What I'm eating for Breakfast

Do you ever make something on the fly for yourself and like it so much you eat it almost every day?

I'm kinda funny that way, because I generally can't eat the same thing everyday.  Back when I had a proper office job, I had a good friend who would cook on Sunday and eat the same thing for lunch almost everyday that week.  I always marveled at that.   I think it's because I couldn't commit to eat the same thing everyday.  The funny thing is that I've been doing it for the past week.

Happy National Pancake Day

Whole Wheat Winter Squash Pancakes

OK , if you follow me on Twitter you likely saw me looking for yummy pork recipes since today is also National Pig Day, but upon doing some more research I learned that National Pig Day is generally used to celebrate the life of the pig.  I wanted to celebrate it as a yummy food, one where you can eat "everything except the oink," as they say.  But since I do respect them as the adorable animals they are and think their lives should be celebrated I shied away from a full-on pork round-up.

Lucky for me, according to various bloggers and sites on the web today is also National Pancake Day.  Now I'm the first to admit that pancakes are not my favorite breakfast treat, but I'm fairly certain I'm in the minority on this one.  So pancakes because the focus of today's recipe round-up.  Even though I don't love them these are some recipes I'm actually dying to try and since I have 10 more months in my No ReEATS challenge I may incorporate each recipe into a breakfast for dinner once a month for the rest of the year.

Sunday Brunch: Brown Butter Belgian Waffles

Last Sunday I was finally, after 3 1/2 years together, able to take the Boy to his first NFL game.  It's crazy with all of the trips we've taken back to Boston that the schedules just hadn't worked out.  Not only did I want him to experience I game, I've been dying to get to one.  After years of being in Boston with the family's season tickets the move to LA and then TO got in the way of  my game attendance and it's been far too long since I've been to a game.

Now if you talk to my brother, he's all about the parking lot tailgate before the game and don't get me wrong I'm a huge fan of the tailgate, in the warmer months.  But January 2.....I don't think so.  Plus my parents live literally 5 minutes from the stadium and when Mom is home, she tends to be pretty willing to play taxicab for us.  Taking this all into account I planned an inside brunch tailgate at my parents house.  This is actually the only meal I cooked the entire time I was in Boston for the holidays and it was pretty fab which is why I had to share it with you.

I was lucky enough to receive Karen DeMasco's The Craft of Baking for Christmas and couldn't wait to start baking from it.  A recipe that immediately popped out as something I had to make while visiting the parents where her Brown Butter Waffles.  They had to be made in Boston because we don't have a waffle iron.  Plus waffles are one of my favorite brunch items and it seemed smart to me to carb-load a bit before a day of drinking at the football game, especially since we started drinking with coffee and homemade Bailey's (which is amazing by the way and so ridiculously easy that I advise making it right away)

Meatless Monday: Whole Wheat Winter Squash Pancakes

Here we are Meatless Monday is upon us and yet again I find myself scrambling for a post.  This time I'm really scrambling for a post because I feel like the majority of my Meatless Monday creations have been soup or pasta and when I first think of meatless recipes those are the two things that are top of mind.  I do have a couple of great sandwich options that I'm working on for the coming weeks but nothing for today.  What's a girl to do?  I surveyed my fridge as I thought about breakfast and saw a container of pureed Blue Hubbard squash that I made last week.

While we were out at Cooper's Farm last week, we saw this HUGE blue winter squash that I just had to bring home.  Mainly because I was hoping the flesh might be blue.  That hope that was immediately dashed upon doing some research and finding that Blue Hubbard squash has a bright orange flesh and a starchy texture.  I also learned that the best way to break into this puppy was to wrap it in a bag and just drop it.  That just sounded like too much fun, so I went for it.  The initial gentle drop yielded nothing, so I just smashed it on our patio stone out back and it cracked in two!

Wild Blueberry Pancakes with Peach & Brown Sugar Compote

Wild Blueberries are in season in Ontario and we couldn't drive up north last weekend without passing a stand every few miles with a sign touting their Wild Blueberries. Lucky for me the boy loves all things blueberries, so convincing him to stop was quite easy, even though we had already stopped a million times on this one trip. The words that sealed the deal were "I can make a wild blueberry pie." I'm honestly surprised we didn't get into an accident he pulled of the road so quickly. You'll have to stay tuned for the wild blueberry pie later in the week, I promise it's a good one. Today is all about some delicious wild blueberry pancakes. After making my pie there were quite a bit of berries left and though I'm not the biggest pancake person, I suggested making them for breakfast the next morning before we left the cottage. The boy was all about it, so much so that he was willing to get up early so we could have pancakes AND be on the road early enough to miss traffic. Many of you won't know this, but getting him up early on the weekend is a near impossibility, so this was a pretty big deal and let me know I'd better make some amazing pancakes. Before going to bed I scoured the internet for a good recipe that used ingredients we had on hand. I decided on this epicurious recipe and am so glad I did.

Wild Blueberry Buttermilk Pancakes
adapted from epicurious.com

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh wild blueberries

1. Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.
2. Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle.
3. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Peach & Brown Sugar Compote

4 Niagara peaches
1/2 cup brown sugar
juice from 1/2 lemon
1/2 tsp cinnamon

1. Bring a pot of water to a boil and prepare an iced water bath. When the water is boil place washed peaches into boiling water for 60 seconds. Remove to the iced water bath until cool enough to handle. skins will slide right off.
2. Slice each peach into 6 wedges and place into a saucepan with brown sugar, lemon juice and cinnamon. Cook over medium heat until peaches begin to soften and a nice golden liquid forms.
3. Using a slotted spoon, remove the peaches from the liquid and reserve. Heat liquid over medium high heat and boil to reduce by about 1/2 to make a syrup.
4. Pour syrup over reserved peaches and serve with blueberry pancakes.


I think I might be sounding like a broken record these days, because as much as I am not a beet person I'm generally not a pancake person either. I'm not sure if it was the delicious wild blueberries or the peach compote topping, but these were fabulous. I also heated up some pure maple syrup to go along with the pancakes, but no one touched it. They were all about the peach compote topping, which was nice as it was something I just threw together since we had a glut of Niagara peaches. Make this breakfast, you can ever switch up the berries in the pancakes or the fruit in the compote, maybe a banana pancake with strawberry compote or peach pancakes with raspberry compote a nod to peach melba. Enjoy!

Cinnamon Sugar Banana Muffins

A few weeks ago when we were at the cottage I found a ton of bananas in the freezer just waiting to be made into something tasty. I actually think I great many of them we some we had brought up there weeks before, so even though the boy parents weren't around I didn't feel bad using them up. On this specific weekend we had a ton to do around the house, to help prepare for the arrival of the boy's new little niece or nephew, which we now know is a nephew, the adorable Jack William! Anyway on this Friday night prior to little Jack's arrival, I took 3 bananas out of the freezer with the plan to make something tasty and easy for breakfast the next morning.

We awoke the next morning to a phone call announcing the arrival of Jack and since I was awake I decided to go put the thawed bananas to good use. Now what to make. I've posted a couple banana bread recipes on here, both very delicious but I decided to make muffins this time. Even easier to just grab and go when there is alot to do, it just seemed like the perfect answer. I decided to tweak this delicious banana bread recipe for my muffins.


Cinnamon Sugar Banana Muffins
makes 1 dozen

3/4 cups all-purpose flour
3/4 cup whole wheat flour

1 cup sugar

1 tsp ground cinnamon

1 tsp baking soda
1/2 tsp baking powder

1/2 tsp salt

1 cup mashed ripe bananas (about 3 medium bananas)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

For topping
1 Tbsp sugar

1 tsp ground cinnamon

2 1/2 Tbsp packed dark brown sugar

1. Preheat the over to 350 degrees F. Butter each well in a muffin tin, or line with muffin papers.

2. In a medium bowl, whisk together flours, sugar, cinnamon, baking soda, baking powder & salt. In a large bowl whisk together banana, eggs, oil, honey & water. Add the dry ingredients to the wet ingredients, and stir well. Fill each well 1/2 full.

3. In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

4. Bake the muffins until a tester inserted into the center comes out clean, about 30 mins, give or take a little (This truly depends on how hot your over runs). Cool the muffins in a on a wire rack for 15 minutes. Then carefully remove the muffins from the pan, taking care not to dislodge the topping. Serve warm topped with butter.

I just love the way the cinnamon pairs with the banana here. Also the addition of whole wheat flour gives it a really hearty taste and makes it feel a bit more healthy. It worked out perfectly as something easy to grab as everyone was getting stuff done around the house. I have a feeling I'll be making this one again and again. Enjoy!

Baked Eggs

Since we've both been working alot lately, there hasn't been much time for grocery shopping. Even when I do get to shop I don't plan out meals and generally just get basics. I cook when I can, which is usually the weekends and lately I've had to get creative with what I find in the house. That's how this dish came about. Canned tomatoes are always in my pantry, whether its to make a marinara or for soup or for anything I else I can think of, I always have them on hand. Eggs are another staple. The baguette was something that was stale and just about ready for the green bin but I decided to re-use much in the way Italian Peasants would in Pappa al Pomodoro, something I hope to make soon. What came about was a hearty breakfast or brunch dish that was full of flavor and so simple to make.


Baked Eggs

1 large can of diced tomatoes
1/2 day old baguette - cut into a 1" dice
1 small onion - roughly chopped
1 clove of garlic - minced
2 tsp Herbs de Provence
5 Eggs
5 thin slices of Oka Cheese - or whatever cheese you have on hand
salt & pepper

1. Preheat oven to 350F. Heat 1 Tbsp of olive oil in a saucepan over medium heat. Add in onions and garlic and saute until onions become translucent, making sure not to brown the garlic. Add in the Herbs de Provence and saute for another few minutes, again being mindful not to brown the garlic.
2. Pour the tomatoes into the saucepan, add salt & pepper and simmer for 5 minutes, until the flavors begin to combine. Taste and add more salt & pepper as necessary.
3. Lightly oil a baking dish or pie plate (I used my Emile Henry Pie Plate because it was the only thing I had that was the right size) and spread the bread cube in a single layer. Pour the tomato mixture into the pie plate and break the eggs on top, keeping the yolks in tact.
4. Bake in the oven for 20-30 minutes until the eggs whites become opaque. Remove dish from the oven and strategically place the slices of cheese over the eggs. Return to the oven and bake for another 5 minutes until cheese become melty and bubbly. Serve.


This was delicious! What started out as something I was just throwing together with some things I had in the house, became a new breakfast fave. The eggs ended up cooked over medium, which isn't normally the way I like them, but it worked perfectly here. Monitor the eggs as you bake, to get them cooked to your liking, but as I baked them worked very well. Next time you have some leftover stale bread or friends friends over for brunch, make this dish.

I used Oka cheese because we had it int he fridge, although I've become such a fan that I think it's something we'll always have from now on. But any semi-soft cheese would be nice. Crumbled goat or feta would taste very nice as well. Play around with it. Enjoy!

Pork Tenderloin Hash

It was over a week ago that I first posted my herb crusted pork tenderloin and promised to share what I did with my leftovers. Well here you go. Granted I ate this last weekend for breakfast, but even if it's late it was too tasty not to share. When I bought pork tenderloin and threw it in the freezer for a later use, it didn't occur to me that the package would hold loins. Well it did, so when I defrosted it I had to herb crust both since I couldn't freeze them again. Luckily it turned out well! So I was left with quite a bit of leftovers. My first go was with pork enchiladas with a red chili sauce, enchiladas are one of my go to uses with leftover meat. Another one is hash. Well the hash I made with the tenderloin was so simple and tasty I had to share.

Pork Tenderloin Hash
serves 2

1/2 loin Herb Crusted Pork Tenderloin - diced
4 new potatoes - diced
1 small onion diced
2 Tbsp olive oil
1 Tbsp butter
garlic powder
salt & pepper
sliced green onions - for garnish
4 eggs - for serving

1. Heat oil and butter in a large saute pan over medium heat. Once the butter has melted and the pan is hot add in diced potatoes and a liberal amount of salt & pepper. Saute for 5-10 minutes until begin to soften and turn golden brown.
2. Add in onions and pork, more salt and pepper and a liberal amount of garlic powder. Saute over medium to medium low heat until the onions darken, the pork heats through and both the pork and potatoes have nice crispy bits on the outside.
3. Serve with poached or over easy eggs and garnish with sliced green onions.


Now it's safe to say that I'm a fan of hash. This is the 3rd recipe I've posted in less than 6 months (Carniats Hash and Sweet Potato & Turkey Sausage Hash) I think it's mostly because it's an easy and filling meal and a great way to reuse leftovers. it comes together even more quickly if you have leftover potatoes. You can even throw black beans into it, if you have them lying around, basically almost anything goes here. I may try it with some Swiss Chard next time. And of course it's always good topped with my fave, eggs!

I think it's safe to say this was a winner with me. Enjoy!

Yet Another Breakfast For Dinner

If you are a regular reader you know I am a fan of eggs and an eve bigger fan of breakfast for dinner. Awhile back I read this post by one of my favorite bloggers Molly from Orangette. Now I'll state up front I'm not the best when it comes to eating my veggies. I know I should, but it's rare that I'd ever crave a big ole plate of greens, but something about this recipe sounded really tasty and it went on my list of things to try.

After a few weeks of too much baking and lots of heavy food I decided it was time to get a bit healthier and work more veggies into our meals, which brought me back to Molly's post. I have never cooked kale or any greens like it before and was excited to try. I adapted the recipe a big to include ingredients I had on hand. As I was organizing my ingredients to prep this I realized that instead of kale I had bought collard greens. At that point I decided that greens are greens and moved ahead with my dish. Which luckily worked out! After some research today I learned that kale and collared greens are actually in the same family and can be swapped out for one another (in this dish anyway) based on what's readily available.

Collard Greens on Toast
serves 4

1 bunch of collard greens - stripped from the ribs and sliced into 1/2 inch ribbons
1 leek - white and light green parts sliced
2 cloves of garlic - thinly sliced
1 pinch crushed red pepper
4 cups low sodium chicken broth
salt & pepper
bakery fresh multigrain bread
halved garlic cloves
4 eggs
olive oil
Parmigiano shavings

1. Place the chopped leeks in a bowl of cold water and toss around with your hands to get any bits of dirt off and the separate the pieces. Drain in a colander, rinse with some more water and pat dry with a paper towel. Repeat the same steps with the collard greens.
2. In a pot heat one Tbsp of olive oil over medium heat. Saute the leeks until translucent and tender. Add in the garlic, red pepper and greens, saute until wilted then pour in the chicken broth. Let simmer until tender, tasting to adjust seasoning as you go, approx 30 mins
3. Slice bread into thick slices and toast. While bread is toasting bread fry eggs in olive oil to desired doneness. Rub cut side of garlic on to toast. Spoon a generous helping of greens onto toast with a bit of extra chicken broth. Top with fried egg and parmigiano shavings.

This is a very basic dish that is packed with tons of flavor. While you could easily simmer the greens in water, the chicken broth really adds so much that I wouldn't recommend anything else. I was a bit nervous serving this to my meat & potatoes guy, but he enjoyed it so much and responded more enthusiastically than he has to dinner in quite awhile. I liked it so much that I reheated some of the greens for breakfast the next morning and I have to say it was one of the most satisfying starts to the day. If you've never been a huge fan of greens, make this dish. I am not sure if it is the slowly simmered greens or the warm yolk all over everything or the garlic toast sopping it all up but this is a hearty, satisfying and oh-so-healthy meal that I think everyone should try at least one. Enjoy!

Raspberry Mascarpone French Toast Strata

This was the perfect breakfast for those weekend mornings when you just want to have a lie-in and relax, but still want a tasty breakfast. It's also good for a crowd. We had this for breakfast on Valentine's morning, the red of the raspberry's made it in the spirit of the holiday and it was something super easy for me to throw together the night before and just pop in the oven Saturday morning.

This recipe was inspired by a Cranberry Lemon French Toast Strata that the fabulous mom of my "adopted" little sister made for the fam when we were all in VT skiing over the Christmas holidays. I don't have the actual recipe but loved the dish so much I decided to create on of my own and I think it was quite successful

Sweet Potato & Turkey Sausage Hash

This is a dish that my sister makes. It's something she saw Rachel Ray make on 30-minutes meals and just kind of threw it together based on that, not following any specific recipe. Since we were allowed starchy foods this week I decided to feed my craving for this tasty breakfast for dinner. When I emailed my sis asking for the recipe, she said there wasn't one and just listed off the ingredients she uses. Here is my version, I think it was pretty good although nothing ever tastes as good as when someone else makes it for you!

Sweet Potato & Turkey Hash
serves 2

2-3 turkey sausage - meat removed from the casing
1 sweet potato - sliced in discs and each disc cut in half
1/2 red onion diced
2 tsps ground cumin
1 tsp chili powder
salt & pepper to taste
1 Tbsp olive oil
1 handful of fresh cilantro - roughly chopped
1/2 - 1 cup shredded cheddar cheese (I used 2% milk cheddar)
4 eggs - I prefer Eggland's Best - sadly my stash of eggs I brought back from the states is almost gone!
mango salsa (recipe below) - optional

1. Heat olive oil in a large skillet over medium heat. Add sausage to skillet and saute until browned.
2. Add sweet potato, onion, cumin, chili powder, salt & pepper. Lower heat to medium low and cover cooking until the potatoes are cooked all the way thorough, turning occasionally.
3. When the potatoes and sausage have cooked through, stir in the chopped cilantro and dump the whole mixture onto a large plate of platter. Sprinkle with cheddar cheese and cover loosely with aluminum foil, to melt cheese and keep the has warm while you cook your eggs.
4. Cook eggs as desired, I like mine over easy my sis always had hers scrambled.
5. Serve 1/2 of the hash topped with 2 eggs and mango salsa (or any other salsa of your choosing)

Mango Salsa

1/2 fresh mango - diced
1 slice large red onion - diced
1 garlic clove - minced
small handful fresh cilantro - roughly chopped
1/4-1/2 jalapeno - finely diced
juice of one lemon or lime (I only had lemons on hand so that's what I used)
salt & pepper to taste

1. Combine all ingredients in a bowl and gently toss to combine. Let sit for at least 30 mins for the flavors to meld.


This dish is technically South Beach friendly, although your should probably have a side salad or a side of green veggies along with it. The sis always topped it with the fresh mango salsa you can buy at the grocery store in LA, we really liked Santa Barbara Mango & Peach salsa. That's not available in my grocery store in Toronto and since mangoes were on sale last week I just made my own. I threw it together as the hash was cooking and was very pleased with the results. I'll use lime juice next time, but the lemon was quite good in a pinch. While you can also use a fresh tomato salsa as a topper, the sweetness of the mango really compliments the spice in the hash and I recommend using it if it's available at the store or you want to make your own.

This meal is perfect for anything from breakfast to brunch to dinner. It's great on a cold day as it's really hearty and a twist on my favorite corned beef hash (quite a bit healthier too). The boy liked it, which is always the big test when I make things that are outside his comfort zone, and I hope you will too. Enjoy!

Homemade Breakfast Sausage

This is a severely delayed recipe as it was something I came up with over the holidays. But it has turned out to be quite appropriate for my current diet. These homemade turkey sausage patties are so delicious and easy to make. Since you are making them yourself you know exactly what is in your sausage and can control everything, since I made these pre-diet, I used pure maple syrup, but you can easily sub in Sugar-free maple syrup for a tasty South beach diet appropriate sausage.

Breakfast Sausage

1 lb ground turkey
1 tsp ground sage
2 tsp fennel seeds - toasted
pinch of chili flake
pinch of cayenne cayenne
4 tsp pure maple syrup
salt & pepper (to taste)
1 Tbsp olive oil

1. In a small skillet over medium heat, toast the fennel seed. Don't let the seeds brown very much at all, just heat them turning occasionally until the kitchen begins to smell like fennel. Remove from heat.
2. In a large mixing bowl, mix together all the spices, the ground turkey and maple syrup. It works best to just get your hands down and dirty for this and mix it by hand. Form the turkey mixture into small patties.
3. Heat olive oil in a large skillet over medium heat. Place as many patties as will fit, leaving room between to flip, in the heated skillet. Cooking approximately 3-4 minutes per side or until cooked all the way through.

The boy is primarily a pork sausage kind of guy, but these are so flavorful with a hint of spice and sweet that he really enjoyed them. They are great with eggs and would be tasty on a homemade biscuit for a tasty sausage biscuit breakfast sandwich, way better tasting and for you that McDonald's Sausage Biscuit (i'm actually looking for a whole grain biscuit recipe to try out in the next phase of my diet, post in the comments if you have one). If you make more that you need just freeze them and re-heat as needed, for a quick week day breakfast.

Egg Sandwich

Breakfast it my favorite meal of the day and the boy makes the BEST breakfast ever. While we were living 3,000 miles apart I was only able to have his tasty breakfast treats once in awhile, so I would make my version of his egg sandwich. I was craving one this morning and since he had to work today (even though it's Saturday, crazy film business) I made it myself. Here you go:

Egg Sandwich

2 slices of bread (I prefer multi grain, but we only had light rye)
Extra Sharp Cheddar cheese (singles if you have them or slices from a block)
1/2 Roma tomato - sliced
1 Tbsp mayonnaise
1 Tbsp butter
2 large eggs
2 strips bacon (I didn't have this today but it's the preferred way to have it)

1. Heat skillet to medium heat. Lay bacon strips in and fry until crispy. Remove to paper-towel lined plate to drain.
2. Put bread in toaster and toast to a night golden brown.
3. As the toast is toasting, keeping just a bit of bacon fat reserved in the skillet heat it over medium low heat. Place eggs in skillet, sprinkle with salt & pepper and cover skillet. Letting eggs cook on low, covered for a few minutes until to desired doneness, I recommend medium.
4. Take finished toast out of toaster, spread mayonnaise on one slice and butter on the other.
5. Assemble sandwich with eggs on buttered toast, top with bacon, tomatoes, cheese and the slice of toast with mayonnaise. Cut in half and enjoy.

The first time the boy made this for me, I said no mayo, but he promised I would like it and I do. It totally adds something extra to the sandwich and you should try it too. I made mine this morning without bacon, but if you have it and want to splurge, go for it. I also used Hellman's Olive Oil mayonnaise, which is my new favorite and just a bit healthier than regular mayo. Enjoy!

Breakfast for dinner

Since I have a slow cooker that is far too big for just 2 people because for it to cook properly it needs to filled with a certain amount of food. My slow cooker hold far more food that 2 people can consume in one sitting. So, we ended up with alot of Carnitas leftovers. Since we don't have a microwave and I don't think I can force Mexican on the boy 2 nights in a row. I decided to do a take on one of my favorite breakfasts, corned beef hash and poached eggs. Since poached eggs are gross cold and I was starving by the time we both were able to sit down to eat, there's no picture. Sorry, but you get the recipe which I think is far more important.

Carnitas Hash
serves 2

1 russet potato - cut into 1-inch dice
1 small onion - diced
1/2 red bell pepper - diced
1 clove garlic - minced
1 1/2 cups of Carnitas at room temperature (or any other pulled or diced meat that's already cooked)
salt & pepper to taste
1 Tbsp butter
2 Tbsp (or more) olive oil

1. Heat skillet over medium low heat. Melt butter with 1 Tbsp olive oil. Once pan is heated and butter is melted add potatoes and cover. Let cook on medium-low heat for 10 to 15 mins, checking a stirring occasionally to cook the potatoes evenly.
2. Once potatoes are tender add in onions, garlic & peppers. You will likely need to add the remaining Tbsp of oil here as the potatoes would have soaked it up and you need a bit of oil to make sure things don't burn. Cover and let cook for 5 mins.
3. Add carnitas to pan and gently mix in with vegetables. Turn heat up to medium and let cook for 5 minutes, without stirring. Flip and cook for another 5 minutes, without stirring. This last step is to get a nice crispy crust on the hash. Serve with poached eggs.

Any kind of meat hash is a great way to deal with leftover meat & potatoes. I used raw potatoes, but it comes together even more quickly if you have leftover baked or roasted potatoes. You can also add whatever vegetables you'd like. I've had it with green peppers before, but since I'm not a fan of green peppers I left them out. I like this dish because it's different every time and something you can have fun with.

I could write here how to poach an egg based on what I was planning on doing, but luckily the boy got home and has poached eggs before and took over that job for me. So it just doesn't seem right to pretend I did that myself, although I found these pretty solid directions on wikiHow.

The boy had never had hash and eggs before and seemed to like this. Poached eggs and hash is on my list of ultimate comfort foods and something I wish I had more often. Enjoy!