Full Brunch Menu: Bacon Horseradish Scones with Cheddar Green Onion Scramble and Citrus Rocket Salad

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