Today at the farmers market we were each choosing things we liked. Then we got home hungry! In between breakfast π³ & lunch π΄ I set out for Brunch π adapting recipes from a few places for allergies and tailoring each dish! So here’s what we had.
Omelette (Scott) Baked eggs (Julie) turkey bacon, rice grits, chicken sausage apple, potato hash, gluten free toast, bagels, watermelon π and watermelon cooler. Yes we are stuffed and most of us are napping π΄.
Adapted from Big Bad Breakfast & Two Brooks Farm)
2 cups chicken stock
2 cups unsweetened coconut milk
1 cup white rice grits (Two Brooks Farm)
6 tablespoons Ghee
1 cup Manchego grated (pecorino or parmesan will work)
1 garlic clove minced
Salt & pepper to taste
Combine stock and milk of your choice with rice grits and bring to a boil. Then simmer for ten minutes, stirring often. Remove from heat when soft. Add ghee, cheese, garlic, salt & pepper. Makes 4 cups. I put a led on to keep it warm while I finished everything else.
Egg Bake adapted from Big Bad Breakfast
1 slice gluten free bread toasted with ghee
1/4 cup turkey bacon bites
1/4 cup garlic cheese rice grits
1/4 cup grated Manchego
1/4 cup grated goat cheddar
1 tablespoon chopped fresh rosemary
2 eggs
Salt & pepper to taste
Oven to 350 degrees
Grease/spray 8oz oven safe dish
Cut toast into 4 pieces
Layer 1 piece of toast, bacon, grits, cheeses. Add another layer if room.
Crack eggs over top. Add salt, pepper & cheeses.
Bake 8 minutes (longer for a well done egg) π³
Eat while hot.
3 lbs cubed watermelon π
1/2 cup vodka
1/4 cup Cointreau
2 tablespoons fresh lime juice
Pulse in blender. Serve immediately!
** with leftover watermelon cooler we added ice and made grown up slushee
Watermelon
Squeeze of one lime
Ice
Enjoy! You will need a nap and nothing else after this Big Bad Brunch π΄
π,
Julie
PS: my little helper