Type what you have

Ingredients

• ✓ cayenne pepper
• egg yolk
• lemon
• salt
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks in a bowl.
3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
6. 6 Enjoy!

By scottki

Ingredients

• ✓ cayenne pepper
• egg
• water
• salt
• butter
• white pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
3. 3 Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
4. 4 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
5. 5 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
6. 6 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• egg yolk
• butter
• margarine
• water
• lemon juice
• salt

Instructions

1. 1 Whisk egg yolks lightly in the top of a double boiler over simmering water. Slowly whisk in melted butter, then gradually whisk in boiling water. Cook, stirring, until thickened. Remove the double boiler top from the base.
2. 2 Gradually whisk in lemon juice. Season with salt and cayenne. Cover and keep hot over warm water until serving.

By TARENELLA

Ingredients

• ✓ cayenne pepper
• asparagus
• butter
• all-purpose flour
• milk
• salt
• garlic
• egg
• cheddar cheese

Instructions

1. 1 Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
3. 3 Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
4. 4 Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
5. 5 Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
6. 6 Preheat oven to 375 degrees F (190 degrees C)
7. 7 Generously butter 4 (6-ounce) ramekins
8. 8 Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
9. 9 Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
10. 10 Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• bacon
• swiss cheese
• onion
• pie crust
• cream
• egg
• salt
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely.
3. 3 Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust.
4. 4 Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes.
6. 6 Allow quiche to sit 10 minutes before cutting into wedges and serving.

By Laundrie

Ingredients

• ✓ cayenne pepper
• bacon
• pie crust
• onion
• garlic
• half and half
• sour cream
• egg
• swiss cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
3. 3 Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
4. 4 Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
6. 6 Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.

By MKCortes Latin Goddess

Ingredients

• ✓ cayenne pepper
• pork sausage
• cream cheese
• parsley
• crescent roll dough
• mushroom

Instructions

1. 1 Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
4. 4 Bake for 16 to 20 minutes in the preheated oven, until golden brown.

By Kathi Harrison Smith

Ingredients

• ✓ cayenne pepper
• cauliflower
• cheddar cheese
• parmesan cheese
• egg
• salt
• butter

Instructions

1. 1 Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
2. 2 Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
3. 3 Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

By Juska

Ingredients

• ✓ cayenne pepper
• ground turkey
• coriander
• salt
• brown sugar
• black pepper
• olive oil

Instructions

1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Ingredients

• ✓ cayenne pepper
• russet potato
• butter
• paprika
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
3. 3 Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
4. 4 Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• ground pork
• sage
• thyme
• salt
• black pepper
• rosemary
• nutmeg
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ cayenne pepper
• butter
• all-purpose flour
• evaporated milk
• water
• salt
• white pepper
• egg
• cheddar cheese
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
3. 3 Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
4. 4 Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.

By Katherine Poulsen

Ingredients

• ✓ cayenne pepper
• brown sugar
• mustard powder
• cinnamon
• nutmeg
• bacon

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
2. 2 In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated.
3. 3 Twist each strip a few times and place on the prepared baking rack.
4. 4 Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

By Wynne

Ingredients

• ✓ cayenne pepper
• kale
• butter
• breakfast sausage
• all-purpose flour
• egg
• maple syrup
• salt
• black pepper
• milk

Instructions

1. 1 Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
3. 3 Use butter and fat from cooking to grease two 9-ounce baking dishes.
4. 4 Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
5. 5 Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
6. 6 Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• egg yolk
• water
• lemon juice
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ cayenne pepper
• turkey sausage
• russet potato
• salt
• black pepper
• all-purpose flour
• egg
• vegetable oil
• red pepper
• sour cream
• chive

Instructions

1. 1 Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
2. 2 Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
3. 3 Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
4. 4 Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
5. 5 Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• red onion
• pork
• potato
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
2. 2 Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

By Chicago Chef

Ingredients

• ✓ cayenne pepper
• ground turkey
• black pepper
• salt
• sage
• ginger
• cooking spray

Instructions

1. 1 Mix ground turkey, black pepper, salt, sage, ginger, and cayenne pepper together in a large bowl until well blended. Form mixture into 8 equal-sized patties.
2. 2 Heat a skillet over medium-high heat; coat with nonstick spray.
3. 3 Add patties and fry until browned on both sides and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Ms A

Ingredients

• ✓ cayenne pepper
• egg
• water
• olive oil
• parmigiano-reggiano cheese
• kosher salt
• black pepper

Instructions

1. 1 Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
2. 2 Drizzle olive oil into an 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
3. 3 Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time.
4. 4 Remove pan from heat. Carefully use a spatula to fold parmalet in half. Transfer to a serving plate.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• egg
• tarragon
• lobster meat
• butter
• salt
• black pepper

Instructions

1. 1 Beat eggs and tarragon in a small bowl. Set aside.
2. 2 Sprinkle lobster pieces with cayenne pepper.
3. 3 Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• panko bread crumb
• parmesan cheese
• egg
• basil
• parsley
• salt
• black pepper
• nutmeg
• ricotta cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• cooking spray
• breakfast sausage
• egg
• cheddar monterey jack cheese blend
• red bell pepper
• green onion

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.
2. 2 Combine sausage, eggs, cheese, bell pepper, green onion, and cayenne pepper in a large bowl; mix well to combine.
3. 3 Pour egg mixture into the prepared cake pan.
4. 4 Cook in the preheated air fryer until frittata is set, 18 to 20 minutes.

By bdweld

Ingredients

• ✓ cayenne pepper
• egg
• potato nugget
• green onion
• butter
• turkey sausage
• bacon
• all-purpose flour
• milk
• black pepper
• whole wheat flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Arrange potato nuggets in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, 17 to 19 minutes.
5. 5 Meanwhile, combine green onions and butter in a cold saucepan.
6. 6 Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
7. 7 Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
8. 8 Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

By Courtney Lynn Hernandez

Ingredients

• ✓ cayenne pepper
• salt
• zucchini
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• ginger
• nutmeg
• egg
• white sugar
• vanilla extract
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
2. 2 Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
3. 3 Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
4. 4 Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
5. 5 Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
6. 6 Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
7. 7 Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• sausage patty
• coconut oil cooking spray
• egg
• salt
• black pepper
• whole grain english muffin
• american cheese

Instructions

1. 1 Heat a large skillet over medium heat. Cook sausage patties in the hot skillet, turning often, until sausage is cooked through and browned, 10 to 12 minutes. Remove patties to a paper-towel lined plate.
2. 2 Meanwhile, coat a 3-inch mini frying pan with coconut oil cooking spray and place over medium heat. Whisk 1 egg and 1 dash of cayenne pepper in a small bowl and season with salt and pepper. Pour egg mixture into frying pan. Cook, without stirring, until set on the bottom, about 1 1/2 minutes. Flip egg and cook, without stirring, until set on the other side, about 1 minute more. Remove from heat, place on a plate, and repeat with remaining eggs and cayenne pepper.
3. 3 Assemble breakfast sandwiches when eggs and sausage are cool: place an egg patty on the bottom piece of an English muffin, top with a slice of cheese, a sausage patty, and the English muffin top. Wrap in aluminum foil and freeze.
4. 4 Unwrap and microwave each sandwich for 2 minutes when ready to eat.

By HannahSilvestre8214

Ingredients

• ✓ cayenne pepper
• dijon mustard
• honey
• chili flake
• pork sausage
• canola oil
• vegetable oil
• swiss cheese
• biscuit

Instructions

1. 1 In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
2. 2 Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
3. 3 In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
4. 4 On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

By JimmyDean

Ingredients

• ✓ cayenne pepper
• butter
• egg
• multigrain bread
• avocado
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
2. 2 Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
3. 3 Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ cayenne pepper
• vegetable oil
• ham
• ham
• salt
• black pepper
• flour
• coffee

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.
3. 3 Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.
4. 4 Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• egg
• cheddar cheese
• parsley
• marjoram
• thyme
• salt
• olive oil

Instructions

1. 1 Beat eggs, cheese, parsley, marjoram, thyme, salt, and cayenne pepper together in a small bowl with a fork until combined.
2. 2 Heat oil in a small, nonstick skillet over medium heat. Pour egg mixture into the skillet; cook and stir constantly, scrambling eggs using a rubber spatula, scraping the sides of the skillet as needed. Reduce heat to low when eggs start to come together; continue cooking, stirring slowly but constantly, until eggs are very wet and softly scrambled. Turn off the heat.
3. 3 Tilt the skillet toward you; push eggs together at the bottom edge of the skillet. Tuck in and smooth out eggs' edges with your spatula as you form eggs into an omelet that is no longer wet, but still moist. The curve of the skillet will help in shaping.
4. 4 Return the heat to medium; cook until a skin is formed on bottom surface of omelet, about 15 seconds. Off heat, carefully flip over onto a warm plate. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• russet potato
• yellow onion
• egg
• all-purpose flour
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich