Dear Mothers,
Good Morning! Ya know when my children were little, sometimes if I was low on eggs, I would fix eggs in a frame for their breakfast. It takes a lot less eggs than scrambled.
I would just put a dab of margarine in my cast iron skillet and a bit of oil, then you lay a slice of bread in it. Before you lay the bread down, just take a glass and cut a hole in the middle of the bread. Then as your skillet is on, just break an egg in the middle of the hole in the bread. Fry this on a medium heat and then turn it over to get the egg done on the top. Have patience with it, as the egg has to cook good in the middle or it will be raw and sloppy. Another way to stretch scrambled eggs goes like this. Just break your eggs in the skillet and then cook them up with a couple crumbled up slices of bread. You could add a few Tbs of milk, too.
Sometimes I would fry up a pan of fried potatoes for breakfast. Potatoes are so cheap to buy around here, especially in the Fall. Anyway, if I had a lot of eggs and not so many potatoes, I would fry the potatoes up and then when they were soft, I would add eggs and cook them in with the potatoes. Then at the end, when the spuds and eggs were cooked up, I would sometimes put cheese on the top and put a lid over it to melt the cheese. I mean if had cheese and I usually did. I tried to always have on hand the Velveeta cheese off brand. You can do so much with cheese to make a meal more hardy.
Also to fry potatoes and to get them crisp and good, try this. Oil your skillet with a bit of oil just to make it shine. Then add some margarine to the skillet. The margarine will float on the top of the oil and make the potatoes taste more buttery.
Love,
Connie
