Posted by: Erica Retrochef | April 6, 2015

Eggs A La Crunch

We recently had a chance to have a morning with zero children. This has been very rare for the last decade, and so naturally our minds turned immediately to what two romantically adults do when they get a moment alone…

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… we made a silly retro recipe.

Since we’ve already tried a recipe with banana and ham, we chose Eggs a la Crunch for this “romantic” recipe attempt.

recipe

EGGS A LA CRUNCH

1/2 lb. Velveeta Pasteurized Process Cheese Spread, cut in 4 slices
8 eggs
Chopped chives
Dash pepper
Chow mein noodles

Great for breakfast, for brunch, or lunch… the name of this dish is Eggs a la Crunch! (Pardon our poetic tendencies.) For each serving, place slice of Velveeta in greased individual casserole. Gently break two eggs over rich, creamy, smooth-melting Velveeta; sprinkle with chives and pepper. Bake at 350°, 10 minutes. Top with chow mein noodles; continue baking 5 to 10 minutes, or until desired doneness. Serve with chili sauce, if desired. 4 servings.

ingredients

I did need to send Buzz out to the store for chow mein noodles and processed cheese.

eggs

After the 15-minute grocery run, though, it was quick to assemble and bake.

baking

We did need to leave these in the oven for 10 minutes; if your oven runs a little hot, it would probably go faster.

serving

While I’m not much of a fan of Velveeta, I did enjoy this recipe. The eggs were nicely done, cheese is always great with eggs (although plain cheddar would be better!), and the noodles were a great textural contrast. Consider it for the next time you want to have a special breakfast with eggs — and let me know how your Jazzberry Muffins and Banana Roly-Poly come out, too!

Shelf Life Taste Test on Flickr


Responses

  1. I may try this with real cheese!

  2. I could see these with the dehydrated onions with which some people make those Thanksgiving casseroles… but the noodles are a bit baffling. Glad it was good, though once again it’s one of those dishes where you think, “Okay, why was that necessary!?”

  3. Sounds divine, and I’m not much of an egg fan. I probably would substitute crispy onions for the noodles, though.


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