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.
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
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
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?