For a pre-departure breakfast Sunday a week ago, as Jason Miller was wrapping up his weekend visit to Winston-Salem, I made us a batch of souped-up eggs (with fresh chives from the kitchen garden) and paired them with slices of the French yogurt loaf I'd made the morning before. Washed down with ample cups of coffee, it was a good send-off for Jason's journey back home to Kentucky.
"French Yogurt Cake," by Andrew Knowlton. In Bon Appétit, May 2012, p. 30.
What kind of soup did you use in the eggs?
ReplyDeleteI based this loosely on a Betty Crocker recipe called "Slow-Cooker Make-Ahead Scrambled Eggs," found at https://www.bettycrocker.com/recipes/slow-cooker-make-ahead-scrambled-eggs/0371dd72-44a4-495f-a267-6e35317c3367.
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