Thursday, July 8, 2010

Freezer Cooking - Breakfast Style

It was very exciting -- we had our first sunflower open up here today.  Apparently, it couldn't breathe in this suffocating heat, so it decided to open up and show us it's face.

So what does one do when the heat is stifling?  Well, here at The Haney Place you try something new for a bulk cooking - breakfast style.  This recipe is so easy, it's almost embarrassing.  And it's a natural for freezer cooking.  I can't eat it, so I am only going by what I smelled and observed.  But if smelling and observing is any indication, oh boy!  Also, I observed Stiva helping himself to seconds this morning.  I'm just sayin'.

So you start out by generously greasing a 9x13 pan.  Then you line it with two cans of store bought corned beef hash.  Next, use a spoon to make 12 little divots, evenly spaced, in the surface of the hash.  Then you take a dozen eggs and crack a whole egg into each little divot.  The whites spread out some, which is what you want.

Finally, mix up some cornbread batter and drizzle it on top of the whole mess.  Thicker if you want more cornbread, thinner if you want the finished product more of a moist casserole.

Bake at 350 till that cornbread is done and the eggs are set -- about 30  minutes.


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