Today I thought I would start with a things that made me happy this week post.
1. My stats at work are all in the green (low) category. This is amazing because when I was in training my stats were in the (very high) red category. My stats were twice as high as the average trainee. So once again, I have come a long way in the last few months.
2. This weekend CAARE, a local bird rescue, had a potluck out in the park. I wasn’t able to take any of my flock but I got to meet some amazing birds and their equally amazing people.
African Grey
Goffin’s Cockatoo
Doule Yellow Headed Amazon
Female Eclectus
It is always nice to get together with other bird people and hear their stories, even when some of those stores are incredibly sad.
3. These are currently my absolute favorite thing to make for breakfast. Its quick and easy to throw together in the morning. It is infinitely variable in the kind of meat and cheese you have so its a great way to use up leftovers in the fridge. I use small Naan breads so I only use 1 egg. If you use regular size Naan use 2 eggs and double the meat and cheese.
Bacon and Egg Naan Pizza
From Betty Crocker’s Right Sized Bites Cookbook
1 TBS butter
1/8 tsp garlic powder
2 oval Tandoori flat bread (I use mini naan flat bread I buy at Aldi)
3/4 cup cheese
1/2 cup cooked, chopped bacon
4 eggs, (I use 1 egg on each mini naan)
1 tsp fresh chives, for garnish
Preheat the oven to 375 degrees. In a small bowl, combine butter and garlic powder. Place naan on a cookie sheet and brush with the butter mixture. Sprinkle 1/4 cup cheese and 2 tablespoons bacon around the outside edges of each Naan bread, leaving a bare spot in the middle.
Gently, break an egg into the bare spot on each naan. Bake, uncovered, for 15 minutes. Sprinkle the Naan with the remaining cheese. Bake 3 to 5 more minutes or until the yolks and whites are done how you like them.
A Cuppa And Conversation 