Cook Your Wife Breakfast
How to Cook A Great Breakfast for your Wife
Here is a Saturday breakfast for my wife and I. Bacon, Eggs and Hashbrowns.
Bacon and Eggs
For this Breakfast staple, I use my cast-iron skillet. This thing is bulletproof and great for cooking foods because it distributed heat evenly. It does take a while longer than other pans to heat up, but once it does, it retains and distributes heat for a long time.
I know a lot of people choose to stay away from cas-iron because it takes a bit more TLC. If you can get over that initial hump, you will fall in love with it. It is one of our most non-stick pans because I take a few extra minutes to clean and re-oil it after every use. Here is a good article on cast-iron.
Start with a clean, oiled cast iron skillet.
Place the skillet over medium-high heat with some olive oil and let it preheat for about 5 minutes. Like I said before, cast iron takes a while longer to heat up. You can gather your ingredients while you wait.
Get out your bacon and eggs. I like to cook these in the same pan because bacon fat is delicious and should never be wasted. And once your cast-iron skillet is ready to rock and roll, it is easy to keep cooking things in it because it retains heat so wekk
Bacon- I like thick cut bacon. One slice for my wife and two for me. You can get really fancy with specialty bacon but I have found the sweets spot for me is the $5 thick cut packs from the grocery store.
Eggs- Two large eggs for my wife and three for me. These are large grocery store eggs. I am looking forward to being in North Carolina where I can get fresh eggs from my dad. Farm fresh eggs make a world of difference and are worth the extra money in my opinion.
In goes the bacon. You should hear it sizzle when it hits the pan. If it does not sizzle immediately, you didn’t wait long enough for the pan to heat up. Slap yourself on the hand and wait longer next time.
The bacon beginning to cook. This is right before I flip it for the first time. You can see all the fat rendering and the meat is really shinny.
Post 1st flip. From here, I flip the bacon back and forth, rearranging it if my pan has a hot spot. All of the bacon fat has rendered and is dancing around in the pan. This makes a great environment for frying eggs which we will do next.
Bacon out of the pan and onto a paper towel to collect the excess fat.
Now for the eggs. I crack the eggs right into the pan and into the hot bacon grease. Be careful as the oil is hot and can splash about.
I like to overlap my eggs so that they fry into each other. I don’t really have a reason for this except that you can cook a lot more eggs in the pan at one time.
I learned the hard way not to flip eggs that are frying. Sometimes it can work out, but more often than not, the yoke will break. Take your time and be patient for the yoke to reach the consistency that you like. If the edges or the bottom of the eggs look like they are burning before the yoke is ready, you can turn down the heat and cover the pan. This will trap some heat and cook the yoke with steam from the pan.
Once they reach your desired level of doneness, out come the eggs.
Start with a non-stick skillet over medium-high heat with a tablespoon or two of olive oil. Let this pre-heat well because we need a high heat to get that crispyness that are a good hashbrown trademark.
While the pan is heating up, start with your choice of potato and your grater of choice. I chose two red potatoes because we had them left over from a pot roast recipe. I would not recommend them for hashbrowns. They turned out OK, but they had a high moisture content.
You can use any traditional potato or sweet potatoes. My wife and I usually go with sweet potatoes because they are healthier, and we think they taste better. They do make hashbrowns more complicated though because there consistency is a little less structured and they like to stick.
Also, use the largest grater that you have. The larger the slices of potato, the better they will cook and look at the end. You will see, mine looked like pancakes because the consistency was so fine. We also use the food processor with a mandolin or grating blade. It does work on a large batch of potatoes.
Here is what my potato pile looked like after grating. You can see the fine texture and lots of moisture.
Moisture is bad for achieving crispiness. They are mortal enemies. So we must get rid of all that water. I used a kitchen towel and lightly pressed the potatoes to squeeze out a lot of the water.
This is what yours should look like without the water. You want them to be clumpy and stick together.
In they go. Place the potatoes in the pan and shape them how you want. Then walk away for a few minutes. remember, leaving them alone will help them get crispy.
Flip the hashbrowns over after 3-5 minutes and you should have a golden brown surface on the top side now.
After another 5 minutes in the pan, they should be close to done. Before removing them from the pan, make sure that the potatoes inside have cooked though.
I hope that this inspires you to not just cook a breakfast for your wife, but to enjoy a breakfast with your wife and family. Some of my favorite moments have been over a meal. So roll up those sleeves and make a masculine breakfast for your wife.