We are inundated with minor observances on our calendars. Beyond all the important big holidays that honor key historic events and significant figures, you'll find call-outs to everything from professions to hobbies to trade industries with lobbying power.
By now, there's probably a freakin' bacon day
... yup, just looked it up
. Save us.
Anyhoo, on that note, sometimes one of these things earns a whole wicked week, or even a magnificent month.
Such is the case with National Breakfast Month
, which a pound of bacon says you didn't realize was this very month of September.
In line with that, and because it's celebrating its 135th anniversary, Thomas'
is hosting a Hometown Breakfast Battle
contest that spans 135 cities, with a chef representing each by submitting a breakfast recipe which utilizes a Thomas product.
Yes, it's another PR/publicity stunt where you're invited to vote daily, for the next two weeks, to propel your local chef to fame, this time atop a bagel or English muffin.
According to a press release:
Each chef will utilize Thomas’ iconic English Muffins and Bagels to showcase how easy (and fun!) it is to add some local flair and approachability to breakfast – a meal that has surged in popularity and creativity in recent years.
Totally good to know that breakfast is on its way up (take that
lunch and dinner, you suckas!).
Anyway, a top 16 will eventually be narrowed down in a finalist round, and you can win $10,000 if you're super duper lucky.
Despite my glibness — hey, maybe I should have eaten something this morning ... I wish there was a meal for that ... oh yea, breakfast! — some of the recipes look damn delicious.
Oh, now to get to the part about who's representing the Springs: Who do you think? Brother Luck
with his Thomas’® Bagel and Duck Panini. (Yeah, the photo above kinda gave the answer away. Shoot.)
Below, you'll find the recipe and a snappy photo of the dish:
Thomas’ Bagel and Duck Panini
1 ea Thomas’® Plain Bagel, Pre-Sliced
2 Tbsp Unsalted Butter
1 ea Duck Eggs
3 oz Duck Sausage (Recipe Below)
1 oz Crème Fraiche (Recipe Below)
1 oz Tabasco Jelly
2 oz Pueblo Chile Cheese Curds
Pinch Kosher Salt
Fresh Sorrel Leaves, Chive Blossoms (For Garnish)
3 lb Duck Breast (Skin On)
1 Tbsp Kosher Salt
2 tsp Black Pepper
½ oz Sage Leaves
1 ea Lemon Juiced
1 tsp Cayenne
Procedure. Place all ingredients in a food processor except lemon juice and blend smooth. Slowly drizzle in cold lemon juice to emulsify and shape patties.
1 C Buttermilk
3 C Heavy Cream
Procedure: Mix ingredients together and let stand at room temperature for 2 days, covered with cheese cloth.
Procedure: Split the bagel and roll each Thomas’ Plain Bagel slice flat with a heavy duty rolling pin. Cut edges with a large round biscuit cutter. Toast the bagel slices on both sides in 1 Tbsp of melted butter and season with kosher salt once browned. Cook the duck egg sunny-side-up and place between bagel slices in the remaining butter. Sear the duck sausage in hot oil until evenly caramelized. Garnish with the crème fraiche, tabasco jelly, cheese curds, sorrel, and chives.