Eggs, eggs, and more eggs

Today's menu for some reason would up consisting entirely of fried egg sandwiches. I think perhaps my mother is psychic, as this time she wasnt' even in the house when I made the bacon and egg sandwich that served as my breakfast.

She just came home with a bunch of fresh sausage patties, Canadian bacon, English muffins, and a whole block of some cheap store brand "sharp cheddar", and wanted me to make egg mcmuffins.

By and large the meal was pretty straight forward, brown the sausage, fry the bacon, fry the eggs, slap them between a split English muffin with some sliced cheese.

I did make brief use of a trick I learned for pizza making, one of my favorite pieces of culinary prestidigitation, on how to make cheap cheese taste vintage, since I only had a small amount of the vintage white left. The trick is to to top the cheap cheese with a little bit of the good stuff. The similarity in flavors makes the two cheeses blend well, so you get the richer flavor of the vintage white, while the milder young cheese will help cut that bite at the back of your throat from the sharpness of the older cheese, which makes it an especially great trick if you've got any diners who aren't so hot on sharper cheddars.