Cook this: Five-minute back to school breakfast
Jared Finkel/Calkins Media
Chef Shereen Pavlides pairs her homemade jams with bagels and over-easy eggs for a quick breakfast before school.
Chef Shereen Pavlides pairs her homemade jams with bagels and over-easy eggs for a quick breakfast before school.
For this week蘑菇视频 Cook This, chef Shereen Pavlides whips up some fast and fun breakfast, a great head start before school.
5-minute back-to-school breakfast
While your bagel is toasting in the toaster, prepare your eggs. When your eggs are finished cooking, your bagel will be ready. Breakfast in 5 minutes or less.
fresh frozen bagel 鈥� toasted (see tip below)
cream cheese, butter, or jam
for over-easy or scrambled eggs:
1-2 large eggs
1/2 tablespoon unsalted butter
splash of milk (if making scrambled eggs)
kosher salt / fresh finely ground black pepper
How to flash freeze fresh bagels:
Slice fresh bagels and place into a large zipper bag. Store in the freezer for up to 2 months. Remove bagel as needed and place into the toaster, until toasted. Spread your favorite cream cheese, butter or jam over each half.
For an egg over-easy
Melt butter in an 8-inch non-stick fry pan over medium heat. When the pan is heated, crack 1-2 eggs into the pan and cook until slightly set, 15-30 seconds. Reduce heat to medium-low, season lightly with salt and 1 turn on the pepper mill. Continue to cook until set, 15-30 seconds. Slowly swirl the pan to release the egg and carefully flip, with a flick of the wrist. Fry the egg until slightly set, 15 seconds. Slide onto a plate. (Note: no spatula is needed)
For scrambled eggs
Whisk 1-2 eggs, milk, pinch of salt and 1 turn of pepper into a small bowl. Melt butter in an 8-inch non-stick fry pan over medium heat. Stir in the eggs, using a rubber spatula. Reduce the heat to medium-low and continue stirring until slightly set but still a little wet, about 30 seconds. Remove to a plate. (They will continue to cook on the plate.)