Hey everyone, Hope you all had a good Mother’s Day! If there was a brunch involved, I hope you didn’t have to wait on too long a line or pay too much money for bacon, eggs, and muffins. This week’s video presents a shortcut for all of your future brunch needs: here’s how I make a Sunday brunch in just 45 minutes that features
fantastic breakfast! one thing that really helped me with knife skills was taking a tip from anne burrell on worst cooks in america - train yourself out of the habit of putting your index finger on top of the knife like that. choke up on the knife (i.e. hold it close to the blade, not far back on the handle) and keep your all your fingers in the same place. it gives you way more control and is safer.
SK's blueberry muffin recipe is THEE best. i put so many blueberries in mine you really need to eat them with a fork but idc. other muffin recipes need not apply because these are hired permanently. i never have sugar in the raw so i use the sparkling sanding sugar from king arthur flour. (why is that a pantry staple for me? i think it exists solely for SK's various muffins and breads.)
i also bake my bacon too! i put it on a paper towel to drain and crisp up a little, then (once it has cooled a little obv) i fold the foil up and just leave one bit open like a little spout and pour it into whatever. (...or sometimes like if i'm making the bacon for a sandwich, i leave the grease where it is and just throw a bunch of frozen french fries onto the bacon greasy foil and cook them and eat bacony fries because i'm on a diet.) your eggs look perfect - vital farm eggs are so good, and the eggs you made are creamy but cooked and have distinct pieces. the stirred-forever-eggs that are all...like...spreadable cottage cheese looking are not for me. you hit the sweet spot!
fantastic breakfast! one thing that really helped me with knife skills was taking a tip from anne burrell on worst cooks in america - train yourself out of the habit of putting your index finger on top of the knife like that. choke up on the knife (i.e. hold it close to the blade, not far back on the handle) and keep your all your fingers in the same place. it gives you way more control and is safer.
SK's blueberry muffin recipe is THEE best. i put so many blueberries in mine you really need to eat them with a fork but idc. other muffin recipes need not apply because these are hired permanently. i never have sugar in the raw so i use the sparkling sanding sugar from king arthur flour. (why is that a pantry staple for me? i think it exists solely for SK's various muffins and breads.)
i also bake my bacon too! i put it on a paper towel to drain and crisp up a little, then (once it has cooled a little obv) i fold the foil up and just leave one bit open like a little spout and pour it into whatever. (...or sometimes like if i'm making the bacon for a sandwich, i leave the grease where it is and just throw a bunch of frozen french fries onto the bacon greasy foil and cook them and eat bacony fries because i'm on a diet.) your eggs look perfect - vital farm eggs are so good, and the eggs you made are creamy but cooked and have distinct pieces. the stirred-forever-eggs that are all...like...spreadable cottage cheese looking are not for me. you hit the sweet spot!
Coolio!