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Individual cups for perfectly shaped poached eggs
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Electric egg cooker — hard, soft, poached eggs, no guessing
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Individual cups for perfectly shaped poached eggs
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Electric egg cooker — hard, soft, poached eggs, no guessing
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whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside. heat oil in 10-inch skillet over medium-high heat. add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper. cook 2 minutes. stir in broccoli; cook 2 minutes. scrape mushroom mixture into a bowl; set aside. place skillet back over medium heat; coat generously with nonstick cooking spray. when pan is hot, pour in 2/3 cup of the egg mixture. sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture. cook for 2 minutes. using a rubber spatula, fold right side of egg over mushroom and cheese. cook 1 minute. carefully slide onto plate; keep warm. repeat procedure for remaining 3 omelets. mix salad greens with vinaigrette. serve alongside omelets.