Yep, this is me too. Most of the time these days we get back to camp late and I spend most of the morning prepping for that days run.
Breakfasts
- Thread starter spressomon
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Yep, this is me too. Most of the time these days we get back to camp late and I spend most of the morning prepping for that days run.
Sausage and egg "garbage can" (what EVER is left over!)
This is usually my wife's domain. She's the foody in the relationship. But this is my go to:
Ingredients
This sandwich came about one day at noon, when I was deciding whether to have breakfast or lunch; I ended up taking a grilled cheese to the next level. Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar. When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese. After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
Total time to prepare: 10 minutes
http://www.esquire.com/features/guy-food/bacon-and-egg-sandwich-recipe-ll-0309
Ingredients
- 2 thick slices applewood-smoked bacon, diced small
- Fresh black pepper and sea salt
- 3 large eggs
- 1 tbsp sour cream
- 1/4 cup water
- 4 slices whole-wheat or grain bread
- Sliced cheddar cheese
- 1 tbsp butter
This sandwich came about one day at noon, when I was deciding whether to have breakfast or lunch; I ended up taking a grilled cheese to the next level. Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar. When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese. After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
Total time to prepare: 10 minutes
http://www.esquire.com/features/guy-food/bacon-and-egg-sandwich-recipe-ll-0309
Last edited:
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Tried a grilled breakfast pizza. It was pretty good. I somewhat followed the below linked recipe.
I used bacon, chorizo, and canadian bacon, cilantro, shallot, pepper jack and havarti cheese and some smoked jalapenos.. (Man, its good to be home and have access to ALL my cooking and grilling equipment!) Also, used Pillsbury's Grands biscuits for the dough..
http://acozykitchen.com/grilled-breakfast-pizza/
I didn't get a pic, but will the next time I make it. YUM!
Here's the recipe pic to give you an idea....
J
I used bacon, chorizo, and canadian bacon, cilantro, shallot, pepper jack and havarti cheese and some smoked jalapenos.. (Man, its good to be home and have access to ALL my cooking and grilling equipment!) Also, used Pillsbury's Grands biscuits for the dough..
http://acozykitchen.com/grilled-breakfast-pizza/
I didn't get a pic, but will the next time I make it. YUM!
Here's the recipe pic to give you an idea....
J
I had a pizza similar to that in Italy, it was incredible.
Syrup
Is it just me or does anybody else really like Mrs Buttersworth on pancakes in spite of the high fructose corn syrup. Don't get me wrong, I love real maple syrup.
Mrs Buttersworth is a completely different product, like comparing marmalade to grape jelly, both serve the same function but they different properties.
Is it just me or does anybody else really like Mrs Buttersworth on pancakes in spite of the high fructose corn syrup. Don't get me wrong, I love real maple syrup.
Mrs Buttersworth is a completely different product, like comparing marmalade to grape jelly, both serve the same function but they different properties.
Mcdonalds syrup is my jam.
- Thread starter
- #30
Real maple + molasses/sorghum syrup gets it done for me. Or good honey for second fiddle.
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From the backyard forest in Vermont is the best maple syrup....
Wife got me addicted a few years back.J
I have to try this, we always have black strap molasses, the combination with 100% maple syrup sounds great. BTW Costco has organic maple syrup at a very reasonable price, grade A amber. Not as tasty as some I have had but a good deal for the price.
I still love Mrs Buttersworth.
- Thread starter
- #34
^ saw that at costco the other day. Been getting the 750ml of real maple, grade b, from trader joes...used to be a stupid steal at $4.99...methinks its up to 12 now? Grade B is "lesser grade" but moflava on my tongue.
When growing up my Dad used straight sorghum syrup on waffles and pancakes...cornbread too. If you haven't tasted sorghum syrup, and like molasses, and see it some day give it a try. Sometimes I cut it 1/2-1/2 with maple syrup and other times 1/2-1/2 with honey as its a little too intense for me straight up.
When growing up my Dad used straight sorghum syrup on waffles and pancakes...cornbread too. If you haven't tasted sorghum syrup, and like molasses, and see it some day give it a try. Sometimes I cut it 1/2-1/2 with maple syrup and other times 1/2-1/2 with honey as its a little too intense for me straight up.
Always been a Smuckers boysenberry fan, also yum on vanilla ice cream.
Berry syrups are butt easy to make. Just heat berries with a little water and some sugar or honey to taste. Heat until the berries pop then until the syrup coats the back of your spoon, strain and serve.
A pinch of salt intensifies the sweetness and berry flavor.
A pinch of salt intensifies the sweetness and berry flavor.
Got a Camp Chef pizza oven from Santa so I did some biscuits in it and some sausage gravy in a cast iron pan on the remaining burner. Camp food at home. Biscuits turned out great for my first ever attempt at biscuits. I have made half a dozen pizzas in it too. What a cool toy. No pics, sorry.
We make a low fat breakfast sausage (sounds like an oxymoron right?). I cube up a whole pork loin and season it with salt, red pepper, sage, whatever you like. Run it through the grinder on the Kitchenaid. Fry a sample patty and adjust the seasoning. This has so little fat you need to add some oil to the pan or it will stick, but you can use a healthy oil like grape seed or avacado.
In the old days I'd use a butt roast, more fat than a loin roast but still a lot less fat than commercial sausage.
In the old days I'd use a butt roast, more fat than a loin roast but still a lot less fat than commercial sausage.
Great idea. I've been putting off buying a grinder for my mixer, this might put me over the edge. We eat a lot of pork sausage at $5 a lb.