I am not cooking tonight as we are having burritos and beans again. That husband of mine cannot get enough of those. So who's to complain? Not me.

So what I will do is share a little brunch recipe that I have been doing for years. It all started with good friends who made this dish every time we came for a visit and stayed over. It was suppose to be a breakfast dish but by the time it was served it was at least brunch time or even lunch time! Oh the preparations would start early enough but then it would turn into an lengthily event. Cooking for a crowd, chopping and dicing and beating and slicing is time consuming especially if bloody Mary's or Mimosa's were being served up and let us say the chef would get a little side tracked.

We simply called it EGG DISH. Considering there is a laundry list of ingredients you can put in a EGG DISH the only thing that limits you is a lack of imagination.
For all sense and purpose the dish starts with potatoes. Oh they can be frozen hash browns, potatoes O'Brien, home made fried potatoes or diced boiled potatoes, you decide. Then of course there are always eggs and cheese. Then the kitchen sink!
Protein choices would consists of: crispy fried bacon pieces, diced ham, your fave variety of sausage sliced or ground. Canadian bacon, lean burger,shrimp. crab, lobster and even on a camping trip once when supplies were depleted we used wieners. The kids loved it. Use any kind of cheese you like, it is shredded and tossed on top so a good melting cheese is best. As far as veggies almost anything goes, asparagus pieces, mushrooms, artichokes, onions, corn, broccoli. We have had so many combination's over the years and all were amazing.

We will have a well stocked kitchen at the beach so I decided I will make brunch. We will have EGG DISH with thick sliced sourdough toast with my mixed berry freezer jam and mimosa's.

These are the ingredients I will be using in the egg dish this time. I will keep things simple as we need to pack our ingredients.

Ingredients: (serves two big appetites or four small ones)
1/2 cup Canadian bacon diced
frozen potatoes O'Brien
1/4 cup sliced scallions
1 cup of chopped spinach leaves
1/2 cup grated Gruyere cheese
4 eggs
water
salt and pepper to taste
hot sauce of choice
canola oil
sour cream and diced tomatoes for toppers.

In large skillet drizzle oil in bottom and add just enough frozen potatoes to cover the bottom in a single layer. Sprinkle with salt and pepper. Cook on med heat as you do not want them getting to brown. When potatoes are almost done add the diced Canadian bacon and cook until the potatoes are done. Beat the eggs with a splash of water in a bowl and turn the heat to low. Add the eggs to the pan and stir into the eggs and bacon. Let the eggs cook slowly the slower the better but do not dry them out. When eggs are still a tad loose add the spinach using a spoon just incorporate them into the eggs gently. The leaves will immediately wilt and by the time the spinach is hot the eggs will be done. Add the scallions and shredded cheese evenly over the top and put on a lid until the cheese melts. Mound onto plates and top with diced tomatoes, sour cream, fresh ground pepper and hot sauce. Add a thick slice of toast with some yummy jam. Or if you prefer you can also serve the egg dish in large warmed flour tortillas with the same toppings.
So there it is. EGG DISH! Always a hit and well worth the wait if you must!

Seems I have just discovered the day is slipping away as I have been in this office since early morning doing bookwork.
The sky is brighter so that is promising. I do worry about our vegetable plants they have been so wet since we planted them last Sunday.
I know in the large scheme of things dealing with wet weather and snails are tiny matters but what else would I chatter about?
Till next time