Cheaters Breakfasts  —  Eggs and Stuff

Twice, sometimes a week I totally ignore my cardiologist and sit down to a modest breakfast of the things I like and find as my comfort food.

A pleasant break from Kellogg’s Special K and Raisin Bran, with Soy or Almond Milk, couple pieces of wheat toast and coffee flavored with either Hazelnut or French Vanilla in the soy family.

Two eggs over medium with red (pinch of Sriracha) and black pepper on top of a bed of garlic infused baby spinach, four slices of prime select bacon, drained of oil, a few slices of hard salami diced and fresh baby tomatoes .

Wheat toast, sometime some grits or hash browns and I’m happy, happy…

Doesn’t take much to make me happy just good food. Which brings us to the subject of… In 2020, At seventy- seven, I had my first heart attack, three stints and cut out the bacon, and the salt…

Leftovers to me are like found items. You know you have them, you just can’t remember where you put them, and a couple weeks later after you forgot them, you find a mass in the refrigerator of unknown origination that looks like penicillin.   To me if they are only a day or two old, they are gold and require immediate attention.

After a very busy Holiday, and after the guests were gone, peace was restored, the unfavorable turkey sub pieces like wings, legs, and thighs went into the crock pot and became a delicious soup. 

Almost three two-quart containers, it was a 22 pounder and we added with carrots, corn, broccoli, and other veggies, cans of cream of chicken and chicken broth for the base.   (see spatch-cocking the turkey)  

We also had the usual assortment of turkey leftover dinner items. Thus traditionally, the following night which is a lot more peaceful and quiet,  just the two of us sat down and with nice afterthought conversation.

Many folks when you invite them to dinner will always want to bring things.  Pies and stuffing galore because you buy a pie, no work and stuffing is no work, add water, butter and a pot.  Simple, you get the hard work.  We had stuffing and gravy out the Ying-Yang.  (I have no idea where that expression came from) and some of it had to be reprocessed and utilized.

Voila!  I pulled out the frypan, some Canola  added the stuffing (its just herbed bread) and mixed with the bits.  I took 2 eggs and beat them severely and poured over the stuffing.  In a moment of weakness I added some pepper and other herbs to the gravy and microwaved that about fifteen seconds.  French stuffed toast with gravy the hard way!  It was delicious.

The Quickie

Having an excellent working relationship with my cardiologist now prompts me into a typical Southern dish, called everything from Pig Patties, sausage patties and also available in links. I like the patties, they cook more evenly,  and if you are lazy and don’t make your own, Jimmy Dean makes some fine ones, in pork or turkey for those not eating red meat.

He also makes the hash browns, two minutes and very tasty right from the microwave, some tomatoes and fruit topped the meal.  Crystal pepper sauce…

The best way to start the day…..


The Colors Of The Mexican Flag And Independence

Philly Cheese Steak Omelet (FOOLING KIDS PART 1)
So my buddy and his kid on vacation from the greater Philadelphia area comes over for breakfast and this kid is pickier than a dog with fleas.  Here’s how the conversation went:

ME:   “What can I make you for breakfast” after trying unsuccessfully to get the gameboy out of his hand without breaking a few fingers?

HE:   “Nothing once, nothing twice”, and on the third try, he thought for a while how he would get me, the little smart ass, so he said he’d like a Philly Cheese Sandwich.

ME:    He thought I would say no and I was almost content to let him starve. I always let spite win.  It usually doesn’t last that long.  Then he could quietly starve.  

HE:    Till he asked me if I had a Coke.   No frickin way, I knew I won.

ME:    OK, I thought for breakfast, I could do that, but not yet,  I had no rolls, I knew bread would not work,  so I did the next best thing and came up with AL’s PHILLY Cheese Steak Breakfast omelet.

I had meat marinating in the fridge in Worcestershire, scallions and Montreal Seasoning.  I pulled out a small cut, I call it the taste cut because while I have a large meat order cooking, I sample from a small cut I use to see how well the process is going.   

I took my Sashimi knife and thin sliced it with added shallots and sauteed it till almost done. (SEE PICTURE)  I scrambled up two eggs, added them to the fray and flipped once. I took the bulk White American Cheese and put it in my cheese shredder and cranked it on, put on a lid for two minutes and the cheese melted right in.  

I folded the ends of the omelet and served it and the kid ate the whole damn thing. He loved it. It looked so good I made another for myself and it's a cute variant of Steak and Eggs especially if you use Cheese-whiz as they do in Philly.