Small skillet. Burner on mid-high range. A bit of butter for the grease and let the skillet warm up and get really really warm. Not smoking, but where the looks of it would sear your skin if you took a lazy finger across its surface. Then add a small handful of jalapeño peppers, out of your garden from last year, cold and canned. Sizzling sounds.
Chop about a fourth of an onion into little bites, and toss it in the skillet with the peppers. Cut four baby tomatoes in half and add to the mix. Still sizzling.
Pull out of your ice-box, three day leftover, cold brown beans, add a bite or three of smoked side pork that was cooked for six hours when the beans were fresh. About four tablespoons (get a full tablespoon of those cold fellers and repeat that process four times and stir them into the skillet and let them rest and attract the heat.). Let it all get rather warm about 9 minutes.
Shove the bean/pepper/onion/mater mix over to one side, cover them with a half handful of sharp cheddar cheese. Crack two of the freshest home grown eggs, so home grown that the yellows are orange, and they solidify about the time they hit the hot pan. Dose the eggs with some salt and pepper, let them cook about halfway done, turn the eggs over, let them cook a minute or two, then flip the cheese and peppered beans upside down just to distribute the heat, and slide the whole mess off into a plate, fill your coffee cup, and sit down to a homemade breakfast for one. Good eating.
Ralph Peck
Photo by Ralph Peck
Claremore, Oklahoma
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