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May 15: Lunchbreak - Breakfast Lucy and Cereal

The Anthem
1725 West Division Street
Chicago
www.theanthemchicago.com


To read more about the restaurant:

www.metromix.com


Breakfast Lucy

Ingredients:
2 pounds pork butt
1/2 pound fat back
2 teaspoons kosher salt
2 Tablespoons chopped fresh sage
1 Tablespoon chopped fresh thyme
1 Tablespoons light brown sugar
2 Tablespoons apple cider
4 Tablespoons maple syrup
2 Tablespoons kosher salt
1 Tablespoon fresh ground black pepper
12 eggs (half separated)
American cheese
bacon
hamburger buns (preferably brioche)

Directions:
Mix all fresh herbs and seasonings and set aside. Roughly chop pork and fat back into chunks. Run the pork and fat back through a meat grinder on course setting. Mix the ground product with the chopped herbs, seasoning, syrup, and cider. Form into thin patties (approx. 3oz) Place one separated yolk in between each patty and gently seal it around the edges. Place in sautee pan and cook thoroughly. Meanwhile, cook the bacon slices and toast the bun. Mix the unseparated eggs as if you were to make an omelet. In a nonstick pan, cook the omelet style egg spreading it as thin as possible. Fold the egg into fours. Stack finished products onto your bun with American cheese and serve.


Cereal

Ingredients:
1/2 cup wheat bran
1/2 cup whole wheat flour
1/3 cup ground almonds
2 Tablespoons brown sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 1% low-fat milk
1/4 cup water
3 cups rolled oats
1 cup slivered almonds
1/4 cup plus 2 Tablespoons dark brown sugar
1/4 cup plus 2 Tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt

Directions:


WHEATIES:
Preheat oven to 350°F. In a large mixing bowl, sift together all dry ingredients. Add milk and water and mix well. Lay one piece of parchment on a flat surface and scoop half of the dough onto the center. Flatten dough by hand and cover entire parchment with clear plastic wrap. Roll out the dough over the plastic wrap. Make the dough extremely thin. Remove the plastic wrap and place the dough (on the parchment) onto a sheet pan. Cook for 10 minutes checking often after 5 minutes. The resulting product after cooking will be a leathery thin cracker (crunchy at the edges). Remove from oven and allow to cool completely. Reduce oven temperature to 275°F. After both huge bran flakes have completely cooled, rip and crack them into the sized flakes you are most familiar with (about 3/4 of an inch). Place all flakes on a large cookie sheet and cook at the reduced temperature for 20 minutes, stirring the and flipping the flakes. Remove the pan from the oven and allow flakes to cool completely.

CLUSTERS:
Preheat oven to 250 degrees F. In a large bowl, combine the oats, wheaties, almonds, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a sheet pan. Cook for an hour, stirring every 15 minutes. Remove from oven and cool

Copyright © 2014, The Baltimore Sun
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