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…
… 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.
EGGS A LA CRUNCH
1/2 lb. Velveeta Pasteurized Process Cheese Spread, cut in 4 slices
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.
I did need to send Buzz out to the store for chow mein noodles and processed cheese.
After the 15-minute grocery run, though, it was quick to assemble and bake.
We did need to leave these in the oven for 10 minutes; if your oven runs a little hot, it would probably go faster.
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!