Description: This is an extremely simple and quick Asian inspired yellow summer squash (vegetarian) scrambled egg breakfast for two people, with a tiny bit of Louisiana spice.
Other:
Ingredients:
Time:
10-15 minutes
Difficulty:
Super Easy
Serving Size:
2 People
(2) Yellow Summer Squash
(6) Yard Eggs (Freerange)
1/2 Cup of Yellow Sweet 1015 Onion (Diced)
(1) Clove Fresh Garlic
6-8 Crimini Mushrooms
2 Tablespoons unsalted butter
1/2 teaspoon Fish Sauce (Optional)
(1) Tablespoon Ponzu (Citrus Soy Sauce)
(1) Tablespoon Tabasco Soy Sauce
Preparation:
Mid sized frying pan, mid sized boiling saucepan, and your favorite small knife.
Instructions:
You can toss this together in just a few minutes. Scrub and wash your two Yellow Summer Squash and slice. Boil water in the saucepan and add the sliced squash, lowering to a simmer.
Add your diced sweet yellow Texas 1015 onion (or any type yellow onion), 1 clove crushed or finely diced fresh garlic, cleaned and sliced Crimini (brown) mushrooms, and butter in a mid sized frying pan, and saute on medium high (while the squash is simmering to doneness in it's own pan of water)
When Onions are semi-clear (ready to taste), turn heat down to low and add 6 yard eggs (that's southern slang for Free Range). Using a spatula, scramble the mixture slowly.
While doing your scramble, remove the finished and tender squash from the water (drain), toss it in a bowl and sprinkle in 1 tablespoon Ponzu (Citrus Soy Sauce), tossing to coat.
Add 1 Tablespoon Tabasco brand soy sauce to the egg scramble, 1/2 teaspoon Fish Sauce (optional) and add your squash to it. This can all be done within just 2-3 minutes.
Serve with buttered toast and or a side of steamed white rice, juice and coffee. This will get your day off to a start quick and simple with the tastes of Asia, and Louisiana. No salt or pepper needs to be added as it already has it. Enjoy!
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