Breakfast for Dinner

The other week it was my turn to make dinner but I didn't have anything planned, I didn't have anything defrosted and I didn't feel like going to the store.  What I did have was a lot of free range organic eggs thanks to some friends with chicken connections.  I also had really good bacon because Eric is obsessed with really good bacon.  So I decided it was breakfast for dinner night and made what could be described as a breakfast muffin?  Breakfast-to-go?  Breakfast-in-hand?  I'm still working on the name I guess.


Breakfast for Dinner Whose Name is Undetermined

Ingredients

Thin Sliced Bread
Bacon
Eggs
Green Onions, diced
Cheddar Cheese
Salt


Of course you can add or take away whatever you want, make vegetarian and take out the bacon, add veggies, make it as you please!


Directions
1.  Spray muffin pan.


2.  Fry bacon for about 5 minutes until it is about 2/3 of the way done.  You don't want it all the way done.


3.  Roll bread to between 1/8 and 1/4 inch thickness.

4.  Use a round cookie cutter if you have one or a glass or mug if you don't to cut circles of bread that are a little larger than the bottom of the muffin mold.

5.  Place bread rounds in the bottom of the muffin mold.

6.  Put bacon around the edges of the muffin mold.

7.  Sprinkle cheese and green onions on top of bread.

8.  Crack an egg into each mold with bread.  Sprinkle with more cheese (because it's delicious) and green onions.  Depending on the saltiness of your bacon sprinkle with salt as well. 

9.  Bake for about 12 minutes until Yolk is at your desired state of "doneness."  Heads up, the yolk never looks done.

The Truffle Shuffle

This week I've altered my breakfast routine.  Well, a very small part of it, but this is a big deal folks.  It started when I was finally able to visit the Old Town Tea and Spice shop last weekend and picked up a few choice items.

Raspberry Infused Sugar
Fleur de Sel
Chocolate Salt

Hawaiian Red Salt

And last, but absolutely not least, the jewel of my small salt collection:  Black Truffle Salt.

If I'm gonna be honest, I haven't used any of them but the Black Truffle Salt and I'm having a hard time making myself stray, it's just that amazing.  The truffle smell that gets released when you open the jar is strong, but so delicious.  I don't know how to describe the smell of truffles aside from...truffley?  Musky may work, but it doesn't quite capture it. 

Little black pieces of truffley goodness mixed in with the pacific sea salt.

Anyway, we've tried lightly sprinkled on chicken before it's grilled.  It adds a subtle flavor in the small quantity that really ups the anty on chicken.  Where I'm really loving it is on my eggs in place of my usual Lizano Salsa.  I'm going to have to force myself to switch things up every now and then.  I'll be sure to report back when I can tear myself away from the truffle salt long enough to try my other purchases.

Angel Food French Toast

We had dinner with friends the other night and they brought a wonderful summer dessert; angel food cake with fresh berries.  It was a great dessert, but there was a lot left over.  Shannon sent me a wonderful idea for the leftovers... Angel Food French Toast!

I whipped up a typical half milk, half egg mixture, soaked slices of angel food cake in there and threw them in a pan with some melted butter.  You don't have to be as careful with the cake as you would think.  

It made for a delicious breakfast but I ate way more than was necessary. 

I Like 'Em Scrambled

Here is a typical weekday breakfast for me.

Pretty simple and healthy (although I could probably stand to cut down on the portion size).  I throw some green onions and some of the laughing cow into the pan first, let it sizzle a little and then I pour in my off brand "Egg Beaters" (SO much cheaper at Costco) and throw in tons of some cheese.  When they're done to my liking - a little well done - I throw them on a plate and squirt some Lizano Salsa on them.  We discovered Lizano in Costa Rica a few years ago and I've been eating it since.

So there you have it, a typical weekday breakfast for me.  Ah the joys of working from home.