Food + Wine

One Fine Fall Breakfast

I won’t keep you long on this post.  It’s Sunday.  You have important lazy things to do.  And I’m here to help…

Sundays are just supposed to be spent eating a big breakfast, taking your time with it, with lots of coffee, followed by a lot of lounging around afterwards until it’s time to open the booze.  Right?  It’s like… the law.  And when the weather is finally cool again?  Like today? …Oh it’s ON.

This morning I baked some biscuits, made some pear butter and cooked off some bacon.  Then put it all together for a quick and easy fine fall breakfast.

And now that’s what you need to do.  It’s not too late….

Remember – we take our time on Sundays.





fall breakfast close

For the biscuit recipe, check out THIS LINK and if you have the time, watch the video with me making them… (spoiler alert-  I make my biscuits square 😉


q u i c k   p e a r   b u t t e r

In a small saucepan, combine the following…

1 lb. whole pears (this was 1 1/2 bartlett pears), core removed, skin left on and diced.

1/2 lemon, juiced

1/4 cup maple sugar (a mix of brown sugar and real maple syrup can be subbed if you don’t have maple sugar)

Bring it all to a simmer, and mash the pears with a potato masher until it’s the consistency of chunky applesauce.

Simmer and reduce by at least half.  It should be thick and spreadable by now.


b a c o n

The best way to cook your bacon is to bake it.  Lay out your raw bacon slices on a roasting rack situated over a foil-lined sheet tray.  Keep it in a single layer and use another pan if necessary.

Cook in a preheated 400 degree oven for 20-25 minutes for thick cut bacon, and check it at around 18 minutes for standard bacon.

a s s e m b l y

Slice your warm biscuit in half, slather one half with some warm pear butter, then layer the other half with some hot, crispy bacon.



biscuit breakfast

Happy Sunday, loves.

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