Do you love breakfast?

In honor of the writers' conference that I'll be attending this coming week, Bouchercon, I'd like to offer a free copy of The Long Quiche Goodbye to one of today's commenters. All you have to do is tell me what your favorite breakfast is and promise you'll tell one other person about the book.

And lest I forget...next week, we're having a fun Halloween-themed contest week. Yep, a week before so the fun little goodies we offer as daily prizes can get to winners before the end of the month. So tune in every day!

Ah, Breakfast!

I adore it. I can eat it in the morning, at lunch, and at dinner. We're not talking cereal. We're talking eggs. Scrambled, fried, omelets, frittatas. Add veggies and cheese and it's a well-balanced meal.

I will be traveling a lot in the next few weeks to a wedding, a conference, and a vacation (hear me jumping up and down with ecstasy over that one??), so breakfast is one of my staples. Easy to get on the road. Easy on the digestion. So tasty if you just add a little of this and a little of that.

Here's a quickie recipe that I'm squeezing in between flights.

Hope you enjoy.

Ingredients:

(serves one)

3 eggs

¼ cup sweet Vidalia onions, sliced thin

1 tablespoon butter

2 ounces Monterey Jack cheese, shredded

½ teaspoon each, salt and pepper

Directions:

Prepare: Whip the eggs in a mixing bowl.

Slice the onions.

Grate the cheese.

Heat butter in small 7-9 inch skillet. Saute onions on medium high for about 5 minutes, until tender. Turn up the heat. Pour the eggs onto the hot onions. Let sit for one minute, then start to stir with a spatula, scraping from the bottom and turning the eggs up and over the onions, so eggs and onions are incorproated. Sprinkle with seasonings. At the last, add the cheese and stir in without overcooking.

Serve piping hot.

By the way, in this picture there's a slice of corn bread. But this meal would also taste great with a cheddar cheese biscuit. Here's a link to another blog posted last year with that recipe.

BISCUITS.

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If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.