Unlike Kate, I despise eating breakfast in a restaurant. If I have to eat breakfast out, I like going to a diner that will serve me off the lunch menu instead. Actually, more often than not I don’t eat breakfast foods for breakfast. I like cold baked chicken, salad, soup or sometimes even a hamburger instead.
The number one reason I don’t like breakfast “out” is that I find it a waste of money. I can buy a whole dozen eggs for what one cooked egg costs in a restaurant. And that leads to the second reason… Breakfast out turns me into a bit of a monster. I rarely send food back at a restaurant, but breakfast is the one I will return again and again if they get it wrong. I once sent eggs Benedict back three times because they kept giving me hard eggs instead of nice yolky eggs. If I’m paying $14 for eggs and ham, they better cook that egg exactly right! And don’t get me started on undercooked hash browns or rubbery scrambled eggs…
There are lots of breakfast foods I rarely eat because of my health issues. I do love a good waffle or pancake. Biscuits and gravy – a nice spicy sausage gravy and fresh-out-of-the-oven buttermilk biscuits – are my absolute favorite. But I only splurge on those kinds of things a couple times a year.
So, here are my homemade egg breakfasts that I make often for myself and/or my family. My daughter doesn’t like any runny yolks – they gag her – so she likes scrambled eggs, but only the way I make them. But her favorite is my “leftover breakfast skillet” that has meat and potatoes and onions with the eggs. Hubby’s favorite is the breakfast burrito. Hope you enjoy the recipes!
Soft Buttery Scrambled Eggs
- 8” non-stick fry pan
- 1 Tblsp butter
- 1-2 whole eggs
- salt & pepper
You must start with a good non-stick pan, and real butter is a must for the right flavor. Over low heat, melt 1 Tblsp butter in the pan. When it’s lightly bubbly but not browning, crack in one or two eggs. Using a rubber scraper, scramble the eggs and keep mixing so that it doesn’t brown. As soon as all the egg sets up – no more runny anything – remove from heat but keep stirring about thirty seconds longer. Serve right away with a dash of salt and fresh ground pepper. Nice and soft but thoroughly cooked. No rubber eggs here!
Breakfast Burrito – So simple!
- 1 tortilla – I use a low carb whole grain – any kind will do.
- 1 egg for a small tortilla; 2 eggs for large
- Shredded cheese
- 2 Tbls salsa
- 2 tsp sour cream (optional)
- Warm tortilla in microwave a few seconds.
- Scramble egg.
- Place cooked egg down center of tortilla.
- Sprinkle with a little shredded cheese
- Top with salsa and sour cream and roll into a burrito.
Poor Man’s Benny
The only thing worth eating in a restaurant for breakfast, in my opinion is an eggs Benedict – and only if it’s cooked exactly right. I think mostly because I’ve never made hollandaise sauce, even though I know it’s not difficult. The key, to me, is the perfectly poached egg. Completely solid white, almost completely runny yolk. It’s taken me years to perfect, but I love making this at home and often eat it for dinner instead of breakfast.
I now use a little egg cooker to get my poached eggs just right. If using the kind that you put water in the bottom of the pan and crack your eggs in the little cups, bring your water up to a boil without the egg cups in place. Spray egg cups liberally with cooking spray. Crack eggs into the cups, making sure not to break the yolk. When the water is at a hard boil, put the cup in and immediately cover with lid. Exactly four minutes (for jumbo egg) is the perfect time for a perfectly poached egg. Remove from heat immediately!
To build the Benny at home:
- 1 sandwich flat bread toasted until super crispy (this is how I do it). English muffins work fine, too…but I like the flat bread better.
- 1-2 Tblsp cream cheese (I like a lot of cream cheese so spread about 1 Tblsp on each side of the bread
- Thinly sliced deli ham warmed or fried lightly.
- Toast the bread.
- Spread on the cream cheese.
- Lay ham over the cheese.
- Place poached egg on top.
“Leftover” Breakfast Skillet
- 12” non-stick fry pan
- 2 Tblsp olive oil
- Leftover meat, chopped up into small bite-size pieces– anything works: ham, sausage, steak, hot dogs, pork chops, etc
- Baked potatoes, chopped into bite-size pieces – skin or no skin, either works.
- 1 Onion, chopped
- Garlic powder
- 3-4 eggs
- salt & pepper
- cheese (optional)
- Heat oil in pan and fry the onion and meat together until onions are tender.
- Throw in the potatoes, garlic powder and salt and pepper and cook until you are satisfied with the color. You only need to heat it through, but I like to get a little brown crispy going on the potatoes.
- Crack the eggs on top of the mixture and cover with a lid. Let cook until the whites solidify.
At this point you can either break the yolks and scramble the whole thing together or serve each unbroken egg on a bed of the potato mixture. Either way, it’s fabulous. Just depends on what you and your guests prefer. Add a little shredded sharp cheddar or crumbled feta for a little zip.