Monday, July 13 2020
The Spice House
English Scramble like Denny's used to make
Scrambled eggs with Bechamel sauce over toasted English Muffin

Easy English Scramble Like Denny’s Used To Have

 

Easy English Scramble Like Denny’s Used To Make is an absolutely terrific way to start the day.  In fact, I used to make this at home when I was in high school for breakfast. The difference between Denny’s English Scramble and what you’ll find at other late-night restaurants is that Denny’s used real eggs to make this, not powdered eggs.  Obviously, it became cost-prohibitive to keep making them, and rather than lower the quality of the dish, they were forced to pull it from the menu.  No matter, with this recipe in hand, you can make this English Scramble like Denny’s used to have at home.

English Scramble like Denny's used to make
Scrambled eggs with Bechamel sauce over toasted English Muffin

 

The bechamel sauce in this recipe is a “mother sauce” that is versatile, easy to make, and it’s used in several other recipes here on Food Nation Radio.  It always has the same formula no matter what recipe it’s used in and can be used win conjunction with melted cheese to give a creamy, cheesy texture that doesn’t clump up (like cheese does) as it cools.  This is a must-watch video as I mention several cooking school basic tips that you need to know.

Easy English Scramble Like Denny’s Used To Have

INGREDIENTS

8 eggs
2 TB butter
2 TB flour
1/2 green pepper, cut into 1/4″ dice
1 plum tomato, seeded, cut into 1/4″ dice
4 English muffins
1 cup milk
pinch of black pepper
1 cup shredded cheddar

METHOD

Heat a medium saucepan over moderate heat. Add butter. When it melts, add pepper and tomato. Saute until pepper is soft. Add flour and stir. Raise heat to medium-high and add milk. Whisk until sauce thickens. Take off heat and add cheese and pepper. Stir until cheese is melted. Scramble eggs. Toast muffins. Add two halves of muffin on each plate with some scrambled eggs on top and spoon over some cheese sauce. That didn’t take long, did it?

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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