That pizza with an egg on top gave me quite a shock! Shaun, did you have the same thing again this morning? I had leftover cold spaghetti... I'd probably have enjoyed it more if I hadn't been eating it for the last four days. I should really learn to freeze things. It's just that the freezer is so complicated... I googled some directions... Look at all these steps: Put food to be frozen in a tupperware or plastic bag Open freezer door by grasping handle and pulling outward Place food to be frozen in freezer and wait 6 months to throw it away... OR you can throw it away when the plastic container you've placed it in has become brittle from freezing and falls to the tile floor (in a thunderous avalanche created by digging for one stray ice cube that got away) and shatters... whichever comes first (that's only happend twice btw). See all those steps? I could never figure it out!

Summer and Granlan invited Jammer and I over for brunch when we were in their neck of the woods. Summer had a table set for a king and queen!!! She made a breakfast casserole with eggs, hash browns, cheese and other good stuff, and boy, was it good.! She also made a French Toast Casserole which was fantastic!!! Maybe she will pop in and give you the recipes? Also, when Sandy and Dean had their first Iowa get-together she made a Breakfast Bake that was delicious. The recipe is here, Recipes.

Today, I essayed egg pizza. Previously, I've made huevos rancheros pizza with the eggs cooked just until set then added to the mostly cooked pizza with some salsa on top for the last minute. Yolks still nice and runny. And I've eaten the spinach salad pizza with sliced hard boiled egg where the egg was cold from the fridge going on and got pleasantly warm but not further cooked during the full time in the oven. Inspired by Lars (and an uninspiring fridge), I tried the raw egg thing. Made on a thin, oiled pizza pan. Personal sized whole wheat dough crust with a little extra rim--some of the white oozed off anyway, but remarkably, didn't make a mess and lifted right up with the pie. The same mild tomato sauce I usually use for pizza, spread a bit extra generously (not tomato-y enough to compete on flavor). Two eggs cracked into a ramekin then poured onto the pizza. Grated four cheese. Crushed red pepper, a bunch of dried herbs, and garlic pepper. I forgot it was raw eggs, and should have used the bottle that had salt. I should have seasoned more aggressively altogether since these eggs don't even have salty yolks. Even so, it tasted good. It was also a revelation. The sauce prevented the egg from soaking into the crust even though there were some fissures where the gluten had torn. The white was wonderfully fluffy. I finally realized that it was as if poached! But better. It looked more like sunny side up, with lovely, horizontal, white parts. I like the whites. Poached seem all about subsuming them to the great star yolks. The level of fluff, however, makes me think that the heat of the oven (475ð) made them rise a bit or something. One yolk was well done, but the other was at that magic golden place where it's solid but not quite cooked all the way through. I'd call it a success overall.

Chocolate chip pancakes, as invented by our Boy Scout Troop. In planning for a camp-out, they had forgotten to buy blue berries. The Scout cooking breakfast that morning grabbed a box of chocolate chips and dumped it into the batter. The taste was quite acceptable, but woe unto the dishwasher. The pancakes were cooked on a hot griddle over a campfire and wherever a chocolate chip touched the griddle, it left a black dot that refused to come off with normal amount of scrubbing. LOL.