I wouldn’t have expected this one from Grandma Joyce…I don’t really remember her as a ketchup kind of girl. To be honest, I snickered a bit as I was making this less than impressive dish. I’m not a ketchup girl myself, especially not the kind that likes ketchup on her eggs!
Ok. It was amazing. It was delicious! The perfect balance of crunchy, soft, chewy, cheesy, tomato, vinegar, eggy goodness.
I would have called this a breakfast dish but the recipe states, “This is a nourishing luncheon dish, quickly prepared.” Notes like this remind me that by trying these recipes as they’re written I’m in a bit of a time warp. I have to imagine these dishes as they were intended. I served this as an open faced sandwich and ate it on the run. Grandma Joyce would have served this to a small group of ladies, on her china, with her silver and they would have enjoyed each bite as they conversed.
1/4 cup milk
1/4 tsp salt
1 tbsp butter
1/2 cup grated cheese (I used cheddar)
4 slices toast
Slightly beat the eggs and combine with milk, salt and a dash of pepper.
Melt butter over medium-low heat. Pour in egg mixture, stirring constantly until cooked.
Spread toast with ketchup, “heap” each piece with scrambled eggs and cover with grated cheese. Serve at once.*
*If making a larger quantity arrange the toast on a cookie sheet and broil briefly to melt the cheese right before serving.
Stir the eggs, milk and seasonings together.
Melt butter in the pan over medium-low heat.
Pour the eggs in and stir continuously.
If you’re planning to put these under the broiler make sure you keep the eggs a bit runny. This way they won’t be dry when you serve them.
Toast. Perfect. Simple. Golden. Toast.
There’s the ketchup, I didn’t give it the credit it deserved!
Eggs on top.
Cheeeeeeese on top.
Meeeeelted cheeeeeeese on top!
Amazingness. Hope you love it enough to make it a breakfast (or luncheon 😉 ) staple at your house!
Do you have any recipes you swear by that involve ketchup?