This could very well be our favorite new tradition!
Needs few words.
1 lb bacon
2 1/2 Tablespoons light brown sugar
1/4 teaspoon cayenne
350 oven. Bake 45-ish minutes.
I did a happy dance after figuring out I could avoid the Sunday supermarket rush. Plus the bacon didn't hurt. Frittatas have saved me on many occasions for breakfast, lunch, dinner and sometimes for entertaining. Don't share the ingredients with pickier eaters unless you really do want to go to the store. 🙂
6 eggs (I used the 5 I had. Six are better)
6 strips of bacon cooked and chopped
3 russet potatoes, peeled, quartered and steamed till tender
1-2 ounces meltable cheese of choice, chopped
Salt & pepper
Preheat oven to 375. In medium non stick pan melt a knob of butter with a small pour of olive oil over medium heat. Don't be stingy, it helps release the eggs later and adds flavor. Slice the potatoes and give them a good stir around with salt and pepper. While they take some color, whisk the eggs with 1/4 teaspoon salt, a few grinds of pepper, bacon and cheese. Add eggs to potatoes, redistribute the lumps and bumps, then let set and pop in oven. When cooked through (10-15 min), broil so cheese bubbles on top.
Serve with salad and bread.
Optional add-ins: sautéed onions, shallots, mushrooms, peppers. It's all good.
Here's what you do when you find the challah that your mother brought to celebrate on Friday night but that you forgot to set out because you hid it from thieving dogs.
Make French toast.
It seems particularly appropriate that the Medieval reference in France to stale soaked bread fried up in fat is “pain perdu” or “lost bread”.
It's really a no recipe recipe but I shall list the ingredients anyway.
1/2 – ish loaf of challah or stale bread of choice sliced 3/4 inch thick
1 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla paste or vanilla
1/2 teaspoon cinnamon
Juice from 1/2 clementine
Pinch of salt
2 tablespoons unsalted butter
Whisk everything but the bread. Soak bread slices, both sides. Melt butter in the skillet. Fry bread both sides. Serve with jam, syrup, honey or Nutella!
Good for breakfast, lunch or dinner – B
Another big game this weekend so as requested: The buckeyes recipe! For the un-initiated, they are creamy, sweet, stern clogging, peanut buttery deliciousness. Also no cooking, no baking, no frying. Just blending and shaping (and dipping in chocolate ;-).
I find all the recipes are basically the same. I reduced this one (click here) by a third and still had leftovers from an 18 person celebration.
Eat – B