Cajun French: déjeuner (dā-ju-nā) – breakfast
Okay, so we are not having just Bloody Marys for brunch but they sure make preparing brunch more interesting.
It’s the 4th of July and we were being very lazy just enjoying the morning. After drinking more coffee than anyone should, it was time to think about food. Opening the fridge and taking lots of items out, what the heck go for the Bloody Marys. Now with drink in hand, we decided to fix eggs with everything taken out of the fridge.
Mais C’est Bon!
Enjoy!!
Bloody Mary Brunch
Ingredients
- 12 shitake mushrooms
- 1 sm onion
- 1 ear corn, fresh and raw
- 4 cloves garlic
- ½ cup purple hull peas, cooked
- 4 sm eggs
- Olive Oil
Cut mushrooms in half.
Chop onion.
Cut kernels from corn cob.
Rough chop garlic.
Beat eggs.
Heat large cast iron skillet with 1 Tbl olive oil to medium. Sauté onions, garlic, mushrooms and corn until tender, season to taste. Add peas and blend well. Add eggs to mixture seasoning with salt and cayenne and cook until done.
Garnish with slices of fresh tomato and pita chips.
Grab Bloody Mary and Enjoy!
Recipe sounds and look delicious.
Thanks for the comment. The recipe is also healthy as well as delicious.