Category Archives: Breakfast/Brunch

Poached Eggs in Chickpea-Tomato Ragu


Poached Eggs with Chickpea Tomato Ragu
Serves 4


  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 jalapenos, chopped (leave seeds out to make it less spicy)
  • 4 garlic cloves, chopped
  • 1 (15oz) can garbanzo beans, drained and rinsed
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. cumin, freshly ground
  • 1 (28oz) can crushed tomatoes
  • salt and pepper, to taste
  • 1 cup feta, crumbled
  • 4 large eggs
  • 1 Tbsp. flat-leaf parsley, chopped
  • Pita Bread, for dipping


  1. Preheat oven to 425F.
  2. Heat oil in a large cast-iron skillet over medium heat.
  3. Add onions and jalapenos until soft, about 5 minutes.  Add garlic until fragrant, ~2 minutes.
  4. Add garbanzo beans, paprika, and cumin until fragrant, ~2 minutes.
  5. Add crushed tomatoes and bring to a boil.  Reduce heat to a simmer and allow to reduce by half, ~20 minutes.
  6. Season with salt and pepper to taste and add feta.
  7. Make 4 indents in the mixture with the back of a spoon and crack eggs into each indent.  Bake until whites are just set.
  8. Garnish with parsley and serve with warm pita bread.
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Posted by on June 13, 2012 in Beans, Breakfast/Brunch, Entrees, Uncategorized


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Buttermilk Biscuits with Creole Sausage Gravy

Buttermilk Biscuits with Creole Sausage Gravy

Make sure you have time for a nice long nap after eating this.  It is very rich and filling.

Ingredients (for biscuits):

  • 300g all-purpose flour
  • 5.5 g salt
  • 14g sugar
  • 14g baking powder
  • 100g butter
  • 6 fl. oz milk

Ingredients (for gravy):

  • 1 pound hot Italian sausage
  • 2 Tbsp. flour
  • 4 cups milk (2% or whole)
  • 2 Tbsp. creole seasoning

Directions (for biscuits):

  1. Sift dry ingredients to blend.
  2. Cut cold butter into small chunks and add to the dry mixture.  The mixture should be mealy not over-mixed.
  3. Add milk and butter and combine until dough holds together.
  4. Flour work surface and knead dough until it forms a mass.
  5. Roll out dough to 1/2 inch thick.  Cut with something round (I used a water glass) and place biscuits on a paper-lined sheet pan.
  6. Bake 425F for 10-15 minutes until the tops are browned and interiors are still moist.
  7. Place on wire rack to cool.

Directions (for gravy):

  1. Brown Italian sausage in skillet over medium heat.  Remove sausage with slotted spoon keeping fat in skillet.  If there isn’t any fat add 2 Tbsp. butter to the skillet.
  2. Add flour to skillet and stir constantly for 3 minutes over medium heat.
  3. Slowly whisk in milk and stir over moderate heat until the sauce coats the back of a spoon.
  4. Add sausage and creole seasoning.
  5. Pour gravy over hot fresh biscuits and enjoy!

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Poached Egg

Poached Egg


  • Eggs
  • White Distilled Vinegar
  • Sea Salt, to taste
  • Fresh Cracked Pepper, to taste


  1. Crack egg and place in 1/4 cup vinegar for 5 minutes to firm up the egg white.
  2. Bring pot of water to a rolling simmer.  Whisk water to form a vortex and pour egg into the middle of vortex.  Continue stirring around edges for 2 minutes.
  3. Remove egg gently with a slotted spoon and season with salt and pepper.

Recipe adapted from Thomas Keller


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Chicken and Waffles

Chicken and Waffles
Chicken and waffles are a classic soul food dish.  The salty, crispy chicken paired with sweet waffles is a perfect match!

Southern Fried Chicken

Bacon Waffles

Honey Butter

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Posted by on January 26, 2012 in Breakfast/Brunch, Entrees


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