It’s not very often that you see eggplant on your breakfast plate but the other day that is exactly what happened. I had some eggplant and potatoes left over from the night before. I cooked up some bacon, wiped the grease and heated the left over eggplant and potatoes in the same pan. Next, I fried up a couple of eggs and ending up making a hearty and delicious breakfast as seen above.
Using leftovers is a fun thing to throw in your breakfast recipe mix. In the past I have warmed up Chinese food from the night before and scrambled a couple of eggs into it. Another cool thing is scramble up some eggs and throw them on top of slices of warmed up pizza from the night before.
Eggs have been in the diets of humans for many centuries. Records from India show that by 3200 BC wild birds were captured and kept for their egg production. Roman soldiers would eat deviled eggs for snacks and a popular dessert was fried eggs with honey in Rome. Ancient Egyptians ate ostrich eggs.
Interestingly, Sigmund Freud’s nephew, Edward Bernays, is credited with the introduction of bacon and eggs into the American breakfast diet after consulting doctors and confirming that eating a big breakfast is better for people.
Lastly, I grew up with chickens in the yard so we always had fresh eggs with dark orange yolks for breakfast. My mom would fry an egg and put it on toast like the photo below from Charlotte’s Lively Kitchen.
Make sure you eat a decent breakfast. It doesn’t need to be extravagant, expensive or full of sugar. Chickens provide eggsactly what we need.
Bon Appetit, the Dude of Food
