We are officially halfway through the week! As you know, Canada day is Friday and I'm very much looking forward to the (hopefully sunny) long weekend. I'm planning on celebrating with some friends including none other than my dearest friend, Disaronno. What are your plans?
Before I get to today's post, you may have noticed the change in background. I'm going to be playing around with some new templates and adding a super pretty header in the next couple of weeks. Also, I'd love to get some feedback on my blog whether it's content, design, suggestions for posts or anything else. Feel free to shoot me an email at sugar_plum_cutie@hotmail.com with your comments and suggestions. Go ahead and laugh at the email, it was grade 7 and my family nickname was sugarplum...
Before I get to today's post, you may have noticed the change in background. I'm going to be playing around with some new templates and adding a super pretty header in the next couple of weeks. Also, I'd love to get some feedback on my blog whether it's content, design, suggestions for posts or anything else. Feel free to shoot me an email at sugar_plum_cutie@hotmail.com with your comments and suggestions. Go ahead and laugh at the email, it was grade 7 and my family nickname was sugarplum...
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So today's recipe is my first Breakfast for Supper feature (see my other breakfast posts here & here). Here's what you need to make super-delicious & filling Birds' Nests:
Serves 2 hungry people
2 cups of hasbrown potatoes (frozen or cut up potatoes)
4 eggs
1 very small onion, diced
Real crumbled bacon bits
1/2 tsp of basil
1/2 tsp of basil
1 tbsp olive oil
pepper to taste
grated mozzarella
grated mozzarella
maple syrup
To make:
Heat your oil in a large pan & throw in the hashbrowns. Add basil & pepper. Cook until soft, add onion & fry until browned. Add bacon bits and fry just to intensify flavor (1 or 2 mins).
Meanwhile fry up the eggs one at a time in a small pan.
Heat your oil in a large pan & throw in the hashbrowns. Add basil & pepper. Cook until soft, add onion & fry until browned. Add bacon bits and fry just to intensify flavor (1 or 2 mins).
Meanwhile fry up the eggs one at a time in a small pan.
Serve by arranging hashbrown/bacon bit mixture in a circle on large plates. Add 2 eggs to each plate and top with grated mozzarella. Drizzle with maple syrup and serve hot. You can also forgo the syrup for ketchup if that's more your style!
In my books, anything with bacon is always amazing, but add a little bit of sweetness and it takes it to a whole other level. Val, you know what I'm talking about!
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| The cheese grater was dirty & I was hungry, so cut up mozza it is! |
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| Apparently, I cook with sunglasses on my head. |
Come visit me and I'll make you one. Any takers?
xo Janelle
xo Janelle
I'll come visit you If you make me one. I love that you included me in your post!!! And you also know I love breakfast or breakfast lunch and supper hahah!!!!
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