Breakfast of Champions: Pancakes, Sausage & Poached Eggs

A hearty Breakfast of Champions if ever there was one:
Silver Dollar Pancakes
Poached Eggs
Grilled Sausage Links
pancakes sausage links poached eggs blackberries breakfast recipe
Not just once, but two days in a row.
How do you follow up a breakfast like this?
The rest of the day’s meals have a tough act to follow.


A day of fine home-cooked dining

A typical day of eating at the hand of my personal chef / boyfriend:
For breakfast: 
2 scrambled eggs with ketchup and fresh ground pepper
2 meats: bacon and sausage
2 berries: blue and black
For lunch:
(Not pictured, unfortunately for you)
Tuna Salad Sandwiches
For supper:
Bacon-Infused Seafood Alfredo served on Organic Basil Linguine with
diced tomato, steamed asparagus, and fresh ground salt and pepper
Fettuccine Alfredo with Asparagus

Holiday Weekend Breakfast

Kicking off Memorial Day weekend with an
American All-Star Breakfast:
fruit parfait toast breakfast
fried eggs + bacon + wheat toast
with strawberry Greek yogurt parfaits + kiwi + berries
fruit parfait toast eggs breakfast
(at home)

Homemade Eggs Benedict

Now that my boyfriend learned how to make hollandaise sauce for Valentine’s Day, this was inevitable. Quick — word association: You hear “hollandaise,” you think _________. Yes, Eggs Benedict.

It meant a quick trip to Nature’s Bin for milk and English muffins. Only one option for each: fat-free skim milk straight from the farm, and organic whole-wheat muffins with flaxseed. A little more expensive than I like to get, but knowing I’m not polluting my body is worth the extra dollars.

Here’s the lineup, from bottom up: English muffins, organic spinach, Black Label bacon, sliced avocados, sliced roma tomatoes, all topped off with poached eggs (free range brown, of course) and drizzled with whole-wheat hollandaise. Served with bowls of mixed fruit (strawberries, blueberries and grapes) and organic green tea.

How’s that for an easy, healthy start to the day? As soon as my boyfriend posted this picture on his Facebook, a friend commented that they’d pay $12 for this at a restaurant.

So, who wants reservations at B&B Cafe?

Easter Eggs, Chops & Smashers

Easter is the one time of the year when I buy white eggs from the store. Being raised on brown eggs fresh from the coop, I can taste the difference. And I don’t like it. But you just can’t dye brown eggs, so I give in.

Easter just isn’t Easter until you dye eggs. And fortunately, my mom stayed with me this weekend so we got to be creative together. That takes care of the centerpiece.

Now the meal: I bought pork chops last week. Now, generally, this isn’t a very odd statement to make. But coming from me, it is. I don’t really eat pork. Bacon and pepperoni, maybe every once in a while. Ham and sausage, never. But I was getting tired of chicken for every meal so I decided to be brave.

Then began the search for a recipe that didn’t require obscure ingredients, timely marinating processes or foreign techniques. I came across this recipe for Parmesan-Crusted Pork Chops. Ah, Giada. Where would I be without you?

Basically, you coat each chop in grated Parmesan, beaten egg and Italian breadcrumbs, then fry it in the skillet. At first when I read the recipe, I thought: There’s no way that stuff will stick in that order. I almost didn’t follow directions because I expected a failure. But you should always trust Giada.

It makes such a deliciously crispy crust. Pretty good, even for pork chops. My mom and I also tried it on chicken, and that was just as awesome. If you can, use the Kraft Parmesan cheese that comes in a big chunk with its own grater. Those shreds of cheese were thicker than what you buy already-grated, so it made a thicker, cheesier crust.

For sides, we made green beans and Potato Smashers, another recipe from Kraft’s Food & Family magazine,.

Here’s my annotated version of the recipe:
Stab four new red potatoes with a fork several times, making holes for steam to escape. Place them in 1/2 cup of water in a microwavable bowl. Microwave uncovered for 8-10 minutes or until soft. Let stand 5 minutes. Drain potatoes and place on work surface (I use my cutting board). Press each one with the bottom of a small glass, flattening to 1/2-inch thick.

Meanwhile, heat enough Italian dressing to cover the bottom of a skillet. Add potatoes. Cook 4 minutes. Flip them over and sprinkle with shredded sharp cheddar cheese. Cook until cheese is melted. Serve with sour cream and any other toppings you want — green onions, olives, etc.

Enjoy. And Happy Easter!