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Category: Breakfasts

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

 

3 eggs

1½ C. milk

½ C. pumpkin purée

½ C. plus 2 T. pure maple syrup, divided (plus more for serving)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Pinch kosher salt

4 T. butter, divided

8 thick slices rustic bread

½ C. pepitas (pumpkin seeds)

1 C. warm ricotta cheese

 

Whisk together eggs, milk, pumpkin, ½ C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.

Baked Apple Cider Smoothie

Baked Apple Cider Smoothie

Baked Apple Cider Smoothie

 

1 large baked apple, peeled, seeded, and cored

1/4 C. unsweetened apple cider

1/4 C. kefir

1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup

2 T. protein powder

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. clove

3 ice cubes

 

Add to blender and liquify.

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

Cinnamon Vanilla Chia Seed Pudding

 

2½ C. almond milk or any milk of choice

1/3 C. chia seeds

1.5 tsp. vanilla extract

1 tsp. ground cinnamon

1 scoop vanilla protein powder

1 T. honey or maple syrup (optional)

 

In a blender, add all ingredients and blend for about 25 seconds until smooth and creamy.

Pour in little glass bowls and top with any nuts, granola, or fruit you prefer. This will serve 2-4 people.

Cider Spice Muffins

Cider Spice Muffins

Cider Spice Muffins

 

1 1⁄2 C. apple cider

Cooking spray

1 3⁄4 C. all-purpose flour

1 1⁄4 tsp. baking powder

1 tsp. fine sea salt

1 tsp. ground cinnamon

1 tsp. ground cardamom

1⁄2 tsp. ground nutmeg

Zest of 1 orange

10 T. butter (11⁄4 sticks) at room temperature

3⁄4 C. light brown sugar, lightly packed 1⁄4 C. granulated sugar

2 large eggs at room temperature

1 tsp. vanilla extract

 

To finish:

6 T. butter (3⁄4 of a stick), melted

1⁄2 C. granulated sugar Zest of 1 orange

 

Place 1 1⁄2 C. apple cider in a small saucepan. Over medium heat, bring to a boil and reduce until it is 1⁄2 cup. Let cool while assembling other ingredients. Heat oven to 350°F. Grease your 12-C. muf- fin pan generously with the cooking spray. In a medium bowl, mix the dry ingredients from the flour through the orange zest. In the bowl of a stand mixer, cream the 10 T. of butter, add the sugars and beat on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl as necessary until well mixed. Add the vanilla and mix thoroughly. Add the flour mixture and mix just until well combined. With the mixer running low, add the reduced apple cider until well combined, scraping the sides and bottom of the bowl. Divide batter evenly among the 12 muffin C. and bake for 15–20 minutes, until the center bounces when lightly touched and a toothpick inserted comes out clean. Melt the 6 T. butter, put aside, and mix together the sugar and orange zest in a small bowl. Brush each hot muffin generously with butter and divide the sugar evenly on the top of muffins. Drizzle with any remaining butter and allow to cool somewhat before removing from the pan. These are great served warm, and they also keep for several days in a tightly lidded container.

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

 

1 loaf of bread torn into pieces

8 eggs

2 C. milk

½ C. heavy cream

¾ C. sugar

1 T. vanilla extract

½ C. pastry flour

½ C. Maine Grains sifted whole wheat flour

½ C. brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Maple syrup to serve

 

Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.

When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

 

8 eggs

2 C. plus 2 T. heavy cream

1 tsp. salt

2 T. extra-virgin olive oil

3 large leeks washed and thinly sliced

1 8-ounce package cream cheese

1 tsp. Worcestershire sauce

Juice from ¼ lemon

1 stick plus 3 T. butter

1½ C. shredded Parmesan cheese

½ C. medium-dry sherry

16 ounces fresh cooked lobster meat, cut into small chunks

1 10-ounce package baby spinach, washed and dried

Fresh chopped chives for garnish

Fresh cracked pepper

 

Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

Burrata Toast with Spring Herb Pesto and Artichokes

 

In a food processor or with a mortar and pestle, blend together 2 C. of assorted spring herbs (any combination of parsley, chives, chervil, tarragon, sorrel), 1 clove garlic, ⅓ C. olive oil and 1 tsp. salt. Trim 2 globe artichokes down to their hearts and tender leaves and remove the choke (hairy-looking center). The raw hearts can be very thinly sliced and tossed with olive oil, lemon juice, salt and pepper.  Divide 8 ounces of burrata amongst 4 toasts, drizzle with the pesto and garnish each with a small handful of the prepared artichoke hearts.

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

 

Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ C. sugar, 1 tsp. grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through.  In a small bowl, whisk together ½ C. each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 T. sugar, honey or maple syrup.  Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

 

4 large eggs at room temperature

2 thick slices Italian or French bread

½ C. heavy cream

4 slices cooked bacon chopped

2 T. duck or bacon fat or softened butter

2 cloves garlic sliced in half

2 tsp. chives finely chopped

Maldon salt and freshly ground black pepper to taste

dash of cayenne pepper optional

Grated Le Gruyere AOP cheese for topping optional (hard Swiss cheese)

 

Set a rack in the middle of the oven and preheat to 375 degrees. Coat the inside of a baking dish with one tsp. of the softened butter. Use the rest to spread on both sides of the bread slices. Heat a large skillet over medium-high heat and toast the bread until golden brown, 1 or 2 minutes per side. In a small saucepan over low heat, bring the cream and garlic cloves to a simmer until fragrant with garlic. Toss the garlic. Add salt, pepper, and cayenne (if using) to taste. Lay the toasted bread in a baking dish and spoon 2 to 3 T. of the hot cream over each bread slice. Crack eggs into a small bowl, then gently pour atop slices of bread—take care not to break the yolks. Slowly pour the rest of the cream over the eggs and immediately transfer the baking dish to the oven. Bake until the whites are set and the yolks are cooked to your preference. (Runny yolks will take around 13 or 14 minutes.) Remove from oven and top with the bacon and chives. Add grated cheese if using and serve immediately.

Sunrise Smoothie

Sunrise Smoothie

Sunrise Smoothie

 

4 large ripe strawberries

1 large orange, squeezed

1 ripe nectarine or V2 apple, peeled and pitted

3 ice cubes

1/2 C. unsweetened apple cider

1/2 tsp. peeled, finely chopped fresh ginger root (optional)

1 tsp. almond butter

2 T. pea protein powder

1/4 tsp. Lakanto (optional)

 

Add to blender and liquify.

Breakfast Salad

Breakfast Salad

Breakfast Salad

 

1 C. cubed Watermelon

8 sliced Radishes

2 ounces Feta Cheese, crumbled

3-4 leaves Mint, roughly chopped

2 T. Pepitas

Squeeze of Lime

1 T. Olive Oil

 

Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.

Canadian-Bacon Strata

Canadian-Bacon Strata

Canadian-Bacon Strata

 

Butter softened for pan

4 English muffins split, toasted, and cut in half

1/2 lb. sliced about 10 slices, Canadian bacon, halved

1 1/4 C. shredded (5 ounces) sharp cheddar cheese

1/3 C. finely shredded Parmesan cheese

8 large eggs

3 C. milk

1 1/2 T. Dijon mustard

Coarse salt and ground pepper

1/4 tsp. hot sauce such as Tabasco

 

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Build-Your-Own Breakfast Taco Board

Build-Your-Own Breakfast Taco Board

 

Build-Your-Own Breakfast Taco Board

 

Eggs

Salsa Verde (to top on eggs)

Baked Bacon

Refried Beans

Breakfast Sausage

Breakfast Potatoes

Corn Tortillas

Flour Tortillas

Avocado (diced)

Guacamole

Cotija Cheese

Shredded Cheese

Cilantro

Salsa

Pico de Gallo

Sliced Jalapeno

Lime Wedges

Diced Mango

 

Make the baked bacon and guacamole.  Slice the jalapeños, dice the mango, wedge the limes, chop the cilantro, and slice or dice the avocado.  Place all of the cold and room temperature toppings in bowls and on the board.  Brown the breakfast sausage.  Make or warm the breakfast potatoes. Warm the corn and flour tortillas on a griddle or in the microwave.  Scramble the eggs and heat up a can of refried beans.  When ready, add the eggs to a cast iron skillet for serving on the board and top with salsa verde. Fill serving bowls with the breakfast sausage, potatoes and refried beans.

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

 

6 eggs, slightly beaten

1/2 tsp. kosher salt

1/2 to 1/4 C. (70 to 120 g) fresh chopped vegetables

24 wonton wrappers

1/4 C. (28 g) shredded cheese of choice (I prefer sharp Cheddar)

 

Preheat the oven to 375°F(191°C). In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables. Coat a muffin pan with cooking spray and press a wonton wrapper into each opening to form a cup. Then press a second wonton into the C. diagonally so all sides are covered. Fill C. three-quarters full with egg and vegetable mixture. Sprinkle 1 tsp. of cheese on top of the egg mixture. Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

Red Fife Honey Scones with Strawberry Butter

 

3 C. Red Fife flour

2 heaping tsp. baking powder

1/4 C. granulated sugar

1/2 C. unsalted butter, chilled but not hard

1 1/4 C. buttermilk

1 egg, whisked

Strawberry butter

1 C. unsalted butter, room temperature % C. pure maple syrup

1 tsp pink peppercorns

4-5 strawberries, washed, dried, and diced

 

Red Fife wheat is the key to the earthy robust and nutty flavor of these scones. They are less “biscuit” and more “soda bread” in texture (although still flaky), and the nuttiness of the scone offsets the naturally sweet strawberry butter. The perfect addition to a summer afternoon tea after picking up a pint of local strawberries from the market.  Preheat the oven to 400°F. Line a baking sheet with parchment paper. To make the scones, in a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough. Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12-15 minutes. While the scones are baking, prepare the butter. Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3-4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well. You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through. Remove the scones from the oven, transfer to a wire rack, and let cool for 3-5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side. The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Cheese Latkes

Cheese Latkes

Cheese Latkes

 

1 C. ricotta cheese

¾ C. flour

3 large eggs

2 tbsp granulated white sugar

1 tsp kosher salt

½ tsp baking powder

Nonstick cooking oil spray, for frying

 

Combine all ingredients except the nonstick oil in a food processor. Process the mixture for about 45 seconds, pausing a couple of times to scrape the sides, until the mixture forms a thick batter. Spray a skillet with nonstick cooking oil and heat over medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in the size/shape of silver dollar pancakes. Use 1-2 tablespoons of batter per pancake. Spread the batter out into a thin circle after it hits the skillet. Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke for doneness and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat. Expect some variation in the shape of the latkes, they won’t form a perfect circle. Serve immediately. These latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

 

2 large eggs, room temperature

1-1/2 C. 2% milk

1/4 C. butter, melted

2 C. all-purpose flour

2 T. sugar

3 tsp. baking powder

1-1/2 tsp. ground ginger

1/2 tsp. salt

2 C. fresh or frozen unsweetened blueberries

Maple syrup

 

Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. If your little ones aren’t fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest. Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

 

6 C. water

2 T. ground cinnamon

1 tsp. kosher salt

1/4 C. pure maple syrup

1 1/2 C. uncooked steel-cut oats

2 medium Gala apples, cored, seeded, and diced

4 T. salted butter

 

Add water, cinnamon, salt, and maple syrup to a 3-quart or larger slow cooker. Whisk until well combined. Gently stir in oats and apple. Place butter on top of oat mixture. Place lid on slow cooker and set to low for 8 hours. Stir well right before serving. Tips, Substitutions, Time-Savers, and More: For more texture, serve with something crunchy, like pecans, walnuts, or sliced almonds. Milk adds even more richness and flavor; just substitute half of the water for your milk of choice during cooking. And a drizzle of local honey or sprinkling of brown sugar on top adds a bit more sweetness. Don’t have Gala apples? Any apple variety can be substituted.

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

 

2 T. basil pesto

2 eggs

2 slices bread French or Italian, toasted

2 T. cream cheese counter, softened

1 half avocado, mashed

salt and pepper

honey drizzle

 

Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 T. of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot. Add on a dash of red pepper flakes. While a side of bacon is always great, adding a few small slices of bacon right on top of the avocado (under the pesto egg) is delicious too! Skip the cream cheese for Greek Yogurt, feta cheese, Ricotta cheese, or goat cheese spread.  Instead of serving on bread, try cooked hashbrowns, toasted bagels, English muffins.

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Vancouver Island Oats with Bumbleberry Compote

Overnight Island Oats with Bumbleberry Compote

 

Oats

2 cups local rolled oats

1/4 cup packed brown sugar, plus 2 tsp brown sugar, divided

2 T. ground flax seeds

2 T. chia seeds

1 1/2 tsp. ground nutmeg, divided

1 tsp. ground allspice

1/2 tsp. ground cinnamon

4 cups milk (almond, soy, or 2%)

 

Bumbleberry Compote

1 T. cornstarch

2 T. cold water

1 cup frozen forest berries (blackberries, black currants, salal berries, blueberries)

2 T. lemon juice

 

In a large bowl, mix together the oats, 1/4 cup of the sugar, the flax and chia seeds, 1 tsp of the nutmeg, the allspice, and the cinnamon. Place 1/2 cup of this mixture in each of four 2-cup mason jars or similar sealable glass jars. Add 1 cup of milk to each jar and mix with a spoon to combine. Seal the jars and put in the fridge to soak for at least 12 hours, or up to 3 days.

In a small saucepan, whisk together the remaining 2 tsp sugar, the remaining 1/2 tsp nutmeg, and the cornstarch with the cold water until the mixture is completely lump-free. Fold in the frozen berries, drizzle the lemon juice overtop, and place over medium heat, covered, to allow the berries to thaw, 2-3 minutes, stirring once or twice. Remove the lid and increase the heat to medium-high. Watch the berries carefully, stirring occasionally, as they come to a boil. Boil for 1 minute then remove from the heat. Serve immediately or allow to cool. This will keep in airtight container in refrigerator for up to 3 months. To serve, remove the lid from the jar of oats and top with a dollop of the jam. You can also add a dollop of yogurt.

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

 

Blueberry Lemon Thyme Syrup

 

2 cups fresh blueberries

4 sprigs lemon thyme

1/4 cup granulated sugar

2 T. cornstarch

1/2 cup water

 

Waffles

4 eggs, separated

2 1/2 cups milk (2% or whole)

3/4 cup salted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

Whipped cream, for serving

 

Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)

 

To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

 

1 1/2 cups all-purpose flour

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cream of tarter

1 lemon zest (grate or zest outer portion of lemon)

1 T. white sugar

1 1/4 cups milk

1 egg

3 T. butter, melted

 

In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.

Blueberry Compote Topping (recommended) – 3 cups frozen or fresh blueberries, unthawed (save a ½ cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor’s Lemon Soufflé Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.

Blackberry Lemon Bread

Blackberry Lemon Bread

Blackberry Lemon Bread

 

1-2/3 cups all-purpose flour (200 grams)

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

zest of 1 lemon

1/2 cup sour cream, room temperature (or plain Greek yogurt)

3 eggs, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon lemon oil

1/2 cup flavorless cooking oil such as canola

5 tablespoons blackberry jam

Optional: 2 to 4 drops blue food coloring**

1 cup blackberries, tossed with 1 tablespoon flour

Lemon Glaze

1 cup powdered confectioners sugar

pinch of salt

2 to 3 tablespoons lemon juice

 

Preheat the oven to 350°F and spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray (or line the pan with parchment paper).  Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out.  Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended.  Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture.  Pour the oil into the batter gradually while stirring with a silicone spatula.  Transfer 1/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired.  Stir the blackberries into the larger bowl of batter and pour about 2/3 of the batter into the prepared loaf pan.  Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached.  Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack.  Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like.  Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up.  Garnish with fresh blackberries or candied lemon slices.  You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don’t add the blackberries, you can store the loaf cake at room temperature for 4 days.

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

 

2 pounds zucchini (about 4 medium)

1 teaspoon kosher salt, divided

1/4 cup raw hazelnuts

1 large shallot

1 small clove garlic

1 small lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper

4 thick slices sourdough or other crusty bread

Handful small fresh basil or mint leaves, for serving

Aleppo pepper or red pepper flakes, for serving

Flaky salt, for serving

 

Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 2 pounds zucchini on the large holes of a box grater (about 6 cups) into a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Set aside to drain for 15 minutes. Spread 1/4 cup raw hazelnuts out in an even layer on a rimmed baking sheet. Transfer to the oven and toast, stirring occasionally, until fragrant and golden-brown, 8 to 10 minutes. Meanwhile, dice 1 large shallot. Smash and peel 1 small garlic clove. Finely grate the zest of 1 small lemon. Halve the zested lemon and reserve.

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 3 cups. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop. Heat 1/4 cup olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, under softened and translucent, 2 to 3 minutes. Add the zucchini, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini cooks down, caramelizes, and softens considerably, about 15 minutes. Reduce the heat if the zucchini starts to burn. The mixture should be jammy and spreadable. Remove from the heat. Toast 4 thick bread slices, then rub one side of each slice with the garlic clove. Divide the zucchini butter between the garlic-rubbed toast and spread out evenly in a thick layer. Garnish with the hazelnuts, fresh basil or mint leaves, and a pinch or two of Aleppo pepper and flaky salt. Squeeze the juice of the reserved lemon halves over the toasts and serve.

Banana Tahini Smoothie

Banana Tahini Smoothie

Banana Tahini Smoothie

 

1 frozen banana

1 cup plain Greek yogurt

1/2 cup milk

2 tablespoons honey

2 tablespoons tahini

1/4 teaspoon ground cinnamon

1 pinch salt

4 large ice cubes

 

To make the smoothie, add the banana, Greek style yogurt, milk, honey, sesame paste, cinnamon, salt, and ice cubes to a blender.  Puree until completely smooth and no ice chips remain. Serve cold.

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

 

10 frozen round buttermilk waffles

8 ounces Mild Country Sausage

6 eggs, lightly beaten

Syrup, optional

 

Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with the remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Remove wooden picks from waffles. Divide sausage evenly between waffles, top evenly with eggs. Drizzle with syrup, if desired.

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

 

½ C. Butternut squash (or your favorite)

Extra-virgin olive oil

Kosher or sea salt

Freshly ground black pepper

½ tsp. dried or fresh herbs (we use thyme or rosemary)

2 fresh farm eggs

¼ C. (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)

Pea tendrils, spinach, arugula to garnish (optional)

Crusty baguette

 

Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces 1/4 inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender. Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.

Make-Ahead Mini Spinach Frittatas

Make-Ahead Mini Spinach Frittatas

Make-Ahead Mini Spinach Frittatas

 

6 eggs

¼ C. Milk

5 oz. frozen Chopped Spinach, defrosted (can sub part or all for herbs)

2 scallions, thinly sliced

1 ¼ tsp. ground Turmeric

½ tsp. Kosher Salt

½ C. crumbled Feta Cheese

 

Preheat the oven to 325SF. Line 6 muffin cups with cupcake liners and generously grease the liners with oil or nonstick cooking spray. Crack the eggs into a medium bowl. Add the milk and whisk until combined. Drain the defrosted spinach well, pressing out as much of the liquid as you can. Add the spinach, scallions, turmeric, and salt to the eggs and whisk together. Add the feta and stir gently until just combined. Divide the egg mixture among the 6 muffin cups, filling them nearly to the top. I use a measuring cup with a handle for this. Bake the frittatas for about 30 minutes, until just firm at the top with no raw egg appearance. Remove the muffin tin from the oven. Cool for a few minutes, then run a knife around the edges to wedge the frittatas from the muffin tin. Serve warm, or allow the frittatas to come to room temperature before covering and storing in the refrigerator.

 

boost it: Swap out the spinach for 1 cup of any favorite cooked, diced vegetables, such as zucchini, bell peppers, or mushrooms.

make ahead: This recipe can be doubled easily. Keep leftovers in the fridge for up to 3 days, or wrap them in plastic, put them in a resealable bag, and store them in the freezer.

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

4 T. extra-virgin olive oil

1 lemon, cut into thin slices, seeded

4 eggs

Kosher salt

Freshly ground black pepper for garnish

 

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices. Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering. Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil. Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg and cook until the other side is done, about 1 minute). Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.

Egg Ideas

Egg Ideas

 

Cheddar-Fried Eggs

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes, sprinkling 1/4 cup finely grated sharp cheddar around the edges of the egg during the last 1 minute. Season with salt and pepper.

 

Egg Clouds

Separate 4 eggs; put all the whites in a medium bowl and put each yolk in separate small bowls. Add a large pinch of salt to the egg whites and beat with a mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto a parchment-lined baking sheet and make a well in the center of each. Bake the egg whites at 350˚ until firm and dry, about 6 minutes. Gently pour 1 yolk into each well. Continue to bake until the whites are just beginning to brown and the edges of the yolk are just set, 3 to 4 minutes. Sprinkle with flaky salt.

 

Creamy Baked Eggs with Pesto Butter

 

4 small shallow baking dishes and sprinkle each with 1 T. grated parmesan. Add 2 T. heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the small dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper flakes.

 

Egg, Ham and Brie Crêpe Pocket

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Arrange a crêpe in a large nonstick skillet and layer 2 ounces sliced brie, 3 thin slices Black Forest ham, 1 tsp. dijonnaise and the fried egg in the center. Cook over medium heat for 30 seconds, then fold in the sides of the crêpe to form a square frame around the egg. Continue to cook until warmed through, 1 minute. Season with salt and top with frisée and chopped chives.

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

 

1/4 cup grated Parmesan (packed if grated on a Microplane)

2 large eggs

Kosher salt and freshly ground black pepper

 

Heat a nonstick skillet over medium-low heat. Add the cheese and spread to about a 5-inch round. Cook until the cheese is melted, about 30 seconds. Crack the eggs on top of the cheese and season with salt and a few grinds of black pepper. Cook undisturbed until the whites are set and yolks are still runny. (Flip if you want a firmer yolk).

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

 

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

 

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

Eitan Bernath’s PB&J Pancakes

 

6 ounces fresh raspberries, plus more for serving

1/4 cup grape jam

1 T. pure maple syrup

1 T. all-purpose flour

 

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

2/3 cup creamy peanut butter

1 1/4 cups full-fat buttermilk

1 large egg

2 T. pure maple syrup

2 T. unsalted butter, melted

1 tsp. pure vanilla extract

Nonstick cooking spray or coconut oil spray

Chopped salted peanuts, for serving

 

In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 T. water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix. Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

 

2 cold Eggs

2 slices whole grain Bread

Butter

S&P

 

Fill the bottom of a small saucepan with ¥2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the eggs into the pan (using tongs if you prefer). Put on the lid and set a timer for 6 1/2 minutes. While the eggs cook, toast and lightly butter the bread. Cut into 1/2-inch-wide strips and put on a plate or plates. As soon as the timer rings, put the pan into the sink and run cold water over the eggs for 30 seconds to stop the cooking process. Immediately transfer the eggs to egg cups, if you have them, or small bowls. Serve with the buttered soldiers and season with salt and pepper, as desired.

Green & Whole Grains Scramble

Green & Whole Grains Scramble

Green & Whole Grains Scramble

 

2 tsp. EVOO

2 Scallions, thinly sliced, white and light green parts only

1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed

6 lightly beaten eggs

¼-1/2 tsp. Salt

2 T. Sour Cream

2/3 C. cooked Brown Rice, Farro, Barley or other whole grain

 

In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta

 

4 cups (1L) full-fat milk

11/2 tbs apple cider vinegar

2 tsp thyme leaves

 

1 preserved lemon quarter, rind only, finely chopped

1 tsp salted capers, rinsed, chopped

1 Asian (red) eschalot, finely chopped

1 lemon, peeled, segmented

1 tsp finely chopped flat-leaf parsley

1 tsp finely chopped mint, plus extra to serve

1 tsp finely chopped oregano leaves

1 tsp thyme leaves

1/4 cup (60ml) extra virgin olive oil

Pinch cayenne pepper

Pinch ground white pepper

 

Grilled sliced sourdough bread

Extra virgin olive oil

 

For the preserved lemons, preheat oven to 110°C. Wash three 2-cup (500ml) jars and lids in hot soapy water, rinse, then dry well (alternatively, put through the hottest cycle of a dishwasher). Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry. Leave to cool to room temperature. Meanwhile, combine salt, fennel seeds, bay leaves, thyme and saffron in a large bowl and set aside. Bring a large saucepan of water to the boil, add lemons and top with a heatproof plate or lid smaller than the saucepan to keep lemons submerged. Simmer for 12 minutes or until softened slightly, then remove and stand to cool. Quarter cooled lemons and toss through the salt mixture until heavily coated. Tightly pack the lemon quarters into sterilized jars, dividing the salt mixture among the jars and topping up to the brim with lemon juice. Seal jars and store in a dark place for at least 3 months before using (store, chilled, for up to 3 years). To make the ricotta, combine milk, vinegar, thyme and a pinch of salt flakes in a heavy-based saucepan over low heat. Cook, stirring occasionally only until curds begin to form. Keep cooking (without stirring) until temperature reaches 85°C on kitchen thermometer. Remove from heat and stand for 15 minutes to cool. Line a fine sieve with muslin or a clean cheese cloth and, using a slotted spoon, transfer curds to sieve to strain (use strained whey in other recipes, or you can drink it chilled. Ricotta can be served warm, or it can be stored, covered and chilled, for up to 3 days). For the preserved lemon salsa, combine all the ingredients in a bowl, then stand for 1 hour for flavors to develop. To serve, top the sourdough with the ricotta and lemon salsa, scatter over extra mint and drizzle with oil.

Eggs Poached on Sweet Peppers & Onions

Eggs Poached on Sweet Peppers & Onions

Eggs Poached on Sweet Peppers & Onions

 

¼ cup olive oil

2 sweet red peppers, sliced

2 medium onions, sliced

2 large tomatoes, peeled, seeded, and coarsely chopped

2 T. chopped fresh basil or 1 tsp. dried

Salt and freshly ground black pepper

8 large eggs

½ cup grated Parmesan cheese, for garnish

2 T. chopped flat-leaf parsley, for garnish

 

In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6 to 8 minutes. Season with salt and pepper and sprinkle with the Parmesan and parsley. Serve promptly.