Sunday, March 4, 2012

Sunday Breakfast

I'm not much of a breakfast person. Meaning, I'd like a nice big breakfast, but will not get up half an hour earlier to make a nice breakfast. Sometimes, when I really feel like it, I go all out and make a huge breakfast.  Although it is not as big a breakfast like in a hotel's continental buffet breakfast, having meat and potatoes for breakfast is considered a large breakfast by my standards, especially when our usual breakfast is cold cereal with almond milk, or on better days, a toasted bagel.



Ingredients (breakfast for 2)
  • 4 slices of bacon (more, if you like bacon)
  • 4 eggs
  • 2 large potatoes, cut into cubes
  • 1 tablespoon cooking oil
  • [optional] any chopped fresh herbs (I used dill.)
  • pinches of salt
  • pinches of pepper


Method
  • In a cold frying pan, add the bacon, and turn up the heat to medium.
  • Let the bacon fat render out, and fry until the bacon is crispy.
  • Remove the bacon from the pan and place it in a plate lined with a paper towel. Do not pour away the bacon fat.


  • In the same pan, crack the eggs into the pan, and scramble the eggs.
  • When the eggs are almost done, add a pinch of salt and a pinch of pepper to the eggs.
  • Remove the cooked eggs from the pan.


  • In another pan, add the cooking oil, and fry the potato cubes on high heat, stirring occasionally.
  • When the potatoes are browned and cooked, serve.
  • Place the eggs, potatoes and bacon on a plate and serve.

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