This morning, as a treat to the wife and...the mother-in-law, I made a breakfast (brunch, really) stack. Four components pulled together to make a breakfast that was so packed with flavor!
Sweet and Savory are married in harmonious bliss on this plate.
The base of the dish is a Sweet Potato Waffle. The recipe is from Trina, over at PaleoNewbie.com.
You can find it here: Sweet Potato Waffle.
While you are there, dig around. This lady has some seriously good eats. When we started this Paleo journey, Trina's recipes played a huge part in our transition. Her recipes were easy and tasty and made this feel nothing like a diet. Thank you, Trina!
|Trina's at PaleoNewbie.com|
On top of the waffle, I placed a simple homemade Cajun Breakfast Sausage.
Here's how to make it:
This makes about approximately 8 - 2oz patties
CAJUN BREAKFAST SAUSAGE PATTIES
- 1 lb ground pork
- 1 egg
- 1/4 cup almond flour
- 1 Tbsp maple
- 1 heaping tsp salt
- 1 tsp ground black pepper
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp fennel seeds (chopped w your knife)
- 1/4 tsp dried oregano
- 1/4 tsp thyme
- 1/4 tsp dried sage
- dash red pepper flakes
- Preheat your oven to 425f. And line a baking sheet with foil.
- Dump all above ingredients into a mixing bowl. Using your hands, gently mix & knead the meat until all ingredients are evenly distributed.
- Divide mixture into approximately 2oz. balls. You should have 8.
- Place them onto the foil-lined baking sheet and flatten into patties.
- Bake the patties for 7 minutes, then flip and bake an additional 7 min. (note: you can broil them for a couple minutes to get that dark browning.)
- Remove from oven and serve.
______________________________Next, in the stack, is the Egg Scramble. Just scramble your eggs how you like 'em. I just heat my skillet on MEDIUM LOW. Low temps are the way to go.
- 6 eggs
- 1/4 cup cashew milk (whatever milk you choose)
- salt to taste
- Heat your skillet to MEDIUM LOW. Low temps are the key.
- In a bowl, break and scramble your eggs. (I don't worry about over beating them.)
- Add your milk and salt and whisk your eggs to incorporate all.
- Put 2 Tbsp ghee into the skillet. (Wait until you are ready to cook the eggs.)
- When the ghee is warmed, pour the egg mixture into the skillet. DO NOT STIR.
- Let the eggs set for a good solid minute and let the eggs start to set.
- Gently start to pull the edges in with your spatula, letting the liquefied egg got to the edges of the pan.
- Pull the skillet off of the stove, before the eggs are completely cooked. The residual heat will continue to cook the eggs.
This is what you'll need for the Creole Maple Glaze.
CREOLE MAPLE GLAZE
- 3 Tbsp Creole Stone Ground Mustard
- 3 Tbsp Honey
- 3 Tbsp Real Maple Syrup
- Dash of Cayenne Pepper
- In a bowl, mix equal parts of the mustard, honey and maple.
- Add a healthy dash of cayenne and mix well.
- Taste for spiciness. Add more cayenne if you want a kick.
CAJUN BREAKFAST STACK with CREOLE MAPLE GLAZE
Enjoy!! Bon Appetit!!!