beenie

Brekkies - aka Weekend Food Pr0n

Saturday morning is "big breakfast" morning in our house. It always involves thick-cut bacon. I figure hey - I eat low fat vanilla yogurt with thawed frozen fruit every morning during the week, so a little bacon on the weekend isn't a sin.

Usually I just make the same thing for both of us - bacon and eggs*, toast and coffee.

However, yesterday morning Bryan was craving a full English breakfast and I wanted French toast. Off we went to the grocery store. I got strawberries and peaches for my French toast, Bryan got some blood sausage - we already had the rest either at home or in the car (fresh from the local weekend Farmer's Market).

First thing I did was get the bacon started. Not wanting my own food to get cold while I made his, Bryan's food was up first. I sauteed some mushrooms and scallions with S&P in a little bit of bacon fat. When they were almost done, I cut a tomato into 6 wedges and fried them in the same pan. On to the plate they went. Then the blood sausage (yuck), cut on the bias and fried for just a minute or so on each side (it tends to fall apart if left any longer). Then I popped the bread into the toaster oven and made the eggs.

Butter and cut the toast, assemble plate, bring to hungry spouse, see hungry spouse get wide-eyed and practically kiss my feet when he sees his plate. Fabulous!

Then, on to my food. I cracked a couple of eggs in a shallow, square Ziploc box. Added cinnamon, nutmeg, some vanilla yogurt, vanilla extract and sugar, put the lid tightly on the box and shook until scrambled.

Before I started cooking the toast, I assembled the fruit so it would be ready when I needed it. I sliced about a pint of strawberries and diced a couple of peaches, put them in a bowl and mixed in maybe half a teaspoon of sugar. I used Texas toast for the bread (basically thick-sliced white bread) and dipped until the bread was saturated but not falling apart. Fried for a few minutes on each side, put the slices on a plate, cut them in half, separated the halves and put the fruit - which had just started to get glossy from the addition of the sugar - between the toast. Dusted with powdered sugar, and it was good to go. Yum!! The only thing that could have made it better would have been some heavy cream, whipped to perfection with a hint of almond extract.

I don't have a picture of Bryan's plate, but here's mine:

This has been your first edition of Weekend Food Pr0n.

*Cooking methods for the best bacon and dunkin' eggs can be found in the extended entry

For the bacon, you'll need a half sheet pan and a cookie cooling rack (or any baking sheet with sides and rack that sits above it). Put rack on sheet, lay bacon strips across rack. Place in a cold oven, turn to 400 degrees. Bake to deisred doneness.

For the eggs, you'll need a small pan with a lid - you can use whatever you'd like for the lid. Heat the pan to medium-hot. Put your lubrication of choice (oil, butter, bacon fat, etc.) in pan, bring to temperature of the pan. Eggs in pan (careful now, don't break the yolk!), sprinkle with salt and pepper. Turn heat to lowest setting, put lid on pan, cook until the whites are almost done, slide on to your plate (once removed from the pan, carryover heat will finish cooking the whites).

Posted by beenie at June 5, 2005 01:28 PM