Out of Pod Experience

Also:
About a half dozen different flavors of hot sauce - Tobasco brands, mostly, but others as well.

Let the cracked eggs come up to room temperature in a bowl, add a dash or milk, cream (or water, if you've got issues with dairy), a small pinch of salt, and some cayenne pepper. Whisk until frothy. Pour into a hot non-stick or lighly oiled pan (I use cast iron - properly seasoned, it's seriously non-stick)

Toss in diced onions, mushrooms, bell peppers, and maybe some sharp cheese. When the edges are papery and bubbles have formed in the middle, slip a thin spatula under the edge and loosen the edges all the way around, then fold the eggs in half. Cook to the desired level of 'done' and slip onto a plate, then top with salsa - I prefer medium-heat peach or mango salsa, but whatever floats your boat.


That's my standard. Variations are endless.


Yup.
Diced pepperoni or salami; ham; steak or leftover hamburger; fajita filling; black beans; you name it - the list is endless. I always keep a couple pints worth of diced onions and bell peppers in the freezer, 'cause I add those to everything. I also try to have fresh cilantro and jalepenos on-hand, though I'm the only one in the house that really likes those.

Also:
About a half dozen different flavors of hot sauce - Tobasco brands, mostly, but others as well.

I had... Paperwork....