Browsed by
Category: Breakfasts

Spam Tortilla Espanola

Spam Tortilla Espanola

1 T, Olive Oil
1 small Onion, finely chopped
1 Potato, cooked and cut into ¼” dice
4 oz. Spam, cut into ¼” dice
4 large Eggs, beaten
2 tsp. Butter
1 tsp. Parsley
Salt & Pepper
Chives, for Garnish

Heat olive oil in 7-8 inch pan, add the onion and cook for a few minutes. Add potato and spam, cook a few more minutes, then dump into the bowl with the beaten eggs. Season with salt and pepper and mix well. Melt butter in the pan, add the egg mixture and parsley and cook until tortilla is firm. Slice onto plate, cut into wedges and garnish with chives.

Hawaiian Fried Breakfast Rice

Hawaiian Fried Breakfast Rice

4 tsp. extra-virgin olive oil
1/2 C. purple onion
1 bunch green onions
1 tsp. minced garlic
1 red bell pepper (small, minced)
4 C. brown rice (or leftover white)
1 C. fresh pineapple (chopped, about 1/2 medium pineapple)
1 C. bacon (crumbled, chopped Spam, or chopped ham)
3 T. low sodium soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger
eggs (4-5 if scrambling; 1 egg per person if frying)
salt
pepper

In a large skillet over medium heat, heat the olive oil. When hot, add the red onion, firm ends of the green onions, garlic, and bell pepper and sauté until the onions are fragrant and the peppers are tender crisp. While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside. Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the bacon or ham and cook until heated through. Add the soy sauce mixture and stir to combine. Add the green tops of the green onions and the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm. In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately.

Huevos Rancheros SPAM style!

Huevos Rancheros SPAM style!

1 Can of SPAM
Four corn tortillas
1 Can refried beans
4 Eggs
Salsa
Sour cream
Avocado

SPAM has different flavors depending on how you choose to cook it. For this recipes, we will slice the SPAM into eight equal sized pieces. Place the slices in a frying pan and cook on medium heat. Flip midway through cooking to avoid burning the SPAM. You want the SPAM to end up very crispy. And a little oil to the pan and heat your tortillas in the same pan in which you cooked the SPAM. On a separate burner or microwave heat your beans. Spread the beans in a generous layer on the tortillas that you have fried until crispy. Next fry up your eggs. You can prepare them to each person’s preference. Add your SPAM on top of the beans and then your eggs. Top the stack off with a slice of avocado, some salsa, and a dab of sour cream. Viola! You have just made easy SPAM Huevos Rancheros! Fun, easy, and inexpensive!

Corn & Spam Pancakes

Corn & Spam Pancakes

1 7-oz. can SPAM® Classic, finely chopped
1 8-oz. can cream-style corn
1 large egg
1 C. milk
1 C. pancake mix
1 T. vegetable oil

In medium bowl, combine pancake mix, milk, corn, egg and oil. Stir in SPAM® Classic. On greased griddle, pour batter using 1/3 C. for each pancake; cook over medium heat until browned on bottom. Turn and brown other side. Serve pancakes with maple or buttered pancake syrup or honey.

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 T. extra-virgin olive oil
Scant 1/2 tsp. kosher salt

For the sautéed mushrooms:
1 T. high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 tsp. kosher salt

For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person

1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving

Roast the tomatoes: Preheat the oven to 300°F. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they’ve reduced in volume by about half. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day’s breakfast, if making breakfast for 2). Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.

Spam & Eggs

Spam & Eggs

12oz. Spam, Cubed
2 Eggs, Beaten
2 oz. Cheddar, shredded

Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Grilled French Toast Kebabs

Grilled French Toast Kebabs

1 loaf (1 lb.) day-old pain au levain
3/4 C. whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°). Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes. Serve with butter and syrup and dust with powdered sugar if you like.

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

1 large egg
1/2 C. milk
1/4 C. sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 C. cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 C. maple syrup
2 1/2 C. blackberries
2 tablespoons butter
Cooked bacon

Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat. Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.

Orange Sweet Roll Pancakes

Orange Sweet Roll Pancakes

4 tsp. softened butter
1/4 C. firmly packed golden brown sugar
2 tsp. granulated sugar
1 tsp. cinnamon

1 C. all-purpose flour
3 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
Zest from one large orange
1 C. sour cream
1/4 C. milk
4 tsp. melted butter
1 egg, lightly beaten

Start by making the cinnamon filling. Combine softened butter with sugars and cinnamon. Transfer filling to a plastic baggie or pastry bag. To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together. Use a 1/4 C. measuring C. to add batter to the hot griddle. Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. Use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.

Orange Glaze

1 C. powdered sugar
1 tsp. pure vanilla extract
1 tsp. orange zest
1-2 tsp. freshly squeezed orange juice

Whisk all ingredients together until smooth.

Momables Perfect Pancakes

Momables Perfect Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Heat a griddle or large pan over medium high heat (I set my griddle at 375°F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.

LTS Whole Wheat Pancake Mix

LTS Whole Wheat Pancake Mix

1 C. Sugar
6 C. Whole Wheat Flour
3 C. White Flour
1/4 C. Baking Powder
1 1/2 C. Instant Dry Milk Powder
1 tsp. Salt

Combine Ingredients in a large bowl. Mix Well. Store in airtight container. Makes 12 C.

To make Pancakes
2 C. Mix
1 egg
1 1/2 C. Water
3 tsp. oil

Mix all ingredients well. Fold in 1/2 C. optional ingredients like strawberries or chocolate chips and pour onto hot greased griddle. Cook until bubbly on one side; flip and brown the other side

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 C. a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ C. water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin C. with 2 tsp. batter. Nestle a cooked egg in the center of each. Add another 2 tsp. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Hickory Syrup Granola

Hickory Syrup Granola

Hickory Syrup Granola

 

2 Cups, Rolled Oats

1/2 Cup, Falling Bark Farms Wildcrafted Hickory Syrup

1/2 Cup, Coconut Oil

1/8 Cup, Flax Seeds

1/8 Cup, Pumpkin Seeds

1/8 Cup, Sunflower Seeds

1/4 Cup, Sliced Almonds + Other Nuts

1/8 Cup, Millet

2 Tablespoons, Sesame Seeds

1 Tablespoon, Salt

 

Preheat the oven to 325 degrees. Mix all ingredients together and spread on a large ungreased baking sheet. Bake at 325 degrees, stirring frequently, until golden brown. About 15 minutes. Let cool until crispy.  Serve on it’s own or as they do at Metzger Bar & Butchery sprinkled over Pot de Creme with shaved white chocolate and dried raspberry.

Blueberry Syrup

Blueberry Syrup

If you don’t have enough to fill the final jar, refrigerate and use within a month.

6 cups blueberries, fresh or frozen
2 T. fresh-squeezed lemon juice
l tsp. finely grated lemon zest
4-5 cups sugar, to taste
6 pint-size canning jars and lids, sterilized

Have boiling water-bath canner ready. Rinse fruit in cold water, removing any stray stems and blemished berries. Drain well. Reserve 2 cups berries. Place the rest in a food processor and pulse briefly (or mash with a potato masher). Place in a 2-quart saucepan with lemon juice and zest. Bring to a boil over high heat, reduce to a low simmer and cook 5 minutes. Press cooked berries through a fine-mesh colander using the back of a wooden spoon to push through as much pulp and juice as possible. Discard dry pulp. You should have 4 to 5 cups thick juice. Return juice to pan and add an equal amount of sugar. Bring to a boil, reduce to simmer, add 2 cups reserved whole blueberries, and cook 2 minutes. Divide syrup among prepared jars, distributing whole fruit evenly and leaving 1/2 inch of head space. Wipe any spills from lip of jars. Seal with 2-part canning lids and place in a boiling water bath that covers tops of jars by 2 inches. Boil 15 minutes. Remove jars from bath and turn upside-down for 1 minute. Turn upright and cool. Check seals. Variations: Other berries may be substituted or mixed with the blueberries. Recipe may be cut in half. You may substitute a heat-proof sweetener such as Splenda for the sugar. Syrup can also be put up in half-pint jars.

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

2 tsp. extra-virgin olive oil
2 tsp. aged balsamic vinegar
4 leaves radicchio
kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
Heavy cream or milk. for thinning the ricotta if necessary
8 Duchy Originals Oaten Biscuits or Carr’s Whole Wheat Crackers
Chestnut honey, for drizzling
16 candied walnut halves, or toasted walnuts, broken into small pieces, plus 8 complete
halves, for topping the ricotta

Heat the olive oil and vinegar together in a large skillet over medium high heat for about 1 minute, until the liquid bubbles. Put radicchio leaves in the skillet in a single layer and cook about 45 seconds on each side until they are seared and slightly wilted. Season with a pinch of salt and pepper. Remove from skillet and set aside to cool to room temperature. If ricotta is not spoonable, thin with a little cream or milk. Place two biscuits on each of 4 plates. Tear radicchio in half and drape a half on each biscuit, leaving biscuit partially exposed. Spoon 1 T. fresh ricotta over the radicchio. Drizzle honey over each, sprinkle with crumbled walnuts and place one candied walnut half on each mound of ricotta.

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

3/4 cup extra-virgin olive oil, divided
2 tsp purchased harissa paste from tube
2 tsp purchased hot pepper relish or paste
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. Rub toast slices on 1 side with peeled garlic clove, then place 2 toasts on each of 2 plates. Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over moderate heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just beginning to set but yolks are still runny, about 2 minutes. Sprinkle mozzarella cheese over eggs. Cook eggs until cheese melts and whites are fully set, but yolks are still runny. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Birdie Yogurt

Birdie Yogurt

Greek yogurt

cantaloupe

honeydew

almond butter

mini chocolate chip (eyes)

pumpkin seeds and sunflower seeds (leaves)

 

Make Ahead Muffin Melts

Make Ahead Muffin Melts

12 whole Hard-boiled Eggs, Peeled and Chopped
2 C. Grated Cheddar Cheese
1 C. Mayonnaise
12 slices Bacon, Fried and Crumbled
1 tsp. (heaping) Dijon Mustard
1/2 tsp. Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight. Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately!

West Bay Johnnycakes

West Bay Johnnycakes

1 C. white cornmeal
1 tsp. granulated sugar
1/2 tsp. kosher salt
2 tsp. butter, plus extra for serving
Maple syrup, for serving

Preheat a frying pan or griddle over low-medium heat. Meanwhile, in a large bowl combine the corn meal, sugar and salt. In a microwave-safe bowl or measuring C., or on the stovetop, bring 1-1/2 C. water to a boil, and pour into the cornmeal mixture. Combine with a whisk; the mixture will be very thick, like white polenta. Melt the butter in the preheated pan, and drop the cornmeal mixture by tsp. into the pan. Flatten each one slightly with the back of the spoon. Let the jonnycakes cook, undisturbed, for 6 minutes, until they’re browned and crispy on the bottom. Flip, and cook for 5 minutes more to crisp the other side. Serve hot, with butter and maple syrup.

Mildly Decadent French Toast Souffle

Mildly Decadent French Toast Souffle

1/2 lb. croissants (2 or 3)
About 1/2 C. (1/4 lb.) butter or margarine, at room temperature
2 packages (3 oz. each) Neufchatel cheese, at room temperature
1 1/4 C. maple syrup
10 large eggs
3 C. lowfat milk
1 tsp. ground cinnamon
2 T. chopped pecans
Powdered sugar
Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained, optional

Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-C. size) and fill equally with croissant pieces. In a food processor, combine Neufchatel cheese, 1/2 C. butter, and 1/4 C. maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish. In a bowl, beat eggs to blend with 1/2 C. maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 C. maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

Apple Waffles

Apple Waffles

Waffle Batter
2 Grated Apples
Red Food Coloring
Gummy Worms
Pretzel

Add apples and food coloring to waffle batter and prepare as normal.

LTS Wacky Retro Penny Pancakes

LTS Wacky Retro Penny Pancakes

1 T. Oil
1 can Vienna Sausages
2 3/4 C. pancake mix (homemade or packaged mix)
2 1/4 C. water
1/3 C. oil
Maple Syrup

Slice Vienna sausages into ¼ inch thick pennies, and brown on both sides in 1 T. oil. While sausages are cooking, combine pancake mix, water and oil; mix well. Group several sausage slices together and pour enough batter over them to form the pancake around the sausages. When bubbles form on surface of the pancake, flip and cook until done.

Bacon & Egg Breakfast Muffins

Bacon & Egg Breakfast Muffins

Bacon and eggs…in a muffin! These are great for “grab and go”. This makes 4 large muffins. This recipe isn’t suitable for ordinary size muffin tins as it isn’t large enough to hold the egg and batter. You could also use a large popover pan.

4 oz. / 120 g bacon, chopped (I used lean bacon)
½ C. scallions / shallots, chopped
1 C. grated cheddar cheese (or any other flavored melting cheese)

1¼ C. plain flour
1 tsp. baking powder
¼ tsp. baking soda
Wet Ingredients
½ C. milk + ½ tsp. white vinegar OR ½ C. buttermilk
½ tsp. salt
5 tsp. sour cream (full fat)
2 tsp. vegetable oil or melted butter
1 egg

4 eggs
1 tsp. melted butter (optional, for brushing)

Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). Heat a nonstick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside. Place Dry Ingredients in a bowl and mix to combine. Whisk Wet Ingredients in a separate bowl. Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix. Fold in bacon, scallions and cheese. Place 3 tsp. the batter into 4 muffin tin holes. Bang the tin to flatten the batter. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.

I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tsp. batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.

Toutons and Blueberry Jam

Toutons and Blueberry Jam

Toutons and Blueberry Jam

 

1 ½ cups milk

1 package active dry yeast

¼ cup granulated sugar

2 T. shortening

1 tsp. salt

5 cups all-purpose flour

⅓ cup vegetable oil, plus more for oiling the bowl

3 T. butter, plus more for serving with the toutons

For the jam

2 cups wild blueberries

½ cup honey or granulated sugar

1 T. lemon juice

 

Start by preparing the dough. In a small saucepan over medium heat, warm the milk to 110°F (if you don’t have a kitchen thermometer, heat until you can dip a finger in for a few seconds without scalding yourself). Stir the yeast, milk, and sugar in a large bowl until dissolved, then cover and let rest for at least 10 minutes. Add the shortening and salt and mix until combined. Gradually add the flour, cup by cup, bringing it together in the bowl with your hands until it forms a dough. (If you have a stand mixer, this is when you can use a dough hook.) Tip onto the counter and knead for another couple of minutes until the dough becomes elastic.

Place the dough in a bowl lightly coated with oil. Cover and let rest in a warm spot for a couple of hours, until the dough doubles in size. To make the jam, combine the blueberries, honey, and lemon juice in a saucepan. Crush the blueberries with the back of a spoon—this will speed things up. Cook on medium heat for 20 to 25 minutes, until the jam starts to thicken. Let cool.

When you’re ready to fry the toutons, heat the oil and butter in a skillet over medium heat. Punch the dough down in the bowl. Pull off chunks (about ½cup each), flatten them between your hands into a rough puck shape, and place in the pan, leaving an inch between each touton. Flip the toutons as they begin to firm up, until both sides are golden brown and they’re cooked through, about 4 to 5 minutes per side. Serve warm with jam.

Friendly Fiber Muffins

Friendly Fiber Muffins

Friendly Fiber Muffins1 C. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 3/4 C. Kashi Good Friends cereal
3/4 C. skim milk, rice or soy milk
1/4 C. honey
2 egg whites
1/4 C. unsweetened applesauce
1 medium ripe banana, mashed
non-stick cooking spray

Preheat oven to 400. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine Kashi Good Friends cereal and milk and let stand for 2-3 minutes. Add the egg whites and beat well. Stir in honey, applesauce and banana. Add flour mixture and mix only until dry ingredients are moistened (over-mixing will produce rubbery muffins). Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.

Sunshine Smoothie

Sunshine Smoothie

Sunshine Smoothie

 

½ C. Orange Juice

½ C. Pineapple Juice

½ C. Sliced Mango

½ Banana

1 Scoop Vanilla Protein Powder

 

Blend with Ice.

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

16 sourdough toast fingers
4 T. (2 oz.) unsalted butter, melted
1 tsp. smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 C. finely grated gruyère cheese (about 1 1/2 oz.)
2 T. finely grated Romano cheese
1 T. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme leaves (optional)
4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg C. and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.

Latke Waffles

Latke Waffles

2 large or 4 medium (2 pounds) Russet or baking potato, peeled
1 medium onion, peeled
2 tsp. baking powder
1 1/2 tsp. table or fine sea salt
Freshly ground black pepper
1/2 C. plus 2 T. all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 T. fresh chives, finely chopped, for garnish (optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time. Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter. Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.) Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready. Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

1 T. sesame seeds, toasted

2 tsp. poppy seeds

1 tsp. dried minced garlic

1 tsp. dried minced onion

1/2 tsp. kosher salt

 

2 medium russet potatoes, peeled

3/4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs

1/2 C. whole milk

3 T. unsalted butter, melted

2 scallions, chopped

 

8 oz. smoked salmon

1/2 C. creme fraiche

1 T. capers

1/4 C. small dill sprigs

 

For the “everything” seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 T. of the “everything” seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 C. batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer’s directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they’re a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and “everything” seasoning, and garnish with a dill sprig.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins1 C. Sun-Maid Zante Currants or Sun-Maid Natural Raisins
1 C. apple, cored, peeled and chopped
1 egg
1/4 C. oil
3/4 C. milk
1/3 C. sugar
1 C. all-purpose flour
1 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 T. brown sugar, packed

Combine currants or raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin C.. Sprinkle tops of batter with 1/2 tsp. brown sugar per muffin. Bake at 400 degrees for 20 minutes or until golden. Makes one dozen.

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

4 slices rustic bread, toasted

1 clove garlic, peeled

1 T. extra-virgin olive oil, plus more for brushing

4 large eggs

Coarse salt and freshly ground pepper

4 small tomatoes, such as cocktail or Campari, halved

 

Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

A Gallon of Granola

A Gallon of Granola

A Gallon of Granola

 

8 cups old-fashioned oats

2 cups coarsely chopped nuts (cashews, pecans, or almonds)

2 cups raw (untoasted) sunflower seeds

1 cup sesame seeds

1 cup shredded unsweetened coconut (available in health food stores)

1 teaspoon salt

3/4 cup maple syrup

3/4 cup light-tasting vegetable oil, such as sunflower oil

2 cups chopped dried fruit (raisins, currants, and dates are good)

 

Preheat oven to 35O°F. In a large mixing bowl, toss together the oats, nuts, sunflower seeds, sesame seeds, coconut, and salt. Warm the maple syrup and oil in a saucepan. Pour over the dry ingredients. Stir with a wooden spoon, then roll up your sleeves and work the mixture with your hands until everything is damp. Spread on baking sheets—no more than about V2 inch thick—and roast for 30 to 40 minutes, stirring occasionally, until golden. When the granola has cooled, stir in the dried fruit. Store in jars or plastic bags. Yield: 1 gallon VARIATION: Instead of all oats, use other grain flakes: bran or untoasted wheat germ can replace some of the seeds.

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg's Blueberry Flax Seed Muffins1 T. flax seeds
1 C. blueberries
1 C. quick oats
1 C. lowfat buttermilk
1 C. whole wheat flour
1/4 C. unsweetened applesauce
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 tsp. salt
1 whole egg
3/4 C. brown sugar

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that’s what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin C. 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.