Breakfast Salad

Yes, it's a breakfast salad. Now stay with me - I didn't say you have to eat it for breakfast. I'm sure a lovely, educated person such as you has heard of brinner? 

This lovely image is Romaine lettuce, grapes, bacon, buttered toast, and 2 panko-crusted fried hard boiled eggs. Now, the recipe, from Circle B Kitchen, is for soft-boiled eggs, but I don't like runny yolks. 

Tip: When you fry the eggs - put them in the oil with a spoon or something to turn them over. Otherwise, they will stick to the bottom. 

Even though these are fried, they aren't greasy, and they do taste amazing. 


Mmmmm.... breakfast salad. 

Last 'Nog of the Season French Toast

Eggnog French Toast. Who knew?

It's deliciously subtle and you don't need to worry about adding a lot of spices/seasoning/whatever to make it yummy.

What's that, you say? You don't have half a carton of eggnog in the back of your fridge? Hmm.. weird.

I enjoy mine extra crispy erring on the side of burnt up.

Breakfast Turnovers of Glory

This a.m. hubby woke up on the cranky side of the bed. So, to help him out (I’m so thoughtful) I made turnovers for breakfast. This was my own concoction - I happened to have the ingredients handy.

8oz of cream cheese (I didn’t have a full 8oz of cream cheese, so I used what I had - 5oz.)

Sugar

Puff Pastry, thawed

Mini choc chips (optional)

Heat oven to 350. Mix the cream cheese and sugar together. I used around 3 tablespoons, but I frequently don’t measure when I cook. Use more/less to suit your own taste. Cut the pastry into 4 squares. Divide the cream cheese mix evenly on half of each pastry.

If you want, add approx 1 tablespoon of mini choc chips into each portion. I made half choc, half plain. Fold dough over and press edges together.

Cook for 15-18 min.

LET COOL. The filling will burn your mouth to bits.

You will enjoy. These are probably one of the best things I’ve ever made.

Dutch Babies!

Being that it’s Saturday, I made brunch this am. I’ve wanted to try a Dutch Baby for a while, but I can’t seem to order it anytime we go out for breakfast. It’s just too…. intimidating. Luckily, I found a recipe that seemed perfect. It had the obligatory Dutch Baby, but added the magical ingredient of - bacon. *sigh* It can’t go wrong, right?

Of course, I said that.

The Dutch Babies were great. Wonderful, even. I modified the recipe and added 2 tbs of sugar and a good squirt of lemon juice. I cooked them in a large muffin pan for 10 min then added the bacon and eggs and cooked for an additional 10. Then 5 more. After that, I had to take them out because everything was cooked except for the bacon. Warm and raw. Hubs and I ate the babies and the eggs and left a big pile of bacon on both our plates. The sight of it pretty much broke my heart.

Oh, well. I’ve already got a plan for next time.

Here's the recipe I used from The Karmic Kitchen.