Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

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Breakfast of Champions: “Squashbrowns”, Eggs and Ham

What type of breakfast eater are you? Do you run out of your house with a yogurt or banana to-go and call it a day? Or do you need to sit down and take your time to enjoy a slow start to your morning?