Scrambled Thursday

You met Silverbelle Rhaine last November when SB Sandy and I delivered a socially distanced birthday cake. Rhaine, now 24, is completing her first year at Boston College pursuing a Master’s in Clinical Social Work. To help financially with her education she worked last year on a commercial crab fishing boat in Alaska where she picked up this down ‘n dirty-but-delicious way to make scrambled eggs in the ship’s galley:

The Birthday Girl
Now, get back to work!

  • Melt  butter in non-stick pan over medium heat
  • Scramble 2 eggs lightly right in pan (or in bowl, then gently transferred to pan, chefs choice). 
  • Add in chopped bacon, herbs, spinach, ‘shrooms, crab meat, or what have you. 
  • Immediately place tortilla flat atop eggs and let the eggs cook to the tortilla (2-3 minutes)
  • Flip and let tortilla brown on the other side (slide more butter under mid flip to achieve tortilla crispness). 
  • Take out of pan and add any other desired toppings (sour cream, salsa, sausage, cheese, avocado) and roll into a burrito. Very important to tuck the ends in snugly! (Think swaddling a baby. )
  • Place burrito back in hot pan (SEAM SIDE DOWN!) and sear it closed. 
  • Enjoy! 

Or, here’s a more elaborate option from one of Rhaine’s favorite foodies, Molly Baz, formerly of Bon Appetit.

Guess who visited us in Vermont this weekend? The fully-vaccinated, Silverbelle Rhaine. This shot atop Mt. Peg. Woodstock, VT in background.

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