One Eggcellent Breakfast

So it's a nice quiet Saturday morning here in our household, and weekends being the only time that I am able to leisurely make a nice breakfast, I decided to check out the fridge and see what I could throw together this morning. The hubby usually pulls out the leftover supper grub from the night before, which he had done; and he had gone off doing who knows what that guys do on weekends, so it was just the kid and me.

At first, I decided to make an omelet. However, considering how I couldn't lay my hands on the cooking spray (which I presently suspect is outside from D grilling kabobs for supper yesterday) I used the last oh, teaspoon of olive oil I had - yeah, I need to go shopping - and just did a nice little scramble.

First, I sauteed some garlic up with some mushrooms I'd chopped that were beginning to languish in the carton, and then threw some spinach in that I had pulled out of the freezer a little earlier. Once they were sufficiently cooked (a la to my liking, with a little dollop of balsamic vinegar toward the end) I poured in the eggs.

There they are....just a-bubbling away.

After stirring gently a few times, they were ready and I tossed 'em onto a plate. Topped them with a little cheese and a sprinkle of some Hawaiian salt that I got from Dean & Deluca a while back. Ah yes, and some bacon that I cooked in my favorite way - line a cookie pan with foil and throw into the oven at about 375F. No constant babysitting, and the only cleanup is pulling the foil out after the bacon grease has solidified and tossing it into the garbage. I must say it got a little crisper than I go for - I usually like it still a little chewy - but it's not thick sliced bacon (hubby bought this) and I also was playing with the convection oven to see how they would turn out. But hey, it's breakfast.

All topped off with a nice cold glass of milk

Yum.

What really helped this along was that balsamic I put in there before I added the eggs. It wasn't much, maybe a teaspoon or so, but it gave a nice depth to everything. Parmesan would have been the best option for the cheese, but all we have in the house right now is actually that Mexican mix that Kraft makes. I know, how heathenistic! But it was still pretty darned good.

El Kiddo (that's how cooking with Mexican blend cheese makes you talk) had plain scrambled eggs with some cheese on top. She is a bacon fiend - yes! - so I'm surprised that she only ate the couple of pieces I gave her.

On another note, I found a really cool group that I'm excited about. It's called the Daring Bakers and is a group of a few hundred people who all do a common recipe once a month. It started off as two friends a little over a year ago, and has turned into this awesome little burgeoning group. I just happ'ed upon it and thought, "Cool!" I haven't actually participated yet, because I hit it right in the middle of one of their challenges (which I don't understand right now how that works, but will after I get more info). Thus, I must wait until it's time for the next challenge.

But I'm really psyched about this growing community and am looking forward to getting to know the people involved, as well as flexing my baking muscles and learning some stuff, as well. I hope it to be a really cool creative outlet - one of many that I'm cranking up.