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Building a Better Breakfast

A trio of homespun breakfast recipes to make your morning brighter


Story and photos by Andrea LeTard




There’s nothing like waking up on a Saturday or Sunday morning, pouring a cup of coffee, and making a delicious breakfast spread. I find simplicity is key when making weekend breakfast – you want it to taste good, but at the same time, you don’t want it to take up the entire morning. 


I have the most delicious, yet simple breakfast down to a science – bacon, eggs, and homemade buttermilk biscuits. They are each quick and easy to make alone, but the key is timing everything just right to make all three and get everything on the table warm and ready to eat. 



July 4th Entertaining

30-Minute Biscuits 


Grocery list (4 servings):  

3 cups all-purpose flour

1 tbsp baking powder

½ tbsp baking soda

1 ½ tsp sugar

1 ½ tsp kosher salt

2 sticks unsalted butter, cold

1 to 1 ¼ cup buttermilk



1. Heat oven to 425 degrees. In a large bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix together thoroughly with your hand. Using the large side of a cheese grater, grate 1 ½ sticks of the cold butter. Add to the flour mixture and combine with your hands until the mixture looks like coarse cornmeal. 


2. Make a well in the center and slowly add the buttermilk, mixing the flour into it with your hands until combined – try your best to not overwork or handle the dough too much, as that will make your biscuits less flaky and tough. The dough should come together into a ball and not be too wet. Dump onto a floured surface and flatten out into a disk. Roll out to about ¾-to 1-inch thickness then cut out biscuits using a floured biscuit cutter. 


3. Butter the bottom of a cast iron skillet with 1 tablespoon of the remaining butter. Melt the other 3 tablespoons in a small bowl in the microwave. Place biscuits in the cast iron skillet, touching each other. If there’s space between any of them, use the dough scraps to fill in the open space. Brush with melted butter and bake for about 15 minutes or until golden. Brush with remaining melted butter and sprinkle with salt when they come out of the oven. 




Best Scrambled Eggs

of your Life  


Grocery list (4 servings):

 2 tbsp butter  

8 large eggs 

2 tbsp heavy cream  

Kosher salt  


Freshly grated Parmesan cheese  



1. Heat butter over low heat. While butter is melting, beat eggs and heavy cream together with a fork in a large bowl. Beat well and for several minutes until eggs are well combined, fluffy, and light yellow in color. 


2. Pour eggs into pan and sprinkle with about 1 tsp of salt and 1/2 tsp pepper. As the eggs cook, gather from the sides with a nonstick spatula and push into the middle of the pan. Let them cook low and slow like this, continuing to push cooked eggs into the middle of the pan, until eggs are cooked and fluffy. Sprinkle liberally with Parmesan cheese right before serving. 

July 4th Entertaining

Honey Bourbon Bacon 


Grocery list (4 servings):  

8 slices thick-cut bacon

2 tbsp honey

1 tbsp bourbon



1. Heat oven to 425 degrees. Lay bacon slices flat on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes. Combine honey and bourbon in a small bowl and heat in the microwave for about 10 seconds. Brush mixture onto bacon and put back in the oven for another 5 to 10 minutes or until crisp. Watch closely, so it doesn’t burn. Set aside on paper towels. 

July 4th Entertaining

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