Thursday, October 07, 2010

Breakfast: English Breakfast--Eggs, Sausage, Toast, Tomatoes

This breakfast was quite tasty though the sausage I bought was a little too herbaceous, even for me.  R gave me a hard time for it, but he was still glad to have a yummy breakfast besides that.  I'll look for a different brand for next time.

I made this yesterday, and even though I intended on repeating it for today, the thought of all those herbs in the sausage again was too much.  So I made a triple batch of Coconut Smoothies and fed them to the little ones and myself.  R opted for something coconut-free, as per usual.

Coconut Oil and Fermented Cod Liver Oil: two tablespoons coconut oil taken in raspberry leaf tea, and 2 capsules FCLO.
  • English breakfast: sourdough bread, eggs, sausage or bacon, and tomatoes
  • one cup of raw milk

English Breakfast
serves 2

2 ounces additive-free sausage or nitrate-free bacon
2 slices whole-grain sourdough bread
1 tablespoon lard or Mary's Oil Blend
4 eggs
1 tomato, thickly sliced

1.  Cook the sausage or bacon in a cast-itron skillet over medium-high heat.  Transfer to a heated platter and keep warm in the oven on low heat (170 degrees).
2.  Place bread in skillet and then turn so that both sides soak up the fat.  Transfer to platter.
3.  Add lard to pan, fry eggs to desired doneness, and transfer to platter.
4.  Raise heat and cook tomato slices on both sides until nicely browned.  Transfer to platter.
5.  Return bread to pan and cook on both sides until nicely browned.
6.  To serve, place a slice of bread on each of 2 heated plates.  Place eggs on bread and surround with tomato and sausage or bacon.

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