Tag Archives: vine tomatoes

Breakfast of Champions – The Hangover Breakfast

3 Jan

The breakfast of champions, also known to most as “the hangover breakfast”. It looks good, tastes good, and for those poor “dehydrated” souls, it’s very easy to make. A great alternative for the overdone bacon and eggs routine.

Or maybe I have it all wrong. Maybe someone special is staying the night and you want to trick them into thinking you know how to cook. Well, this should do it.

Either way.. it’s pretty darn delicious.


  • Cherry Vine Tomatoes
  • Olive Oil
  • Salt and Pepper to taste
  • Bread – I used rye
  • Hollandaise Sauce – I used packaged sauce
  • Eggs
  • Vinegar (for poaching the eggs)
  • Mushrooms – Sliced Thickly
  • Truffle Oil for drizzling on mushrooms
  • Dried Basil – Optional
  • Ham Steaks
* I didn’t include exact measurements because I assumed you could figure it out, depending on how many people you were feeding.

The Tomatoes

Step 1: Heat your oven to 325 degrees. Place the vine tomatoes on a baking sheet and brush with olive oil. Sprinkle with a bit of sea salt and pepper. Bake for 15 minutes, or until tender. Pour the juices from the bottom of the pan on the ham once it’s cooked.

The Eggs

Step 1:  Next, heat a pan filled with about 2 inches of water and 1 tbsp of vinegar until boiling slightly (not rapidly boiling)

Step 2: While waiting for the water to boil, heat Hollandaise sauce in a small saucepan on low heat.

Step 3: Crack each egg into its own small dish and drop into the water carefully spooning the egg whites on top of the egg. Cook for 3-5 minutes, or until the whites are completely set.

Step 4: Remove from water and place on a few layers of paper towel.

Step 5: Place eggs on a piece of toasted rye bread and spoon heated Hollandaise sauce over top. Garnish with dried basil.

Click here for a step by step guide on poaching eggs. It can be a little tricky. If you don’t feel like reading, click here for a video.

The Mushrooms

Step 1: Heat a medium skillet over medium heat. Add olive oil. Once the oil is hot, add the sliced mushrooms. Grind some salt and pepper on top and toss on a bit of basil. Cover.

Step 2: Stir occasionally until mushrooms are tender. Once cooked, uncover and cook on high until most of the juices at the bottom have dissolved. Season again with salt, pepper and basil. Lastly, pour a bit of truffle oil in the pan and stir until the mushrooms are completely coated.

The Ham Steaks

Step 1: Heat a large skillet with a bit of olive oil in the bottom. Cook on medium high heat for 3-5 minutes. Flip, and cook the remaining side for another 3-5 minutes until cooked through. Pour juices from the tomato’s pan over the ham.



If you don’t feel like poaching the eggs, just fry em’ up. No biggie.

Store bought Hollandaise sauce is delish. Don’t try to be a hero and make your own… I’ve tried. It’s hard.

Truffle oil rocks! It’s expensive, but.. well, I don’t really have a “but” for that.

Add some cooked asparagus to the mix, jazz it up a bit homies.

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