Today Mickey Mouse turns 93 – at least on film. Happy Birthday my old friend. As a child, I belonged to the Mickey Mouse Club – had an official jacket and everything. What about you?
It’s also National Princess Day, National Rural Health Day (3rd Thursday in November) and The Great American Smokeout (Thursday before Thanksgiving). All great reasons to celebrate the day. I love the idea of the Great American Smokeout Day. Some people need that group commonality, and that’s fine. As an ex-smoker, I believe that when you are ready, that’s it. No one can shame you into quitting. You need to be ready. And if quitting with others helps you to be ready, awesome!
On the Foodie Front, today is National Apple Cider Day and National Vichyssoise Day. Two years ago, we celebrated Vichyssoise Day with a lovely Pumpkin Chili Vichyssoise, perfect for the season and in anticipation of Thanksgiving. Last year, we went with Apple Cider, but not in a typical way. Instead we used Apple Cider to prepare a beautiful Cinnamon-Pear Galette.
This year we aren’t doing any of that. Why? Just because. Actually, I’m in the mood for breakfast. It’s the most important meal of the day, or so we’ve been told. It’s also my favorite. I could eat breakfast all day long. Growing up with farm fresh eggs might have something to do with my love of morning foods. What a difference eggs make when you get them fresh from the chicken coop. Yum!
Tater Tot Waffles and Fried Eggs
Per Serving
Cooking Spray
18 Tater Tots (approximately)
Salt to taste
Pepper to taste
Vegetable Oil as needed
2 Eggs
Set waffle iron to the highest cook setting possible. Spray top and bottom grid with cooking spray. Close lid, let heat for about 5 minutes.
Fill wells of waffle iron with tater tots. (Mine took 3 rows of 3 per waffle)
Close lid, let cook for about 5 or six minutes. Tater tots will thaw. Press down for waffle iron to create “waffle” indentations. Continue to cook another 10 minutes or until cooked through, golden on the outside, soft on the inside.
Season tatter waffles with salt and pepper to taste.
While the tots cook, heat oil in a skillet to a depth of about 1/8-inch thick, just enough to coat bottom of the pan. Heat over medium-low heat.
Crack eggs, one at a time, into a small bowl and empty in the skillet with heated oil. Baste eggs with oil until whites are set while the yolks are still runny.
Plate waffles. top with eggs. Season with salt and pepper, serve and enjoy. Perfect with warm buttery toast and sweet jam.
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