I spent the weekend in Florida with our youngest daughter. She’s a trombone performance major, and I was able to attend one of her orchestra concerts – always fun for a proud parent. Saturday morning, she fixed a breakfast that I just had to blog about. This idea would have never occurred to me.
She added olive oil to a small frying pan with a generous sprinkle of the spices above: Penzey’s Seasoned Salt, black pepper, garlic powder, and chili powder. Then the eggs were added and cooked for the amount of time it took to make toast. Voila – spicy eggs over medium – the tastiest eggs I’ve ever eaten.