Archive for Breakfast

Sweet Potato, Apple and Pancetta Hash


6 oz pancetta or regular bacon, diced
1 small onion, finely chopped
1 large apple, cut into 1″ cubes
1 tsp cinnamon
1-2 tbsp coconut oil
1 large sweet potato, peeled and cut into 1″ cubes
1 tbsp fresh sage, minced (or 1 tsp dried)

In a medium cast iron skillet, cook pancetta 3-5 minutes or until crispy and fat has rendered.  Remove pancetta with slotted spoon, leaving fat in pan.  Add onion, apples, and cinnamon; cook until soft, about 7 minutes.  Remove from pan and add to reserved pancetta; set aside.

If pan is dry, add 1-2 tbsp fat and allow to melt.  Add sweet potatoes and cook undisturbed for 2 minutes.  Stir, allow to cook another 2 minutes undisturbed.  Continue cooking potatoes, stirring as needed to brown all sides, until soft – about 10 minutes total. Add reserved pancetta, onion, and apples back to pan.  Add sage and stir to combine throughout.

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Breakfast Sausage


1 lb. ground pork or ground turkey
1 egg, lightly beaten (optional)
1 tsp. coarse kosher salt
1/2 tsp. ground sage
1/4 tsp. ground savory
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/4 tsp. black pepper
Scant 1/8 tsp. cayenne pepper
Pinch dried thyme
1 1/2 tbsp. palm oil
3/4 tsp. honey

Place ground meat in a large bowl, add the egg if used and mix well.  Combine salt and seasonings.  Sprinkle a little of the seasonings over the meat and work in well; repeat until the seasonings are well mixed into the meat.  Drizzle the palm oil over the meat and work in well, then do the same with the honey.

Shape into patties and fry at a lower temperature than is usual for sausage; the honey will cause the sausage to brown quickly.  Turn frequently and watch closely to avoid burning.

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Baked Florentine Eggs


These are really delicious, but very rich.  Using light cream cheese might keep it from being quite so rich.

1 tbsp oil
6 rashers bacon, sliced into ¼” strips
1 onion, chopped
100 grams baby spinach
125 grams spreadable cream cheese
4 large eggs
Salt and pepper to taste
Chunky toast, to serve
Chives, for garnish

Preheat oven to 180° C (350° F). Heat the oil in a non-stick frypan and saute the bacon and onion until just cooked.  Add spinach and cook until wilted, then stir in the cream cheese.

Spoon the bacon mixture into 4 1-cup greased ramekins, crack an egg into each, and season.  Place in a baking dish and pour in boiling water to come halfway up the sides of the ramekins; cover with foil.

Bake for 10 minutes; remove foil and bake for a further 5 minutes or until the egg is just set.  Garnish with chives and serve with bread.

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