As we usually do on the weekend, we had a “real” breakfast on Saturday. Exciting, eh?
I got up bright and early trying to imagine how I was going to use leftover mashed potatoes for breakfast. Sounds simple enough unless you want a blog-worthy breakfast. That increases the challenge a bit.
Or so I thought. Look for many more mashed potato-y breakfast recipes in the near future as we seem to be on a mashed potato kick lately.
Saturday morning we did a test-pack for Africa to:
- Make sure that our gear actually fit into our bags.
- Check that our bags were not too heavy to check under Continental’s stingy 1 bag x 50 lb. weight limit even for international travel.
- Figure out what, if any, gear we were missing from our checklist.
Chris tried on his proposed safari getup. He figures that his “sun runner” hat, Omni-Shade shirt, and ie lavalava should make the perfect outfit. Maybe he’s on to something.
Notice our sweet 1970’s bathroom, complete with groady previous owner carpet. I bet we could have renovated our bathroom if we skipped out on this trip, but what fun would that be?
- Gear fit in bag test:
- No problem for Chris, his backpack is slightly bigger than mine.
- Somewhat problematic for me, I figured it out, but it could have been a stressful night before departure if I hadn’t completed this pre-pack exercise.
- Bag weight:
- My monster suitcase weighs 15 lbs. (No wonder I have so much trouble keeping it within the weight limit, right?)
- My gear in a duffel bag weighs 35 lbs. without toiletries or my case of Clif Bars packed*. (Anyone else see a baggage fee on the horizon?)
- We each needed (or wanted) a few new items:
- A “safari” dress for me. Just go with it. It will be phenomenally cool in the pictures.
- Down mittens for Chris. Ok, more practical than my “need”.
- A dry bag for our camera equipment. I think we should just use a few trash bags, I honestly trust them more.**
*Some of you will ask “Why on Earth are you bringing a case of Clif Bars with you to Africa? Don’t you want to experience the food?”
Yes, of course I want to experience the food, but I tend to be over the top adventurous in my experimentation with local cuisines. So much so that I have spent more than a few days on the bathroom floor of an “interesting” hotel room in a few remote locales fighting off impending death by dehydration and/or electrolyte imbalance.
At the conclusion of each of these experiences, I only wanted to eat something sweet, cake-like, and familiar. Thank you Clif Bar & Company. Your Clif and Luna Bars are very well responsible for my survival on more than one of these occasions.
**My last soaked camera experience was at Machu Picchu last year. Guess what. The camera was in a dry bag. Fail!
All in all, the packing test was a success!
Do these gaiters make me look like I have cankles?
Ok, on to breakfast.
From Country Egg, City Egg.
- 3 cups mashed potatoes, heated through
- 4 eggs
- Coarse salt and cracked black pepper
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme
- Pre-heat oven to 450 degrees F.
- Divide the mashed potatoes into four individual baking dishes.
- Make a deep well in the center of the mashed potatoes.
- Crack an egg directly into each well.
- Season with salt and pepper, to taste.
- Sprinkle 1/4 of the cheese over each egg.
- Bake for 12 to 15 minutes or until eggs are done to your likeness.
- Remove from oven, garnish with fresh herbs.
- Serve immediately.
Servings ~ 4
Calories (if your mashed potatoes are just that, mashed potatoes, no fancy stuff) ~ 165, Fat ~ 6 g, Carbohydrates ~ 16 g, Protein ~ 10 g