Benaddictive Breakfast

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 First let me send my apologies for neglecting by cooking and blogging duties Benaddictive Breakfast

SALLY!!!!

First let me send my apologies for neglecting by cooking and blogging duties. It seems that I now have things going on almost every night and weekend and like you I have found it difficult to come home from work and cook up a big meal.

I finally had a chance to get back in the kitchen and decided to visit the magical world of Crazy Plates for some culinary inspiration. I was out late Friday night with Jesse and we finally got around to a feast of a breakfast around 11 (I of course was up at 8 because sleeping in seems to be impossible).

We (Jesse) had fresh bodum coffee, home fries, eggs benedict and fruit. It wasn’t quite up to Cora’s standards but it was still delicious.

I had originally written a wonderful long post but for some reason my first one was deleted. I will paraphrase my original composure.

I miss you, miss cooking random things together at your house, can’t wait to come visit you!!
Also keep your eyes out for an awesome twist on Jamie Oliver’s classic burger. Jesse and I have this perfect idea that will blow your mind.

Love,
Jess First let me send my apologies for neglecting by cooking and blogging duties Benaddictive Breakfast

Benaddicted to Eggs
From Crazy Plates by Janet and Greta Podleski
8 slices Canadian bacon
4 large eggs
1/4 cup mayonnaise
1/4 plain yogurt
1 tbsp honey mustard
1 tbsp lemon juice
pinch of salt and cayenne pepper

1. In a large skillet over medium heat, lightly brown bacon. Remove from pan and set aside.


2. Fill a medium skillet half full of water. Bring to a boil, then reduce heat to simmering. Break one egg into a small dish, then slide egg into simmering water. Repeat with remaining eggs. Simmer eggs, uncovered for 4-5 minutes, until yolks are set, but not hard.

3. Meanwhile, in a small saucepan, whisk together mayonnaise, yogurt, honey mustard, lemon juice, salt and pepper. Cook over medium heat just until the mixture is heated through. Do not boil. Remove from heat.

4. For each serving, place 1 toasted muffin-half on a plate. Top with 2 slices of bacon. Remove egg from water using a slotted spoon. Place egg over bacon. Pour 2 tablespoons sauce over egg. Garnish with fresh dill or parsley, if desired. Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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