Classic breakfast (post #9)

They say the classics never go out of style, this meal is one of the many examples of why. I myself don't really go for sweeter break meals such as waffles or French toast. For me, this is really hard to beat. 



Ingredients 
I package of bacon 
2 eggs 
Several Yukon Gold potatoes
Freshly chopped rosemary
Freshly chopped parsley 

Cookware 
Large baking sheet
12 inch pan
6 inch pan (non stick)

Directions 

Bacon
Preheat oven to 350
Spread foil over a baking sheet. Place strips of bacon onto a baking sheet, as many as you can fit. Place into oven on center rack and cook for 30 minutes or until bacon reaches your desired doneness. Be sure to rotate or spin the baking sheet around halfway through the cooking time for even cooking. Once cooked, remove from over and place strips on a plate covered with a couple layers of paper towels to absorb the excess grease.

Potatoes 
Refer to my Cajun spiced potatoes recipe for the prep. Be sure to cut potatoes into chunks instead of wedges. Once prepped, heat a large pan over medium heat for at least five minutes. Add a generous amount of oil and add potatoes to the pan. Season generously with salt and pepper. Allow the bottom of the potatoes to get crispy before you turn them. Once both sides are crispy, add the chopped rosemary and parsley and set aside. 

Eggs (Over easy)
Heat a small non stick pan over medium high heat for at least five minutes. Crack two eggs into a small bowl. Be sure not to break the yolk unless you don't mind scrambled eggs. Once pan is heat, add oil then eggs. Allow the egg whites to solidify,  should only take a couple minutes. This makes flipping easier. Too soon and they'll slide right off your spatula.  Slide your spatula under the eggs and flip. Allow the other side cook until it solidifies. It should only take a matter of seconds. Once ready, transfer eggs to your plate along with the bacon and potatoes. 

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