Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of  Eggland's Best and Cabot Cheese . I received complimentary product for the purpose of review and recipe development for #BrunchWeek, but all opinions are honest and they are my own.  This page may contain affiliate links. Many, many thanks to Terri of  Love and Confections  for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here . Before I get to my offering, please take a look at what the #BrunchWeek Bloggers are creating today! BrunchWeek Appetizers: Cheesy Artichoke Bruschetta from Daily Dish Recipes Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table BrunchWeek Egg Dishes: Greek Asparagus Quiche from The Spiffy ...

  This is a sponsored post written by me on behalf of  Eggland's Best . I received complimentary product for the purpose of review and recipe development for #BrunchWeek, but all opinions are honest and they are my own.  This page may contain affiliate links. Have you ever seen Runaway Bride ? I hadn't until last month's Food'N'Flix event; you can read my post here . But the reason for my question is that watching that movie in March spawned the breakfast conversation about how my boys like their eggs. I learned that Jake likes his eggs fluffy and scrambled...or poached. We've been married for eighteen years and I never would have said that he likes scrambled eggs. Well, it turns out he didn't like my scrambled eggs because they weren't fluffy. That sounded like a challenge to me. So, I've researched and tested...and I have finally figured out how to make perfect, fluffy scrambled eggs. I thought I'd share that with you, in case you a...

In searching for Omani recipes, this breakfast one caught my eye. Sadly, though I cut the sugar and added more eggs than the traditional version, my kitchen elves did not like this. "Good try, Mom," they urged, "you can't always make a hit. This one was...well, not." Love their honesty. And it keeps my culinary ego in check. 2 C swayweih noodles, broken into 1" pieces (I had spaghetti noodles, so I used those) 2 T butter 1/2 C dried coconut 1/4 C organic granulated sugar pinch of saffron threads 1 t ground cardamom 4 eggs Saute the onion, with a pinch of saffron threads, in butter until beginning to turn translucent. In another pot, cook the noodles until done, but still al dente . Drain the noodles. Into the pan with the onions, add in the coconut, sugar, ground cardamom, and beaten eggs.  Stir with a wooden spoon to scramble. To serve, place the cooked noodles on a plate. Top the noodles with the sweet, scrambled eggs.