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Kangaroo Egg Pockets Recipe

| March 22, 2020 | 17 Comments

Kangaroo Pita Pockets

Follow our easy, step-by-step, photo illustrated recipe to learn how to make these Kangaroo Pita Egg Pockets. Handheld breakfast pockets are super easy. Printable recipe included.

 

Kangaroo pockets, enjoy!
We’ll share the basics on how to make these Kangaroo Pita Pockets. The variations and possibilities from there are almost endless. Quick and easy to make, easy to hold and eat.

 

Kangaroo pockets, slider.

What’s the hardest part about making this breakfast sandwich? Catching the Kangaroo of course. Sorry, I couldn’t resist that one. Please forgive me. Smile.

This is a really quick and easy idea to change up breakfast a little, but without going to too much extra effort. You can even let the kids help out with this one. They’ll love the name.

Many years ago, and I do mean a good number of years back, my wife and I were walking through some of the exhibits at our North Carolina State Fair. One of the booths was giving a little presentation on eggs, and they were handing out these unique samples. They even gave you a recipe card so you could make them at home.

It seems the North Carolina Egg Association was trying to promote eggs, and to make it even better, they were giving out samples of some ways to prepare eggs. They had me at samples. Smile.

Even with all the aroma’s of regular fair food around us, these little pita bread pockets stuffed with North Carolina raised eggs, were mighty tasty and a welcome treat for us all. I hope you will like them as well.

I’ve included a photo of the recipe card they handed out that day. I came across it recently while clearing some old papers out of file folders in my desk. Not really sure why I saved it. I know my wife made them for us several times after we returned home from the fair, but then, the recipe just sort of got put aside. Until I found it again.

This is pretty basic. You can probably already think of lots of things you could add to it to make it even better. But, that’s the whole idea. Give you the basics, then let you get creative on your own. Smile.

So, ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Kangaroo pockets, ingredients.
Kangaroo Pita Pockets – You’ll need these ingredients.

For the record, as of the date of this writing, the pita bread was $3.99 and the eggs… just .48cents a dozen. Go figure.

 

Kangaroo pockets, add eggs.
Place the eggs in a small mixing bowl.

 

Kangaroo pockets, whisk the eggs.
Use a fork or whisk to beat the eggs really well. Be sure the yolks and whites are blended well. You don’t want to see any streaks of egg whites in your beaten eggs.

 

Kangaroo pockets, add butter and oil.
Place a skillet on your stove top. Set the heat about halfway between Low and Medium. You don’t want to cook the eggs too fast. When the pan gets heated up, add the oil and butter. You only need about one teaspoon of oil, and one teaspoon of butter. The oil helps to keep the butter from burning.

 

Kangaroo pockets, add the beaten eggs.
Pour the eggs into the skillet and let it cook a few seconds.

 

Kangaroo pockets, pull eggs to the center.
As the eggs start to cook, use a spatula and pull the eggs from the outside edge to the center of the skillet. I should have started this a little sooner. You can see mine had started to firm up all across the bottom. Just continue to pull from the outside edge to the inside, all around the skillet, until the eggs begin to look done.

 

Kangaroo pockets, flip over.
When the bottom of the eggs look done, you’ll still see a wet surface on the top section. Take your spatula and flip the bottom over on to the top of the eggs. They will continue to cook, so we want to get them out of the pan as quickly as possible.

 

Kangaroo pockets, remove eggs.
Remove the eggs from the skillet. Place them on a plate or in a bowl while you prepare the pita pockets.

My wife always cooked the prettiest and fluffiest scrambled eggs. I think I still cook mine too fast. I’ve never been able to match what she did.

 

Kangaroo pockets, heat the pita.
To heat the pita bread, place one in your skillet. Let it warm up, then flip it over to warm the other side. This only takes about 30 seconds per side, depending on the heat of your stove top.

 

Kangaroo pockets, split the pita.
Using a sharp knife, cut the pita pocket in half.

 

Kangaroo pockets, add mayo.
What’s an egg sandwich without some Duke’s Mayonnaise? Add it if you like. Then, scoop half of the scrambled eggs into each pocket.

 

Kangaroo pockets, enjoy!
Enjoy!

 

Kangaroo pockets, card.
Here’s the card I picked up at our North Carolina State Fair many years ago. It had the recipe for making the Kangaroo on the front, and it had some suggestions for improving it on the back.

As the back says, you can make these “Eggs-tra Special” by adding some variations to the filling.

They suggest using…

Olives, Mushrooms, Sausage, Bacon, Swiss or Cheddar Cheese, Green Peppers, Onions, Tomatoes, Chopped Ham or Turkey, and even Pepperoni.

This was released by the North Carolina Egg Marketing Association out of Raleigh, North Carolina.

 

Print
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Kangaroo pockets, printbox.

Kangaroo Egg Pockets Recipe

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American, Southern

Description

It’s a fun name for a fun way to enjoy those scrambled eggs at breakfast. Lots of possibilities and variations on this one. Let the kids help out.


Scale

Ingredients

4 Eggs, beaten
1 Pita Bread pocket
1 teaspoon Butter
1 teaspoon Cooking Oil
Salt and Pepper to taste


Instructions

Crack the eggs into a medium sized mixing bowl.
Use a fork or whisk and beat the eggs well.
Place a skillet on your stove top. Set heat about halfway between Low and Medium.
When pan is warm, add the oil and the butter.
Add the beaten eggs.
As eggs begin to cook, use a spatula to pull egg from outside of pan to the middle of the pan.
Fold eggs over on top of itself when just about done. Remove from heat immediately.
Warm the pita bread in your skillet, about 30 seconds each side.
Slice the pita bread into halves.
Add mayonnaise if desired.
Scoop half the eggs into each pocket.
Add salt and pepper to taste.
Enjoy!


Notes

This is just a basic. Add all sorts of other items to make your very own special Kangaroo Egg pocket. Diced ham, sausage, bacon, onions, mushrooms. Lots of possibilities.

Keywords: pita bread, eggs, scrambled, kangaroo pockets, mayonnaise, ham, sausage, bacon, butter.

Your Comments:

Have you tried our Kangaroo Egg Pockets?  How did you like it?

Share your memories of this dish with us. It will only take a minute or two for you to leave your comments in the section below.

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Be Blessed!!!
Steve

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You might also like: Roasted Pork Tenderloin with Apples

Or, maybe this one?  Praline-Apple Bread Recipe

How about this? Potato Soup

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Category: Breakfast

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (17)

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  1. Tisa says:

    I’ve never tried to make anything like this, but I want to now. It looks delicious. Thank you!

  2. Jennifer says:

    As like you with the recipe card, seeing the scrambled egg in the peta pocket brought back great memories. Whenever my husband and I were in San Francisco we always tried to have dinner at Original Joe’s. The restaurant made a favorite omelette called the “Special”. It was made with chopped onion and spinach, minced garlic, ground beef, chopped oregano and basil. We were able to recreate the dish at home for breakfast. I plan to prepare this for dinner tonight in a simple celebration of my birthday. I will add mushrooms, a melty type cheese, and substitute Italian sausage for the beef.
    We are under “shelter-in-place” policy here in California. I do not consider pita bread an essential to go out shopping. I got up earlier than usual this morning to make pita bread. It is a very satisfying project and the results are better than the products in the stores. Surprisingly, takes only three hours and I end up with a dozen pieces of fresh warm bread.
    I wish you well and safety to you and All who are dear to you. We shall pray for God’s grace and blessings and know He is always within us.

    • Steve Gordon says:

      Hi Jennifer, Thank you so much for sharing your comments with us. That omelet sounds like a real winner. And, HAPPY BIRTHDAY to you. I hope you had a great birthday and I wish you many more Blessed Birthdays yet to come. I made my own Pita Bread one time. I remember it was fun to do and fun to watch the bread balloon up in the oven. It would have been great to share that in this recipe, but I’m getting old, so I took the easy way out. Smile. These are some trying times for us all. Our Governor has just issued a stay at home order for North Carolina, so guess we’ll be joining you in that very soon. Thank you for all of your prayers – for all of us. Let’s hope this passes soon and that we can soon get back to most of our past routines. But, I imagine a lot of folks will make some changes in those routines going forward. Be at peace, keep praying, and never forget that God is in control. I do appreciate your visit today, and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Paul Smith says:

    I have always made my scrambled eggs in this manner. In fact I started calling them “GRANDDADDY’S WORLD FAMOUS EGGS” for my grandchildren. When they come to my house for breakfast, they always ask for some of those world famous eggs.
    Love your newsletters and recipes.

    • Steve Gordon says:

      Hi Paul, Thank you for sharing your comments with us. I bet the Grandkids really enjoy getting those Famous Eggs that you cook. Keep making great memories for them. Smile. Thank you for being a subscriber to the Newsletter. I will always be grateful for your support of our recipes. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Cheryl Ann says:

    I saved your recipe-I think my daughter will love it-she lives on her own now and even though she’s busy, she still likes to cook for herself. Glad to hear that it’s Spring Somewhere! We were dumped with I don’t know how many inches of Snow overnight! Looks like Christmas outside my door! Due to latest events, we have about 30+ college students who are picking up groceries for the elderly or health challenged-for free! We also have a cafe owner in one of our smaller towns cooking both breakfast And lunch and delivering these meals free to students stuck at home while their parents work. This man is not charging a dime and he has stated he will continue for as long as the food/money holds! He is closed so he is doing this from his own pocket! I saw the food too–looks wonderful-he lets the kids pick from his menu-full meals–not pbj’s! We have also been asked to bring books to the little free libraries here in town–so children will have a rotation of what to read! I only wish now that we had built More of them! God really Does know what He’s doing! I will join your prayer team at 9pm tonight. Have a Wonderful Day!!

    • Steve Gordon says:

      Hi Cheryl, Thank you for sharing your stories with us. It’s great to hear about all the good things folks are doing across the country to help their neighbors throughout these times. We’ll get through this and hopefully we’ll be a much better nation when we do. I think it’s awesome what the students and the cafe owner are doing. Thank you for joining with us in prayer. That was greatly appreciated. Thank you for being a subscriber to the Newsletter and for all of your visits and support. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Joy Risher says:

    You might try adding a couple of tablespoons of milk to the egg mixture and beating for another minute. Helps them get fluffier. Also, consider tweaking the stove temperature down just a tad.

    • Steve Gordon says:

      Hi Joy, Thank you for the suggestions. I admit my skillet was a bit hotter than it should have been, but those pans hold heat so well. I’ll try to do better next time. I promise. Smile. Thank you for your visit today, it’s greatly appreciated, and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Marsi Long says:

    These are great! Helps little ones to get more in their mouth

    • Steve Gordon says:

      Hi Marsi, Thank you for your comments. I hope the little ones enjoy them. Thank you for your visit today. It’s greatly appreciated and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Shirley Nemeth says:

    Hi Steve, it’s ironic you would give us a recipe featuring eggs this week. I’ve been trying for two weeks to buy eggs. None to be found around here. I have three in my fridge. I’m thinking about using them to bake a cake because I’m a sweet eater and I’m depressed about what is going on in the world. I placed an order on-line at Publix last Friday that is scheduled for delivery this afternoon. When I clicked on Publix eggs which cost $2.09 per dozen. They were out of stock and offered a substitute I never heard of for $6.50 per dozen, I clicked to accept (I’m desperate). When I reviewed my order this morning, those eggs showed up as “out of stock” . So I guess I will get no eggs of any kind. Of all the news I’ve heard and read about this virus lately, I’ve not heard of a shortage of chickens. There must be a shortage of cows and hogs also because there is no fresh meat in our stores. When I’m able to get eggs again, I’ll certainly try your Kangaroos.

    • Steve Gordon says:

      Hi Shirley, I do hope you get to try the Kangaroo’s real soon. I’m sorry you haven’t been able to find any eggs in your area. I’ve been surprised that our local Food Lion has been selling Large Grade A eggs for .48cents a dozen for a couple of weeks now. But, they did go up this week to .88 cents a dozen. I ordered 2 dozens. I’d share with you if I only could. Smile. And milk, that’s priced at 1.00 per gallon. They must be sitting on a bunch of it in a warehouse somewhere. It was cheaper to buy a whole gallon instead of the usual half gallon that I’ve been buying. Go figure. I hope everything can return to normal for us all very soon. These are trying times but we have to keep remembering that God is in charge and in control. Keep the faith. Thank you for sharing your comments and for all of your visits and support. We’ll get through this. I appreciate your visits and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  8. My husband loves egg sandwiches. Just happened to have Pita pockets in my pantry (say that 3 times fast) 🙂 So I just made these for him and he LOVED them. He doesn’t like mayonaise (not a country boy) so just spread the inside with a little extra butter. Steve I must say, he likes yours better than mine…smile.Thank you for another simple but delicious recipe. God Bless you, we’ll be praying with you this evening and all evenings to come.

    • Steve Gordon says:

      Hi Susan, What’s wrong with that husband of yours and not liking mayonnaise? We’ve got to try and fix that. Smile. Of course, butter makes everything better, so that part doesn’t hurt. I do appreciate you trying the recipe. I’m glad you enjoyed it. Thank you also for joining us in prayer for our loved one’s and our country this week. I’m truly grateful for all of your visits and your support of our recipes and our Newsletter. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  9. Karen Miller says:

    I love split pita sandwiches. But since we are not leaving our house unless it’s an emergency, I will make ours. I have made them in the past and they are easy to make. I’ve been making our bread for years and have been sharing recipes on FB for people who can’t find bread.

    • Steve Gordon says:

      Hi Karen, Someone else recently mentioned they make their own Pita bread. As I replied to them, I’ve tried it one time before. It was fun to make and to watch bake, but I decided to take the easy way out this time. I think it’s awesome that you are sharing your recipes for bread with others. Keep up the great work. I haven’t had to resort to making loaf bread yet, but thankfully I know how should I need to. I do love my bread you know. Smile. I sincerely appreciate your visits and all of your support of our recipes and our Newsletters. I thank you for stopping by today, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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