I’ve been dreaming about the whole wheat biscuits I made on Sunday, so I knew breakfast would be all about them this morning.
I sauteed some spinach in a pan, threw an egg on top, spackled it all together with my spatula, and put it on top of a slice of provolone inside a biscuit, plus one lonely plum on the side. The slice of cheese was so big that it made a little skirt to hide the bottom of my biscuit.
See? There’s the bottom. These were heaven on earth. Fluffier than I remembered and twice as delicious. My egg was a bit runnier than I would have liked though (notice my thumb). I can’t ever seem to get fried eggs just right. I need to time them so I know the exact amount of cooking time needed for an egg over easy. I will perfect over-easy eggs.
When we were in Italy, Brad got into a conversation with a British lady while waiting in line for a fried egg at the hotel breakfast. She has never heard of an over-easy egg before. It wasn’t just an issue of different terminology, she reported to him that they didn’t eat eggs slightly runny…just very runny or cooked completely. Very interesting. I’m going to have to confirm this with the British people I know.
Question for my fellow bloggers who post recipes: When using other people’s recipes, I would never ever take credit for their recipe as my own. However, do you post the recipe if it is part of a book? I understand why cookbook authors might not want you do this; they want people to buy their books if they want the recipes. But, I’ve been noticing some other bloggers posting cookbook recipes and am wondering if it’s an okay thing to do. Thoughts?