Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Cheesy Spicy Scrambled Eggs with Buttermilk Vanilla Pancakes and Candied Bacon
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1195
- Total Fat
- 69 g
- Saturated Fat
- 29 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 41 g
- Cholesterol
- 580 mg
- Sodium
- 1462 mg
American cheese is the only cheese appropriate for a super soft and creamy cheesy scramble. Magic happens when it melts. Top with real Chicago-style giardiniera and you will never experience boring scrambled eggs again. Pair it with fluffy vanilla-scented pancakes and crisp candied bacon and you have yourself a true American breakfast experience.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1195
- Total Fat
- 69 g
- Saturated Fat
- 29 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 41 g
- Cholesterol
- 580 mg
- Sodium
- 1462 mg
Ingredients
Candied Bacon:
Buttermilk Vanilla Pancakes:
Cheesy Spicy Scrambled Eggs:
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Directions
- For the candied bacon: Preheat the oven to 350 degrees F.
- Line a sheet pan with a full sheet of parchment so the edges are overhanging. Arrange the bacon on the parchment and sprinkle 1 tablespoon of brown sugar onto each piece of bacon. Press with your fingers to evenly distribute, packing it well onto the bacon. Bake for 20 to 25 minutes, rotating the pan halfway through baking, until crispy. Remove to a sheet pan lined with a rack.
- For the buttermilk vanilla pancakes: Lower the oven temperature to 200 degrees F.
- Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a bowl. In a separate large bowl, whisk together the buttermilk, sour cream, unsalted butter, vanilla bean paste and eggs. Add the dry ingredients into the wet and gently mix with a spatula until just combined but still lumpy. DO NOT overmix!
- Heat a flat-bottomed, square griddle pan (not a grill pan) over medium heat. Add 1 teaspoon of oil and ladle on 4 pancakes. Cook for 3 to 5 minutes or until golden and the tops start to bubble. Flip and cook for another 2 to 3 minutes. Transfer to a baking sheet lined with a rack and keep warm in the oven. Repeat with the remaining batter, adding another teaspoon of oil, until you have cooked all the pancakes you and your family demand. Trust me, if you don’t cook enough, you will hear about it!
- For the cheesy spicy scrambled eggs: Heat a nonstick pan with the unsalted butter over medium heat until the butter melts. Whisk the eggs in a large bowl with the American cheese and giardiniera. Season with salt and pepper. Add the eggs to the pan and stir constantly with a rubber spatula until curds begin to form. Continue to cook on medium low heat until the eggs are just set, 3 to 4 minutes. Remove from the pan.
- Serve the cheesy spicy scrambled eggs and candied bacon with the buttermilk vanilla pancakes. and pats of salted butter, plenty of maple syrup and a dusting of confectioners’ sugar.
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