Poached Eggs on English Muffin with Bacon and Veggie mix on the side.
This might be hard to reproduce. OK take half a pre-baked potato, a slice of pre-baked Butternut squash, place them in a cast Iron frying pan that has left over sauce from a curry dish sticking to the rim of the pan (preferably overnight). See what I mean, pretty tough to reproduce. Saute with a couple slices of uncured Bacon, rub the bacon in the heating leftover curry, that flavors or cures the bacon. Watch that you don’t burn your fingers like I did. Put a couple of English muffin slices in the toaster, heat up water for poached eggs. Add some sliced up roma tomato to your potato & squash. Chop up some yellow onion, throw that in, add some Cumin, Basil and Oregano to the veggie mix. Poach your eggs in the boiling water, heat some coffee or tea, butter your muffins, put the cooked bacon on the muffins, put the poached eggs on top of the bacon (I like them runny), and take your potato-tomato-squash-onion & spices mix and put that on the side, with a little fresh parsley, dab of ketchup or mayonnaise and you have an excellent dish.
The trick is in the left over curry. I make mine out of Lamb, Cloves, Coconut milk, Indian Curry mix, Lemon Grass, Oyster Sauce, Sweet Chili sauce, Plum Sauce, Thai Chili powder, Chicken broth, Red Wine, potato, clove of Garlic, Zucchini, Ginger, Jalapeno Pepper, Bell Pepper, Onion, and squeezed Lime slices that I throw in after squeezing over the dish. I might put some Soy Hamburger in it also. The left over sauce from this will cling to the sides of the pan, just leave it and use that for the breakfast the next day. I throw ingredients in as I feel the spirit move me, so how you make your curry is up to you. It should be moist, and thick but not so thick to be dry. I mix things in as they seem to be needed, going more by instinct than anything else. Good luck.