Every week, we welcome our favourite soccer groups and gamers into our houses for just a few hours to observe them play. Year after 12 months, we purchase their jerseys, mourn their losses, and, in fact, have fun their wins, all the best way till they retire.
If you’re fortunate, your favourite NFL participant will keep within the public eye, possibly with a podcast or internet hosting gig. Those Terry Bradshaw followers who liked the “Blonde Bomber” via the Pittsburgh Steelers’ heyday, when he, armed with Hall of Fame operating again Franco Harris and the Steel Curtain, led the workforce to 4 Super Bowl victories, have definitely been fortunate.
Bradshaw started his broadcasting profession as an analyst in 1994 and has been on our TV screens on CBS, “The NFL Today,” and now “Fox NFL Sunday” ever since. But followers of the quarterback have seen Bradshaw embark on a number of different enterprise ventures, from a household actuality present, “The Bradshaw Bunch,” to a bourbon and a line of burgers produced from his ranch. Now, the Hall of Famer is again in our kitchens with a brand new cookbook, “The Bradshaw Family Cookbook,” full of household recipes.
Bradshaw’s cookbook has all the things from tailgating favorites to a cocktail named after the legendary “Immaculate Reception” play when Harris caught Bradshaw’s deflected cross for a game-winning landing. But, there’s one recipe that Bradshaw makes greater than another—apart from the charming last recipe within the cookbook, “Pappy’s Midnight Spoon,” which consists of Bradshaw’s spoonful of peanut butter or ice cream eaten straight from the container in the midst of the evening—and that’s the breakfast that he eats nearly each morning.
Terry Bradshaw’s Favorite Breakfast
“When soccer season’s over, you’ll discover me within the kitchen most mornings, having fun with this omelet earlier than heading out to are inclined to the cattle and horses,” Bradshaw writes in his cookbook.
The easy omelet is made with 5 elements and comes collectively in lower than 10 minutes. Plus, it’s loaded with additional protein and vitamins to maintain Bradshaw going whereas he works on the ranch till lunchtime.
Bradshaw’s go-to breakfast consists of an omelet, made with creamy half-and-half, full of asparagus, ham, and gooey Cheddar cheese. He whips up the omelet on his off-days—however eggs are at all times on Bradshaw’s morning menu. When he’s on-the-go filming “Fox NFL Sunday,” he grabs a pre-made breakfast taco with sausage, eggs, tomatoes, onion, and cheese.
But, since our soccer Sundays are a lot much less hectic than Bradshaw’s, right here’s how he makes his favourite omelet.
How To Make Terry Bradshaw’s Go-To Breakfast
Charity Burggraaf
Ingredients
- 1/4 cup chopped contemporary asparagus (about 4 spears)
- 3 massive eggs
- 1/4 cup half-and-half
- Kosher salt and freshly cracked black pepper, to style
- 1/4 cup chopped deli ham
- 1/2 cup shredded Cheddar cheese, divided
Instructions
- Heat a small pot of water over excessive warmth. When boiling, add the asparagus and blanch for 30 seconds to 1 minute, relying on how tender you want your asparagus. Drain and put aside.
- Heat a 10-inch nonstick skillet over medium warmth. Add the eggs and half-and-half to a small mixing bowl. Season with salt and pepper. Mix, then pour into the new skillet, creating a skinny, clean layer.
- Sprinkle the asparagus, ham, and 1∕4 cup of the cheddar on high. Continue to prepare dinner till the eggs are set, 5 to six minutes. Using a spatula, fold the omelet in thirds like a letter.
- Remove from the warmth and slide the omelet onto a plate. Top with the remaining 1∕4 cup Cheddar and serve.
This recipe was developed by Terry Bradshaw for “The Bradshaw Family Cookbook” and shared courtesy of Flatiron Books.
