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Category: Breakfasts

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

Smashed Blackberry & Goat Cheese

 

1 1/2 C. blackberries

1/2 C. blueberries

1 tsp. vanilla

1 1/2 T. sugar

3 T.s water

1 – 2 tsp. cornstarch, sifted (for thickness to your taste)

8 oz challah bread, sliced (or your bread of choice!)

4 oz goat cheese

fresh mint to garnish

 

In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated. Cover once more and simmer over a low flame until needed. Meanwhile, toast the challah bread as desired — I recommend extra crispy. When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Garlicky Tomato Toast

Garlicky Tomato Toast

Garlicky Tomato Toast

3 or 4 very ripe medium tomatoes (about 1 1/2 lb.)

1 pint cherry tomatoes (about 12 ounces)

4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick

4 to 6 garlic cloves, peeled

Salt and pepper

Extra-virgin olive oil

Basil leaves, for garnish (optional)

 

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins. Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

 

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

 

Coarse salt and freshly ground pepper

3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 C.)

1/4 C. extra-virgin olive oil, divided

1 onion, diced

2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 C.)

1/4 C. roughly chopped fresh sage leaves

 

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

1 pound thick-cut applewood-smoked bacon

1/3 C. high-quality honey

Cracked black pepper

Preheat the oven to 35O°F. Line a large, rimmed baking sheet with foil. Arrange the bacon on the foil in one layer, then drizzle with the honey and season evenly with cracked pepper. Bake for 18 to 20 minutes, or until the bacon is crisp. Drain the bacon for 1 to 2 minutes on paper towels, then transfer to a plate and serve immediately.

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

Fruit and Cream Cheese Breakfast Pastries

6 ounces cream cheese, at room temp

2 Tablespoons sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed

1 1/2 cups fruit (See Kelly’s Note)

1 large egg

Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.  Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

12 oz of Canadian bacon, diced

6 English Muffins, split and cut into cubes

4 eggs

1 C. whole milk

1/2 tsp. onion powder

1/4 tsp. paprika

 

3 large egg yolks

1/4 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 C. unsalted butter, melted

 

Grease a standard 12-C. muffin pan. Fill each muffin C. with several bread cubes, pressing into the bottom. Sprinkle diced Canadian bacon among the cups. Fill all the space in each C. with the remaining bread cubes. They should be packed fairly tight. In a mixing bowl, whisk eggs, milk and onion powder. Pour the mixture evenly over the 12 cups. Press the bread to help soak in the eggs. Continue to fill the cups until all the liquid is used. Cover with foil and place in the refrigerator overnight. The next morning, preheat the oven to 375°F. Remove casserole C. from the refrigerator and uncover. Sprinkle paprika on top of the C. and return the foil. Bake at 375°F, covered for 35 minutes. Uncover and bake for an additional 10-12 minutes, or until a knife, inserted in the middle, conies out clean. Once the casserole C. are ready to serve, prepare the hollandaise. In a blender, combine all egg yolks, mustard, lemon juice, cayenne, and pepper. Cover and blend until well combined, about 5 seconds. Melt butter in a microwave safe spouted measuring cup for about 1 minute. With the blender on high speed, very slowly pour butter into the blender. The mixture will thicken quickly. Serve immediately.

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

1 1⁄4 C. sugar

1⁄2 C. butter

1⁄2 C. peanut butter

1⁄4 C. water

1 tsp. vanilla

1 egg

1 1⁄2 C. whole wheat flour or 1 1⁄2 C. all-purpose flour

1 C. old fashioned oats or 1 C. quick-cooking oats

1 C. raisins

1⁄2 tsp. salt

1⁄2 tsp. baking soda

4 C. Cheerios toasted oat cereal

 

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.

Bake right away (do not chill) 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Park’s Ham and Biscuits

Park’s Ham and Biscuits

Park’s Ham and Biscuits

4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces

2 tablespoons cold shortening, cut into pieces

2 cups all-purpose flour, plus more for rolling

2 1/2 teaspoons baking powder

1 teaspoon sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup chilled buttermilk

Heavy cream or milk, for brushing

8 ounces thinly sliced country ham, for serving

Hot-pepper jelly, for serving

 

Preheat the oven to 45O°F. Line a baking sheet with parchment. Put the butter and shortening in a small bowl and freeze while you prepare the dry ingredients. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. Pulse a few times, just to combine. Scatter the cold butter and shortening pieces on top of the flour and pulse the food processor in short bursts until you have pea-size pieces. Pour the buttermilk over the top and pulse two or three times, just to make a shaggy dough. Don’t over process. Dump the dough onto a floured work surface and knead once or twice. Pat or roll into a V2-inch-thick square. Dip a 2-inch-round cutter in flour and cut as closely together as possible to get 12 to 14 biscuits. Arrange on the baking sheet without touching. Lightly brush with the cream. Bake until puffed and golden brown all over, until the bottoms are golden, too, 8 to 9 minutes. Remove to a wire cooling rack. Split the warm biscuits and serve with the ham and a dollop of pepper jelly.

Cheddar and Thyme Scones

Cheddar and Thyme Scones

Cheddar and Thyme Scones

2 C. flour

1 T. baking powder

1 tsp. dried thyme

1/2 tsp. salt

black pepper

1 T. sugar

5 oz shredded cheddar

1/2 C. unsalted butter, cold and cubed

1 small onion, finely chopped

1 large egg

1/2 C. heavy cream

 

for the tomato jam:

 

2 lb roma (plum) tomatoes, cored and roughly chopped

1/2 C. sugar

1 tsp. kosher salt

a pinch of crushed red pepper

black pepper

1 tsp. lemon juice

 

Preheat the oven to 400ºf and line two baking sheets with parchment. in a food processor, combine the flour, baking powder, thyme, salt, a few turns of pepper, and the sugar. add the cheese, reserving 1/2 C. for the topping, and butter to the food processor and pulse until the butter is pea-sized. add the mixture to a large bowl and mix in the onion. in a small bowl, whisk together the egg and heavy cream. add this to the dry mixture and mix to combine.  urn the dough onto a surface (you may need to give it a few kneads to bring those last few crumbs in) and pat it out into a square that is 1 inch thick. cut the large square into 9 smaller squares and place the scones on the baking sheets spaced 2 inches apart. top each with salt, pepper, and a bit of the reserved cheese. bake the scones until they’re lightly browned, beginning checking for doneness at 15 minutes. remove from the oven and serve warm with tomato jam (recipe follows).

 

for the tomato jam: In a saucepan, combine the tomatoes, sugar, salt, crushed red pepper, and a few turns of black pepper. set over medium heat and cook uncovered, stirring occasionally, until most of the liquid has cooked off, 1 to 1 1/2 hours. press through a fine-mesh sieve to remove the tomato skins. stir in the lemon juice. let cool and store in the refrigerator until ready to use.

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Olive oil

2 large flat mushrooms, thinly sliced

Pinch of salt & black pepper

1 tsp. white wine vinegar

4 eggs

4 thick slices of good bread, toasted on one side

4-6 cherry tomatoes, thinly sliced

4 slices cheese

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season. Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.  Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Yield: 4 servings

Calories: 292

Fat: 16g

Fiber:

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

I can frozen orange juice concentrate

1.5 cans water

1.5 cans ice

1 tsp. vanilla extract

a splash of milk to smooth out the acidity of the orange juice

Blend all the ingredients together and serve frozen.

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

Cheesy Grits & Lamb Sausage Breakfast

2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits

6 cup savory chicken bone broth (or chicken stock)

1/2 stick unsalted Kerrygold Butter

1/3 cup heavy cream

1 cup shredded Kerrygold Reserve Cheddar

1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)

sea salt, to taste

freshly cracked black peppercorns, to taste

2 tablespoons chopped cilantro per plate

Caramelized Onions:

 

1 large Sweet Vidalia Onion

1 tablespoon extra virgin olive oil

2 tablespoons high-quality unsalted butter

sea salt, to taste

freshly ground black peppercorns, to taste

 

In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.

 

Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.

 

Cooking the lamb sausage:

 

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.

 

Cheesy Grits Directions:

 

Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.

 

Prepare caramelized onions and lamb sausage ahead of time.  Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits.  Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

Dutch Baby Bowls with Country Sausage Stuffing

1 C. Milk

6 Eggs

1 cup flour

1/8 tsp salt

1/4 cup unsalted butter, melted

3 Italian sausage links

1/2 apple, peeled and diced

1/4 cup raisins

1 potato, baked, cooled, and diced

1/2 yellow onion, diced

1/2 tsp dried sage

1/8 tsp cinnamon

Salt and pepper, to taste

 

Preheat oven to 4OO°F and spray 2 standard muffins pans. In a blender, mix together milk, eggs, flour, and salt until well blended. If the butter is still warm, let it get to room temperature before pouring it into the blender. This will ensure the hot butter doesn’t cook the eggs. Divide the batter evenly among the 24 cups, filling each cup halfway full. Bake at 4OO°F for 13-15 minutes. They will expand while they bake, like a popover, but will settle and sink when taken out of the oven.  While the dutch babies bake, prepare the country sausage filling. In a skillet over medium heat, brown the sausage links for 2-3 minutes. They do not need to be fully cooked, just firm enough to be sliced. Remove the sausage and slice into rounds. (If you are using fully cooked sausage, you can skip this step and slice the sausages before adding them to the pan.) Return the sausage to the pan. Mix in the apples, raisins, potatoes, onions, sage, and cinnamon. Add salt and pepper to taste. Remove from the heat when the onions are softened and sausage is no longer pink. Serve the sausage mixture in the dutch baby cups.

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

 

Colcannon:

 

2 1/2 pounds of russet potatoes, peeled and cut into large chunks

Salt

5 T. unsalted butter

3 lightly packed cups of chopped chard, kale, spinach, or cabbage

1/2 cup of green onion greens, chopped

1 cup milk or cream

Colcannon cakes:

 

About 3 cups of colcannon

1 cup flour

1 egg

2-3 teaspoons salt

4 T. butter or vegetable oil

Lemon for garnish

 

Poached Eggs, for serving

Hollandaise Sauce, for serving

Diced Scallion or Chives, for serving

 

Make the colcannon: Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes.  Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.  Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties.  Form into patties: Form into little cakes of whatever size you want but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape. Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes.  Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others.  Top with Poached Egg, Hollandaise, and diced Scallion or Chives for garnish.

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

Portobello Mushroom Benedict with Roasted Red Pepper Sauce

4 Portobello Mushrooms, gills removed

1 T. EVOO

1 clove Garlic

2 10oz. bags Baby Spinach

1 tsp. fresh Lemon Juice

Pinch Nutmeg

½ tsp. Salt

¼ tsp. Pepper

4 T. Parmesan Cheese

 

4-ounce jar roasted red peppers, drained and finely chopped

¾ C. reduced fat mayonnaise

1 oz. capers, drained

1 T. parsley, chopped

 

4 Poached Eggs

 

Preheat the oven to 425 degrees. Lightly oil a baking sheet. Using a spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside. In a small sauté pan over medium heat, add the olive oil, garlic, and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg. In a blender or small food processor combine the sauce ingredients and pulse until creamy. Using a spoon, evenly distribute the spinach onto the 4 Portobello caps. Top each one with a poached egg, some roasted red pepper sauce, and some grated Parmesan cheese. Serve. 183 calories + 70 calories for sauce per serving

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

WIW: Loaded Hash Browns

1 russet (baking) potato, about 10-oz., peeled and shredded
1/2 tsp. finely chopped fresh rosemary (or 1 tsp. dried)
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. unsalted butter, melted
grated cheese, sour cream, bacon and/ or ketchup (for serving)

Preheat the waffle iron on medium. Squeeze the shredded potato with a towel until it’s as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.) In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron- overstuff the waffle iron a bit- and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

WIW: Cinnamon-Sugar Waffles with Blueberry Syrup

2 C. all-purpose flour

3 T. sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

2 C. whole milk

2 large eggs

6 T. butter, melted and cooled

Cinnamon and powdered sugar, for serving

Blueberry Syrup, for serving

 

2 C. frozen blueberries, thawed

1/2 C. pure maple syrup

1 tsp. fresh lemon zest

 

Preheat a waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 tsp. salt. In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good. Depending on the size of your waffle maker, add 1/4 to 1/2 C. of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes. Blueberry Syrup: Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

WIW: Buttermilk Corn Waffle with Berry Syrup

WIW: Buttermilk Corn Waffle with Berry Syrup

WIW: Buttermilk Corn Waffle with Berry Syrup

1 C. blackberries

1 C. blueberries

1 C. pure maple syrup

 

1 C. all-purpose flour

1/2 C. cornmeal

2 T. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. fine salt

1 ear corn, kernels removed

1 1/2 C. buttermilk

1/2 tsp. pure vanilla extract

2 large eggs

1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron

 

For the berry syrup: Combine 1/2 C. blackberries, 1/2 C. blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it’s ok if there aren’t any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it’s ok if there are lumps).Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

Frozen Breakfast Smoothie Pops

1 C. chilled pure coconut water

1 C. vanilla-flavored Greek-style yogurt

1 C. frozen mango chunks

2 T. grated orange rind

2 oranges, separated into segments, seeds removed

1 T. large-flake rolled oats

1 to 3 T. softened coconut oil

 

In a blender, combine coconut water, yogurt, mango, orange rind, orange segments, rolled oats and oil. Secure lid and blend until smooth. Spoon into frozen pop containers and freeze for at least 4 hours or overnight.  Frozen mango chunks make this smoothie or frozen pop very thick, but you can use fresh mango, if desired. Try 1 C. frozen berries in place of the mango. You can substitute instant oats for the large-flake rolled oats.  If you’re new to using coconut oil, you may wish to start with 1 tsp. of coconut oil and gradually increase to 2 T. over time.

 

Glorious Granola

Glorious Granola

Glorious Granola

Some consider granola too high in calories and fat to be used as an even-day breakfast cereal, though it’s delicious that way. We also love to use it as a topping for fruit and yogurt. Pack some of this granola into an attractive glass jar: It makes a great hostess gift.

 

6 cups old-fashioned oats

1 cup wheat germ

1 cup skim milk powder

1/2 cup sliced almonds

1/2 cup chopped hazelnuts

1/2 cup shelled sunflower seeds

1/2 cup sesame seeds

2 teaspoons cinnamon

1 cup honey

1 cup canola oil

2 teaspoons vanilla extract

3/4 cup golden raisins

3/4 cup dark raisins

1/2 cup dried cherries

1/2 cup dried cranberries

 

Preheat oven to 325°F. In a large bowl, toss together the oats, wheat germ, milk powder, nuts, sunflower and sesame seeds, and cinnamon. In a heavy saucepan, heat the honey and oil until hot but not boiling. Remove pan from heat: stir in vanilla. Pour the honey-oil mixture over the oats mixture and toss to coat thoroughly. Spread evenly in three 9- by 13-inch baking pans, or two roasting pans. Bake for approximately 45 minutes, stirring every 15 minutes until mixture is golden. Cool thoroughly; mix in the raisins, cherries, and cranberries.  Yield: About 10 cups

Whole Wheat Flakes

Whole Wheat Flakes

Whole Wheat Flakes

2 cups finely ground dried wheat (approximately)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup warm water

1/2 cup molasses

 

Combine l cup of the wheat with the cinnamon, nutmeg, and salt. Dissolve the baking soda in water and stir quickly into the molasses. Add the flour mixture, then enough of the remaining wheat to make a very stiff dough. Roll very thin and cut into strips. Dry according to your preferred method.  Dehydrator: Lay strips on trays without overlapping. Dry at highest setting until crisp, about 4 to 6 hours. Remove and cool. Crumble into small, flat pieces. Spread over trays again and dry at highest setting for 2 hours longer, or until very crisp.  Sun: Lay strips over trays and dry in full sun where there is good air circulation. Dry until crisp, about 6 to 8 hours, turning once. Crumble into small pieces and spread over trays. Continue drying for 2 to 4 hours longer, stirring occasionally. Take trays inside at night, if necessary.  Oven or homemade dryer: Lay strips on trays. Dry at 15o°F for 4 to 6 hours with door ajar until crisp. Remove from oven or dryer and crumble, then return to trays and dry for 2 to 4 hours longer, or until very crisp.  Store dried cereal in an airtight container. Serve with sugar and milk as a ready-to-eat cereal. Yield: 10 servings

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

4 large Eggs

½ C. Whole Milk

2 T. Capers, rinsed and drained

2 T.  chopped Fresh Flat Leaf Parsley

Pinch Cayenne Pepper

1 T. unsalted Butter

4 slices Sandwich Bread, toasted

2 T. Anchovy Paste (Can replace with Gentleman’s Relish)

4 Anchovy Fillets

Hot Sauce, for serving

 

Combine eggs, milk, pepper, capers and parsley in large bowl and whisk until well blended.  Melt the butter in a nonstick pan over medium low heat.  Pour in egg mixture and cook, stirring occasionally, until eggs are just about set, about 10 minutes.  Spread toast with anchovy paste and place 2 on each of two plates.  Spoon egg mixture over toast and top each mound with an anchovy fillet.  Serve warm with hot sauce.

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

I don’t have a recipe for this, and not sure where I found the image.  I am thinking it must have come from a cookbook and scanned, because there’s no match with a reverse image lookup.

Grilled asparagus and a poached egg don’t need a recipe, but I am not sure what the bacon dressing is.  It looks like lardons, cooked until rendered, and then the bacon grease (the darker fleckeled bits in the liquid) with some kind of vinaigrette?

It looks tasty.  Rich!  But tasty.

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

2 1/2 cups blueberries (fresh or thawed frozen)

1 cup rolled oats

2/3 cups milk plus 1/2 cup of milk of choice

3 to 6 tablespoons pure stevia

3 1/2 tablespoons melted coconut oil

3 tablespoon ground flax

2 teaspoons pure vanilla extract

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 teaspoon cinnamon, optional

 

Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside. Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.  In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.  Bake for  35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days or freeze for up to a month.

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

Egg-and-Tomato Breakfast Sandwich to Go

1 piece (6 inches long) baguette

2 slices cheddar cheese

2 large eggs

1 tsp. butter

Coarse salt and freshly ground pepper

2 large tomato slices

1/4 C. fresh basil leaves

 

Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper. Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half and press down slightly. Wrap tightly in parchment.

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

 

1 egg

2 egg whites

¼ cup skim milk

6 1-inch slices egg bread

1 teaspoon butter

Hash

 

4 ounces turkey breakfast sausage

2 tablespoons minced shallots

2 cups seeded and chopped fresh tomatoes

2 tablespoons finely chopped sun-dried tomatoes (packed in oil and drained)

1/2 teaspoon rubbed sage

salt and freshly ground black pepper

¼ cup vinegar

6 eggs

3 tablespoons freshly grated Parmesan cheese

 

Whisk together the egg, egg whites, and milk. Dip slices of bread in egg mixture and set aside. Melt butter in a large nonstick skillet and pan-toast the bread slices until they are golden brown on both sides. Arrange on a foil-covered baking sheet and set aside. Make the hash filling by cooking the sausage in the same skillet, breaking it up as finely as possible while it lightly browns. Remove from the pan onto paper towels and wipe out the pan. Add shallots and fresh tomatoes to the pan and cook for a few minutes. Next, add sun-dried tomatoes and cook a few minutes longer. Finally, add sausage and seasonings and cook briefly. This can be done ahead and stored, covered, in the refrigerator. Preheat broiler. Prepare a large saucepan for cooking eggs by adding the vinegar to 4 inches of water; bring to a simmer. Crack each egg into a small dish and slip it into the simmering water. Poach for 2 to 4 minutes to desired doneness; remove with a slotted spoon and place on a paper towel to drain. Spoon about 3 tablespoons tomato-sausage filling onto each piece of toast, leaving a small depression for the egg Slip the egg into the hot filling.  Sprinkle the Parmesan over the tops of the eggs. Broil 6 inches from heating element for 30 seconds and serve immediately.

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

WIW: Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

 

4 strips bacon, cooked and crumbled

1 C. all-purpose flour

1/4 tsp. baking soda

1 1/4 tsp. baking powder

1/2 tsp. salt, plus more to taste

1/4 tsp. black pepper

1 egg

1 C. buttermilk

3 T. melted butter

3/4 C. grated sharp cheddar

3 scallions, thinly sliced

 

1 1/2 C. good quality maple syrup

2 T. whiskey

1 tsp. maple extract

 

In a small bowl, whisk together flour, baking soda, baking powder, salt, and pepper. In a medium bowl, whisk together 1 egg, buttermilk, and 1 T. melted butter. Add dry ingredients to wet ingredients, whisking until smooth. Add crumbled bacon, cheddar, and almost all scallions to batter. Heat a waffle maker and brush with melted butter. Cook waffles in batches until golden. Garnish with remaining scallions and drizzle with syrup. For the syrup: Mix all together and store in refrigerator until ready to use.

British-Style Baked Beans

British-Style Baked Beans

British-Style Baked Beans

2 C. dried navy beans

1 T. vegetable oil

1 T. mustard powder

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. diced onion

1/2 C. chopped red bell pepper

1 C. chopped celery

1(28-ounce) can crushed tomatoes

5 cloves Garlic

2 T. cider vinegar

1/4 C. unsulphured molasses

1/3 C. packed dark brown sugar

2 C. water

 

Add beans to deep bowl, cover with at least 3 inches of water and soak for 8 hours to overnight.  Rinse and drain.  Preheat oven to 350.  Combine oil, mustard, salt and pepper in a Dutch oven or large ovenproof proof pot over medium heat and cook, stirring, for 15 seconds or until mustard is absorbed by the oil.  Add onion, bell pepper and celery and continue to cook until onion is translucent, about 10 minutes.   Add soaked beans along with remaining ingredients.  Stir until well combined and sugar has dissolved.  Bake 6 hours, stirring every 30 minutes or so.  If they start to dry out, add a bit of water.  They are ready when the beans have a creamy texture.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

WIW: Lemon Almond Waffles

WIW: Lemon Almond Waffles

WIW: Lemon Almond Waffles

1/2 C. honey

Vegetable oil cooking spray

2 T. fresh lemon juice

Zest of 1 large lemon

 

2 large eggs, separated, at room temperature

2 C. unsweetened vanilla-flavored almond milk

3 T. sugar

1 tsp. pure vanilla extract

3/4 tsp. pure almond extract

Zest of 1 large lemon

1 1/2 C. all-purpose flour

1/2 C. almond flour

2 tsp. baking powder

1/4 tsp. fine sea salt

1 stick unsalted butter, melted

3/4 C. mini chocolate chips, optional

 

Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.

For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.  For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.  Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth. Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer’s instructions, about 1/3 C. of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.

 

Waffle Taco Shell

Waffle Taco Shell

Waffle Taco Shell

1 low-fat waffle, thawed from frozen

Serving suggestion: egg whites, light cheese, lean sausage crumbles, cilantro, and salsa

 

Preheat the oven to 350 degrees F. Lay the waffle flat on a clean, dry surface. Use a rolling pin to flatten the waffle as much as possible. Very carefully hang the waffle over one grate of an oven rack, so it resembles the shape of an upside-down taco. Bake it until crispy and firm, about 5 minutes. Carefully remove the waffle taco shell, and stuff it with breakfasty taco items such as egg whites, light cheese, lean sausage crumbles, cilantro, and salsa!

 

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

WIW: Chocolate Waffles with Caramel-Bacon Syrup

3/4 C. water

1/4 C. pure vegetable oil

1 large egg

1 tsp. vanilla extract

1 packet (7 oz.) chocolate chip pancake mix or

1 packet (7 oz.) buttermilk pancake mix

1/4 C. unsweetened cocoa powder

3 T. sugar

Nonstick cooking spray

 

1/4 C. pancake syrup

3/4 C. sundae syrup, caramel flavored

Whipped cream

Ground cinnamon to taste

1/4 C. diced cooked bacon

 

Heat waffle iron according to manufacturer’s directions. Whisk water, oil, egg and vanilla in large bowl. Stir in pancake mix, cocoa and sugar until evenly moistened. Allow to stand 1 minute. Coat waffle iron with nonstick cooking spray. Pour 1/4 C. batter for each waffle onto waffle iron. Bake 4 to 5 minutes or until done. Repeat to make a total of 10 4-inch waffles.

 

Caramel Syrup: Whisk together pancake syrup and caramel flavored syrup in small bowl. Drizzle 1 T. on serving plates. Cut 2 waffles in half diagonally to make 4 triangles. Arrange on top of syrup. Top with additional caramel flavored syrup, whipped cream, a sprinkle of cinnamon and bacon pieces.

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

1 everything bagel, or other bagel of choice

1 T. unsalted butter, plus more for buttering bagel

2 large eggs

1 thin slice cheese, such as American or cheddar

2 to 3 slices cooked bacon

Hot sauce and/or ketchup, for serving

 

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted). Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

4 tablespoons olive oil

2 cups medium-diced husked tomatillos

1 small jalapeno, seeds and ribs removed, finely chopped

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

8 large eggs

 

Put a medium saucepan over high heat. Add 2 tablespoons of the olive oil, the tomatillos, jalapeno, garlic, and V2 teaspoon salt. Cover and cook until all the vegetables have softened, about 4 minutes. Pour the contents into a blender or food processor, add the cilantro, and process until smooth. Meanwhile, put a large skillet over medium-low heat. Add the remaining 2 tablespoons olive oil to the pan, swirling it around to coat the bottom. Add the eggs, season with salt and pepper, and cook until the whites are completely set but the yolks are still runny, about 3 minutes.  To serve, transfer the eggs to plates and top with tomatillo sauce.

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

WIW: Waffled Breakfast Quesadillas

 

4 8 in. flour tortillas

2 C. scrambled eggs, (about 7 eggs)

1 1/2 C. Mexican cheese

12 pieces bacon, cooked

1 T. canola oil

 

Heat waffle iron and then using a brush, coat waffle iron with Canola Oil. Place 1/2 C. scrambled eggs onto half of one 8in tortilla, layer with cheese and three bacon pieces. Fold other half of quesadilla over and transfer to waffle iron. Cook until browned, about 7-10 minutes. Repeat with remaining 3 tortillas.

 

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

6 large tomatoes

basil leaves, a handful (plus extra whole and finely chopped to serve)

extra virgin olive oil, for cooking

6 slices prosciutto (or pancetta)

6 large eggs

 

Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.

Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny. Scatter with extra basil and serve immediately with toast soldiers.

Easy Breakfast Soufflé

Easy Breakfast Soufflé

Easy Breakfast Soufflé

3 Large Eggs

1 T. Granulated Sugar

1/3 C. lowfat Milk

2 T. Flour

1 tsp. Lemon Zest

1 tsp. butter

2 T. low sugar Strawberry Jam

2 tsp. Powdered Sugar

 

Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add sugar and continue to beat until soft peaks form. Set aside. In a separate bowl, place the egg yolks, milk, flour, and lemon zest. Beat on medium speed until smooth. With a rubber spatula, mix 1/3 of the whipped egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in an 8- or 9-inch nonstick ovenproof skillet over medium heat. Pour egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned. Transfer to oven and bake for 10 to 12 minutes, or until soufflé is puffed and golden. While soufflé is baking, in a small microwave- safe bowl, heat the jam and 1 T. water on high for 20 seconds, and stir. Remove soufflé from oven, dust with powdered sugar, and drizzle with jam. Marlene Says: For the fluffiest soufflé, use room-temperature eggs or run warm water over cold eggs to warm the whites before separating them. Be sure there is no trace of egg yolk in the whites before beating them, and do not overbeat. Egg whites should lift, then quickly curl down, when whites are lifted with beaters.

 

Yield: 2 servings

Calories: 215

Fat: 9g
Fiber: 0g