Scrambled Peanut Butter Eggs Food

SCRAMBLED PEANUT BUTTER EGGS

Steps:

• Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
• Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

PEANUT BUTTER AND EGG SANDWICHES

Steps:

• Toast the slices of bread.
• Scramble the eggs (or fry them if you like).
• Spread the peanut butter on two slices of the toast (1 Tbs each).
• Divide the cooked eggs between the other two slices.
• Top with the peanut butter slice.
• Enjoy!
• NOTE: For a more savory sandwich, sprinkle with salt and pepper. For a sweeter one, sprinkle with cinnamon and sugar!

BROWN BUTTER SCRAMBLED EGGS

Steps:

• Beat eggs with 1 tablespoon chives and 1/4 teaspoon each of salt and pepper in a bowl with a fork until well blended.
• Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Reduce heat to medium-low, then add eggs and cook, whisking constantly, until thickened to consistency of soft porridge with small curds. Spoon over toast and sprinkle with remaining tablespoon chives.

LINDA'S PEANUT BUTTER EASTER EGGS

Steps:

• Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.
• Add the confectionary sugar about 1 cup at a time, and mix well. (I use my hands to mix it all in).
• Add the peanut butter, vanilla, and salt, and mix until well-blended. (I use my hands to mix it all in).
• Place the mixture in the refrigerator to chill for at least 1 hours (I stick the bowl in the freezer for about 1/2 hr., to harden the dough.
• Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).
• Melt the chocolate in a microwave oven or in a double boiler. (I had better results using a double boiler, because the steaming water helps the chips to stay creamy longer).
• Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatulda, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty. Just press down on the chocolate and lift up, with a butter knife. Do it all over the top of the egg.
• You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.
• Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).
• Place each peanut butter egg in a paper candy cup.
• You can decorate your eggs with pastel colored Easter sprinkles or pastel jimmies, found in the cake/decorating section at the grocery store.