Bryan's Stuff

   
Breakfast Recipes

     Rock's Skillet Eggs

This recipe has been cut in half for 2 people and it still makes a very hearty breakfast. Double it for 4 and you will probably have an egg or 2 left over depending on appetites.

4 to 8 strips of bacon, chopped or 4 to 8 oz of sausage (Jimmy Dean Hot works)
1/2 cup chopped onions
Salt freshly ground black pepper
1/2 teaspoon chopped garlic
1 cup small diced Idaho potatoes or shredded fresh potatoes in the bag
1 Roma tomato, seeded and chopped
As much as you like Grated Colby & Monterey Jack Cheese
4 large eggs
1 or 2 stalks of green onion chopped about 3 tablespoons
French bread sliced and toasted.
1 fresh jalapeño (if you elect, come on) washed chopped, deseeded if you don't prefer the heat (it only hurts for a little while).

In a medium nonstick pan, over medium heat, render the bacon until crispy, about 6 minutes. Add the onions. Season with salt and freshly ground black pepper. Add the garlic and potatoes.. Sauté for 3 to 4 minutes. Sprinkle the top of the potatoes with jalapenos (if you elected) tomatoes and the cheese. Use a spoon to make 4 light impression in the potatoes. This is to hold the yolk in place. Drop the whole cracked eggs into the light indentions. Cover and allow the eggs to poach to desired doneness. Remove the pan from heat and cut into pie-shaped pieces. Serve with or over toasted hot French bread.  Do it buttered on the grill.

(You figure out how you like your bread toasted. And if I have to explain how to make toast, then you need to put this recipe down and slowly back out of the kitchen.)