Breakfast has always been one of my favorite meals. French toast, waffles with fresh fruit, vegetable omelets… I love it all. But, I don’t actually like eating a big breakfast in the morning. My days usually start with a bowl of Honey-Nut Cherrios and a banana, and I think that’s a pretty perfect breakfast, which obviously poses a problem since my perfect breakfast doesn’t include any of my favorite breakfast foods.
The obvious solution to that problem is breakfast for dinner! Over Thanksgiving my mom and brother came to visit and stayed in my little house with Boomer and me. Of course many of our meals were filled with Thanksgiving foods and the leftovers, but on their last night we decided to have ‘breakfast’. Garbage Eggs were a staple dinner item growing up, and I still look forward to them. The name might not sound super appetizing, but they’re good! The idea for Garbage Eggs is to use up all your leftover vegetables and throw them in some scrambled eggs. We usually have some combination of potatoes (or tater tots- even better!), green peppers, onions, broccoli and whatever else is in the fridge.
As an aside, my mom would like me to note that she protests the name of this dish and would rather I called it something more appetizing, but we always called them Garbage Eggs, so I refuse to change the name. She would also like to assure everyone that she was a good mother and never fed as old, moldy vegetables. Just in case you were concerned that she never fed my brother and me when we were growing up
When I saw this Pumpkin Coffeecake recipe a few weeks ago I immediately bookmarked it and couldn’t wait to give it a try. Serving it alongside Garbage Eggs for dinner resulted in a delicious meal. The pumpkin flavor is subtle, but it’s there and the pumpkin makes this cake very moist. This coffeecake turned out so well, we all had seconds except for my brother who managed fourths! It’s equally wonderful fresh out of the oven or leftover at room temperature. Basically, it’s fantastic, I promise that you want to make this at your earliest convenience.
The batter is thick, so it’s a little tricky to spread over the nuts and streusel layer. I ended up dropping it by small spoonfuls, and then using my fingers to smooth it out.
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- pinch salt
- 1 cup coarsely chopped pecans
- 1/2 cup brown sugar
- 1/3 cup flour
- 4 tbl. butter
- 1 1/2 tbl. cinnamon
- 1/4 tsp. salt
- 1/4 cup buttermilk
- 3/4 cup pumpkin puree
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter
- 3/4 cup sugar
- Preheat oven to 350 degrees and coat a round 9-inch pan with nonstick cooking spray.
- Combine the brown sugar, cream, and salt for the caramel. Pour evenly into a prepared pan, sprinkle the pecans over the top and set aside.
- To make the streusel, mix the brown sugar, flour, butter, cinnamon, and salt in a food processor or in a small bowl with a pastry cutter, and mix until small clumps form, then set aside.
- Cream the butter and sugar with a mixer until smooth and combined. In a small bowl, whisk together the buttermilk, pumpkin puree and eggs. In a different bowl, sift the flour, baking powder, baking soda and salt. Add the wet and dry ingredients alternately, starting and ending with the dry ingredients. Mix until just combined.
- Spread half of the batter over the caramel and pecans then sprinkle with half the streusel. Top with the remaining batter, and the rest of the streusel.
- Bake for 50-60 minutes, the cake is done when a toothpick comes out clean. Allow to cool for about 5 minutes then run a knife around the sides of the cake to loosen it from the pan. Turn it upside-down on a plate and let it cool for a few more minutes to cool before serving. Enjoy!