From the time I began
chopping – to rinsing my plate afterwards – was about 10 minutes.
You can make a breakfast that will stay with you all morning, in no
time at all.
1 sm. red-red potato
1 sm. onion
¼ green pepper
2 big fresh brown eggs
Chop or slice the first
three ingredients into a pan with a little heated butter or bacon
grease.
Cook on high a few minutes to get everything snapping.
Cover, reduce heat a little and continue to cook. Add a sprinkle of water when liquid evaporates and finish cooking, covered, on higher heat. Plate the vegetables and crack the eggs into the pan. I like the yolk a little runny but NOT that gooey slop of the inner thicker white portion. What I do is run a spatula through that a couple times so it breaks and cooks more evenly. When the yolks are as you like them, breakfast is ready. Have a happy, productive day! . . .Lin
Cover, reduce heat a little and continue to cook. Add a sprinkle of water when liquid evaporates and finish cooking, covered, on higher heat. Plate the vegetables and crack the eggs into the pan. I like the yolk a little runny but NOT that gooey slop of the inner thicker white portion. What I do is run a spatula through that a couple times so it breaks and cooks more evenly. When the yolks are as you like them, breakfast is ready. Have a happy, productive day! . . .Lin
No comments:
Post a Comment