Have you ever been on the train and felt eyes looking at you, but not want to look up? Or you try to sneak a peek and they’re still looking? Over the summer I found myself in this exact situation.
With the 1 hour I had from the time I woke up to the time our train left the station for Chicago, I:
- woke up
- got dressed
- did my hair
- cooked bacon on the countertop griddle
- cooked an onion omelet (see recipe below)
- took out the garbage
- checked my mail
- packed our breakfast omelet in a container and the bacon in a plastic bag
- put the dishes away in the dishwasher
- got our bikes out of the garage and ready to leave
- washed and bagged some fresh cherries
and then we left!
We arrived at the train station in our town as the train was pulling up, we hopped on, got our bikes situated, sat down and ate our breakfast. While we were eating, I swear the guy on the upper level above us was watching us, but I couldn’t quite tell (you see, I didn’t want to stare, especially if I was wrong). I was only distracted for a few minutes or so by the situation then chatted with Jeff about Joel and the Chicago Triathlon we were heading downtown to go see.
By the time we arrived at Ogilvie Transportation Center, unloaded our bikes from the train and made our way into the station a guy decided to hold the door for both of us. That was awesome, seeing as we had both of our bikes. As I was passing through he said thank you and I was a little caught off guard, since I also said thanks -for holding the door. He then continued and said, “You gave me a good idea. I never thought to pack my own breakfast. I’ll be making my own bacon and eggs for my train ride from now on!”
I thought that was pretty cool. So he was the one watching us from above, but he had a great reason to be. I’m sure the bacon aroma spread its way throughout the entire car we were in. :) I was happy to motivate someone to cook for themselves, rather than buy out or not eat breakfast at all.
So you never know, that person you feel who’s eyes are on you could be for a good reason.
- 1 tablespoon grassfed butter or coconut oil
- 2 cups onion, chopped
- 4 organic eggs
- sea salt and coarse ground black pepper, to taste
Directions Makes 1-2 servings
- Add choice of fat to a medium size skillet over medium heat.
- When butter is melted, add onion to the skillet.
- Saute onions until soft.
- While onions are cooking crack eggs into a small bowl and whisk.
- When onions are translucent and fragrant, add eggs to pan. Put a lid on and let it cook for 1-2 minutes.
- Check on omelet and flip one half over the other. Cover pan with the lid and cook until eggs are done. Be sure to stay close and keep an eye on it.
- Once eggs are solid, turn off heat and plate.
- Enjoy! :)
The omelet you see pictured above is not the omelet I made that day, since I didn’t have time to get a picture before we needed to head out. And if you can tell I added some shredded cheddar cheese to the top of this omelet after I flipped one half over the other. Also when we ate the omelet that morning, I cut this in half for us to share but it could serve as one hungry man’s breakfast (cough, cough Jeff), by restaurant serving standards. ;)