Most Delicious Breakfast Detours

Today, breakfast was served later than normal. I had been finishing a novel, something I hadn't done in years. Saturday's morning ritual would be delayed, somewhat. Newspaper or magazine articles had been my modest operandi of late, a way to learn and be entertained. My most cherished gift was a newspaper my dad brought in when I was hospitalized as a teen. Sometimes reading was far more important than eating.

My husband had left to mow the grass, that morning, a time when breakfast might have been served. It was the weekend. Schedules were relaxed. I waited for him to return but after an lengthy stay with his Mr. John Deere, I began to cook.

The bag of broccoli florets stared at me, as I retrieved the eggs from the fridge, that Saturday, giving me the idea to include these powerhouse gems in his morning meal. He did not need to know everything and he enjoyed vegetables, anyway. I began to lop off the tops of the broccoli then added them to the pan, slowly, as the oil slowly heated. A slight sauteing was all that was required. The eggs were added slowly and methodically agitated in the pan as they coagulated. A fashionable omelette was made. On other occasions, brussel sprouts have been an exciting addition, a side dish like no other. Cutting them in half helps the heat reach the center more quickly thus retaining the bright green coloured without overcooking.

Even cold pizza can be a new version of breakfast. Simply removing the top from a slice of the carb crusted base can be the beginnings of a new omelette with added veggies. Thinly sliced mushrooms, and mixed greens, perhaps, can add nutrient value before the day begins. Making waffles is an easy way to have a sandwich with cheese, veggies, leftover protein or seafood for that customized breakfast touch.

Making home fries for breakfast is an easy step made easier using the Phillips Air Fryer. Brushed on oil with added spice mix makes delicious happen quickly. Do more than needed and freeze the rest. Delicious, in mere minutes. I always use turmeric, the brain spice, in all my marinades and spice rubs, soups. Then there is ginger powder, paprika, garlic, salt and pepper, too, along with granulated onion.

Some foods and spices are simply irreplaceable. Should be a part of our medicinal 'cupboard' called the kitchen for every meal. Then we have cream of wheat, red river cereal and oatmeal, the cereals of my youth, and the heartiest detours of all.