Kitchen Chemistry: Waking Up Breakfast

Happy Monday, friends! I'm pleased to welcome back my favorite guest blogger: my boyfriend/live-in chef, Adam. Bon appetit! 

Adam here. Good morning from my kitchen/laboratory. Now that the algae stains have been scrubbed from my range (long story), I would like to announce that my research into the science of food and the psychology of eating is back on track. As usual, I will be analyzing the biology, technology, physiology, and sociology of food from various angles. At the same time, I aim to make intelligent changes to proven formulas with an eye toward progress and innovation. Learning, having fun, and eating enough to fall asleep comfortably (read: pass out) are also goals.

What makes the traditional American breakfast so good? Is it the richness of cream, butter, eggs, and animal fat? The sweetness of maple syrup and fruit compote? Or the soft textures enjoyed in a half-waking stupor? I hypothesize that breakfast food appeals to our most primitive, infantile cravings. In the dawn of consciousness, we want something warm, soft, rich, and bland. The irony is that this meal does everything to prepare the human body for life except wake it up!

There's only so much that can be done to jazz up breakfast. Go bigger, go cheaper, go healthy, or go back to sleep. My objective is to break the breakfast mold by adding texture, color, fresh ingredients and a full flavor profile to an otherwise classic dish.

Tier 1: Crispy hash browns seasoned with salt & pepper

Tier 2: Pan-seared spiral-cut ham

Tier 3: Egg sunny-side up (raw eggs will do also, for a more gelatinous texture)
Cook under the broiler (425º F) for 3-10 minutes, depending on egg strategy

Tier 4: Bull-Fight Corn Salsa
  • Sauté 1 sweet onion & 4 cloves of garlic in 4 teaspoons of vegetable oil
  • Add 1 orange bell pepper & 1 red bell pepper (diced)
  • Add 3 ears bull fight corn (oven roasted, grilled, sliced off the cob)
  • Sauté mixture briefly, add the juice & zest of 3 limes, drain & cool
  • Add 1/2 bunch of chopped cilantro, salt, pepper, chili powder & ground cumin to taste

Top it off with chilled salsa and serve. The tartness and spice of the salsa is decidedly anti-breakfast. The corn and bell pepper should provide a fresh crunch, while the deliberate layering forces the diner to deconstruct the dish and pay attention to their food. Elizabeth and decided to further flout tradition by eating this at 7:00... PM.

3 Have Spoken.:

Aoife.Troxel said...

I love the place setting :) It's half should-I-really-eat-this and half oh-boy

Maggie Rose said...

Yum - looks amazing (and really, the photo styling is clever and beautiful too!)

Elizabeth said...

Aoife... Thank you! We love to play up the "mad scientist" element of our culinary creations :)

Maggie... I'm blushing, thanks!