Lunch today was rushed. Hunger came upon me and hadn’t thought of anything to make or planned appropriately. So I went back to one of my favorite things and most time-trusted standbys – breakfast.
The ordinary part was the two pieces of French toast on plain old wheat bread. The extraordinary part was the eggs. I sautéed three cloves of garlic in olive oil, added some sliced mushrooms and green onions and cooked until they began to get soft. I added the eggs and let them begin to set before scrambling them a bit. Right before they were finished I added feta and Monterey jack cheeses and voila – delicious.
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