YUMMY EGGNOG SCRAMBLED EGGS
A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ]
Provided by Dying4Eternity20
Categories Breakfast
Time 8m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat your Seasoned iron skillet to medium heat.
- In a bowl, crack 4 eggs and beat/mix well.
- Add eggnog (I didn't measure, I just poured what I'm assuming was 1/3 cup. May have been more), and beat together well.
- Once skillet is good and hot, slowly pour egg mixture into skillet and let sit for a few seconds until the bottom is set.
- With a metal spatula, scrape the cooked egg off the bottom of the pan and create a pile in the center making room for more liquid egg to cook. Over stirring leads to smaller pieces of eggs, and reduces the fluff dramatically.
- Continue this way until all the liquid egg has cooked.
- Continue tossing egg bits until throughly cooked.
- Serve topped with a few dashes of ground cinnamon, pinch of nutmeg and a quick swirl of honey (it really only takes a LITTLE swirl).
- Enjoy!
Nutrition Facts : Calories 204.1, Fat 13.1, SaturatedFat 5, Cholesterol 447.9, Sodium 162.8, Carbohydrate 6.5, Sugar 4.3, Protein 14.2
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Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #5-ingredients-or-less #omelets-and-frittatas #breakfast #eggs-dairy #american #easy #beginner-cook #fall #kid-friendly #winter #eggs #dietary #low-sodium #seasonal #low-calorie #pacific-northwest #low-carb #inexpensive #low-in-something #number-of-servings
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