if I offer toast for breakfast, everyone assumes that I’m in “lazy mode”. But no one can say that with a toast like this. Split a whole crusty loaf in half. Generously spread the bottom with a mixture of butter, cream cheese, cheddar, chili flakes, salt, pepper, and parsley. Bake. Then broil. Cut and serve. Oh my goodness, the breakfast toast experience will never be the same again. If I say “toast” after today, this is probably what everyone will expect to see on the breakfast table.
This creamy cheesy toast must be served within a few minutes after it comes out of the oven while the sides and bottom of the bread are crisp (the inside will be wonderfully soft, thanks to the amount of butter used) and the topping is hot and gooey. Lightly butter a baking sheet (or line with non-stick baking paper). In a mixing bowl, stir together the butter, cream cheese, grated cheddar, chili flakes, salt, pepper, and parsley. Split the loaf horizontally. Reserve the top half for something else (I’m making soup tonight and I’ll use it for croutons).
Spread the butter-cheese mixture evenly on the lower half of the loaf. Cover loosely with foil and bake in a preheated 425F oven for about 7 minutes to toast the bread. Next, we melt and brown the topping. Open the oven door, remove the foil (use tongs!), switch the oven setting to “broil” and continue cooking the toast until the butter-cheese topping is bubbly and lightly browned, about five minutes.
Buttered kielbasa and potatoes
Inspired by what an author describes as typical Mexican peasant fare, today’s brunch uses potatoes as an “extender” to create a dish that can generously feed four people with only two pieces of spicy sausages. The potatoes and kielbasa were diced and cooked together to allow the flavors of the sausages to be absorbed by the potatoes. The result is something I’d call a feisty breakfast — intensely flavored, wonderfully textured, and altogether satisfying.
Heat the butter in a frying pan. Add the potatoes and cook just until the edges start to turn brown. Pour in a cup of water. Season with about three generous pinches of salt. Boil until the water evaporates and the potato cubes are tender but still firm. Add the sausages to the pan. The meat will render fat and mix in with the butter that is already in the pan. Stir fry for a couple of minutes to allow the potatoes to absorb the flavors of the sausages. Add the onions. Continue frying until the potatoes are golden brown.