Rye Toast and Eggs~Weekend Breakfast O Champions

As the weekend quickly approaches {Praise the Lord} I'm sharing our new fave weekend breakfast with you!  Yummy rye toast and eggs...two ways!  Let's stress the word weeeekend.  Between the little munchkins {Abbey and Sushi} running around like crazies and my desire to squeeze in every last minute of sleep possible, I never cook breakfast on the weekdays.  Granola bar and to-go coffee for me during the week. {sorry hubby!}

The weekends, however, let me sleep until about 9:00 a.m. and I'm happy as a clam to make breakfast.  Add some Paul Simon to the mix and things are really happenin in my kitchen Saturday morning!  With that, enter our new faves.  What you'll need: Rye bread fresh from the bakery {you can either slice yourself or get pre-sliced}, free-range large eggs, chives and cream cheese for the first way. Sausage, turkey bacon, fruit, grits...whatever you decide to serve along side. 

First Way: Rye toast with Scrambled Eggs, Cream Cheese, and Chives.

Scramble eggs {well we all know how this is done}.  Tip: I always cook eggs on medium heat. Especially when I am preparing other items as well and might step away from the skillet for a few moments.  Burnt eggs=Disgusting, horrific smell.  Ick.

Toast your rye bread in the oven or in your toaster if its big enough for the slices.  Then, for the easy breazy part, assembling your breakfast. Rye toast onto plate, cream cheese spread over toast, scrambled eggs on top, snip some fresh chives over top of eggs...I just snip them with scissors because its super easy that way.

Dylan loves sausage patties so last time we made it we went that route and also had some fresh peaches as a side.  Deeee-lish! This weekend we'll go for the less fatty turkey bacon...shhhh don't tell my husband.

 

Dylan's plate...I know what you're thinking but seriously the man doesn't gain weight!

Second Way: Rye Toast with Over Medium Egg

This is a quick quick version but just as yum.  Simply toast the rye bread and then crack one egg into skillet and fry until a little over medium {or whatever way you like your eggs}.  I like mine super runny so this is what I end up with.  For the second way, the same deal with the cream cheese.  Toast onto plate, spread cream cheese on toast, fried egg over toast and cream cheese.  I salt and pepper the egg as well.  Enjoy!

 

Side note: If you are having a brunch and inviting friends over and would like to serve a cocktail, then here's what I do for Bloody Mary's.  You can always do non-alcoholic Mary's if you desire. 

I do a semi-homemade recipe {thank you Sandra Lee} but feel free to squeeze your own tomato juice or buy canned tomato juice and add spices.  Okay, okay I know its lazy but I used the mix then added some personal touches. 

Chop two cloves of garlic {one if you don't really LOVE garlic like we do} in the food processor.  Add horseradish {I add two teaspoons for a half pitcher but feel free to add more}.  Pulse horseradish with the garlic then squeeze lime juice from two limes in and pulse again.  Take half of the bottle of Bottle of Bloody Mary mix {we like it spicy}and pour into pitcher.  Add the mixture from the food processor and stir stir stir!  Optional:  Add vodka.  Amount TBD by you.

And finito!

I garnish with banana pepper from the jar {they add a little tang} and green olives for me, celery for Dylan.  Sip slow even on weekends : )  Bon Appetit!