I’m not much of a breakfast person, for the most part a good coffee is all I need but when the weekend rolls around, especially Sunday, I love a good breakfast. I love the buttery over easy eggs, the crisp bacon and grits on the side brings it all together. But for sweet breakfast mornings, a bowl of creamy millet is a nice treat. A little tangy, sweet and it’s a great start to the day! Enjoy!
- 1/2 cup millet
- 2 cups water
- sea salt
- 1/2 tablespoon unsalted butter
- 1-2 oz. creamy goat cheese
- small handful of raw pistachios, roughly chopped
- honey for drizzling
- mint for garnish
In a heavy bottomed bowl, bring the water to a boil and add in the millet and a little sea salt, cover, lower the heat to the lowest setting and simmer for about 25 minutes, or until desired tenderness, stirring often. Drain and add in the butter and goat cheese, stir well until well combined. Adjust the seasoning as needed. Divide among two bowls and drizzle with honey and sprinkle with pistachios. Garnish with fresh mint leaves. (If you are a mint lover, you can always finely mince and add in with the goat cheese.) Serves 2.
Breakfast salad? I know what you are thinking but on those really hot mornings where it was about ninety degrees at ten in the morning, it was just what made sense. Craving cool lettuce with salty and smoky bacon, I added fennel for an extra special touch along with an over easy egg and this is one breakfast salad that I’m going to make again, real soon. Maybe even for dinner next time. Enjoy!
- a few red leaf lettuce leaves, about 2 cups chopped
- 1 head of fennel, thinly sliced about 2 cups
- a tablespoon finely chopped fennel fronds with some reserved as a garnish
- 2 slices bacon, thinly sliced, and cooked until desired doneness1 egg cooked over easy
- 1 tablespoon julienned sun-dried tomatoes packed in olive oil, drained and finely chopped
- 3 tablespoons olive oil
- juice of 1/2 a lemon
- sea salt
- ground black pepper
- 1 egg, cooked how you like
Whisk the sun-dried tomatoes, olive oil, lemon juice together, season with sea salt and ground black pepper. Adjust the seasonings accordingly and set aside. Combine the lettuce, fennel, (using a mandoline speeds up the slicing process tremendously. I don’t know what I did without it.) the fennel fronds, bacon and dressing right before serving. Top with the egg and garnish with the fennel fronds. Serves 1.
My favorite part of any holiday including the fourth of July is the morning of. I love the quietness of it and just taking it nice and easy. And this grilled pound cake with blueberry butter that has a hint of chamomile and vanilla is just the thing to enjoy in the calm of the morning. Enjoy and I hope you have a great 4th of July!
- 1 pint whipping cream
- 3/4 cup blueberries
- 1 teaspoon vanilla extract
- 3 bags of chamomile tea or loose tea about about 2 tablespoons
- 1/4 cup confectioners sugar
- 1 pound cake, cut into thick slices
- butter flavored cooking spray
- raspberries on the side
Bring the whipping cream and the chamomile tea bags to a light boil. Remove and let it cool. Once cool, let it sit in the fridge overnight. Use bags that don’t have metal staples in them. Once you bring it out of the fridge, this gets a little messy but it’s worth it, remove the tea bags scraping any cream that has surrounded them. Squeeze the tea bags well, you want all of the chamomile essence in the cream. I ended up breaking one of the bags and left some of the chamomile leaves in the cream. Stir in the blueberries, vanilla extract and the confectioners sugar in and with a hand blender combine well until it begins separating. Once you see that the cream has come together into a consistency of butter, you want to strain it in a cheesecloth, (I used a paper towel) to get all of the liquids out. Once all you have is butter, you can use it right away or form it. You can put it into a decorative bowl and cover or form it into a log and roll in parchment paper. Fire up the grill and spray your poundcake slices and grill them until you get some nice marks. They grill up quickly. Spread your butter on them and it’s a yummy start to a day of celebrating independence.
Ohhh…this is great if you want a hearty breakfast and you love avocados. It’s really good together. The yolk of the egg swimming in the hollow of the avocado. Perfect combined with little bites of breakfast sausage and mushrooms covered in a thick tomato sauce. And I don’t know about you but English muffins make me happy, lol. The nooks and crannies filled with eggy avocado goodness is a good start to the day. I know it’s only Monday, lol but this is great on an easy Sunday morning. Something really yummy to look forward to.
- 1 avocado, halved with the pit removed
- 2 eggs
- 6 breakfast sausages, casings removed
- 4 small tomatoes, cut into wedges
- 2 button mushrooms, sliced thin
- 2 English muffins, toasted
- 2 pats of unsalted butter
- fresh ground pepper
Add your sausages to your pan, breaking them up. Once they cooked through for the most part, add in your mushrooms. Saute the mushrooms until they are lightly browned. Add in the chopped tomatoes and cook on low heat until the liquids of the tomato release. Once they do, increase the heat to medium and let the liquids evaporate and thicken. Once it’s thickened, you can set it aside. Next, remove your avocado half in one piece, gently run a big spoon in between the skin and the avocado. Once it’s loose you can scoop it out in one piece and place your avocado halves on your plates. Heat up your pat of unsalted butter until it’s sizzling. Break your egg into the butter until it’s set. I always salt it. Maybe it’s my imagination but the yolk always breaks when I try to flip it, without salting the egg yolk. Then flip your egg until it’s set on the other side and it’s done over easy. Take a spatula and remove the egg and place it over the avocado half, with the yolk part sitting in the hollow of the avocado. Repeat with your second egg. Toast your English muffins and place them on your plate, add the sausage and mushroom saute and top with fresh ground pepper. This makes 2 servings. Enjoy!