Love, Laughter, and Life

Adventures With a Book Lover


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Haiku Moment: second breakfast bath

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second breakfast bath;

after canned dish, free range mouse,

and dry food chaser

 

second breakfast bath by Angie Quantrell

 

That’s our girl, Monet. First breakfast is half a can of Fancy Feast. After, she heads out to roam the pasture for a second breakfast on the hoof, er, paw. Next she takes a quick bath and chomps a few crunchy bits of dry food (to wash it all down?) and she is good for the morning.

Pardon the irreverent pose. She IS taking a bath . . .


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Monday Mouthfuls: Cast Iron Skillet Breakfast Casserole

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Compliments of my cousin, Melissa, we enjoyed her cast iron skillet breakfast casserole. So mouth-watering, fragrant, and tasty! I can’t wait to play with the recipe when I get home.

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Cast Iron Breakfast Casserole

Ingredients:

1 package tater tots

1 dozen eggs

1 cup diced turkey ham (or your ham choice)

1 cup grated cheese

salt and pepper

butter

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Directions:

1. Preheat oven to 375 degrees.

2. Generously butter inside of seasoned cast iron skillet.

3. Line bottom and edges with tater tots.

4. Sprinkle ham over tater tot crust.

5. In separate bowl, whisk eggs until well combined. Add salt and pepper to taste and mix. Pour over ham and crust. (Cayenne would be great, too!).

6. Sprinkle cheese on top.

7. Bake in oven. Start checking at 45 minutes by jiggling pan for movement or sticking fork in center for doneness. We like a crispy crust, so ours cooked for about 1 hour.

8. Remove from oven. It will continue to cook for a bit more. Slice and serve while warm. Delish!

Optional toppings: salsa or ketchup (for the youngers, not me), chopped green onions, sour cream, Tabasco. I’d like to experiment with green peppers, green chilis, spinach, broccoli, kale, and cherry tomatoes, though not all at once. Mmm.

Thanks, Melissa! I am inspired to re-season my cast iron skillet and whip up some breakfast casserole!

 


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Eggs-tra Special Treat

break the fast mouthful

lemon yellow saucy bite

egg and ham divine

~ Angie Quantrell

My first EVER attempt to make Eggs Benedict. This was a treat for my honey, who loves this dish. Too lemony was the hollandaise sauce, so back to adjusting the recipe I go. But there were no curdled eggs and a nice rich sauce covered the poached eggs and ham. I consider my maiden voyage on the ship named Hollandaise & Poached Eggs a success.

For me, this was Boxing Day – cooking outside our usual breakfast rut.

Happy Boxing Day to those who celebrate in more traditional ways!