Sunday Brunch & Vacation Recap

VACAY WRAP UP...

Andrew and I just got back in town from our incredible week-long Seaside vacation.  For those of you unfamiliar with this little piece of heaven, Seaside is near Destin, Florida and is a cute little beach town with tons of delicious food, bike trails, and snow-white beaches.  All of the vacation rentals are houses, so there are no high-rises or fast-food joints.

We rented our place through Cottage Rental Agency, who were so great! We were excited to find a beach bag, two towels, and complimentary bottle of wine in our cottage.

There was a nice row of food trucks that we frequented, conveniently located across from the beach.
Here's a cute shot of this AWESOME food truck, Song, which featured Korean Wraps, Tuna Tartar, and other awesome beach bites.

Here are a couple beach shots.. love it! 

AND THEN BRUNCH...

We all know that after a week-long vacay, all you want is a home-cooked meal! We woke up this morning wanting a good, hearty breakfast to start the un-packing and clothes-washing.  I thought this would be a good opportunity for an egg-hash and cheddar biscuits.  These are great if you're having family or friends over, or for just you and the family.  Enjoy!

EGG HASH-

Ingredients:

3 slices thick-cut bacon 
1 tablespoon unsalted butter 
1 cup medium-diced Yukon gold potato 
5 extra-large eggs 
2 tablespoons milk or cream 
1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
4 ounces extra-sharp Cheddar, grated

Directions:

Dice the bacon and cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. I usually add a tablespoon or so of water into the bacon to help render the fat. 

Add the butter to the pan, and then add the potato. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. 

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour in the egg mixture. Cook on low heat until eggs are cooked. 

CHEDDAR BISCUITS-

Ingredients: 

All-purpose flour 
1 tablespoon baking powder 
1½ teaspoons kosher salt 
12 tablespoons (1½ sticks) cold unsalted butter, diced 
½ cup cold buttermilk, shaken 
1 cold extra-large egg 
1 cup grated extra- sharp Cheddar 
1 egg beaten with 1 tablespoon water or milk

Directions:

Preheat the oven to 425 degrees. 
Place 2 cups of flour, the baking powder, and salt into a medium sized bowl.  "Fork" in the butter until pea-sized in the flour. 

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With a fork (or your hand), quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined. 

Dump out onto a well-floured surface and knead lightly. Roll the dough out until about 1/2" thick. With a biscuit cutter (or tin can), cut circles of the biscuit mixture and transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt and pepper, if using, and bake for 14-15 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. 

Yum!

Hope y'all enjoy these recipes!!

xoxo, Celeste