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Cooking Breakfast on a Wood Heat Stove:
Herbed Eggs & Rice, Turkey Bacon, 
Toasted English Muffin, Salad


For basic cooking tips, see How to Cook on a Wood Heat Stove.


1.  Pre-heat skillet on the sweet (hottest) spot on top of the wood stove.  Using a lid will make it heat faster.


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2.  When skillet is hot, add turkey bacon, replace lid.  Leftover cooked rice is being warmed in skillet on the lower left edge- it won't get as hot because it is further away from the sweet spot. Two ice cubes full of chopped chives from our garden are also melting there.
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3.  When bacon is done, move it to the warming skillet and put rice on the sweet spot so that it can finish heating.  I added fresh chopped onions from our pantry and a couple sprigs of fresh chopped rosemary from our indoor potted plant. 
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4.  When rice is hot and onions are cooked, add two eggs, already beaten, and cook until desired consistency is reached.


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5.  Bread can be toasted by placing it directly on the sweet spot.
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6.  Finished bread was left on sweet spot until it is browned.
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7.  View of cooking from the front of the stove.  Since I am frying, I wanted a lot of hot flames in the fire box.
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8.  Finished breakfast.  It goes great with a small green salad tossed with a homemade Italian vineagrette.
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Continue to Cooking Sunchoke Soup on the Wood Stove or return to How to Cook on a Wood Heat Stove.
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Copyright 2020 by Theresa & Rob Berrie