I made breakfast for supper tonight for me, and my son Eddie:
I took what I had left from my organic vegetable supply of russet potatos, carrots and one parsnip and a Walla Walla sweet onion and seared them in coconut oil until they were tender. Then I cracked four eggs into the skillet and waited for them to cook to a soft, easy-over, kind of style. Then I took some organic whole milk and flour and butter and made a gravy, seasoned with cracked pepper and salt; and then toasted several slices of bread, too.
It was delicious (my tummy feels better now)!
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