Bacon in Eggs

This is more of a tip than a recipe since I’m not much of a cook, but I do like eggs and I’ve recently rediscovered how much I like bacon. For at least ten years I was convinced I hated it and now I eat it several times a week. Eggs are a part of my breakfast at least four days out of a week, and I’ve gotten pretty good at fixing them.

One easy way is to put bacon into my eggs. It’s nice when I want something hot but don’t want to mess with a lot of ingredients, and it could also be useful for people who don’t have a lot of things on hand or don’t have much space in their kitchen.

This is three strips of bacon, but you can (of course) use more or less to your taste.

This is three strips of bacon, but you can (of course) use more or less to your taste.

First, cut up your bacon. You can cut it however you want, but I’ve found it’s a lot easier to separate it before you put it into a pan. If it’s all stuck together going in, it’ll be a mess coming out.

A good way to start

A good way to start

Next, get your eggs. I use three strips of bacon and two eggs for this, but depending on how many people you’re feeding and how hungry they are that can easily be adjusted.

My favorite way to scramble eggs is with a fork

My favorite way to scramble eggs is with a fork

Scramble them…

Thoroughly scrambled

Thoroughly scrambled

When you’re done scrambling your eggs, put them off to the side and cook your bacon. Because the pieces are small it’s easy to burn it this way, so keep an eye on it. When it’s ready, put your eggs in.

This is just about perfect

This is just about perfect

It’ll bubble up because of the bacon fat, and you might want to push it around with a spatula or even flip part or all of it over so it cooks all the way through and so the bacon distributes more evenly.

Looks sort of weird when you put it in at first, doesn't it?

Looks sort of weird when you put it in at first, doesn’t it?

That's a little better

That’s a little better

When you’re done, you will have cooked bacon and eggs in one pan faster than you could have separately, without any extra ingredients. Enjoy!

Mm, breakfast!

Mm, breakfast!

Just Organic Tea Review and Kickstarter

A little while back, Just Organic Tea offered to send out samples in exchange for reviews.  I took them up on it because I was curious, and now I want to write up my feelings in a post because I think they’re doing a good job and deserve some love.

These are the teas I sampled:

Pumpkin Spice Chai: This is a good spice tea. Straight it was zingy and more savory than most spice teas, but with milk and sugar added it was like drinking pumpkin pie. This was my favorite blend. 90/100

Oothu Black: A citrusy and sweet tea. It reminded me of a Ceylon but mellower and rounder. A very drinkable cup. 88/100

Peach Apricot: Too astringent for me, but the fruit taste was juicy and complimented the base well. The lemon myrtle made the whole thing more interesting. 80/100

Earl Grey: A basic EG. It was middle-of-the-road in both the base (slightly bitter and moderately astringent) and the bergamot (moderate). A solid option. 75/100

Orange Spice: The most disappointing offering for me. The spice wasn’t strong enough to balance out the citrus, even after adding sugar. Would probably appeal more to fans of the citrus-spice combo. 65/100

I also received a sample of their sugar.  I don’t use a lot of sugar in my tea, but I did use theirs to sweeten the Pumpkin Spice Chai and the Orange Spice. It dissolved well and didn’t change the flavor of the tea.

While I did not get to try their Masala Chai, Assam, or Darjeeling, all the teas I did try are a solid start. I like the base they use for their blends, and I would go out of my way to get my hands on the Pumpkin Spice Chai again.

Their Kickstarter is here: https://www.kickstarter.com/projects/justorganictea/just-organic-tea-the-very-best-tea-delivered

Banana Pancakes

I’ve seen the banana-and-egg pancakes around the web a few places and decided to try it out this morning. After all, they’re gluten-free with very little effort on my part. If you look up “banana pancakes” you’ll find all kinds of recipes, but the version I was using was one banana, two eggs, and a little oil in the pan.

Starting out: use one banana and two eggs.

Starting out: use one banana and two eggs.

First: get your ingredients. I used a room-temperature banana and eggs right out of the fridge. I’m not sure if the egg temperature made a difference, but my result was okay so it probably wouldn’t change things too much.

I probably should have chosen a different mashing tool!

I probably should have chosen a different mashing tool!

I decided to mash a banana with a plain table fork. This was a bad idea. Something sharper or larger would be preferred unless you have a lot of arm strength.

That's a little better.

That’s a little better.

Note that this is still pretty lumpy. If you don’t want banana lumps in your pancakes, the blender might be a good idea.

After adding the eggs

After adding the eggs

I recommend cooking these on low heat and keeping an eye on them. When the edges are starting to solidify and there are bubbles forming about halfway in toward the center they’re ready to be flipped. They’re more like eggs than pancakes, but be aware that they get dark fast on higher heat.

Cooking!

Cooking!

Some thoughts about cooking these:

I cooked them on medium heat, and yet to look at them you’d think they were burned through and completely inedible. These get dark fast and low heat would probably be best. The dark patches aren’t all that different in flavor, though, so if presentation isn’t a problem for you a higher temperature won’t hurt them.

For those wondering about the taste/texture: a little banana-y (because of my own error, I’m pretty sure), a little eggy, but mostly light and spongy, like a sweet omelet. It’s not bad at all and it’s satisfying as a fake pancake. In my opinion it’s also much easier to deal with than most mixes.

There are large lumps of banana in my batch. While those are not much of a problem for me, if you actually intend to disguise bananas this way you might want to mash the banana much more thoroughly than I did or put it in a blender. (I understand–I don’t actually like bananas all that much either.)

The final product

The final product

Not bad!

Not bad!

Final thoughts: I’d probably make this again. My mom always has bananas around and there are always eggs in the fridge, and if I want something different in the mornings this is a ten or fifteen minute effort. The taste was also better than I expected. I put honey on them but I think they could also stand up to regular syrup for a more authentic pancake experience.