I know you are reading the title and thinking she's lost her mind, time to pull out the white jacket with the special sleeves.  Nope.  Sane as sane can be or relatively so.  These actually came about because I'm lazy.  I wanted french toast but I always have left over egg that just ends up going down the drain.  What a waste. Why not I thought just throw the extra egg in with the French Toast.  Hey better yet why not combine scrambled eggs and french toast.  It really made sense in my mind.  Now granted they are not the prettiest things to look at.  They are scrambled eggs after all but I think with the simplicity of this recipe, you will thank me in the long run.  Really, you will.
Serves 1-2

Recipe:


2 eggs
1 TBSP Milk (any type of milk)
2 strips Cooked Bacon, broken up
2 slices of GF bread (or any bread will do) cut into strips
small bit of butter, ghee, margarine, or oil

Crack the eggs into a bowl and add the milk, scramble
Heat a small fry pan on medium low
add a bit of butter
when hot add the strips of bread and follow with the egg over the top of the bread.  Make sure to cover all the bread
Top with the cooked bacon
Let cook
Using a spatula or other, cut it back up into strips
Flip and cook

Plate, serve with warm syrup and fruit
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutrition information obtained from CalorieCount.com. Serving size 1
 
 
This a actually a recipe that I came up with sometime ago and it was so simple that at the time I thought "meh", why publish it.  However, I received quite a few emails and a few requests on the Facebook page to publish it.  Really, this is so very, very simple and that is why I love it so much.  Most people get intimidated by the poached egg.  Don't!!  A poached egg is very, very simple to make.  Simmer your water first, then slide in the egg (don't crack it into the water), spoon some water around it to keep it together, remove with a slotted spoon and you are done. Easy peasy.  This is also gluten free!
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Ghee
Serves: 2

Recipe:

1 cup Polenta cubed (about 1/2 inch thick and 1 inch long or 1.27 cm x 2.54 cm)
1/2 cup Baby Bella Mushrooms, sliced
Ghee, bacon fat or oil for frying
2 eggs
Optional:  Bacon (crumbled), chopped sundried tomatoes

Place a small fry pan with about 2" of water on a back burner and heat to a simmer (this will be to poach the eggs).  Crack your eggs into separate containers, don't break the yolk.  The container should be small enough to gently slide the egg into the simmering water.

In another fry pan heat the ghee on medium to medium high heat.  When hot carefully add the polenta. The polenta will cook very fast. Once it is browned on one side, add the mushrooms and continue to cook.

Now is the time to slide the eggs into the simmering water, one at a time.  Have a spoon handy so that you can "spoon" the white back onto it's self.  Cook in the simmering water for 4 minutes.  Use a slotted spoon to remove.

Plate the polenta and top with the egg.  You can also add sundried tomatoes during the last moment of cooking.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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With crumbled bacon and sundried tomatoes.
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Nutritional information obtained by using Caloriecount.com. Based on information found in recipe but without the bacon.
 
 
Finally woke up to rain this morning.  Rain, glorious rain.  Here in Southern California we have been struggling with a serious drought and very hot weather.  Here it is October and we have been sweltering in the high 90's (32 degrees C) for weeks.  While we are getting a bit of a break today, by this weekend it will be back in the high 90's.  Sheesh.  While I will be making soup later today, I still wanted something a little light  as the house is still very warm from all the hot weather.  I've had some mint in the refrigerator for a drink that I will be posting shortly (for this weekend) and decided I wanted some for breakfast.  What is nice about this "dressing" is that not only can you use it for your breakfast, but it makes a super nice dressing for a fruit salad.   Just cut up your fruit and toss it with this dressing right before you are going to serve it.  It is also a nice twist to drizzle over angle food cake with blueberries.  Geez, I'm making myself hungry again.
This is another super quick breakfast idea.  Have fun with it.
Recipe:

1/2 cup (125 ml) Plain Greek Yogurt (I used Fage® Total 2% Greek Yogurt )
3 TBSP Honey
15 small or 8-10 large Mint leafs


Fruit of your choice:
Raspberry
Blueberry
Banana
Strawberry
Blackberry
Apples
Cantaloupe
Honey Dew Melon
Grapes

Place the yogurt, honey and mint in a food processor and blend until smooth.

Plate another 1/4 cup of yogurt, place about 1/2 cup of your fruit on top, drizzle with 2 TBSP dressing

If making a fruit salad, cut fruit into bite size pieces, cut grapes in half.  Dress the salad either right before serving or dress and store in the refrigerator until time to serve.

Store the rest in the refrigerator in a tightly sealed container for up to a week.



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. Includes 1/2 cup of fruit per serving