Good Morning Everyone.Welcome the month of October by eating Egg😊😊😊😊😊😊😊

I gave my homemade recipe to family, friends, and people that don't even like eggs. They all enjoyed it, so now I would like to share it with all of you.

I had a few bits in the fridge that needed using up so I came up with this for lunch.

It's nice to sleep in and make a big breakfast once in a while. This isn't the healthiest, but it can be tweaked in many ways, such as roasting the potatoes or boiling the eggs. You can use leftover potatoes or ham if you have it, substitute bacon or sausage for the ham, use any kind of cheese, or omit the meat altogether (just increase the butter/oil).

Yeah herbs de Provence in eggs

A chef taught me this recipe.Although it's nothing fancy, I was taught that the key to a professional flavor is to sauté the vegetables slowly and patiently.The egg just has to cook until soft-set, so put the container on the top rack of the oven at high heat. You can do this step in a toaster oven instead. For 4 to 6 servings. Recipe by Suko-pu

This is my youngest daughter's favorite to help make & eat!

I would like give credit to that not so famous cook who made some lovely snacks outside my college hostel premises.I was idle that evening and was having sips of tea when I saw this old man cooking and this one recipe stayed back in my subconscious mind.This is a quick snack for evening.Hope you guys will like it.

This is a fun way to serve fried eggs and toast. Kids LOVE it, especially when you get creative and use cookie cutters with shapes. With Halloween right around the corner, I've made mine for sharing today using my bat and ghost cookie cutters.This is one of those recipes that I don't include any specific quantities for the ingredients. You'll want to make 1-2 baskets per person, and just need one egg for every one piece of bread and enough butter for coating your pan before adding each new bread slice. It's best to cook these one at a time unless you have a very wide skillet or griddle, which I do not. Lol.The only thing you always have to be sure of is that your crusts stay intact. As long as you stay in the crusts you can cut any shape you want into your bread.