RECIPES: Family traditions yield down-home breakfast favorites

Published: Tuesday, July 9, 2013 at 05:16 PM.

 

Check the bacon crack and the potatoes. They should be nearly ready.

Chop the onions and green peppers into quarter-inch bits. Put them in a microwave-safe bowl or measuring cup. Mix in the olive oil and coat all the bits. Microwave on high for 40 seconds and stir the veggies. If they are still too crisp, nuke 'em again for 20 seconds, but don't make them soggy. Set aside.

Break the eggs into a bowl, add the milk or cream, and beat with a fork until they are just combined. Don't make them frothy.

Melt bacon fat in a skillet. Sautée the veggies for about a minute and pour them into the egg-and-milk mixture. Mix well. Keep stirring to assure the eggs cook evenly.

When you detect the eggs are starting to cook — it usually takes a minute or so — dump in the grated cheddar cheese and seasonings and stir until the eggs are just cooked.

As your kitchen helpers put the bacon crack on a platter and the cowboy potatoes into a serving bowl, scoop the eggs into a bowl and serve immediately.



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