Bake a large white potato, such as a Russet (be sure
the skin is not showing any significant green coloration). A few minutes
before the potato is ready to come out of the oven, prepare any of the
King's scramble recipes shown in this section.
When the scramble is finished, split the potato
wide open, put a dab of real butter on it (the Chef never uses margarine
or product with hydrogenated oil), then and fill it to overflowing with
your scrambled egg creation. Clearly you can put it in the potato, over
the potato, and even under the potato, or you can do all three.
The King's Scramble, the foundation recipe used
throughout this section, is shown below for quick reference.
the King's Scramble
What you will need:
6 eggs at room temperature
1/4 to 3/4 teaspoon salt to taste
1/4 to 3/4 teaspoon black pepper
1/3 cup cream or milk with cream (please use whole
milk)
3 tablespoons of butter (or coconut oil)
Seasonings -- cayenne pepper, garlic powder, ginger, Italian or whatever
you prefer
What to do:
Crack the eggs into a stainless steel or glass mixing
bowl. Do not use as a small bowl which will make it hard for your to stir
the eggs.
Stir eggs slightly until both yolks and whites are
barely broken and lightly mixed (do not beat or over mix).
Add salt, pepper, seasonings, cream, and mix well.
Melt butter or coconut oil until it lightly sizzles
in skillet ( the King's cook prefers steel or well seasoned iron pans but
never, never teflon pans)
Add eggs to the hot skillet; reduce heat to medium
low. Stir eggs slightly. As they begin to turn a golden brown and
become firm, use spatula to lift the eggs from the bottom.
Serve eggs as soon as the eggs
are fairly firm throughout but not "dried out."
Optional Serving Suggestions:
Add American or Cheddar Cheese to the hot potato
Add finely diced onions and fresh green jalapeño.
You can have a delicious and nutritious breakfast
for less than a dollar a serving.
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Bouquet, shown above, presented on a graceful metal stand,
is an ostrich egg, about the size of a cantaloupe, beautifully designed and carved by Claude Garber. See more of his incredible art at http://eggsalon.com/OstrichEggs.ivnu
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