Posted by: A. C. Cockerill | October 14, 2015

Foodie Corner – 2015 – Post #13 – Thanksgiving Eggs

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2015 – Post #13 – Thanksgiving Eggs

What are Thanksgiving Eggs?

My two cents, but please share yours:

They’re a type of scrambled eggs.

Sauté 1/2c diced onions, 1/2c diced celery, and 1c sliced cooked mushrooms in 1-2T butter. Add 1/2c herbed breadcrumbs–the kind you use to make Thanksgiving stuffing–and sauté for another minute. Next, add the eggs and scramble until thoroughly cooked. Serve warm. Enjoy.

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Responses

  1. Hm. That’s not exactly what I’d picture for Thanksgiving Eggs.

    Perhaps onions and mushrooms sauteed. Make a flattened patty of stuffing fried up crispy on the outside like a crab cake, topped with a poached egg, the onions and mushrooms, and turkey gravy? (Cranberry on the side for I do not know how I’d like cranberry with a poached egg.)

    • That sounds really good, Aunt Mary! Cheers, Ashley


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