Thursday, August 16, 2007

Country Style Farmhand's Breakfast

Growing up, we always had old fashioned country breakfasts - eggs, bacon, grits, toast, jelly, sliced canteloupe from the garden, biscuits, ham, red eye gravy, coffee, juice - you name it. We had these country breakfasts for generations and generations. But, life has changed. Most of the people in my family work desk jobs - hardly the amount of exercise you need to burn off these kinds of calories!

But, every so often, I might cook up a traditional country breakfast for my family. It usually a day on the weekend set aside for some kind of physical work. There's always spring cleaning the house, mowing the lawn in the summer, raking leaves in the fall, etc. If you are going to eat like a farmhand, then you'd better be working like one!

Country Style Farmhand's Breakfast

Salt and Pepper

Heat the oven to 350 degrees. Line a cookie sheet or baking sheet with foil, wrapping it over the edges. Lay the slices of bacon on the pan without overlapping. Bake in the oven about 10 to 15 minutes or until bacon is red and crispy, turning once. For a more detailed description, check out How to Make Perfect Bacon.

Now, lets find out how to cook perfect fried eggs. Heat some oil in an egg pan. You should have enough oil to cover the bottom of the pan, but not too much or it will splatter. Bring the heat up to medium-low. To see if the oil is ready, drip a drop of water into the oil. It should sizzle. If it doesn't, its not hot yet. If it pops, the oil is too hot.

Break two eggs into the skillet. Season with salt and pepper. I like to add some garlic powder too. Allow the egg to cook so that the egg whites turn opaque. When the bottom of the egg is cooked, you should be able to gently shake the skillet back and forth, moving the egg around the pan. If the egg doesn't slide around, the bottom isn't cooked all the way yet.

Now its time to flip the eggs. Swirl the eggs around to make sure they are free from sticking to the bottom. If you have too much oil at this point, pour or spoon some of it out. Then take a deep breath, say a little prayer and flip the eggs over. If you are faint of heart, you might want to skip this step and just use a spatula to ease them over haha.

Season the other side of the egg. Let this side of the egg cook enough to allow the egg to slide around again when you shake the skillet. This is over medium. Let it cook about 2 minutes more for over medium well. For over well eggs, prick the yolks so they cook completely.

Once the other side is done, the eggs should slide right out of the pan onto the plate. Serve with bacon, fresh ripe fruit, coffee, juice, oatmeal, grits, toast, etc. Enjoy!

For oatmeal recipes, try these:
Easy Blueberry Honey Oatmeal
Maple Cran Nut Oatmeal
Super Fast Cinnamon Raisin Oatmeal


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