Ingredients
1/2 lb bacon
3 potatoes, cubed
1 cup onion, chopped
2 tbsp fresh chives, chopped
6 eggs, beaten
1/4 tsp salt
1/2 tsp pepper
1/4 cup cheddar cheese, grated
Directions
1. Fry the bacon in a large frying pan, or microwave it on a microwave
bacon tray. Drain the grease.
2. Add the cubed potato, onion and chives to the pan with the bacon.
Cook the mixture on the stove for 5 minutes. Stir in the beaten
eggs, salt and pepper.
3. Sprinkle the grated cheese over the mixture. Cover the pan and
cook over medium heat for 5 more minutes, or until the eggs are set.
4. Remove the pan from the heat and cut the dish into wedges. Serve
hot.
Servings: 6 servings
Potato Farmer's Breakfast Recipe brought to you by Recipe Ideas
Categories: Breakfast; Vegetable
The History of Recipes
We can track the history of meal recipes way back into distant history, in fact as far into history as the early Egyptians, and possibly even further than that. In practice though, these, ancient cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few you will know such as basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as rosemary and coriander. The introduction of these new culinary ideas prompted a surge in publications on food, most of which still exist in academic collections. By the time we get to the 20th century, cookery publications were greatly in demand due to more people being able to read, people having more free time and a general increase in wealth. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potato Farmer's Breakfast recipe.
