My Favorite Breakfast

My mother had a job that left my dad, sister and I alone on saturday mornings.  So daddy got us into making our own breakfast every saturday. 

Daddy encouraged us to experiment.  My sister rarely fixed anything besides some cheese, pepper and salt in her eggs. 

There was one time that daddy accidentally picked up the cinnamon and doused his eggs with it.  My sister and I saw this and froze.  The sudden silence alerted dad to the fact that he had done something wrong.  He finished cooking the eggs and attempted to eat them anyway.  That was about 30 years ago and we have not let him forget it yet.

My sister still rolls her eyes over the fact that I made green eggs and ham once.  It was just food coloring, so the taste was no different.  Just looked strange.

Now when I get the chance to fix breakfast, I still like trying things and I like to fix it different each time.  But I do have my favorites.

I love my biscuits flaky.  I like taking them apart layer by layer.  My favorite jam is blackberry.  I grew up on that.  My Papa grew wonderful blackberries.  Here is something I bet you have not tried.  Garlic flaky biscuits.  They are easy to make.  First get a can of flaky biscuits.  A pie pan is best to fix biscuits in cause the sides are slanted.  Put some butter in the pan and heat it a bit.  Once it is melted, you can sprinkle garlic powder in the butter.  Then take each biscuit and put it in the butter, then turn it over so you got the garlic butter on both sides.  Once you got them all done, put pan in oven and cook according to directions.

Sometimes I’m in the mood for bacon and sometimes for sausage.  I like link sausage the best.  I tend to go for mildly spicy.  Once biscuits are in the oven, I get out the iron skillet and fix the sausage or bacon. 

Once that is done, I drain most of the grease out.  I keep about one teaspoon.  I add butter to the grease and let it melt.  I then take diced up onions, green and red peppers and sometimes diced tomatoes and put in the skillet.  I have skillet a little above warm.  While this is sizzling, I work on my eggs.  I don’t eat fried eggs.  There is a long story about that.  You can find it here on Triond.  My Sick Sixteenth Birthday.  I normally scramble two eggs.  I used to be a three egg person, but I not that young anymore.  In a bowl I put those two eggs and make sure I don’t have any pieces of shell in there.  Then I use a spoon and beat those eggs.  The more beat they are the better.  Once beat I add garlic powder, pepper and a pinch of red pepper.  Beat again.  Now I add one teaspoon of milk.  I have found that milk helps eggs stay fluffy while scrambling.  When you add all this stuff to an egg, it tends not to fluff.  Beat again.  Now I add shredded cheese.  There are many choices with cheese.  Just don’t add to much or you will lose your fluff.  Now I pour this all into the skillet and gently stir with spoon.  Since the skillet is already quite warm, it don’t take long to cook. 

Once thing I learned over the years is that when it comes to scrambling eggs, don’t wait to clean the skillet after they are done.  Otherwise you will have some heavy scraping to do.

By now the biscuits are done.  So set the table.  Scrambled eggs, sausage and flaky biscuits.  Now all I need is the blackberry jam and orange juice.  Let’s dig in.

More of My Work:

*  Sick Sixteenth Birthday
*  Attic Floor
*  Tornado Damaged House
*  Big Tornado