Breaking the Fast

Good morning!

I am a creature of habit. I like some form of dairy for breakfast every day, whether it’s actual dairy, like cream cheese on a bagel, or fake dairy, like almond milk in cereal. I eat about three things for breakfast when I’m eating at home, with a slim margin of variety.

I made up this “recipe” when I was living at home, in between colleges. I got the idea from the breakfast I always had in the dining hall, when I got up for breakfast, at my first college. I would always eat scrambled eggs and fried potatoes. I noticed that I liked it best when I got a forkful of both.

One of the benefits of living in your parents’ house is that there’s a (sometimes, in my parents’ house) fully stocked kitchen. I decided to recreate the breakfast I liked from the dining hall. I fried up some potatoes – and then promptly forgot to remove them from the pan, and cracked an egg over them.

I wasn’t about to throw it away; I hate wasting food. So I shrugged and cracked the other egg over the potatoes. I had a slice of cheese on the counter for the eggs, and I shredded it by hand into the mixture. A dash of salt and pepper, and breakfast was ready!

Now it’s a staple for me. I usually dice a quarter of a potato, fry the small pieces, crack the egg(s) over the potato, and shred a slice of cheese into the whole thing. Personally I like my eggs wet, borderline Grace-is-going-to-get-salmonella, but you can cook them to your liking.

Have a good day!

 

 

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