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If you read yesterday’s post, you’re aware that I have some serious leftovers in the fridge. It’s time to turn them into a brunch that’s fit for any restaurant menu.

Sweat chopped onions in oil over medium heat. Add minced garlic during the last minute of cooking. Meanwhile, dice leftover steak and potatoes into bite-size pieces, and then add them to the pan, cooking just long enough to warm through and give the potatoes a bit of color. Stir in leftover compound butter and chopped fresh parsley, and then create little holes (nests, if you will) in the hash.

Crack eggs into the nests, taking care not to break the yolks. Transfer the pan to a 350-degree Fahrenheit oven and bake until the whites of the eggs are set and the yolks remain runny. Garnish with more chopped parsley and serve.

This is a perfect brunch for those days that you plan on lounging around in your pajamas all day.

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Yesterday was dedicated to making sweets. And watching football and drinking beer. But mainly making sweets.

Breakfast was simple yet elegant–crepes with blueberry compote. I handed this dainty breakfast to my six-foot, bearded, mid-western S.S., who gobbled it down in mere seconds. I tried to be a bit more refined about it but failed miserably, and the whole thing was gone in less than two minutes.

I used this recipe for the crepes. The compote was easy to prepare and took no time at all: in a small saucepan over low heat, combine blueberries (I used frozen, but fresh is preferred when in season), sugar, the zest and juice of a lemon, and a small pinch of salt. Cook until the blueberries just begin to break down.

Spoon the warm compote generously over crepes (or waffles or pancakes or, hell, even ice cream).