Pierogies and Scrambled Eggs

I absolutely LOVE pierogies, but I've always made them the same way; boil and then fry them. So this time, I decided to try something new, and pair them with some scrambled eggs for breakfast (or lunch).

You will need:
  • Ready-made pierogies (or home made, if you prefer)\
  • BBQ chicken seasoning
  • Garlic salt
  • Celery salt
  • Two eggs (per person, I only made for me :P)
  • 1/2 cup of shredded mozzarella cheese
  • Butter or Pam for greasing the pan
First, boil the pierogies until they are soft (cooked inside and no longer frozen).

Grease a baking pan and place the pierogies on the pan. Sprinkle with chicken, celery and garlic seasoning on both sides and top with some mozzarella cheese.
Broil for a few minutes, until the cheese is melted and pierogies have become slightly browned. 

To make the eggs, crack them and put them in a small bowl, add a splash of milk, some BBQ seasoning, and the rest of the cheese, and mix until the eggs are all mixed together.
Put in a frying pan stirring often to scramble the eggs until they are no longer slimy.
 

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