Sunday, May 31, 2009

Blueberry Waffles with Lemon Curd, Hashbrowns and Cheesy Eggs


8 Frozen Blueberry Kashi Waffles
~20 oz Frozen Shredded Hash brown potatoes
8 Eggs
3 oz shredded pepper jack or Mexican blend cheese
3 green onions, thinly sliced
3 Tablespoons Vegetable oil
1 Tablespoon Butter
salt and pepper

Lemon Curd - I used Alton Brown's recipe here. (there will be extra)


Prepare Hash browns according to package directions. When I cook them, I put a bunch of salt and pepper in the pan with the oil, add the potatoes, and add more salt and pepper on top. Potatoes are bland and they need lots of seasoning. When the potatoes are golden brown, stir in 2 sliced green onions.

Scrabble eggs in 1 Tablespoon butter. Salt and Pepper. Once eggs are almost set, add the cheese and stir until melty and gooey. Stir in 1 sliced green onion.

Heat waffles according to package directions. Serve waffles with a spoonful of lemon curd - it is very flavorful, so go easy on it (you want to be able to taste the blueberry flavor too). Serve with hash browns and eggs.

Serves 4

To see how I made this meal frugally, see the post on my other blog here.

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