B r u n c h

I’m aiming to be doing this twice a week, so…

Gonna be another part of the basics – this is basically “adulterate ur eggs” and a tiny lil – basics of gravy/au jus/sauce

Eggs:
4 eggs
Chunk of Feta
1.5 tsp Cream cheese
salt to taste
pepper to taste
1 shake of red pepper flakes
Squeeze of srirachia
1 Tbsp milk

Beat with a fork, mashing the larger/chunkier ingredients (cream cheese and feta, namely) into a more cohesive and breaking apart bit until relatively homogenous. Cuss as you realize you have left out the lox and tear apart maybe two pieces of lox to add to the eggs.

Beat again until homogenous (all coexisting n shite)

Heat cast iron. When up to temp, add butter and butterfly the sausages. Allow butter to heat, add eggs and push around. (I did not do this. I added the sausage first on the rationale that meat cooks faster. The most consistent lessons I relearn with cooking every goddamn time is…cook time remains god…but don’t try to one skillet these. ANYWAYS)

When the eggs start to form cohesive lumps, continue pushing them around until they look wet but not liquid. Dump onto plate.

sausage:
maple sausage, butterflied and pressed to hot cast iron (with a little bit of butter). Keep periodically checking and pressing down with the spatula. remember to flip bc they have sides when butterflied. Remove from pan.

au ju:
1 tbsp maple syrup
1 tsp brown sugar
1 tbsp heavy cream (or beef stock or chicken stock, or hell, if you’re feeling a particular flavor profile, coffee or beer.) to deglaze
salt
pepper
garlic powder (to taste)


Basics of any sauce – leftover fat scraps and/or fat (in this case, scrapings from the sausage and butter), something to deglaze with (in this case, about a tablespoon of maple syrup, then heavy cream) and lower the heat while mixing (medium to medium low heat)

Add seasonings to taste, and brown sugar as it starts to come together and keep stirring. Add a generous pat of butter (call it half a tbsp)

Pour over the sausage. Toast bagels, apply toppings as you like.

Terda. It’s breakfast.
This is sort of my approach when I have time and I wanna be a little extra. The au ju/gravy/reduction whatever you want to call it on this day that ends in y, is just a nice little tipple over the top. Things you could do to it include you could add coffee, you could use ghee instead of butter (if you so chose). If you wanted, could add cajun and crawdaddy meat.

Any and all of these things would work! Just, y’know. Think about what things you like the taste of.
And report back with results.