another 1 of hershell camp's favorite breakfasts
(1 rating)
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I MADE THIS ALOT FOR HIM FOR BREAKFAST. HE LOVED IT.
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(1 rating)
prep time
20 Min
cook time
15 Min
Ingredients For another 1 of hershell camp's favorite breakfasts
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1 good size eggplant sliced and put in salt water over nite to take tartness out
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next am. 1 bowl whole milk, 1 bowl flour. 1 bowl yellow cornmeal
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paprika and salt to season cornmeal
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a little chives for color.
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about 8-12 eggs, whipped
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1 1/2 cup whole milk[for eggs] 1-1 1/2 cups shedded chedder cheese
How To Make another 1 of hershell camp's favorite breakfasts
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1TAKE THE SLICES OF EGGPLANT AND DIP IN MILK, [SEASON CORNMEAL] THEN FLOUR THEN CORNMEAL
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2THEN BROWN ON BOTH SIDES AND PLACE ON PLATTER. TO SLIGHTLY COOL. THEN CUT INTO 6'S AND SET ASIDE.
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3IN LARGE MIXING BOWL WHIP EGGS ADD MILK AND CHEESE TOGETHER
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4START EGGS IN SKILLET. ADD EGGPLANT. EGGS SHOULD BE FLUFFY COOK ALTOGETHER DON'T OVER COOK EGGS.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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