This Breakfast Bolognese is inspired by a little shakshuka, its classic namesake, and my love for savory breakfast foods. The longer this cooks, the richer it becomes. I recommend a 1 hour minimum cook time after all the ingredients have come together. If you don’t have an hour, consider making it the day before and letting it sit in the fridge overnight.
These savory popovers are perfect by themselves or slathered with honey-pecan butter. They would be great paired with steak (sans butter) or for a fancy brunch (avec butter). Don’t let the look of them intimidate you. No special pan or equipment is required–a whisk and a muffin tin will do.
This easy recipe for deviled egg salad has all the comfort food familiarity without the hassle. Serve on good ole’ piece of stick-to-the-roof-of-your-mouth white bread, with crackers, or by itself. Top with paprika-toasted sunflower seeds for added crunch.
This update on the diner classic, the Monte Cristo, is one to please every palate. Egg and cream soaked challah is cooked and layered with Gruyere or swiss, another piece of challah toast, and topped with maple-candied country ham. If you don’t have country ham on hand, sub 1 for 1 with bacon.
A Muffaletta Mary is Bloody Mary’s half-sister from New Orleans. She’s 1/4 olive salad, 3/4 tomato juice, and a smattering of other ingredients. Garnish with your favorite savory something and you’ve got yourself a hangover cure. If alcohol isn’t your thing, this would make an excellent gazpacho. It’s a thick pureed blend of briny, tomato-rich liquid. Serve with provolone toast, and you’ve got yourself an effective hangry cure.
This sandwich is a mash-up of several of my favorite places, particularly the effervescent, sweet honeycrisp apples from the north and the sharp, creamy pimento cheese from the south. Smokey, thick-cut bacon, a generous amount of bitter baby kale, and a healthy smear of whole grain mustard make one of the most perfect, simply complex sandwiches you will ever eat.