" Nothing to Lose" Look on the Sunny Side!

This is just the meal to get your day robbing banks started.

Ingredients:
For Scrambled Eggs:

  • 4 large eggs
  • 1/4 teaspoon salt and several grinds of
  • ground black pepper
  • 1/4 cup milk
  • 1 tablespoon butter

For Poached Eggs:

  • 4 large eggs, each cracked into a ramekin or small cup
  • 1-teaspoon salt
  • 2-tablespoons distilled white vinegar

For Fried Eggs:

  • 2 large eggs, each cracked into a ramekin or small cup
  • 1 1/2 teaspoons cold unsalted butter or bacon grease
  • Salt and fresh ground black pepper

Directions:
For the Bacon: 1. Place rack in center of oven and preheat to 375F.

2. Place bacon slices side-by-side on a cookie sheet without overlapping.

3. Roast bacon 5 minutes and rotate pan.

4. Continue cooking 8-10 minutes depending upon thickness of bacon.

5. Remove from pan and drain on paper towels.

For the Scrambled Eggs: 1. Crack eggs into a mixing bowl. Add salt, pepper, and milk. Whip with a fork just until blended; don?t over-beat.

2. Melt butter in a 8- to 10-inch nonstick skillet over medium heat. Swirl to coat pan. When foam begins to subside, pour in beaten eggs. With a flat nonstick or wooden spatula, constantly stir and fold the eggs around the pan until the mixture forms shiny curds and is clumped into a single mound, about 4 minutes. Serve immediately.

For the Poached Eggs: 1. Fill an 8- to 10-inch nonstick skillet with water, add salt and vinegar, cover and bring mixture to boil over high heat.

2. Gently place eggs in boiling water, cover, and remove from heat. For loose yolks poach 3 minutes; for medium-firm yolks, poach 4 minutes; for firmer yolks or jumbo eggs, poach 5 minutes.

3. Remove from water with a slotted spoon or mesh skimmer and serve at once. (Alternatively, you may hold poached eggs refrigerated up to 2 days and reheat in boiling water to serve.)

For the Soft Boiled Eggs: 1. Place eggs in a small saucepan and cover with cold water by one inch.

2. Place pan over high heat, bring to a boil and immediately reduce the heat to a low simmer.

3. Continue cooing for: - 3 minutes for a really soft-boiled egg - 4 minutes for egg whites that are just set and a soft, creamy yolk. - 5 minutes for both the white and yolk nicely set.

For the Fried Eggs: 1. Heat an 8- to 10-inch nonstick skillet over low heat for 4-5 minutes. Add butter to skillet and swirl to coat pan.

2. When foam subsides pour eggs gently in pan and season to taste with salt and pepper. Cover and cook 2 minutes for runny yolks, 2 1/2 minutes for soft and creamy yolks, and 3 minutes for firmly set yolks.



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