Grand Slam Breakfast
Brunch is my thing. When I had my restaurant, Lisa Marie, our weekend brunches were always packed, especially Sunday brunch. I love brunch so much, I wrote an entire cookbook about it called Brunch Life – because as the title suggests, brunch, is a way of life. So, you could image how excited I was to make the most epic breakfast/brunch ever on the most epic brunch-making machine – the Alchemy. I might be biased, but being able to cook up bacon, eggs, sausage, French toast, hash browns and make fresh raspberry jam, all at the same time, all on one machine, is totally epic. Just picture it, you’re at the cottage for the weekend, your friends and family are slowly emerging from their rooms, while you’re busy cooking up the most insane meal for them all to share, family-style. That’s how memories are made, good people, good food, good times. Keep reading to find out how to make this ultimate Grand Slam Breakfast, or jump to the full recipe.
Season the ground pork with the Country Breakfast Sausage seasoning and mix together well.
Shape into four patties.
Add raspberries to a small cast iron pan, add the sugar, maple syrup and water. Place on the plancha. Allow to cook down, stirring occasionally, until raspberries thicken into a jam.
Grate the potato. Season with 1 tsp apple pie seasoning, salt and pepper. Crack in an egg and mix. Set aside.
Crack four eggs in a bowl and add the milk and ½ tsp apple pie seasoning, whisk together.
Place the sausage patties and peameal bacon on the diamond plated grill. Add the bacon to the plancha. Cook the sausage and peameal bacon until cooked through and the strip bacon until desired crispiness, flipping occasionally.
Place a square egg ring on the plancha and pour in the grated potato, spread it around evenly with a fork. Let the potato cook slightly and then remove the egg ring, flip and let the other side cook. Using the metal spatula, flatten out and break up the potato a bit so the middle is cooked. Flip as needed.
Dip each piece of bread into the egg and milk mixture, place on the plancha and allow to cook, about 2-3 minutes and then flip and let cook through. Crack three eggs onto the plancha and fry sunny side up.
Thinly slice your orange.
To plate, remove everything from the grill and place on a platter. Pour the raspberry sauce on top of the French toast, or serve separately in a small bowl. Season your eggs as desired. Then dig in!
And now for the full recipe...
Grand Slam Breakfast
Serves 2-4 people
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
8 slices bacon
1 lb ground pork
2 tbsp How to BBQ Right's Country Breakfast Sausage Seasoning
5 slices peameal bacon
4 slices brioche bread
1 yukon gold potato
8 eggs – 4 for French toast, 1 for potatoes, 3 sunny side up
2-3 tbsp milk
Apple pie spice
½ pint raspberries
1 tbsp sugar
1 tbsp water
1 tbsp maple syrup
1 orange
How to make the Grand Slam Breakfast
Season the ground pork with the Country Breakfast Sausage seasoning and mix together well. Shape into four patties.
Add raspberries to a small cast iron pan, add the sugar, maple syrup and water. Place on the plancha. Allow to cook down, stirring occasionally, until raspberries thicken into a jam.
Grate the potato. Season with 1 tsp apple pie seasoning, salt and pepper. Crack in an egg and mix. Set aside.
Crack four eggs in a bowl and add the milk and ½ tsp apple pie seasoning, whisk together.
Place the sausage patties and peameal bacon on the diamond plated grill. Add the bacon to the plancha. Cook the sausage and peameal bacon until cooked through and the strip bacon until desired crispiness, flipping occasionally.
Place a square egg ring on the plancha and pour in the grated potato, spread it around evenly with a fork. Let the potato cook slightly and then remove the egg ring, flip and let the other side cook. Using the metal spatula, flatten out and break up the potato a bit so the middle is cooked. Flip as needed.
Dip each piece of bread into the egg and milk mixture, place on the plancha and allow to cook, about 2-3 minutes and then flip and let cook through.
Crack three eggs onto the plancha and fry sunny side up. Thinly slice your orange.
To plate, remove everything from the grill and place on a platter. Pour the raspberry sauce on top of the French toast, or serve separately in a small bowl. Season your eggs as desired. Then dig in!
