tag:blogger.com,1999:blog-4586040947383449198.post-74054548336764753442008-03-19T22:53:00.019-04:002008-03-19T23:46:12.064-04:002008-03-19T23:46:12.064-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/__MYjDzAJuCQ/R-HZhBs6JRI/AAAAAAAAAXk/5KnxcBcv3bA/s1600-h/DSC03953hashb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp1.blogger.com/__MYjDzAJuCQ/R-HZhBs6JRI/AAAAAAAAAXk/5KnxcBcv3bA/s320/DSC03953hashb.jpg" alt="" id="BLOGGER_PHOTO_ID_5179660207868486930" border="0" /></a>I love making hearty, filling breakfasts on the weekends. My favorite meal of the day is definitely breakfast, especially when it consists of more than just cereal. For about a week I was craving hashbrowns, strange but true - there is something so wonderful about simple, salty little potato patties - so I made sure to add them to last Saturday's breakfast menu.<br /><br /><br />Here is the <a href="http://busycooks.about.com/od/sidedishrecipes/r/hashbrown.htm">hashbrown recipe</a> I used. I didn't follow it to the T (didn't include the onion), but they came out really tasty with salt and pepper.<br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: right;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/__MYjDzAJuCQ/R-HZyxs6JSI/AAAAAAAAAXs/Ks1C0S_gCxs/s1600-h/DSC0397heartybreakfast.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/__MYjDzAJuCQ/R-HZyxs6JSI/AAAAAAAAAXs/Ks1C0S_gCxs/s320/DSC0397heartybreakfast.jpg" alt="" id="BLOGGER_PHOTO_ID_5179660512811164962" border="0" /></a><span style="color: rgb(255, 102, 102);"><span style="color: rgb(255, 102, 102); font-weight: bold;">Egg Sandwich Ingredients:</span><span style="font-weight: bold; color: rgb(255, 102, 102);"><br /><br /></span></span><span style="font-weight: bold;">Toasted hot dog buns</span><br /><br /><span style="font-weight: bold;">A tiny bit of mayo to spread on the buns<br /><br /></span><span style="font-weight: bold;">Spinach</span><br /><br /><span style="font-weight: bold;">Tomato<br /><br /></span><span style="font-weight: bold;">Sweet onion and mushrooms sauteed in extra virgin olive oil</span><br /><br /><span style="font-weight: bold;">1-2 hardboiled eggs per sandwich<br /><br /></span><span style="font-weight: bold;">Cheese</span> (to sprinkle on top)<br /><br /><br /><br />Jose actually got up early to help me with breakfast on hashbrown day (he is not a morning person :)! It reminded me of the couple of times we cooked together while dating, it was so much fun! I thought it was so cute that he actually followed my recipe for french toast until he decided it needed to be "tweaked"; he added more cinnamon and about 1/4 cup of non-fat milk - it was delish. I'm glad I married a man who knows his way around a kitchen! Anyhow, on Sunday morning I made veggie egg sandwiches. We had a ton of left-over wheat hot dog buns from the day before, and I try to avoid wasting food, so I toasted the buns and used them for the sandwiches.<br /><center><div style="text-align: left;"><br /><br /><span style="font-style: italic;">Always</span> make time for breakfast! It'll give your metabolism and mind a wake-up call, even if the rest of you is still half asleep :).<br /></div><br /><img src="http://i242.photobucket.com/albums/ff28/irunpink/sig1a.jpg" /></center>Sophiehttp://www.blogger.com/profile/02370178035131212982irunpink@gmail.com2