Egg and Eggplant
2 slices eggplant seared in non-stick fry pan with Pam
1 egg, scrambled
small slice of cheddar
**I had already prepared the Eggplant. Peeling and slicing it, salting and placing between paper towels for a day. Cooked it quickly in a little olive oil on the stove and stored in Tupperware. I’m the only one who eats it, so now it’s ready to go!
Scrambled the egg, added tomato and spinach, warmed up the eggplant all in one pan, threw the cheese on top until melted and made an eggplant/egg sandwich. I’ve got to tell you, that baby had some staying power and I was feeling all kinds of healthy, too!
An option for the not so healthy set..but completely delicious!
Chocolate chip scones
2 cups flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1 1/4 cup heavy cream
3/4 cup chocolate chips (**I make one scone without CC, we have a daughter who prefers them plain with a little honey…I know, odd…if she didn’t look so much like the rest of them, I’d have her DNA checked!)
Mix and knead, shape and bake @ 375 for about 15 minutes or until done.
**I’m NOT a good or patient scone shaper…I ball up the dough and squash it into a thick circle…voila! scone. No one complains.