Dispenser breakfast

It’s been a while since I’ve done a breakfast (or other alimentary) post.

There are three breakfasts I eat fairly regularly: Cheerios with walnuts and almonds and fruit (when available), oatmeal with cream cheese and two eggs, and scrambled eggs with toast.

Today (Friday the 23rd) I had eggs with toast. I began with olive oil in a pan.

While I don’t make a large portion, I prefer a larger than a smaller pan.

Next, I add precooked bacon. I trim most of the fat from it and cut it into bits.

Oh, yeah . . . I also throw in some jalapeño peppers.

Next, I add the eggs . . .

Most people scramble them up before adding them or almost immediately after adding them. I let the white of the eggs cook before I scramble the yolk.

This is also when I add the shredded mozzarella cheese and some pepper.

When most of the egg white is cooked, I scramble the egg yolk.

By the time the eggs are properly cooked, not overcooked, the 12 grain toast is ready; I add a little grape jam to the toast to complement the taste of the bread and . . .

This next shot is not from breakfast. It’s my early evening coffee (Nespresso machine).

The reason it looks stratified is that I begin with milk that I heat in the microwave and then run two capsules at different strengths (4 oz. and 3 oz.) I mix it before drinking it but I like the look of the stratified coffee.

That’s it. This post has ended . . . except for the stuff below.


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About disperser

Odd guy with odd views living an odd life during odd times.
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24 Responses to Dispenser breakfast

  1. Emily Scott says:

    I’ll have to try your way of doing eggs sometime.


    • disperser says:

      This is my current method; as a long-time follower, I’m certain you’ve seen the variations I’ve documented in other posts (linked below in response to another comment).

      Sometimes I substitute a bagel for the 12 grains toast and make a sandwich out of it (with a bit left on the side). Occasionally, the toast is used to make an open-faced sandwich.


  2. Interesting recipe and technique!


    • disperser says:

      Thanks; while I don’t object to the traditional scrambled eggs, the uniform yellow coloring is not to my preference.

      You could call this a variation of eggs-over-hard where you break the yolk before it sets and then cook until fully set.


  3. GP Cox says:

    I am tired of every recipe these days having hot peppers or flakes in it. To me that just hides the other flavors, so I leave them out. I will be making these eggs today – now that you went and got me hungry!! :) (but I’m NOT adding peppers).


  4. AnnMarie says:

    Darn it, bro! I had my plain cream of wheat breakfast a while ago and was hoping it would satisfy me all the way to lunch . . . well, that was the plan before I saw the above delicious looking meal . . . so . . . either I go find something small to snack on, or find something to distract me. I’m going to bet on the snack.


    • disperser says:

      When we make cream of wheat, there’s enough to stuff us full for most of the day. If not, you’re not doing it right. I should document that process as well . . .

      . . . meanwhile, eat some nuts (walnuts or pecans) or make a wheat toast or have some oatmeal.

      Granola with yogurt is also good . . . hmm I should document the recipe for the granola Melisa makes.


    • AnnMarie says:

      I had the brand “Cream of Wheat” one-ounce packet with my crushed vitamins. Not really enough to keep me satisfied for much of the day. I’ve been on the PC (distracted) since I posted my earlier comment, but now I’ll have a yogurt to tie over until lunch.


    • disperser says:

      See, that’s why . . . you should make it from scratch and using a mixture of milk and cream. Served with a sprinkle of sugar, of course.


  5. oneowner says:

    I saw Julia Child make an omelet on the television years and years ago and I’ve been making them the same way since. I’ve had consistent good luck with her technique and it allows for any number of mix-ins. My mix-ins vary depending on what I have at the time and the season. Yours looks pretty good to me except for the cheese. Cheese has declared war on my digestive system. However. hard aged cheeses, like grating cheese (Romano) do not contain any of the bad stuff other cheeses have. I like goat cheese, too, but not for omelets.


    • disperser says:

      This isn’t quite an omelet . . . more like a free-for-all.

      I’ve had to move to lactose-free milk but cheese is still well-behaved when I eat some. Pecorino Romano is my favorite but not for the eggs; with salame on Italian or French bread (or sourdough).


  6. seekraz says:

    I was nearly expecting something out of a vending machine with the title “Dispenser Breakfast….”

    It looks delicious.


    • disperser says:

      I was wondering if anyone would catch that . . . it’s meant to be Disperser, of course, but the post was started on the phone and thus subject to the whims of auto-correct.

      I didn’t catch it until after it published; I could update/correct the title but the link would remain the same unless I reposted it so I figure I’d leave it alone.

      . . . and, it was delicious . . .


  7. YUMMY! We often add peppers of some sort, especially green chili peppers, to our eggs. I like the “kitchen sink” in mine…onions, mushrooms, olives, greens, etc!
    The coffee looks very cool!
    Great that The Disperser can dispense food! Ha!
    HUGS!!! :-)


  8. abstract art of breakfast!! Now I must go eat!!- well done with stratified coffee!


  9. Everything is better with jalapeños. (Ha! great tip about waiting to break the yolk before scrambling – mixing it all in a bowl first just makes more dishes to wash.) Maybe try red onions? (but not a usual add on here for eggs)
    Local small batch Rosemary sourdough golden grain is current favorite toast here.


  10. paigeaddams says:

    Lol, now I’m hungry. It looks delicious! :D


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