All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Whether you're in the proverbial doghouse, or just want to treat yo'self, everyone can appreciate a beautiful home-cooked breakfast in bed. We start with fluffy pancakes scented with orange zest - in the shape of a heart to boot! (Don't fret - we show you how to do it!) They’re paired with eggs scrambled with peppers and onions, and the heartcakes are topped off with powdered sugar, maple-flavored syrup, and sweet blueberries.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Zest half the orange, then cut fruit in half. Cut two slices of orange and juice remaining. Trim and thinly slice green onions on an angle. Stem, seed, and cut red bell pepper into ¼" dice
Mix the Pancake Batter
In a mixing bowl, combine pancake mix, milk,half the liquid egg, (reserve remaining for scramble) and a pinch of salt. Add 3 Tbsp. orange juice and half the orange zest (reserving remaining for garnish). Whisk until batter falls from whisk in thick, smooth ribbons. If needed, add 1 Tbsp. water at a time to adjust consistency.
Cook the Pancakes
Heat 1 tsp. olive oil in a large non-stick pan over medium-low heat. While pan is warming, pour pancake batter into plastic piping bag. When pan is warm, slice a small hole in corner of the piping bag. Use piping bag to trace outline of a heart, then fill it in with batter.
Add the Blueberries
Cook pancake undisturbed until batter starts to bubble, 2-3 minutes. Sprinkle a couple blueberries into pancakes and flip onto second side. Cook until golden brown, 1-2 minutes. Repeat with remaining batter to make six pancakes and keep warm until ready to serve. Reserve a couple blueberries for garnish.
Make the Scrambled Eggs
Heat 1 tsp. olive oil in a medium non-stick pan. Add green onions and red bell pepper to hot pan. Cook until vegetables are slightly tender, 2 minutes. Add remaining liquid egg and move mixture around pan with a spatula to scramble, 2-4 minutes. Season to taste with salt and pepper.
Plate the Dish
Arrange pancakes on a plate. Add a serving of scrambled eggs on side. Garnish pancakes with syrup, remaining blueberries, and remaining orange zest. Sprinkle powdered sugar over pancakes and garnish with an orange slice.
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