Way back when the pandemic first hit and the world had to hunker down, I thought that would mean every day could be treated like a Sunday. Quality family time. While we couldn’t attend church, we could read scripture together and sit down to a beautiful breakfast.
Turns out my fantasies of Sunday Morning everyday were short lived. While we did have breakfast together a few times in the middle of the week, it didn’t become a part of our daily routine. Hubby settled into having a bowl of cereal in the mornings and Kiddo wasn’t interested in eating at all. At lease not first thing. So much for my favorite meal of the day.
As life returned to normal and my guys were once again heading off to work, I put my foot firmly down. Breakfast was going to return to our house again. After all, it wasn’t like we had any place to hurry off to on the weekends. Fairs, markets and festivals had all been canceled or postponed. While we had taken to drives in the country, which are so nice, sitting down to breakfast one day a week was the highlight of the week for me.
Truth be told, my favorite part of being on vacation is that we have breakfast before heading out. I adore all things breakfast. Sometimes I even like to have breakfast for dinner. Especially breakfasts with a sauce or gravy. Yum!
Chorizo Benedict Breakfast with Pan-Fried Potatoes
Spicy Chorizo Benedict
3/4 lb bulk Chorizo Sausage
1/4 lb Ground Pork Sausage
2 English Muffins
Butter as needed
Salt to taste
Black Pepper to taste
In a bowl, mix ground sausages together. Divide into 4 balls, flatten into sausage patties just a little larger than the muffins.
Cook sausage in a skillet over medium heat until cooked through, turning once. Keep warm until ready to serve.
Meanwhile, split muffins. Toast the muffins, butter and keep warm until ready to serve.
Make the Hollandaise Sauce, keep warm Poach eggs once everything is ready and it’s time to assemble.
Tabasco Hollandaise Sauce
3 Egg Yolks
1/4 teaspoon Dijon Mustard
1 tablespoon Lemon Juice
1 dash Tabasco Sauce or to taste
1/2 cup Butter
Tabasco Hollandaise Sauce: In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 30 seconds, stir, the continue to microwave for another 30 seconds, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of simmering hot water.
Pan-Fried Breakfast Potatoes
1-1/2 lb Small Yukon Gold Potatoes
1 Garlic Clove
1 tablespoon Bacon Drippings
1 tablespoon Vegetable Oil
Kosher Salt to taste
Black Pepper to taste
Scrub potatoes, cut into bite-size pieces. Place potatoes in a steamer basket. Submerge basket in a large pot of salted water.
Bring to a boil, cook for about 6 minutes, just until tender. Pull basket from water, let drain and cool
While the potatoes are cooking, peel the onion, cut in half root to tip, reserve half for another use. Slice remaining half into thin half-moon slivers. Set aside. Peel and mince garlic, set aside.
Heat a cast iron pan over medium heat. Add the bacon drippings with vegetable oil while the pan heats. Spread potatoes out in a single layer. Add onions.
Cook undisturbed for about 5 minutes, then turn potatoes and mix in the onions. Spread out again, continue to cook and turn until nicely browned.
Once the potatoes have a beautiful golden-brown color, add garlic, season with salt and pepper to taste. Keep warm until ready to serve.
To assemble: Plate 2 English Muffin halves on each of 2 plates, buttered side up.
Top muffins with sausage patties, top patties with a poached egg each. Ladle eggs with Hollandaise Sauce. Plate potatoes, ladled with sauce. Generously season with salt and pepper, serve and enjoy.