I started by slapping 3 hash brown patties on my hotplate grill.
After 10 minutes I broke 3 eggs into a bowl and added a splash of milk. Next I added a few shakes of garlic salt, a few hundred shakes of dried parsley (damn thing always clogs) and mixed it all up with a fork.
While mixing, I set my stove to “6”.
When mixed, I added my eggs and two slices of American cheese to the pan. Then I started stirring and stirring. I also added a few shakes of black pepper.
I never stopped stirring the eggs and kept folding them. Once they all seemed cooked, I broke up one hashbrown patty into the eggs and kept stirring for a little while.
It was such a simple meal, but it was also incredibly delicious! Man, keeping the eggs moving the whole time they’re cooked makes such a difference.
There is something entrancing about eggs cooked properly, whether it is over hard and rubbery or a runny poached egg.
One of my ultimate breakfasts is eggs benedict, when the eggs are poached runny, and the hollandaise sauce is fresh and perfect, and the canadian bacon is lightly grilled with a perfectly toasted english muffin. Add a small orange juice and a coffee and it is perfect.
This sounds similar to what I was always told was called a “hunter’s breakfast”. Start with one pound potatoes cut into half in cubes. If you have last night’s leftover baked spud then that’s best. Pan fry in a cast iron skillet with salt and bacon drippings until soft and the cubes have started to pick up a bit of color. Add one pound of your favorite breakfast meat. I like link sausage cut into half inch pieces but whatever you’ve got, it works. French cut one large onion and one bell pepper and add to the pan. Cook until done to your preference. Reduce heat and add one dozen eggs, turning and folding until they’re just slightly undercooked. Add 1/4 brick of Velveeta cut into 1/2 cubes, stir gently and serve before the Velveeta has a chance to melt completely. You want some distinct chunks left in there.
I’ve become a fan of basted eggs, recently. Heat some butter at medium, break a couple of eggs into the pan. When they start to set, add about a quarter cup of water and cover the pan. When the tops of the eggs turn white, they’re done. The eggs seem more custardy when cooked like this, and you don’t have any breakage from flipping.
We had steel-cut oats that I toasted in a dry skillet before cooking, topped with yogurt, apple slices, cinnamon and walnuts. It’s one of our favorite breakfasts.
My contribution to all you breakfast egg cookers; in my family, we poach eggs in milk instead of water. Then you put your poached eggs on your buttered toast and pour some of the hot milk over the whole thing.
Yesterday I made scrambled eggs and some awesome cheesy potato pancakes.
I had leftover mashed potatoes, and added chopped green onions, shredded colby jack, an egg and some flour, and salt and pepper. Formed into cakes, dredged in more flour, and fried until golden brown. Sooo yummmy…
I was breaking in the new cast iron frying pan, so I made a frittata. Fried up the bacon I had chopped first then cooked some frozen hashbrowns, onion and green pepper I had in the fat along with a bit of salt and pepper. Added back the bacon and several eggs and topped with cheese before putting in the oven to finish.
I’ve heard people mention cream cheese and eggs before but would never put those two together on my own. How does it taste? I love me some cream cheese.
