Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator
Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately
Sliced cheese (sharp cheddar or American do the best)
Cooked breakfast meat (ham, sausage, bacon)
Instructions:
Step One: Preheat the over to 300 degrees. Add eggs, milk, chicken powder and black pepper to a bowl. Blend together with an emulsifier, or add to a blender. Blend until everything is well combined.
Step Two: Strain the mixture through a sieve to remove chunky egg bits. Add parchment paper to the inside of a baking dish. Pour the egg mixture into the baking dish.
Step Three: Chop the whole green onion and add to the top of the egg mixture.
Step Four: Wrap the top of the baking dish with aluminum foil. Put the baking dish on top of a baking sheet. Fill the baking sheet with water. Cook in the oven for 1 hour.
Step Five: Cut the egg mixture to the size that will fit your burger buns. Add mayo or hot sauce the burger bun, add the egg and breakfast meat of choice.
Step One: Preheat oven to the temp indicated on the Pillsbury can. Once the oven is to temp, cook the biscuits according to the instructions.
Step Two: Heat a pan to medium high heat. Cook the sausage.
Step Three: Add butter. Once the butter is melted, add the flour. Make sure to coat the sausage in the flour.
Step Four: Add one cup of milk to the sausage and flour. Mix everything together. The mixture should be very thick. Keep adding in milk, little by little, mixing it through the sausage to get the right consistency. You may not need the entire 2 cups of milk.
Step Five: Add smoky seasoning, paprika and black pepper to the mixture.
Step Six: Garnish with green onion and serve with biscuits.
Notes: For a more complete breakfast, poach two eggs and serve with the biscuits and gravy. Tabasco is the best hot sauce for this meal.
1 cup plain Greek yogurt, made with whole milk and at room temperature
1 to 2 garlic cloves, finely minced
2 eggs
3 tablespoons extra virgin olive oil
1 to 2 tablespoons vinegar
2 teaspoons Aleppo pepper or red pepper flakes
Fresh dill
Instructions
Step One:
In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.
Step Two:
Bring a medium saucepan full of water to a boil. Stir in the vinegar.
Step Three:
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
Step Four:
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Step Five:
Prepare and cook the second egg exactly as you did the first.
Step Six:
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Step Seven:
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.
Step Eight:
Serve immediately with your favorite rustic bread.
Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.
Instead of blueberries, you can substitute chocolate chips or keep the bagel plain.
Instructions:
Step One: Combine 2 cups of bread flour, yeast, honey, salt, sugar, cinnamon, and warm water in the bowl of a stand mixer with a dough hook. Mix on low and slowly add 2 more cups of flour
Step Two: Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Add the blueberries. Dough may get wet as they incorporate, add more flour as necessary. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. Add more flour if necessary
Step Three: Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is puffy and springs back when you poke it, about 20 minutes. It will not double in size
Step Four: While the dough rises, preheat the oven to 425°F. Fill a saucepan with water and bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside
Step Five: Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each, for smaller bagels, or into 8 pieces, about 4 ounces each for larger bagels. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes
Step Six: After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels, taking care not to overcrowd the pan (I could only boil 2 at a time). Make sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer
Step Seven: Stir together the sugar and cinnamon. Once all of the bagels have been boiled, whisk together 1 tablespoon water and the egg white until evenly combined. Brush the egg white mixture onto the bagels. Sprinkle the cinnamon sugar mixture evenly over the bagels
Step Eight: Arrange the bagels on the baking sheet lined with parchment paper about 1-inch apart and bake. You may need to do it in two rounds. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior
