On Saturday mornings we have a rotation of breakfast foods that we've been making for the last 4 years : pancakes, biscuit and gravy, french toast and waffles (a new addition to the rotation since we received a waffle iron for Christmas... in fact, it is been 80% waffles since we've received the waffle iron).  I wanted to shake up the old routine a bit - without going to the grocery store.  I had bacon, eggs and potatoes on hand, so I threw it in a skillet and the result was a fantastic change of pace to our Saturday breakfast ritual and took all of ten minutes. 

6 strips of bacon, diced
2 yukon gold or red potatoes, sliced
1/4 cup of diced onion
2 tablespoons of butter
8 eggs
1/4 cup of milk
sea salt & cracked pepper
2 tablespoons of fresh chives, chopped
1/4 cup of cheddar cheese, shredded

In a skillet, cook diced bacon, onion, butter & potatoes for 4-5 minutes until bacon renders the fat and the potatoes begin to soften.  In a bowl, whisk together eggs, milk, chives, salt and pepper.  Add eggs to the skillet and cook on medium high for 5 minutes until the eggs are done.  Top with cheddar cheese.  Serve in wedges. 
 

0 comments:

Post a Comment

:) :)) ;(( :-) =)) ;( ;-( :d :-d @-) :p :o :>) (o) [-( :-? (p) :-s (m) 8-) :-t :-b b-( :-# =p~ $-) (b) (f) x-) (k) (h) (c) cheer
Click to see the code!
To insert emoticon you must added at least one space before the code.

 
Top