Simple Breakfast

Hashbrowns from Trader Joe’s – Baked in the little convection oven for about 20 minutes on 400 or so (YMMV). You wait until these are about 10 minutes in, and then start the…

Morning Star “breakfast strips”, which we like to call facon – we bake these in the regular oven, also on convection, 4 minutes, flip them over, and about 4 more minutes. Every oven is different, so you have to watch them carefully to get it right. They just start to stick to the baking sheet when we pull them out to flip them over, and they are done when the color starts to darken, when it’s not exactly white anymore. These can suddenly turn to burnt if you let it go too far, and then they are not edible and you have to start over. (As soon as these are done the hashbrowns can be turned down to warm, and the facon can go in with them until eggs are done. Start cooking the eggs.)

Not pictured here: Mike’s nearly perfect poached egg – Bring the water to a boil, turn the burner off, and carefully dropped the egg (from a bowl) into the water, and leave it in there for about 3 minutes, and then pull it out with a slotted spoon.

Snow’s Scrambled Egg – In a small bowl combine 1 egg, a tablespoon of squash puree, and a tablespoon of shredded cheddar cheese. Small frying pan on the stove, brown a half tablespoon of butter or on high heat, then turn the burner down to lowest setting and pour in the egg mix. Push it around a little with a spatula, then cover with lid and let it cook for a minute, check that the underside is as done as you like, and then flip it, and it should only take about one more minute to finish.

Serve it all up and enjoy!