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Simple Joyful Food

a journal of simple living + healthy eats

chicken recipe

Brunch in a bowl.

January 10, 2014 4 Comments
Brunch in a bowl (c)nwafoodie

This just sounded right the other morning.  Dennis was working in the office, paying bills. The fireplace was roaring, crackling with tiny pop, pop, pops as Hudson curled up on his little worn spot on my chair.  He chose the perfect in-between spot between himself, the fireplace, and watching me in the kitchen.

So yes, I do believe brunch in a bowl made perfect sense to pull together.  It looked so lovely and tasted incredibly delightful that I figured I should share it with you.

Curl up on your own worn out spot in your comfy chair and may this dish inspire you.  It is so tasty, you are gonna’ want to put your foot in it.

 

Breakfast in a Bowl

Serves 4

Ingredients

4 Dr. Praegers broccoli potato pancakes (any potato pancake would also work)

4 Applegate naturals chicken & sage breakfast sausage

8 eggs

8 baby bella mushrooms, sliced

1 cup Imagine Foods creamy portabella mushroom soup

Macadamia nut oil (or olive oil)

1 tsp Garlic

Salt

Pepper

2 tablespoons butter

2 tablespoons Parmesan cheese

1 leaf Romaine lettuce (or spinach, kale, any green), thinly sliced

Instructions

1.

Preheat oven to 120 degrees or on the low “warm” setting. Place 4 bowls in the warmer.

2.

Heat a cast iron skillet on medium high heat and add oil.

3.

Once hot, add pancakes to the pan and cook on both sides until lightly browned.  Remove and tent in foil.  Place in warmer.

4.

Slice the sausages lengthwise until you have long thin strips.  Add to skillet and cook until lightly browned. Remove and tent in foil. Place in warmer.

  1. Add lettuce to skillet and sauté just until it begins to wilt. Remove and tent in foil. Place in warmer. Turn stovetop off.

5.

One a separate burner, add oil to soup pot.  Place mushrooms in the pot and sauté down until wilted.  Add garlic, salt and pepper.

6.

Add mushroom soup to skillet and cook until bubbling.  Taste to see if it needs additional salt or pepper.  Turn down heat to low.

7.

Turn heat back on the cast iron skillet to medium-high. Add 2 tablespoons of butter until you stop hearing the butter sizzle.

8.

Crack two eggs into the skillet and cook to your liking.  Dennis likes his once over easy and I like mine cooked till the yolk is hard.  Somewhere in the middle will please just about anyone. The eggs cook fast so you can plate (aka bowl) for each.

9.

Remove a bowl from a warmer.  It is time to layer: potato pancake, sausage, mushrooms, soup sauce, eggs, mushrooms, soup sauce, lettuce, and parmesan.

10.

Repeat until all four bowls are complete.

You can now go on with your day, brunchy bowl in hand.

Fireplace to your left.

Loved ones to your right.

Dog at your feet.

Life is good.

Eat well, my friends. Eat well.

Lyndi

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Recipe Rating




  1. StaC says

    January 10, 2014 at 11:07 am

    I'm going to try it, but I don't think I'm going to put my foot in it!

    Reply
    • lyndi says

      January 10, 2014 at 2:08 pm

      ha! That's one of my favorite lines from the movie "Last Holiday" with Queen Latifah.

      Reply
  2. Debbie Arnold says

    January 12, 2014 at 3:15 am

    Sounds like something to curl up on the couch with and enjoy that fireplace. Come on spring!

    Reply
    • lyndi says

      January 17, 2014 at 10:16 pm

      Amen!

      As long as I can keep that fire burning and have Spring at the same time. 🙂

      Reply

hello + welcome

author image of thejoyofeatingwell blogMy name is Lyndi. Hello!

I love slow living and embracing an edited life.

In this blog I encourage food joy by focusing on simplicity tips and tricks.

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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