Breakfast For Company at a Moment’s Notice

April 12, 2013 | By | COMMENTS

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We had plans to eat Sunday brunch with Rebecca Lando of Working Class Foodies last week only we were a bit under-the-weather (um, hungover). Instead of canceling, I had an idea: what if I just invite Rebecca over at 11:45? This was at 10:30. So I had an hour and fifteen minutes to cook up an impressive breakfast before she’d arrive. Could I pull it off? I most certainly could. Here’s what I did.

Step one: make a big pot of coffee. (That was Craig’s job.)

Step two: make biscuits. I used my favorite recipe and it took about 20 minutes to get them together and into a hot oven.

Step three: Get bacon going in the cast iron skillet, melt butter in a non-stick pan.

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This is when I cracked open those Happy (or Unhappy) Eggs–8 of them for 3 people–and set about making Eggs Adam Roberts Redux. That involves caramelizing an onion for a while so I could let the onion go in the butter on low heat until Rebecca arrived; when she was at the table sipping coffee, that’s when I’d add the eggs to the pan and eventually the pickled jalapenos and cheese.

I also timed the biscuits so they’d come out of the oven just as she showed up. Bacon, too, rendering it slowly.

And that’s precisely what happened: she came to our door bringing Cava and orange juice for Mimosas. We opted out (our heads throbbing) but drank the orange juice gladly. Oh and she also brought us those pretty flowers you see at the top of the post.

Here’s the finished plate which Rebecca also photographed and posted on Instagram:

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Not bad for breakfast at a moment’s notice!

So be spontaneous this weekend and invite some friends over for brunch. Start with coffee, move to biscuits, get the bacon going and the onion for the eggs and you’re all set. And if you’re not too hungover, you can wash it down with Mimosas. I chased it down with Advil.

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Categories: Food Bits

  • simone

    mmmmm….homemade biscuits! Also, the pickled jalapenos…do you buy them at the supermarket or pickle them yourself?

  • Adam Amateur Gourmet

    I’ve done both but usually they’re out of a jar! (To pickle them yourself, try the recipe in my cookbook in the Brandon Pettit chapter. It’s terrific.)

  • http://twitter.com/WCFoodies Rebecca Lando

    You forgot to mention that this breakfast was as delicious as it was, apparently, simple and convenient to make. Thanks for having me over!

  • http://www.facebook.com/rachel.lester.31 Rachel Lester

    Are ‘biscuits’ just ‘scones’? I mean, that’s what we call them in the UK and they look pretty similar to those in the photos. :)

  • Anonymous

    yum! wowie- ps your guest is super cute!

  • Adam Amateur Gourmet

    Hi Rachel,
    American biscuits aren’t scones… Scones have way more sugar. Biscuits are a staple of the American South and the only real way to learn what they are is to make them. Give it a go!

  • Lydia

    Looks great! I would like to buy bacon that nice, what is it?

  • Adam Amateur Gourmet

    Neuske’s bacon… I learned about it writing my cookbook. A lot of the best chefs use it!

  • http://twitter.com/artfuse Rebecca Lando

    <3

  • Lydia

    Thanks!

  • Erica Vujanov

    Hi Adam, in Australia (and the UK) what we call scones are different to what Americans call scones. A standard scone recipe involves flour, butter, pinch of salt (no sugar) and milk. (then we serve it with jam and cream). Hope that helps! Loving the more frequent posts, by the way! Keep it up :)

  • Lynn

    The Cava might have made your hangover a little better. Just sayin’. :) Biscuits are hard to nail, but looks as if you did it. Yum. And more yum with the bacon and eggs.

  • Christine

    Love Nueske’s bacon – Ruth Reichl recommends it in her recipe for spaghetti carbonara.

  • Tiffy

    I’m not sure how to put this, but Adam, if you want to be food blogger, great; if you want to be a stand-up comic, rethink your day-job.

  • http://www.facebook.com/rachel.lester.31 Rachel Lester

    The scones I make have no sugar, Adam, because I tend to make cheese scones. They have half and half flour and fat. Plain flour and then raising agent added.