What you’re looking at is three eggs fried in the oil used for the included sautéed peppers and caramelized onions, topped with ground pepper, sliced tomato, and super-sharp cheddar until melted, all contained in a multi-grain wrap.
I’ll understand if you need to punch your breakfast in the face now.
They were elevated above their grease puddle, the foil survived unscathed, and they didn’t dry out.
Some say chorizo is supposed to be greasy. I don’t know if these Johnsonville ones are typical, but the grease seems incredibly excessive. Over a quarter of the weight and 73% of the calories are fat. So no matter what I do they’d never be dry.
I sliced one of them up and scrambled some backyard eggs with it.
Will they cancel Easter?
What if there’s no pope before Easter? Will the bunny still bring eggs?
Yes, but each egg will come in a condom.
So to speak…
You, sir, are a credit to the human race. Now, shut up and take my money.
I think chicken periods are utterly disgusting and I wouldn’t eat them to save my mother’s life, but this is cool enough to own a mini share of Etsy. Rock out 10 of them and put them in a store.
Thank you. That sounds like a good idea. (I made it in a 2 hour x 10 week pottery class for $150.)
If I were to do such a thing, how much do you think people would pay?
I’m still working out the microwave power/timing, but it seems like my bread-shaped egg cooker is a success.
Artisanal scrambled eggs embedded with Wisconsin, New York, and Vermont shredded gourmet sharp cheddar over crumbled maple sausage on a bed of melted Hoffman’s Super Sharp cheddar slices enrobing toasted Asiago cheese bagel halves, and topped off with fresh-ground peppercorn medley.