Fall the time of the year when life slows down a little.
Fall and I have a great kitchen relationship, this is the season when I am finally allowed back into my realm; my kitchen. Fall is also the time when I can return to turning on my oven and stove top -all my heat-producing electronics without sweating myself out of the house. For my first Sunday kitchen session of the season I decided on making a savory breakfast. The menu includes rosemary garlic bacon, savory waffles, and rosemary sea-salt crispy smashed potatoes, all easy to prepare and the perfect way to ease back into the arms of my oven and waffle iron.
ROSEMARY GARLIC BACON
Pre-heat oven to 400 fahrenheit. Line large baking sheet with foil. Sprinkle 1 tbsp each of chopped rosemary and bacon on foil. Lay bacon on top of garlic and rosemary. Sprinkle remaining tablespoons each of garlic and rosemary across bacon strips. Bake for 10 minutes and flip. Bake for an additional 8-10 minutes, for crispy infused extra savory bacon. Remove bacon and drain on paper towels.
CRISPY SMASHED ROSEMARY POTATOES
Pre-heat oven to 450 degrees Fahrenheit. Boil a dozen potatoes in salted water; in a medium pot over medium-high heat. Boil for 20-30 minutes until tender and easily pierced with a fork.
Place cooked potatoes on a foil lined backing sheet; cut side down. Using the bottom of a flat bottom glass or a potatoes masher, apply pressure to potatoes and mash until the skin breaks. Drizzle or brush olive oil over all potatoes skins. sSprinkle with chopped rosemary, garlic, salt, and pepper.
Bake for 20 to 25 minutes.
SAVORY STUFFED WAFFLES
Before the waffles, we must prepare our savory waffle mix-ins.
- 1/2 c. chopped green onions
- 1 c. shredded Tillamook white cheddar
- 1 c. cooked-down cherry tomatoes
- 1/2 c. chopped up rosemary garlic bacon
- 1/2 c. caramelized onions.
- eggs if desired on top of waffle
Pre-heat waffle iron to medium heat. Prepare waffle batter to recipe directions adding in measured mix-ins, incorporate well.
Spray waffle iron with cooking spray. Pour in batter and cook according to chosen recipe directions.
While the waffle is cooking bring a non-stick skillet to medium heat on the stove top. Cook egg to desired preference
When waffle is cooked and golden brown carefully pull from iron and place on serving plate.
Top waffle with any remaining cooked down onions, a few crumbs of white cheddar, fried egg, green onions and cooked cherry tomatoes. and salt and pepper to taste. serve with prepared crispy smashed potatoes and rosemary garlic bacon.
garlic rosemary bacon:
- a pound of uncooked bacon
- 3 cloves of garlic, chopped, about 2 tbsp.
- 2 tbsp rosemary, chopped
crispy smashed potatoes:
- dozen small yukon gold potatoes or other small tater, cut in half cross-wise
- salted pot of water
- olive oil
- 3 cloves of garlic chopped
- 3 tablespoons of chopped rosemary
- fresh black pepper
- prepared waffle batter
- white cheddar cheese
- cooked down onions
- cooked down cherry tomatoes
- green onions
- chopped garlic rosemary bacon
- 6 eggs for fried eggs
- olive oil
- sea salt
- fresh pepper
- chopping knife
- chopping board
- cooking spray
- waffle iron
- mixing bowls
- baking sheet
- large non-stick skillet