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The Vegetarian

Easy Breakfast of Scones and Eggs

January 07, 1988|DIANA SHAW | Shaw is free-lance writer in Los Angeles.

This is a breakfast I can throw together with one eye closed. The creamy eggs and flaky scones have a mild flavor and soothing texture.

STOVE-TOP SCONES

1 cup unbleached flour

1/2 teaspoon cream of tartar

1 teaspoon sugar

1/2 teaspoon baking soda

1/4 cup buttermilk or plain yogurt, about

Butter, jam

Sift together flour, cream of tartar, sugar and baking soda in medium mixing bowl. Slowly add enough buttermilk or yogurt to flour mixture to make soft dough.

Turn out onto floured board and pat into circle 1/2 inch thick. Cut into 4 wedges and bake on dry, floured griddle or skillet over medium heat until lightly browned. With spatula, turn to brown other side.

Serve hot or toasted, with butter and jam. Makes 4 servings.

CREAMY SCRAMBLED EGGS

1 tablespoon butter

6 eggs

1 tablespoon whipping cream

2 ounces fresh mozzarella cheese, cut into small pieces

Salt, optional

Freshly ground pepper

Melt butter in top of double boiler over boiling water. Beat eggs lightly with cream. Pour eggs over melted butter and lower heat. Cook slowly, stirring constantly, to keep eggs from forming lumps.

When eggs are half set, add mozzarella cheese. Continue to cook, stirring, until well blended and eggs are fully set. Season to taste with salt and pepper. Makes 4 servings.

Note: Dash of fresh or dried herbs may be added along with mozzarella cheese: oregano, tarragon, basil, dill, or chives.

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