The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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Sunday, January 15, 2017
Meal No. 1728: Souped-Up Eggs and Bacon
With last weekend's snow event, and four of us taking shelter at the Roediger House, I figured we'd best have some breakfast grub once everybody got up and had a first cup of coffee. I went with souped-up scrambled eggs and some crispy bacon, which was washed down well with cold orange juice and coffee.
Eggs based in part on "Slow Cooker Make-Ahead Scrambled Eggs," from Pillsbury Classic Cookbooks, April 2001, No. 242, p. 18-19.
Labels:
breakfast,
get recipe,
meals,
pork
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