- 1 pot cooked white rice
- 1 package bacon, cooked
- 6 eggs (only six? over easy, I bet!)
That would probably feed the two of us. FOR THREE MEALS!
Y'all know what I eat for breakfast M-F, as it's stated at the top of this blog. The only thing that gets switched up is the jam or fruit on top of the oatmeal. This morning it was frozen strawberries AND blueberries. My favorite is blackberries. Once in a while it'll be cherry jam, or raspberry. The DH eats poke and rice some mornings, but he always eats a banana or half a papaya. Or, more often, BOTH.
Saturday might be the same breakfast as M-F, as I work more often than not. It's a sinful pleasure for me to have the following breakfast (usually on Sunday):
- 1/2 small onion, diced
- 1'2 red bell pepper or tomato, diced, or diced veggies of your choice
- 3-4 oz. Hamakua Alii mushrooms, halved or quartered lengthwise, cut into thin slices
- 1 oz. fresh herbs, preferably thyme or marjoram
- 6-8 eggs beaten with salt to taste
- 3-4 oz. of your favorite shredded cheese
Saute the onion in 2 Tbsp butter (yes, everything DOES taste better with it!) until soft, then add the pepper or tomato or other veggies sprinkle with the herbs and add the Hamakua Heritage Farms Alii mushrooms (eryngii) and cook for 3-5 more minutes. If necessary, add a little oil to the pan, then the eggs, and scramble. When almost done but not dry, top with cheese, turn off flame and cover until the cheese is melted.
Serve with hot coffee, buttered toast and preserves handmade in Connecticut, and the breakfast meat - or not - of your choice. Plus ketchup, hot sauce or North Shore chili sauce (we bought this from a fellow who also sold the greatest popsicles made entire from fresh fruit. dare we say this was better than Ono Pops? Papaya/banana = YUM!)