yummy brunch

I usually don't enjoy breakfast; the thought of food early in the morning is sort of revolting to me. But when I sleep in until 11:45, I wake up ready for a meal that is the size of lunch, but the flavor of breakfast. Today I wanted home fries and eggs with interesting ingredients. It turned out to be an amazing brunch, and I look forward to making it again in the future.

ingredients
2 eggs (the picture shows 3, but that's too many)
smoked gouda cheese
crimini mushrooms
spinach
1 tbsp of butter
1 large red potato
1/4 white or yellow onion
2-3 tbsp of canola oil
salt
pepper
kiwi
breakfast juice (I went with R.W. Knudsen Simply Nutritious Morning Blend)

Start with the homefries first:
Put the canola oil in a castiron (or other kind of) skillet on high
Peel and slice the potato, slice the onion

Gently place the potato slices in the skillet, they should sizzle, then cover with the onions and sprinkle with salt and pepper. Cover with lid and lower heat to medium.
Let that cook for ten minutes, or until underside of potatoes is brown.



While that cooks, cut your mushrooms and gouda cheese into the amount you'd like in your egg mix. Then beat the eggs in a bowl with a little milk, like you would for scrambled eggs. Pour yourself a little juice while you wait on the potatoes.


Once the underside of the potatoes is brown, flip them gently. Cover again, and let cook for 10 minutes. While this cooks, put the mushrooms in a smaller skillet with the butter. Then add all of the spinach (a lot goes a short way). Add the eggs and cheese. Stir periodically like you would scrambled eggs.







Before the eggs are done, remove the potatoes from the skillet, place on an ovensafe plate with a paper towel and stick in a 250 degree oven. This will dry them out a bit, which is desirable.







When the eggs are done, scoop some onto your plate and load up with potatoes. Enjoy! I sure did.