Saturday, January 31, 2009
At home: Breakfast.
Have I told you how much I love love love breakfast? And not just any breakfast. Cold cereal is too empty and boring for me. Oatmeal does the trick on a weekday morning, on a day when I forget to bring a bagel or hard boiled egg and must resort to a packet of the instant stuff, but it always lacks that comfort quality for me. And sweets for breakfast? Absolutely not. My sweet tooth, the tiny one that I have, doesn't usually kick in until after lunch. I might make an exception for a cinnamon roll, but I'd sooner eat beef jerky for breakfast than a doughnut or coffee cake. Not that I've ever eaten beef jerky for breakfast or anything...
No, I eat eggs for breakfast (big surprise there). Whether scrambled with tomatoes and onions the way my dad cooks them, or flipped into a perfect omelet, or fried over-easy over anything, a hearty plate of eggs really makes for a happy start to the day.
And as long as eggs are involved, the sweet stuff suddenly becomes OK. French toast with omelets? Bring it on. Banana bread topped with a poached egg? Sounds great. A generous side of fruit with my scrambled eggs? Perfect.
On a side not, can I say something about the above plate? The one with the brown flowers along the edges. Is it just me, or has every household had this exact same plate at some point? My family doesn't use them anymore, but I managed to dig one up for this picture. I kind of want to take the whole set from my mom, just to keep them alive.
Anyway. My parents' house is probably my favorite place to prepare breakfast. They always have plenty of eggs on hand, with a variety of foods to accompany them -- cooked rice, or veggies for an omelet, or bread. I love exploring their fridge in the morning and finding something new to eat. When I was there a couple of weeks ago, my mom made a big bowl of fruit salad that lasted days. She also made lots of omelets.
Her omelet-making method is different than mine; she combines the scrambled eggs and veggies to the pan, then slides it onto a plate when the bottom has set and flips it back over into the pan to cook the other side. This method is way too complicated for me. But the results are colorful and tasty.
Are you sick of me gushing over eggs yet? I'm sorry. Kind of. But not really.