Who said breakfast had to be confined to downing hydrogenated breakfast bars or cereal and milk while juggling house keys, your bag, and trying to find your matching shoe? I often find that enjoying my mornings with a flavorful breakfast and warm coffee or tea can later make even the worst parts of my day much more bearable.
Furthermore, cooking up breakfast myself starts me off with a happy feeling of accomplishment and puts me in a much better mood. This recipe for buttermilk biscuits with Benton’s bacon, avocado, and rhubarb marmalade will be sure to set your day off in a positive direction.
For the rhubarb marmalade, you’ll need:
2 cups onion, sliced
¼ cup oil
4 cups Rhubarb, sliced
4 Tbl sugar
¼ cup balsamic vinegar
½ tsp salt
Heat oil in a small saucepan over medium heat. Add the onion, then reduce the heat to low and sauté gently for 5 minutes. Add the rhubarb and cook over low heat for 20 minutes, stirring occasionally. Next, add the sugar, vinegar, and salt. Cook the marmalade gently, stirring occasionally for another 5-8 minutes.
To make the biscuits:
We suggest using the award-winning biscuit recipe from last year’s International Biscuit Festival.
Split a freshly baked biscuit in half. Place cooked Benton’s bacon on the bottom half of the biscuit. Top the bacon with ¼ of an Avocado. Spread a generous amount of rhubarb marmalade on the top of the biscuit. Place the top back on the biscuit and serve.
This seasonal treat is great for making any spring morning a time to enjoy yourself or company.
Click the photo below to watch Mahasti make this delicious recipe on her WBIR cooking segment.
