Bacon Cheddar Waffles & Eggs with Smoked Ham and a Cherry Pepper Hollandaise

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Pinch of Everything

Savory bacon and cheddar waffles with sliced smoked ham, a sunny side up egg and a cherry pepper hollandaise. Perfect for breakfast, brunch or dinner!

I was inspired to make this by Loring Place in New York City. It makes a delicious flavor combination.

Delish had a great recipe for bacon cheddar waffles that I followed.

For the (light version) cherry pepper hollandaise:

Diced cherry peppers
3 ounces (6 tablespoons) light or reduced-fat cream cheese
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt or coarse sea salt

Add the cream cheese, lemon juice, mustard, and salt to a blender. Puree until the sauce is silky smooth. Stir in the diced cherry peppers.

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Mexican Inspired Shakshuka

Kelly Jones | Philadelphia Sports Nutrition

Happy National Egg Day! Long gone are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.

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Eggplant Shakshuka Recipe

Slightly Sprightly Girl

Breakfast is my favourite meal of the day and I’m all for variety in this meal. Most of the days I consume smoothies, acai bowls, overnight oats and chia pudding or avocado toast for breakfast. However, some days I just feel an uncontrollable need to eat something spicy and that’s when I cave in and make something like I did today.
In no ways am I saying that you should restrict this dish for breakfast. Have it for lunch or dinner by all means.

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Why we should NEVER skip breakfast!

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Sausage & Swiss Stuffed French Toast Recipe

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Using this quick two-part method, youll get perfect French Toast every time. Couple that with this sausage and swiss cheese stuffing, and you have something to really drool over.

Ingredients

1 loaf of sourdough French bread
1/2 lb. ground grass-fed beef (see resources)
salt, pepper, garlic, and rubbed sage (in generous proportions) (find organic bulk spices)
4 oz swiss cheese, shredded
1 C. milk
4 eggs from pastured hens
1 tsp. cinnamon
1 tsp. vanilla  

Want to know how to cook French Toast to perfection?

Directions : View recipdirections on foodrenegade.com

Animals are better than Humans – They wear costumes better

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Brussels Sprout and Chorizo Beer Hash Recipe by Food 52

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Brussels Sprout and Chorizo Beer Hash

  • 1pound Brussels sprouts (outside leaves removed)
  • 3Chorizo links, outer casing removed and crumbled (can also use dried)
  • 1cup beer (I used Great Lakes Dortmunder)
  • 4Large eggs
  • 4Medium blue or red potatoes, halved
  • 1Shallot, diced
  • 3Cloves garlic, minced
  • Olive oil
  • Salt and pepper
  1. Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
  2. In a large sauté pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
  3. Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the beer shortly.
  4. Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
  5. Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is. 
  6. Serve the egg over the hash while both are still piping hot! Enjoy.

Credit: Food 52

Happy Unofficial Pancake Day!!! – Bacon Pancakes w/ Maple-Peanut Butter Syrup

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BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.  

INGREDIENTS

3 – tablespoons peanut butter

1 -tablespoon butter or margarine, softened

1/2 -cup maple-flavored syrup

Pancakes

2 -cups Original Bisquick™ mix

3/4 -cup milk

1/4 – cup maple-flavored syrup

2 – eggs

1/2 – cup real bacon pieces (from 3-oz package)

DIRECTIONS

In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.

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Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.

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In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.

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For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

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