I figured that I would whip up a nice petite modern southern style breakfast. This creation tastes nice!
Sweet Potato Home Fries:
Dice a peeled sweet potato into medium size cube shaped pieces. About 3/4 cup is needed.Boil the diced sweet potato in water in a sauce pot over high heat for 2 minutes.
Drain the water off of the yams.
Place a saute pan over medium/medium low heat.
Add 3 pats of unsalted butter.
Add the blanched diced sweet potato.
Add sea salt.
Add 1 pinch of allspice.
Saute the sweet potato pieces, till they become lightly caramelize.
Keep the sweet potato home fries warm over very low heat.
Butter milk will break and turn into butter fats. Go with it!
Place a small sauce pot over medium/medium low heat.
Add 1/2 cup of buttermilk.
Simmer and allow the buttermilk to break. (Let the buttermilk separate into butterfat curd and water. Little bits of butter curd will appear in the broken buttermilk.)
Add sea salt and coarse ground black pepper.
Add a small amount of a corn starch and cold water slurry, while stiiring, to thicken the sauce to a thin sauce consistency.
Reduce the temperature to very low heat.
Add 2 ounces of buttermilk, while stirring, to whiten the sauce.
Keep the sauce warm over very low heat.
Egg, Bacon and White Asparagus on Toast:
Heat saute pan over medium/medium low heat.
Brush a thick slice of French bread with melted unsalted butter.
Grill the bread, till it becomes toasted on both side.
Keep the toast warm on a stove top and leave the pan on the heat.
Grill 2 bacon slices, till they become three quarters fully cooked.
Cut 2 to 3 white asparagus spears in half lengthwise.
Add the white asparagus spears to bacon.
Saute till the bacon becomes crisp and the white asparagus spears become tender.
Keep the bacon and white asparagus warm on a stove top.
Heat a non-stick saute pan over medium low heat.
Add 1 pat of unsalted butter .
Add 1 whisked egg.
Scramble the egg, till it becomes fully cooked.
Egg, Bacon and White Asparagus on Toast with Buttermilk Sauce and Sweet Potato Home Fries:
Place the toast slice of French bread on a plate.
Place the scrambled egg on the toast.
Place the bacon slices on the egg.
Place the white asparagus spear halves on top of the bacon and eggs.
Spoon the buttermilk sauce over the open faced sandwich.
Mound the sweet potato home fried on the plate.
The flavor of this breakfast entree is old fashioned. The tangy thin buttermilk sauce with curdled butter bits is nice on this open face breakfast sandwich.
Tired of the same old boring breakfast? Breakfast is never boring in this food blog! ... Shawna