Oscar Oyster
Pancakes
Banana
Chocolate Chips
Blueberry Compote
South Beach Diet Cheesy Frittata
2 tsp. Smart Balance butter spread
1/2 C. onion, sliced
1/2 C. red bell pepper, sliced
1/2 C. zucchini, sliced
2 small plum tomatoes, diced
1 tsp. fresh basil, chopped
1 pinch fresh ground black pepper
1/2 C. liquid egg substitute
1/2 C. 1% fat cottage cheese
1/4 C. fat-free evaporated milk
3/4 oz. reduced-fat monterey jack cheese, shredded
Coat an ovenproof 10″ skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium low heat until the vegetables are lightly browned, 2-3 minutes, and remove from heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
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Orange Bread
For candied orange zest
2 Navel Oranges
3/4 C. Sugar
For Bread
2/3 C. Sugar
3 C. All-purpose flour 21/4 tsp. Baking Powder
1/2 tsp. Salt
1 lg. Egg
1 C. Milk
3/4 stick (6T.) Unsalted butter, melted and cooled
Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
Sweet Potato Pancakes
2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg
1/3 cup all-purpose flour (use graham flour for a nice taste!)
1/2 tsp baking powder
1/4 cup milk (or more)
Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter. The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!
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French Toast Sandwiches with Onion, Prosciutto & Cheese
3 lg. Eggs
1 C. Milk
8-10 oz. semi-soft Cheese, cut into 1/8†thick slices (sage, fontina,Port Salut, or Meunster)
4 thin slices Red Onion
4 lg. Slices Prosciutto
8 slices toothsome Bread, cut ¼†thick
4 T. unsalted Butter
Beat egg and milk together in a shallow soup plate; set aside. Place 1 slice cheese, 1 slice onion and 1 slice ham on each of four slices bread. Top each with remaining sliced cheese and finally with another slice of bread. Carefully dip each sandwich into egg mixture and soak bread well. Heat 2 T. butter in a large nonstick skillet over medium heat. Reduce heat to low and fry until brown, about five minutes. Carefully turn over and fry the other side, about five minutes more. Keep warm until serving.
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Toad in the Hole
1 C. All-purpose flour
2 Eggs
1 C. Milk
1/2 tsp. Salt
Freshly Ground black pepper
1 lb. Small, fresh pork sausages
To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15×25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least an inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown.
Fat Smash Banana Nut Pancakes
1 Medium Egg
3/8 C. Raw English Walnuts-Chopped
1-1/4 C. Flour
1-1/2 C. Skim Milk
1 C. Mashed Banana
1 tsp. Baking Powder
1 tsp. Baking Soda
1 pinch Salt
1 T. Clover Honey
Combine flour, baking powder, baking soda, salt and chopped nuts. In a smaller bowl, combine egg, honey, mashed banana and milk. Wisk together. Add liquid to dry ingredients. Stir until blended. Pour batter onto hot, lightly oiled griddle or electric fry pan. When bubbles appear in batter, turn over pancakes. Cook until golden brown.
Fat Smash Blueberry Banana Bread
2 Egg Whites
1 Large Egg
1-3/4 C. Gold Medal Enriched Flour
1 C. Mashed Banana
1-1/4 C. Blueberries
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
5 tsp. Salted Butter
1/2 C. Sugar
Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.
Autumn’s Pumpkin Muffins
2 C. Original Bisquick Mix
1/2 C. canned pumpkin puree
1/4 C. vegetable oil
1/4 C. sugar
14 C. milk
1 T. pumpkin pie spice
1 tsp. cinnamon
1 egg
1/2 C. chopped pecans
1/2 C. raisins
Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.
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Light and Fluffy Lemon Pancakes
4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt
Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.
Bacon & Corn Pancakes
3/4 C. Milk
2 T. melted butter
1 egg – beaten
1/2 C. corn kernels
1 C. flour
2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
6 slices bacon
Maple syrup for topping
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.
Applesauce Pancakes
2 C. dry pancake Mix
1 tsp. ground cinnamon
2 eggs
1 C. applesauce
1 tsp. lemon juice
1/2 C. milk
In a large bowl, stir together pancake Mix and cinnamon. Make a well in the center of the pancake Mix. Add the eggs, applesauce, lemon juice and milk; stir 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 C. for each pancake. Brown on both sides and serve hot.
Apple & Cheese Breakfast Pizza
8oz. Cream cheese, softened
4oz. Ricotta cheese
5 T. Sugar
1 T. Milk
2 Apples, peeled, cored, and sliced
1/4 tsp. Cinnamon
1/4 C. Brown sugar
1 T. Flour
1 T. Butter
1/2 C. Shredded sharp cheddar cheese
4 balls, approximately 1/2 cup each, pizza dough, bread dough or hot roll dough (your choice).
Mix cream cheese with ricotta cheese, 2 tablespoons of the sugar and milk until completely smooth. Set aside. Toss apples, cinnamon, and remaining sugar and set aside. Combine flour, softened butter, brown sugar and cheddar cheese by hand until mixture is crumbly. Set aside. Roll out each dough ball until roughly 7 inches in diameter. Place on a baking sheet. Divide cream cheese mixture into 4 portions and spread over the top of each pizza. Next spread 1/4 of apple mixture over pizza, and top with cheddar cheese mixture. Bake in a pre-heated 500 degree oven until brown and bubbly, 8 – 10 minutes. Serve immediately.
Apple and Brie Omelet
2 large Red or Golden Delicious apples – peeled and sliced into 1/4 inch wedges
8 large eggs
1/2 C. (4 oz. s) Brie cheese – thinly sliced (melts better)
2 green onions – finely sliced
2 T. butter
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 dash vanilla extract
Preheat oven to 200 degrees.
Place apple slices in a microwave-safe container. Top with 1/2 of the butter. Sprinkle the nutmeg on top of that. Microwave on high for 3 minutes – stirring once halfway through the cooking time. In a medium bowl, beat the eggs with the vanilla and salt. Melt 1/2 of remaining butter in a skillet set to medium-high heat. Pour half of the egg mixture into the skillet. Cover and cook until set. Place this – the bottom half of the omelet – on a cookie sheet. Place apple wedges evenly on top. Sprinkle onion evenly over the apples. Place cheese evenly on top of that. Place in preheated oven. Cook remaining egg mixture in skillet as described above. Remove bottom of omelet from the oven and carefully slide it onto a serving platter. Place egg layer from the skillet on top of the bottom of the omelet from the oven. Garnish with a little ground nutmeg and cut into wedges to serve. Make sure you use a sweeter apple for this one.
Ann’s Craisin Muffins
4 eggs
2 C. sugar
2 C. milk
2-3 C. Craisins
1 C. vegetable oil
4 C. stirred flour
4-1/2 tsp. baking powder
Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.
Amaretto French Toast
2 eggs
1/2 C. Half & Half
1 tsp. sugar
1/4 tsp. salt
2 tsp. Amaretto
3 tsp. butter or margarine
6 slices brioche or egg bread
In a shallow dish, whisk together all ingredients except bread. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak. Heat a large skillet over medium heat. Add 1 tsp. of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices. Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect Sunday brunch.
Alsatian Bacon and Onion Tart
For the pastry:
1 3/4 C. all-purpose flour
8 T. (1 stick) chilled butter, cut into pieces
1 tsp. salt
2 T. ice water
For the filling:
6 to 8 slices ventrèche or Black Forest bacon
1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)
1/2 C. half-and-half
1 T. all-purpose flour
1 tsp. salt
2 T. vegetable oil
1 large onion, thinly sliced
To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes. Preheat oven to 400°F. Butter a heavy baking sheet; set aside. To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.
Almond & Mixed Berry Muffins
2 1/4 C. whole grain or wheat pastry flour
4 tsp. baking powder
1/4 C. ground flaxseed
1/2 tsp. salt
2/3 C. fresh blueberries
2/3 C. fresh raspberries
1 C. 2% milk
2 eggs
2/3 C. sugar
1/3 C. canola oil
1 tsp. almond extract
Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
Yield: 12 servings
Calories: 210
Fat: 9g
Fiber: 3g
All American Fruit Salad
2 C. plain yogurt, or dairy sour cream
3 T. honey
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 lb. natural or tropical trail mix, (nuts, dried fruits, coconut)
3 large oranges, peeled and sectioned
3 bananas, peeled and thinly sliced
3 pears, cored and sliced
2 grapefruit, peeled and sectioned
Combine yogurt, honey and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.
Acapulco Baked Eggs
8 large Eggs
2 T. Butter or margarine
6 T. Milk
3/4 tsp. Salt
1/4 tsp. Pepper
2/3 C. Extra-sharp cheddar — shred
4 oz. Can green chiles — chopped
Tomato sauce — ketchup chili or taco sauce
Optional Tomatoes; sliced — garnish
Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles . Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several tims, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
A Square Breakfast
8 slices bread, crusts removed
4 slices Ham
4 slices Cheddar Cheese
1 small Anaheim pepper, cut into thin strips
Butter
2 C. whole milk or 1/2 & 1/2
1 large egg
Salt and pepper to taste
Butter bread on both sides. Arrange four slices in a lightly buttered 8×8-in baking dish. Place ham and cheese on each bread slice in dish, sprinkle pepper on top of cheese and top each with second slice of buttered bread. Combine milk and egg in a bowl and whisk to blend. Whisk in salt and pepper to taste. Â Pour milk mixture over sandwiches and allow to soak up to 1 hour. Bake in a preheated 400-degree oven for about 45 minutes. To serve, cut into 4 pieces with a spatula or knife and lift each sandwich onto a plate. Serve with Tabasco and orange wedges or chunky salsa.
4th of July French Toast
8 slices French bread, cut 1½-inches thick
5 eggs
3/4 C. milk
1 tsp. vanilla extract
3 C. frozen strawberries
2 C. frozen blueberries
1/3 C. sugar
1/4 tsp. cinnamon
Whipped Cream
Break eggs into large bowl and stir well. Stir in milk and vanilla. Dip bread slices into egg mixture for about 30 seconds on each side. Place bread slices on baking sheet and let stand for 10 minutes until egg mixture is absorbed. Heat oven to 450°F. Grease a 13x9x1½–inch glass baking dish. Spread frozen strawberries and blueberries evenly over bottom of dish. In small bowl, combine sugar and cinnamon. Sprinkle ½ of sugar mixture over the berries. Carefully place bread slices over berries. Sprinkle remaining sugar mixture over bread. Bake for 15 minutes until bread is golden brown. (Bake 5 minutes more if necessary.) To serve, use a spatula to place one piece of toast on a plate, and then spoon some of the berries and syrup on top.  Top with whipped cream.
Baked Eggs with Pancetta-Basil Marmalade
Baked Eggs with Pancetta-Basil Marmalade
4 garlic cloves, smashed and chopped
1/4 C. diced yellow onion
2 carrots, finely diced
1 ounce pancetta, diced
1 can (28 ounces) crushed San Marzano tomatoes
2 T. fresh thyme leaves
1/2 C. hand-torn fresh basil leaves
Salt and freshly ground black pepper
4 cage-free organic eggs
In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.
Bacon, Egg & Pesto Breakfast Pizza
Bacon, Egg & Pesto Breakfast Pizza
Flour, for rolling
1 sheet frozen puff pastry sheet (half of 17.3-oz. package), thawed
1 C. shredded Gruyère
4 slices bacon, cooked
4 large eggs
2 T. pesto
On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425° for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12 to 14 minutes. Dollop pizza with pesto.
Baked Eggs with Pesto and Pancetta
Baked Eggs with Pesto and Pancetta
8 eggs separated (you need at least 4 unbroken yolks)
1 T. heavy cream
pinch of salt and pepper
pinch of red pepper flakes
4 slices of pancetta
4 slices of baguette (sliced long on a bias)
extra-virgin olive oil
1/4 C. prepared basil pesto
Preheat oven to 350 degrees. Place the baguette slices on baking sheet and brush with olive oil then bake until toasted and still chewy inside (about 10 minutes.) Increase oven temperature to 375 degrees. Place round pancetta slices on a parchment-lined baking sheet and bake until crisp (check after 8 minutes.) In a medium bowl, whisk egg whites with cream and a pinch of salt, black pepper and red pepper flakes. When cream and whites are combined, pour into individual ramekins, filling each 3/4 full. Cover each ramekin with foil and put in a baking dish at least 3 inches deep. Fill baking dish halfway with water. Bake at 375 degrees for approximately 20 minutes. The whites should be baked until opaque. When cooked to desired doneness, place the yolks on top of the whites in each ramekin and bake for additional 1-2 minutes. Remove from oven if yolks start to shrivel. Place pancetta wheel on rim of each ramekin. Spread 1 T. of pesto on each baguette slice and place beside ramekin. Serve warm.
Lemon Balm Blueberry Tea Bread
1/2 C. sugar
1/3 C. flour
4 Tbsp. butter, softened
1 tsp. grated lemon zest
1 tsp. lemon balm, dried
3/4 C. sugar
1/2 C. milk
4 Tbsp. butter, softened
1 egg
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1–2 C. of blueberries
1 Tbsp. grated lemon zest
Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling. Enjoy!
Ricotta Toast with Zucchini Squash
Ricotta Toast with Zucchini Squash
2 small zucchini thinly sliced
1 hefty tablespoon olive oil
salt + fresh pepper
3/4 C. ricotta
1 1/2 teaspoons lemon zest
1/2 teaspoon dried thyme
4 medium slices bread
Sprouts or Microgreens for Garnish
Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.
Cheesy Mushroom Baked Eggs for Two
Cheesy Mushroom Baked Eggs for Two
2 tablespoons unsalted butter
3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)
1 pinch sea salt
1 pinch black pepper
1 large clove garlic, crushed
¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves
1½ tablespoons heavy cream
1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)
2 large eggs
2 teaspoons minced fresh parsley leaves, for garnish
Toast, for serving (optional)
Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.
Blueberry Pie French Toast Muffins
Blueberry Pie French Toast Muffins
8 eggs
3/4 C. milk
1 tsp. vanilla extract
1/4 tsp. lemon zest
1/2 tsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. salt
8 thick slices of whole grain bread, cut into cubes
1/4 C. blueberries
Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.
Pesto-Prosciutto Breakfast Sandwich
Pesto-Prosciutto Breakfast Sandwich
1/2 cup olive oil
2 1/2 cups fresh basil leaves
2 tablespoons pine nuts, lightly toasted
2 garlic cloves
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon fine sea salt
4 slices sourdough bread
4 slices aged provolone cheese
4 slices Prosciutto
4 T. Butter, room temperature
4 large Eggs
To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.
Nettle and Sorrel Soufflé Omelet with Feta
Nettle and Sorrel Soufflé Omelet with Feta
4 cups water
Fine sea salt and freshly ground black pepper, to taste
1 bunch nettles, leaves picked and washed
6 eggs, preferably free-range or organic
3/4 cups light cream
1 small bunch sorrel, sliced thinly
7 ounces feta cheese, preferably a softer style goat feta
Preheat the oven to 400 degrees. In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly. In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish. Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.
Instant Pot Sausage & Egg Breakfast Tacos
Instant Pot Sausage & Egg Breakfast Tacos
6 eggs
2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup diced onion
1 avocado, diced
1/2 cup diced tomatoes
2 tablespoons salsa
4–6 tortillas
In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces. Spoon into tortillas and serve.
Red Cherry Smoothie
Red Cherry Smoothie
1 cup (120 g) low-fat cherry yogurt
2 cups (150 g) strawberries
1 cup (75 g) red grapes
2 cups (140 g) frozen dark sweet cherries, pitted
1 cup (240 ml) cherry juice
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.
Carrot and Cheese Muffins
¾ C. Self-Rising Flour
¼ tsp. Baking Soda
Pinch Salt
Pinch Paprika
1/3 C. grated Cheddar
1/3 C. freshly grated Parmesan, plus more for topping
2 T. Milk
2 T. Canola Oil
¼ C. plain Yogurt
1 T. Maple Syrup
1 Egg
1 Medium Carrot, finely grated
1 tsp. snipped Chives (optional)
Preheat oven to 350. Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups. Whisk flour, baking soda, salt, paprika and cheeses together in a bowl. Beat milk, oil, yogurt, maple syrup and egg together in another bowl. Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives. Fill muffin cups almost to the top. Sprinkle on a little extra parmesan cheese. Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes. Muffins should rise and turn golden brown. Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.
From Top 100 Finger Foods
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Vitamix Creamsicle Breakfast Smoothie
Vitamix Creamsicle Breakfast Smoothie
1 cup (240 ml) coconut water
1 cup (480 g) vanilla yogurt
1 cup (150 g) frozen mango chunks
3 Tablespoons (45 ml) frozen orange juice concentrate
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.
Portobello “Toast” with Goat Cheese and Pine Nuts
Portobello “Toast” with Goat Cheese and Pine Nuts
2 portobello mushrooms
Drizzle of olive oil
Salt and black pepper
1 1/2 ounces goat cheese
1 T. pine nuts
1 handful snipped chives
Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Remove the mushrooms from the broiler, top with the cheese, and sprinkle with the pine nuts. Return to the broiler for 2 minutes more. Remove from the broiler and sprinkle on the chives.
Yield: 1 serving
Calories: 150
ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE
ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE
Juice of 1 lemon
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) honey
1 tsp ground turmeric
Splash of cider vinegar
8 slices thick-cut bacon (preferably nitrate-free)
4 eggs
4 slices thick-cut sourdough bread
Butter or olive oil, for the bread
Crème fraiche (optional)
2 firm ripe avocados, sliced
Flaky sea salt, such as Maldon
Freshly ground black pepper
Tender greens or shoots, for garnish
Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.
Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.
Spaghetti Squash Frittata
1 cup Spaghetti Squash
1 cup egg substitute
2 T. chopped fresh Italian (flat-leaf) parsley
1 T. Grated Parmesan cheese
Dash ground red pepper
Dash onion powder
Dash garlic powder
In large mixing bowl combine all ingredients, mixing well. Spray 7-inch microwavable pie plate with nonstick cooking spray and spread mixture over bottom of plate. Microwave on High (100%) for 6 minutes. Stir outside of mixture toward center of pie plate. Microwave on Medium (50%) for 6 minutes, stirring mixture once half-way through cooking. Let stand 1 minute before serving.
Jack O Lantern Pancakes
From the Kolbialka Family @Â http://kobialkafamily.blogspot.com/2008/10/jack-o-lantern-pancakes.html
 color-filled fun with my World’s Best Pancake recipe.
With a little colored batter in squeeze bottles,
I drew these (I felt very artistic doing this!)
And filled them with orange and green batter.
 and flipped them, of course!
And made these.
 Spooooooooooooky!
 And Yummmmmmy.
 They were scarey, spooky, yummy fun!
Birdseed Muffins
1/4 cup plus 2 tablespoons sunflower seed
1/2 cup rolled oats
2 tablespoons wheat germ
1/4 cup millet
1/4 cup sesame seeds
1 tablespoon flax seeds
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
4 ounces of butter
1/2 cup sugar
2 large eggs
1/4 cup mild-flavored honey. such as clover
1 1/4 cups buttermilk
For the topping:
2 tablespoons millet
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 tablespoons sesame seeds
Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.
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