from the heat when they are “set” but still soft and moist
Divide in pan and slide onto plates for two servings, or plate whole for one serving
Top with my delicious Hollandaise sauce
"Popeye" scramble? Okay...it's the spinach.
My restaurant guests and I like life to be a little "fun."
In fact, most of us would like life to be a lot more fun...we need
to laugh almost as much as we need to eat.
“Popeye” Scramble
Preparation time: 12 minutes. Servings: 1-2
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 eggs
1/2 cup chopped fresh spinach
2 tablespoons diced tomatoes
2 tablespoons sliced red onion
1/4 cup sliced mushrooms
1-2 ounces Swiss cheese
(Vary the vegetable amounts to your taste)
Instructions:
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy (you may add 1 1/2 tablespoons of cream if desired)
When the fat is hot enough to sizzle a drop of water, add the red onion and mushrooms
Sauté briefly, stirring or shaking the pan often
Add the tomatoes and spinach and then add the eggs
Cook over low heat; stirring occasionally with a rubber spatula as the eggs cook (please do not
allow the eggs to brown)
Remove the eggs from the heat when they are "set" but still soft and moist and immediately top
with the cheese and cover briefly to melt
Divide in the pan and slide onto plates for two servings or plate whole for one serving
At the restaurant, I serve this with cooked sausage patties and
buttermilk biscuits.
Ummm Ummm good!
Use left over cooked potatoes.
Red Potato Scramble
Preparation time: 15 minutes. Servings: 2.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
6-8 ounces cooked, diced red potatoes (or other potatoes)
1-2 ounces sliced red onions
Dash of garlic powder
3 eggs
1-2 ounces diced fresh tomato
Freshly ground black pepper (it does make a difference)
1-2 ounces Cheddar cheese, grated
Instructions:
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy (you may add 1 1/2 tablespoons of cream, if desired)
When the fat is hot enough to sizzle a drop of water, add the potatoes, red onions and a dash of
garlic powder
Sauté briefly, stirring or shaking the pan often
Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula and please
do not allow the eggs to brown
Add the tomatoes and stir
Remove the eggs from the heat when they are “set” but still soft and moist
Immediately top with cheese and cover until cheese is melted
Divide in the pan and slide onto plates for two servings or plate whole for one serving
☺ Enjoy!
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