BBQ for breakfast? . . . why not?

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Photo by Reuben Olivas/BBQ Guam
Photo by Reuben Olivas/BBQ Guam

BBQ for breakfast? . . . why not?

by: Reuben Olivas | .
BBQ Guam | .
published: October 14, 2015

When I BBQ and Grill, I always like to cook more than enough so that we will have a few meals worth of delicious BBQ. And one of my favorites for breakfast is leftover BBQ. Ahhh yes, the “Breakfast of Champions”. You all know how that is....right? Oh yeah!!!

This morning my wife Lupe and I got up at the crack of dawn, had our coffee and turned out to the yard. We have a small lot of about 1/2 acre but we have so many plants, flowers, ferns and orchids, that it keeps us two old folks busy enough.

Right around 10 o’clock things were starting to wind down and Lupe went inside to cook us some breakfast. I finished up what I had to and went inside to cool off. Lupe told me, “Breakfast in 5 minutes!”. That was music to my ears.

She brought my plate out and...whoa!!! What I saw was definitely a culinary treat. I had a feeling something was up when I smelled the aroma of coconut oil in the air.

Here’s what I was served by my wife Lupe....

What you see here are the leftover BBQ’d marinated pork spare ribs, with white rice and the sautéed eggplant/green onion/cream cheese omelet.

The unique treat that she served up on me was the way she made her egg omelet. Here is what she did...

First she diced up the Asian eggplants, about 1/2 inch by 1/4 inch thin cuts and also diced up the green onions. She sautéed these in 1 tablespoon of virgin coconut oil. That was the secret. If you have never tried cooking with coconut oil, you are in for one big treat. The flavor, the aroma, is something so unique, it just characterizes the tropical island flair.

While sautéing the veges for about two minutes, my wife seasoned with granulated onion and garlic powders as well as freshly ground black pepper. When finished, she sets this aside.

Next she prepares the egg omelet (6 eggs) using a little butter. After the first flip she “folds” in about 2 oz. of cream cheese then flips the omelet over in half.

She then layers the sautéed eggplant and green onions over the top of the omelet.

The final step is to slice up the omelet so that all the flavors blend into one another and serve.

I have got to say, this was the first time I have tried this dish and it was delicious. Of course I had to pour a little of my Salsa Ranchero over the ribs and a little taste on the omelet just for a kicker. You can imagine, right?

What did my wife, Lupe, have to say about her scrumptious breakfast....”Don’t Bother Me!!!!”.

This is the “Don’t Bother Me” look. Ever seen this look before?

Well, this powered me up for a few more hours out in the yard. It’s pure hell working for a slave driver. All you guys out there know what I’m talking about. HeHeHe!!

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