Regular egg sandwiches are made with a fried egg; but what if you want scrambled eggs? Too messy, as scrambles eggs tumble into you lap as soon as you take a bite of your sandwich. Well the Chef has a solution, and it is to scoop your favorite scrambled egg recipe into a warm pita. No egg-spillage here!
It is safe enough to carry in the car. Now I would not normally recommend you eat and drive (just click here to see my precautionary PSA video on "Eating & Driving"), but my Pita & Scrambled Eggs is an exception. It is neat and deliciously portable.
I make my scrambled eggs with sundried tomatoes and sauteed mushrooms. Use your favorite ingredients - how about a little cheese in your scrambled eggs? Then stuff the pita with lettuce, tomato and mayo?
Looking for a laugh with your Pita & Scrambled Eggs? Click here and here for two Coffee Comedies of mine.
Whole Wheat Pita Bread has been turning up at my local 99c only Store, so I always have some on hand. It is a budget item you can get at any grocery. Warm them on the grill as you scramble your eggs.
Ingredients ( 2 pita pockets )
Directions
For a mushroom/sundried tomato scramble: Add sundried tomatoes with oil to a medium hot pan and saute mushrooms until soft, about 5 minutes. Begin to heat pita bread on grill or in a toaster - pita just needs a slight brown, it is thin so it will heat up quickly. And pita pockets will open easier (without tearing) when warm.
Next separate 2-3 eggs from shell and add to mushroom/sundried tomato mix. Scramble egg mixture until done.
Open each pita and fill with cooked scrambled eggs. You can add mayo, lettuce and tomato to your Pita & Scrambled Eggs.
Make the Chef's breakfast pita your own by cooking your favorite scrambled egg recipe!
It is safe enough to carry in the car. Now I would not normally recommend you eat and drive (just click here to see my precautionary PSA video on "Eating & Driving"), but my Pita & Scrambled Eggs is an exception. It is neat and deliciously portable.
I make my scrambled eggs with sundried tomatoes and sauteed mushrooms. Use your favorite ingredients - how about a little cheese in your scrambled eggs? Then stuff the pita with lettuce, tomato and mayo?
Looking for a laugh with your Pita & Scrambled Eggs? Click here and here for two Coffee Comedies of mine.
Whole Wheat Pita Bread has been turning up at my local 99c only Store, so I always have some on hand. It is a budget item you can get at any grocery. Warm them on the grill as you scramble your eggs.
Ingredients ( 2 pita pockets )
- 1 whole pita spit in half
- 2-3 eggs
- 4 whole button mushrooms - sliced
- Sundried tomatoes with oil - about 2 tablespoons, sliced.
- Salt and pepper to taste
- * 1 tbsp. oil for sauteing mushrooms if you are not using sundried tomatoes.
- Other options include: cheese, spinach, cooked bacon and sausage. Just use your favorite scrambled egg recipe.
DirectionsFor a mushroom/sundried tomato scramble: Add sundried tomatoes with oil to a medium hot pan and saute mushrooms until soft, about 5 minutes. Begin to heat pita bread on grill or in a toaster - pita just needs a slight brown, it is thin so it will heat up quickly. And pita pockets will open easier (without tearing) when warm.
Next separate 2-3 eggs from shell and add to mushroom/sundried tomato mix. Scramble egg mixture until done.
Open each pita and fill with cooked scrambled eggs. You can add mayo, lettuce and tomato to your Pita & Scrambled Eggs.
Make the Chef's breakfast pita your own by cooking your favorite scrambled egg recipe!
Sounds like another great idea/recipe. Now to pick up some pita pockets.
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