Basically, you just scramble some eggs (usually 3), put some stuff in it and then roll it all up in a tube of crescent rolls. I like the big 'n' flaky ones best. I like this so much I generally keep a tube in the fridge. Otherwise, I'd never fix eggs for breakfast -- though the pyramids might change that. Stay tuned.
This particular Friday morning after Hanson rocked First Ave and I had blisters on my feet from walking downtown, I took inventory of my fridge and my leftovers. I put spinach, shredded cheddar, diced seasoned potatoes I had in some tupperware and just a little bacon that I Foremanned real quick. It ain't breakfast without bacon, right?
Then you roll it up real nice into little pockets. I make sure that it's sealed all the way around so there's no spillage because I hate cleaning my oven.
Follow the directions for baking, I guess. I don't use a timer in the kitchen anymore; I just watch and wait 'til they're pretty and toasty brown -- like this!
Bon apebreakfast.
Haha. Ape breakfast. I called you an ape.
... Which I guess, technically, you are.
3 comments:
Hey Molly. This is Haley's friend Gary. Greetings from Cambodia! Haley gave me the URL for your website.
You should check out http://www.foodbuzz.com/
It is a community for people who run food blogs. Sounds right up your alley.
Thanks, Gary!
I'll check it out.
How's Cambodia?
I love the Internet.
I want to see the inside! You need to do the infomercial thing where they slice things and let the goodies ooze out.
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