1. Breakfast Burritos

Ingredients:
2 rashers of bacon
1 small onion
1 jalapeño
1/2 bell pepper
2 eggs
a dash of salt
a little milk
1T chili powder
1/4C grated cheddar
2 10in burritos
salsa
sour cream or French Onion Dip

In a 10 inch sprayed skillet fry two rashers of bacon.
Remove bacon and sautee one small onion chopped, one jalapeño chopped and half a red, orange, yellow or green bell pepper chopped in the bacon fat.
Lower the heat setting.
In a bowl whip two eggs, add a dash of salt, a splash of milk and 1T chili powder and mix well.
Stir the veggies again, crumple the bacon over the mixture, add the egg mixture and 1/4C grated cheddar.
Stir, lay two 10 inch burritos over the skillet and lay the skillet's lid over the burritos.
After 5 minutes remove the lid, place the burritos on a plate, stir the concoction one last time and spoon half of it onto the center of a burrito. Add sour cream and / or salsa as desired. Roll the burrito up and repeat with the other burrito.

2. Fried Cauliflower

1 large head of Cauliflower
4-6 eggs scrambled add Salt and pepper to taste
Oil for frying Not too deep.

Method:
Separate cauliflower into pieces and steam till Al Dente ( not too cooked softly ). sprinkle with cold water so it stops the cooking process. Prepare your work area with the scrambled eggs, dish with paper towels, and bowl with steamed cauliflower. Heat oil till hot enough to fry. and then dip the individual pieces of cauliflower into the egg mixture then place each piece into the hot oil and fry till golden. When needed add more eggs to the bowl, Repeat process till all is done,. When all is done use either as a side dish or just .. ENJOY
This can be eaten hot or cold depending on your taste.

3. Angel Food Cake

Makes 1 (10-inch) tube cake up
Ingredients
1½ cups bleached cake flour (you must use cake flour for this recipe)
2 cups granulated sugar, divided
2 cups egg whites, room temperature (takes about 14 large eggs)
1 teaspoon cream of tartar
½ teaspoon extra fine kosher salt (if you don't have fine kosher salt, blend it up in a blender along with half the granulated sugar)
2 teaspoons vanilla extract

Preheat oven to 350°F.
In a medium bowl, sift together flour and 1 cup sugar. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Slowly add remaining 1 cup sugar. Increase mixer speed to high; immediately add cream of tartar and salt. Add vanilla, and beat until soft peaks form, about 2 minutes. Transfer egg white mixture to a large bowl. Using a large balloon whisk, fold in flour mixture in 4 additions just until combined. Gently spread batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through batter to remove any air pockets, and smooth top.
Bake until cake is firm to the touch and an instant-read thermometer inserted near center registers 205°F to 210°F, about 40 minutes. Immediately invert pan (onto a bottle if needed), and let cool completely. Using an offset spatula, loosen cake from sides and bottom of pan. Invert onto a cake plate. Sprinkle powdered sugar over the top and serve with whipping cream and fresh fruit. Blueberries are my favorite.

4. Luscious blackberry marbled cheese cake cheese squares

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the blackberry swirl:
1 cup blackberries
1/4 cup sugar
1 tbsp water
1 tsp cornstarch
Directions:
Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan.
In a blender, puree blackberries, sugar, water, and cornstarch until smooth. Strain to remove seeds, set aside.
Beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
Pour cream cheese mixture over crust. Dollop blackberry sauce on top and use a knife to create swirls.
Bake for 40-45 minutes, or until set but slightly wobbly in the center. Cool, then refrigerate for at least 3 hours.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 4 hours (including chilling) | Kcal: 320 kcal per serving | Servings: 16

5. _œufs bouillis_

Ingredients:
Eqqs (quantity is up to you)
Buttered toast, cut into 1" fingers (optional)

Method:
Take a pan sufficiently sized to take the number of eggs selected.
Half fill with water and put on the stove and bring to the boil.
Once boiling, using a spoon carefully lower the eggs into the water.
Cook the eggs on a running for between 3-10 mins, depending on preference.
Use the spoon again to remove the eggs from the pan and place in an eggcup.
Smash or cut the uppermost shell from the egg.
Dip the toast "soldiers" into the egg
Place dippy soldier in mouth and enjoy