Home > Breakfast + Brunch > What’s for Breakfast? A Creative Cooking Crew Challenge

I’m not a boxed cereal kind of gal. Not when I’m alone — and certainly not when I have company.

For challenges (and all-round eating out of the FOODalogue kitchen), I rely on what’s on-hand. Anything that’s not fresh or healthy(ish) is kept to a minimum … a pinch, sprinkle, dusting or dollop.

Living in South Florida, I frequently have out-of-town guests and I love to start the day with something special for them,  like this Breakfast Pot with small quantities of burst yellow and red grape tomatoes, sautéed thinly sliced mushrooms, leeks, fennel, mini sweet peppers, garlic (removed before assembly), oil-cured black olives, and rosemary which were mixed with a teaspoon of pepper gourmandise. The toast is whole grain ciabatta rounds I had in the freezer topped with a dollop of gorgonzola dolce cheese.

Eggs, seasoned with salt, pepper, and a sprinkle of freshly grated parmesan, were set in skillet stove top and then placed on top of vegetables and bread and finished in hot oven. 
That’s was a really good bite.

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If you stayed over another night and we were having breakfast together again, you’d probably get something fruit-based … a little sweet but with savory touches, like this.

Waffle, stewed fruit (apples, dates, raisins), no-fat sour cream seasoned with rosemary and Wrath, a blend of ground chili, chocolate and sea salt.
Topped with crumbled bacon, toasted walnuts and a drizzle of honey.


The group’s breakfast round-up will be posted on April 27 on Lazaro Cooks.


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