Breakfast For Dinner?!
Main Course
Omelette with Herbed Cream Cheese
Sliced Avocado
Candied Turkey Bacon
Photo by Chelsea Hawk
Omelette with Herbed Cream Cheese
Makes 2 Large Omelettes
What You Need:
6 whole eggs, or 8 egg whites
1 tablespoon butter
⅓ cup cream cheese
1 tablespoon chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Begin by whisking together the eggs in a bowl and set aside. In a small bowl, combine cream cheese, fresh herbs and lemon juice.
Over medium heat, melt half of the butter in a frying pan, then add half of the egg mixture. Once cooked through, spread half of the cream cheese mixture in the omelette and allow it to melt. Fold the omelette in half to seal in all the cream cheese. Repeat for the second omelette, then enjoy!
Sliced Avocado
What You Need:
1 avocado, halved and sliced into thin strips
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
Directions:
Sprinkle the sliced avocado with salt and pepper, then squeeze a little lemon juice on top and you're done!
Photo by Chelsea Hawk
Candied Turkey Bacon
What You Need:
1 package turkey bacon
½ cup brown sugar
1 teaspoon cayenne pepper
Directions:
Preheat the oven to 400 degrees.
Combine brown sugar and cayenne pepper in a small bowl. For the bacon, line a ¼ inch deep cookie sheet with aluminum foil, then place a cookie cooling rack on top. Lay each bacon strip on the cooling rack so that when it cooks in the oven, the foil-lined cookie sheet will catch all of the grease. Spread the brown sugar & cayenne mixture evenly on top of the turkey bacon.
Bake in the oven for about 10-12 minutes, or until the bacon is cooked through. Cooking time will vary depending on your oven and the type of bacon that you bought so make sure to keep an eye on it.
Dessert
Made-from-Scratch Buttermilk Waffles
Brown Sugar & Maple Syrup Reduction with Sliced Bananas
Fresh Berries with Creme Anglaise Sauce
Photo by Chelsea Hawk
Made-from-Scratch Buttermilk Waffles
What You Need:
1 ½ cup flour (for a gluten-free version, substitute flour with rice flour)
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
2 eggs, well beaten
1 ½ cup buttermilk
¼ cup melted butter
Directions:
Combine dry ingredients in a medium mixing bowl. In a separate bowl, combine the wet ingredients. Slowly mix the wet ingredients with the dry ingredients until smooth.
Cook in a pre-heated waffle maker until golden brown.
Brown Sugar & Maple Syrup Reduction with Sliced Bananas
What You Need:
½ cup butter
½ cup brown sugar
¼ cup maple syrup
1 banana, sliced
Directions:
Over low-medium heat, melt the butter in a frying pan. Add the brown sugar and mix until combined. Once the mixture is smooth, add the maple syrup. Allow to simmer (but not boil) for about a minute. Add the sliced banana and cook for another minute, then turn off the heat. Remember that if you overcook the sauce, it will become too caramelized.
Pour the sweet, sticky mess all over a fresh buttermilk waffle and enjoy.
Photo by Chelsea Hawk
Fresh Berries with Creme Anglaise
What You Need:
Blueberries, and raspberries, and sliced strawberries
1 ¾ cups milk
¼ teaspoon fresh vanilla bean
⅓ cup sugar
4 egg yolks
Directions:
Combine milk and vanilla bean in a small sauce pan. Cook over medium heat for 5 minutes, but make sure that the milk doesn't boil. If it boils, the consistency of your sauce won't turn out right.
In a medium sized bowl, combine sugar and egg yolks. Slowly add the milk and vanilla bean mixture. Return the mixture to the pan and cook over medium heat for another 5 minutes, once again making sure that it doesn't boil.
Immediately pour the mixture into a separate bowl and refrigerate. As the sauce chills, it will thicken. After about an hour, your sauce will be ready to pour over the berries.
Note: This sauce is perfect to make ahead of time because you can store it in the fridge overnight.
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