Thursday, July 30, 2009

Spanish Eggs

Printable Recipe Here

Spanish Eggs with Valentina Sauce

You can make this combination whatever you wish.
This is just my variation of Spanish Eggs. I strongly emphasize presentation when I make a
meal because "just eggs" is not fun or yummy. Adding any type of garnish or topping from
the garden makes breakfast eggs that much more exciting.

Eggs - however many you want to eat [free range brown]
Valentina Salsa Picante (very cheap at your local grocer in the Mexican isle) or any hot sauce
Real Bacon Pieces
Parsley - chopped
Tomato - any combination [I used yellow jellybean and a Roma both from my garden]
Extra Sharp Cheddar Cheese - OPTIONAL (real Spanish eggs have cheese but I am allergic) - shredded
Fresh Ground Pepper and Salt to taste

1. Heat your pan to medium, spray with Olive Oil (or canola)
2. Crack eggs into the pan, turn heat down to medium-low
3. Sprinkle Valentina or any hot sauce of your choice in any quantity you want over the raw egg tops.
4. Sprinkle the bacon pieces, cracked pepper and salt over eggs
5. Cook side one of eggs to your preferred doneness, turn them
6. Add Cheese if you are having any, cook until yokes are to your liking
7. sprinkle half the chopped parsley over eggs, add chopped/sliced tomatoes and sprinkle the rest of the parsley on top of those.

Enjoy! Compliment them with a side of fruit. :)

Sunday, July 26, 2009

Oatmeal Cakes

Ben made these oatmeal cakes for his Rainier Hike.
Take some oats and grind them up in a magic bullet or food processor so
it's chunky flour. Mix in some water just so you can form the oats into a flat patty.
Fry in Olive Oil until browned. Salt. Enjoy! These are really tasty and keep well for a backpacking trip. The trick is not to grind the oats into pure flour. You want that chunky oat flavor to shine through. Delicious as a snack!