Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

The truck stop in Tonopah keeps trying to steal this recipe from Roxie. Her breakfast is better than anything they currently serve. Except maybe the coffee–gotta admit, it’s pretty good coffee.

Breakfast can sometimes offer a challenge of not serving the “same ol’ eggs & bacon” every time. So this week I decided to prepare for my guests individual scrambled egg skillets, adding onion, spinach and cheese for a bit of variety.

  • 3 eggs, beaten
  • 2 oz onion, diced
  • 3 oz mixed cheddar cheese, grated
  • 4 strips of bacon, cooked & diced
  • 1 cup spinach, washed & drained
  • salt & pepper to taste
  • dash of Maggi seasoning
  1. Preheat your over to 350˚.
  2. I find it easier to dice my bacon before cooking – either that or you can cook it and then crumble it. Either way, cook, dice and set aside.
  3. Saute the onion until slightly browned. Toss your cooked bacon back in the skillet and then layer the spinach on top, cooking on medium heat until the spinach just starts to wilt.
  4. Now add your beaten eggs, salt & pepper, and Maggi seasoning. Cook until eggs are desired level of doneness. (Some prefer a hard scramble, some prefer soft – I go for a “middle” level).
  5. In a baking skillet or single-serve casserole dish, place a layer of grated cheese, then your cooked egg mixture, then more cheese. Bake until cheese is thoroughly melted – about 5-10 minutes. Serve immediately with toast and freshly-brewed coffee.

Now, Friday at 8pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it on Sunday at 9pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse to stream episodes 1 through 9.

Next week: Not your average ham sandwich