22 December 2014

slowed cooked scrambled eggs, maple-mustard bacon, & nut-fruit bread. {grain-free}

21 December 2014

I didn't sleep very well last night; I tossed and turned. Perhaps it is the impending holiday, and with my childlike enthusiasm I simply cannot wait any longer for what the day will bring: being tucked away in Northern Maine surrounded by family, conversation, the dogs, and a plethora of delicious food made with love.

This morning, I knew immediately that I needed to welcome the much anticipated holiday (and to soothe my lack of sleep) with a warm, comforting breakfast. I hope you enjoy it as well, and have a happy Christmas with the people (and animals) you love the most.

slow cooked scrambled eggs with dill & butter. 
serves 2

1 TBL unsalted butter, divided
1 tsp olive oil
4 free range eggs
2 TBL organic cream
Maldon sea salt and cracked pepper to taste
1 TBL fresh dill, chopped

  1. Heat a small-medium pan over low-medium heat. Add 1/2 TBL of butter and oil to the pan. 
  2. Meanwhile, whisk together the eggs, cream, and a pinch of salt and pepper. When the butter starts to bubble add the add the egg mixture. Cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Add the rest of the butter (this adds a creamy silkiness). Check for seasonings. Serve hot with fresh dill scattered on top.

maple-mustard bacon. 
serves 2

4 slices pork bacon (I used bacon made of pork shoulder--its a little leaner than regular bacon) or turkey bacon
1 TBL maple syrup
1 tsp Dijon mustard

  1. Preheat the broiler or grill in your oven. Lay the bacon an oiled baking sheet. In a small bowl, mix together the maple syrup and Dijon mustard. Brush the bacon with the mixture and pop under the broiler for 3 minutes. Take the bacon out, flip it, brush the other side with the maple-mustard mixture, and pop back under the broiler for 3 more minutes or until desired crispiness (just keep an eye on it to make sure it doesn't burn). Serve hot. 

paleo nut, seed, and fruit bread.
makes 1 mini loaf
This bread is wholesome and dense, like a German rye bread. This is a perfect grain-free vehicle for smoked salmon or heaps of fresh cucumbers. It is wonderful toasted. 

2 heaping cups of raw nuts and seeds of your choice, divided 
1/4 cup of dried fruit of your choice (I used raisins and sultanas)
3 range free eggs
3 TBL of whatever oil you prefer (I used extra-virgin olive oil)
a pinch of Maldon sea salt

1. Preheat oven to 325 °F/160 °C
2. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined.
3. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper.
4. Bake in oven for 45 minutes. Let it cool before removing from the pan.
*The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.

shallot and herb neufchatel.
makes 1 cup

1 package of organic neufchatel, softened at room temperature
1 small shallot, peeled and roughly chopped
a handful of each: flat leaf parsley, dill, chives
1 -2 TBL of organic cream
sea salt and cracked pepper
  1. Add all of the ingredients into a food processor and blitz until smooth. 
happy eatings & cheers!

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