WEEKDAYS 1e|12p|c
Home / Recipes / Clinton And Carla's Big Breakfast Bonanza

Clinton and Carla's Big Breakfast Bonanza

Big Breakfast Bonanza Carla Hall Clinton Kelly
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Your best breakfast ever!
skill level
Easy
time
30-60min
servings
5 to 6
cost
$
Contributed by : Clinton Kelly and Carla Hall
Start your day off right with this delicious breakfast meal. It's truly a feast.
share
things you'll need.
ingredients
  • For the Scrambled Eggs with Sausage Gravy:
  • 1 pound Breakfast Sausage
  • 1/4 cup All-Purpose Flour
  • 2 Sage Leaves (torn)
  • 2 cups Milk
  • 6 Eggs (lightly beaten)
  • 3 Scallions (sliced - green and white parts)
  • 3 tablespoons Butter (divided)
  • 8 slices Multigrain Bread (toasted)
  • For the Fruit Salad:
  • 2 cups Pineapple (cubed)
  • 4 Kiwi (peeled and sliced into rounds)
  • 2 cups Cantaloupe (cubed)
  • 2 cups Honeydew Melon (cubed)
  • Zest and Juice of 2 Limes
  • 1/2 cup Mint Leaves (torn)
  • 1/4 cup Ginger Simple Syrup
  • For the Ginger Simple Syrup:
  • 1 cup Sugar
  • 1 cup Water
  • 1 large piece Ginger (peeled and sliced into thin rounds)
kitchenware
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingbowlpng
  • mixingspoonpng
  • whiskpng
  • sautepan1
  • chefsknifepng
  • cuttingboardpng
  • largepotpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 pound Breakfast Sausage
    2 Sage Leaves (torn)
    1/4 cup All-Purpose Flour
    2 cups Milk
    1 tablespoon butter
    instructions For the Scrambled Eggs with Sausage Gravy: Heat large skillet to medium high heat.  Add 1 tablespoon butter.  Crumble and add sausage and cook until browned. Add sage to pan. Add flour and stir until dissolved.  Gradually stir in milk.  Cook gravy until thick and bubbly.  Season with salt and pepper.
  • step 2
    ingredients 6 Eggs (lightly beaten)
    1 tablespoons Butter
    3 Scallions (sliced - green and white parts)
    Salt and pepper
    instructions Combine the eggs and beat together. In a non stick skillet over medium heat, add 1 tablespoon butter and once it has foamed and subsided, add the eggs, and scramble, running a silicone spatula across the bottom of the pan to create soft curds of egg. Once cooked to desired consistency, remove from heat. Add the scallions and season with salt and pepper.
  • step 3
    ingredients 1 tablespoons Butter
    8 slices Multigrain Bread (toasted)
    instructions Butter the toasted bread.
  • step 4
    ingredients 2 cups Pineapple (cubed)
    4 Kiwi (peeled and sliced into rounds)
    2 cups Cantaloupe (cubed)
    2 cups Honeydew Melon (cubed)
    Zest and Juice of 2 Limes
    1/2 cup Mint Leaves (torn)
    1/4 cup Ginger Simple Syrup
    instructions For the Fruit Salad: Toss all the fruit together, and add the lime juice, lime zest, mint, and 1/4 cup of ginger simple syrup. Allow to sit a few minutes to allow the flavors to brighten.
  • step 5
    ingredients 1 cup Sugar
    1 cup Water
    1 large piece Ginger (peeled and sliced into thin rounds)
    instructions For the Ginger Simple Syrup: Bring the sugar and water to a boil in a saucepan over medium-high heat until sugar dissolves. Add ginger and bring to a simmer. Remove from heat, and let steep for 1 hour. Pour syrup through a sieve into an airtight container and discard ginger. Refrigerate between uses.
  • step 6
    instructions Serve eggs with buttered toast, sausage gravy and a side of fruit salad.
  • print recipe 
 

similar recipes

abc.com

company information

partners