Southern Eggs Benedict on Sweet Potato Biscuits

Hey friends! Sorry I've been MIA for the last 2 weeks. I've been busy cooking but not blogging! Since I've been slacking, I'm now committing to posts every Sunday and Wednesday so be sure to check back on each of those days for new breakfast inspiration!

This past Sunday, I hosted a Fall/Autumn themed brunch. Some might have called it a 'basic' girl brunch. ;) Yes, there were lots of pumpkins and spices and Pinterest-worthy apple sangria cocktails but I have zero shame. I'll be posting tons of photos and more recipes in the upcoming weeks so stay tuned!

This is a super simple recipe and it's great for a small party so long as you prep a little bit ahead of time. I made the biscuits the night before then quickly poached my eggs(you can do this ahead of time too...poach the eggs until whites are just barely set then re-heat in simmering water for 20-30 seconds before serving) and topped with a 5 minute hollandaise.

Recipe: Sausage Eggs Benedict on Sweet Potato Biscuit (makes 4 single benedicts)
4 breakfast sausages, casings removed then formed into thin patties(I couldn't find raw breakfast sausage at TJ's so I got sweet Italian and added a teaspoon of sage) 
2 sweet potato biscuits, cut in half horizontally
4 eggs
hollandaise (recipe below)
chives, finely chopped (optional)

Hollandaise Recipe:
3 egg yolks
1 stick of butter, melted
lemon juice (to taste, I used half a lemon)
salt to taste

In a large skillet over medium high heat, cook sausage patties until browned on each side and cooked through, about 3 minutes per side. While the sausage is cooking, heat the poaching water with a tablespoon of vinegar in a large saute pan with high sides(ideally something that has a lid too).

Once the water is barely simmering, drop in your eggs, 1 at a time and cook until the whites are just set. I typically crack the egg into a small ramekin then gently slide it into the water. No fancy tricks or spinning required!

For the hollandaise, heat a medium sized sauce pan with about an inch of water to a simmer. Add your egg yolks to a heat-proof bowl(glass or metal) and squeeze in a bit of lemon and a pinch of salt. Whisk thoroughly until completely smooth. Have your melted butter ready then place the bowl over the simmering water. DO NOT LEAVE THE STOVE! As soon as you place the bowl over the simmering water, continue to whisk vigorously while slowly drizzling in the melted butter. If you feel the mixture seizing up quickly, remove the bowl from the simmering water and continue drizzling butter while whisking. Return the bowl to the heat when you feel like you've got it back under control. Once the butter is completely incorporated, taste for seasoning and add more salt/lemon as needed.

To assemble, place your sausage on the biscuit, top with a poached egg, and then the hollandaise. Garnish with chives or paprika and serve immediately.

Tom Yum Fried Rice with Sunny Side Up Egg

Tom Yum Fried Rice with Sunny Side Up Egg (serves 1)
1 large clove of garlic, thinly sliced
1/2 tablespoon butter
1/2 cup cooked rice (I used leftover short grain sticky rice but you can use any)
1 small tomato, cut into large chunks
2 tsp fish sauce, may want more to taste
1/2 tsp granulated sugar
1 green onion, sliced, use green parts only
1 egg
salt & pepper
fresh lime, to serve
sausage(optional, to serve alongside)

1. Heat a small skillet over medium heat. Add butter then sliced garlic. Cook until fragrant(don't let it brown!), about 1 minute.

2. Add rice then toss to coat. Add half of your tomatoes to cook down to impart color. Add fish sauce and sugar, stir to coat rice. Allow to fry for 3-4 minutes until tomatoes begin to break down.

3. In a separate frying pan, cook your egg(however you want!). I cooked mine at a medium-low heat for sunny side up perfection. Season with salt and pepper. Use a biscuit cutter to make a perfectly round egg, if you're feeling fancy. :)

4. Taste your rice to see if it needs seasoning. Add salt or more fish sauce as needed. Remove from heat and add green onions and remaining tomatoes. Toss through and plate.

5. Serve with egg atop the rice and a fresh lime wedge for squeezing over the top.

Full English Breakfast Pizzas

Guys, I did something crazy. This were ridiculously good but quite possibly the messiest thing I've ever attempted to eat. Against my initial judgement, these are fork and knife kind of pizzas. You and your shirt/pants/cat will thank me later.

Full English Breakfast Pizzas(makes 2-3 individual pizzas)
Prepared pizza dough, my go-to is Bobby Flay's recipe (you can also use store-bought, I really like Trader Joes' pizza dough)
olive oil
1 13.7 oz can Heinz Beans (we get them by the case on Amazon... or individually at World Market)
1/2 a large portobello, thinly sliced
2 strips of bacon, cut into large chunks and cooked until crispy
3 small breakfast sausages, cooked
2-3 small-medium sized tomatoes, cut in half then flash grilled in the bacon grease :)
3 ounces aged English cheddar (again, TJ's has an amazing one called English Coastal Cheddar from Dorset, aged 15 months)
2-3 eggs, depending on how many pizzas you make
chives, for garnish

Preheat oven to 425 degrees(220 C). Roll or stretch your pizza dough into individual pizzas(you determine how hungry you are!), make sure your dough is about a quarter inch in thickness. Drizzle the dough with olive oil then throw into the oven to par-bake for about 8 minutes, until crust begins to become dry and puffed.

To assemble, put a generous layer of beans as your 'sauce', add mushrooms, bacon, sausages, tomatoes, and cheddar. Place into the oven for another 6-8 minutes until the crust just barely begins to brown. Pull out one more time and carefully crack an egg into the center of each pizza. Return to oven for another 3-5 minutes until the egg white is just set. Allow to cool for at least 5 minutes before eating. Use a fork and knife...

Moroccan Baked Egg (for 1)

While the husband was off playing cricket all weekend, I decided to sleep in and enjoy an individual skillet of yumminess. I was mainly trying to use up some heirloom tomatoes before they went off and baked eggs always hit the spot. This recipe is seriously adaptable so long as you have tomatoes and eggs. I eyeballed the spices so feel free to adjust to your taste.

Moroccan Baked Egg (serves 1 hungry person)
1 tbs olive oil
1/4 onion, diced
2 cloves of garlic, minced
1 tsp sweet paprika
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1 pinch chili flakes (or to your taste)
1 1/2 cups cherry tomatoes
1/4 cup water
1 or 2 eggs(depending how hungry you are)
freshly ground pepper
kosher salt 
crusty bread for dipping

Preheat oven to 375 degrees Fahrenheit(190 Celsius). In a small oven-proof saute pan over medium high heat, add olive oil and onions. Saute until onions are becoming brown around the edges and translucent, about 5 minutes.

Add garlic, paprika, cumin, coriander, cinnamon, and chili flakes. Cook over medium heat until the spices become fragrant. Season with salt and pepper. 

Add tomatoes and water. Lower the heat to a simmer. Simmer until tomatoes are 80% broken down, you can help them along by squishing them with the back of a spoon. Taste for seasoning and add more salt as needed. 

Make a well in the center as best you can then crack an egg into the middle. Let cook for about a minute on the stove top then place into the oven. Bake until the egg white is just set and yolk is still wiggly, about 3 minutes. Serve with crusty bread or pita. 

Watermelon 'Cake' with Honey-Greek Yogurt Frosting

Last weekend we celebrated both my mom's 60th and my sister's 33rd birthdays. Naturally, I made a huge brunch spread and decided since cake might be a little ridiculous for breakfast(not to mention, all of the other indulgent things I made), I decided on a watermelon 'cake'. It's fairly straight forward and doesn't require much time at all. For how easy it was, it definitely looked quite impressive!

Watermelon 'Cake' with Honey-Greek Yogurt Frosting (inspired by Pinterest)
1 small to medium sized watemelon
1 cup 0% Fage greek yogurt (if you have a larger melon, you may need more)
1 tablespoon honey
1/2 cup slivered almonds
fresh berries for garnish

Slice the skin off of your watermelon, getting rid of all white areas. Next, cut off the ends until it's an even cylindrical shape(similar to a cake layer). I opted not to make a middle layer for fear of it sliding around. Mix yogurt and honey until combined. Frost your watermelon in a generous layer. Using the cup of your hand, press the slivered almonds up the sides. Decorate the top with fresh berries then watch everyone's surprise when you cut into the finished product to reveal the fruit center!