Yinzer Gourmet
Greenbeansandscrambledeggstrain Journal and Press

Even we will begrudgingly admit that you can’t eat Caketrain for breakfast, lunch and dinner every day for all eternity, as much as we might wish it so. In the unlikely event that a change of pace is in order, this simply-whipped-up, inconspicuous little number provides a formidable function-over-fashion counterpoint to our elegant confectionery point.

 

1 can of cut green beans (or about 2 ½ handfuls of fresh green beans, ends removed)

1 tsp. of butter

1 tbs. of milk

½ cup of shredded cheese (cheddar, Swiss, mozzarella, American)

4 eggs

Garlic and pepper to spice

 

Place a pan on medium heat. Put the butter into the warm pan. Add the green beans (if using a can, make sure to drain the beans – you see that? don’t drink it) to the skillet and let the beans cook for five minutes or until tender (not too tender because the beans will continue to cook with the eggs). Sprinkle with garlic powder if you like. While the beans are cooking, beat the eggs with milk in a mixing bowl. When properly mixed, the contents will be giving off a yellow glow – it’s not dangerous, trust us. Once the beans have cooked for a few minutes, slowly add the eggs to the pan. Stir once. As the eggs are setting, measure the shredded cheese (substitutes can be slices of American or Velveeta – mmmm – processed cheese product) to have ready. Mix the eggs and beans together, taking care not to beat the beans to mush (unless you’re the Vincent Gallo look-alike we keep spotting downtown with the evil sneer and the “Legumes are best when they’re blown to smithereens” t-shirt – if that’s you, then mister, we’d give ‘em the drubbing of a lifetime). Once the eggs are nearly cooked (about five minutes), add the cheese. Stir once more to set the cooked eggs and beans. Season with pepper.

 

This dish can serve as a side dish for three to four people or as a complete meal for two – that’s you plus at least half of our editorial staff, so just drop us a line when it’s ready:

 

 

 

from Amanda Raczkowski and Joseph Reed of Caketrain Journal and Press

caketrainjournal@hotmail.com // www.caketrain.org

My eggbean brain has locked, coughed to shut, shush itself. I have little further,better, to offer on the subject of greens, ands, beans, eggs, et al. I apologize for both of that. I will say one thing, this: the green beans and eggs peer-produce a side dish or a bowl. This is fine. Parts are yellow. Also: I hated green beans before Managing Editor Amanda first made them for me, just so; now I sort of care for them. And our journal is not called Greenbeansandeggstrain (I see "sand egg strain"), but it could be.

-- Joseph Reed, Web & Design Ed., C [j+p]