With your host, Chef 'Roy.
Good Day and welcome to Chez 'Roy. On today's program, we will be exploring bachelor meals. Our master chef has gone A.W.O.L. (Absent With Our Loot - out shopping with Ellie) leaving me to prepare lunch for myself and Adelaine.
After a quick survey of available ingredients, I decided that today's lunch will be one of my greatest recipes: Roy's Eggs and Stuff.
First you must start of with some Grade A eggs, preferably from a chicken. I chose four this time as this is a meal for one and a half. Next, crack the eggs into a bowl. Be careful to take out all the little bits of shell that you may have also dropped in.
Add some milk, salt and pepper, and just beat it, just beat it. Oooh!
Now comes the 'and Stuff' part. Mix in some cheese, pre-cooked bacon and fried mushrooms.
Unfortunately we were out of fungus today, but as an intrepid chef, I pressed on. As a side dish, I fried some leftover mashed potatoes, another favorite!
And, voila!
As usual, our customers at Chez Roy were happily satisfied.
_____________________________________________
Good Day and welcome to Chez 'Roy. On today's program, we will be exploring bachelor meals. Our master chef has gone A.W.O.L. (Absent With Our Loot - out shopping with Ellie) leaving me to prepare lunch for myself and Adelaine.
After a quick survey of available ingredients, I decided that today's lunch will be one of my greatest recipes: Roy's Eggs and Stuff.
First you must start of with some Grade A eggs, preferably from a chicken. I chose four this time as this is a meal for one and a half. Next, crack the eggs into a bowl. Be careful to take out all the little bits of shell that you may have also dropped in.
Add some milk, salt and pepper, and just beat it, just beat it. Oooh!
Now comes the 'and Stuff' part. Mix in some cheese, pre-cooked bacon and fried mushrooms.
Unfortunately we were out of fungus today, but as an intrepid chef, I pressed on. As a side dish, I fried some leftover mashed potatoes, another favorite!
And, voila!
As usual, our customers at Chez Roy were happily satisfied.
Wow, that looks pretty good. You should have your own show.
those are some pretty advanced culinary techniques. The whole crack the egg thing is tough... And then to scramble the eggs so that they are not over scrambled but not under scrambled either. For myself, I will stick to powdered.