Breakfast!

Have you ever made a puffy omelet? I used to make them for breakfast a lot of years ago. I had a small cast iron skillet that was perfect. Janna has the skillet now, but any small skillet that can go under a broiler will work. Separate your eggs; beat the yolks until light yellow, add salt and pepper to taste and set aside. Beat egg whites until stiff and fold in the egg yolk mixture. Pour into the lightly greased skillet and put over low heat. Check occasionally by lifting the edge slightly to see if the egg is cooking. When the edge is lightly browned, put the skillet under the broiler (not too close to the top element) and broil until lightly browned. Remove from oven, turn out onto plate and serve with strawberry jam. Yum! The size skillet you use depends on how many eggs you are using.

I love eggs for breakfast. During the week it's a boiled egg every morning and I never get tired of them. On the weekends, I scramble eggs, usually adding grated parmesan or cheddar and sometimes spreading a little strawberry jam on top. If you are gourmet-ish, use blue cheese or whatever is your favorite. I love Irish cheeses and out here in Tulsa I find them at Reasor's.

Dense whole grain breads toasted with cinnamon and sugar is like sending your taste buds on a trip to heaven! Home made muffins can't be beat. These fatty, sugary things they call muffins these days are loaded with lead and are more like cupcakes than muffins. And a good scone works for breakfast just as well as for afternoon tea. One of my favorite scones is whole wheat with dried fruit and is served with cinnamon honey butter.

Hungry yet?

Put on the coffee or fill up the tea kettle and have breakfast!