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This is my third entry into the Le Creuset Brunch Contest and my first stab at a full menu at once. In these recipes, the rich flavor of bacon goes perfectly with the spicy, earthy taste of horseradish; soft, luscious cheesy eggs with onion-y scallions are an excellent pairing; and citrus segments tossed with rocket greens sweeten the meal up and mellow it out.

The great thing about all of these recipes is that their individual timing allows for a mostly stress-free kitchen experience.  The 6 or so minutes the bacon takes to fry up are a perfect opportunity to peel the citrus and tear it into segments and the time the scones are baking is a perfect opportunity to chop scallions, make your egg scramble and dress and toss your salad.

The scones recipe is adapted from a recipe I found online at tasteofhome.com, although I omitted the cheddar cheese and chopped onions and swapped mustard powder for horseradish.

Step 1: Gather Ingredients

Photo 1: The ingredients for scones (clockwise from milk carton): milk, butter, eggs, baking soda, horseradish, bacon, salt, pepper, flour.

Photo 2: The ingredients for Rocket Salad with Citrus Segments: mixed rocket greens, orange, grapefruit, lemon, olive oil and salt

Photo 3: The ingredients for Cheddar/Scallion Egg Scramble: eggs, scallions, sharp cheddar cheese, milk, butter, salt and pepper

Step 2: Fry Bacon; Mix Batter; & Make Scones

Put 6 slices of bacon in a pan on medium heat.  Flip over every 3-4 minutes.  While the bacon is cooking, combine the dry ingredients and the horseradish in a bowl in the following order:
1 3/4 c. flour;
2 1/4 teasp. baking powder;
1/2 teasp. salt;
1/4 teasp. pepper;
and
1.5 - 2 teasp. horseradish.
Mix to combine.  When bacon is done to your liking, remove from the hot pan and set on a plate between paper towels, to drain the excess fat off.  Preheat the oven to 400°.
Now return to your dry ingredients. Chop up 6 tablesp. of butter and using your fingers, pinch and roll butter into the dry ingredients until they resemble small, off-white crumbs.  
In a small bowl combine 2 large eggs and 1/3 c. milk and whisk or beat with a fork to combine.  Add the wet ingredients to the dry ingredients and mix to combine.  Add more milk if the batter is too dry.  Chop up and add the bacon.  Form 8 equal rounded balls with the batter and set them onto a greased baking sheet.  Put your scones into the oven and set a timer for 20 minutes.

Step 3: Segment Citrus Fruits and Squeeze Lemon

While your scones are cooking you have the perfect opportunity to finish preparing the other dishes.  First, chop your orange and grapefruit in half (this will make it easier to tear the juicy pulp out of its skin and pith) with the navel of each fruit at the top or bottom when you cut. Sink your fingers into an orange half between the fruit and the rind and peel the rind away; you'll now be left with half a peeled fruit, which you can remove from its skin fairly easily, taking care not to crush the fruit pulp and not to leave too much of the skin in the salad. Repeat this process with the other orange half and one half of the grapefruit.  Cut the lemon in half and squeeze out about 1.5 tablesp. between your fingers to catch any seeds.

Step 4: Chop Scallions, Mix Eggs and Scramble 'em Up

Wash the scallions. Trim the roots off of the ends and trim the tops ends off just above the joint (see photo). Slice them about 1/8" thick and combine them, in a small mixing bowl, with 4 jumbo eggs, 1 dash milk and salt and pepper to taste.  Put a pan on medium heat and add enough butter to coat the bottom of the pan (more or less 1 tablesp. for 10" skillets).  Once the pan is coated, add egg mixture.  Cook, stirring every 45 seconds or so, until the egg has started to firm up, but is still loose and wet.  Add 1/2 c. of grated sharp cheddar cheese (I cheated and bought mine pre-grated, but if you prefer to grate it freshly yourself, you would do so before or after you washed and sliced the scallions, unless you have a kitchen helper who can grate while you stir the eggs).  Cook the eggs until they are firm, but gooey (from the cheese) and then turn off the heat under the eggs.  You're almost ready to plate up!  You just need to take 30 or so seconds to...

Step 5: Toss the Salad

Add your pre-washed bag of mixed rocket greens to your salad bowl.  Drizzle >1 tablesp. of olive oil over the salad and add a small pich of coarse or ground sea salt.  Mix gently to toss (those rocket greens are quite delicate!). 

Step 6: Plate It Up and Enjoy

Divide the eggs equally between two plates, add a scone and some salad and enjoy.  The beverage we enjoyed it with was coffee, but you could easily enjoy this meal with Irish Coffee or Lychee Mimosas.

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More by jstewart-1:Easy Full Brunch Menu: Bacon Horseradish Scones with Cheddar Green Onion Scramble and Citrus Rocket Salad Easy Breakfast Potatoes Artichoke Hearts & Eggs Hollandaise 
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