Lunch from the Corner Bakery

BUFFALO, NY (CW23) - Anaheim Scrambler

Ingredients:

8 – 10 Eggs
2 - 3tbsp Milk, ½ & ½ or water
To taste     Salt & pepper
6 strips Bacon - cooked & chopped
½ cup Tomatoes - diced ¼ inch
¼ cup Green Onion - thin circle cut
¼ cup Shredded Cheddar Cheese
1 Avocado - dice ¾ and cut the other quarter into 4 slices

Directions:

Crack the eggs and whisk with the milk salt & pepper
Over medium heat - heat a Teflon coated sauté pan
Spray pan with no-stick spray or use a small amount of butter/oil to lightly coat the pan
Place the cooked chopped bacon in the pan and wait until it begins to sizzle
Once the bacon starts to cook add the diced tomatoes & green onions
Sauté for about 30 seconds then add the scrambled egg mix.
 Scramble the eggs in a ‘figure 8’ motion – around the outside and through the center
Once the eggs are cooked to your desired doneness add the shredded cheddar cheese and diced avocado.
Fold into the eggs and plate – top each plate with a slice of avocado and serve with fresh fruit

Bacon & Tomato Mac & Cheese

¾ lb. Raw pasta – be sure to cook pasta in salted water. (We use Pipette Pasta but any shape will do)
 4 cups Cheese Sauce - see recipe below
8 – 10 Bacon Strips - cooked and chopped
½ cup Tomatoes Diced
1 cup Bread Crumbs topping

Directions:

Heat a large sauté pan on the stove over medium heat
Add the bacon and cook until it begins to sizzle
Add the diced tomatoes and sauté for 30 seconds
Add the cheese sauce and bring to a boil
Add the cooked pasta, reduce the heat and simmer with the sauce for approximately 2 -4 minutes  
Place in your serving dish and topped with the bread crumb topping

Cheese Sauce

Ingredients:

3 Tbsp Butter
1/3 cup Flour
4 cups Milk – whole
1 cup Old English Cheddar – shredded
2 cups Mild Cheddar Cheese – shredded
1 cup American Cheese – shredded or small dice
Salt & pepper to taste

Directions:

In a sauce pan over medium heat, make the roux by melting the butter and add the flour
Stir together and let it cook until the color becomes pale golden with a slight nutty aroma – about 3 – 4 minutes
Slowly add ½ the milk and whisk constantly to blend the roux into the milk
Once that is smooth add the rest of the milk and whisk together – continue whisking until it reaches a boil – reduce heat and simmer about 4 – 5 minutes
Add the cheese and whisk to blend together
You can cool for future use or add the hot sauce to the bacon & tomato

Bread Crumb Topping

Ingredients:

1 cup Panko Bread Crumbs
2 Tbps Olive Oil
¼ tsp Chopped Garlic
1/16tsp Cayenne Pepper
½ tsp Parsley

Directions:

In a sauté pan add the olive oil & garlic and begin to sauté
Add cayenne pepper and bread crumbs
Sauté until the bread crumbs begin to brown
Remove from heat and fold in parsley

Corner Bakery Cafe
www.cornerbakerycafe.com