Thursday, August 27, 2020

Corned Beef with Scrambled Eggs - Video Recipe

Your arteries will groan but your tastebuds will sing for The 99 Cent Chef's latest breakfast recipe, Corned Beef with Eggs. And it's so rich you may need your cholesterol checked afterward!

One of L.A.'s original and classic Jewish Deli's, Canter's, serves the best Corned Beef in towering sandwiches or for breakfast.

And for the price of their $12.50 breakfast, you could easily do it yourself much cheaper. If you caught my Homemade Corned Beef and Cabbage recipe video and want to try your hand at it, just click here to get started.(I always store a few corned beef packages in the freezer from St. Patrick's Day meat sales.)

Homemade Corned Beef - Video Recipe

While not as economical as making your own Corned Beef (that I got for $1.69 cents per pound from Albertsons,) you could pick up some pastrami from your favorite Jewish deli or packaged sliced Corned Beef from the grocery store. And eggs are always cheap.

If you are like me, it's hard to finish a typical overstuffed Corned Beef Deli Sandwich. So instead of eating it a day later on soggy bread, you can just take out the meat and use it in my  Corned Beef with Scrambled Eggs recipe.

And there is nothing to it. Just heat up some cooked Corned Beef and stir in your favorite egg scramble. You don't even need to season it, as Corned Beef is salt-cured enough.

This is a dish to make on a Saturday or Sunday morning, where you'll have the time to recover from my food coma-inducing Corned Beef with Scrambled Eggs.

Corned Beef with Scrambled Eggs - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (one serving)
  • 1 to 3 eggs - scramble any way you like it.
  • Leftover Corned Beef - shredded and roughly chopped. A pile that equals the size of one egg is a good serving. Of course, you can use as little or a much as you desire.
  • No need for salt, as Corned Beef is seasoned enough for me - but you can add some if you like.
  • Teaspoon cooking spray or oil -- optional. I left it out as the Corned Beef leftovers came off the fatty ends, and were oily enough.

Heat up your omelet pan over a low/medium heat. Flake or peel off Corned Beef pieces from leftovers. Roughly chop it. You can oil the pan if necessary. Saute Corned Beef for a minute -- just long enough to heat it through.

Break in 1, 2 or 3 eggs and start scrambling it all together. You can whisk the eggs first, then add to heating Corned Beef. Just make your favorite egg scramble recipe.

Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like: toasted bagels, bread or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.

Make this recipe your own. Try melting cream cheese into the scramble (or your favorite cheese) when eggs are almost done cooking. I like to add a splash of milk to my 2 eggs, lightly whisk together, then saute until done.

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