Derek Johnson Muses

I have to make a confession: I love to eat eggs for lunch, often with bacon. Odd, probably, but when you can cook your own lunch at home most days, you develop certain tastes, and bacon and eggs cook really easy and give you great energy for the rest of the day. I also love to cook omelets, and recently, I decided that I would take use some odd leftovers to try something new.

The day before I had tried a new recipe for a pork sirloin roast in the crocke pot (apple cider vinegar and brown sugar base) and roasted potatoes in the oven using a combination of olive and Roast Rub spice from Holen One Farms. It was delicious, and I decided to use the leftovers for an omelet.

My ingredients: the pork loin, potatoes, and brown eggs (natural, of course.)

I just break the eggs, shred the pork, and dump it all together, mixing with a spatula. After a few minutes, I shovel out the results and break out the ketchup.

My omelet, with accompanying toast.

And that’s how I get through my day. (More Cooking Posts).