a fast break

hostess with the mostest hotel

Categories: Grains and Pasta, Breads, Pizza, Tarts, Eggs, Breakfast/Brunch, Fête Fact, Posted on February 18, 2020 by Sandy Bergsten

The best part of having a vacation home is that people come to stay with you. One of the challenges is figuring out how to feed all of those vacationers in a way that doesn’t make you feel like hotel staff.

Three meals a day for three days or more is a tall order. Breakfast for a crowd is my Achilles heel. It doesn’t matter how early I wake up, I always seem to be rushing about rather than relaxing with my houseguests.

These past few months our guestroom in the desert has had a virtual revolving door. The upside (other than a full and happy home which I adore) is that I think I have finally figured out a few early morning menus that really work for me.

And how’s this for a funny side note- this past November I started intermittent fasting. I abstain from 8pm to 12 noon each day. It’s been going really well. I’ve noticed a reduction in my inflammation and I’m rarely hangry (just don’t “poke the bear” from 10:30-noon if you know what I mean). 

Another entertaining caveat- I’m finding making breakfast for others so much more enjoyable now that I’m not eating it with them. I just pour myself a big cup of black coffee and relish all the happy people at my breakfast table. I’ve perfected three recipes that I put into rotation each time a new car pulls into the drive.

Who doesn’t love a breakfast sandwich? I make a little assembly line and add a fried egg as folks wander into the kitchen. They’re also great wrapped in foil, so those on the go can take them with them.

Split and toast the English muffins. Place the warm toasted muffins, cut side up, on the toaster tray covered with foil.

Top each half with a slice of American cheese. Place the tray back into the warm, but off, toaster oven to melt the cheese.

Cook the bacon until crisp.

Break the bacon into pieces and place on one half of the cheese covered muffins.

Heat the butter in a nonstick frying pan over medium heat. Crack the eggs into the hot pan. Season with a little kosher salt and a grind of pepper. Cook one minute. With a fork break each yolk. 

Carefully flip each egg and cook for 45-60 seconds more.

Place the eggs on the other half of each of the cheese covered muffins. 

Put the two sides together.

If not eating right away, wrap each sandwich in foil, to keep warm.

French toast for a crowd can make you feel like a short order cook. But this French toast casserole couldn’t be simpler. You make it the night before, then pop it into the oven for 45-60 minutes the next morning.

Perfect with a couple sausage links, some fresh fruit and real maple syrup (of course).

Another “night-beforer” is overnight oats. These wonderful grains can be made several days ahead of time. Top with a big dollop of Greek yogurt, a drizzle of honey, slices of banana, some fresh berries, and even some toasted nuts or granola for a super satisfying first meal of the day.

All three of the recipes will keep your houseguests coming back for more, and most likely coming back!

post a comment

Commenting is not available in this channel entry.