Love Potion Breakfast

Alright girls, are y'all ready for that love potion breakfast recipe

We're going to start by using fresh oysters. Now you can buy these at the grocery store, already shucked and in the oyster liquor

Now I'm going to drain these because they'll make our dish too soft if we don't

And I'm going to pat them dry with a paper towel. Oh, they smell so good

All right, let's see. Now I got that liquor off. Now if I wanted to, I could actually save

this liquor and make a pot of oyster stew for supper, but I think I'm going to be through

with the oysters today. So we're just going to let those drain. Now I'm going to take

eight eggs and we're going to whip these up. And you'll want to make sure that your eggs

are at room temperature. They make a real nice scrambled egg if they're not real, real

and I've got these at room temperature. All right, I'm gonna spray our skillet

and I'm gonna melt a half a stick of butter, and this little stove does the job

And I'm gonna beat up our eight eggs, and I gonna use a whisk on them so they can get nice and frothy and I gonna add about a fourth of a cup of beer Now you know a man can resist oysters or beer

And you put the two together and you know you've got a winner. And I'm going to add about a tablespoon of Texas peat

Now, you can add more if you like. And I'm going to add two teaspoons of garlic powder

All right, we're going to throw our onions in our butter. And I'm just going to cook them until they're kind of translucent or soft

But it won't take long because our skillet is really nice and hot

All right, now I'm going to drop our oysters in, and I'm literally going to let them cook for about 30 seconds

Oysters cook very, very quickly. Don't those look delicious down in that butter and onions

and you can see how the liquor from those oysters are cooking out

Okay, now I'm going to take our eggs and I'm going to just pour these over our oysters

And you notice that I've opted not to put any salt in this recipe

and that's because the oyster liquor is already really salty because of the seawater so you can always add some to it but I prefer right this minute not to salt it All right to finish this up I going to put about a cup of shredded cheese

And that's a Swiss cheese now that I've grated up. The Swiss cheese and the beer goes very, very well together

All right, now to finish this, I'm just going to cover it and put my temperature as low as it will go

And I'm going to let it continue cooking for about 15 minutes, maybe 20

All right, while it's cooking, I'm going to just chop us a little parsley, just strictly for color

And I think I will add some diced tomatoes on it because down south, we love a good ripe sliced tomato

All right, so I'm just going to dice up some tomato. and I'll just put it on top of our oyster skillet

And y'all can hear the racket that I'm making. I don't know if y'all noticed, but I'm on a makeshift table

The last time Aunt Peggy was over, she and Michael and I was sitting out and she said

is that a water trough for like big animals? And Michael said, yes, ma'am, I got to get rid of it

And when he said that, Peggy and I both sucked in our breath and said

no you can get rid of that Michael Don let anybody take that off And you can see that it serving as my table today All right So I got our tomatoes our parsley and I think on top of that I crumble

up some bacon. And I'm just going to chop this bacon, and I'll put this on top of the tomatoes

and the parsley. And I'm going to leave it kind of chunky, just like that. All right, let's come

over here and check and see how our skillet oysters is doing. All right, I think that's got it. Now I

want to show you how you can serve this oyster skillet. You can take this skillet straight to

the table and spoon it out or you can flip it over and I really prefer to flip it over

So let's go ahead and do that and see what we've got. Oh, look how pretty that looks

Looks just delicious, doesn't it? Mmm. Now, I think I'm just gonna toss it with the tomatoes and the parsley

Looks too delicious. And now I think I'm just gonna top it with some bacon for garnish

Okay, this dish looks perfectly wonderful