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Brunchin’ On A Budget | Struggle Meals


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Affordable brunch? Frankie makes this dream a reality.
Eggs in Baked Potato
• 2 russet potatoes (about 1 pound)
• 3 tablespoons unsalted butter
• 1/2 cup half-and-half
• 1/2 cup shredded white cheddar, plus 2 tablespoon for topping
• 1/2 packet hot sauce
• 4 egg yolks
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 2 tablespoons chopped chives
1. Preheat oven to 425 degrees. Place the potatoes on a sheet tray and cook for 60 to 70 minutes, until the skins are crisp and a knife easily pierces the potatoes. Remove from oven and let cool slightly. When cool enough to handle, slice potato in half lengthwise. Using a spoon, scoop out inside of potatoes, leaving about 1/4 of flesh. Mash potato insides until smooth.
2. In a small saucepan, melt butter with half-and-half. Add to a large bowl along with mashed potatoes and mix until incorporated. Add cheese, salt and pepper. Spoon back into potato skins. With the back of the spoon, make an indentation and add egg yolks. Place potato skins on a cast-iron pan, and bake for 4 to 6 minutes, until yolk has set but is still runny. Remove from oven and top with chives and more cheese.
Orange Cranberry Scones
• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground ginger
• 3 teaspoons baking powder
• 1 teaspoon kosher salt
• 6 tablespoons cold butter, cut into cubes
• 3/4 cup whole milk, reserve 2 tablespoons for brushing
• 1 large egg
• Juice and zest of 1 orange
• 1 cup dried cranberries
• 2 packets (2 tablespoons) Sugar In The Raw
1. Preheat oven 425 degrees. Prepare a sheet tray with parchment paper.
2. In a large bowl, add flour, sugar, ginger, baking powder, salt and butter. With 2 butter knifes, cut in butter until mixture is crumbly.
3. In a bowl, whisk together egg, milk, orange juice and zest. Add to flour mixture, add cranberries and mix just until combined. Dump onto a lightly floured surface, knead gently for a few minutes (just until flour is incorporated) and shape into a disc, about 9 inches round and 1 1/2 inches thick. Cut into 8 wedges, but do not separate. Brush with milk and sprinkle with sugar. Bake for 15 to 18 minutes, until golden brown. Remove from oven and let sit for 10 minutes.
Sausage Sweet Potato Hash
2 tablespoons vegetable oil
1 red onion, small diced
1 (8-ounce) medium sweet potato, peeled and cut into 1/2-inch cubes
3 sprigs thyme
1 green bell pepper, small diced
1/2 pound chorizo
2 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/4 cup chopped cilantro
1 packet hot sauce
1 avocado
Zest and juice of 1 lime
2 packets mayonnaise
1/4 teaspoon kosher salt
2 tablespoons water
1. In a cast-iron skillet on medium-high heat, add oil and saute onion, sweet potatoes and thyme until tender, about 5 to 6 minutes. Add bell pepper, chorizo, garlic, salt, pepper and cumin. Cook until chorizo is browned. Add hot sauce and cilantro.
2. In a small bowl, add avocado and mash with a fork. Add mayonnaise, lime
zest, lime juice, salt and water. Blend until smooth. Plate hash and drizzle with crema.
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