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Category: Breakfasts

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

Whipped Ricotta Toast with Jam

 

1 16-ounce container whole-milk ricotta

½ tsp. kosher salt

3½ T. olive oil, divided, plus more for drizzling

2 T. jam

2 slices sourdough

Flaky sea salt

 

Add ricotta and salt to a food processor and blitz until smooth. With the motor running, slowly stream in 2½ T. olive oil until fully incorporated and ricotta is creamy, about 2 minutes. Transfer whipped ricotta to a piping bag, set aside. Add jam to a separate piping bag, set aside. Heat remaining 1 T. of oil in a large pan over medium heat. Fry up both pieces of sourdough until golden and toasted on both sides. Cut ½-inch off the tip of the piping bag with whipped ricotta and pip a layer over the toasted sourdough. Cut ¼-inch off the tip of the piping bag with jam and pip lines of jam over the whipped ricotta. Repeat with remaining toast and serve immediately.

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

German Pancakes with Fresh Fruit

 

¾ cup + 3 T. (4½ ounces) all-purpose flour

2 eggs

¾ cup + ½ T. (6½ ounces) low-fat or fat-free milk

1 tsp. sugar

Pinch of salt

¼ cup seltzer water

2 T. butter

Fresh fruit for filling

Maple syrup

Confectioner’s sugar for dusting

 

Beat the flour with the eggs and the milk in a bowl with a wire whisk or with an electric mixer to a smooth batter without lumps. Add sugar, salt and seltzer water. Melt 1 T. butter in a large non-stick pan until is sizzles but does not turn brown. Pour half of the batter into the skillet and wiggle the pan a bit so the batter is evenly distributed. Cook the pancake over low-medium heat until set all through the center and golden brown at the bottom. Flip the pancake over using the lid and cook until golden brown from the other side. Place the pancake on a large plate. Melt the remaining butter in the pan and bake the second pancake the same way. Distribute the fruit over the first pancake and top with the second pancake. Dust with confectioner’s sugar and serve immediately.

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

Jean-Georges Vongerichten’s Squash Toast

 

1 2 1/2- to 3-pound kabocha or butternut squash, peeled, seeded and cut into pieces 1/8- to 1/4-inch thick

3/4 cup extra-virgin olive oil

1/2 tsp. dried chile flakes, more to taste

3 tsp. kosher salt

1 yellow onion, peeled and thinly sliced

1/4 cup apple cider vinegar

1/4 cup maple syrup

4 slices country bread, 1-inch thick

1/2 cup ricotta

Coarse salt

4 T. chopped mint

 

Heat the oven to 450. Combine the squash, 1/4 cup olive oil, chile flakes and 2 tsp. of salt in a bowl and toss well. Transfer the mixture to a parchment-lined baking sheet and cook, stirring once, until tender and slightly colored, about 15 minutes or a little longer. Remove from the oven. Meanwhile, heat another 1/4 cup olive oil over medium-high heat, add the onions and remaining tsp. salt and cook, stirring frequently, until the onions are well softened and darkening, about 10-15 minutes. Add the vinegar and syrup, stir and reduce over medium-low heat until syrupy and broken down, 10-15 minutes; the mixture should be jammy. Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning. Add the remaining oil to a skillet over medium-high heat. Working in batches if necessary, add bread and cook until just golden on both sides, less than 10 minutes total; drain on paper towels. Spread cheese on toasts, then top with the squash-onion mixture. Sprinkle with coarse salt and garnish with mint. Alternatively, boil penne or rigatoni in lightly salted water, setting aside 1-2 cups of starchy pasta water towards the end. Toss the cooked pasta with the squash-onion mixture, thinning it with pasta water until you get the desired thickness and top with grated Parmesan cheese. The amount of squash and onions above will make enough “sauce” for 4-6 portions. If you go the pasta route, you can leave off the ricotta and mint.

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

 

4 slices of bread, crusts removed (white bread or sourdough works best here)

1 T. unsalted butter, olive oil, or avocado oil, for greasing

4 eggs

Salt and pepper

1/2 cup shredded cheese (I use Cheddar or Swiss)

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

Preheat the oven to 3 75 °F. With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil. Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.  Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture. Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

3 cups all-purpose flour, plus extra for shaping

1/2 tsp. sweet curry powder

1 ½ T. baking powder

2 tsp. sugar

2 tsp. kosher salt

2 1/2 cups heavy cream

1 cup coarsely grated sharp cheddar cheese (preferably yellow cheddar)

1 T. unsalted butter, at room temperature (optional)

 

12 thin bacon strips

20 fresh medium sage leaves

2 tsp. red wine vinegar

4 large eggs

Kosher salt and freshly ground black pepper

1 T. sherry vinegar

 

Preheat the oven to 350°F. In a large bowl, sift together the flour, curry powder, baking powder, and sugar. (Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together in advance of adding the cream. The less you mix your biscuit dough once liquid is introduced, the tenderer your biscuit will be.) Using your hands, gently work the salt, cream, and cheese into the dry ingredients just until all of the flour is mixed in with the cream. Do not overmix. Turn the biscuit dough out onto a lightly floured surface, and with floured hands, pat the dough into a 9 by 6-inch rectangle that’s 1 to 1½ inches thick. If the outside edges of the dough start to show cracks, cup the edges with your hands while pushing the dough toward its center to compress it. Lightly flour a knife and slice the rectangle into 1½- to 2-inch squares. You should have about 6 biscuits. Grease a nonstick sheet pan with the butter (or use parchment paper). Arrange the biscuits on the prepared pan, leaving some distance between them. Bake until they start to brown lightly, 15 to 18 minutes. Remove from the oven and set aside. Place the bacon strips in a large skillet (overlapping slightly if needed), add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Just as the bacon is finishing cooking, add the sage leaves to the skillet and cook, stirring constantly, until the sage pales and crisps, 2 to 3 minutes. Transfer the bacon and sage to a plate lined with paper towels to drain, reserving the fat from the pan. Fill a medium-size shallow pot with about 3 inches of water and bring it to a simmer over medium heat. Add the red wine vinegar. (This will help the eggs to take shape more easily as you poach them.) Crack an egg into a small bowl and then gently drop it into the water. Repeat with another egg, leaving some distance between it and the first. Repeat until all of the eggs are added. Reduce the heat to medium-low and allow the eggs to cook until the whites are firm and completely opaque, 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to a kitchen towel to drain. Season them with salt and pepper. Use a knife to split 4 biscuits in half and place each bottom half on its own plate. Set a poached egg on each bottom half. Stir the sherry vinegar into the reserved bacon fat and drizzle a little of this mixture over each egg. Season with salt. Top each egg with 3 strips of bacon and some of the sage leaves. Cover with the top of the biscuits and serve right away.

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber

German Rhubarb Pancakes (Quarkpuffer mit Rhabarber)

 

1½ cups rhubarb chunks (170 g), about ½ inch (1.25 cm) in length

4 T. pure Grade A dark color maple syrup

2 large eggs

1 1/3 cups (320 g) 0% Greek yogurt or Quark (Magerquark)

1¼ cups (6 ounces/170 g) all-purpose flour

1 pinch of salt

1 tsp. vanilla extract

½ tsp. baking powder

2 T. sunflower oil

1 T. butter

 

Put the rhubarb and the maple syrup in a small saucepan and bring to a gentle boil, stirring as it heats. When it starts bubbling, remove from the heat immediately. The rhubarb should still be firm. Set aside to cool. In a large bowl combine eggs, Greek yogurt, flour, salt, vanilla, and baking power. Whisk until smooth. Drain the rhubarb and reserve the syrup. Gently fold the rhubarb chunks into the batter with a rubber spatula. Heat 1 T. oil and ½ T. butter in a large non-stick frying pan. Using two dinner spoons, drop 6 pancakes about ¾ inch thick into the pan and flatten the tops with the back of a spoon. Cook over medium heat until the bottom is browned and set, then carefully flip them over once and brown from the other side. Degrease on paper towels and keep warm. Heat the remaining oil and butter in the pan and bake the rest of the pancakes as described. Drizzle with the rhubarb syrup or with maple syrup and serve hot.

Ham & Cheese Quiche

Ham & Cheese Quiche

Ham & Cheese Quiche

 

1 store-bought pie shell in foil pie tin

⅓ pound smoked ham diced

2 medium leeks dark green stalks removed and finely diced

1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability

1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred

1 cup heavy cream

3 large eggs

1 small handful fresh chives chopped

2 tablespoons extra virgin olive oil

Salt to taste

 

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside. Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer. Mix grated cheeses together and spread evenly over ham. Whisk together heavy cream, eggs, and salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust. Sprinkle a generous amount of chives on top of quiche. Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes. Let quiche rest for 10 minutes before slicing!

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

Thyme, Honey, Peach, and Goat Cheese Crostini

 

6-8 ounces goat cheese, at room temperature

2 teaspoons lemon juice

2 tablespoons fresh thyme leaves, plus more for serving

1 loaf ciabatta bread, sliced

extra virgin olive oil, for drizzling

kosher salt and pepper

2 ripe peaches, sliced

1/4 cup fresh basil leaves

1/3 cup toasted walnuts

thyme honey or regular honey, for drizzling

white balsamic or balsamic vinegar, for drizzling

 

Preheat your grill to high heat or preheat your oven to 400 degrees F. In a medium bowl, stir together the goat cheese, lemon juice and thyme. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. Spread the goat cheese over the bread and top with peaches. Season with salt and pepper. Top with basil and walnuts. Drizzle with honey and balsamic. Serve and enjoy!

Pinkman Smoothie

Pinkman Smoothie

Pinkman Smoothie

 

grapefruit – 1 whole, peeled

strawberries (frozen) – 2 cups (300 g) (475 ml)

apple – 1 whole, cored

ginger – thumbnail-sized piece

water (optional) – 4 ounces

 

Add ingredients to blender, soft fruit first. Blend for 60 seconds. Enjoy.  Adding a bit of water and using fresh berries will make it more like a juice than a smoothie.

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

Strawberry Citrus Sunrise

 

½ cup vanilla Greek yogurt

1 orange, peeled and seeded

½ cup frozen strawberries

1 frozen banana

 

Add all ingredients into blender, and blend until smooth. If using fresh strawberries, consider adding ½ cup ice. Enjoy right away while cold.

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

Beet Crostini with Almond Dukkah

 

1 lb. fresh beets

1/2 cup Greek yogurt

4 oz. goat cheese

3 tbsp honey

2 tbsp fresh dill and thyme for garnish

1 baguette (seeded or whole grain works well) thinly sliced and toasted

 

1/4 cup raw almonds

1 tbsp sesame seeds

2 tsp coriander seed

1 tsp cumin seed

1/2 tsp fennel seed

1/2 tsp course salt

1/4 tsp black peppercorns or 15 grinds black pepper

 

Preheat oven to 400 degrees. Peel beets, and place in a deep baking tray and toss with about 1 tablespoon of olive oil and season with salt. Cover tray tightly with foil. Bake for 45 minutes until tender. Once the beets are cool cut into 1/4 to 1/2 inch pieces or thinly slice. While the beets are in the oven whisk together Greek yogurt and 3 oz. of goat cheese. Season with salt. To make the almond dukkah place all ingredients except salt in a small saucepan or skillet. Lightly toast over low heat until you start to smell the nuts, seeds, and spices. This will take 2-3 minutes. Once toasted let the ingredients for the dukkah cool. Then add to a blender or spice grinder with salt. Pulse a few times until you have a coarse mixture. To assemble the crostini toast the slices of bread until golden. Next, spread a thin layer of goat cheese and yogurt mixture over toast. Top with beets, herbs, almond dukkah, and the rest of crumbled goat cheese. Drizzle with honey.

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

Amuse-Bouche Avocado Toast

 

3 slices thickly-sliced rustic multi-grain bread

1 avocado

1 teaspoon (5 ml) freshly squeezed lemon juice

1/4 teaspoon (1.25ml) lemon pepper seasoning

3 tablespoons (45 ml) soft cream cheese

3 to 4 cherry tomatoes, cut into thin, round slices

balsamic glaze

sunflower seeds

 

Toast the bread until golden brown and crunchy. Cut each slice into 3 to 4 pieces. Set aside. Cut the avocado in half, lengthwise. Remove the pit. Use a spoon to scoop out the flesh. Discard the pit and the skin. Place the avocado flesh in a bowl. Mash the avocado coarsely with a fork. Mix in the lemon juice and the lemon pepper seasoning. Set aside. Spread cream cheese all the way to the edges of the toast. Spread the avocado mixture over the cream cheese. Place 2 to 3 cherry tomato slices over the avocado. Drizzle a line of balsamic glaze over the tomatoes. Garnish with a light sprinkling of sunflower seeds.

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

Cape Cod Cranberry Scones with a Summery Lemon Glaze

 

1 3/4 cup all-purpose flour

4 tsp baking powder

1/4 cup sugar

1/8 tsp salt

zest of one orange

5 tbsp butter

1/2 cup dried craisins

1/2 cup milk

1/4 cup sour cream

1  medium egg

1 tbsp milk or heavy cream

1 tbsp sugar

Lemon Glaze

1/2 cup fresh lemon juice

2 cups powdered sugar sifted

1 tbsp butter

zest of one lemon

 

Preheat the oven to 400 degrees F Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough. With floured hands, pat the dough into one large disk about 1″ tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.) Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!

Generic Frittata

Generic Frittata

Generic Frittata

 

8 large Eggs (121” skillet)

¼ C, Heavy Cream (Milk, non-dairy Milk)

1 tsp. Salt

¼ tsp. Pepper

½ C. diced Onions (shallots, leeks, ramps, garlic scapes)

3 T. Olive Oil (neutral oil, bitter)

 

Optional, choose as you like

8 oz. meat – bacon, ham, sausage, chicken,

½ – ¾ C. Cheese, shredded or crumbled (cheddar, feta, goat, gruyere, American, parmesan, mozzarella, ricotta)

¼ C. Herb (thyme, basil, parsley, oregano, dill, chives)

½ – 1 tsp. Spice

Up to 2 C. Vegetables (Cook:  potatoes, peppers, zucchini, leftover roasted veg  Raw: tomato, scallion, avocado, asparagus)

 

Place rack in middle of oven; preheat oven to 350°. Heat 3 Tbsp. olive oil or unsalted butter in a 10” cast-iron pan over medium heat. Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole milk, salt, and ¼ tsp. freshly ground black pepper.  Pour egg mixture and any other uncooked additions into your skillet. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes. Transfer skillet to oven and bake until set, 10–15 minutes.

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

 

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

6 slices Texas Toast or better yet, day old French Bread

5 eggs

1 cup orange juice

1/4 cup plain greek yogurt

1/2 cup pumpkin puree

1/2 teaspoon each, cinnamon, ginger and nutmeg

Orange marmalade and/or maple syrup

 

Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish. In a large bowl whisk together eggs, orange juice, pumpkin, spices and yogurt. Dip each slice of bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes. Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter. Serve with marmalade or syrup. Makes 6 servings.

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

Cheddar Grits & Salsa Breakfast Bowl

 

4 cups water

1 tsp. salt

1 cup quick cooking yellow grits

2 T. butter

1/2 cup whole milk

4 oz medium cheddar, grated

4 large eggs

1 cup salsa

4 green onions, sliced

Freshly cracked pepper

 

Add the water and salt to a medium sauce pot. Place a lid on top, turn the heat on to high, and bring the water up to a rolling boil. Once boiling, stir in the grits. Turn the heat down to low, replace the lid, and let simmer for 5-7 minutes, or until thickened. Add the butter and milk to the grits and stir until the butter has melted and the grits are smooth. Stir in the grated cheddar, one handful at a time, until fully melted in and smooth. Leave the lid on the pot with the burner turned off to keep the grits warm. Cook four eggs using your favorite method (fried, scrambled, soft boiled, etc.). Slice the green onions.  To build the bowls, place one cup of the cheddar grits in a bowl, top with one egg, 1/4 cup salsa, some freshly cracked pepper, and a sprinkle of sliced green onions.

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

 

1 cup pure maple syrup

1 pint fresh blueberries

 

3 cups all-purpose flour

2 tablespoons sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

4 tablespoons (½ stick) unsalted butter, melted

Grated zest and juice of 2 lemons

 

Nonstick cooking spray

Powdered sugar, for serving

 

Make the blueberry syrup: In a small saucepan, bring the maple syrup and half the blueberries to a simmer over medium heat. Stir occasionally, until the berries have burst open, and the syrup is dark purple, about 10 minutes. Remove from the heat, add the remaining blueberries, and cover the pan.  Make the pancakes: Preheat the oven to 200°F and set a rack in the center. Place a rimmed baking sheet on the rack in the oven. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the eggs and beat just to break them up, then add the buttermilk, butter, lemon zest and juice. Whisk to incorporate everything into a slightly lumpy batter. Spray a large skillet with nonstick spray and set it over medium heat. When the skillet is warm, use a ½ cup measure to scoop the batter into the skillet. Cook until the top is bubbling, 2 to 3 minutes, then flip with a spatula and cook for 2 to 3 minutes more, until the bottom is golden brown. Transfer the finished pancake to the warm baking sheet in the oven while making the remaining pancakes. When all the pancakes are done, divide them among six serving plates. Top each with the blueberry syrup and a dusting of powdered sugar.

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

Mimosa Cream Cheese Bagels

 

8 oz cream cheese room temperature

2 tbsp sugar

1 tbsp orange zest

1 tbsp orange juice

2 tbsp champagne

6 bagels

 

Blend the cream cheese, sugar, orange zest, orange juice and champagne in a mixer on medium low with the whisk attachment for 30 seconds to incorporate the ingredients. Turn mixer to medium high for about a minute to whip the mixture. Refrigerate for at least an hour to allow flavors to meld. Toast bagels and spread on the mimosa goodness.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche

Easy Pancakes from Scratch

Easy Pancakes from Scratch

Easy Pancakes from Scratch

 

1 cup flour

2 teaspoon baking powder

½ teaspoon kosher salt

¼ cup granulated sugar

¾ cup milk

1 egg well beaten

2 tablespoon butter melted

2 teaspoon vanilla extract

 

Heat your griddle or non-stick pan to medium heat. While griddle is heating, whisk together flour, baking soda, salt, and sugar in a large bowl. Add in milk, egg, butter and vanilla and whisk just until the batter is combined; loose, but still thick and lumpy. Using a ¼ cup measure, pour batter onto griddle and cook for 3-4 minutes, until the underside is golden brown and the top part is full of bubbles and more dry looking than wet. Flip the pancake with a spatula and cook for another minute. Serve with butter and maple syrup.

Black Beans and Queso Breakfast Tacos

Black Beans and Queso Breakfast Tacos

Black Beans and Queso Breakfast Tacos

 

1 tablespoon olive or vegetable oil

6 large eggs

15 ounce can black beans, rinsed and drained

8 corn tortillas

4 ounces Cotija cheese, crumbled

1 avocado, pitted, peeled, and sliced

Chopped fresh cilantro

 

In a large skillet, heat the oil over medium-high heat and scramble the eggs.  Meanwhile, in a small saucepan, warm up the beans over medium-low heat.  Meanwhile, warm the tortillas on the stove-top or in the microwave.   Distribute the eggs evenly over the tortillas, top with some black beans, then sprinkle on some cheese. Top with avocado slices and chopped cilantro and serve.

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

Orange Pistachio Cranberry Scones

 

Zest of 2 oranges

⅓ C. plus 3 T. sugar (divided use)

2 C. all-purpose flour

1 T. baking powder

½ tsp. sea salt

4 T. cold butter, cut into small pieces

2 large eggs

⅓ C. cream

¼ C. chopped pistachios

¼ C. chopped dried cranberries

1 C. heavy whipping cream

 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a small bowl, rub the orange zest with the 1/3 C. sugar with your fingers—this way, the oils will perfume all of the sugar. Combine the sugar and zest with the flour, baking powder and salt in the food processor and pulse a time or two. Add the pats of very cold butter (I often freeze the cut cubes in advance) to the mixture, and pulse three or four times, or until you have large and small pebble-like pieces throughout. With the motor running, add the eggs 1 at a time, then the cream. Add the pistachios and cranberries and pulse until combined. Turn dough out on a floured board, smashing it down with your hands so it’s a large, flat disc, about 1-inch thick. Cut into 6 pie-like wedges and place on the prepared baking sheet. Bake for 15 minutes or until the edges are lightly brown. While the scones are in the oven, put the whipping cream in a mixer bowl with the whisk attachment. Beat until it begins to thicken, sprinkle in the remaining 3 T. sugar and continue until it’s a soft consistency. Serve the scones warm with whipped cream and jam.

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.

Oven Roasted Bacon

Oven Roasted Bacon

Thick Cut Bacon

Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that’s just me. Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F. Roast for 30 minutes, or until desired doneness.

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