I’m not going to lie. I’ve been thinking about this exact breakfast since, like, Tuesday or whenever it was that I roasted those vegetables.
I saved the roasted potato and garlic part for this morning, give them a quick, hot fry to warm and crisp and threw in the ends of the squash and zucchini (which is a funny word, if you take a minute to think about it).
Then I made eggs. If there’s one thing my Dad knows how to cook it’s eggs, and growing up I was a quick study. My favorite way to make eggs (although I love most, if not all, variations indiscriminately) goes like this:
Butter into pan. Crack eggs into hot pan; cook until the white is really starting to shape up. Salt and pepper. Throw some water into the pan, a small sprinkling handful, cover and let cook up until the yolk is completely covered over.
At that point it’s a matter of taste. Like ’em over easy? Eat now. Like ’em over medium, which is my favorite and the most nuanced state of egg to achieve, let the eggs cook another minute or so, but not too long as they quickly turn hard. And who likes hard eggs?
PREP TIME: 12 minutes