Egg Hash
Upscale Fried Eggs

• ½ Stick Butter
• Melted in Frying Pan
• ½ Tablespoon Meat Rub
• A liberal dousing
• A Paprika-Cayenne Blend
• It will rest here on the Melted Butter releasing flavour as I proceed with the remaining steps.
• 4 Green Onions
• Sliced Thin
• Mixed into The Butter
  • Tasting
    • "It's got some heat."
• ¼lb Realish Mild Cheddar
• As warm as possible.
  • Brought up to room temperature.
  So, I should have taken this out first.
• 1 Pepper
• Reddish Orange
  • If that matters.
• Sliced Thin
  • Next time, I will remove everything white.
• Once again, mixed into the Melted Butter.
  • "I can live with that Butter Sauce."
• 5 Eggs
• OK. Six.
  • But I'm only using the five.
• Pre-Cracked

Cooking was a three step process.

• Vegetables
• Sauteed Lightly
  • Until Done
    • Maybe, a bit less.
• Eggs
• Covered
• On Low
• It's a slow poach.
  • The Eggs on top of The Vegetables.
• Cheese
• Added on top.
• After Eggs were cooked
• A nice slow melt.

I turned up the heat at the end. But I should not have. The additional heat added a crispy sort of rubbery edge to the Eggs, which is not as I would have it.

Taste-wise (as opposed to texture-wise), this was fantastic. A dash of Red Pepper turned up the heat... just a little.

And in other news, I remain a firm believer in Salting To Taste.

February, 2021