People like posts about food.
. . . it seems like a no-brainer; I should do a series of posts about food. Specifically, food I eat. I eat breakfast. I eat it every day. What better way to inaugurate the series than to begin with my breakfast choices.
I’ve showcased this dish before:
I did a whole post about this invention of mine that turns out someone had already copied before I came up with it. That post is HERE.
However, I wanted to mention a few other things about the way I make this dish. First, of course, one must have leftover pasta. Not only that, it can’t have anything on it other than butter. If you ruined it with some type of tomato sauce the only recourse open to you is rinsing it out. I can tell you it’s not the best of starts for this dish.
Second, assuming you have good pasta – the kind you don’t have to rinse – you need to put some olive oil in the pan and warm the pasta up a bit. You then want to add your choice of meat. In this case, I used precooked bacon sliced up into manageable bits. You then add the eggs.
This is important; pay attention. Drop the eggs gently in there so as to not break the yolk. You want the white of the eggs (albumen) to fully cook before you break the yolk. Only then do you mix the yolk in so that it too cooks. I add salt and pepper, and then an ample amount of shredded mozzarella. Once the egg white is almost all cooked and the cheese is mostly melted, I start mixing everything up so as to coat the pasta and cooked egg white with the yolk.
I do that because while restaurants and most people scramble the eggs before cooking them, I prefer nice big pieces of egg white in there. The texture is much better.
Of course, leftover pasta is a rarity at our house . . . pasta does not survive long in my vicinity.
BUT . . . I do the same thing when I make scrambled eggs without pasta. This is what my scrambled eggs look like before I break the egg yolk.
And this is what they look like when ready.
Notice the nice big pieces of egg white. Yum.
One other comment. People tell me I overcook my eggs . . . that’s because I hate fluffy, runny, and squishy scrambled eggs.
Of course, I don’t always have the desire or the taste for scrambled eggs. And sometimes I’m just plain lazy.
The above is a relatively quick-to-make egg sandwich. I did not photograph the intervening steps, but . . . take a piece of toast (in my case, a slice of 12 grains bread) and use it as a foundation. I then add cheese. I prefer pepper jack, but I was out when I prepared this, so I used mozzarella. I then take two hard-boiled eggs and slice them up. I arrange them in neat layers so that I end up with a relatively flat surface. Season as preferred; I use salt and pepper. Add a meat of choice (again, I used cooked bacon – I trim the fat off of it and throw the fat outside for the birds). Top with another piece of toast and zap in the microwave for about 30 seconds, or however long it takes for the cheese to melt. Voilà!
Now, one might think I eat a lot of eggs. Au contraire, my dear readers. Perhaps once or twice a week. My preferred breakfast is oatmeal with cheese. It’s a bit like grits with cheese but, you know, with oatmeal.
Here, let me step you through it . . .
You begin with nine or ten teaspoons of oatmeal (I use Old Fashioned Quaker Oats) in a deep bowl . . .
. . . ignore the cheese for now.
I soak my oatmeal anywhere from 10min. to 45min. depending if I’m responding to e-mails and stuff. Here’s the amount of water I use (covers the oats and a generous amount on top of that).
Here’s the advantage of soaking the oats . . . foreign matter. Depending on the oats, the USDA allows as little as 2% to as much as 5% foreign matter in the oats that are sold.
What is foreign matter? Well, it’s anything that is not oats. Ear wax, mice droppings, toenails clippings, that white stuff that grows between folds of skin when one does not bathe for a week or two (not that I know that from personal experience), or even husks, pieces of other plants, and so on. You can also have heat-damaged oats.
When you gently stir the oats, all that should float up, or at least be easier to spot. Hint: pick that stuff out; it has little or no nutritional value.
After the soaking, I cook the oats. Depending on the microwave, 2.5 to 3.0 minutes. That’s why I like that bowl. The oats will rise, but it’s difficult for it to overflow. After the heating, the bowl looks like this . . .
The oats are floating above very hot water (hence why oatmeal makes a decent volcano lava for school science projects). And hey! . . . lookee there. Cheese!
Specifically, Laughing Cow’s creamy light Swiss. The thing on top of the cheese is a cheap paring knife. Perfect for this use, and not much else.
That’s what two wedges sliced up look like. Why do I slice them up? Because I push them down into the hot water below, and then I mix until they are mostly melted.
Now, the cheese will have cooled the oatmeal . . . so back into the microwave it goes. Usually around another 2.5 minutes.
And, voilà! Oatmeal with cheese.
Some people like their oatmeal well undercooked . . . not me, Bob; I want it creamy. I don’t want feeling like I’m chewing on little pieces of bark.
Probably the fastest breakfast I make is Cheerios. Not the original ones, but the multigrain ones, with sugar added.
Of course, being me, it’s still a bit of a production . . . note I’m using the same bowl.
Oh, yeah; that paring knife is also good for slicing bananas . . . which must be properly layered. The Cheerios go on top of the banana, and then the rest of the banana forms the top layer.
I add enough milk to not quite cover the Cheerios, and then I add sugar. Usually there is milk left when I eat the last of the Cheerios, so I add as much additional Cheerios as I need to make use of the milk.
And, there you go . . . Disperser-style breakfasts.
I should stress these are my everyday breakfasts; what I make during an average week. I make my oatmeal 3-4 times a week, and mix in the other dishes as it strikes my fancy.
On special occasions, I make French Toast. Occasionally I make Cream of Wheat (with lots of cream, hence why we don’t have it often). But those are, as I said, a rarity; maybe 3-4 times a year . . . unless we are in Hawaii . . .
. . . then French Toast is our staple breakfast.
That’s it . . . that is the extent of my breakfast culinary expertise.
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