I had the honor of appearing on the local news in my Saucy Frocks apron with my long time friend and TV chef, Bryan Woolley.
We went to college together as music majors and have adored each other for the last 15 years or so. We’ve cooked together dozens and dozens of times but I’ve never gone on air with him until now.
I had SO MUCH FREAKING FUN.
It was better than having tickets to Air Supply tied around a six-pack of Diet Coke and encased in a box of Godiva chocolate suddenly show up on my front porch.
I loved it.
I am not a food blogger. I am not a chef. Really, I had no earthy reason to be on air other than I am a decent home cook that well…is adored by my very talented and handsome chef friend that thought it was uber cool that I was featured in Parents Magazine and got myself to The White House. (Disclaimer: I had NOTHING to do with him calling me famous. He just wuvs me. The feeling is mutual.)
I chose to make a favorite recipe I thought up after going to the UK with my friend, Michelle. (In an ironic quinkydink, Chelle was gracious enough to come down to the shoot with me. We had OH, so much fun! She did a fabulous job taking both these photos AND the trash out. What a friend, right?! :) ) Every morning in Scotland and England we would start our day off with a traditional UK breakfast that consisted of eggs, toast bacon, sausage and my favorite part, a fried tomato.
I wanted something similar for my family but easier to cook and serve. So, I made an AMAZING bacon, onion, rosemary stuffing to stuff in vine-ripened tomatoes, portabello mushrooms, maple sausage links, thick bacon and eggs and fry it up in a pan. I call it my Frisbee Fryup For a Crowd. It is perfect for brunch, “Brinner” or even if you don’t have a family but are young and starving with a pack of friends at 2 am after a night of clubbing.
You can make this dish with anything you like, but this is my kicked up version.
You can WATCH THE NEWS SEGMENT HERE.
Family style fry up for a crowd
Serves 4
4-8 Sausage links
4-8 Strips Bacon ((Set an additional 2 strips aside for the tomato stuffing)
4-8 Mushrooms (I prefer using 2 large portabello caps)
4-8 Eggs
2-4 Vine ripened tomatoes
1/2 Medium sweet yellow onion
Fresh Rosemary
Bread crumbs
1/2 C. Cream
1/2 C. Grated Parmesan cheese
Salt
Pepper
Cut up 2 strips of bacon and fry in a medium sized pan on medium heat. Dice the 1/2 onion and add to the pan. Sautee until translucent. Add rosemary to taste and cream and reduce heat to low. Add cheese and enough breadcrumbs to make a stuffing like consistency. Remove from heat and aside.
Cut your tomatoes in half and remove seeds. Stuff with onion and breadcrumb mixture.
Place each tomato half face down in a pre-heated, large, non-stick skillet with sloping sides.
Add sausage links, bacon and mushroom caps.
You want to cook everything according to size and thickness so it all gets done at the same time.
Once everything is almost done, arrange in “servings” around the pan, insuring that one of each item is close together so it can be served up to one person. Crack your eggs in all the remaining spaces until egg connects EVERYTHING in the pan (no bare spaces). cook until the eggs firm up and finish it off under an oven broiler until the tops of the eggs are cooked as firm as desired. (If you want you can whip the eggs and create a scrambled egg batter to pour over everything as well.)
Slide off like a frisbee onto a large plate or serving platter.
Serve with toast.
You really should try it out because it is FABULOUS, people.
The best part of this is the stuffing. It’s EVERYONE’S favorite part. In fact, I guarantee that if you make this dish and do a taste test of the stuffing you will love it so much you will want to marry it and have little stuffing babies. It is a rumor that someone (not me but someone who looks, um, freakishly LIKE me) MIGHT have been known to stand over the stove of a pan of this and eat half of it standing there with a fork.
I will warn you that this is a very rich and high calorie dish. I love how I come on the news in January, the month of renewed dedication and focus on all things diet and working out and I pull out one of the most fattening dishes in my repertoire.
It’s just how I roll, yo.
I had the best time, Bryan. I’d love to come back any time!
xo
I had so much fun watching you….and I rated the recipe *healthy* because it contained a couple of tomatoes.
Great apron too! Love it!
Hey, I tell myself all the time how good chocolate is for me when I slather it on strawberries and bananas. :)
OMG You BELONG on TV!! The camera LOVES you – your voice is perfect and your personality just shines through.
My goodness – I just realized I know someone famous!! Cool.
That “Famous” thing is going to cause me a lot of grief. I can tell.
HEHEHEHEE
How do we watch it down here in AZ?
It’s streamed on their website, Stephen. If you click on the link I posted it should take you right there and watch it from your computer! :) XO
OK, Duh….It was right in front of my face. Looks good. I do a similar thing, bacon, ham, or sausage with some onions, maybe a pepper or 2, then the eggs. But, I kind of gently “fold” them so most of the yolks stay intact. I do it on the stovetop, low heat. The ex-teenage food processors call them “Bomb Eggs.” I gotta try the oven deal. I’m going to E-mail you a pic of soon to be “bomb eggs.” BTW Iceel is right about the camera.
That looks like it was so fun. You look so cute in your little apron. Glad you got to do that.
I LOVE my apron. It’s awesome. It was so much freaking fun.
At least the woman I am going to marry is domesticated. I like my women in the kitchen, cooking, wearing an apron. LOL
side note-crazy feminist humans I am totally kidding. I also like them barefoot and pregnant too.
BWAHAHAHAHAHAHAHAHAHAHA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You.
Me.
Vegas.
Little White Chapel, yo.
You are just getting so too much famous! You rock it, girl. and the recipe looks delish.
I still plan on talking to “The Little People”. Heheheh SO KIDDING!
That is really cool Loralee. You looked great. We will have to try that recipe. It looks so YUMMY!!!!!
Thanks, babe! Give a hug and kiss to Camille and Toby for us! xo
I taped your famous noggin. That way I can make an appropriate shrine to your all-mighty-famous-ness!! (yes i made that word up!)
You were brilliant and I thought your hair color was divine.
Cool. Just don’t boil any bunnies and we’re good. ;P
Loralee, you were such a natural! I have a hard time cooking anything complex for friends or family (and I’m a decent cook too, yo), but this I’m going to try. Looks fantastic! Off to eat now…
THANKS, DOUG! It is seriously one of the easiest dishes to make ever. And soooo nummy!
Hahahaa! Loved it! This is the first time I have actually heard your voice and had pictured it completely different in my mind! It so doesn’t even baffle me that you are getting “famous” because your just so rad! If you had a show called “My New BFF” I would totally be on it! I think your the shizz nit!
I am really a man.
Heh.
I do have a deeper voice and odder look than you expect. :D
It is 11:51 p.m. (EST, of course), and I have work in the morning, and I just got the baby down for the night, and I’m here watching you and Bryan on the streaming video BECAUSE you’re just that awesome. It was fun to hear your voice (I don’t know if I’ve heard your speaking voice before–just singing). I come from a family of women with deeper voices (I myself have a deeper-than-the-average-female voice), so have no fear! We’ll band together and get t-shirts or something.
One of my (many) favorite parts was when you were all gesturing with the oven mitts on your hands. I absolutely loved it. I could see us cooking in one of our kitchens and making up a dance with oven mitts and hot pads while we waited for something to come out of the oven… Thanks for letting me tag along today.
I’ve had this amazing dish. I can vouch for it being delish!
You look so pretty! And you’re a celebrity!
Well, I have to say, I was impressed, and I’ve known you for years! You were so composed and- well, like a pro! And I totally freaked out how AWESOME you looked in your apron!!!! What better publicity could I ask for than that!!! Thanks a million, and congrats. I hope you get many more TV gigs!!!
That apron is darling and so are you! Great job! :)
OH, you looked gorgeous in those shots. And thanks for the recipe – think I’ll have to try that one when our tomatoes come back.
Oh you’s famous! :D
Great pictures! I tried to watch the video but for some reason it wouldn’t work. I don’t know why, the advertisements worked, but the actual cooking segment didn’t…weird.
we use a national panasonic food processor and this seems to be a bang for the buck~:`