Wonderful morning, to all of you!
…. it’s only Wednesday, but I want this week to be over …. it is one of those weeks that every day is fully booked with appointment and activities……
…. one of those weeks when dinner time comes I am trying to think of something quick yet homemade and filling to feed my boys ….
Luckily growing up my dad and my grandma had many quick & last minute dinner ideas up their sleeves so every time I am in a jam I try to think back to my childhood ….
One of the dishes that I love to make for my boys is a dish my dad used to make for me when I was their age ….. I call it DUMPLING SCRAMBLE.
Dumpling Scramble is very versatile dish and can be served for breakfast …. lunch or dinner.
Dumpling Scramble is a leftover dish …… every time my dad made bread dumplings and we had leftovers he would make us his special eggs and dumplings for breakfast or lunch.
… so now every time I make bread dumplings I make sure there is enough leftover so I can make DUMPLING SCRAMBLE the next day.
You can make this recipe with any savory dumplings or day old buns or rolls.
This recipe serves 4.
- 4 cups cut-up Dumplings or Buns
- 1 Tbsp Oil or Butter
- 1 Onion (finely chopped)
- 1 cup Black Forrest Ham (chopped)
- 1 cup Mushrooms (sliced)
- 6 large Eggs
- 1/4 cup Half & Half
- Fresh Parsley
- Salt & Pepper
- Shredded Cheese (sprinkle on top – optional)
STEP 1: In a large skillet heat the oil and saute the onions with Black Forest ham until well done, but not burned or crispy.
STEP 2: Add mushrooms. Saute for 2-3 minutes.
STEP 3: Add the cubed dumplings or buns. Saute till the dumpling are little brown. Meanwhile in a bowl whisk the eggs, cream and parsley until fluffy.
STEP 4: Add the egg mixture into the skillet. Salt and pepper. Cook till eggs are done.
You can serve DUMPLING SCRAMBLE any time of the day …. My kids like it as breakfast for dinner with side of pickles.
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey