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----
-title: "Hangover Eggs"
-date: 2021-03-12
-tags: ['eggs', 'snack', 'quick', 'cheesefare']
-author: dr-cat
----
-
-Whenever my friends back home would drink to excess, they'd wake up wanting something tasty. I made them what I call "Hangover Eggs". Whether
-or not you're hungover, they're very delicious! I've recently been making them to gain weight, though you can alter the recipe to whatever
-suits your lifestyle.
-
-## Ingredients
-
-- Tony Chachere's
-- Green onions
-- Olive oil
-- Loaf of French Bread
-- Eggs
-- Tabasco
-- Beer
-
-## Directions
-
-1. Bring a cast iron pan to medium-high heat and add a second or two of olive oil when things start to warm up.
-2. While the pan heats up, use your hands and tear off pieces of bread that are roughly the size of your hand.
-3. Make sure you have one piece of bread per egg you want to make. I've dabbled with the egg:bread ratios, and this seems to work.
-4. Once the olive oil starts smelling a bit (or smoke comes off of it), crack in however many eggs you care to eat. Turn down the heat to medium.
-5. Act fast! As the eggs start cooking, prepare a plate with two handfuls of chopped green onion and Tabasco.
-6. After about four minutes (or when the tops of the eggs start to set), take out eggs and place on top of bed of onions & Tabasco.
-7. Turn heat back to medium-high and add a touch more olive oil. Place pieces of bread in pan.
-8. Every so often, move the pieces of bread around to soak up the oil.
-9. When the bread is about to turn a good shade of golden-brown, add a generous sprinkle of Tony Chachere's to the plated eggs (on top of them).
-10. Turn off the heat and move the pan off the burner. Take out bread pieces and place on the same plate as the eggs.
-11. Serve with glass of ice-cold beer.
-
-Ideally, you won't even need a fork! Simply use the bread to guide the eggs on top of each piece, break the yolk into the piece, and take a large
-bite.