It’s hard to believe November is here and the clocks have changed! I took down the Halloween decorations today but won’t start on Christmas until mid-month. We had a gorgeous day, but very chilly weather is coming. When it was starting to get dark at 5:15 PM it felt like midnight already. Anyone else??!!
I don’t know about y’all, but one of my favorite suppers is breakfast for dinner! That could mean a bowl of cereal or a full blown spread – I love it any way it comes. I’ve titled this one “Barefoot” breakfast for dinner because the recipes are inspired by the Barefoot Contessa.
Bacon, Egg & Cheddar Sandwich
Inspired by recipe in Modern Comfort Food
Serves 2 (I doubled for the 4 of us)
- 2 slices think cut applewood smoked bacon, cooked
- 4 extra large eggs
- 2 T. milk
- salt and pepper
- 4 T. grated sharp white cheddar, divided
- 2 English muffins, split and toasted
- 1/2 ripe avocado, sliced
- Scramble eggs with milk, 1/2 tsp salt and 1/4 tsp pepper. Melt in half of the cheese.
- Assemble sandwiches
They were delicious and very filling!
Waffle Iron Hash Browns
Inspired by recipe in Modern Comfort Food
Serves 4-6
- Bag hash browns (mine was 1 lb. 4 oz. from Trader Joe’s)
- 1 small onion, very finely diced
- 2 T. melted butter
- 1 egg, lightly beaten
- 1 T. flour
- Salt and pepper
- I mixed all of this up in a large bowl the night before, covered and left in fridge.
- The next morning, preheat waffle iron. Coat with non-stick spray. Mine is for Belgian waffles and I used about 1 1/3 cups of the mix to make giant hash browns. I cooked each batch for 10 minutes.
Daddy-O makes the most amazing hash browns and I have never been able to replicate them. This was definitely the easiest method I’ve used, and it was pretty successful. I’ll make them again!
Happy November, y’all!!
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