The Basic Heart-Attack Breakfast

So let’s start with a basic breakfast. This is your basic heart attack breakfast: hash browns, eggs, and bacon combine for a breakfast that will not be healthy. All you need is a medium pan (the 9-inch will do), a potato peeler, a grater, a spatula, and a cutting board as far as utensils, and two strips of bacon, two eggs, and good-sized potato, as well as some butter, margarine or oil.

The Heart Attack Breakfast

Two strips of bacon

Two medium eggs

One potato

Turn the heat to medium (a “5” on the dial on most electric stoves). Put the pan on the front burner. Wait about a minute, for the pan to warm up, and then put the bacon strips in the pan. Leave them alone for a few minutes.

Peel the potato. If there are bad spots, use the top of the peeler to dig out the bad spots. Rinse the potato. Put the grater on the cutting board and grate the potato. Eventually you’ll get to a small part; either toss it or eat it, your choice.

Back to the bacon: Decide on how crunchy you want the bacon. If you want it chewy, flip it over as soon as you are done with the potato. If you want it crunchy, wait until you see it is a little darker (about ten minutes or so). I’d suggest taking the bacon out of the pan and onto a plate covered with a paper towel to absorb some of the grease before you eat it.

You can either pour off the bacon grease into a can or keep it in the pan. Put the potatoes in the pan and smooth them out with the spatula. You are waiting for the edges to turn a medium brown and the potatoes to change from their pale color to a light gray. Once that happens, work the spatula under the potatoes and flip the whole mess. Wait about three minutes and flip them onto a plate.

Take about a tablespoon of butter or margarine and melt it in the pan. The butter is optional if you are using a coated pan; however, not only will the egg taste better, but you will also notice a coloring difference; without butter the color will be solid rather mottled. Forget the butter once or twice and you will see the difference.

Rest an egg on your thumb, cradle the top in your middle and pointer fingers, and crack the middle against the pan sharply. You should be able to pull the top and bottom apart and pour the egg into the pan, repeat if needed. Repeat for the other egg.  With the spatula break the yolk.

Cook until the eggs are basically white with a little fluid on top, and then flip them quickly. After a minute or two the egg should be ready. Put the egg on the plate with the bacon and hash browns, and it’s ready to eat.

Keep in mind that you can use margarine or oil in place of the butter. Also, you can grate a little cheese and put it on the potatoes; once you flip them over, put the cheese on them and wait until it melts.

Enjoy!

Nutritional Information:

Serving Size (346 g) Servings Per Recipe 1
Amount Per Serving
Calories 336 Calories from Fat 261 (77%)
	% Daily Value *
Total Fat 29 g	45 %
Saturated Fat 9.5 g	48 %
Monounsaturated Fat 12.4 g
Polyunsaturated Fat 3.4 g
Trans Fat 0 g
Cholesterol 403 g	134 %
Sodium 500 mg	21 %
Potassium 212 mg	6 %
Total Carbohydrate 0 g	0 %
Dietary Fiber 0 g	0 %
Sugars g
Protein 16 g	32 %
Vitamin A	9 %
Vitamin C	0 %
Calcium	5 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.