Brunch Dish: Brown Sugar Roasted Bacon

Easiest recipe ever. Just grab a package of bacon and some brown sugar.

• Preheat oven to 375.
• Open package of bacon.
• Arrange bacon in a single layer on a baking rack set over a baking sheet. (It may seem like overkill, but it helps make cleanup easier to line the baking sheet with foil).
• Sprinkle each slice of bacon liberally with brown sugar.
• Place in oven for 10 to 15 minutes (depending on the thickness of your bacon and how crispy you like it).

before

And voila! Salty, sweet, perfectly prepared bacon. People will be very impressed with you and your skills. I made this for a brunch potluck on Sunday and it received rave reviews. (Is this special bacon? What did you do to this bacon? Why does it taste so good? )

after

Making bacon in the oven ensures that it bakes evenly, not to mention that you can make more pieces at a time than in a skillet. And baking it on a rack means that excess grease drips onto your baking sheet. Plus, you don't have to worry about burning yourself with grease splatters. Seriously, do you need me to give you more reasons to make your bacon like this, people?

yum!

Brunch for Dinner: Shakshuka

I've been wanting to post this recipe for one of my favorite brunch dishes for a long, long time. So I'm cheating by referring you to my friend Katie's blog, because though I did most of the cooking, she took the did the rest of the work by taking the photos and writing about it!

This is a vegetarian recipe, but it's super filling and totally satisfying.

Prime Meats

Brunch is definitely one of my favorite things about living in Brooklyn. Each neighborhood is littered with delicious options, each quirkier and cozier than the next. One of my favorite places (aside from my number one, Miriam) is Prime Meats. Their egg sandwich is my go to. You can get it with their excellent bacon or sausage, but I was feeling "healthy" that day, so I opted for avocado.

 

Buttery biscuit, perfectly ripe avocado, creamy scrambled egg, and melted cheese (with a dash or seven of Cholula hot sauce--a condiment I keep in my desk drawer I love it so much). Heaven. The only downside was the enormous biscuit. How could I possibly take a bite without ruining my beautiful sandwich?

Not being a fan of inefficiency or waste (particularly of a very delicious biscuit) I sliced the top part in two and enjoyed a post-egg sandwich snack of biscuit . . .

. . . dipped in honey. Free dessert!