First, adding the salt and pepper after the eggs are cooked means it isn't distributed well, you get seasoned bites and bland bites. I perfer consitency. Secondly, I felt even more guilty eating eggs, already a cholesterol trap, with mayo added...I could feel my arteries hardening and I guess I don't see the point.

Reviewed On: Nov. 24, 2009

Yummmmm! The only thing I can add to this is that a friend of mine clued me in to using Coconut Oil in baking awhile back and I ALWAYS use some in place of some butter in quick breads and cookies. It's a soft solid a room temp (except summer :D ) and a liquid oil above about 75 degrees. It adds just a hint of flavor that everyone that tastes my baking loves, but can't quite put their finger on...the perfect secret ingredient! Try substituting 1/2 the oil/butter in a recipe. My favorites for using it are...Banana Bread, duh, and chocolate chip walnut cookies (or white chocolate macadamia nut!). You can spend $$$$ at a health food store for Coconut oil, but I find it in the vitamin section of my local Walmart for $10 (sounds like a lot for a little jar, but you don't need much and it's soooo good and good for you!...that's my justification for eating the Banana Bread and cookies, hahaha, Girl Math!

Reviewed On: Nov. 12, 2009

Although I haven't made this yet, I've had it, and it's great! My neighbor used to make it for all our potluck get togethers and everyone LOVED it. I always meant to get the recipe from her, but never did, then I moved away suddenly and I've been looking for something simillar ever since. I'm so happy I found this! It's great comfort food and works nicely in a crock pot with fresh beans (add salt!) which is what she did when they were available.

Reviewed On: Aug. 24, 2009