Makes 2 servings.
Eggs - You'll need 4 to 6 depending on how hungry you are.
Salt pork - About two cubic inches worth should do the trick.
Mushrooms - Any type will do, but Shitake would be great.
Cheese - Any hard cheese will do, sharp cheddar is awesome. You'll need 2 to 3 ounces (1 ounce is roughly 1 cubic inch).
Bread - You'll need two thick slices of hearty bread.
Milk - About 1/4 cup.
Salt, pepper, paprika, etc - This should be done to taste. I usually use around a tablespoon of salt and also add paprika. You can also add turmeric, curry, chili powder, etc to give it a further kick. In the summer, I'll sometimes add freshly chopped basil, oregano, or even mint.
Crack the eggs into a bowl. Add the seasonings and whip everything together a bit with a fork. Pour in the milk and whip up a little more. Add the cheese.
Chop up the mushrooms, cheese, and salt pork. Cut the bread slices into little squares of about 2/3 of an inch.
Set a cast iron pan on low to medium heat and add the salt pork. Keep a lid on the pan and stir occassionally. Once the pork is nice and glassy, add the mushrooms and saute them until they are soft. You can now remove the lid and leave it off.
Add the cubed bread and stir occassionally. Once the bread is toasted, add the egg mixture and stir occassionally until the eggs are to your liking.
Serve the eggs hot. You can add a splash of hot sauce if you need a further kick.
© Pal Pocsi 2004