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What do you eat for a typical breakfast?
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<blockquote data-quote="Mannahnin" data-source="post: 8464682" data-attributes="member: 7026594"><p>Usually two slices of bacon and a two egg omelette, fried in the bacon fat, with a cup of black coffee (fresh ground, currently, though sometimes I buy pre-ground).</p><p></p><p>Usually I will saute some sliced fresh mushrooms or diced bell peppers in the bacon fat before adding the eggs, and season with Tony Cachere's Creole seasoning or some herbs de provence or some other spice. I often add a few slices of fresh avocado atop the omelette, assuming my local store has ripe ones in stock. Sometimes I'll substitute pork breakfast sausages with mustard in place of the bacon.</p><p></p><p>On weekends, especially if I have a guest or partner to breakfast, I'll often add fresh fruit and make waffles, crepes, or french toast, always with real maple syrup from NH or occasionally a neighboring state. Or possibly pan-fried potatoes as an alternate starch. Another favorite is BLTs, but I usually won't make them unless I have leftover fresh baked bread from a feast at my mother's.</p><p></p><p>If I oversleep and don't have time to make breakfast I may get an egg and sausage (hold the cheese) croissant sandwich at Dunkins, or go to the cafeteria at work and get a fresh toasted everything bagel with butter, some scrambled eggs, and sausage or bacon.</p></blockquote><p></p>
[QUOTE="Mannahnin, post: 8464682, member: 7026594"] Usually two slices of bacon and a two egg omelette, fried in the bacon fat, with a cup of black coffee (fresh ground, currently, though sometimes I buy pre-ground). Usually I will saute some sliced fresh mushrooms or diced bell peppers in the bacon fat before adding the eggs, and season with Tony Cachere's Creole seasoning or some herbs de provence or some other spice. I often add a few slices of fresh avocado atop the omelette, assuming my local store has ripe ones in stock. Sometimes I'll substitute pork breakfast sausages with mustard in place of the bacon. On weekends, especially if I have a guest or partner to breakfast, I'll often add fresh fruit and make waffles, crepes, or french toast, always with real maple syrup from NH or occasionally a neighboring state. Or possibly pan-fried potatoes as an alternate starch. Another favorite is BLTs, but I usually won't make them unless I have leftover fresh baked bread from a feast at my mother's. If I oversleep and don't have time to make breakfast I may get an egg and sausage (hold the cheese) croissant sandwich at Dunkins, or go to the cafeteria at work and get a fresh toasted everything bagel with butter, some scrambled eggs, and sausage or bacon. [/QUOTE]
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