Welcome to Tuesday and our blog hop! The July holidays are coming up and it will be fun to see what everyone is going to do.
If you missed what the lovely Dani Jace had to say, just click and pop back. Today I pose the following question to my fellow writers:
Breakfast/lunch/dinner, what is your favourite? Share a recipe!
Well…. I have to say I love food! However, my all time favourite thing to eat is BRUNCH!!! I absolutely love brunch. You can have pretty much anything you want to eat. All the yummy breakfast food, plus you can add sweets and you can have savory dinner-like food.
One of my favourites is my dad’s eggs benedict with bacon and cheese on top of a toasted english muffin. He just makes the best hollandaise sauce that goes on top and everything about it is just delicious. This is one of my top orders when I go to a restaurant for breakfast.
Here is a recipe I want to try for brunch because it looks like it will taste amazing and I love all these ingredients. Here it is:
Doesn’t that look so delicious!!! Here is the recipe.
Ingredients:
2 medium sweet potatoes
4 slices bacon
1 medium sweet onion, diced
4 garlic cloves, minced
sea salt and black pepper
4 small eggs
Directions:
Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
After bacon cools, cut into small pieces.
Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.
I can’t wait until I get to try and make this! I’m sure it’s going to be yummy! I also like to make sweet breakfast treats as well. For Father’s Day I made a blueberry overnight french toast! It was soooooo good and light and fresh! It was made with french loaf bread from the store and tons of blueberries. I know it’s bad, but it was so good that we finished it it two days!
Enough drooling on my page, let’s continue on the hop and see if the amazing Leslie Hachtel likes breakfast, lunch or dinner. Until next time!
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