Monday, April 29, 2013

I love breakfast!

Yesterday morning, I was up bright and early to run the Flower City Challenge Half Marathon. I managed to finish in a solid 2:06:45 (not so bad when you consider my training regimen). The weather was perfect for this type of race: not too hot, sunny and a light breeze. Plus, the various neighborhoods came out in droves to support all those who ran. It's times like these that I think Rochester is a pretty fine place to live.

Needless to say, my hard work from yesterday warranted a little time off today.  I get a chance to sleep in, rest up and make a fabulous little breakfast plate!

Monday Breakfast

  • 2 slices of bacon
  • 4 slices of liverwurst
  • 2 egg yolks (you could use two whole eggs, if desired)
  • 1/2 apple cut into small wedges
  • sauerkraut
  • spicy brown mustard
  • salt/pepper, to taste
  • Heat a medium pan over medium high heat.
  • Cook the slices of bacon until crisp and set aside.
  • Put the slices of liverwurst in the heated pan with bacon grease and cook until browned on both sides (about 1 1/2-2 minutes per side). Set aside on a plate.
  • Pour the egg yolks into the pan, taking care not to break them. Cook for a minute or until the bottom is set. Carefully flip them over (mine broke at this point, but they still taste good). Cook until they reach your desired doneness. 
  • Place the egg yolks over the cooked liverwurst and season with salt/pepper. Squeeze on a little spicy brown mustard. 
  • Serve with the bacon slices, apple wedges and a some sauerkraut.
This yummy breakfast is fantastic! The liverwurst is slightly crisp on the outside and creamy on the inside. It's a perfect complement to the eggs and sauerkraut. The mustard adds some spicy goodness and the apple a touch of sweet. Throw in the bacon and voila! BREAKFAST!

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