Protein Benedict, the Breakfast of Champions!


I can’t take credit for this recipe — It’s from my partner in crime, cuddling teacher and culinary savior (You mean you actually thought I have some clue what to do in a kitchen? You’re too sweet!)

To be honest, I will admit it sounded a little odd when he first described it to me, but I love meat sauce so we did it anyway!

Tada!

Tadah!

What you will need to serve 4 people:

  1. 1lb of ground beef
  2. 1 roll of polenta
  3. 1 jar of tomato sauce (try tomato basil)
  4. 8 eggs
  5. Some butter
  6. 2 pans (or 1 pan, 1 skillet)
  7. 1 egg poacher, or if you’re really good: https://www.youtube.com/watch?v=UMiCy8EH1go

The meat takes the longest to cook, so start by cooking your ground beef (Matty swears by lean, I like the flavor of the fatty ones so it’s up to your good judgement) in a pan over medium to high heat. The trick is to not break it up into too small of pieces so it doesn’t get over cooked. The beef should take around 20 minutes. Make sure you flip it over every 5-10 minutes so it cooks evenly.

See? Not too small...

See? Not too small…

While that’s going, get a cutting board out and slice your polenta into 1 – 1.5 inch discs.

Once the beef is ready, add your tomato sauce, turn down the heat and get ready to cook your polenta.

This is how your beef will look once it's ready.

This is how your beef will look once it’s ready.

Spread some butter over a skillet, turn it up to medium heat and place your polenta discs (with a little room between each) on the skillet. Flip these over after 2-4 minutes, and plate after 2-4 more minutes of cooking. Cook to preferred crispiness.

Don't be too stingy on the butter ;D

Don’t be too stingy on the butter ;D

Last, but not least: the eggs. You can either use a poacher or this video: https://www.youtube.com/watch?v=UMiCy8EH1go. If you’re using a poacher, fill a pan with 3 inches of water, get it boiling, place your poacher on top and then your eggs. Your eggs will be ready in 2 minutes (they should look done but the center still runny.)

Plating – the polenta goes first, then your eggs, and top with the meat sauce. Yum!

And there you go! If I can pull this off, then there’s no reason you can’t O=]

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Found an Awesome Brunch Place in SF: Bullitt


I went out to Ruby Sky for the Kaskade after party last weekend and one of my coworkers who lives nearby took us to the coolest brunch places the next morning: Bullit.

 

This place is located on Russian Hill up in SF and is just the coolest joint to get brunch after a good night of dancing / partying! They play hip music, serve cocktails (silly me… I tried to get hot chocolate — they don’t have any!)

 

 

I ended up with a grapefruit mimosa (which was delicious!! =3) and the food was great too! Check out their menu:

 

I’m a sucker for eggs benedict so I just had to try it… and boy, I was not disappointed! =3 Definitely check this place out next time you’re up in SF ❤