Pork Debris is a brunch dish that’s usually a happy accident. A pork shoulder is roasted the day before for dinner, there happens to be leftovers, so why not fry the pork up with an egg for breakfast the next morning? However, there’s nothing wrong with making Pork Debris a deliberate meal, either. As in, a pork shoulder goes into the Crock Pot at bedtime so you can wake up to the aroma of slow cooked pork for brunch.
Pork Debris is a great recipe when you’re having people over for brunch and don’t feel like making much of an effort. The food basically cooks itself; you just have to fry a few eggs to throw on top. It’s a big, satisfying meal that will keep you well fueled through the afternoon.
There’s only one reason to fry an egg in very hot extra virgin olive oil, and it’s a good one. This type of fried egg is often called “Spanish style” and there’s no arguing that it’s not delicious. The edges are so crispy, they shatter in your mouth. The white is soft and pillow-like and the yolk is warm and runny. The egg needs nothing more than salt (and maybe a dash of hot sauce) to be a memorable meal.
Once you’ve tasted a Spanish fried egg, you might never want to go back to rubbery, bland fried eggs again. But then there’s that issue of high heat oxidizing extra virgin olive oil, making it a poor choice for high heat cooking. Or is it?
A frittata is a meal suitable for any time of day. Served alone for breakfast or with a side salad for lunch or dinner, it’s a step up from scrambled eggs and less fussy than an omelet.
Frittatas are generally shoved under the broiler for quick cooking and therein lies the only problem with a frittata. Too often, the eggs are dry and bland. But if you give a frittata a little more time, letting it bake slowly in low heat, the eggs are soft and custardy, but still firm enough to slice. It’s a welcome improvement.
Hey, primal pals. Leslie Klenke here! You may know me from Primal Blueprint Publishing’s 2014 release Paleo Girl, my MDA Success Story, the Primal Blueprint Certified Expert Directory, or maybe you took one of my workshops at last year’s PrimalCon. I was so excited when Mark asked me to write a guest post today that I decided I was going to treat you all to two recipes!
Let me start by saying I love breakfast, and I have no shame in admitting that I’ve eaten breakfast food for every meal of my day on more than one occasion. My go-to favorite is eggs over medium paired with bacon and avocado?but sometimes it’s fun to be a little indulgent. Sometimes you just need pancakes.
Hot and sour soup, with its bracing spicy and sour flavor, tastes intuitively like food that will give your immune system a boost. At the very least, it’ll warm your belly and provide a satisfying meal, and with this recipe, no take-out menu is needed.
You can choose to seek out authentic ingredients (like lily buds and cloud ear fungus) or simply go with dried shiitake mushrooms. Likewise, ingredients like soy sauce, sugar and red rice vinegar can be replaced with coconut aminos and plain rice vinegar. This recipe also nixes tofu and cornstarch, resulting in a soup that isn’t traditional but delicious nonetheless.
If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer.
In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.