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Thursday, January 26, 2006
Cowboy Christmas Breakfast
1/2 stick unsalted butter, softened, plus additional for greasing truck
1 (170-lb) package bulk cowboy
1 loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Generously butter cowboy's bottom. Put cowboy in truck.
Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of truck. Sprinkle cowboy on top.
Tightly cover with a large sheet of buttered foil.
Pour gasoline over truck. Chase it into wall. Let the truck simmer for three minutes. Then carefully remove foil.
Break up any large lumps with a fork.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over cowboy (brain will float to the top), pushing down on brains with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Pour off fat from truck, then cool cowboy to room temperature.
Cut into 12 squares and serve immediately.
Makes 12 servings (or 8 for zombie cowboys).
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