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Brunch – Eggs with Parmesan Sauce and Candied Bacon
Posted By
HelenFern
On
In
Breakfast,Brunch |
15 Comments
[1]
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.
[4]
Bake at 350 degrees until the bacon is brown and crispy, about 25-35 minutes.
Spicy, Sweet and savory side for any perfect brunch.
Course:
Breakfast, brunch
Cuisine:
American
Keyword:
bacon, candied, cayenne, spicy, sugar
Servings: 4servings
Author: HelenFern
Ingredients
12slicesthick sliced bacon
1teaspoonturbinado sugar (raw sugar)
1/2teaspooncayenne pepper
Instructions
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).[6]
Sprinkle the sugar and cayenne evenly over the top of the bacon.
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
[7]
Making the drink –
Pour the beer into a 12 oz glass. Slowly top off with the champagne –
This delicious brunch drink was created by the Baron von Bismark - hence the name!
Servings: 4servings
Author: HelenFern
Ingredients
24 ozStout Beer
24ozchampagne or prosecco
Instructions
Using 12 oz glasses, pour 6 oz of beer into each.
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.
[10]
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.
[11]
Serve hot with three slices of candied bacon and a bismark!
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.
[20]
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).
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: 4servings
Author: HelenFern
Ingredients
6slicesbacon
2teaspoonsolive oil
3/4cupchopped green onion tops
3/4cupchopped green onion bottoms
3/4cupchopped tomatoes
6largeeggs, beaten with 1 teaspoon of cold water
1cupgrated pepper jack cheese
2wholepita pockets, cut in half
Instructions
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.
Sprinkle ¾ cup of the cheese over the top and allow to melt.
Add the green onions, mix gently and remove from heat.
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).
[27]
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!
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: 4servings
Author: HelenFern
Ingredients
1poundbulk sage breakfast sausage
1/2teaspoongarlic powder
1/2teaspoongarlic salt
3Tablespoonssausage fat
3Tablespoonsbutter
1/2cupflour
3-1/2cupmilk
2teaspoonssmoked paprika
salt and pepper to taste
1package8 jumbo refrigerator biscuits
8largeeggs
Instructions
Crumble the sausage and cook until it is totally cooked. Set aside. [32]
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,
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!
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.
Stir in the paprika and then the salt and pepper.
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!
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.
Posted By
HelenFern
On
In
Main dish,pork |
2 Comments
[36]
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.
Keyword:
crock pot, crockpot, one pot, pork, sauerkraut, slow cooked
Servings: 4Servings
Author: HelenFern
Ingredients
3poundscountry style pork ribs
2mediumonions, chopped
4clovesgarlic, crushed
1teaspoonkosher salt
1/2teaspoonground black pepper
1/4teaspooncaraway seed
12smallbaby or fingerling potatoes, yellow, red or a combination
32ozjar of sauerkraut (I use the one in the glass jar. The tin gives it a strange taste)
2/3cupwater
Instructions
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
Leave me a comment! I’d love to hear your thoughts.
Posted By
HelenFern
On
In
Beef,Main dish,Main dish,Soup |
16 Comments
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.)