Is breakfast ready yet?

Someone in the background was clamoring for attention since we slept in! Daddy was put on duty at this point.
Breakfast today involved digging into the freezer and using up those nearly freezer-burnt Ore-Ida hash brown potatoes! I cooked per greasy package directions, using foil to cover the pan since we don't have a lid for it.
When I am not so lazy I do like using fresh potatoes. Someday a post about that.
After the potatoes were nearly done, I put a spat of butter in and softened 2 large rings of chopped onion. Once they were sufficiently cooked, the potatoes went back in and I seasoned with a drop (maybe 1/2 tsp) of dried thyme leaves (rubbed it between my hands to break it up) and a good dosing of Frank's Hot Sauce. I feel that hash brown potatoes should always be seasoned with a vinegary hot sauce. I usually do this while Alex is not looking.

These eggs are the best! They never fail for being fresh with deep colored yolks. I like that they're also local. Find them at Russo's. On a side note about eggs, I definitely have opinions. Unless I buy these, I just get store brand. For years be bought all organic and "omega-3" eggs.
Some of those eggs are often fishy-tasting/smelling, yuck, I like fish but not in my eggs.
Store brand is fine. And the eggs are often more fresh- and $2 less! The Chip-In eggs are $2.49, not too bad.

My fried egg cooking technique: crack them in once a spat per egg of butter (not too much, this is a nonstick skillet) sizzles and subsides. Season lightly with salt and more with pepper. Once they are all jiggly and happy (don't cook them on much more than medium heat), I flip them and basically count to ten, then they are ready. Today I let them go for more like twenty seconds. It's something you have to gauge based on your pan and how the eggs look.
Breakfast is never complete without some form of meat. In this case it was the highly fatty Hillshire Farms CheddarWurst sausage. 240 calories and 40% a daily "allowance" of saturated fat. A great way to start the day! Usually we split one (and Andrew gets some of my portion) but it's a weekend morning, after all.
We split a slice of buttered toast, cut in wedges. Always love the Arnold 12 grain.
We joke, certainly Andrew ate mostly forkfuls of ketchup (aka "chup") for breakfast, requesting more (even though there was still plenty) and becoming psychotic if he didn't immediately get some. Well, he'd already had a banana and rich chocolate milk (think melted ice cream).
The same went for lunch. Good thing we didn't buy him an entree. That damn chup is addictive!! If possible, I like to hide the bottle when we are out to eat.