With a no complex carbohydrate snack in mind, I whipped up a high protein (and, with the bacon and the egg yolks, a high fat) bearing combination. And, although I consumed this here traditional breakfast snack at lunch time, I’ll claim it as brunch but, clearly, this tasty meal can be served all day/night, around the clock.

What Was Used

4 Eggs
4 Slices Bacon
1/4 Cup Cheddar Cheese (Shredded/Grated)
1/2 Navel Orange (Sliced)

What Was Done

Similar to how I did the eggs from my Big (Over) Easy Eggs Combo Snack, I cooked the bacon first then poured the grease out but left the skillet still lubed from the bacon grease so that I could prepare the eggs in it. That being said, while the bacon was resting in between a thick layer of paper towels, I cracked each egg over the greased skillet then used a fork to “scramble” them up. Then, once the eggs became just about cooked, I sprinkled in the shredded cheese and orange slices and stirred it all up, just prior to pouring on to a plate (along side the bacon) and chewing it down. And that’s the way the story go.

Mixings

2 Eggs
2 Slices Bacon
1 Cup Cooked Grits
1 Tbsp Grated Cheddar Cheese

The How To

Cook bacon slices to a crispy finish in skillet then place atop some layered paper towels for draining. After pouring bacon grease into empty pot to cool (dispose of properly once cooled down), break 2 eggs over the bacon greased skillet and set on low. Once eggs are fully cooked on one side (i.e. all of egg is white) gently flip over on other side, keeping yolk in tact. Let sit on low for about a minute or two then turn the stove off and carefully set atop plate/bowl of choice. Next, (quickly) break bacon slices into pieces and add to cooked grits along with some grated cheese. Stir well and pour either on top, next to or around eggs. Eat as you prefer. Me, personally..I like to break the egg yolks into the grits and spoon on down. Best served with a Scotty Snacks Tea or a Scotty Snacks Smoothie. Right?

Materials Used

1 8oz Filet Mignon Steak
1 Cup Fresh Organic Vegetables (Broccoli, Cauliflower and Carrots)
2 Pinches Of Pepper
2 Pinches Of Salt
1/2 Tbsp Honey
1/4 Tbsp Tabasco
1 Tsp Brie Cheese With Herbs

Preparation

Preheat the oven to 350 and get some seasoning (i.e. salt, pepper, a few drops of Tabasco and a drizzle of some honey) on that filet. Once both sides of the filet are equally seasoned, grab a skillet and turn the heat up on that stove burner to a medium-low level so that you can sear* both sides of the filet just prior to tossing into the oven for the remaining 20 minutes of cooking time. After oven is pre-heated and steak has been equally seared on both sides, toss the steak into an oven safe container (i.e. glassware) and set the timer to 10 minutes. Flip the steak after the 10 minutes and set back in for another 10 minutes. Next, add the cup of veggies to the same skillet you used to sear the steaks (savor the flavor baby!) and set the heat to low so as to warm until steak is ready. Once ready, turn oven off, take steak out, apply brie cheese on top and set back in oven for approximately 3-5 minutes to let the cheese melt. And, the rest is history: place atop your favorite plate, add the veggies on the side and chow down!

*By sear, I mean to (gently) “brown” some spots on both sides of the filet – that way you will lock in some fresh flavor while reducing the “bake time” by about 20-30 minutes (this will help to keep filet juicy and, hence, NOT dried out).

To Note: The fresh veggies don’t need to “cook” for long, simply heat them up enough and eat once steak is ready. That way, you can keep from cooking off all of the nutrients contained therein. ALSO: This Scotty Snacks recipe calls for steaks cooked to “medium”. Please adjust cooking time to meet the way you like your steak cooked.

Pair It With

You know me, I’m always looking to gobble my meals down with either a freshly brewed tea or a smoothie but, honestly, this steak will go extra well with any red wine of choice (I prefer Pinot Noir, personally).

How Dinner Was Done

After (previously) seasoning both sides of this chicken breast with honey, salt, pepper and fresh juice from an orange then letting marinade atop orange peels, I carefully made a small slither on top of this breast for shoving a piece of orange in between. Once the oven was preheated to 350, I placed the chicken in the oven, set the timer to 30 minutes and added the sliced mushrooms and asparagus along with a few drops of water to a small pot and began to cook covered on low (leave on low and will slowly cook and magically be done in aprox 30 minutes, just when the chicken breast is fully cooked). To note, I did flip the chicken breast once (after 15 minutes) and then put back in for another 15 minutes. And, somewhat similar to the previous orange flavored chicken dinner gathering, I took the cooked chicken out, added the sliced Shitake mushrooms and asparagus and chomped it all down with another cold glass of fruit flavored tea. Bizz-am!

Re-Cap!

The Basics-
(1) Boneless Chicken Breast
Fresh Juice from an Orange
Sprinkles of Salt & Pepper
Dab of Honey
*Orange peels were used while marinating

Cooking Instructions-
Baked in oven for 30 minutes at 350 degrees (on top shelf)
*I flipped the breast once, cooking both sides for 15 minutes each

Drinks to Consume With-
Fruit Tea or a Pinot Grigio
*I do plan to serve some posts regarding the tea I make/drink so, please do be tuned. And, certainly worth the mention, for more information specific to wine and the pairing there of with meals, check out Gary V’s classy wine show at Wine Library TV