Cakes 'n Eggs

One ridiculously hot Sunday morning...I awoke with a grumbling stomach yearning for an all-around awesome breakfast! While my handsome husband, caught up on his zzzs, I started my into the kitchen.

After assessing my fridge and pantry I scrounged up: eggs, pancake batter (thanks to a friend's wedding favor), blueberries and veggies.

I decided to make fluffy scrambled eggs with a short stack of buttermilk-blueberry pancakes accompanied by Vermont Maple syrup.

For the eggs I started with chopping some onion and mushrooms, then I threw them in the saute pan with a touch of olive oil to get nice and golden. Next I beat up the eggs, added a touch of water and poured that into the saute pan, covering the veggies. I immediately added salt and pepper to the eggs, while stirring them often, to make sure they wouldn't stick to the pan. The heat should be on medium to make sure the eggs don't overcook.

Meanwhile, I was given pancake batter as a wedding favor gift, all I needed to add was water and an egg, once that was beaten up, I decided to add some blueberries. Then I made sure the skillet was hot, added olive oil and poured in the batter using a 1/3 measuring cup. Once the pancake bubbles on the side flip over for a few minutes.

Once the eggs are nice and fluffy, grate your favorite cheese on top, sprinkle with green onion and serve. Pile the stack of pancakes, drizzle with syrup. Ta da! Dive in to an all-around awesome breakfast for anyone!