Adobo Scrambled Eggs

Ingredients

5 eggs

1/4 cup vanilla coconut milk

1 cup portobello mushrooms-diced & cooked

salt/pepper to taste

1/4 cup adobo sauce

1/4 cup cilantro-chopped

Directions

1. Whisk eggs, salt/pepper, and coconut milk together in a large glass bowl

2. Stir in cooked mushrooms

3. Bring one inch of water to a low boil in a medium sized saucepan

4. Put the glass bowl with the eggs in it over the saucepan like a double boiler

5. Every few minutes stir the eggs with a wooden spoon

6. The eggs are done in about 20-25 minutes

7. Garnish eggs with the adobo sauce and cilantro

Serves 2

I first tried this scrambled egg technique last year when I was reading a french cookbook by Ina Garten. At first I became impatient with the longer process and was almost going to give up and just cook it the old fashioned way. But I stuck with it and it was completely worth it! The eggs had such a nice texture. When I made these eggs yesterday, I wasn't in a hurry, like last time when I had guests waiting, and I actually enjoyed the longer cooking process. I learned to stop fussing with it and just leave the eggs alone. That way I could go make the toast, set the table, and cleanup a bit. You can add whatever you wish to the egg mixture. I just happened to have some leftover mushrooms that had been cooked with a little truffle salt. It's a good way to clean out the fridge. You don't have to use coconut milk, that's just the kind of milk we always have on hand. The adobo sauce makes these eggs phenomenal! I already discussed my Duluth story earlier about the adobo sauce. I think it's a fun idea to buy an extra side of a sauce or condiment that you love at a restaurant to bring home to explore with, especially the ones that are more complicated. I was pretty pleased with the toast I made. I took a tablespoon of Earth Balance butter and melted it in the microwave with a teaspoon on honey and then I drizzled it on the toast=so yummy and simple! I also decided to make an iced coffee because I had some leftover coffee in the fridge that needed to be used up. I don't drink coffee very often, but when I do I usually have leftovers. So instead of dumping it out, I just pour it into a pitcher and leave it in the fridge until I want an iced coffee. It's so simple to make, you just pour in a little vanilla coconut creamer and some ice and you are good!