Tuesday, March 21, 2006

Wisconsin Gourmand*

Eggs are not considered a breakfast food in Brazil, apparently. And eating them alone--that is, not IN something--is even more repulsive, we're told. Both Dani & Gabi find both concepts vaguely objectionable.

But we're making progress. Any quiche we make vanishes quickly, though Gabi prefers it still as a lunch or dinner food. And now we've turned him onto one of our favorite breakfast creations. Here's how it goes:

  1. Sauté some fresh, sliced mushrooms. (Onions are also allowed in this pan if inclined.)
  2. In a large skillet, cook a bunch of frozen onion tater-tots in just a little butter. Mash them up as they thaw. Add mushrooms.
  3. Crack a half dozen eggs into a bowl, stir them up and pour them over this mixture. Fold, refold & fold again until eggs are cooked.
  4. Put in a big handful of shredded cheddar (this IS Wisconsin, after all). Continue folding.

That's it. Over the years we've assigned it the clever name

Egg Goop (gūp)
n. Slang.

A sticky wet viscous substance.

[Perhaps alteration of GOO.]

My sister makes a variation of this with sausage in it and calls it, quite appropriately, "Cardiac Eggs." But we prefer the vegetarian version.

Gabi went to the Coldplay concert in Milwaukee the other night and several of his buddies stayed the night here afterward. The next morning, all expressed a bit of skepticism toward the egg goop, but they agreed to sample. And all were rapidly and violently converted!

*The second definition of "gourmand" is 2. A gluttonous eater. I never said anything about haute cuisine!