I love spontaneous visits – as my home is always open to family and a handful of friends visiting from out-of-town. In this case, family + her beautiful German Sheppard I cannot wait to hang out with over the weekend. He’s adorable, but not at all interesting to my 15-year old Yokie, who although will have a tough time having T around, I am sure deep down he will be a great host.
Here’s the thing about these visits – full on breakfasts and long conversations over coffee, while both of us are curled up on the sofas with our loyal companions at our feet. Best feeling ever, I can assure you.
So I looked up breakfast options to prepare – and this recipe popped up for me to alter a bit to fit our dietary needs:
INGREDIENTS
MAPLE CANDIED BACON {I will be using Uncurred Turkey bacon from trader Joe – best I’ve had so far and bypassing the added ingredients}
- 1/2 pound thick cut bacon use peppered bacon if possible
- 2 tablespoons pure maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 salt + pepper
BUTTERMILK RICOTTA PANCAKES
- 2 eggs whites separated from the yolks
- 3/4 cup buttermilk {Dairy free – Gluten-free alternative for my guest}
- 1 cup whole milk ricotta cheese
- 2 teaspoons pure vanilla extract
- 1 cup white whole wheat or whole wheat pastry flour or all-purpose flour {Gluten-free alternative for my guest}
- 1 tablespoon brown sugar
- 1/2 teaspoon baking soda
- pinch of salt
- butter for serving
- pure maple syrup for serving
SPINACH AND SUN-DRIED TOMATO GOAT CHEESE SCRAMBLED EGGS
- 1 tablespoon butter or olive oil
- 8 ounces fresh spinach
- 1/4 cup oil packed sun-dried tomatoes sliced
- 6 eggs beaten
- 2 tablespoon heavy cream {dairy-free alternative for my guest}
- salt and pepper to taste
- 4 ounces goat cheese crummbled {more}
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