On Thu, 27 Feb 2014 06:53:36 -0800 (PST), Bryan-TGWWW
> wrote:

> My wife made cheese sauce (cheese, heavy cream, black pepper, cayenne)
> for her and Johnny's broccoli yesterday, and she made too much. I used
> it this morning to make a scramble.
>
> First, I sliced some mushrooms, which I sauteed in about a tablespoon
> each of butter and neutral oil. Then I separated 4 medium eggs, and
> added the whites to the mushrooms. When the whites were set, I added
> some cooked spinach (I'm now left with leftover spinach).
>
> I had warmed the cheese sauce enough to make it melty, but not hot
> enough to cook the yolks, which I mixed in, then added the mixture
> to the scramble, and mixed in, then turned a few times over low heat.
>
> http://www.flickr.com/photos/3617818...57641609292983
>
> Pretty? Maybe, maybe not.
>
I liked your scramble before the cheese sauce! You could have saved
the sauce for lunch. I'm thinking about something similar to an open
faced grilled/broiled cheese sandwich. My grandfather would toast
bread lightly, then top it with cheddar cheese and run it under the
broiler until melted and bubbly. Then he would top it with thick
slices of tomato, fresh from his garden. I envision your version as
being layered toast - tomato - cheese sauce.


--

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