Friday, 30 November 2012

My New Favourite Breakfast

I used to enjoy the sweet smell of scones, muffins and pancakes on the weekends.  A trip to IHOP in the fall when the pumpkin pancakes come out would immediately send me to my cozy, happy place.  Now that I am aware of what those things do to me allergy-wise, breakfast has lost a little luster (though I assure you all, I am still trying to find/perfect safe recipes for those aforementioned baked goods).  I did, however, find a recipe that brought back the culinary shine to my weekends, and it involves having vegetables for breakfast.  How could this be???  Only with favourite darling that can be served at any meal of the day: Bacon.  I first found this recipe a couple of weeks ago and have been too busy to share my results with you but a sick day from work seems to be the most perfect opportunity!  The Brussels Sprouts Breakfast Hash  from the blog, How Sweet It Is inspired me and required no substitutions, just the egg omission.  It is certainly filling enough without the egg also, and I may have added a bit more bacon.... (*sheepish grin).

4 slices thick-cut bacon, chopped (it was a large piece of frozen bacon I cut it off of, so I may have added a wee bit more than four slices worth)
1/2 red onion, diced
1 10oz package of frozen sweet potato that is precubed for you!  (why do the work of peeling and cutting anything more than you  have to?)
2 garlic cloves, minced
12 brussels sprouts, stems removed and sliced
freshly ground salt and pepper

Cook your bacon in a large skillet on medium heat, then remove from pan, but leaving the wonderful rendered fat in the pan.  Add sweet potato and red onion, cooking for 6-8 minutes (likely closer to 8 minutes if you are using frozen), tossing as you go.  Add garlic until you are hit with the wonderful aroma, about 30 seconds (too long and it burns!).  Then add your brussels sprouts tossing it around in the pan for another 5 minutes.  Meanwhile, toast some bread that is safe for you to eat.  For me, it's bakery baked 100% rye.  "Butter" the toast and serve with your hash and find your cozy, happy place.

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