Browsed by
Category: Breakfasts

Asparagus with Butter and Soy & a Poached Egg

Asparagus with Butter and Soy & a Poached Egg

Asparagus with Butter and Soy

Kosher salt

White vinegar

2 large eggs, at room temperature

1 bunch asparagus (about 1/2 pound), tough ends snapped off

2 teaspoons expeller-pressed vegetable oil

2 tablespoons soy sauce

5 tablespoons unsalted butter, at room temperature

Flaky sea salt, such as Maldon

Fill a medium pot halfway with water and bring it to a boil over high heat. Add enough kosher salt so that the water is as salty as seawater.   Meanwhile, fill a medium saucepan halfway with water, add a small splash of vinegar, and bring to a boil over high heat. Reduce the heat so the water simmers gently. One at a time, crack each egg into a small teacup with a handle and then slowly and gently slide the egg into the simmering water—the rim of the cup should actually dip into the water so that the egg doesn’t have very far to fall. Adjust the heat so the water stays at a slow simmer. Cook for 2 to 3 minutes, until the white is just set and the yolk is still runny. Use a slotted spoon to transfer the eggs to a plate.  Heat a 9-inch sauté pan over high heat. When the pan is very hot, drop the asparagus into the boiling water and cook for 25 to 30 seconds, less if the asparagus is very skinny. Drain the asparagus and gently shake them dry. Add the oil to the hot pan and swirl. Immediately add the asparagus and toss constantly for about 30 seconds, until they become slightly blistered in spots. Do not lower the heat. Add the soy sauce and shake the pan to coat the asparagus; as soon as it evaporates, remove the pan from the heat, add 1 tablespoon water, and immediately follow with the butter. Continue to toss the asparagus until the butter is melted, creating a dark golden brown emulsified sauce. If the sauce has broken, add up to a tablespoon of water and continue to toss until it comes back together. Divide the asparagus and the sauce between two plates,  and top each with a warm poached egg. Sprinkle the eggs with a little sea salt.

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

Scrambled Egg & Avocado Toast

1 teaspoon butter

1 egg, beaten

1/4 avocado

1 slice sprouted wheat bread, toasted

jalapeno hot sauce, such as Tabasco

In small nonstick skillet, melt butter over medium heat. Add egg; season and scramble. In small bowl, mash avocado; season and spread on toast. Top with egg; sprinkle with pepper and hot sauce. Makes 1.

Cranberry Quick Bread

Cranberry Quick Bread

4 tablespoons unsalted butter, melted, plus more for pan

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 cup packed light-brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 large egg, lightly beaten

3/4 cup whole milk

1 bag (12 ounces) cranberries

1 tablespoon turbinado sugar, for topping (optional)

 

Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.     Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Waffled Hash Browns with Rosemary

Waffled Hash Browns with Rosemary

Waffled Hash Browns with Rosemary

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

Preheat a 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 may be 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 or ketchup.

Quick and Easy Waffled Hash Browns

Quick and Easy Waffled Hash Browns

Quick and Easy Waffled Hash Browns

1 medium (12 ounce) russet potato
2 green onions, minced
1/2 teaspoon reduced-sodium seasoned salt
1/4 teaspoon black pepper

Preheat a waffle iron (to medium heat, if you have the option). Peel (if desired), and shred the potato. Place the shredded potato in a colander and press on it with a paper towel to remove moisture. You should have about 2 cups of dried potato. Toss in a medium mixing bowl with onions and seasoning. Spread a cup of the potatoes evenly across the waffle iron. Close lid and cook 2 minutes. Gently press down on the lid to compress the potatoes and cook 6 more minutes, until potatoes are crisp and brown. Repeat with remaining potatoes.

Yield: 2 servings
Calories: 125
Fat: 0g
Fiber: 2g

Any day Egg Muffins

Any day Egg Muffins

Any Day Egg Muffins

3-4 tsp. Dry Breadcrumbs
3/4 C. Reduced fat Cheddar Cheese, shredded
1/2 C. Chopped Green Onions
1/4 C. Diced Red Pepper
1/2 C. Diced Canadian Bacon
1/4 C. Lowfat Milk
3 T. Olive Oil Mayo
6 Eggs
1 C. Egg Beaters
1/4 tsp. Black Pepper

Preheat oven to 350. Lightly spray 12 muffin cups with nonstick cooking spray. Sprinkle a generous quarter teaspoon of breadcrumbs in each cup and gently tsp to evenly distribute the . Add 1 Tablespoon cheese to each cup. Microwave onions and peppers in a Saran Wrap covered bowl for 2 minutes. Uncover and stir in Canadian bacon. Distribute evenly among muffin cups, about a tablespoon per divot. Mix mayo and milk in large measuring cup or medium bowl. Whisk in eggs, substitute and seasoning. Pour evenly over vegetables, filling each cup about 3/4 full. Bake 22-24 minutes until center of each is firm to the touch.

Yield: 12 servings
Calories: 95
Fat: 6g
Fiber: 0g

Fancy Toast

Fancy Toast

Mushroom Toast

½ Sandwich Thin, toasted (Ozery Bakery One Bun Multigrain Thin Sandwich Buns)

1/2 tablespoon coconut oil

1 (4 oz) package sliced baby bella mushrooms sliced

1/4 teaspoon salt

1/4 teaspoon pepper

1 clove garlic minced

1/2 – 1 tablespoon champagne vinegar

Fried egg

Crumbled Cheese (queso fresco, cojita, feta, etc), for garnish, optional

Chopped herb(s), for garnish, optional

Melt coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, salt, and pepper. Cook, stirring occasionally for 3 minutes. Add in garlic and vinegar and cook until mushrooms are tender, about 1-3 additional minutes. Pour over toasted bun and top with a fried egg.

Energy-Boosting Breakfast Toast

1 slice whole grain, oat bran, or other hearty bread

Spread of your choice peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus, mascarpone, honey goat cheese

Sliced or diced fruits apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits

Vegetables/leafy greens cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites

Favorite toppings chia seeds, hemp seeds, flax or sunflower seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs, fig jam, onion jam

Protein Choices:  Scrambled, Fried, Poached or sliced Hard-Boiled Egg, Bacon, Prosciutto, Ham, Cheeses

Seasoning salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice, everything bagel seasoning, grated cheese, hot sauce

Toast bread until lightly brown. Add spread of your choice. Top with a fruit or vegetable, or both, as desired. Scatter on any toppings you like. Finish with appropriate seasonings.  Alternate toasting method:  Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster.

Hard-Boiled Egg & Herb Toast

 

So fast and easy if you have hard boiled eggs on hand!

1 Egg, hard boiled

1 slice whole wheat bread, toasted

1 tsp. diced herb (try parsley, tarragon, thyme, whatever you have)

EVOO

Salt & Pepper

 

Thinly slice egg, then layer slices over toast. Drizzle with olive oil and season with salt and pepper. Garnish with tarragon.

Pear Chutney Cheese Toast

 

Chutney:

2 pears (see note)

1 tablespoon olive oil

¼ cup diced red onions

2 teaspoons minced ginger

2 tablespoons apple cider vinegar

4 pitted and chopped Medjool dates

¼ teaspoon salt

½ teaspoon cinnamon powder

zest from 1 lemon

¼ cup water

â…› teaspoon red chili flakes (optional)

1 tablespoon butter, softened

2 slices Dave’s Good Seed Bread

3 ounces sliced sharp white cheddar cheese

1/2 cup arugula microgreens

2 teaspoons olive oil

squeeze lemon juice

To make chutney, start by peeling , coring , and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using. Continue to cook, stirring occasionally, until the pears softened, and the mixture thickens up, 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks. Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly. Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Toss the microgreens with the olive oil and lemon juice, then top toast before serving.

Note: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.

 

Mango, Lime & Mozzarella Toast

 

Good Bread

Fresh Mozzarella

Sliced Mango

Zest from ½ Lime

Flaky Sea Salt

 

Layer cheese on toast.  If desired, place under broiler or in toaster oven to heat mozzarella a bit.  Layer with mango then sprinkle on zest and salt.

 

Goat Cheese & Bacon Avocado Toast

 

Ripe Avocado

Crumbled Goat Cheese

Thin lardons Bacon, cooked crisp

Bread of Choice

 

Mash avocado on toast.  Top with some cheese and bacon.

Breakfast Citrus Salad with Cucumber & Basil

Breakfast Citrus Salad with Cucumber & Basil

Breakfast Citrus Salad with Cucumber & Basil

4 cups orange segments
2 cups grapefruit segments
3 cups cucumber slices
½ cup fresh basil, firmly packed

Combine all the ingredients in a large bowl and toss them gently together. Spoon the salad into four bowls, dividing it equally. Tips: Try adding 1 teaspoon of minced jalapeño to the salad for a great kick. You can skip your coffee! Add 1 diced avocado to this recipe for an extra dose of healthy fat and fiber.

Yield: 4 servings
Calories: 134
Fat: .5g
Fiber: 6.25g

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Mexican Cauliflower Chili Scramble

Olive oil cooking spray
½ head cauliflower, grated on the large side of a box grater (about 3 cups yield)
2 tablespoons minced onion
½ cup small-diced red bell pepper (about 1 medium pepper)
¼ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 cup crushed tomatoes
Salt
Crushed red pepper flakes
1 cup very small broccoli florets
12 large egg whites or 1 pint of liquid egg whites
1 avocado, cut into bite-size chunks

Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the cauliflower and cook until browned; transfer to a bowl. Add the onion, bell pepper, cumin, chili powder and garlic powder to the skillet and cook until the onion and bell pepper have softened, 2 to 3 minutes. Add the tomatoes and cook until the mixture is soft and thick. Add the cauliflower, season with salt and red pepper flakes, and stir to combine. Transfer the vegetable “chili” to a bowl. Wipe the skillet clean, lightly coat again with cooking spray, and place over medium-high heat. Add the broccoli and cook until tender, 1 to 2 minutes. Add the egg whites and cook, scrambling them, about 2 minutes. Season. Spoon the eggs and cauliflower chili onto four plates; top with avocado and serve.

Yield: 4 servings
Calories: 185
Fat: 5.5g
Fiber: 7g

All Day Egg White Omelet with Pico de Gallo

All Day Egg White Omelet with Pico de Gallo

All Day Egg White Omelet with Pico de Gallo

Olive Oil Cooking Spray
1 C. Egg Whites or Egg Substitute
Salt and Pepper
2 oz. reduced fat Cheddar Cheese, shredded
½ C. Pico de Gallo
½ C. Cilantro

Spray a microwave-safe 6-inch plate (inside dimension) with l second of cooking spray and pour V4 cup of the egg whites directly onto the plate. Season lightly with salt and pepper, place in the microwave, and cook on high until the eggs are just beginning to set up and become cooked, about 1 minute. Remove the plate from the microwave, sprinkle on one-quarter of the cheese, and continue to cook on high until the eggs are cooked and the cheese is melted, about another minute. Repeat with the remaining egg whites. Remove the last plate from the microwave. Spoon one-quarter of the pico de gallo over each plate, top each with one-quarter of the cilantro, and serve. Add an ounce of steamed shrimp for 28 more calories.

Yield: 4 servings
Calories: 70
Fat: 1g
Fiber: 0g

Protein Packed Breakfast Sandwich

Protein Packed Breakfast Sandwich

Protein Packed Breakfast Sandwich

Olive Oil Cooking Spray
4 lean Turkey Breakfast Sausage Patties
4 slices Fat Free American Cheese Singles
4 light Whole Wheat Hamburger Buns
1 C. Egg Beaters
Salt & Pepper
2 T. Sriracha

Spray a large nonstick skillet with l second of cooking spray and place over medium-high heat. Once the skillet is hot, add the sausage patties and brown on one side, about l minute. Flip each patty and brown the other side, about another minute. Remove the patties from the skillet, place a piece of cheese over each one, and set aside in a warm place. Put the buns in the skillet, cut side down, to toast, about 30 seconds. Place one bun each on four separate plates. Add the egg replacement to the skillet and cook over medium-high heat until cooked through; season with salt and pepper. Evenly divide the cooked eggs among the bottom halves of the hamburger buns. Place the sausage patties on the top of each of the egg layers, then top each patty with V2 tablespoon of sriracha and serve.

Yield: 4 servings
Calories: 188
Fat: 3g
Fiber: 6.5g

Skinny Welsh Rarebit

Skinny Welsh Rarebit

Skinny Welsh Rarebit

4 slices Crusty Wheat Bread, Toasted
2 T. Butter
2T. flour
1/3 cup milk
1/2 cup beer
1 tsp. dry mustard heaping
1/2 tsp. paprika
1/4 tsp. cayenne
2 dashes Worcestershire sauce
1 cup extra sharp cheddar cheese, grated
1 whole egg yolks
fresh chives Chopped

Melt butter in saucepan over low heat. Sprinkle in flour and whisk together until combined. Cook for about 2 minutes. Pour in milk and beer, whisking constantly and cook another minute. Add mustard, paprika and cayenne and whisk. Add cheese and continue to whisk slowly, cooking and whisking until cheese is melted and sauce is smooth. Remove from heat, whisk in egg yolk and serve over crusty bread. Top with chives for garnish.

Heirloom Tomato Toast with Fresh Ricotta

Heirloom Tomato Toast with Fresh Ricotta

Heirloom Tomato Toast with Fresh Ricotta

2 heirloom tomatoes
4 pieces of high-quality, fresh multi-grain bread
¼ cup fresh ricotta cheese
16 basil leaves
olive oil
salt
pepper

Thinly slice the tomatoes. Place the sliced tomatoes in a colander and let them drain for 15 minutes. Remove them from the colander and lightly sprinkle with salt. Toast the bread, then spread a layer of fresh ricotta cheese on top. Add the basil leaves. Layer the sliced tomato on the ricotta toast. Drizzle with olive oil, and sprinkle with pepper. Add salt to taste. Garnish with any additional basil leaves. Variation: Flavor the ricotta with chopped scallions, chives or other herbs

Israeli Shakshuka

Israeli Shakshuka

Israeli Shakshuka

2 teaspoons olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 1⁄2 ounces pomi brand chopped tomatoes (nothing works like this!)
kosher salt, to taste
black pepper, to taste
6 large eggs (or as many as will fit on your sauté pan)

You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender. Add red bell pepper and continue sautéing until it softens up. Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart. With a slotted spoon, add the chunkiest parts of the contents of the “Pomi” – the majority of the sauce should remain in the carton. Add the jalapeno now also. Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper – I like a lot because I love salt on tomatoes. The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together – with very little to no juice, that is about 1-1 1/2 inches high.
Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 finger widths from each other. My pan can fit 6-8 eggs very comfortably. Cover tightly with a lid and simmer for 20 minutes.

Yield: 6 servings
Calories: 145
Fat: 6.8g
Fiber: 3.8g

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

Avocado Toast + Herbed Ricotta & Fresh Tomatoes

6 slices artisan bread, toasted
1 T. olive oil
1 large ripe avocado, halved, seeded, peeled and thinly sliced
1 cup ricotta cheese
¼ cup finely chopped spinach leaves
1 Tablespoons finely chopped basil leaves
2 teaspoons finely chopped chives, divided
pinch of red pepper flakes (optional)
1 cup cherry tomatoes
salt and pepper, to taste

Toast bread, in a toaster or under the broiler in the oven until golden brown. While bread is toasting, combine ricotta cheese, spinach, basil chives and red pepper flakes in a small mixing bowl . Stir to combine thoroughly. Set aside. Cut cherry tomatoes in half. Season with salt and pepper. Set aside.
Drizzle or brush top sides of toast with olive oil. Assemble toasts by layering each piece of toast with sliced avocado, ricotta mixture, and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.

Yield: 6 servings
Calories: 217
Fat: 10.9g
Fiber: 3g

Grapefruit with Zero-Calorie Spiced “Sugar”

Grapefruit with Zero-Calorie Spiced “Sugar”

Grapefruit with Zero-Calorie Spiced “Sugar”

2 large Ruby Red grapefruits, cut in half crosswise and flesh separated from membrane
11/2 tablespoons large-crystal sugar replacement (such as Lakanto)
1/8 teaspoon ginger powder
1/2 teaspoon cinnamon powder

Place each grapefruit half cut side up in a serving bowl. Mix the sugar replacement well with the ginger and cinnamon and sprinkle the spiced “sugar” evenly over each grapefruit half. Serve chilled.

Yield: 4 servings
Calories: 28
Fat: 0g
Fiber: 2g

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

8 cups spinach
Salt
Green hot sauce (such as Tabasco)
4 slices natural gluten-free bread (such as Canyon)
½ ripe avocado, mashed with a fork
4 thick (½-inch) slices ripe tomato
Freshly ground black pepper
4 medium eggs, poached

Heat a large nonstick skillet over medium-high heat. Put in the spinach and cook until wilted. Transfer the spinach to a colander and press out as much of the water as possible. Put the drained spinach in a mixing bowl and season with salt and green hot sauce. Toast the bread in the toaster. Season the avocado with salt. Once the toast is done, spread the avocado evenly over each piece of toast and place a slice of tomato on top. Season the tomatoes with salt and pepper and top each slice with an even amount of the spinach mixture. Place each piece of toast on a plate, top with a poached egg, and serve.

Yield: 4 servings
Calories: 180
Fat: 8.5g
Fiber: 5g

Baked Eggs Florentine

Baked Eggs Florentine

Baked Eggs Florentine

1 tsp. Butter
1 C. Thawed, drained frozen chopped spinach
1/4 C. part Skim Ricotta Cheese
1 T. Parmesan Cheese, divided
1/4 tsp. Salt
1/8 tsp. each Pepper & Nutmeg
2 Eggs
2 tsp. Half & Half

Pre-heat oven to 350 degrees. In 9” non-stick skillet melt butter; add spinach and cook over high heat, stirring frequently until spinach is heated through. (About 2-3 minutes) Transfer to medium mixing bowl; add ricotta cheese, tsp. Parmesan cheese, salt, pepper and nutmeg and mix well. Spray 2 10 oz. Custard cups with non-stick cooking spray; spoon half of the spinach mustard into each cup. Using the back of the spoon, make an indentation in the center of each portion. Being careful not to break yolk, crack an egg into a small dish, then slide into indentation; repeat with remaining egg. Pour 1 tsp. half and half over each egg and sprinkle with remaining 1/8 tsp. Parmesan cheese. Bake until eggs are set – about 8-10 minutes

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

2 4oz. cans Whole Green Chilis (or 8 fresh roasted chilis)
2 C. grated Monterey Jack Cheese, divided
1 ½ T. Butter
6 Eggs
1 T. Flour
2 C. Milk
1/8 tsp. Chili Powder

Preheat oven to 325. Slit each chili down one side and fill loosely with grated cheese, using 1 cup cheese for all chilis. Lay filled chilis in a lightly buttered, soufflé type backing dish. In separate bowl, beat eggs and flour. Stir in milk and chili powder. Fold in remaining grated cheese. Pour eggs over chilis. Bake 45 minutes to an hour, until top is bubbly and a knife inserted near center comes out clean.

from The Idiot’s Guide Glycemic Index Cookbook

Yield: 6 servings
Calories: 282
Fat: 21g
Fiber: 0g

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

Waffled Ham and Cheese Melt with Maple Butter

1 T. unsalted butter, at room temperature
2 slices sandwich bread
2 oz. Gruyère cheese, sliced
3 oz. Black Forest ham, sliced
1 T. Maple Butter

Preheat the waffle iron on low. Spread a thin, even layer of butter on one side of each piece of bread. Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron. Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich but do so carefully – the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown, and the cheese is melted. Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve. Makes 1 sandwich. Maple Butter: Combine 8 T. (1 stick) salted room-temperature butter with 1 T. maple syrup in a medium-size bowl and whip with an electric mixer or a whisk until well-blended.

Baby Dutch Babies

Baby Dutch Babies

Baby Dutch Babies

2 T. butter or margarine
2 large eggs
1/2 C. flour
1/2 C. milk (2% or whole)
1 4-oz package cream cheese
about 1/4 C. jam – whatever flavor you prefer
optional: Powdered sugar; Maple Syrup

Get out a muffin tin with 12 large muffin C. (2 1/2 inch diameter C.)… or use 2 muffin pans with 6 C. each. Divide butter equally among the C. of the pan(s). Set pan in 425 degree F. oven to melt the butter, roughly 2 minutes. As butter melts in the C., combine in a food processor or blender: eggs, flour, and milk; Whirl until blended. Cut cream cheese into cubes the size of a scant tsp. Remove pan(s) from oven. Spoon about 2 T. Batter into each C.. Use all the batter. Bake 5 minutes to firm the bottoms. Remove from oven and quickly add to each muffin C.: 1 scant tsp. cream cheese and 1 scant tsp. jam. Put back in oven and bake until puffed and browned on edges, 10 minutes longer. Remove and enjoy hot from the oven!

Sweet And Savory Waffled Sausage Patties

Sweet And Savory Waffled Sausage Patties

Sweet And Savory Waffled Sausage Patties

2 T. maple syrup (sub reduced apple cider for variation)
1 tsp. dried sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. cayenne pepper
1 lb. ground pork
nonstick cooking spray

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. In a medium sized bowl, combine the maple syrup, sage, salt, black pepper, marjoram and cayenne pepper and mix well to combine. Add the pork to the spice mixture, and mix well with your hands. Form patties that will fit on one section of your waffle iron. Coat both sides of the waffle iron with nonstick spray. Place a patty on each section of the waffle iron and close the lid. With thin patties in a conventional style waffle iron, the meat may be done in as little as 2 minutes. Belgian-style machines or thicker patties may require more time. The pork should reach an internal temperature of 160°F on an instant-read thermometer. Remove the patties from the waffle iron and serve. Place the finished sausage patties in the oven to keep them warm while the others cook in the waffle iron.

Savory Waffles, 6 Ways

Savory Waffles, 6 Ways

Savory Waffles, 6 Ways

Basic Top Notch Waffle: Whisk 2 C. flour, 1/4 C. confectioners’ sugar, 2 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda in a large bowl. Whisk 1 1/2 C. milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Sesame, Scallion and Sausage: Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 tsp. each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.

Smoked Salmon and Chive : Reduce the milk to 1 1/4 C. and add 1/2 C. sour cream. Add 4 ounces chopped smoked salmon, 1/4 C. minced chives and 2 T. chopped tarragon to the batter. Top the waffles with more sour cream and chives.

Bacon and Almond: Add 8 chopped cooked bacon slices, 1/2 C. finely chopped marcona almonds and 2 tsp. each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.

Goat Cheese and Kale: Add 4 ounces crumbled goat cheese, 1 C. finely chopped kale, 2 T. chopped mixed herbs (parsley, basil and dill), 1 tsp. grated lemon zest and 1/4 tsp. cayenne pepper to the batter. Top the waffles with arugula salad.

Chili Cornbread: Replace 1 C. of the flour with cornmeal. Add 1 C. each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 C. chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.

Salami-Provolone: Add 1/2 C. each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 tsp. pepper to the batter. Top the waffles with ricotta and olive oil.

Pancetta & Cinnamon Waffles

Pancetta & Cinnamon Waffles

Pancetta & Cinnamon Waffles

1/2 C. chopped walnuts
1 T. vegetable oil, plus 1/3 C., plus extra for greasing the waffle iron
3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
3 C. Belgian waffle mix (recommended: Krusteaz)
2 eggs
1 1/2 C. water
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 C. maple syrup

Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool. Preheat and lightly grease a waffle iron. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool. In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately

Waffled Churro French Toast Sticks

Waffled Churro French Toast Sticks

Waffled Churro French Toast Sticks

1/2 T. cinnamon
1/3 C. sugar 75g
8 slices bread
2 extra-large eggs
1/2 C. milk PLUS a few T. extra, 120ml
3/4 C. breadcrumbs 70g
Oil for the waffle iron
1/2 C. cream cheese 115g
2 T. maple syrup

Preheat your waffle iron on a medium-high setting. Mix the cinnamon and sugar in a shallow bowl. Cut the bread into even sticks, about 1 inch wide. In a shallow dish, whisk together the eggs and milk. Soak two bread pieces (or as many as will fit into your waffle maker) in the milk mixture, then coat in breadcrumbs. Lightly grease both sides of the waffle iron and add the French toast pieces, careful to avoid them touching each other. Cook until browned and crispy but not dried out, approximately 3-4 minutes. When the pieces are done, immediately dredge them through the cinnamon and sugar mixture and sprinkle it all over the waffle indents as well. Set aside. Proceed with the remaining bread pieces the same way. To make the dip, mix the cream cheese with the maple syrup and enough milk to give it a creamy but not liquid consistency. Serve along with the Waffled Churro French Toast Sticks. Recipe Notes: The amount of breadcrumbs really depends on how thick of a layer they form on your toast sticks, so you may need a bit more or even a bit less than the recipe specifies. Adjust accordingly as you go.

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

3 eggs
1 T. milk
1/4 C. shredded cheddar cheese
1 tube refrigerated biscuit dough
salt and pepper, to taste

Heat a medium non-stick skillet over medium low heat. Crack the eggs into a medium bowl and whisk together with the milk. Scramble the eggs until just slightly wet. Stir in the cheese and remove from the heat. Heat the waffle iron and spray with non-stick cooking spray. Butterfly each biscuit by running a sharp knife through the middle of the biscuit just to the other side. Do not fully split the biscuit in half. Stuff the biscuits with the eggs and press the edges to seal the eggs inside. Place a biscuit in the waffle iron and gently close the lid. Don’t press it fully closed. Let cook for one minute. After one minute, fully close the waffle iron and continue cooking for two more minutes. Remove from the waffle iron and continue cooking the remaining biscuits.

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

4 Strips Bacon
2 Large Eggs
Salt & Pepper

Preheat waffle iron on medium. Preheat oven to lowest temperature. Line an oven safe dish or pan with paper towels. Place bacon strips in waffle iron, without any sticking out on the edges, and close the lid. Check after 4 minutes; thick cut bacon might need 1-2 minutes more. Remove when crispy without being blackened. Remove bacon to paper towel lined dish and place in oven to stay warm. Crack eggs into a small bowl. Carefully pour eggs into waffle iron (should be greased from bacon). Cook without closing the lid, until white has set, about one minute. Loosen edges carefully with heat resistant / silicone spatula then remove, supporting egg. Season egg and serve with bacon.

Savory Pudding with Sausage and Tomatoes

Savory Pudding with Sausage and Tomatoes

1 1/2 C. all-purpose flour
1 1/2 C. milk
3 large eggs
2 tsp. melted unsalted butter
1 tsp. coarse salt

1 pound sausage
5 whole scallions
1 tsp. extra-virgin olive oil
10 cherry tomatoes

Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.

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 tsp. 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.

Lemon Raspberry Dutch Baby

Lemon Raspberry Dutch Baby

For a fast and delicious, drama filled breakfast the Dutch Baby has you covered! Not just reserved for special occasions, this German pancake is no fuss and so delicious.

1/2 C. All Purpose Flour
1 T. Organic Cane Sugar
1/4 tsp. Sea Salt
3 Large Eggs, room temperature
1/2 C. Milk (nut or dairy), room temperature
1 tsp. Vanilla Extract
Zest of 1 Lemon
1 C. Fresh Berries, such as raspberries or blueberries, divided
2 T. Unsalted Butter

Fresh Berries
Powdered Sugar for Dusting
Lemon Curd
Lemon Wedges if Desired

Preheat the oven to 425F (218C). Place a 10″ cast iron skillet on the center rack to preheat while the oven is warming. In a small bowl, mix the flour, sugar and salt. Set aside. Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs. To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout! *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C. of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan. Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries. Serve with Lemon Curd. Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.

Chef Capon’s Cheddar Bacon Waffles

Chef Capon’s Cheddar Bacon Waffles

2 C. all-purpose flour (10 oz)
¾ C. granulated sugar
1 tsp. salt
1 tsp. baking powder
3 eggs, separated
1.5 C. milk
1 C. unsalted butter, melted
6 strips bacon, cooked and crumbled
2.5 oz. grated cheddar cheese
3 scallions, chopped

Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot. Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside. In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside. In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks. Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined. Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one C. per waffle), and cook for approximately 5 minutes, until golden brown. When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks

4 thick slices white Texas Toast bread (stale bread is best)
1½ T. butter
2 eggs
¼ C. milk
Salt
¼ C. sugar
½ tsp. cinnamon powder

Remove the crust and cut the bread into 4 sticks. Using a large bowl, mix the milk and eggs + a pinch of salt. Set aside. In another flat bowl, mix sugar and cinnamon. Cut the butter half and heat it up over medium heat. Quickly, roll the bread sticks into the egg mixture – make sure to shake off the excess and place in a pan. Turn each side until golden brown. Once done, transfer immediately in the cinnamon sugar mixture and roll to coat. This way, the mixture sticks easily when the bread is hot. Melt remaining batter and cook the remaining French toast sticks. Serve immediately and garnish with any syrup.