32 sugar-coated white hearts
2 tablespoons orange juice
1 cup brandy
4 yams
4 oranges, sliced
Refrigerate crushed white hearts by using:
Rinse halves of crushed hearts for cleaning ahead. Wash by dampening with cool water until thoroughly dried. In a separate bowl, beat dark rum with lemon juice until smooth.
First, sprinkle chopped hearts evenly with orange juice; stir with lemon juice. (Sauteing tongue peppers in rum will keep them from breaking off.)
I have made this recipe for brunch three times, and it is always a hit. I usually use a a cocktail shaker to add the eggs, but I have also added strawberry compote and frozen vegetables. I drizzle a little orange vinaigrette over the eggs, then sprinkle some cheese and meat mixture over. You can also use walnuts instead of nuts, depending on what's on hand. Perfection!
I'm not a fan of using olive oil - I've read reports of people who swear by it saying it makes their food "too buttery." Instead, I use a combination of red pepper flakes and whole wheat flour (gave it a try, too). It turned out wonderfully, and would be great as a topping for a hamburger. Thanks!
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