Skip to main content

Breakfast at dinner time

Making:

Breakfast for dinner!

Here's what I have:

3 strips Bacon 
2 Eggs (3rd not used)
1 tbsp Butter cut in half 
1 tbsp Heavy cream 
1/4 cup Carrot 
1/4 cup Potato 
1 tbsp Sweetie pepper 
1 tbsp Chives 

Not pictured:
mozzarella cheese 
Salt 
Pepper 
Paprika 
Garlic powder 
Onion powder

Preperation:

I preheat the oven to 375 on convection setting. Next the bacon was put on a v rack to cook and set aside. Next 2 of the eggs, the heavy cream, salt, pepper, paprika, garlic, and onion powder together in a bowl. Combine well. One Ramekin was greased and the mixture was put into the Ramekin and topped with some chives.

This went into the oven first. Halfway through cooking the eggs I sprinkled a little mozzarella and dropped four sweetie Peppers into the middle of the egg cup.

The bacon went in 17 minutes before cooking was complete

While those are cooking I got the cast iron hot and put half the butter in. First into the cast iron, the carrots which were cooked until they had a brownish Edge to them. Next in, the rest of the butter and the potatoes. Cook together until both carrots and potatoes were soft with a brown edge to them. 

A little bit of paprika, onion and garlic powder along with the juice from the sweetie Peppers (about 1 tbsp) was added to the potato /carrot hash and cooked down, salt and pepper to taste. 

After plating I topped the potato/carrot hash with chives. The rest of the sweetie peppers were dropped into the egg cup along with some chives. These sunk as the egg deflated a bit.

The plate:

And again  :)

This dinner breakfast was a good protein punch to offset the veggie loaded dinner from yesterday. I'd like to try the egg baked a little softer and maybe with a sweet flavor next time I make this meal.

- Kris 
Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more