| Episode 1: Fast break |
| Morning After Mexican Eggs Large Equipment required: Microwave, 2 microwave-safe bowls, plastic wrap Preparation time: 2 minutes Ingredients: 1 teaspoon or 1 pat of butter 2 eggs 2 tablespoons salsa 1 handful of tortilla chips 2 tablespoons water Preparation: Mix together eggs and water in a bowl. Put aside. Coat the second bowl with butter, and place egg mixture inside. Cover tightly with plastic wrap. Place bowl in the microwave. Cook on HIGH for 1½-2 minutes. During the cooking process the eggs will rise and fall. When done, the center of the omelet may still be moist. That’s ok. Meanwhile, arrange a plate with tortilla chips. Transfer the omelet onto the plate, placing the eggs placed on top of the chips. Drizzle the salsa over the eggs. Servings: 1 New York Breakfast – Home Cured Salmon (with bagels and cream cheese) Large Equipment Required: A non-reactive baking dish which is at least 4’’ deep and long enough to hold the salmon, a sharp knife, plastic wrap, and your biology (economics, psychology, whatever) text books Preparation time: 5 minutes one day before; 15 minutes the day of serving Ingredients: 1 pound salmon fillet with the skin on but bones removed, rinsed and pat dry 1 pound box of Kosher salt. 4 teaspoons, or 4 packets of sugar 4 bagels Tub of cream cheese Preparation: Cover the bottom of a baking dish completely with a layer of Kosher salt. Put the salmon filet skin side down into the salt bed and pour more Kosher salt over the fish. Pour enough salt so that it completely covers the sides and the top of the fish. In total, it is very possible that you would use more than half of the box. Sprinkle the top of the fish with sugar, mixing it with the salt. Then, cover the dish tightly with plastic wrap and then weigh down the wrap with at least 10lb. Use your textbooks as weights. You want to make sure than the books are pressing directly onto the wrap that is pressing onto the fish. Do not refrigerate. Leave the salmon at room temperature until the next morning. The next day, brush the salt off of the fish. Wash the fish under cold water and pat dry. Cut off the skin of the filet. Cut thin slices on an angle and lay them on a serving plate. This is the trickiest and the messiest part of the process so make sure you have a sharp knife. Slice bagels in half, slather with cream cheese, and top with lox! Servings: 4 Open Faced Breakfast Sandwiches Large Equipment Needed: Oven, stove top, baking tray, frying pan, paper towels Preparation Time: 15 minutes Ingredients: 1 can biscuits 1 pound sausage 1 cup grated cheese 4 eggs, beaten Preparation: Preheat the oven to 450 degrees. Place sausage in the frying pan. Cook over medium-high heat until it is completely browned. Remove from frying pan and drain on a plate covered with paper towels. Using the same frying pan, pour scrambled egg mixture and heat through until eggs are completely cooked. Meanwhile, roll out each biscuit until fairly thin. Place on baking sheet. Sprinkle sausage over biscuits. Top with grated cheese. Cook in the oven for 5-10 minutes or until biscuits are done. Remove from oven and top with scrambled egg Servings: 4 (two biscuits per person) Online Video Archives  Archive HomeAcademic Tutorials ArchiveHub City ArchiveInside Rutgers ArchiveSpecial Programs ArchiveSportsKnight ArchiveCheap, Fast, and Easy Archive
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