My Favorite Breakfast: Best Eggs, Toast, Bacon And Hash Browns

by Marjan


I am pleased to inform you that my New Year's resolution is intact: enjoy life as much as possible and eat all the foods I crave more frequently. Moderation and balance is my food mantra. Earlier this month, I shared with you my recipe for Golden Soup in which I enjoyed for a week to nourish and cleanse my body from the gluttony of the Holiday meals. Now that I have recovered, its time to go back to my routine eating habits. For me, that's bacon! Breakfast is my favorite meal of the day. I splurge on the calories as I know I have an entire day to burn it off. On these delicious breakfast days, I skip lunch and have a light salad or soup for dinner. Balance is key to eating all the foods I love.


Whether I am serving a large group or my family, I have  figured out a way to toast my bread and cook my eggs all at the same time. This time saving method, not only renders delicious eggs with bread, but also a fun and delightful visual boost to my morning breakfast. Served with candied bacon and homemade hash browns, this breakfast is just the perfect start to our day.
As with any good day, it starts with making bacon. Candied maple and bourbon bacon is really as good as it gets in my book. Along with my mother's recipe for making hash browns to follow, I hope this breakfast trio will soon become your family's favorite.
Enjoy!

Serves 4
Ingredients
4 slices of your favorite breakfast toast (squaw bread, as pictured; however brioche bread is best!)
4 tablespoons of organic butter
4-8 eggs; depending on number of eggs per person, per slice
6 medium size potatoes
4-6 tablespoons quality organic butter for potatoes + 2-3 tablespoons for bread and eggs
salt and pepper
Candied Bacon Recipe

Begin with making the bacon (click here) first.

Once the bacon is in the oven, peel and large shred potatoes. Discard excess liquid from the potatoes; add and mix 1 teaspoon each of sea salt and freshly ground black pepper. In a medium size frying pan over medium heat, melt butter. Once pan and butter are hot, add potatoes. Spread potatoes to evenly cover the entire bottom of pan. Do not mix or stir to allow a golden crust to form. Adjust heat to low after 5 minutes. Once sides of potatoes are golden, flip over onto other side to also cook until golden (approximately 15 minutes each side; might want to adjust temperature to render a golden color with crispy potato flakes).
Meanwhile use a cookie cutter to place holes in the middle of sliced bread, if serving one egg. To serve two eggs, carefully cut out two holes making sure to not puncture the side walls of your breakfast toast. Once bacon is almost cooked, place pan of bacon on lower level and place another sheet pan with 2-3 tablespoons of butter on the top rack of oven to melt butter.  Once butter has melted (1-2 minutes), remove tray from oven and place toast and cut out pieces of bread over melted butter. Flip buttered side of bread to be on top to create a nice golden color. Carefully crack eggs and place in the cut out hole of each bread; season lightly with salt and pepper and bake in the oven for 8-10 minutes (just until the top portion of the egg is cooked). Remove bread and bacon from the oven and serve along with hash brown.

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