Elisa Wallace’s Favorite Sunday Breakfast

In Food

There is no better way to start the day on a Sunday morning at the farm than with a hearty breakfast that is easy to make, delicious, and doesn’t make you feel like you need to take a nap afterwards. A typical weekend breakfast for Elisa and me (and also our favorite) is Banana Pancakes and Basted Eggs with Roasted Rosemary Potatoes.

Easy Flourless Banana Pancakes

Easy Flourless Banana Pancakes

Ingredients

  • 2 Bananas (the less ripe the bananas, the more starchy and fluffy the pancakes)
  • 2 – 3 large Eggs
  • Cinnamon and Ginger to taste (optional)
  • Neutral cooking spray

Instructions

  • Pre-heat oven to 400°F (I use a toaster oven, so no pre-heating is required)
  • Line a pan with aluminum foil and spray with cooking oil (I like using coconut oil, which isn’t neutral, but that contributes a nice flavor)
  • Blend together bananas, eggs, and spices until smooth
  • Pour mixture onto pan and bake until the top of the pancake starts to turn brown
  • Remove from oven, slice, and serve

Our favorite way of eating our banana pancakes is with sliced almonds (for crunch) and dark agave nectar (low glycemic and flavor-rich).

Roasted Rosemary Potatoes

Roasted Rosemarie Potatoes

Ingredients

  • Potatoes (any variety will do, although our preference is for red potatoes)
  • Olive Oil
  • Dried Rosemary
  • Salt and Pepper
  • Garlic Powder

Cooking Instructions

  • Pre-heat oven to 450°F
  • Cube potatoes, rinse off excess starch, and dry with paper towel (to prevent potatoes from getting gummy, or sticking to your pan)
  • Dump cubed potatoes into a baking dish, and drizzle with olive oil
  • Take a large pinch of dried Rosemary and crush it in the palm of your hand (to release some of the oils and decrease the size of the leaves)
  • Sprinkle rosemary on your potatoes, along with a large pinch of garlic powder, and a large pinch of salt
  • Mix everything together, making sure that the potatoes are evenly coated with oil
  • Place potatoes in the oven and remove when the color is to your liking (we like then extra crispy

Basted Eggs

There are few easier ways to consternate an American waitress than to request your eggs basted. What on earth are basted eggs, you ask? Basically, all it means is that they are steamed from the top by adding a little bit of water and covering them with a lid while cooking. The result are eggs that are more delicate than fried eggs, but still cooked through.

Basted Eggs

Ingredients

  • 4 large eggs (2 per person)
  • Olive Oil
  • Hot water

Cooking Instructions

  • Pre-heat olive oil in skillet on medium-low heat
  • Once the skillet is hot, crack eggs and gently place them in the skillet, making sure that the yolks remain intact
  • When the edges of the eggs turn white, add a few table spoons of hot water to skillet and cover with a lid to trap the steam for about 2 minutes (or whenever the egg is cooked to your liking. Elisa loves her eggs when the yolks have turned to jelly — not runny, not firm, but just right)

A little bit of ketchup (no high fructose corn syrup), and some fresh brewed Yerba Mate (in your ingenuiTEA Bottom-Dispensing Teapot) and Sunday breakfast is in the bag.


What’s your favorite Sunday breakfast? What tips and tricks do you have in the kitchen that keep you eating well without too much time or effort? Let us know by sending an email to the@horsehubby.com

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