Day Seventy - Six : A Sunday morning breakfast in the country

Although this is coming to you all on Tuesday afternoon, I am sure it isn't too tough to imagine the Sunday morning feeling of relaxation, I bet you wish you were enjoying that feeling right now! Transport yourself on the scents of freshly brewed coffee and hot out of the oven homemade buttermilk biscuits and the tastes of a spicy bloody mary. Yum right?

Seeing as I am still playing catchup, I thought I would give you a recipe for a lazy Sunday breakfast in the country fastforwarding you through the rest of this week to the glorious weekend!

Let's start off by pouring yourself a nice cup of coffee to awaken those senses. Now that you're awake, pre-heat your oven to 350 and get together all of your ingredients for your buttermilk blue cheese biscuits:

1 cup of regular flour
1 cup of pastry flour
1 tablespoon of baking soda
2 - 3 tablespoons of baking powder (this will make the biscuits nice and fluffy!)
3 eggs - 2 whites and one full egg
1 cup of buttermilk
8 oz (at least, depending on how blue you want your biscuits to be) of crumbled blue cheese, I like to utilize a buttermilk blue but you can use whatever blue you see fit!
A healthy drizzle of olive oil
A pinch of sea salt
Some ground pepper

Combine all the dry ingredients in one bowl and do the same with the wet ingredients. Whisk together until fully combined. Line a pastry sheet with parchment paper and some baking spray and use a large spoon or an ice cream scoop to make decently sized biscuits. Place in the over for about eighteen to twenty minutes, until they are lightly golden brown on top. The cooking time will definitely depending though on your oven. While these are cooking, lets make our soft scrambled eggs to go with.

I'm a big fan of egg whites, but if you like egg whites and yolks, please feel free to substitute here.

In a bowl crack three eggs, separating the whites and whisk together with some chopped fresh rosemary and chives. Whisking eggs makes them fluffier which I like. In a skillet on very lowheat toss about half a dozen chopped shittake mushrooms with a half of a chopped shalllot and some olive oil, let this cook for about three minutes then combine the eggs in with the mushrooms, fold together. Add a handful of the same crumbled buttermilk blue you used for the biscuits to bring the entire meal together. The secret to soft scrambled eggs is continuous stirring over lowheat and to turn the heat off when the eggs are still runny, but not overly liquidy. Pull off the heat, top of a little bit of grated parmesan, some salt and pepper and plce on your plate next to a steaming buttermilk blue biscuit. This plate is finished perfectly with a handful of mache greens with some homemade balsamic vinaigrette, simple and delish!

Enjoy this with a nice cup of coffee and a flute of cava or a mimosa. Now, don't you wish it was a Sunday morning in the country! I know I sure do!