Friday, May 20, 2011

Recipe - Tutorial - Kyle's Favorite Breakfast

There will be a celebration here tomorrow at the Haney Place.  Our daughter (in-law) will celebrate her graduation from HVCC.  We are so proud of her!  Tony did a good job, Destiny is such a wonderful addition to our family, but I digress....

The graduation ceremony is something like 8 a.m. tomorrow!!!!  No, I kid you not.  8 in the AM.  Seriously.  Who does that?

So anyway, we were thinking about a ceremonial bar-bee-que, but now we've re-grouped to a lovely brunch.  And the centerpiece -- Kyle's favorite breakfast!   I know we go to that frequently here at the Haney Place, but here's a how-to.  And this recipe is such a basic (feed the help) kind of recipe, everyone should be able to appreciate.

At any rate, figure on how many folks you'll be feeding.  And multiply that times 2 or so.  Depending on whether you're feeing hungry men or little children or church ladies.  It all depends.  And then break those eggs into a big bowl and add some good milk.  We only use good raw milk here from happy, healthy cows, and we count that as one of our blessings here. that lovely mess in the bowl, add some good salt (sea salt or kosher salt) and freshly ground pepper.  I had the extreme blessing of Big Steve going out to our back yard and harvesting some wildly growing chives, planted forever ago by whomever, in the back yard of this home, formerly a farmstead, and now smack dab in the city.  But hey, it's real and good food, and organically grown, at this point.  So I chopped them up and added them to the mess in the bowl (thank you Lord!)

So swish those good Haney grown chives in, or onions or store bought chives, or whatever the heck your heart tells you.  (My heart will be telling me broccoli in about 6 weeks when ours comes in)....

Meantime now...we got a 9 x 13 pan well greased and containing potatoes:

Add the mixture of the eggs/milk/whatever:

Add your meat -- doesn't matter if it's ham or sausage or bacon:

Add some cheese (we used an American/cheddar blend tonight)

And bake that whole mess for one hour at 350.  I'll post pictures of the final mess tomorrow.  For tonight, it's sitting in the fridge until lift-off, so it's TOTALLY do-ahead.  And tomorrow we'll post Anna's fruit dip recipe!!!


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