Breakfast Scramble
Using a quart ZipLock bag, break in two scrambled eggs, two strips of bacon, crumbled, a heaping tablespoon of green pepper, a heaping tablespoon of diced onion, salt and pepper to taste. Seal the bag without too much air. Place the bag in boiling water prepared ahead of time in a dutch oven. After a few minutes when the egg starts to cook, use tongs to lift the bag and mush the egg mixture around, then replace in water. When the egg is firm, you take it out and turn it onto buttered toast on your plate, or eat directly from the bag. Make sure you ask a blessing on the food so it will be in tolerance to your system.