Thursday, November 21, 2013

Date Night at Home: Breakfast in Bed

After a delicious, hearty breakfast on this crisp morning, the girls of Sweetgrass Social decided the best way to Date Night at Home this week would be in bed... with brunch! How great does a lazy morning sound, snuggled in the warmth of your bed with a delicious breakfast and your future hubby by your side?! Everything about that just sounds perfect. We've got savory, healthy and of course sweet!

Hearty Breakfast Biscuit Stacks
Ingredients
1 recipe Flaky, Buttermilk Biscuits and Sausage Gravy
12 slices bacon
1 1/2 Fried eggs
Vegetable oil for deep-fat frying
1 cup all-purpose flour
1tsp garlic salt
1/2 tsp ground black pepper
3/4 cup buttermilk or sour milk
6 chicken breast tenderloins

Directions
Prepare Flaky Buttermilk Biscuits and Sausage Gravy.
Cover gravy and set aside until read to use.
Cook bacon until crisp and prepare fried eggs; keep warm.
In a deep-fat frier or large deep saucepan, heat about 1 inch of oil to 365 degrees F.
In a shallow dish, stir together flour, garlic salt and pepper. Pour buttermilk into another shallow dish.
Dip chicken into flour mixture, turning to coat. Dip into the buttermilk, allowing excess to drip off.
Dip again into flour mixture, turning to coat.
Fry chicken, half at a time, in hot oil about 5 minutes or until coating is golden brown and chicken is no longer pink.
Remove chicken and drain on paper towels.
To assemble, ladle 1/4 cup of the gravy onto a serving plate.
Split a biscuit and place the bottom half on the gravy. Top with a fried chicken piece, two slices of bacon and another 1/4 cup gravy.
Add a fried egg to the stack; top with the biscuit top.
Repeat with the remaining biscuits, gravy, chicken pieces, bacon and fried eggs.
Serve and enjoy!

Kale Goat-Cheese Frittata
Ingredients
2 cups coarsely, torn fresh kale
1 medium onion, halved and thinly sliced
2 tsp olive oil
6 eggs
4 egg whites
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup drained oil-packed dried tomatoes, thinly sliced
1 oz. goat cheese, crumbled

Directions
Preheat broiler.
In 10-inch ovenproof non-stick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.
Meanwhile, in medium bowl whisk together eggs, egg whites, salt and pepper.
Pour over kale mixture in skillet.
Cook over medium-low heat.
As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so th euncooked portion flows underneath.
Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.
Sprinkle egg mixture with dried tomatoes and goat cheese.
Broil 4-5 inches from the heat for 1-2 minutes or until eggs are set.
Cut into wedges to serve and enjoy!

Vanilla French Toast
Ingredients
4 eggs, lightly beaten
1 cup half-and-half or light cream
2 tbsp sugar
tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmet
8 slices dry white/whole what bread
2 tbsp butter or vegetable oil
Maple-syrup (optional)
Sliced bananas (optional)

Directions
In a shallow bowl, beat together eggs, half-and-half, sugar, vanilla, cinnamon and nutmeg.
Dip bread slices into egg mixture, coating both sides.
In a very large skillet or on a griddle, melt 1 tbsp of the butter over medium heat.
Add half of the bread slices and cook for 4-6 minutes or until golden, turning once.
Repeat with remaining bread slices and butter.
Serve with syrup and bananas!

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