As someone who absolutely loves brunch, I’m always on the lookout for recipes that bring a hearty and satisfying start to the day. That’s how I stumbled upon the Gold Rush Brunch, a recipe that’s as rich in flavor as the name suggests. This delightful brunch dish, featuring Canadian bacon, potatoes, and eggs, is like a gold mine of savoury goodness that’ll make your taste buds sing. The recipe has its roots in the American gold rush era, where hearty meals were necessary to fuel the miners for their long and arduous days. It’s a testament to the enduring appeal of simple, wholesome food that this dish remains a favorite today. Cooking this Gold Rush Brunch isn’t overly complicated, making it perfect for those lazy weekend mornings when you want something special but don’t want to spend hours in the kitchen. What I love most about this recipe is its versatility. You can swap the Canadian bacon for regular bacon or even sausage, and it will still taste amazing. Add some cheese or your favorite herbs for an extra kick. Remember, the key to a great Gold Rush Brunch is using quality ingredients and cooking each component just right. So let’s get started, and bring the gold rush to your brunch table!
Ingredients
- 1 pkg. potatoes O’Brien or homemade
- 1/4 c. butter
- 1/4 c. flour
- 2 c. milk
- 1 c. sour cream
- salt and pepper to taste
- parsley
- 8 slices Canadian bacon
- 8 eggs
Baking Instructions
- Prepare potatoes according to directions.
- In large saucepan melt butter; blend in flour, salt and pepper.
- Add milk and stir until thick and bubbly.
- Remove from heat.
- Add sour cream, parsley and potatoes.
- Place mixture in 9 x 13-inch baking pan.
- Arrange bacon in a row down center, overlapping.
- Bake at 350° for 20 minutes.
- Make a depression in mixture on each side of bacon.
- Slip 1 egg into each depression.
- Bake until eggs are set, 10 to 12 minutes.
- Serves 8.
Calorie: 400
Total cooking time: 50 minutes
Difficulty level: Easy
The Great Gold Rush Brunch Bustle
Let me tell you, life is full of surprises. And sometimes, those surprises come in the form of a **Gold Rush Brunch**. You know, that moment when you have 8 hungry mouths to feed and all you’ve got are a few stray ingredients: a package of potatoes O’Brien (or homemade, if you’re feeling fancy), some butter, flour, milk, sour cream, and, of course, the classic salt and pepper. Then there’s parsley, a handful of Canadian bacon slices, and a carton of eggs. It’s like the universe is daring you to whip up something extraordinary, so you roll up your sleeves and take up the challenge.
The Potato Plot Thickens
First things first, you need to prepare the potatoes. Now, if you’re using potatoes O’Brien, it’s as simple as following the directions on the package. But if you’re going for homemade, well, let’s just say there’s a reason why “couch potato” is a thing. It’s hard work! You peel, you dice, you season, and you pray to the kitchen gods that it turns out alright. But hey, no pressure, right? It’s just the base of your entire dish.
Butter, Flour, and the Art of Roux Making
Next up, we’ve got to make a roux. It sounds fancy, but it’s just a fancy name for butter and flour mixed together. In a large saucepan, you melt your butter and blend in the flour, salt, and pepper. And when I say blend, I mean blend. This isn’t the time for half-hearted stirring. No, you’ve got to stir like your life depends on it or risk the wrath of lumpy roux. Then, you add the milk, stirring until it’s thick and bubbly. It’s like a delicious, creamy volcano erupting on your stovetop.
The Creamy Culmination
After you’ve successfully navigated the roux rapids, it’s time to remove your saucepan from the heat. Add in the sour cream, parsley, and potatoes, and mix it all up. It’s like a creamy, dreamy potato paradise. You then transfer this magical mixture into a 9 x 13-inch baking pan, making sure it’s evenly spread. Because no one likes a lopsided brunch, right?
Bacon, the Breakfast Pageant Queen
Now, you arrange your bacon down the center of the pan, overlapping each slice. Because let’s face it, bacon is the pageant queen of breakfast meats. It deserves to be front and center.
The Egg-xact Science
After 20 minutes in the oven at 350°, it’s time for the pièce de résistance: the eggs. You make a little depression in the mixture on each side of the bacon and slip an egg into each one. It’s like your brunch is getting its own little egg nests. Then, back into the oven it goes until the eggs are set, about 10 to 12 minutes.
The Brunch of Champions
And there you have it, the Gold Rush Brunch fit for champions. Or at least fit for 8 very hungry people. It’s a mix of creamy, savory, and a touch of magic that makes for a divine dish. So next time you’re faced with a culinary challenge, just remember: with a little humor and some common kitchen staples, you too can conquer the Gold Rush Brunch!
