At a certain point in my early 20s, a period marked by dubious decisions, slippery judgments and a preoccupation with “adulting,” breakfast food became a very real source of consolation. Whether I was stressed, heartbroken, angry, worried or a hectic combination of all these, cheese toast or Spam blackened in a cast-iron skillet were always there for me. Sometimes waffles made a weekend cameo. Then there was a drawn-out stint of bacon, egg and cheese everything — a classic breakfast combo that will always feel like a warm hug to me.
But then there’s breakfast for supper that puts me in a happy place. What about you? Now that I’m a full-fledged senior citizen, there’s really nothing better than a stack of pancakes with a side of bacon, lots of butter and syrup, and a good movie to finish the day.
Recently, though, I went for a girls weekend, and each one of us was responsible for one dinner. I thought it would be fun to have breakfast for supper, so I told all the girls to get in their jammies and proceeded to make breakfast sandwiches along with a skilletful of hash browns. One of the best things about breakfast for supper? I opened a couple of bottles of wine, something one surely wouldn’t do for an early morning breakfast. Just saying.
These sandwiches are delicious when made and served right away, but you can wrap them and refrigerate them for a couple of days or stick them in the freezer for a few weeks and bring them out when needed.
(READ MORE: 5 ingredients make breakfast for supper 5 ways)