Breakfast for supper is a favourite around here, as is breakfast for breakfast. Or brunch. Or lunch. You get the idea.
One of the things I love most about breakfast food is that all of the family will eat it. My kids love breakfast food, as I suspect many do. Plus, it’s really easy to put together.
So, with a package of Bob’s Corn Bread on hand, this mid-week meal came together rather easily. I hope you like it too – and yes, it tasted as amazing as it looks.
(side note: why am I calling corn bread ‘thorbread’? because of a conversation on Twitter that, per usual with Twitter, turned bizarre and funny and completely off topic. I love Twitter)
Ingredients: Potatoes, bacon and fried egg:
1 or 2 eggs per person
6 red potatoes, chopped into small pieces
1/4 cup chopped onion
2 slices bacon, cut into small pieces
chopped green onions for garnish (optional)
Directions:
In a large pan, add potatoes, bacon and onion. Cook until bacon is crispy and potatoes are soft (note: drain any excess bacon fat. Or alternatively, cook the bacon first, drain and set aside, then cook potatoes and onions. But, frankly, I was digging the bacon fat)
When the entire mixture is well cooked, drain excess fat and set potato mixture in a dish and put in a warm oven to keep warm.
Add a tbsp of butter in the same pan (oh yeah, the delicious bacon flavour is still there). Cook fried egg until done to your liking. The butter should help keep the bottom nice and smooth.
Plate potato mixture and lay fried egg on top. Enjoy with a side of cornbread!
Ingredients: Pepper and onion cornbread (here on out called Thorbread)
1 package of your favourite cornbread mix (I used Bob’s)
1/2 cup each of 2 different kinds of peppers (I used red and orange)
4 green onions, chopped fully
Directions:
Follow the cornbread mix directions for mixing. Before pouring into the pan, add the peppers and green onions. Bake as directed.
Enjoy!
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