I love weekends. In fact, my heart longs for a weekend with such intensity these days that after 5:00 p.m. on a Wednesday, I cannot believe we’re only midway through the week. Harrumph. That vacation I was dreaming about cannot come soon enough, I tell you! It saddens me that summer, in the traditional sense, is almost over. School is back in session (or will be soon), there are only two summer hours Fridays left at work, and soon, the pool will close for another season. Sigh. The pool has been an oasis for us in the heat of the summer sun, me bobbing about in my little floating orb and Ben standing flat foot in the water that rises above my head. It inspires such laziness, which I adore, but it helps me to relax so much that I swear the pool is one of the few things that have kept me from going crazy these past few weeks. The pool and wine. Why lie?
So here I am, mentally rushing through the work week so I can spend my weekend mornings stretched across the couch with a cup of coffee in hand, a pup across my lap, and a good possibility of coupon clipping action. Stress and worry free, just the way I order up my weekends. Now I’m not a breakfast person during the week, mostly due to the fact that I can’t get my butt out of bed in enough time. However, I do love breakfast on the weekends. Although we have some great places in town, I don’t always want to go out and cooking really detracts from the lazy morning I relish. Internet to the rescue.
A few weeks ago we hosted a brunch, the star of which was our house bloody mary mix. However, a close second were the scrambled eggs. I’d stumbled on a make-ahead recipe that truly was phenomenal, resulting in light, fluffy, golden eggs. Here’s the best part: lightly scramble a mass of eggs a day or two in advance, drop them in a baking dish, place in refrigerator, and ignore. Day of? Preheat oven, place pan in oven, cook and stir a time or two and voila – perfect eggs! I loved it! Laziness + deliciousness (+ brunch cocktail) = perfect Saturday/Sunday morning!
Now, you know me and you know I cannot leave well enough alone. I needed to play, to accessorize, to oomph it up a bit. I needed sexy eggs. Now I don’t know if these ended up being sexy, but how does pretty damn good work? Having weekend guests has been a bit of a constant for us this summer now that we are a bit more settled in KC. On a recent weekend, one of our guests was a self-proclaimed barbecue guru (let’s call him Pork Belly) and I wanted to mix a little of KC’s finest into our morning meal. I once made a comment to him about brisket for breakfast to which he responded “great idea!” so I knew this was a bit of an easy target…
We’re lucky enough to live a few blocks from a great little local grocer with the best meat counter in town. It doesn’t hurt that they have an industrial sized smoker out front chugging clouds of hickory smoke and drool-inducing smells of smoking meat from it’s smokestack. Lucky for us, they sell competition-quality barbecue, including the desirable burnt ends, so I had the start of a very good breakfast. A few other flourishes here and there and the baking dish was sent to the refrigerator for a snooze. Sunday morning dawned with moderate temperatures so turning on the oven wasn’t quite the torturous task it has been of late. We sipped our coffee as our breakfast baked along on its own and once the timer sounded, the bloody mary mix and vodka came out and we sat to a lazy breakfast. My kind of morning!
Smokehouse Breakfast Bake
recipe: jb’s pour house
1 large white onion, very thinly sliced
2 Tbsp. unsalted butter
1 Tbsp. canola oil
1/4 c. barbecue sauce
1/2 lb. barbecue burnt ends, diced
2 Tbsp. unsalted butter
1 dozen eggs
1/2 c. heavy cream
1 c. sour cream
4 green onions, thinly sliced
8 oz. smoked Gouda, shredded
1 1/2 c. diced tomatoes
Set a large skillet over medium high heat. Add onions, butter, and canola oil. Stir often until onions are caramelized, about 15-20 minutes. Remove from heat, add barbecue sauce and mix well. Set aside. Crack eggs into a large mixing bowl. Add cream and season with salt and pepper. Beat well until eggs are fully blended. Place a large skillet over medium heat. Add 2 Tbsp. butter. Once melted, add eggs. Scramble until eggs are just set but very slightly runny still. Remove from heat.
Add sour cream, reserved caramelized onions, burnt ends and green onions to eggs. Mix well. Place eggs in a large ovenproof baking dish sprayed lightly with cooking spray. Cover with shredded smoked Gouda. Place plastic wrap over the baking dish and refrigerate. Can be made several days in advance.
Remove dish from refrigerator and preheat oven to 350 degrees. Bake for about 45 minutes, stirring after a half hour. Remove from oven, add diced tomatoes, and serve, preferably with a brunch cocktail.
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