Ingredients:

For one extra large breakfast with the possibility of leftovers, or two small…

2 eggs
2 strips of bacon
1 Yukon Gold potato
½ tomato, diced
½ avocado, sliced
½ tsp. chopped garlic
3 tbsp. diced green chiles
½ tsp. cumin
a handful of grated cheddar cheese
1 tortilla
butter or oil
salt and pepper

Guidelines:
Heat several tablespoons of butter or oil in a pan. Dice potato and fry in butter or oil until browned. Stir and salt to taste. Reduce heat and cook until tender but not mushy. Stir occasionally. About 15-20 minutes.

Fry two strips of bacon. Once cooled, crumble.

Scramble two eggs. Add salt and pepper to taste.

Once the potatoes are tender, and the eggs are done, add the eggs and crumbled bacon to the potatoes. Add the chopped garlic, diced green chiles, and cumin. Stir well and let heat through. Toss the grated cheddar cheese over the top and let sit until melted.

Brown the tortilla on a gas burner or in a pan.

To serve, top the egg and potato mixture with fresh, diced tomato and sliced avocado. Tear the tortilla into four pieces and use it to scoop the scramble from your plate to your mouth.

Ingredients:

2 large onions, thinly sliced
1 med. eggplant, sliced medium thick
1 red pepper, sliced
1 package Crimini or white mushrooms, or about 12 count; sliced
sharp white cheddar cheese
sourdough bread
olive oil
salt and pepper

Guidelines:

“Sweat” your eggplant. To “sweat” eggplant, slice into desired thickness, layer slices in a colander, salting each layer, and place a heavy bowl over the top. Let drain for about half an hour. Pat dry each slice as you place it in your roasting pan. This will help remove extra moisture and salt.

Heat your oven to 400 degrees. Place your eggplant slices in a single layer in a roasting pan or baking sheet. Drizzle with olive oil. Roast, turning every 10-15 minutes until soft. Depending on thickness, this takes about 40-50 minutes.

In the meantime, caramelize your onions. Thinly slice two large onions, and place them in a pan with a couple tablespoons of olive oil over medium heat. Cook until softened, reduce heat, and cook until they are deeply brown. This will take about 40-50 minutes as well.

About 10 minutes before your eggplant and onions are done, sauté the mushrooms and red pepper. Add salt and pepper to taste.

Slice the cheese, place on bread, and place in toaster oven or under a broiler until cheese is bubbly and bread is toasty brown.

Heap plenty of eggplant, onions, red pepper, and mushrooms onto a bread slice and top with another bread slice.

Chow down.