BREAKFAST

Breakfast Ron Bernard


What is it that you do every morning, without fail! Now, of course, I am excluding sex and going to the bathroom. I would be willing to wager it would be, eat a hardy breakfast. I can still remember mom hollering out “you can’t go anywhere until you get something into your stomach”. She was right! So for me, the preparation of breakfast has developed into an art form practiced at approximately 6 am every morning. For today’s essay I’ve chosen; Naturally Hickory Smoked Cracked Peppercorn Bacon, a western style omelet w/cheese, crispy pan fried home fries, whole wheat toast w/real butter and fresh brewed coffee, sliced melon is optional! Like the lady on TV said “try it, you’ll like it”. Here is how I do it.
Planning and forethought, is always the first step of a delicious and satisfying breakfast. Assuming that I have gone to the market and purchased the ingredients, I’m ready to begin preparation for tomorrow’s morning breakfast. Pan fried home fries are the first item on the “to do list”. There has been a recent debate in the Bernard household lately on this very procedure. The debates between Nev and I have been; (1) boiling in water or microwaving the potatoes to the right consistency “firm not mushy” and (2) the use of a well seasoned cast iron pan or will my common everyday non-stick fry pan do? Since she has the black belt and will be reading this tonight, I’ll just offer this, “par-BOILED potatoes” and a pan that gets real hot. I like to dice par-boiled potato’s (skin on) to about 1 square inch. I also like peppers and onions; they should be lightly sautéed as well, use red or yellow sweet peppers. Color, is a good thing.
Now, for the penultimate stage of the breakfast making process. I make sure I get some good ZZZ’s because there will be much multitasking in the morning This is the part where I gather all the ingredients and assemble my utensils. Use your minds eye to visualize this procedure; you may want to re-create it at sometime. Bacon, eggs, cheese (shredded white cheddar), potatoes, sautéed peppers and onions, sliced melon (optional), whole wheat bread, salted butter, saved bacon grease container, peppershaker, and a container of celery salt, are all be within an arms reach at the stove area. Now I gather the utensil assembly. Two fry pans, a spatula, a large size-serving spoon, plates, knives and forks, napkins. Now I’m ready to move to the final procedure.
Here is where it all comes together. That art form I was speaking of. I snap on the coffee maker on the way to the bathroom, I’m real hungry at this point, I try to focus, become one with the environment. This part of the operation can and should be done in one continuous movement. Remember, breakfast with one or more cold items is forbidden!
Third step. I turn the two large burners to medium. Blop my bacon in one pan and a large hunk of bacon grease, diced potatoes, sautéed peppers and onions in the other. I hold out some peppers and onions to mix with the eggs. Slices of bread into the toaster but don’t push them down. I try not forget about the cold item’s rule. I pour some coffee’s for Nev and I and present hers while saying, “breakfast will be done in a minute babe here’s your coffee”. With the burners, being medium the sounds and smells are emanating from the pans. Turning the bacon over evenly and stir potato mixture well, taking care not to bruise it. I get the plates, knives and forks ready, make another coffee for myself and ask nev if she would like some more. If so, attend to that too. Cracking the appropriate number of eggs into a bowl, I scramble and set them to one side. By now, things are shaping up. Bacon browned nicely, yet not crumbly, are placed on paper towels to drain. Pour most of the grease into saved bacon grease container, leaving only enough to lubricate the pan for the cooking of the eggs. Turn down the burner on the potato pan to low. Beat the eggs with your fork while pouring them into the skillet. Hit the toaster. This is extremely important, I keep the eggs under constant scrutiny at this point. There’s only be a small window of opportunity to place the additional ingredients to one side of the cooking eggs, flip the flap unto them, and wait until they are cooked just enough, without burning them, to withstand the turning of the whole omelet. Once the omelet as been flipped, I stir the potato mix for the last time. The toast should have just popped into my waiting hand and buttered knife. Buttered toast is typically sliced diagonally and positioned adjacent to the edge of the plate. I find this method satisfactory; it leaves ample room for the bacon, eggs and potatoes, which should now be done and ready to serve.
breakfast plates are in placeappealing to the eye, noise, mouth and stomach. Salivary glands have shifted to high gear and anticipation is apex. I call out! Breakfast is ready honey, come and get it. It’s time to sit and enjoy breakfast and be comforted with the realization I can soon go somewhere “I have something in MY stomach”.