I wanted to try to make a giant fluffy pancake, and I did! Super easy! 2 cups of premade pancake batter. I always use Krusteaz or Bisquick. 2 cups 2% milk. 3 eggs. 3 tablespoons sugar. 2 tablespoons vanilla. 2 tablespoons butter. Blend together. I actually used a blender, but a hand or stand mixer should do the trick. Not by hand. Pour in a cast iron skillet and bake at 425 for 15-20 minutes. I did the toothpick cake trick to double check. Mine was perfect at about 18 minutes. When it came out, I brushed to top with more butter!
Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!
Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.
I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can! I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!
Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast
4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)
Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.
Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!
I had this post all ready yesterday, but never got a chance to post it. So here are a few of my favorite things from this past week…
Chilaquiles- I love to try different versions of this yummy mexican brunch dish. This was made with green chilies, jalapenos, grilled chunks of chicken, tortilla chips, jack cheese, topped with sunny side up eggs, and avocado. Would have been even better with a spicy bloody mary!
Talenti- My new favorite frozen treats! I have had a few kinds in the past and LOVED them!This past week I got the roman raspberry sorbetto. This week, I am trying the mango sorbetto and the black cherry gelato.
Farmer’s Markets… I went this morning and got a bunch of treats! I have thinking about radishes for a while, so when I saw some this morning, I knew I had to snatch them up! One of my favorite combos is salted butter and radishes. I love making butter and radish sandwiches
during the summer!
I love cooking brunch, but also love going out to eat. I can discover new things to make, and there are no dishes to do. This morning we decided to go to J. Christopher’s. Everything there is very yummy. This morning, they had a special that I knew I had to get. Eggs benedict with pimento cheese and fried green tomatoes. Yes, it was good. I definitely have to recreate this one!
Who wants sausage and eggs? “Me! Me! Me!” Sunday brunch is set…sausage, eggs, and why not add some fried potatoes in the mix? Sounds like a plan!
Besides bacon, I can’t think of a better smell than sausage patties cooking in a pan. One of my next kitchen wishes, besides a blowtorch, is a meat grinder. Yep, this former vegan wants a meat grinder. I have a Kitchen Aid, so all I need is the attachment. I am an easy girl to buy presents for; you can just woo me with kitchen appliances.
Heat a couple up for your meat and potatoes. I cut baby potatoes in fourths and fried them in vegetable oil with lots of salt and pepper. I am not a huge fan of the shredded potato hash you get out unless it is SUPER crisp. I love home fries and these small diced potatoes cut up, because they get a bit crispy on the outside, but are still soft, but never mushy.
Then add your sausage patties to the pan. Since I don’t have a meat grinder YET, I just bought some Bob Evan ones from the store. Those are pretty tasty, plus they were on sale. The package says cook them for 10 minutes on the first side and flip and cook until 165 or no longer pink. I am never one for following the rules, so I cooked it for 8 minutes on the first side and 6 minutes on the other side. I cut one in half to make sure it was done. Cooked to perfection. No sausage hockey pucks here!
On to the eggs. Heat up your pan (non-stick is best here. Scrambled eggs are notorious for sticking to the pan no matter what you put in it.) I cracked a dozen eggs in a bowl with salt and pepper and whisked very well. Then I added it to a well buttered pan. I also add a tablespoon of cut up butter and about 2 tablespoons of heavy cream. You could use milk, half and half, or leave them out entirely. I just think they add an extra layer of flavor; a nice creaminess to the eggs and it also helps them from drying out.
Now, the best way to cook eggs or any kind are low and slow. If you cook them too fast, they end up in a hard mess. I like my eggs on the runny/ super soft side, but my husband likes them a little less soft. I make them a bit in-between. One day, I will have to do a post on different variations of eggs. We love our eggs in this household!
What is your favorite brunch meal?