Last year on our writers’ retreat, one of our friends went above and beyond by making us made-to-order omelets a couple of mornings. We felt so pampered! This year, we decided to include breakfast in the cooking plan. Each person was assigned a day for which they were in charge of both breakfast and dinner. There’s just something about having someone cook for you that gets the day started right.
This is one of my favorite special breakfast dishes, adapted from “The Encyclopedia of Creative Cooking”, edited by Charlotte Turgeon.
3 T. condensed milk
1 t. salt
2 dill pickles, diced
2 T. chives, chopped
1 T. dill, chopped
8 oz. Danish Cheese, diced
3 T. butter
1 extra T. chives, chopped (garnish)
Mix eggs with milk, salt and pepper in a bowl. Add pickles, chives, dill and cheese.
Heat butter in a large skillet. Add egg mixture. Cover. Simmer on low heat for 10 minutes.
While eggs are cooking, wash, peel, and quarter the tomatoes.
When egg mixture has set in the middle, place tomatoes on top for decoration. Sprinkle with chives. Serve at once. 6-8 servings.
“The Encyclopedia of Creative Cooking” is available at: