I have a love/hate relationship with Daylight Savings Time.
I love it for giving me more time to do “fun stuff”—verses “boring stuff”—with Smudge, like flying kites or taking the dogs for walks. I hate it for making me get up earlier than my body wants to and making me eat my breakfast at work because I’m running late.
But one thing that comes of missing my breakfast routine is that since I still have the craving, why not switch it up and serve up a little breakfast for dinner? Or as I recently learned via some of my Twitter friends, brinner anyone? And that’s a meal that always throws me back to my youth.
When my dad would get a March hair and decide to take over the dinner cooking duties, he had four recipes he rotated in and out: Pheasant, nachos, daddy’s hamburgers and my Grandma’s Scrambled Eggs.
My dad, or D.W. as we call him, really is a prep cook at heart. Mise en place, and the clean up, that’s what he’s all about. It must come from his German heritage, to have everything ready ahead of time and always thinking one step ahead. He’d chop all of his veggies before ever thinking of heating up a pan. Get all of the eggs cracked and mixed, patiently waiting to slither into the sizzling butter. And then make sure it was all nice and tidy in the end.
So when you saw him pull out the electric fry-pan, you knew it was time for an homage to his mother, my Grandma Frieda, and breakfast for dinner. It really was more about the process, slow and easy, creating the creamiest, savory scrambled eggs with plenty of add-ins to keep it interesting.
It was always a bit decadent, kind of forbidden, pretty much CRAZY! Hey, I was eleven. Dinner for breakfast was crazy.
Now that it’s just DW and my mom, I don’t know how long its been since they’ve had brinner. Do they serve brinner at the local Indian buffet? I’ll have to ask.
These eggs are soft and moist thanks to the addition of a couple of tablespoons of water and patience. As in don’t rush the process. I used to add milk, but discovered water makes an even lighter but still creamy scramble.
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Grandma’s Scrambled Egg
- 8 large eggs I use omega-3 fortified
- 1 teaspoon worcestershire sauce
- 1 teaspoon kosher salt
- 2 tablespoons water
- 2 tablespoons butter divided
- ½ lb bacon chopped into ⅓” strips
- 10-12 button mushrooms cleaned, stemmed and sliced
- 2 green onions chopped
- Heat a large non-stick fry pan over medium heat. Add sliced bacon and cook for 4-5 minutes, stirring so bacon fries evenly to desired doneness. Line a plate with a paper towel. Remove bacon from pan to a plate lined with a paper towel and let grease drain. Discard bacon grease and wipe pan clean with another paper towel.
- Heat frypan over medium and melt one tablespoon of butter in pan. Add mushrooms and sauté for 4-5 minutes. Add in green onion and sauté for one minute. Remove from pan and set aside.
- In a large bowl or quart measuring cup, crack eggs and beat until well blended. Add water and worcestershire sauce and salt.
- Re-heat the same non-stick large fry pan over medium heat and melt remaining tablespoon butter. Pour in egg mixture and let cook for about a minute. AGently pull eggs from side to center of pan, allowing liquid egg to meet the hot pan until eggs have gently set but are still a bit runny. Add in bacon, mushrooms and green onion and fold gently into eggs. Remove from heat when set but still soft. Eggs will continue to cook. Plate immediately and serve.
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