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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