Food and trinkets from the Perrin House
Breakfast for the morning hangry people.
2 Tbls Mustard
Juice of 1 lemon
Salt & Pepper
6 Tbls Olive oil
Basil, chopped fine
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Yellow and Red peppers
Avocado
Tomato
Red Onion
Black Olives
Mix first portion as your dressing.
Other ingredients chop for topping.
Add to lettuce with lobster and crab meat
Breakfast, Recipes from the Perrin Kitchen, This stuff takes work but its worth it!
I’ll tell you more below. Jump to it!
Precious tools: Aerolatte Milk frother & Double broiler
Eggs – Farm Fresh is best
Butter – Real, salted, and alot
Fresh lemons
Lemon juice
Cream or Milk
Fresh dill *If you can get the dill heads or the portion with the flower this is stronger!
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Crabcakes OR traditional style with Canadian Bacon and english muffins
Heat water in double broiler – NOT on high
Melt butter
Crack eggs and whisk in with the butter.
Raise the heat and add the milk or cream, then lower it again.
Add the dill. Can’t get enough dill!
Keep on low until ready to serve.
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Toast or fry the crabcakes or english muffins, warm the canadian bacon but not much.
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Fry one egg over medium to place on crabcake and drizzle sauce on! SO good.
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Breakfast, Recipes from the Perrin Kitchen, This stuff takes work but its worth it!
benedict, benedicte, breakfast, crabcakes, dill, dill hollandaise, english muffins, holandaise, hollandaise, hollindaise
Just some quick tips I use for Asparagus!
PrintA few quick ways to make asparagus the Mearamay way.
Appetizers, Breakfast, Dinner, Fast and Easy, Recipes from the Perrin Kitchen