I had to do a few errands this morning and on the way back home I was getting hungry. I thought about frying a couple of fresh eggs I picked up from the girls in the yard but when I walked in the house my daughter was just finishing making herself a grilled cheese sandwich to go with soup she was having for lunch. It smelled so good I was now undecided which to have..... eggs or grilled cheese. It didn't take long for me to decide what to do.
I fried up a couple of eggs in bacon drippings and set those aside.
Then I quickly started making a couple of grilled cheese sandwiches. I added one egg between two slices of cheese and proceeded to grill(or griddle rather)the sandwiches.
Not a really heavy lunch but it sure was tasty!!!!!
It’s still July so I tried a new burger this evening. “The Crunchy Guacamole Cheeseburger” I had a leftover Buffalo patty and some buns from the Buffalo Buffalo Cheeseburger cook on Sunday. I spread on some Crystal mayo and then placed on some thinly sliced carrot and celery. (The Crunch) I liked it so much from the Buffalo Buffalo Cheeseburger that I wanted it again.
I then placed on the buffalo patty with 2 slices of sharp cheddar cheese.
Then a heaping tablespoon of fresh made guacamole.
Place on the lid and took it outside to take a plated pic.
This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of brisket or beef ribs the day before.
You will need:
Eggs to scramble. (How many is determined by the mouths you'll need to feed)
Leftover brisket thinly sliced and cut up.
Your favorite rub (The wife likes Montreal Steak seasoning on this recipe)
Anything else you serve with a usual breakfast.
What you do:
Preheat pan to med.
Beat the eggs normally and pour into preheated pan.
Scatter the brisket through out the eggs. Not too much tho as the brisket and smoke flavor are more pervasive than you might imagine.
Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily.
Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this.
I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places.
There is a restaurant here in San Diego (it’s actually on Coronado) called the Bluewater Grill. It is located over the water in the historic former Hotel Del Coronado boathouse, built in 1887. Here’s an aerial picture of it.
Anyway, they have this dish, Crab Cakes Benedict, on their Brunch menu. Here is a Yelp picture of it.
From their menu: “Poached eggs and crab cakes on a toasted English muffin, with spicy cilantro hollandaise, breakfast potatoes and fresh fruit”.
It is delicious and I’ve always wanted to recreate it myself. Tuesday I made the Crab Cakes.
Yesterday evening I started out making up some more Hollandaise sauce
Hollandaise Sauce Ingredients: (Another recipe I followed from Chef John of FoodWishes.com. I added a dash of turmeric, cayenne and white pepper to it and cut Chef John’s ingredient amounts in half)
1 egg yoke
1 tsp lemon juice
3/4 stick of melted Unsalted butter
salt to taste
turmeric, cayenne and white pepper, optional
Cooked up some hash browns.
Sliced up the fruit.
Toasted up some English muffins.
Poached some eggs, added some minced cilantro to the Hollandaise sauce and plated it up.
Cut out a bite.
Eggs were done a little more that I like but they still were a little runny.