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Breakfast on a Night In

Prosecco

"Sparks will fly when we’re together."

Breakfast on a Night In

We’ve all been there. Dinnertime is approaching, yet for some odd reason you’re desiring breakfast delights: thick-cut bacon, scrambled eggs with cheese, and maybe even some stone-ground grits. You tell your significant other or friend of this craving, and the breakfast hunger spreads like wildfire. Soon, you’ll be naming off your favorites: pancakes and waffles, baked egg dishes and quiches, and a juicy slab of country ham is even thrown into the mix. And you come to the realization that you must have breakfast for dinner.

A few of our tricks can make this the most anticipated breakfast for dinner session you’ve ever concocted. So, before you get cracking, we’ve got a few pairing suggestions that are sure to satisfy.

Prosecco & Purple Confetti Pancakes
Recipe:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 box Pillsbury Funfetti cake mix
• 1/3 cup canola oil
• 3 eggs
• 2 1/3 cups milk
• 1/3 cup rainbow sprinkles
• 2 tablespoons maraschino cherry juice
• 4 drops of red food coloring
• 4 drops of blue food coloring

Directions:
1. In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside.
2. In another bowl, mix together the cherry juice, food coloring, oil, eggs, and milk.
3. Add the wet ingredients to the dry ingredients, and mix until everything is combined.
4. Fold in the sprinkles, which is the most important part.
5. Heat a griddle to about 275ºF (or medium heat). If you’re using a medium pan, set to medium heat. Spray the griddle or pan with non-stick cooking spray.
6. Ladle the pancake batter onto the griddle or pan, and cook the pancakes for about 2 minutes on each side. Remove pancake, set aside, and repeat until you’re all out of batter.

Chardonnay & Chorizo Burrito
Recipe:
• 4 10-inch flour tortillas
• 1 large baking potato, peeled, and cut into small cubes
• 1 teaspoon vegetable oil
• 12 ounces Mexican chorizo, casings removed
• 3 scallions, chop and use green section
• 6 large eggs
• 1 tablespoon olive oil
• ⅔ cup Mexican melting cheese, or desired cheese
• ½ cup fresh cilantro, chopped
• ¼ cup diced green peppers
• ½ cup salsa
• 1 avocado, halved, pitted, sliced

Directions:
1. Toss chopped potatoes into a bowl with 1 teaspoon oil and a pinch of salt. Cover with plastic wrap. Place in microwave and cook on high for 4 minutes. Remove plastic wrap.
2. Use a non-stick skillet on medium heat. Drop potatoes in skillet. Cook until potatoes are golden brown and slightly crisp. Don’t forget to stir occasionally. Set potatoes aside.
3. Dice ¼ cup green peppers and scallions.
4. Next, add chorizo and green peppers to a large skillet on medium-high heat. Break up meat and cook all the way through, about 5 minutes.
5. Add the scallions, stir well, and cook for another 30 seconds. Transfer chorizo to a bowl and set aside.
6. Clean or use a different skillet, and then pour in the olive oil on medium heat.
7. Whisk together the eggs in a medium-sized bowl. Season with salt and pepper. Add the eggs to skillet and cook. Don’t forget to stir the eggs while they cook, until they’re softly scrambled. Immediately transfer eggs to a second bowl and set aside.
8. Warm tortillas in skillet until pliable, about 20 seconds.
9. Divvy up the potatoes, chorizo, eggs, cheese, cilantro, salsa, and avocado between the four warmed tortillas. Roll the tortillas into a burrito shape.

California Red & California Omelette
Recipe:
• 4 eggs
• ¼ cup milk
• ⅛ tsp salt
• 1 avocado, pitted and sliced
• ¼ cup diced tomatoes
• ¼ cup diced onion
• ¼ cup diced green pepper
• ½ cup shredded cheddar cheese (can also use Swiss or Jack)
• Pepper to taste

Directions:
1. Grease a large skillet with cooking spray, butter or oil and heat it over medium heat.
2. Blend or whisk eggs, milk and salt together until they are fully mixed. Approximately 1 minute by hand whisk, or 30 seconds in blender.
3. Dice the tomatoes, green peppers, and onions. Slice the avocado, then all vegetset aside.
4. Pour ½ of the egg batter into the skillet and cook for about 2 minutes.
5. Evenly sprinkle cheese, green peppers, tomatoes, and onion.
6. Allow 2 more minutes of cook time. Gently turn one side to ensure it’s firm and slightly brown.
7. Once firm, flip one side up and fold over.
8. Add a few slices of the avocado on top.
9. Top with extra cheese, tomatoes, onion and avocado slices for a finished look!
Makes 2 omelets

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