So during this time, I find myself at home a lot… basically all the time.

While being out of work this past week, I find myself getting a little stir crazy and my need to create something for someone is going insane. So while the restaurant waits to open its doors to public seating again when this all blows over, I’ll be in my kitchen creating fun things to spark some inspiration. I am lucky enough to be a part of a restaurant that cares for the well-being of their staff and was gifted such amazing ingredients to take home. My goal is to prevent food waste and create new ways to utilize each ingredient in fun ways. Now, time to make you hungry.

Latkes

I love latkes, it’s the one thing I look for on a menu at every breakfast/brunch place I go to. So while home, I made my own and they’re so simple to make. Once you get them figured out you can give them any flavor you want. For this breakfast, I added some sautéed spinach with confit garlic (or what ever you have on hand), topped with a sunny side egg and some micro greens. You can essentially use any greens you want, but during this time it’s a good idea to get your fruits and veggies in to keep your immune system at its peak.

• 

Tex-Mex Latkes

Now, I love me some Tex-Mex and the one breakfast place in West Hartford I go to has this amazing dish called the Don Juan. Their dish consists of chorizo, bacon, queso fresco, home fries, pico de gallo, sour cream and two eggs your way on a tortilla. Now I don’t have some of this stuff at home, but I tried to replicate the flavors as best as I could. My dish was made with crisp latkes, chorizo sautéed with caramelized onions, topped with scrambled eggs, salsa, sour cream and micro greens (just to be fancy).

• 

Eggs Benedict- sort of

So for this one, I ruined the justice of a classic Benedict. I didn’t have English muffins, even though I could have easily made them, and the same goes for the hollandaise. So, I used left over sour dough bread, toasted and topped with sautéed spinach and a poached egg. Also these home fries where insane. I crisped up some chorizo, put it in with the potatoes with some caramelized onions. They were smoky, delicious, and such a hit with the taste buds.

This concludes this week’s breakfasts. I hope to create more fun things, and I hope this inspires you to make breakfast more often.

Also I would like to thank Max Oyster Bar in West Hartford, CT for giving away such amazing ingredients to the staff during this time; it makes staying in a lot easier. Still hoping this blows over soon. Stay safe and get creative.