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Looking for a brunch to serve – easy and tasty?  How about polenta rounds topped with eggs and parmesan sauce, candied bacon and Bismarks?  What’s a bismark you ask?  It’s a beverage created by the Baron von Bismark – Beer and Champagne!  So here’s how you make a brunch for four!

The Brunch Bacon –

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Using a pan with a rack, lay the bacon in a single layer on the rack.

Put the sugar and cayenne in a mini food processor and run until well mixed.  (If you don’t have a mini processor or old coffee grinder, you can do it by hand with the back of a spoon – the idea is to get the cayenne to stick to the sugar crystals).

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Sprinkle the sugar and cayenne evenly over the top of the bacon.

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Bake at 350 degrees until the bacon is brown and crispy, about 25-35 minutes.

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Spicy Candied Bacon

Spicy, Sweet and savory side for any perfect brunch.

Course: Breakfast, brunch

Cuisine: American

Keyword: bacon, candied, cayenne, spicy, sugar

Servings: 4 servings

Author: HelenFern

Ingredients

• 12 slices thick sliced bacon
• 1 teaspoon turbinado sugar (raw sugar)
• 1/2 teaspoon cayenne pepper

Instructions

1. Using a pan with a rack, lay the bacon in a single layer on the rack.

2. Put the sugar and cayenne in a mini food processor and run until well mixed.  (If you don’t have a mini processor or old coffee grinder, you can do it by hand with the back of a spoon – the idea is to get the cayenne to stick to the sugar crystals). ^[6]

3. Sprinkle the sugar and cayenne evenly over the top of the bacon.

4. Bake at 350 degrees until the bacon is brown and crispy, about 25-35 minutes.

Recipe Notes

 

Copyright 2015 The Lazy Gastronome

The Bismark – the drink

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Making the drink – 

Pour the beer into a 12 oz glass.  Slowly top off with the champagne –

That’s it!  Easy! (And delicious!)

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Bismark

This delicious brunch drink was created by the Baron von Bismark - hence the name!

Servings: 4 servings

Author: HelenFern

Ingredients

• 24 oz Stout Beer
• 24 oz champagne or prosecco

Instructions

1. Using 12 oz glasses, pour 6 oz of beer into each.

2. Top each glass off with 6 oz. of champagne, pouring slowly so it doesn't foam.

Poached Eggs on Polenta Rounds with Parmesan Cream sauce – 

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Making the Eggs and polenta – 

To make the Polenta rounds, follow the directions for four servings on the box, adding the sea salt, garlic powder and rosemary to the water.

When the polenta is thick, remove the rosemary and put the polenta in rounds onto a greased baking sheet.  Bake at 350 degrees for about 10 minutes, flip and cook another five to ten minutes, until very lightly browned.

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In the meantime, prepare the sauce.

Combine the cream and paprika, and heat on low until hot.  Add the parmesan and continue to heat, stirring, until the cheese is melted and the sauce begins to thicken.  Stir in the salt and remove from the heat.

Poach or fry the eggs until the white is firm, but the yolk is still soft.

To assemble, place the polenta round on the plate.  Top with one egg and ¼ of the sauce.

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Serve hot with three slices of candied bacon and a bismark!

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Polenta Rounds with Poached eggs and Paremsan cream sauce

Course: Breakfast, brunch

Cuisine: American

Keyword: cream, eggs, parmesan, polenta

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 small box Instant polenta
• 1/8 teaspoon sea salt
• 1/8 teaspoon garlic powder
• 1 sprig fresh rosemary
• 4 large eggs

Sauce

• 1 cup heavy cream
• 1/2 cup fresh grated parmesan
• 1/4 teaspoon smoked paprika
• pinch koker salt

Instructions

1. To make the Polenta rounds, follow the directions on the box for four servings, adding the sea salt, garlic powder and rosemary to the water. ^[14]

2. When the polenta is thick, remove the rosemary and put the polenta in rounds onto a greased baking sheet. 

3. Bake at 350 degrees for about 10 minutes, flip and cook another five to ten minutes, until very lightly browned.

4. In the meantime, prepare the sauce. 

5. Combine the cream and paprika, and heat on low until hot. 

6. Add the parmesan and continue to heat, stirring, until the cheese is melted and the sauce begins to thicken. 

7. Stir in the salt and remove from the heat.

8. Poach or fry the eggs until the white is firm, but the yolk is still soft.

9. To assemble, place the polenta round on the plate.  Top with one egg and ¼ of the sauce.  

10. Serve hot with three slices of candied bacon and a bismark! 

Recipe Notes

 

Copyright 2015 The Lazy Gastronome

Leave me a comment – I love to hear your thoughts!

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A quick and easy breakfast sandwich that’s portable – A veggie scramble with bacon!! A perfect weekday breakfast.

Sandwich Ingredients – 

• 6 slices of bacon
• 2 teaspoon of olive oil
• 3/4 cup green onion bottoms
• 3/4 cup green onion tops
• 3/4 cup chopped tomatoes
• 6 eggs, beaten with 1 teaspoon cold water
• 1 cup pepper jack cheese, grated
• 2 pita pockets, cut in half

 Making the Scramble – 

Turn the oven on to 200 degrees.  Place pita pockets on the open shelf to warm.

Cook the bacon until it is crisp.  Put on a paper towel to drain the grease and cool.   Remove the oil from the pan.

Heat the olive oil in a skillet.  Lightly sauté the white part of the green onions.  Crumple the bacon and add to the pan with the tomatoes and eggs.  Cook until the eggs are set.

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Sprinkle ¾ cup of the cheese over the top and allow to melt.

Add the green onions, mix gently and remove from heat.

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Remove pockets from the oven and fill each half with ¼ the egg mixture.  Top with the remaining ¼ cup cheese split between the four sandwiches.  Serve hot!

Makes 4 servings (unless you’re really hungry – then only two).

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Breakfast Scramble Pocket Sandwich

A quick and easy to prepare breakfast you can take on the road.

Course: Breakfast, brunch

Cuisine: American

Keyword: bacon, bell pepper, eggs, green onion, pepper jack cheese, pita

Servings: 4 servings

Author: HelenFern

Ingredients

• 6 slices bacon
• 2 teaspoons olive oil
• 3/4 cup chopped green onion tops
• 3/4 cup chopped green onion bottoms
• 3/4 cup chopped tomatoes
• 6 large eggs, beaten with 1 teaspoon of cold water
• 1 cup grated pepper jack cheese
• 2 whole pita pockets, cut in half

Instructions

1. Turn the oven on to 200 degrees.  Place pita pockets on the open shelf to warm.

2. Cook the bacon until it is crisp.  Put on a paper towel to drain the grease and cool.   Remove the oil from the pan.

3. Heat the olive oil in a skillet.  Lightly sauté the white part of the green onions. 

4. Crumple the bacon and add to the pan with the tomatoes and eggs.  Cook until the eggs are set.

5. Sprinkle ¾ cup of the cheese over the top and allow to melt.

6. Add the green onions, mix gently and remove from heat.

7. Remove pockets from the oven and fill each half with ¼ the egg mixture.  Top with the remaining ¼ cup cheese split between the four sandwiches.  Serve hot!

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Leave me a comment – I’d love to hear your thoughts. 

Biscuits and gravy – A rich, hearty breakfast – My husband’s favorite – and refrigerator biscuits make it super simple! The gravy is full of sausage and is thick and creamy. Ladle it over the biscuits and top it off with a fried egg. Delicious!

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Here’s how to make Biscuits and Gravy – 

• 1 pound bulk sage breakfast sausage
• ½ teaspoon garlic powder
• ½ teaspoon garlic salt
• 3 Tablespoons sausage fat
• 3 Tablespoon butter
• ½ cup flour
• 3 ½  cups milk (I use low-fat)
• 2 teaspoon smoked paprika
• salt and pepper to taste
• Package of jumbo refrigerator biscuits
• 8 eggs

Crumble the sausage and cook until it is totally cooked.  Set aside.  (I make little patties on the side as well.  My husband likes to make little sandwiches with the biscuits, then top them with the gravy).

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Drain all but 3 Tablespoons of fat.  To that, add the butter and heat until melted.  Make sure you loosen all those little bits of meat sticking to the pan – lots of flavor there!  In the meantime,

Put the biscuits in the oven according to the package directions.

While the biscuits are baking, add the flour to the butter mixture and cook until it is slightly brown.  It will start to thicken, so keep stirring!

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SLOWLY pour in the milk and, using a wire whisk, whisk it into the cooked flour.  Once it is fully incorporated (mixed together), stir frequently until it is thickened.

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Stir in the paprika and then the salt and pepper.

Once the biscuits are done, cook the eggs.  We like ours fried, over medium, but you can poach as well.  Just make sure the yolk is still soft enough to run over the biscuits when it is broken.  To fry over medium, break the egg into a well-oiled pan.  Cook until the whites are set, then GENTLY turn the egg and cook until the white is fully set.  Be careful not to over cook or you get a hard yolk!

Place two biscuits on each plate and cover with ¼ of the gravy.  Top with a couple of eggs and serve!

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Serves 4

Copyright LazyGastronome.com

5 from 6 votes

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Sausage Biscuits and Gravy

An easy breakfast that uses refrigerator biscuits. They are covered in rich sausage gravy and an egg.

Course: Breakfast, brunch

Cuisine: American

Keyword: biscuits, breakfast sausage, eggs, gravy

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 pound bulk sage breakfast sausage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garlic salt
• 3 Tablespoons sausage fat
• 3 Tablespoons butter
• 1/2 cup flour
• 3-1/2 cup milk
• 2 teaspoons smoked paprika
• salt and pepper to taste
• 1 package 8 jumbo refrigerator biscuits
• 8 large eggs

Instructions

1. Crumble the sausage and cook until it is totally cooked.  Set aside. ^[32]

2. Drain all but 3 Tablespoons of fat.  To that, add the butter and heat until melted.  Make sure you loosen all those little bits of meat sticking to the pan - lots of flavor there!  In the mean time,

3. Put the biscuits in the oven according to the package directions.

4. While the biscuits are baking, add the flour to the butter mixture and cook until it is slightly brown.  It will start to thicken, so keep stirring!

5. SLOWLY pour in the milk and, using a wire whisk, whisk it into the cooked flour.  Once it is fully incorporated (mixed together), stir frequently until it is thickened.

6. Stir in the paprika and then the salt and pepper.

7. Once the biscuits are done, cook the eggs the way you like them - fried or poached.  Just make sure the yolk is still soft enough to run over the biscuits when it is broken. 

   To fry over medium, break the egg into a well-oiled pan.  Cook until the whites are set, then GENTLY turn the egg and cook until the white is fully set.  Be careful not to over cook or you get a hard yolk!

8. Place two biscuits on each plate and cover with ¼ of the gravy.  Top with a couple of eggs and serve!

Recipe Notes

 

Copyright 2015 LazyGastronome.com

Leave me a comment!! I’d love to hear your thoughts. 

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This delicious dish is so easy to make. Just put the ribs, potatoes, sauerkraut and other ingredients into the crockpot in the morning. Turn it on and leave. You’ll come home to a delicious meal!

Here’s how to make pork ribs and Sauerkraut – 

• 3 pounds boneless country style pork ribs
• 2 medium onion, chopped
• 4 cloves of garlic, crushed
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon caraway seed
• 12 baby or fingerling potatoes – red, yellow or a combination
• 1 32-oz. jar of sauerkraut  (I use the one in the glass jar.  The tin
•         gives it a strange taste)
• 2/3 cup water

Brown the ribs in a little olive oil on the outside.  Place them into the crockpot.  Cover with the onions, garlic, caraway, salt and pepper.  Put the potatoes in the pot around the edges.  Add the water and then the kraut.  Turn crockpot on low and cook for 10 hours, or until the pork is fork tender.

To serve, place pork in a large shallow bowl, or a deep plate.  Add three potatoes and a big scoop of kraut and onions.  Serve hot!  Goes great with hot bread.

Serves 4

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Crockpot Sauerkraut and Pork

Course: dinner, Main Course, main dish, supper

Cuisine: American, German, slow cooker

Keyword: crock pot, crockpot, one pot, pork, sauerkraut, slow cooked

Servings: 4 Servings

Author: HelenFern

Ingredients

• 3 pounds country style pork ribs
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon caraway seed
• 12 small baby or fingerling potatoes, yellow, red or a combination
• 32 oz jar of sauerkraut (I use the one in the glass jar.  The tin        gives it a strange taste)
• 2/3 cup water

Instructions

1. Brown the ribs in a little olive oil on the outside. 

2. Place them into the crockpot.  Cover with the onions, garlic, caraway, salt and pepper.  Put the potatoes in the pot around the edges. 

3. Add the water and then the kraut.  .

4. Turn crockpot on low and cook for 10 hours, or until the pork is fork tender.

5. To serve, place pork in a large shallow bowl, or a deep plate.  Add three potatoes and a big scoop of kraut and onions.  Serve hot!  Goes great with hot bread

Leave me a comment! I’d love to hear your thoughts.

A delicious beef, barley and vegetable soup to warm you deep from within.

Let this soup simmer on your stove and the whole house starts to smell warm and inviting. A delicious cold weather meal! Barley gives this soup some heartiness or, if you are gluten free, use rice! It’s delicious either way!

You can add any vegetable that you’d like, fresh or frozen. I used frozen because I’m, well, the lazy gastronome!

Pretty simple to make too!

Here’s how to make this beef and barley soup – 

First cook the beef. Put it in a kettle with 2 cups of broth and simmer for 30 – 45 minutes – until the it’s semi-tender.

Next, add the remaining broth, the tomatoes and barley and simmer for 1 hour, until the barley and the beef are tender. The room will start to smell warm and savory! You can keep it warm on the stove as long as you want – or until you’re ready to eat.

Make sure you add the frozen vegetables last and cook only until heated through.  Add salt and pepper to taste.

Serve this soup up hot and steamy with some warm bread on the side.

Makes approximately 4 servings.

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(All content is copyrighted by H. Fern for the Lazy Gastronome. May not be reproduced without permission.)

5 from 7 votes

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Beef and Barley Soup

Let this soup simmer on your stove and the whole house starts to smell warm and inviting. A delicious cold weather meal!

Course: Soup

Cuisine: American

Keyword: barley, beef, main dish, stove top, vegetables

Servings: 4 people

Author: HelenFern

Ingredients

• 3/4 pound beef sirloin, cut into cubes
• 4 cups beef broth
• 1 14 oz. can fire roasted tomatoes
• 1/4 cup pearl barley (rice to make it gluten free)
• 1 cup frozen, mixed vegetables
• salt and pepper to taste

Instructions

1. Put the beef in a kettle with 2 cups of broth and simmer for 30 – 45 minutes – until the beef is semi-tender.
2. Add the remaining broth, the tomatoes and barley and simmer for 1 hour, until the barley and the beef are tender.
3. Add the frozen vegetables and cook until heated through. Add salt and pepper to taste.
4. Serve hot with warm bread. Makes approximately 4 servings.

© Copyright 2015 The Lazy Gastronome

Leave me a comment! I love to hear your thoughts.