Ok you're gonna make a grand omelet
Take 2 eggs, break them into a bowl and add a bit of milk. Stir briskly for about a minute and add some salt and pepper. Pour it into warm, oiled/buttered pan and let it sit for a few seconds. Take the ham and cheese and tear them into little bits. Throw it all in the pan and wait another minute. Stir it. Yes stir. Make sure it's all together. Once thats done keep flipping it around and mixing it so tat the egg gets done lightly brown. Now turn the stove all the way down and put some bread in the toaster. once the toast pops add just a little butter, now put the egg on the toast and make into a sammich. Eat up :D
Or you could make Baked Alaska
Ingredients
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
Directions
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
