Do you enjoy meals that are comprised of oil, salt, and heart disease? I sure do!
Back in Idaho we grew/raised most of the ingredients needed for a vaguely omelette-shaped meal, dubbed the “Hobbit Breakfast” on account of its size. But when I moved to the east coast, I didn’t have the ingredients readily available anymore, so I stopped making it.
I thought I’d share how to make it, because the internet is full of quality recipes that are picture-perfect and healthy, but somewhat lacking in ugly creations that equal five McDonald’s meals in calories. Frankenstein food needs representation too.
Your ingredients are:
- Milk, I guess, if you aren’t lactose intolerant
- Some kind of seasoning. Italian, maybe
- Olive oil
- Grated cheese
- English muffins with butter, toasted
You’ll note that the amount of each ingredient is not listed. This is because it all varies depending on how much you can eat and it’s all very haphazard to begin with.
You start with start with two potatoes. It’s usually two. Sometimes in Idaho we’d pull a potato the size of a celebrity’s purse dog from the ground, and then I’d just use one. Sometimes I’d use five if they were the size of a chicken egg. It all depends on how much your body can handle; the goal is to stuff it so you don’t want to eat for another week.
These should be diced to about the size of your thumbnail, because they cook faster and brown more evenly if they’re smaller. Then- this is the key part, really- you pour a lot of olive oil over the top of them. This is no time for moderation. We’re not healthy here.
Finally, you throw a lot of seasoning over the top. The type of seasoning doesn’t really matter; I use “Mrs. Dash” when I have it, but anything vaguely garlicky will work. Add a little salt, set it over mid-low heat, and stir enough that it doesn’t stick to the pan too often.
While that’s cooking, I start with the omelette.
I recommend living in your rich employers’ house, so that you can use their Wisconsin 10 Year Aged Cheddar in your terrible breakfast food.
Now, you can put whatever you like in your omelette. Some people like onions, and those people are wrong. But it’s a free country, so while I can’t endorse putting in anything other than cheese, ham, and some of those diced potatoes, you can do whatever you feel is right.
Proportions here vary depending on the size of the individual. I’m a tiny person (much like a hobbit, you see?), so my egg mix is two eggs and a small splash of milk. I toss in some grated cheese to hold it together better. Salt and pepper to mask the fact that everything besides the cheese is poor quality, and maybe a little garlic or onion powder as well.
Then, when the potatoes are done frying, you put them aside on a plate for later, turn down the heat on the stove and pour the egg mix into the pan.
Yes, the pan that’s all dirty and greasy from the potatoes still. But yes, I also pour out excess oil beforehand. You want flavor, not a massage parlor in your mouth.
Back home our stove lacked finesse. There was high, medium, and low, and that was all we needed. Here, I tried putting my omelette on “low” and discovered that on a nice stove, “low” means “simmer your omelette mix for six hours.” Thus, this part took longer than I expected it to.
While the omelette was slowly doing nothing, I started heating the tea water (of course), pre-buttered some English Muffins, and threw them in the toaster.
The funny thing about Thomas English Muffins is that they are not even close to the best English Muffins I’ve ever had. They taste like I tried to make English Muffins but forgot to add something like salt or love. And yet, the east coast doesn’t seem to sell any other kind. In Idaho, you often had several options; here, the English Muffin section of the bread aisle is dominated by Thomas and their eighteen different types of bland.
Note: Do not butter your English Muffins ahead of time if you don’t have a toaster oven. I much prefer buttering beforehand so that it melts into the bread as it toasts, but I don’t feel that would work well when your muffins are toasted vertically.
When your omelette is on the verge of hardening up, drop your omelette contents onto one side so that they start to heat. Then, I recommend getting too impatient with the speed at which your employer’s stove is cooking, so try to flip it prematurely.
The good news is that this recipe is very forgiving, because the end result is supposed to look bad. Even when you flip one of these omelettes poorly, it’s still all right because I always divide the omelette down the middle, to make it easier to move around and share with others.
This could be the front cover of the next Martha Stewart book.
At this point, if you’ve timed it right (and I often haven’t), your tea should be done, your muffins should be toasted, and your potatoes are probably cold so heat those up in the microwave real quick. After that, all you have to do is throw everything together on a plate.
There you are, Hobbit Breakfast.
It may look terrible, but the high salt content makes it very addictive, and once you’ve convinced someone to try it they will never stop badgering you to make it again (hello, sister). Alternatively, you could have a McDonald’s breakfast and delay your impending heart attack by a few years.