The English Breakfast Situation Recipe – The Pioneer Woman Cooks: Super Easy!

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Ree Drummond has a new book out, THE PIONEER WOMAN COOKS: SUPER EASY!, and it’s fantastic! I’ll show you my full review of the book with all the dishes I tried, but first, I wanted to share a recipe with you! I always thought I was making the Full English Breakfast with extra breakfast, but I was missing the baked beans and mushrooms <shudder>! How good is it? I had one jar of homemade strawberry rhubarb jam left, and I have no rhubarb to make more. It was totally worth it! It’s supposed to serve 4-5, but my husband and I shared half of it, when our 17 year old walked in and polished off the rest. She just smiled with her eyes closed in satisfaction, said, “Thanks! That was so good!”, and left. I felt bad when our older daughter walked in, but I understand. It’s breakfast pilfering good.

A huge thanks to William Morrow for letting me share it with you! And they said yes to two more upcoming recipes. Woohoo! I bet readers who’ve been following me for awhile will know just which ones I asked for. Hope you love it!


The English Breakfast Situation

Makes 4 or 5 servings

The Situation
3 slices thick-cut bacon, cut into small chunks
5 breakfast sausage links
8 cremini mushrooms, stemmed and quartered
Kosher salt and black pepper
1 cup grape tomatoes
5 large eggs

For Serving
One 28-ounce can baked beans
Fresh parsley leaves, for serving
5 slices bread, toasted and halved
Softened butter
Jam

  1. In a heavy nonstick skillet, combine the bacon, sausage, and mushrooms. Sprinkle with some salt and pepper…
  2. And cook over medium heat, stirring occasionally, until the meat is fully cooked and the mushrooms are deep golden, about 8 minutes. Drain off any excess grease (a little in the pan is okay!).
  3. Add the tomatoes and toss them around to start the cooking process.
  4. Crack the eggs in any spaces around the pan. (You can move the ingredients aside here and there as you need to.)
  5. Sprinkle the eggs with salt and pepper, reduce the heat to medium-low, and shake the pan a bit to keep the eggs from sticking.
  6. Meanwhile, in a medium saucepan, heat the baked beans over medium heat so they’ll be warm when the skillet is done.
  7. Cook the skillet until the whites are set and the yolks are still soft, 5 to 6 minutes. (You can put the lid on the skillet to hasten this along if you wish!) Carefully slide the whole skillet onto a board…
  8. And sprinkle on parsley leaves.

Serve with toast, beans, butter, and jam. (And some proper English tea, of course!) Use a spatula to cut individual servings.


Let me tell you all about that book now

This is definitely one of my favorite Ree books. I’m not even sure if I like this or dinnertime better. The book is FUN! The recipes are super easy, just as promised, but really yummy and inventive, too! You’re going to love it! I’ve tried 16 of the recipes so far, but that’s just a fraction of what I sticky-noted to try! Let me tell you about the recipes I tried. It’ll give you a pretty good idea of what to expect from the book.

The English breakfast situation. We were crazy about this. I *thought* I made the full English breakfast in my kitchen, but I’d never included mushrooms or baked beans. I used up the last of my homemade strawberry rhubarb jam in this, and it was totally worth it!

Dalgona coffee – Yum!! I don’t think I ever bought instant coffee before. Glad I did. The glossy topping is somewhere between a really rich whipped cream and a meringue. Make it! (And I used 2% milk instead of whole and brown sugar instead of regular, and it worked just fine!)

Southwest mug omelet – This is just about as convenient and easy as heating up frozen breakfast. Honestly totally appropriate for a super hectic morning. And she gives several variations so you can change it up.

Buffalo chicken totchos – Oh my goodness. This was almost too yummy. It would be a really fun one for game night or a potluck!

Greek 7-layer dip – Love this! It’s just like Mexican 7 layer dip that we all know and love, but the Greek version. Bonus – it’s totally healthy, too, so it would be really popular to entertain with. I tried it with both mini pepper halves and almond crackers and they were both awesome.

Festive brie bites – This is genius. Everyone loves baked brie en croute, but slicing some off and serving it on bread or crackers always feels so heavy.  She wraps bite-size pieces of brie in crescent rolls to make them one stop shopping! Love! She mentions an optional sprinkling of pomegranate seeds over the top, which she says is extra lovely at Christmas. There were already craisins and pistachios inside, so I went with more craisins sprinkled over them for continuity and that same festive red pop.

Italian chopped salad – Fabulous. Like a muffaletta sandwich in salad form.

Speedy dumpling soup – Love this! It takes potstickers from appetizer to dinner with extra produce and hydration.

Hawaiian shrimp bowls – These are just as delicious as they are pretty. I love how the natural sweetness of the pineapple is really dialed up by heating it up. I served it over a 50/50 blend of rice and riced cauliflower.

Speedy pork scaloppine – Super yummy! Such a great treatment for pork chops. They stay moist and they’re super flavorful!

Loaded crash hots – Yum! I tripled the recipe and really smashed the potatoes, so mine are much messier than Ree’s! The leftovers were really happy next to eggs the next morning!

Steak pizzaiola – Delicious! Quick seared steak over an onion and sweet pepper tomato sauce.

Teriyaki chicken sheet pan supper – This is the recipe that jumped out at me. I love the ease of tray bake dinners. This one has lots of color and flavor and makes the kitchen smell terrific!

Cheesy kale casserole – This is so good! 4 bunches of kale with cream, garlic, and cheese. (I substituted half and half for the heavy cream and cream cheese for the marscapone, and it was totally fine.)

General Tso’s chicken – Yum! We were crazy about this one. I didn’t even have to go to the store. It was all the sort of stuff I just have on hand.

Easy “fried” ice cream. I had to try this because fried ice cream is just so fun, but usually a drag to make. This is ridiculously easy. You make the buttery, sugary, cinnamon corn flake mixture on the stove and let it cool. Then you assemble right at the last second. This would totally work as an ice cream bar at a party.

*I received a copy to explore and share my thoughts. All my opinions are entirely sincere.


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