Chef Nick Massie shows you a different take on the first meal of the day with a breakfast gallimaufry.
The ingredients: sweet potato, red onion, garlic, Poblano pepper, Serrano pepper, mushrooms, ground beef, eggs, spring mix, cherry tomatoes, lemon, salt, pepper and olive oil.
“What I encourage to do is kind of prep ahead for the week,” he says. “Have this stuff at your disposal, and then your meals will taste better, they’ll be easier and, obviously, healthier.”
Massie seasons the ground beef with salt and pepper and tosses it into a hot pan with olive oil. Once the meat begins caramelizing, he adds the chopped sweet potato, onion, garlic, mushrooms and peppers. After the mixture cooks for a bit, he adds four eggs.
“I don’t like to use a large amount—just enough to kind of bind this all together,” explains Massie, who runs PaleoNick.com.
Once it’s done, he scoops a portion into the center of the plate and tops it with the greens that have been mixed with olive oil, lemon juice, and salt and pepper, and he adds the halved cherry tomatoes to finish it off.
6min 26sec
HD file size: 155 MB
SD wmv file size: 77 MB
SD mov file size: 41 MB
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Additional reading: God of the Grill by Nick Massie, published June 13, 2012.
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13 Comments on “Cooking a Breakfast Gallimaufry ”
1
wrote …
NICK!!! Great show! This is the good old Nick Massie I remember. It's good to have you back!
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2
wrote …
Love to see Nick's videos on a weekly basis. Their that good.
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3
wrote …
That looks AMAZING. I know what I'm having for breakfast tomorrow! Bravo!
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4
wrote …
Fantastic, easy, tasty as always !
Would like you to post more alternatives for lunch boxes ! :p
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5
wrote …
The mere thought of eating something like that is enough to make me gag.
Minced meat of questionable origin and quality.
Eggs that are loaded with bacteria even after cooking.
Mushrooms represent mainlining fungi and bacteria.
The green leaves with lemon juice and cherry tomatoes were great, onions, peppers and chillies are fine and sweet potatoes are acceptable in moderation but the meat and eggs should be sourced as pasture grazed/free range and limited to 25%max of that meal (by sight not weight or calories), with the mushrooms swerved completely.
Also if you're frying in oil you should use coconut oil and a pan without a chemical non-stick coating.
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6
replied to comment from Alastair Gill…
Alastair,
Shut it.
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7
wrote …
ROFL Matthew! That's what I was thinking!!
That meal looks incredible NM.
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8
wrote …
I'm hungry! My two favorite things in life CrossFit & Food! :)
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9
wrote …
I'm kind of a newbie when it comes to cooking...how do you roast the onion, garlic, and sweet potatoes? What temperature and how long?
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10
replied to comment from Matthew Arnold…
Thank you.
Your qualitative input shows that you clearly have a valuable contribution to make.
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11
replied to comment from Alastair Gill…
Alastair,
The beef is organic and grass-fed from Lynn Brakke Farms in Moorhead, MN. The eggs are farm fresh from Jamie Leach in Glyndon, MN. If you'd like contact information of these sources, so you can verify the quality of someone else's diet, let me know and I'll put you in touch...
Everything else is personal preference.
Do what works for you.
Thanks for chiming in,
Nick
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12
replied to comment from Eric Hargarten…
Eric,
They are all simple and straightforward. Place them on a pan in and roast at 350-400 until soft. If you'd like further instruction, you can find it on my site, under Weekly Prep - Roasted Veggies: http://paleonick.com/articles/Weekly-Prep-Veggies-for-all
Roasting garlic is a bit trickier, but can be found under Garlic 3 Ways: http://paleonick.com/articles/Garlic-Three-Ways-4All
I hope this helps!
Nick
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13
wrote …
Nick how many servings do you think this represents, 4 - 5?
Thanks
James
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