Homemade Chorizo Sausage

Sausage Patties

My husband bought an electric meat grinder a few months back. He justified his purchase by stating it would be a great use for grinding up a large batch of cheap steaks he bought into burger, as well as for another large batch of cheap pork he also bought into homemade sausage. We made the sausage “healthy” by also grinding in some chicken to the mix.

Grinding the Pork and Chicken

We made three types of sausage: Hot Italian Sausage, Breakfast Sausage, and Chorizo Sausage. We use the hot Italian sausage in Paul’s Spicy Spaghetti Sauce.

Mixing the Hot Italian Sausage

The breakfast sausage came out OK and the recipe could use some tweaking, but it did make a great quick breakfast the next morning stacked on a whole-wheat English muffin topped with a lightly fried egg.

Breakfast Sausage and Egg Stack

We decided to make sausage patties with the first two recipes. I rolled the sausage into an even thickness, covering it with plastic wrap first.

Rolling the Sausage

I then used a pint canning jar to cut out patties.

Cutting Out Breakfast Sausage Patties

I don’t exactly remember what else I was doing that day, but I never did end up with a photo of my chorizo! But I do plan on posting something I’ve made with it soon.

The chorizo sausage recipe I’m sharing with you today came from one of my dear foodie-blogging friends that passed away unexpectedly last year. I fondly remember him whenever I make anything with this chorizo.

Homemade Chorizo Sausage
Adapted from REMCOOKS Chorizo Sausage

1 pound lean ground pork
4 strips bacon
1 clove peeled garlic
1 tablespoon cider vinegar
1/2 tablespoon chipotle in adobo sauce
1 tablespoon smoked paprika
1 tablespoon ancho chile powder
1/2 tablespoon Hungarian paprika
1 teaspoon ground coriander
1 teaspoon spicy Mexican oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Add the pork to a large mixing bowl. Add everything but the pork into a blender or food processor and pulse until well-combined. Scrape the mixture into the bowl with the pork. With clean hands, incorporate the seasoned mixture well into the pork until thoroughly combined. Divide mixture into even weights and freeze separately in zip-top freezer bags. I made 4-ounce portions, as the chorizo packs a lot of taste so you don’t need a lot of it when using in dishes.

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Merry Christmas Eve!

Hash Brown, Sausage, Egg, and Cheese Casserole

I hope all my wonderful friends and family have a blessed Christmas and a bright 2016!

Hash Brown, Sausage, and Egg Casserole

I’ll be making my traditional egg casserole again tonight, but with a couple of changes. I’ll prep the hash browns and sausage as normal, but leave the whisked eggs covered in a bowl, and add them and the cheese in the morning just before popping in the oven. My hubby thinks it will come out a little less dry, and I agree with him! Oh, and I’ll be mixing half breakfast sausage and half chorizo sausage, both homemade! I’ll have to get those recipes up here one of these days.

Next week I’ll be starting my fifth year of blogging. A special thanks to all my readers who have hung in with me through thick and thin. You are all very special. ❤

 

Spanakopita

Spanakopita

My sister made this wonderful authentic Greek dish for the family one night when she was here visiting last week. It was so much fun being able to snap some photos while she explained every step of the recipe and demonstrated the “technique” of this dish. This recipe came from her boyfriend’s mother who hailed from Greece, Zora St. Martin (her Greek maiden name was Zaharias, she married a French Canadian). Zora died about two years ago at age 88, and had a successful catering business in Newport, NH. Before she passed on she wrote down the recipe for her son, which I have shared below. As a bonus, she also included the recipe for Tiropita, which is similar to Spanakopita but doesn’t have spinach.

Spanakopita and Tiropita Recipes

The first thing my sister said before making this was to correct my pronunciation of the dish. I’ve been saying it wrong all these years! It is span-uh-KOH-pih-ta, NOT span-uh-koh-PEE-ta. This also makes a very large amount. She said whenever they cook this at home, they wrap up individual packages to give to friends. They actually have friends calling them asking them when they are going to make it again, it is that good! This also makes a wonderful breakfast or brunch. It took us a few days, but we ate every last bit of this! My sister also found some cute little lamb chops on sale at the store, which she marinated in soy sauce, honey, and red chile flakes and grilled them up as a nice “side” to the Spanakopita. Thank you Molly for an awesome dinner!

Spanakopita

1 package Filo (Phyllo) dough, thawed in refrigerator
3 10-ounce packages frozen spinach, thawed
1 bunch green onions
Handful of fresh dill sprigs
16-ounce container cottage cheese
24-ounces crumbled Feta cheese
6 well-beaten eggs
2 sticks melted butter (1/2 pound)

Spanakopita Ingredients

Preheat oven to 400 degrees. Place the thawed spinach in a colander and squeeze out as much liquid as possible with your hands. Literally grab bunches of the spinach and wring it out like a wet washcloth. My sister demonstrated this beautifully:

Squeezing the Water Out of the Spinach

Chop the green onions…

Chopping the Green Onions

then mix them thoroughly with the spinach in a large bowl.

Mixing the Onion and Spinach

Mince the dill, then add to the spinach mixture along with the cottage and Feta cheeses and the beaten eggs. Combine thoroughly.

Spanakopita Filling

Brush a 13 x 9 inch baking pan with some of the butter. Layer 5 or 6 Filo sheets in the bottom of the pan, including up the sides.

First Layer of Filo Sheets

Press in 1/4 of the spinach mixture in an even layer.

First Layer of Spinach Mixture

Layer 3 or 4 more sheets of Filo, then coat with butter evenly with a brush.

Brushing the Filo with Butter

Repeat layers of spinach, Filo, and butter. The top layer should be at least 5 or 6 sheets of Filo. Pour any remaining butter over the top and brush around.

Brushing the Last of the Butter Over Top

Bake in the preheated heated oven for 45 minutes until the top is golden-brown. If it starts to get too brown you can lightly cover it with a piece of foil. After 45 minutes, turn oven down to 350 and bake for 15 more minutes. Remove from oven, and let sit for about 15 minutes before serving.

Spanakopita Out of the Oven!

While the Spanakopita was resting, these pretty babies were thrown onto the grill for a few minutes on each side.

Marinating Lamb Chops

Dinner is served!

Spanakopita and Lamb Chop Dinner

 

 

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Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

I’ve been eying similar tomato sauce and egg dishes lately from the Middle East region, but “Shakshuka” uses quite a few spices that I simply don’t have. (And I have a LOT of spices!) But the ingredients and spices I almost always have on hand are Mexican in origin. Hence, I bring to you a riff on Shakshuka, Tex-Mex style!

My husband and I were disappointed I only cooked four of the six eggs. We both had large lunches, and decided one egg each would suffice. Oh boy, were we wrong! While are daughter munched happily on her second egg, we longed in silence. However, there was plenty of sauce leftover to make a repeat for lunch the next day!

Skillet Huevos Rancheros with Homemade Tortilla Strips

For the Ranchero Sauce:
1 tablespoon olive oil
1 Serrano (or jalapeño) pepper, diced small
1 cup onion, chopped
2 cloves garlic, peeled and minced
1 28-ounce can pureed tomatoes
1/4 teaspoon New Mexico ground chile (or chili powder)
1/8 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
Salt and ground black pepper, to taste

For the Rest of It:
1 tablespoon olive oil
4 6-inch corn tortillas
Sea salt, to taste
4 to 6 large eggs
1/2 cup fresh-grated Monterrey Jack cheese
1/2 cup fresh-grated cheddar cheese
Handful fresh cilantro, (chopped) for garnish
Sour cream, for garnish

Simmering the Rancheros Sauce

Preheat oven to 450 degrees. To make the sauce, add a tablespoon of oil to a cast iron or oven-proof skillet over medium heat. Add the spicy pepper, onion, and garlic, and cook for about 7 minutes until onions are softened. Pour in the can of tomatoes, then bring to a simmer. Lower the heat and simmer for 10 minutes. Stir in the black beans, and salt and pepper, to taste.

Prepping the Tortilla Strips

While the sauce is simmering, brush both sides of the corn tortillas with oil and sprinkle with a little salt. Cut into thin strips. Place on a baking sheet in a single layer and place in the preheated oven. Bake for about 3 minutes on each side, until lightly browned. Remove and set aside. (I tried making the strips before the sauce, and got so busy that I burnt my first batch. Lucky for me I always have a large bag of corn tortillas in the pantry!)

Eggs Nestled in Tomato Sauce (LOOK! There is plenty of room for two more eggs, silly!)

When the sauce has thickened, remove from the heat. Make indentations in the sauce with the back of a large spoon, and crack each egg into the wells. Return the pan to the heat and cover. Simmer gently for about 15 minutes, until the whites are partially set.

Skillet Eggs Ready for the Broiler

Turn the oven to broil. Sprinkle the grated cheese over the dish, then place the skillet under the broiler. Cook until the cheese is melted and bubbling and the eggs are cooked to your liking. This shouldn’t be more than a few minutes, unless you like hard-cooked eggs. Remove the skillet (carefully!) from the oven. Garnish with the tortilla strips and cilantro, scoop out your eggs and sauce, and serve with sour cream if you want.

Skillet Huevos Rancheros

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Garbanzo Bean, Spinach, and Spicy Chorizo Frittata

Garbanzo Bean Spinach and Spicy Chorizo Frittata

I was planning on starting out my recipe with “Make sure you prep all your ingredients ahead of time, since this all comes together quickly.” I take my prep shot, then start cooking. Here is my photo:

Prepped Frittata Ingredients (or so I thought!)

Where, you may ask, are the garbanzo beans? DOH! OK here they are, late to the show:

The Elusive Garbanzo Beans

After a quick rinse and drain, I measured out a cup and got them into the skillet with the cooked onions and garlic. Whew!

This is a protein-packed, quick and easy meal. YES, you heard me right. Another quick and easy meal, like under a half hour if you aren’t messing up taking photos without one of the star ingredients. This can be breakfast, lunch, dinner, OR an appetizer! Plus you can switch out the spinach with kale, or any other leafy green vegetable. Very versatile. If you don’t have an oven-proof or cast iron skillet (like in this closet kitchen I’m living with now) then you can do like me and stand there with the oven door open with the handle sticking out from under the heat source.

Setting the Top of the Frittata

Good thing it turned cold today— I wouldn’t want to do that in the summer!

Garbanzo Bean, Spinach, and Spicy Chorizo Frittata
Adapted from Chickpea, Spinach, and Chorizo Frittata by Hadyourtea? from the Food52 website

1/2 cup diced onion
1 teaspoon minced garlic
2 teaspoons olive oil
1/4 cup diced jarred roasted red pepper
1 cup canned garbanzo beans (chickpeas), drained and rinsed
4.5 ounces spicy Mexican pork chorizo (half of a 9-ounce package)
1/2 teaspoon smoked paprika
1 large handful fresh spinach
5 eggs, beaten (or 4 if Jumbo sized)

Pork chorizo can be substituted with soy chorizo if you want this meatless. You can also freeze the rest of the garbanzo beans for a later use in a soup or stew!

Cook the onion in an oven proof or cast iron skillet in the olive oil over medium heat until soft, about 5 or so minutes, then add the garlic and cook until fragrant, just a minute or so more.

Add the red pepper, chickpeas, and smoked paprika. Add the chorizo, breaking it up with a spoon as you add it.

Sauteeing the Chorizo and Veggies

Sauté everything together until the paprika oil runs from the chorizo and it is cooked through at least 5 minutes or more.

Add the spinach and keep stirring until it wilts. Add the eggs and stir gently to incorporate into the mixture. Stop stirring and allow the eggs to set over the heat.

Setting the Bottom of the Frittata

Turn your oven on broil, then slide the skillet under the broiler to set the top. This will only take a a few minutes, so keep an eye on it! Remove from the oven carefully with hot pads, then gently loosen from the edge of the skillet with a knife. Place a large plate over the skillet and invert the frittata onto it. Then place another plate on top and invert once again. Allow to cool slightly before slicing. Serve with a dollop of sour cream and/or salsa, or just eat as is!

Garbanzo Bean Spinach and Spicy Chorizo Frittata

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Goat’s Cheese Soufflé ~ French Challenge #1

Goat’s Cheese Soufflé

Julia Child I am not! My friends and readers chose Goat’s Cheese Soufflé as the first French dish to cook from my new French cookbook. While the recipe looks deceptively simple to prepare, two hours and many bowls, dishes and pans later, I had concocted some semblance of a soufflé.

Thyme and Cheeses ~ Thank you Trader Joe’s!

Two hours??? Oh my goodness. I was tired and sad at the end of the process when I realized all I had to eat for my efforts was one small appetizer and a sink full of dirty dishes. I had halved the recipe and made three soufflés so everyone in the family could have one.

While I followed the recipe exactly, I think I over-folded the egg whites into the cheese mixture. I also had to bump the oven up to 400 degrees and bake for well over a half-hour before I got my soufflés to puff up a bit and start to brown. While I am patting myself on the back for taking on this challenge, I do not foresee making this dish again. But all in all it was a good experience. One thing I do know is French cooking takes a LOT of patience. AND my husband ate it, too, after claiming he can’t stand goat’s cheese. So there was some success in that department.

Later in the week you can help me decide what to make for French Challenge #2: Mains.

Goat’s Cheese Soufflé

Goat’s Cheese Soufflé
Adapted from The Australian Women’s Weekly French Classics cookbook

2 tablespoons butter
3/4 cup milk
1 sprig fresh thyme
1 bay leaf
1/8 cup flour
1 egg yolk
2 egg whites
2 ounces goat’s cheese (Chevre), crumbled
3 tablespoons heavy cream
1/4 cup Gruyère cheese, grated

Grease 3 small ramekins with one tablespoon of butter, divided. Line each base with baking paper. Place the dishes in a large baking pan.

Heat milk, thyme and bay leaf in a small saucepan until simmering. Strain into a heat-proof dish (I used my Pyrex measuring cup). Melt a tablespoon of butter in the same pan, add the floor, then slowly pour in the hot milk. Cook and stir over medium low heat until thickened and bubbly.

Turn a boring milk shot into fun with a Zak spoon! Thank you Ranting Chef!

Transfer to a large bowl and stir in the egg yolk. Cover the bowl with plastic wrap and set aside to cool for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees and set a kettle of water on to boil.

Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a quarter of the egg whites into the cheese sauce, then fold in the goat’s cheese and the rest of the egg whites. Do NOT overfold! (I think that was my problem.) Spoon the mixture into the ramekins, then add enough boiling water to the baking dish to come half-way up the sides of the ramekins.

Bake the souffles for at least a half an hour, until they are puffy and browned. Carefully remove ramekins from water and cool on a wire rack for 30 minutes.

Soufflés in Ramekins

Run a knife around the soufflés, then gently turn each over onto a plate. Next carefully flip each of the soufflés back over into small baking dishes. Pour one tablespoon cream over the soufflés, then sprinkle with the  grated Gruyère cheese. Bake the soufflés in the oven on high broil, until cheese is bubbly and lightly brown. Serve as a light brunch with toast and jam.

Goat’s Cheese Soufflé

Crêpes Caroline

Crêpes Caroline

Last weekend I asked our foreign exchange student if she had a French recipe she would like to cook for the family, and if so, what would she like to make? Luckily the French word for crepes is the same as the English word, so I understood immediately what she was planning to make. I told her she could make them for us for breakfast the next morning. Around 9:30 am the next day, I asked her if she was ready to make the crepes for breakfast. She shook her head yes, then brought up the recipe on her cell phone — in French and metric! Thank goodness for Google  Translator and my handy dandy weight scale that converts to metric! (I discovered that 250 grams is 2 cups!)

Weighing the Flour

When I finally got the gist of the recipe translated, I found out we had to let the batter sit for two hours. Looking at the time, I said, “I guess we are having crepes for lunch instead!” So we ate small bowls of cereal to tide us over.

Caroline told me the French eat their crepes filled with jam. I said we like to put fresh fruit in ours. I let her assemble the first one, and she filled hers with jam and folded it over like a washcloth. I then made mine (using both jam and fruit) and showed her how to roll one up enchilada style. We sprinkled them with powdered sugar. A wonderful, light lunch!

Crêpes Caroline

2 cups flour (250 g farine)
3 eggs (3 oeufs)
2 cups milk (1/2 litre de lait)
1 tablespoon sugar (1 cuillère a soupe de sucre)
1 pinch salt (1 pincée de sel)
A little oil (Un peu d’ huile)
Let stand for 2 hours (Laisser reposer pendant 2 heures) 

Cracking in the Eggs

Add the flour to a bowl, then crack in the three eggs. Mix the eggs into the flour with a whisk until well combined. Slowly add the milk, whisking to combine. After watching her struggle with some lumps, I decided to pull out the electric mixer for her, as she was having trouble getting it to combine well. Mix in the rest of the ingredients, mixing on high until well combined. Let stand, uncovered, for two hours.

Whisking the Batter

When ready to make, heat up a medium-sized skillet to medium-high and spray with olive or vegetable oil. Pour in about 1/3 cup to 1/2 cup of batter, tilting the pan around so a thin layer coats the bottom. Cook each crepe for several minutes until the bottom stars to brown and the crepe is cooked through to the top. Using a spatula, flip the crepe over and heat about 30 seconds more.

Beautiful Crepe

Slide out of skillet and keep warm on a plate under a kitchen towel. Repeat until batter is gone. This makes about 10 crepes. Serve with jam, fresh fruit, and powdered sugar, folded or rolled any way you want!

Strawberries and Jams

Caroline is leaving back to France tomorrow, and we are all sad to see her go. She has been a wonderful addition to the family this past three weeks, and our entire family has really enjoyed the experience of hosting a foreign exchange student. If you are interested in hosting a student, please check out the Andeo organization. They are very well organized and I can’t be happier with the student we were paired with! Bon Voyage Caroline!

Crêpes Caroline

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Egg Foo Young ~ With all the Fixin’s or Vegetarian!

Egg Foo Young

Can you say incredible? Oh my gosh, these were so good that my husband and daughter practically ripped the extra one on my photoshoot plate right off from under the camera! They were like vultures, I tell you! I let them split it with each other, as one egg pancake was plenty for me since I filled mine with all the extras.

I had wanted to make this dish the first time I set eyes on it last April over at Lemony Thyme. Libby makes these wonderfully tasty dishes and presents everything so well with her photography. I pretty much followed this recipe except I sauteed the mushrooms first, cooked up some ground pork instead of using ham, plus I added the optional shrimp. Any of the fillings are optional, so this adapts well to a vegetarian dish. Oh and I don’t own a sifter, so I made a corn starch slurry instead.

Since you can only make these one at a time (unless you want to dirty up more skillets), I made each Egg Foo Young to order. This recipe makes enough for four of them. My daughter only wanted the pork added and no mushrooms in hers. My husband didn’t want the shrimp in his (this surprised me, he loves shrimp!) but did want the pork and mushrooms. I wanted it all, so added all three to mine. The final pancake had only pork so my daughter would eat it.  Aren’t I accommodating?

I have always spelled this dish Egg Foo Young, but Libby spelled hers Egg Fu Yung. I got curious and did a little internet searching, and it turns out both spellings are perfectly acceptable. But no matter how you spell it, this is an incredibly delicious meal to serve for breakfast, lunch, or dinner!

Egg Foo Young Ingredients

Egg Foo Young
Adapted from Egg Fu Yung at Lemony Thyme

Hint: Before you get started, you will want to have everything mise en place. That’s just a fancy phrase for getting everything prepped and ready in one place before you start cooking the final dish.

Brown Gravy:

1 cup chicken or vegetable broth
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar
2 tablespoons corn starch, mixed with a little cold water

Egg Foo Young:

1 cup ground pork
4 ounces mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup cooked deli shrimp, diced small
8 to 10 water chestnuts, chopped
6 eggs, beaten
1 tablespoon flour, mixed with a little cold water
1 teaspoon reduced sodium soy sauce
1 teaspoon sesame oil
1 cup bean sprouts
Ground black pepper, to taste
3 to 4 tablespoons vegetable oil, divided, for frying
More sliced green onions, for garnish

Egg Foo Young

Start by cooking the brown gravy and just get that out of the way. You can reheat and stir it a bit on the stovetop when ready to serve. In a small saucepan over medium heat bring all brown gravy ingredients, except the corn starch slurry, to a slight boil then reduce the heat to low. Mix about half the corn starch slurry into the broth whisking constantly. Return the gravy to a simmer, and slowly add a bit more of the slurry while simmering, until desired consistency. Remove gravy from heat and set aside.

If you are going to use pork in this dish, now crumble up the ground pork in a skillet sprayed with a little oil over medium heat. Cook until pork is browned through. Drain and reserve in a bowl and set aside. Next, if using mushrooms, add those to the same skillet and saute about 5 to 7 minutes, until they release their liquid and start to brown. Remove from skillet and set aside in another bowl. Now is the time to dice up or measure all the other ingredients in preparation for the eggs.

In a medium bowl, crack in six eggs and beat in the flour slurry while whisking until well combined. Whisk in soy sauce and sesame oil, then add in bean sprouts, green onions, chestnuts, and black pepper and combine well. Heat a skillet over medium-high heat, add a tablespoon of vegetable oil then about a half cup of the egg mixture. I have this wok-like skillet that has a flat 6-inch bottom I used, but any skillet would do. I suppose a smaller skillet would help make the pancakes thicker. I digress.

Next spread on top of it a portion of any of the pork, shrimp, or mushrooms and cook until the bottom is nice and set. You can swirl the pan around to get some of the uncooked egg on top to add to the sides of the pancake. It’s all good. Flip it over, then cook until the other side is done and set. Add about a tablespoon (or less) of oil between batches. Serve with the reheated brown gravy and sliced green onions. This is seriously amazing!

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Hash Brown, Sausage, and Egg Casserole ~ Starting a New Christmas Tradition

I am going to continue my experiments tomorrow for the cooking competition, and also shop for the ingredients for our new Christmas Tradition I started last year. What about you?

anotherfoodieblogger

Merry Christmas to all my family and friends! I have decided to start a new Christmas tradition in our household this year. We’ve always done a “fend for yourself” for Christmas breakfast/brunch, but this year I decided it would be nice to wake up and bake a hassle-free breakfast casserole. This make-ahead casserole is a cinch to make, and you refrigerate it over night before popping it in the oven just before you unwrap your presents. Well, that was the plan anyways. I forgot to put it in the oven (hey it’s my first year to do this!) so we ate a bit later than planned. My daughter went back for a second serving, so I guess it’s safe to say this is a tradition I can continue.

There are hundreds of recipes online for this, most of them stating they go way back from their grandmother or handed down…

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Asparagus, Mushroom, and Onion Frittata

I couldn’t bear the thought of not posting midweek when I am not even out of town, so thought I’d repost one of my earlier recipes from early 2012 that some of my new followers may have never seen. My workload has been pretty crazy and my husband has cooked all this week, and I didn’t even have time to take one picture for you or write up his delicious meals. So here it is!

Asparagus, Mushroom, and Onion Frittata

Yes, I still had some of that lovely thin asparagus left that I wanted to use today, and while pondering my options in the shower I thought “Frittata!” A frittata is a fancy name for an omelet that is started out on the stove and finished off in the oven.  Remembering that I now have a cast-iron skillet, I was anxious to finish my morning routine and start making a wonderful brunch for the family.

You can use any combination of fresh vegetables and cheeses you have on hand for this dish. I happened to also have some sweet onion, mushrooms and shredded Parmesan cheese and thought they would pair nicely with the asparagus. They did.

Asparagus, Mushroom, and Onion Frittata

6 eggs
Mrs. Dash Garlic and Herb Blend
1/2 teaspoon dried oregano
Black pepper
1/2 cup shredded Parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
1 cup asparagus, trimmed and cut into one-inch pieces
1/2 cup sweet onion, roughly chopped
1/2 cup mushrooms, sliced

Set your oven rack about five inches from the broiler. Preheat on broil. Meanwhile, crack the eggs into a bowl and whisk together with the seasonings and cheese. Add the oil and butter to a heated cast iron skillet then add the vegetables.  Sauté the veggies until tender, then pour the egg mixture evenly over them.  Cook over medium-low heat without stirring for about 10 minutes, jiggling the skillet a few times to help distribute the eggs as they set. To finish, place the skillet under the broiler for another five minutes or so until the eggs are set and the top is lightly browned.