Why you might ask would you write about the perfect breakfast on the day before the Fourth of July? It's not quite hot enough to fry an egg on the pavement and surely there must be something more interesting.
I have found that at times when the news is uniquely depressing and full of things that you cannot control that focusing on the things that you can make better is a way to feel more on top of the situation.
With the Coronavirus occupying most of our thoughts, losing oneself in cooking is not such a bad idea if you can pick up your groceries safely. We're lucky, the beach travelers to our area stick with the better-known stores like Publix, Food Lion, and Lowes Foods. This time of year and especially during this crisis, the quiet of Piggly-Wiggly is a welcome refuge.
I have written a lot about food. Fifteen years ago, I wrote about the Dippy Egg, one of our family favorites. I think all of our children know how to cook one and the grandchildren have developed a taste for them also.
However, dietary needs are different as you get older. I have developed what I consider to be my all-purpose egg on an egg beater. What goes between the egg and the egg-beater can be whatever you want.
First I warm up or cook whatever meat or veggies that I want for filling. Sometimes, it is mushrooms, onions, or banana peppers. When we have spinach or cherry tomatoes, I use those. Sometimes it is just a piece of meat. Often I chop the vegetables, cook a little, and then add the chopped meat.
After my veggies/meat are in the pan, I start with my silicon tart cup. I just joined the Amazon affiliates program so if want to support my website, click on this link to buy a tartlet cup like mine. I earn a small commission if you buy one. I take my finger and rub a drop of cooking oil- Avocado in our case - all over the inside of the silicon cup. Then I fill it about slightly less than two-thirds full with either egg beaters or egg whites. Next I add a little seed mixture of hemp, chia, and ground flax seeds. I sprinkle some shredded cheese, red pepper flakes, and pepper on top and gently stir. I put on a plate and cook in the microwave for 35 seconds on high. Next check to see if it is done, rotate the plate a little, and cook for another 25 seconds or until done.
When I take it out, I flip it over so the indentation on the bottom is facing up. Some mornings all I add is a cake of sausage. Some mornings it is Canadian bacon, other mornings regular bacon, sometimes even grilled chicken. Then I add my cooked vegetables and/or meat and top with a slice of cheese. While I am finishing this, I am also cooking an over-easy egg. The over-easy egg starts with shredded cheese and a little butter in the pan and then I crack my egg into the shredded cheese.
Once the egg has been flipped and is done to my taste. I take it out and flip the egg back on top of the slice of cheese. If it is all done right, the cheese melts. To my egg-egg beater combo, I add half a piece of toast which has nine carbs. It starts my day out on the right foot.
This break ends up being a lot smaller than an omelet that I have made for years. The small size lets me try all sorts of ingredients. It does not take very many vegetables or much meat to make my breakfast interesting.
I just joined the Amazon affiliates program so if you want to support my website, click on this link to buy a tartlet cup like mine. I earn a small commission if you buy one.
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