Rustler’s Ranchero Breakfast: Saddle up for a flavor-packed cowboy feast!
Rise and shine, cowboys and cowgirls! Chef Bryan Woolley is here to lasso your taste buds with his Rustler’s Ranchero Breakfast – a hearty and flavorful morning roundup that’ll make your day as bright as a Texas sunrise. This recipe combines the bold flavors of boneless pork chops, perfectly poached eggs, and Chef Bryan’s signature pork and bean chili, all served alongside delightful popovers. So, don your imaginary cowboy hat and let’s rustle up a breakfast that’s as satisfying as a day on the open range!
Here’s the link for my Pork and Bean Chili.
Here’s link for my Dutch Baby recipe.
Ingredients
8 cups prepared pork and bean chili
8-10 eggs
6-8 boneless pork chops
Prepared pop-overs
Instructions
1
Season and bake the pork chops for a flavor-packed foundation to your cowboy breakfast.
2
Whip up Chef Bryan's special popover batter from his famous dutch baby recipe, found at (insert link). Melt a tablespoon of butter in each muffin top, then bake in a sizzling 450-degree oven until golden brown.
3
Pour the prepared batter into hot muffin tins, bake for 20 minutes until puffed up, and serve with perfectly poached eggs.
4
Heat Chef Bryan's signature pork and bean chili (recipe at link) in a large frying pan until simmering.
5
Crack fresh eggs into the chili, letting them poach to perfection.
6
Plate the eggs with a generous serving of pork and bean chili, popovers, and those mouthwatering pork chops. Add a side of your favorite fruit for the ultimate cowboy breakfast experience.
Tags:
@chefbryanwoolley#CowboyFeast#FlavorfulMornings#MorningRoundup#PopoversDelight#PorkChopParadise#RancheroBreakfast#SaddleUpAndServe#WildWestEats#YeehawBreakfastChefBryan
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