re: Christmas Morning Breakfast

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Eggs
Biscuits
Country ham
Grits
Red eye gravy

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That's more like it.

Spicy breakfast sausage mixed with cream cheese spread on Cresent rolls rolled up and baked.

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Oyster Patties

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Please share if you can. I'd love to put this with the smoked salmon egg scramble we do.

Leftover mashed potatoes used to make "pancakes", Taylor ham, eggs

Crab cake Eggs Benedict

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Monkey Bread and pigs in a blanket ready for everyone to eat before/during presents.

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this is the first year all the kids are not coming home for Christmas and they are almost 30. One daughter and son in law will be here and mimosas will be flowing.

Homemade cinnamon rolls, biscuits, egg casserole, & bacon. And of course, plenty of coffee and mimosas

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Oyster Patties


Please share if you can. I'd love to put this with the smoked salmon egg scramble we do.

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The recipe my mother used growing up is buried in a pile of handwritten recipes that exist somewhere out of the way... but I have made this recipe and enjoy it with the few extra flourishes. Champagne is a great balance to the heaviness of the oysters, salmon, eggs, and cream.

LINK



Oyster Patties

Ingredients
¾ pound bacon, chopped
2 cups finely chopped yellow onion
¼ cup minced garlic
6 tablespoons all-purpose flour
1 quart fresh oysters, drained (reserve oyster liquor)
2 cups heavy whipping cream
2 bay leaves
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
¼ cup minced fresh flat-leaf parsley
¼ cup grated Pecorino Romano cheese
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 teaspoon kosher salt
24 (3-inch round) frozen puff pastry shells, cooked according to package directions, pastry tops reserved*
Garnish: chopped green onion
Instructions
In a 12-inch skillet, add bacon, and heat over medium heat, stirring often, until crisp; let drain on paper towels. Transfer drippings to a heatproof measuring cup.*
In the same skillet, add 1/2 cup bacon drippings, and heat over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is lightly browned. Add flour, and cook, whisking constantly, until roux is tan. Whisk in 2 cups oyster liquor,* cream, bay leaves, sage, and thyme. Bring to a boil over high heat, whisking constantly and scraping the bottom and sides of the skillet.
Add oysters, bacon, parsley, cheese, and peppers. Turn off heat, and stir until edges of oysters curl. Remove from heat; remove bay leaves, and season to taste with salt.
Fill shells with oyster mixture, and add pastry top; garnish with green onion, if desired. Serve warm.
Notes
*We used Pepperidge Farm Puff Pastry Shells. If bacon drippings do not yield 1/2 cup, add melted butter. If oyster liquor does not yield 2 cups, add chicken broth.

That does sound incredible. BigApple, post a pic if you remember.