Saturdays are two eggs sunny-side up, two slices of Polish ham heated up with the eggs, two slices of toast and coffee & fresh orange juice (bought on Friday from the grocer’s produce section).
Sundays we go out for breakfast and force people to interact as a family. I usually go for some sort of skillet.
There’s another one! Spaghetti sandwiches! I warm the spaghetti in the microwave oven before putting it on the buttered bread. (Or I did, before such breakfasts became exceedingly rare.)
Dad’s meatloaf recipe, which is what I use, which I think is pretty much the recipe on the back of the box of Lipton Onion Soup Mix (I’d have to look) used two pounds of ground beef and a pound of ground port, so there are always plenty of leftovers. 
A friend twisted my arm and convinced me to buy a breakfasty sandwich maker. It is awesome. Egg, ham or bacon, sauce, english muffin, all made perfectly.
The SO and I were in Bed Bath & Beyond last year when we spotted one of those. I laughed at it and said, 'Or… You could just make the same thing without buying a machine! LOL ’
Guess what one of the things was, that she (already) got me for Christmas. :smack:
It’s a single-hole one instead of a double one. I have to admit that it really does work, and makes tasty sandwiches.
There are some free recipe books for kindle users as well!
I’m so not a morning person, so my family never got the advertisement-perfect family having that nutritious, pre-school breakfast on the weekdays. But on the weekends, we had what we called big breakfast. Each family member got to pick one breakfast item, then I’d cook up all four choices and we’d eat. The makeup would vary from week to week, but we’d always make time for a family breakfast on weekends.
I hate cooking first thing in the morning. Leftovers are by far the best breakfast, followed by sandwiches or whatever is laying around ready to eat. I’m fine with whipping up pancakes or hashbrowns for dinner, but breakfast? Nuh-uh. In recent years I’ve gotten away from the idea that certain foods are only for certain times of day, and I’m way happier for it.
Lately my thing is toast (the really hearty bread with nuts and seeds in it) with peanut butter, banana slices (9 exactly), and honey. It’s a phase and I’m sure I’ll be done with it one day but not yet.
Occasionally I will make an egg, meat, and toast breakfast. What’s really good is to take a muffin tin, cut circles of bread to fit the bottoms, top with grated cheese, partially cook some bacon and wrap a slice around the side, then crack an egg inside that. Bake at 375 for 10-15 minutes, top with hot sauce. YUM.
In the winter I eat a lot of cream of wheat, made with almond milk. So comforting.
Every Saturday I go out to a particular restaurant and have their Eggs Benedict. Delish.
Ever had a surprise sub? We called them torpedos, both for the shape of the bread and because sometimes you got a real bomb.
Get a bar of bread (baguette, sourdough…). Cut open. Apply margarine, foie gras, salt-and-oil, tomato sauce, smooshed tomato, etc. liberally to different sections of the two halves. Place different fillings (cold cuts, cheese, meatballs, noodles…) on top of the bottom half. Place top half above bottom half. Wrap tightly with aluminum foil. Take to park, day trip, public pool or other appropriate location.
At lunch time, open an end and start chomping. Don’t unwrap completely, the foil keeps the monster from coming apart.
If above age 16 it is recommended to use smaller portions.
Breakfast in Oklahoma
I live out on the prairie and some Saturday mornings, right after dawn, I like to drive up the highway to a big truck-stop-cafe for a special breakfast. A nice marbled sirloin, charcoal-grilled (yes, I eat the delicious black bits), served with 2 eggs over medium, Home Fries (golden and crispy with bits of onion), sliced fresh tomato and Texas Toast (1" thick, slathered with butter on both sides and browned on the smooth grill. And lots of black coffee.
I like to eat in a big wooden booth over in the corner by the jukebox (they still have some Patsy Cline, and one by Commander Cody and His Lost Planet Airmen), reading the newspaper, and working the crossword.
I know most everybody, we nod, say howdy, then they leave me be. They’re mostly farmers and ranchers drinking coffee at the counter, talking about the weather … wearing bib overalls, baseball hats with John Deere logos, and cowboy boots. There’s a sign out front: “Please scrape boots before entering.”
Once I heard a traveling man ask the cook to make a “Texas Size, like they have in Calif.” It turned out to be a toasted bun open on a plate, topped with scrambled eggs, chili con carne, shredded cheese and chopped onions, eaten with a knife and fork. It sounded so good that I tried it, liked it and added it to my Sunday brunch repertoire. All my friends love it, served with Bloody Mary’s. But nobody in TX ever heard of it. Have any of you?
Re leftover meatloaf - I like to fork crumble it in a skillet with some butter and scramble in some eggs, maybe shredded cheese on top, eaten with toast, maybe rolled up in a buttered burrito. I also scramble eggs in leftover pork fried rice …yummy.
I’ve heard of “chili size,” which apparently originated in Los Angeles:
I guess that moving to a “Texas size” with all the Tex-Mex toppings isn’t too great a leap! :o
I would wager the fun part was biting into the grey area between two adjacent toppings and hoping they mesh. And mesh with whatever’s on the bread. Sounds like fun.
You have the makings of a first-rate short story here, especially the title. In my head, I was hearing the harmonica at the beginning of Supertramp’s “Take the Long Way Home.”
And BTW, how big IS your handle-bar mustache? 
You just can’t go wrong with the basics.
“Foie gras” … I’m guessing he means liverwurst? 
Dunno if I’d care for a liverwurst sub (or one with margarine, for that matter). Not that I dislike liver pate; I just prefer it in smaller amounts.
Margarine will never supplant butter! :o
At least you’re getting your iron!
I HAVE YOUR SOLUTION!
Bacon Fried Rice. It is an absolutely legitimate breakfast food*, which is also best made with leftovers (especially last night’s rice**).
It even has bacon, plus an egg in it and/or on top of it.
Q.E.D.
*especially if you’re Asian
**seriously, day-old rice is better than fresh rice for frying purposes. Mmmm.
“I Can’t Believe It’s Not Butter” comes very close to real butter flavor, but, yeah, the other 600 brands of oleo all have that petro-chemical taste and consistency.
This doesn’t really fit the OP, but SCRAPPLE is the king of breakfast foods and if you haven’t had any, run out and get some right now (if you can find it) because dying without having had scrapple at least once in your life is a Hell-able offense. Or should be.
(Mmmm…scrapple)
Yep, maybe call it a “Tex-Mex Cackleberry Size.” No wonder people haven’t heard about a “Texas Size.”
I love how the English language lives and breathes, not afraid to pick up hitchhikers and traveling men.
Thanks for the link, very interesting. Now I’m hungry for a Ptomaine Tommy’s chili burger. With cheese and onions if you please. I’m calling it an “Okie Size.”
