Saturday, August 14, 2010

Max Man Makes Brunch!

This really isn't a surprise, my Max Man helps me cook all the time. When we started dating, we unknowingly set this as a staple of our "courtship", if you will. After a weekend out with all of our friends, we would take Sundays to go see a movie, then grocery shop, pick up things for dinner - usually anything he could grill - then make dinner together and watch whatever NBA game was on, or Sunday night TV shows.

Cooking together just kinda became our thing.

I've never been much of a breakfast person but we usually go to breakfast (ok, considered brunch by the time I actually get up and moving in the mornings) at a few favorite places but after my birthday brunch last weekend, there was an inspiration. He had some amazing breakfast flautas with griddle potatoes (hashbrowns), and I had an omelette stuffed with bell pepper, spinach, cheese. So in his grocery shopping this week, he picked up some breakfast potatoes - not the shredded hashbrowns, but the cubed ones - eggs and bacon. I already had frozen mixed bell peppers and spinach, so we/he went to town!

If you are looking for one tasty breakfast, try this one on for size. I painted my toe nails for an afternoon pool party, Max Man made brunch.

Grocery List:
4 eggs (or more if you like)
5 strips of bacon
Frozen spinach
Frozen bell peppers
1/4 cup of low fat milk
1 bag of Ore-Ida southern style cubed breakfast potatoes
Tony's Creole Seasoning
Lean or Turkey bacon

Additional Needs:
2 skillets
1 over-safe dish
1 mixing bowl
Vegetable Oil

Mr. Max combined the egg yolks, handful of thawed spinach, handful of thawed bell pepper and milk in a mixing bowl, then beat it all together until well mixed.

He added a little vegetable oil to a skillet and poured in the egg mixture. I won't instruct you on making scrambled eggs from here, it's something we've all done - just cook over medium heat. We added a little bit of his shredded "cheddah makes it bettah" cheese.

Bacon is bacon - skillet cook to perfection.

As the eggs were doing their thing, he first put the potatoes in the skillet to cook, then had the idea to broil them in the oven to make crisp. Placing in an oven-safe dish, he seasoned with our favorite Tony's Creole, then a little Garlic Salt. Topped with cheese and popped it in the oven to broil for 5 minutes.

Simple, delicious, cheap, healthy, filling. I made a pitcher of Forte's White Ginger Pear iced tea and we had our own brunch, better than what we've found in area dining establishments.

The only thing missing is the secret to maple infused honey wheat toast from Buzzbrews...I think that is in the category of "miracle" so not expecting to uncover that one.

1 comment:

  1. Looks delish! I love breakfast at any time of the day,



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