The Can't Cook Book: Recipes for the Absolutely Terrified! Read Online Free PDF Page A

into a medium bowl. Measure the cream cheese, cut up into small pieces, and add to the eggs. Then add the water, salt, and pepper (about 6 turns on a pepper mill). Using a whisk or fork, beat until the eggs are an even yellow with the bits of cream cheese still visible.
     
     
    2.   Place your medium nonstick skillet on the stove and turn the heat to medium. Add the butter. Once it’s melted, swirl the skillet so the butter coats the bottom. Pour in the eggs and let sit untouched for 30 seconds.
     
    3.  Then, using a silicone spatula, slowly scrape the bottom of the pan, working from the edges to the center. The eggs will start to come together. Continuously, but gently, scrape and turn the eggs over themselves until they are done to your liking (you do not want them to brown). Serve ’em up. Tear the dill and sprinkle over the eggs, if you like.
     

FRIED EGGS OVER BROILED TOMATOES
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 10 minutes | SERVES: 2
     
    I have no problem serving this as a quick breakfast, lunch, or dinner at my house alongside a slice of crusty country bread drizzled with olive oil.
     
    1 large beefsteak tomato
    1 T. plus 2 tsp. e.v. olive oil
    1 / 4 tsp. dried oregano
    1 / 4 tsp. kosher salt ( 1 / 8 tsp. + 1 / 8 tsp.)
    Freshly ground black pepper
    2 large eggs
    2 T. grated Parmesan
    Tools needed: cutting board, chef’s knife, rimmed sheet pan, measuring spoons, medium skillet, metal spatula, cheese grater (if grating it yourself).
Don’t Panic: Using the broiler for the tomato slices and frying the eggs on the stovetop to your preferred doneness may cause you concern. Don’t fret—we’ll work this out.
     
    1.   Heat the broiler (with the oven rack about 4 inches from the top). Slice the tomato into four 1 / 2 -inch-thick roundsand place on a rimmed sheet pan. Measure 1 T. of the oil and drizzle over the slices. Measure the oregano, then pinch and sprinkle over the slices; do the same with 1 / 8 tsp. of the salt. Season each slice with a turn on the pepper mill. Broil until the tomato has softened slightly, 2 to 3 minutes. Divide between two plates.
     
     
    2.   Place your medium skillet on the stove and turn the heat to medium-low. Measure and pour in the remaining 2 tsp. oil and heat until it shimmers (1 to 2 minutes). Swirl the skillet so the oil coats the bottom.
     
    3.   Crack each egg and open about 2 inches above the skillet so the egg slides gently out; space them a few inches apart. Cook until the whites are set (not runny) and the yolks are still soft to the touch, 2 to 3 minutes. For an “over easy” egg, carefully flip with a spatula and cook for 30 seconds more. Gently lift each egg out of the skillet while being careful not to break the yolk. Serve on top of the tomato slices. Season the eggs with the remaining 1 / 8 tsp. salt and pepper to taste and sprinkle with the Parmesan.
     

Soft-boiled Eggs with Toast a.k.a. The Granny Egg
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 10 minutes | SERVES: 2
     
    My grandmother made these for me my whole life. So simple, so good.
     
    French, country, or whole wheat bread
    4 large eggs
    1 T. unsalted butter
    Kosher salt and freshly ground black pepper, to taste
    Tools needed: medium saucepan, cutting board, serrated knife, large spoon, toaster, kitchen timer.
    * How-to:
    Season to taste
Don’t Panic: You can learn to boil an egg. I know you can.
     
    1.   Fill a medium saucepan with water (about 2 inches from the top) and place on the stove. Turn the heat to medium-high and let the water come to a boil. While it comes to a boil, slice the bread into two 1 / 2 -inch-thick slices if not using presliced.
     
    2.  Once the water is boiling, use a large spoon to carefully lower the eggs, one at a time, into the water. Lower the heat and gently simmer (low boil) for 5 1 / 2 minutes. Set your timer.
     
    3.  While the eggs simmer, toast the bread in your toaster until golden brown, then spread the tops with butter. Cut each piece of toast