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Quick Hot Breakfasts

by Jane Wangersky | May 2nd, 2014 | Recipes, Simple Solutions
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fried-eggs-74335_640Though there are plenty of reasons not to eat cereal for breakfast — many cereals are starchy, sugary, and full of chemicals — what probably decides most people in favor of it is the sheer convenience. Pour it in, pour in the milk, that’s it.

But by taking just a few more minutes, you can make yourself a hot breakfast with a lot less sugar and more fresh ingredients. (Notice I’m not saying it’s low fat or high fiber, but you can’t have everything, at least not at breakfast time.) What’s more, you can do it with foods you most likely already have.

Here are two quick hot breakfast dishes you might want to try, one or two at a time:

Rocky Mountain Toast — This isn’t really toast, and I have no idea where the Rocky Mountain part comes from — I’ve heard several wildly different names for this dish. Maybe that’s because it’s so simple, people all over the world “invented” it completely independently.

Rocky Mountain Toast


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Ingredients
  1. 1 egg
  2. 1 slice bread, any kind
  3. butter/oil/bacon fat for cooking
Instructions
  1. Use a glass or a round cookie cutter to cut a hole in the middle of the bread. (You can cook the cut-out part with the rest and put it back on later as a lid.) Heat the fat in a small pan over medium heat until it’s melted and lightly sizzling.
  2. Carefully put the bread in the fat and break the egg into the hole. Cook till it the egg starts to set, then turn over and cook a few more minutes. (You might want to check the underside of the bread a few times as the egg cooks, and turn the whole thing over if it’s getting too browned.)
  3. When both the egg and the bread are cooked to your taste, serve.
  4. It’ll probably take some practice to get them both done perfectly at the same time.
  5. Of course your practice will go twice as fast if you make two slices at a time.
  6. By the way, as in making toast, you can use not so fresh bread for this and it’ll taste just fine.
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Lunch Meat for Breakfast — Eggs may get you thinking of bacon, but that’s not a quick dish to whip up. So here’s something that’ll stand in for it:

Lunch Meat for Breakfast


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Ingredients
  1. Lunch meat (ex. sliced cooked ham, summer sausage — anything that’s fully cooked already)
  2. Bacon fat for cooking (oil or butter will do, but bacon fat really brings that smoky taste)
Instructions
  1. Heat the fat to sizzling over medium in a small pan and carefully add the meat.
  2. Keep an eye on it till it’s just browned as much as you want — this will only take a minute or so.
  3. Serve with Rocky Mountain Toast or plain old toast, or fried eggs, maybe with a little grated cheese
  4. If you have room in the pan you can cook the meat at the same time as the Rocky Mountain Toast.
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Now have a good day.

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