One of my promiscuous former co-workers, much my senior, told me, “Don’t you dare ever make him breakfast. That effs with your emotions. That is you f*ing with your own head. You have just crossed that fine line right there when you start cooking breakfast.” This also applies to going out for breakfast or any sort of lingering after a sleepover. It’s called “hit it and quit it” for a reason. Don’t even cuddle. In, out, done and done.
Those were more or less my rules. Detachment. But one day, I just felt like cooking him breakfast. And here we are, three months later, committed. Early on, I created this recipe, and since he raved about it, I thought I’d share:
Click below for the recipe…
Please Note: *It came out a little sloppy when I tried to remake it for the picture, but trust me, it’s good.*
6 large eggs
6 slices turkey bacon (or any type)
2 square ciabatta rolls sliced in half (again, any type is fine)
1 cup shredded cheddar/ monterey jack mix
1 roma tomato, sliced
1/4 cup white onion
1/2 cup pepper strips (the more colors, the better)
1/4 stick butter
1/4 cup of milk
2 tsp. salt, divided
4 tsp. pepper, divided
Sriracha sauce (optional)
1. Place the chopped onion and peppers on medium heat in a non-stick skillet.
2. In the meantime, wisk together eggs, 1 tsp. salt, 2 tsp. pepper, and milk in a bowl. Set aside.
3. In a separate non-stick skillet, place the bacon and cook on medium heat.
4. Add the tomatoes to the onion and peppers. Cook 1 minute, then add the egg mixture to that pan and turn down to low.
5. Coat ciabatta rolls on the outside with 1/8 stick butter each
6. Half-way through the eggs being done (roughly two minutes), remove the bacon. Set aside.
7. Place ciabatta rolls in bacon pan, keeping the heat off (to soak up remaining flavor).
8. When the eggs look mostly finished, divide amongst each roll, add bacon and cheese atop each, as well as the rest of the salt and pepper before replacing top buns. Turn on pan to low heat.
9. Use a spatula to pressure the melding together of everything, cooking for a minute or less. Serve immediately. And add the Sriracha to your sandwich if you’re a spicy gal like me.