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Category: What’s For Breakfast

  • I Love Breakfast

    I Love Breakfast

    I’m one of those must-eat-breakfast people. I’m also up before everyone so breakfast is one of my best times to try new things without concern about whether anyone else will like it.

    I made another batch of whole wheat hamburger buns the other night. I shaped them in several different shapes to see how they came out. The next morning I grabbed the largest one and sliced it open. It was begging me to fill it with bacon.

    I was glad to oblige. But of course, bacon tends to be a social creature and has many friends. The thought of some bacon sitting sad and lonely on this  delicious bun was more than I could stand. I sliced up some jalapeño jack cheese, scrambled a couple of eggs, fried one little purple potato, and sautéed some onion.

    While that was going on I mixed up a little horseradish sauce while it was cooking.

    When it was done I threw it all together and got this:

    Breakfast on a Bun

    The result was a delicious breakfast sandwich. Definitely coming back for a second round of these.

    This article was first published on May 20, 2015 and was recovered using AI and web.archive.org.

  • Fish For Breakfast?

    Fish For Breakfast?

    Fish. Super loaded with protein. A food that I love but never seem to remember to eat. I suppose because it hasn’t been part of my diet for most of my life (except maybe fried fish), so I never think of it. Especially for breakfast. Never. Not once.

    I spent three days home from work this week. I haven’t been sick since 2012 right before I changed my diet. Knowing how it has hit some people at work, I chose to stay home just in case. That gave me some time to do some reading.

    One of the things I read was a rather long article by Vilhjalmur Stefansson. He talks of eating nothing but fish. Frozen fish for breakfast, cooked fish for lunch. He lived with some natives on the northern coast of Canada and lived solely on fish for months.

    This morning it occurred to me that if he could eat fish for every meal for months, I could give it a shot at breakfast at least once. So this morning while the bacon was cooking, I started a couple of frozen flounder filets thawing. I also chopped some onion up, then I got the garlic, chives, and vinegar ready.

    This is what I ended up with:

    bacon flounder
    bacon flounder
    Bacon Flounder with Poached Eggs
    bacon flounder
    Serves 1
    A new angle for breakfast. Fish with
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    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    558 calories
    15 g
    509 g
    30 g
    55 g
    9 g
    409 g
    1705 g
    4 g
    0 g
    17 g
    Nutrition Facts
    Serving Size
    409g
    Servings
    1
    Amount Per Serving
    Calories 558
    Calories from Fat 267
    % Daily Value *
    Total Fat 30g
    45%
    Saturated Fat 9g
    47%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 12g
    Cholesterol 509mg
    170%
    Sodium 1705mg
    71%
    Total Carbohydrates 15g
    5%
    Dietary Fiber 2g
    9%
    Sugars 4g
    Protein 55g
    Vitamin A
    15%
    Vitamin C
    20%
    Calcium
    16%
    Iron
    19%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 5.8 Ounces Flounder (filets)
    2. 5 Slices Bacon
    3. 2.5 ounces onion (chopped)
    4. 2 Tablespoons Minced Garlic
    5. 1 Tablespoon Chopped Chives
    6. 1 Tablespoon White Wine Vinegar
    7. 2 eggs
    8. Sal t & pepper to taste
    Instructions
    1. Place bacon on jelly roll pan and place in cold oven.
    2. Turn oven to 375° and set timer for 15 minutes.
    3. Chop onion and chives.
    4. Start a pot of water boiling.
    5. Place a large skillet on the oven and set to medium heat.
    6. When the timer goes off, pour bacon grease into skillet and make sure bacon is not sticking.
    7. Put bacon back in oven for five minutes or until crispy.
    8. Place onions and garlic into the hot bacon grease.
    9. Once onions are clear drop the flounder filets into the grease.
    10. While fish cooks drop eggs one at a time into boiling water to poach them.
    11. Remove filets when they flake easily with a fork.
    12. Crumble bacon into onion and garlic mixture and add vinegar.
    13. Mix together for about 15 seconds.
    14. Spoon mix onto filets and top with poached eggs and sprinkle on the chives.
    beta
    calories
    558
    fat
    30g
    protein
    55g
    carbs
    15g
    more
    spiphywarfare http://spiphywarfare.com/

     “Bring some of the fish you’ve just caught,” Jesus told them. ~John 21:10

    This article was first published on March 14, 2015 and was recovered using AI and web.archive.org.

  • A Lotta Frittata

    A Lotta Frittata

    First Frittata

    We had family over last night. This morning the fridge had quite a few bowls with stuff from build your own salads. There were chopped tomatoes, chopped onions, olives, and some sliced portabella mushrooms not used the other night.

    When I saw them I thought about a conversation the wife and I had the other day regarding the difference between frittatas, quiche, and souffles. My search for the answers led me to erinnudi.com which sounded reasonable enough to me. So, with the cast iron pan on the oven waiting for something to be done with it I started yanking out the leftovers. I left the dairy products out as I have never made an actual frittata in my life.

    I tossed a little butter in it and as soon as it was melted the mushrooms and onions went in with a pinch of salt and pepper. When they were ready I put in some olives and poured in eggs with shredded cheddar cheese scrambled into them. I let them cook a while, sprinkled the tomato and a little more cheese on top and popped it into the oven for five minutes at 500° till they started to just turn brown.

    Put a piece on a plate. It was a little bit thin but the taste was delicious! A good way to make use of what’s on hand and still enjoy a great start to the day. My apologies for the crummy phone pic.

    frittata on plate

    This article was first published on March 8, 2015 and was recovered using AI and web.archive.org.

  • Poached Eggs

    Poached Eggs

    poached eggs

    I was listening to a co-worker tell me about eating poached eggs for breakfast when my mind started to wander. I love eggs. I eat them scrambled, deviled, as egg salad, boiled, fried, added to stir fry, dropped in soup, in salad, and any other way you can fix them. Why have I never had a poached egg?

    Given that I still had a few Real Whole Wheat English Muffins left it seemed like the time to try them out. I’m always pleased by foods that don’t take long periods of my time. I’d much rather give a meal intermittent attention while I get other things accomplished.

    I put some bacon in the oven for about twenty minute and set a large pot of water to boil. That took about five minutes. I spent another minute splitting the English muffin in two and grabbed a couple of eggs.

    I went back to reading.

    When the timer went off, I turned off the oven, popped the muffin halves in the toaster and cracked the eggs into the boiling water. While those cooked, I grabbed a couple of pats of butter and drained the bacon. They all finished about the same time. Buttered the muffins, put bacon and egg on each with a dash of salt, ground black pepper, and ground chipotle pepper to finish them off.

    Delicious.

    This article was first published on February 6, 2015 and was recovered using AI and web.archive.org.

  • Quick Breakfast

    Quick Breakfast

    quick-chili-and-eggs

    Fried eggs over chili and cheese

    Workability is key to any changes in dietary patterns. If you can’t keep up with it or stick to it because it is too difficult, it won’t work.

    One way to help make things easy is to take part of one day a week and cook. Use a couple of hours worth of time to make things like chili, roast, or just cook a large quantity of meat seasoned with only salt and pepper. We refer to these as planned-overs.

    Planned-overs allow variety and quick meals. The chili above has been eaten alone, in a salad and this morning tasted great with some cheddar cheese and a couple of fried eggs.

    The good thing about planned-overs is the base food can be something that requires time to cook but most of it can be unattended, e.g. chili simmers in a pot, roast… well, it roasts. It does require some time but not a huge amount and the payoffs are worth it.

    This article was first published on December 23, 2014 and was recovered using AI and web.archive.org.