Fishy Eggs - Breakfast of Champs

December 10th, 2009 · 7 Comments

Ingredients

-butter (enough to cover the pan)
-1 tilapia fillet (thawed)
-3 eggs w/ a tablespoon of milk added (to fluff the eggs)
-salt and pepper to taste

What up bloods and cuzzes and all my in betweeners like wieners. I’ve been eating this delicious meal for the past two days straight and it wouldn’t be very civil of me to not share it with you gangstas. This is one of THEE easiest dishes in the history of dishes to make. If you can’t make this dish I suggest you pack it up and move back in with your dumb ass ex-boyfriend cause this dish takes an IQ of Forest Gump to mess up. Seriously, your ex-boyfriend is really good at video games though and he does have killer abs. I’m just sayin’…you might want to think about that.

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Pre-heat your pan for a minute or so and then throw your butter in. Smear the butter evenly across the pan. Now vogue. Throw your tilapia fillet in the pan and listen for the sizzle. Fo’ sizzle my nizzle. Cook one side for 1.5 minutes, flip and then cook the other side for 1.5 minutes. Add salt and pepper to your fish.

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At this point your fish should be flakey…flakey like that one girl you met at that one bar that you had a date with and she never showed up so you called her and she said that she didn’t show up because she “..thought y’all were supposed to go out next Friday.” and you said, “Technically today’s Friday IS next Friday.” and she said “No, next Friday is the Friday AFTER this Friday.” and you said, “No, the definition of next is ‘nearest in space or position’ so I suggest you read a book you ignorant hoe.” and then she said, “Damn! I love a man that can put me in my place. I’m on my way to the bar right now, and yes, I am going to give you some of this ill nana tonight.” and then you said, “Sho you right!” and then you hung up the phone, exited the bar and left that yokel hangin’ like she did you. Revenge is sweeter than candy yam dipped in Jesus’ Carmel.

Yes, your fish needs to be that flakey.

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Chop your fish in little pieces and poor your eggs on top.

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Scramble.

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Done. Serve with rice and toast.

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Check another breakfast favorite recipe: Potatoes and eggs.

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Tags: recipes

7 responses so far ↓

1 megan // Dec 12, 2009 at 6:38 pm

Yay, glad you’re back Good to know I’m not the only one who likes seafood + eggs
2 Caleb // Dec 14, 2009 at 5:32 am

Thanks Megan! I swear to Jesus (Christ and not my Mexican friend) that I went through about 2 cartons of eggs in the past 2-3 days.

Do you have any recipes for me?
3 BK // Dec 14, 2009 at 7:13 pm

hahaha great flake story buddy. sounds good tho. u know fishy is a key flavor in any asian cuisine. chuuuuch!
4 megan // Dec 15, 2009 at 12:53 am

Yep, I have a recipe for you. I made this Martha Stewart quiche + the crust this week. It’s surprisingly simple. I cut the quiche recipe in half & used 5 eggs instead. I did not cut the crust recipe in half, though. Also, I didn’t have creme fraiche (or yogurt, as substitution boards suggested), so I used ranch dressing instead. I used a little bit of salsa (again, out of tomatoes), shredded cheese, bacon bits, frozen veggies, etc. Martha will take away my kitchen for that, but it tasted fine This made 1 normal sized quiche & 12 mini quiches, though you could probably just make all minis if you wanted. The dough comes out nice & flaky if you don’t overwork it & roll it out too much.

http://www.marthastewart.com/recipe/quiche

http://www.marthastewart.com/recipe/flaky-tart-dough
5 megan // Dec 15, 2009 at 1:01 am

ETA: Martha was right about chilling the dough. I didn’t chill it for 2 hours, but a few minutes in the fridge made rolling out the dough easier. That and a chilled glass or a chilled rolling pin make less work for you
6 megan // Dec 15, 2009 at 3:11 am

I guess my original post got eaten by Hungry Hungry Hippos or something apparently
Here is the recipe link again:
http://www.marthastewart.com/recipe/quiche
7 Cooking Eggs | Easy Recipes - Food For Thought, Food For Your Mouth // Jan 8, 2010 at 4:55 pm

[…] and I am naturally attracted to all things ovarian related. This adventure first started with my Fishy Eggs Recipe and it continues with this new […]

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