Anyway, I wanted to make this one different. So I opened the fridge and started digging through whatever was in there. A-ha! Eggs! Ooh – Bagoong. I wonder…

So here’s what I did:

1. Scrambled Eggs – while beating the eggs, add a small amount of bagoong, like half a teaspoon, it goes a long way. I have the Barrio Fiesta one.
2. Secret to cooking scrambled eggs – make sure your pan is really hot. Oil or butter – just move the pan around and check if it spreads to the whole surface, if it doesn’t – 2 things, pan is still not that hot or you don’t have enough oil or butter. Anyway, while its still hot, put in the beaten eggs and move the pan in a circular pattern for a bit to spread it equally. If you follow this, you always end up with great tasting scrambled eggs. Just make sure you don’t burn it, take it out of the flame – it cooks fast.
3. Instant pancit canton – just follow the packaging

That’s about it, mix the pancit canton into a bowl and top it off with scrambled eggs. Last, add a few drops of sesame oil (*wink). Yebah! Here’s a picture: (Its not that appetizing, but its good enough to satisfy your craving for instant pancit canton with a simple twist)

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