Yep, sometimes I feel like a short order cook. I feel like there’s not much variety in our breakfasts — fried eggs, scrambled eggs, omelettes, pancakes, waffles — that’s about it unless I’m fixing something special, which doesn’t happen often.
This morning I made biscuits – 1-1/2 batches so I would have leftover biscuits to add to my cornbread dressing.
Notice the “naughty” biscuit on the right side of the front row? See all those eggs in the back? Do you think I’m cooking eggs for the neighborhood? No . . just us. The bowl on the left has two eggs that will be scrambled for Speck. The bowl in the middle has two eggs that will be fried for me. The bowl on the right has three eggs that will be scrambled for Vince.
Here’s my plate:
And the best part . . what I didn’t show . . homemade apricot jam from my sweet neighbor! Nothing like biscuits, butter and homemade jam!
This afternoon I’ll get my cornbread made. I like to crumble it, mix it with the crumbled biscuits and let it all sit out for a couple of days and dry out before using it in my dressing. The more it dries out, the more broth it absorbs and the more broth it absorbs, the better it tastes!