How Do You Like Your Eggs In The Morning?

...Unfertilized! (Hold for Laughter) Today's post is about Breakfast, which, according to Arrested Development, is the most important thing after family. Because simply put, everyone loves breakfast. I've never met a person who doesn't love breakfast, if only because they were probably killed by an angry mob of people who really, really, really like breakfast. It's just that good.

Frittatas

• 4 Eggs, lightly beaten with a table spoon of milk
• Half a chopped onion
• 1/4 cup of grated parmesan cheese
• Basil to taste
• Oil to grease a pan

I got this one from the guys over at Jack Manly, and I had to do it because, well, it looked amazing, and I'm a total sucker for onions. Love 'em. Anyway, start off by evenly coating a six inch frying pan and putting it on medium heat. Dice an onion and fry the onions until soft and warm, but not full-on caramelized.

Once that's done, take them off the pan, making sure to keep as much oil as you can on the pan. Pour half the egg mix into the pan, and once set, sprinkle half the cheese, onions and basil over the eggs. Top it all off by pouring the rest of the egg mix over it and sprinkle the remaining cheese, onion and basil over it.

Here's the fun part: in order to fully cook the frittata, you have to put a lid over the top of the pan. I'm not sure what the exact science is, but I'm assuming the steam cooks the top of the egg and the whole thing will rise like a souffle. Just keep peeking until the top looks solid and the frittata looks puffy. Once that's done, just slide it onto a plate. Don't worry if it deflates a bit, that's just what happens when you take it off the heat.

Personally, I loved it. I'm a big omelet person anyway, but I've never been able to flip one without completely tearing it to shit, so this kind of takes the possibility of totally fucking up out of the equation. The only thing I'd suggest is maybe doubling the amount of onions and cheese, since you can't really taste them that much in the eggs.

Brown Sugar Brie

• One wheel of brie cheese
• 1/4 cup of brown sugar
• 1/4 cup of chopped almonds
• 1 tablespoon of dijon mustard

This one I got from Mama Feist again, with whom I share a mutual love of all things cheese. Anyway, bit of a simple, albeit not all that accurate recipe. Start off by slicing the brie like you would a bagel. In a bowl, mix together the brown sugar, almonds and mustard into a sort of paste, then spread half of it on the inside of the brie, and the rest on top of the brie, so that it's layered brie-paste-brie-paste.

Place the brie in a ramekin or any other oven-safe bowl that can fit the brie. Bake it on whatever heat you want for however long you want until it's delicious and melty. Honestly, I never got an exact amount either way on this thing, so you're going to have to wing it. All I know is, when it melts, it's good. Serve it with some sliced up french bread.