What’s brinner you ask? Well…it’s breakfast for dinner! And no, I’m not talking about cereal. (Although, if it were up to me, I’d eat Cinnamon Toast Crunch every night for dinner).
I have fond memories of brinner from my childhood, although we didn’t call it that at the time. Brinner was the one meal my dad would help prepare. He scrambled the eggs, while my mom made bacon and pancakes. I would stand in the kitchen and watch in anticipation; my mouth watering the entire time. There’s something about taking food out of context that makes it extra exciting.
So, here’s my take on brinner.
- Crack eggs into a bowl (I usually do 2 per person) and add a splash of milk. Beat eggs well.
- Add some diced ham to the egg mixture (or bacon or whatever else floats your boat). Side note: I realize my fingers are wrinkled. Not sure why, but that’s the first thing I noticed in this photo.
- Feed Misfit Kitty a piece of ham or two.
- Add some pepper or paprika. I’ve found I don’t need to add salt, because the ham is already full of it.
- Heat up a non-stick skillet over medium to medium-high heat. You’ll know it’s ready when you splash some water into the pan and it starts to sizzle into droplets. Like so.
- Pour egg mixture into the skillet.
- Stir egg mixture as it cooks to ensure it doesn’t brown on one side.
- Once the eggs are no longer runny, reduce the heat to medium-low and add some cheese on top. I like sharp cheddar myself.
- Heat until the cheese is nice and melted. If you’re having problems getting the cheese to melt, cover the skillet with a lid for a few minutes and that should do the trick.
- Serve the eggs, ham and cheese on a buttered bagel or whole wheat toast. Add a little kick with some Tabasco. I dare you.