My husband took the kids to the playground and then out to lunch in advance of the snow storm this afternoon. I dedicated my alone time to preparing and eating food and getting dough on the camera.
First, I made Ugly Eggs. My preferred breakfast is one that I can make with whatever I happen to have in the house. Ugly Eggs fits this definition well because you can put pretty much anything in it. I’ve used peppers (both sweet and hot), mushrooms, asparagus, beans, potatoes, kielbasa, breakfast sausage, pepperoni, chopped turkey lunchmeat (not all at the same time).
If you, too, want to make Ugly Eggs, saute some veggies and meat together in a skillet. For this morning’s Ugly Eggs, I used 1/2 bell pepper, 1/2 small onion, and some chopped up leftover ham. While the veggies and meat are cooking, whisk up three eggs with some salt and pepper. When the stuff in the pan has begun to brown, pour in the eggs. Keep agitating with the spatula until they’re done to your liking (I like my eggs slightly browned, but I seem to be in the minority). Spoon into a bowl and eat with a fork (if you’re me) or a big spoon (if you’re my husband). If you’re neither me nor my husband, I suppose you can make up your own mind about what sort of utensil to use.
Some people put cheese on top. I do not.
Inspired by the decadence of my Ugly Eggs, I decided to make GF/CF cinnamon rolls. You can find the recipe I used here: Living Without – Cinnamon Rolls – Recipes Article. I didn’t have sweet rice flour so I used millet flour. I think next time I make these, I’ll try using the King Arthur multi-purpose GF flour. I ground my rice flour myself, but it wasn’t quite as fine as I would have liked. It didn’t stop me from devouring half of the cinnamon rolls within a couple of minutes of taking them out of the oven, though.
And now, the visual record of my food adventure this morning (as I try out the slideshow function on WordPress):