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!
Mine |
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Trina's at PaleoNewbie.com |
On top of the waffle, I placed a simple homemade Cajun Breakfast Sausage.
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Here's how to make it:
This makes about approximately 8 - 2oz patties
CAJUN BREAKFAST SAUSAGE PATTIES
WHAT:
- 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.
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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.SCRAMBLED EGGS
WHAT:
- 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.
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This is what you'll need for the Creole Maple Glaze.
CREOLE MAPLE GLAZE
WHAT:
- 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!!!
Yum!
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Richard, thanks. I'm glad that you found me. I'm continuing to try improving the site and adding new recipes. Keep stopping by....and let me know what you think.
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