Eggs, onions, spices? Check check check.
What are we making? Who knows?? We’ll see!
Brunch for me means food, with no sensible rhyme or reason. As long as I have my weekend uniform (pjs) and have a hot drink in hand (coffee with Irish cream please and thank you).
This round I played with a breakfast style my sister-in-law introduced me too. I’ll be honest, I had never made brunch with yams before she showed me the yam light.
I chopped and cooked what we had left for bacon, got it out of the pan and set it aside. Using the bacon grease, I fried yam and onion for a bit and then added chopped mushrooms. I also added whatever spices I had. Cayenne, fresh ground pepper, thyme and just a little bit of salt (because we have the salty bacon).
Once these were all well coated and softened I cracked 4 eggs on top and let them fry a little. Then I added the bacon on top of the heap and placed the pan in the oven with the top burner on about 300 F.
This being my first time, I was not entirely sure how long to keep the eggs in for. But I now know, whatever time I did, was a little too long as the eggs came out done. Like fully cooked. I would prefer a medium egg. Next time I will watch and time it a little more carefully to correct that. I also had avocado ready to go for weekend brunch and completely forgot about it.
But I have to say this was a delicious and filling brunch.