Captain Chris Yacht Services Captain Chris Yacht Services
   
Cruising on a Grand Banks - Trawler Training with Captain Chris   TrawlerPort at Fort Lauderdale International Boat Show   Safety Seminar at the Vero Beach Power Squadron   Trawler Training Texas Style
 
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris

Calendar

Seminars

Photo Log

Favorite Links

Galley Recipes

Maintenance

Newsletter

Home

Find us on
Facebook

Follow us on Facebook

Oklahoma Great Loopers

DeFever 53 POC- Performance Offshore Cruiser

Do It In A Dinghy!

December cruise from Brunswick Landing, GA to Fort Pierce, FL aboard a Kadey Krogen 44

Training Aboard a Grand Banks Eastbay 46 in Tampa Bay

Jefferson 46 Training on the Georgia ICW

A Trawler Is In Our Boating Future

Grand Banks 46 - SOFT LANDING sends thanks

Before and After

Captain Chris Yacht Services
Breakfast should be a hearty meal when cruising. Particularly if the weather is not cooperative for much more than snacking until dinner on the hook.

1 Tbsp butter
1 thinly sliced onion (stretch the portions by adding more onions or any other wilted veggies you like)
1 tsp sugar or splenda
leftover chicken pulled from the bones and cut into bite sized pieces
eggs

This works best with a teflon frying pan with a copper clad bottom. Drop the butter on to the hot skillet and get ready to saute the onions. Stirring occasionally, the onions will begin to make water. At this point as the sugar or splenda to caramelize the onions. Next add the chicken pieces and stir just enough to warm the chicken. Portion out onto plates then crack the eggs onto the buttery hot skillet. Over easy please. Season to taste and slide the "before" onto the "after"

Which came first? the chicken or the egg?

 


Click here for more Galley Recipes

View other articles written by Captain Chris Yacht Services