Grandslam Breakfast!

I love, love, love breakfast food which means I loooove breakfast for dinner. This was a semi-clean out the fridge meal and it came out beautifully. I had half a red onion and a getting soft tomato that I was going to add to the scrambled eggs. When I did a little research I found that it was a popular Venezuelan breakfast dish called Perico! This sounds much more sophisticated and worldly than "Onion and Tomato Scramble!" It was a delicious change up from plain scrambled eggs.

The other leftover that made itself useful was the bacon and brown sugar seasoning from the Sweet & Spicy Jalapeno Poppers. Essentially I made my Brown Sugar Glazed Bacon with the spicy sugar-creole mixture (I had about 1/4 cup leftover from the popper recipe). Man oh man was that a hit. The bacon started off nice and sweet and then the spicy smokey flavor finished it off. 

To round out our breakfast for dinner we had some buttermilk waffles (from some fancy mix we were gifted) topped with my precious Vermont maple syrup. We topped the eggs off with some Cabot Cheddar so it was a very Vermont themed meal! 

Venezuelan Perico

(Scrambled Eggs with Onion and Tomatoes)

Ingredients:
1 medium onion, chopped fine
2 tablespoons butter
1 tablespoon vegetable oil
1 medium tomato, chopped fine
1 green pepper, chopped fine (optional)
4-6 eggs
3 tablespoons cream or milk

Shredded cheddar cheese for topping
Salt and pepper to taste
Directions:
1. Whisk eggs together with cream, salt and pepper. Set aside.
2. Melt butter with oil in a large nonstick skillet.
3. Sautéed chopped onions over medium heat until translucent.
4. Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
5. Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
6. Cook to desired doneness, serve and top with cheese.