Wanting a sandwich but not a cold lunch? Consider a hot, delicious Scrambled Egg Sandwich instead. The bacon adds crunch and salt to the creamy eggs.
On Tuesday morning, a young man was kind enough to inform me that there are only 15 days until Christmas. While he is still alive, the glare I shot his way was provoked by the fact that I am still woefully unprepared for all the commercialization parts of Christmas.
I don’t have all the presents bought, my menu isn’t made and I definitely am not finished decorating. It’s all good though, because we’re not going to be home for at least a part of the holiday week. We’re headed to Grandma and Pap’s house.
Our forthcoming visit fit in well with the C.L.U.E. Society’s theme this month; food that a grandmother would have cooked. Okay, okay. To be totally honest, it’s supposed to be food that my grandmother would have cooked, but since she was Armenian and only cooked her country’s fare, expecting to find another C.L.U.E. member who shared that in common would have been a stretch.
So, I went with Sophie’s grandmother instead. What made finding food that Grandma would make even more fun was the fact that I got to head over to Kelli’s Kitchen for my search, since she was my secret blogger this month.
If you’ve not been before, I highly recommend dropping by Kelli’s place as soon as you get a chance. I spent an awful lot of time wandering around her kitchen, stopping by the Christmas goodies and awesome breads in my search for a dish.
I have to admit that I pretty much stopped in my tracks when I came upon the Scrambled Egg Sandwich that Kelli made back in 2012. I’m such a huge egg fan and with all the holiday hustle and bustle, I can totally see my mother-in-law putting together this hot and delicious sandwich for Sophie on one of those busy days before Christmas.
- 3 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 2 (or 3) rashers of bacon
- 1 tablespoon mayonnaise
- 2 slices of toasted bread
- In a small bowl, whisk together the eggs, milk, salt and pepper.
- Heat a small skillet over medium heat and coat with cooking spray. Add egg mixture to the skillet and cook, stirring constantly, until the eggs are cooked through. Return the eggs to a small bowl (new or the original one, cleaned thoroughly). Add the mayonnaise and mix gently.
- Spoon the eggs on one slice of bread and top with the rashers of bacon.
My friends, welcome to The Blogger C.L.U.E. Society. Much like the game, this blogger society involves secrecy, fun, challenge and cooperation with the other game playing members. The good news about this, however, is that in the end, everyone’s a winner.
Each month members receive the name of a food blog. They’re job is to keep that name secret while they rummage through the site, looking for the perfect dish to make. On the second Wednesday of the month, we post our dish and reveal who our secret blogger was.
For this month, it was Kelli, in the kitchen with the eggs. A total win.
If you thought this was fun, I hope you’ll take a few minutes and visit the others that are playing our game this month.
- Lemon Mascarpone Layer Cake from Liz at That Skinny Chick Can Bake
- Beef Barley Soup from Kate at Kate is Cooking
- Scrambled Egg Sandwich from Christiane at Taking on Magazines
- Mexican Hot Chocolate Mix from Debra at Eliot’s Eats
- Ginger Snap Cookies from Lisa at Authentic Suburban Gourmet
- Scalloped Potato Cottage Pie from Ramona at Curry and Comfort
- Lemon Chicken Thighs from Janet at From Cupcakes to Caviar
- Christy from Culinary Diva
- Persimmon Syrup and Persimmon Smash Cocktail from Alice at A Mama, Baby & Shar-pei in the Kitchen
- Smoky Potato Corn and Poblano Chowder from Azmina at Lawyer Loves Lunch
- Apple Butter and Body Lotion from Kelli at Kelli’s Kitchen
- Roasted Honey Rosemary Pecans from Kim at Liv Life
- Susan from Create Amazing Meals
- Best Ever Ginger Snaps from Aly at Cooking in Stilettos
- Brats and Kraut from Lea Ann at Cooking on the Ranch
- Kathy from Bakeaway with Me
- Pumpkin Scones from Anna at Anna Dishes
- Roasted and Stuffed Eggplant from Stacy at Food Lust People Love
- Swedish Dark Rye Bread from Wendy at A Day in the Life On a Farm
- Spelt Dinner Rolls from Jean at Lemons and Anchovies