7 Comments on “”

1. katry Says:

   
   January 31, 2016 at 12:50 pm

   Amanda Hocking quote
2. Morpfy Says:

   
   January 31, 2016 at 1:14 pm

   Morphy Mex-Breakfast
   = = = = = = = = = = = = = = = = = = = = = =

   3 Large eggs
   Bacon
   2 Soft Corn Tortillas (not Flour or PRE cooked ones) 6 inch. Diameter
   Chorizo (Mexican spicy sausage) OPTIONAL
   PREPARATION:
   Scramble 3 Lg. eggs in a bowl.
   Cut up 2 corn tortillas. About ½ inch squares
   COOKING:
   In a fry pan cook the bacon to your preference, saving the grease in the pan.
   Then after cooking the bacon, throw in the tortillas chips & small amount of
   Of Chorizo (optional) . Cook till tortilla chips are somewhat firm not hard.
   Drain any grease from pan, and then add scrambled egg mix.
   Stir combination till eggs are done
   Serve on a plate. Salt & pepper to preference.
   (If chorizo was added, this is salty & spicy already)
   SERVES ONE. Double recipe for two
   • katry Says:

     
     January 31, 2016 at 4:43 pm

     Morpfy,
     This one I’ve already saved. I love chorizo and think I might substitute chorizo for the bacon. I’m not sure I’d want both meats.

     It will be easy to double the recipe. I think I’ll try this myself so then I don’t have to share.

     Thanks, Morpfy!!
3. Morpfy Says:

   
   January 31, 2016 at 2:02 pm

   How to Make a Croissant Breakfast Sandwich
   This is how you make a croissant sandwich. With a croissant,
   I like to use eggs over easy, so I’ll start with that. A little bit of olive oil and two eggs for this sized croissant. The eggs are in the pan, a little bit of salt and we’re ready to go. So while they’re cooking, we’ll slice the croissant. These are nice, big ones. Just be careful.

   They’re really light. You don’t want to cut yourself when you go through. There you go. Perfect. Nice and airy. They were made this morning, so nice and fresh for everybody. So over easy eggs, you’re just gonna flip the over for about 15 seconds once the bottom is set. You want to make sure they’re loose in the pan and they’re ready to flip at any time.

   You need a little bit more time. If you’re in a press for time, you can actually put a cover over the pan and it’ll cook a little bit faster, but we have time right now. We’re just gonna let them cook normally. I like the edges to get nice and crispy while we’re doing. We’ll let that be. For the sandwich, I like to use the gruyere cheese and we have an Applewood-smoked bacon as well. It’s smoky, but it blends itself to the sweetness of the croissant. Great.

   These are ready to flip. Perfect. Nice brown on the bottom, crispy. You can put the gruyere right on top and it will melt, and you could also put the bacon right on top to get it warm, so you can get it warm and hot.

   It’s fast and easy. So if you have to cook breakfast for your girlfriend, it’s a nice trick to know. All right. There we go. This gruyere is a really fragrant cheese, so I want you to smell it. It starts melting, the eggs are getting nice and stiff, the bacon is getting heated up and ready to go. So we’re ready to plate. I’ll put my base layer down. They come right out of the pan. All right, there, perfect. Top it off. There you go, one croissant breakfast sandwich, bacon, egg, and cheese
   • katry Says:

     
     January 31, 2016 at 4:44 pm

     Mortify,
     So a joke to open the recipe-nice touch!

     Wow, this is such a fun way to write a recipe. It sounds delicious. How could anyone not love this?
4. minicapt Says:

   
   January 31, 2016 at 4:13 pm

   “I’ve never seen her looking so good ….”
   

   Cheers
   • katry Says:

     
     January 31, 2016 at 4:45 pm

     minicapt,
     I didn’t know how long she had been dead, but she did look great. In a while she’ll get up and walk around and spook the guys who aren’t John Carradine, the husband the deceased.

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