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Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

 

8 C. cubed sourdough bread (about 1 baguette)

12 ounces fresh goat cheese, crumbled

Zest of 1 lemon

¼ cup chopped fresh sage

2 T. chopped fresh thyme

1 tsp. grated fresh nutmeg

3 6½-ounce jars marinated artichoke hearts, drained

1½ C. heavy cream

8 large eggs

Salt and white pepper to taste

 

Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

 

2 C. (475 ml) water

1/2 cup (70 grams) fine polenta or yellow cornmeal

1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)

1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling

Salt and freshly ground black pepper

2 T. (30 grams) sour cream or creme fraiche

1/4 cup (60 grams) prepared tomato sauce or tomato puree

4 large eggs

Fresh flat-leaf parsley or chives, for garnish

 

Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add Vi cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.

Leek Fritters

Leek Fritters

Leek Fritters

 

1/2 Cup Greek Yogurt

1/2 Cup Sour Cream

2 Garlic Cloves, Minced

2 Tablespoons Lemon Juice

3 Tablespoons Extra-Virgin Olive Oil

1/2 Teaspoon Salt

1/2 Cup Parsley

1 Cup Cilantro

 

For the Fritters

 

3 Leeks, Trimmed, Sliced Lengthwise, Cut into 1/2 Inch Pieces and Cleaned Thoroughly

1 Vidalia Onion, Chopped

Extra-Virgin Olive Oil

1/2 Cup Parsley, Chopped

3/4 Teaspoon Coriander

1 Teaspoon Ground Cumin

1/4 Teaspoon Ground Turmeric

1/4 Teaspoon Ground Cinnamon

1 Teaspoon Sugar

Salt

1 Egg White

3/4 Cup Plus 1 Tablespoon All-Purpose Flour

1 Tablespoon Baking Powder

1 Egg

2/3 Cup Milk

4 1/2 Tablespoons Butter, Melted

 

Make the Sauce: This part is super easy. Add all the sauce ingredients to a food processor with the lower blade attached. Run the processor for about 15 second or until the sauce is smooth. Finally, using a rubber spatula, transfer the sauce from the food processor into a small bowl and place in the refrigerator until you’re ready to use it later.

 

Prepare the Vegetables & Spices: Warm a large heavy skillet over medium heat. Then, when the pan is to temperature, add 4 tablespoons of olive oil to it. Also add the cut leeks and the chopped onion and cook for 15 minutes, while stirring occasionally. The goal here is to soften and lightly brown these ingredients. When the leeks and onion have softened sufficiently, transfer them to a medium sized bowl. Add the parsley, coriander, cumin, turmeric, cinnamon, sugar and 1/2 teaspoon of salt. Mix everything thoroughly.

 

Add the egg white to a small bowl and whisk until it forms peaks. After the egg white has a firm consistency, transfer it to the bowl with the softened leek in it. Fold the egg whites into the vegetables.

 

In another medium sized bowl, add the flour, baking powder, 1/4 teaspoon salt, whole egg, milk and butter. Mix these ingredients well until they are smooth. Then, add the batter to the bowl with the vegetables in it and mix well.  Warm a large skillet over medium heat. When the pan is to temperature, add 2 tablespoons of olive oil to it and then add a few ladles of batter as well. Each fritter should consist of approximately 1 ladle-full. Let the fritters cook for about 3 minutes each side. You’ll know when to flip them when you slide a fork under each one and the underside is nicely browned.  As you make your way through the fritters, set each one aside on a plate. When they are all finished, divide them among the different plates. You should end up with 8 fritters in all. Serve with a side of sauce and enjoy.

Crepe Bar

Crepe Bar

Sweet Crepe Bar

Fruit (Berries, Slice Banana, cooked stone fruit or apples

Filling (ricotta, whipped cream, Whipped honey Cream Cheese, Fruit Curd, Pudding, mascarpone, Jam, Peanut Butter, Dulce du Leche

Toppings (Shredded Coconut, slivered almonds, granola, chia seeds, mini–Chocolate Chips, Sprinkles

 

Savory Crepe Bar

Protein (Prosciutto, Crumbled Bacon, scrambled egg, sliced boiled egg, thinly sliced steak

Cheese (Brie, Goat Cheese, Cheddar, Mascarpone, Whipped Cream Cheese, Mozzarella, Cottage

Sauce (Pesto, Mojo Sauce, Balsamic Reduction, Marinara, Tapenade,

Vegetables (Sun Dried Tomatoes, spinach, Roasted Red Pepper, Sauteed Mushroom, Caramelized Onions, Tomato Relish,

Fruits (sliced Pears,

Toppings (Herbs, Chopped Scallions

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Summer Flower Frittata

Summer Flower Frittata

Summer Flower Frittata

2 T. Calendula-Infused Oil or extra-virgin olive oil

2 small yellow squash or zucchini, chopped

1 red onion, chopped

1/2 C. summer herb flowers or petals, fresh or dried

12 large eggs

1 C. milk

1 C. heavy whipping cream (36% butterfat)

1/2 C. Pesto or chopped fresh basil

1 tsp. sea salt

8 ounces chilled soft goat cheese, broken into small pieces

1/2 C. chopped green or black olives

1 loaf country-style bread, torn into 1-inch pieces

1/2 C. grated Parmesan cheese

 

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan. In a skillet, heat oil over medium heat. Sauté squash and onions for 5 minutes or until soft. Stir in flowers and set aside to cool. Meanwhile, in a bowl, whisk together eggs, milk, cream, pesto, and salt. Toss goat cheese and olives with the cooled squash mixture. Spread bread cubes in one layer in the bottom of the prepared baking pan. Spread squash mixture evenly over the bread, and pour egg mixture over top of vegetables. Sprinkle top with Parmesan cheese. Bake in preheated oven for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting and serving. NOTE: Use calendula, rose, violet, bergamot, borage, or any other organic edible flowers.

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

1 lb. Pizza Dough (store-bought or home-made)

1/2 cup Unsalted Butter

8 large slices Ham (thinner slices will roll easier)

8 large slices Swiss or Provolone Cheese

1 T. Dijon Mustard

1 T. Honey

1 T. Poppy Seeds

 

If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.

 

Serving Size: 1 Roll

Calories: 407

Fat: 26g

Fiber: 1g

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1   cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2  tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight.  The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.

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.

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:

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.

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

Waffles:

1 C. cornmeal

1 C. all-purpose flour

1/2 C. grated Parmesan

2 tsp. baking powder

Kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 1/2 C. buttermilk

3 T. grapeseed or vegetable oil

1 T. packed light brown sugar

2 large eggs

Cooking spray

Shrimp:

1 lb. large peeled, deveined shrimp, tails removed

Kosher salt and freshly ground black pepper

2 T. olive oil

1/2 C. dry white wine

1 C. grape or cherry tomatoes, halved

4 scallions, sliced

4 T. unsalted butter, cut into pieces

1/4 C. grated Parmesan

2 tsp. hot sauce, plus more for serving

Lemon wedges, for serving

 

For the waffles: Whisk together the cornmeal, flour, Parmesan, baking powder, 1 tsp. salt, cayenne, garlic powder and a few grinds of black pepper in a large bowl. Whisk together the buttermilk, grapeseed oil, sugar and eggs in a medium bowl. Pour the wet mixture into the dry mixture, and gently stir until just incorporated (it’s OK if there are some lumps). Let the batter rest for 15 minutes.  Meanwhile, preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Spray the top and bottom of the waffle iron with cooking spray. Fill the waffle iron about three-quarters full of batter (some of the waffle iron should still be showing). Close the lid gently and cook according to manufacturer’s directions until golden brown and crisp. Keep the cooked waffles warm in the oven.  For the shrimp: Sprinkle the shrimp lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet, bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through, 2 to 3 minutes (if the pan gets too dry, add water 1 T. at a time). Add the tomatoes and scallions and toss with the shrimp until the tomatoes just begin to soften, about 1 minute. Add the butter pieces and swirl the pan until there’s a thick sauce. Stir in the Parmesan and hot sauce.  Arrange 2 waffles per plate and spoon the shrimp and sauce evenly over the waffles. Serve with lemon wedges and more 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.

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.

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

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

1 T. agave nectar

12 mint leaves

juice of one lime, about 2 T.

3 ounces good rum

juice of one grapefruit

1 C. ice, broken into large cubes

about 1/3 C. champagne, club soda or tonic can be substituted

 

I like to juice the lime and grapefruit, then cut them into wedges and muddle. To a shaker add grapefruit juice and wedges, mint, agave, ice, lime juice and lime wedges. Muddle crushing to release flavors. Add rum and shake. (do not add carbonated beverage) Spoon out the grapefruit and lime wedges. Fill 8 to 10 ounce glasses with ice and pour half full with grapefruit/mint mixture. Finish filling glass with champagne and stir to combine. Garnish with grapefruit wedge and mint stem

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

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

 

2 tablespoons extra-virgin olive oil

4 large fresh sage leaves

4 eggs

Fine sea salt and freshly ground black pepper

Ground Turkish or Aleppo red pepper

2 scallions (white and green parts), thinly sliced

Handful of baby arugula, for serving (optional)

Lemon wedge, for serving

 

Heat a heavy (preferably cast-iron) 10- to 12-inch skillet over medium-high heat for about a minute; then pour in the oil. The oil should thin out on contact (but not smoke—that’s too hot). Add the sage leaves and let them sizzle for about 10 seconds. Then crack the eggs into the skillet on top of the sage leaves and season them with salt and pepper to taste. As the eggs fry, baste the egg whites with some of the oil from the bottom of the skillet to encourage cooking (you can add a little more oil if you need to).  When the edges of the eggs are curled, crisped, and browned, and the yolks are still wobbly, remove the skillet from the heat and sprinkle the Turkish pepper and the scallions over them. Carefully slide 2 eggs onto each plate, and top with the arugula, if using, and a few drops of lemon juice. Serve.

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 large eggs

3/4 cup whole milk

2 tablespoons finely chopped fresh thyme leaves, plus more for garnish 2 tablespoons minced fresh chives or tarragon, plus more for garnish

6 tablespoons unsalted butter

¾  cup grated Parmesan cheese

Flaky sea salt, for garnish

Sriracha and/or lemon wedges, for serving (optional)

 

Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan. Pour the batter into the skillet, and scatter the cheese and flak}’ sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior; both ways are good. Serve immediately, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

30 Cherry Tomatoes

Pinch Salt & Ground Pepper

1 T. fresh Oregano

2 cloves Garlic, minced

Olive Oil

14oz. cleaned Spinach

5 Eggs, separated

3 T. self-rising Flour

2/3 C. + 1 T. Greek Yogurt Cheese or Quark

Salt & Pepper

4 oz. Cream Cheese

4 oz. soft Goat Cheese

Handful fresh Herbs – such as tarragon, chervil and chives, for example

 

Preheat the oven to 250 F.  Halve the tomatoes and place them on a baking sheet.  Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them.  Bake 2 ½ hours, then let them cool.  You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.

Make the omelet: Preheat the oven to 35O°F Line a 12-by-16-inch (3O-by-4O-cm) baking sheet with parchment paper. Bring a large pot of water to a boil and blanch the spinach briefly. Use a skimmer to scoop the spinach out of the pan and drain it thoroughly in a strainer. Press the spinach firmly with the back of the skimmer.  Put the squeezed-out spinach in a food processor and add the egg yolks, flour, and 1 T. quark. Season with salt and pepper. Pulse the mixture until smooth. In a separate, very clean, large bowl beat the egg whites with a pinch of salt until stiff. Fold in the spinach mixture. With a knife, spread the batter over the baking sheet and bake the omelet in the middle of the oven for 12 to 15 minutes, or until the egg feels firm to the touch. In the meantime, in a medium bowl, beat the remaining quark with the cream cheese and goat cheese until smooth. Finely chop all the herbs and stir them in. Place a sheet of parchment on the counter. Invert the omelet onto the parchment and gently peel the parchment from the back of the omelet. Spread the cheese mixture over the omelet and sprinkle a few handfuls of the tomatoes on top. Roll up the omelet tightly, using the bottom parchment sheet to help you. Place the roll in the fridge for at least l hour to firm up. Cut into slices with a thin, sharp knife. Serve with crisp toast.

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

3/4 C. flour

1 C. milk

2 eggs

salt and pepper

1 and 1/2 tsp. crumbled herbs or herb blends

1/2 pound lean bacon

1 can Corn (or about a C. of defrosted frozen corn)

 

Preheat oven to 350 F. Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease. Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings. Spoon 2 tsp. of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter. Bake for 30 minutes till pancake is set or till the top is golden brown.

Baked Eggs with Creamy Leeks

Baked Eggs with Creamy Leeks

Baked Eggs with Creamy Leeks

1 T. butter

2 tsp. minced garlic

2 C. leeks, thinly sliced and rinsed

8 T. light cream

1 tsp. freshly grated nutmeg

1 tsp. dried marjoram or rubbed sage

Salt and freshly ground black pepper to taste

4 large eggs

 

Preheat the oven to 375 F.  Generously spray the base and sides of 4 ramekins and set aside.  Melt the butter in a skillet and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent, about 4 minutes.  Reduce heat to low for a minute before adding half of the cream.  Stir in nutmeg and a pinch each of salt and pepper.  Continue cooking and stirring until mixture has thickened and leeks are soft, about another 4 minutes. Place the ramekins in a small roasting pan and divide the leek mixture evenly among them.  Carefully break an egg in each and spoon over a T. of the remaining cream.  Sprinkle with dried herbs, salt and pepper. Put roasting pan on oven rack and then pour boiling water into the pan to come up about halfway on the sides of the ramekins.  Carefully push pan into the center of the oven and bake for about 15 minutes, just until the eggs are set. Serve straight from the oven with a crusty roll.

French Benedict French Toast

French Benedict French Toast

French Benedict French Toast

4 English muffins, split

8 eggs

1/2 cup milk

2 T. melted butter

8 pieces cooked Canadian bacon

4 poached eggs

4 T. melted butter

Chopped chives

In a large (2 qt.) baking dish, whisk 8 eggs, 1/2 cup milk and 2 tbsp. melted butter. Lay the 8 slices of bread in the egg mixture, turning often until the bread is soaked through, 2 to 3 minutes. In a griddle or large skillet, melt 1 tbsp. butter over medium heat. Add 4 soaked bread slices and cook until golden brown and cooked through, 2 to 3 minutes per side. Repeat with 1 more tbsp. butter and the remaining bread. Add the toppers.    Assemble 4 stacks of 2 French toast halves. Top each stack with 2 pieces cooked Canadian bacon, a poached egg, 1 tbsp. melted butter and some chopped chives; season.

 

Cherry Tomato, Basil & Balsamic Sauce French Toast

Cherry Tomato, Basil & Balsamic Sauce French Toast

Cherry Tomato, Basil & Balsamic Sauce French Toast

6 large organic eggs

1 cup (a couple of generous handfuls) freshly grated Parmigiano-Reggiano

1 cup half-and-half or heavy cream

About 1 tbsp. freshly stripped thyme leaves

Freshly grated or ground nutmeg, about 1/8 tsp. or to taste

Salt and pepper

8 slices (1/2 to 3/4 inch thick) stale, good-quality white peasant or Italian bread

4 tbsp. butter

Preheat the oven to 200°. In a shallow bowl or dish, whisk the eggs, cheese, half-and-half, thyme and nutmeg; season with salt and pepper.  Heat a large griddle or cast-iron skillet over medium. Working with 2 slices of bread at a time, soak the bread in the egg mixture, about 20 seconds on each side. Melt 1 tbsp. butter in the griddle for each batch of French toast; lift the bread from the dish and let the excess egg batter drain. Cook the toast until it is deeply golden on each side and springs back when pressed with your finger, about 2 minutes per side. Place in the oven or tent with foil to keep warm.  Add Sauce.

 

2 tbsp. olive oil

2 tbsp. butter

4 cloves garlic, thinly sliced or grated

2 pts. (4 cups) cherry tomatoes or 2 packages (12 to 14 oz. each) cherry tomatoes on the vine, halved

Salt and black pepper or crushed red pepper

1/3 cup (a handful) fresh basil leaves, torn

1 tbsp. balsamic drizzle (buy my balsamic drizzle at RachaelRayStore.com or aged balsamic vinegar

 

In a skillet with a lid, heat the oil, two turns of the pan, over medium-high. Melt the butter into the oil, add the garlic and swirl the skillet until the garlic is fragrant, 30 to 60 seconds. Add the tomatoes, season with salt and pepper, and cover. Cook, shaking the skillet occasionally, until the tomatoes break down, 10 to 15 minutes. Uncover, reduce the heat to medium-low, stir in the basil and simmer until the sauce thickens slightly, 5 to 10 minutes more. Stir in the balsamic drizzle. Spoon over the Savory French Toast.

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

1 1/2 pounds ground pork

1/4 cup dry red wine

1 teaspoon fennel seed, 1/3 palmful

1 teaspoon granulated garlic, 1/3 palmful

1 teaspoon granulated onion, 1/3 palmful

1 teaspoon ground sage, 1/3 palmful

2 teaspoons coarse black pepper, divided

1 1/2 teaspoons Kosher salt, divided

2 tablespoons EVOO – Extra Virgin Olive Oil

4 large eggs

2/3 cup whole milk

Freshly grated nutmeg

1 1/2 cups grated Parmigiano-Reggiano cheese

8 slices good quality white bread or Italian bread

2 to 3 tablespoons melted butter

Warm honey, for drizzling

 

Preheat a griddle pan to medium-high.  Combine pork with wine, fennel, garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine then form 8 small, thin patties. Cook patties 3-4 minutes on each side then keep warm in a low oven. Reduce heat under pan to medium for the French toast.   Whisk up eggs, remaining salt and pepper, a little nutmeg, and the grated cheese in a dish. Coat bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through.   Serve cheese toast with sausage patties alongside, drizzled with warm honey.

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.

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

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

Pull Apart Bacon French Toast Muffins

Pull Apart Bacon French Toast Muffins

5 C. of bread cut into 2cm/1″ cubes (fresh or stale – see notes 1 and 2)
3 rashers bacon, diced
Oil spray

3 eggs
1¼ C. milk (low or full fat)
1 tsp sugar
2 pinches salt

Maple syrup (optional)

Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined. Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture. If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster. Preheat oven to 180C/350F. Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper. Spray 6 holes in a muffin tin. Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl. Divide â…“ of the bread-egg mixture between the 6 muffin C.. Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon. Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it. Sprinkle with remaining bacon. Bake for 15 to 20 minutes until the top is golden brown. Let rest for 5 minutes before removing from the muffin tin. Serve with maple syrup, if using.

Herbed Swiss Rösti (Hashbrowns) with Fried Egg

Herbed Swiss Rösti (Hashbrowns) with Fried Egg

4 large potatoes (about 2 1/2 pounds)
3 garlic cloves (or 1 small Spring garlic), minced
2 green onions, finely chopped
1/2 C. parsley leaves, roughly chopped
pastured ghee (or lard, tallow, duck fat, or coconut oil)
sea salt
black pepper
4 eggs, preferably pastured

A couple of hours, or the night before you would like to serve, bring a large pot of water to a boil. Add the potatoes and parboil until just tender, but not too soft. Remove them from the pot and allow to cool before refrigerating for a couple hours or overnight. Peel the potatoes and grate them on the large grating side of a box grater. Preheat a large sauté pan on medium heat. Melt about 1 T. ghee, making sure to coat the pan. Add the garlic and onions and stir continuously until softened, about 2 minutes. Add the potatoes, 3/4 of the parsley, and sea salt and black pepper to taste and mix gently. Pat down the potatoes until they form an even and flat round. Cook until the bottom of the rösti is well browned, and easy to peel off the pan, about 6-8 minutes. Top the pan with a large plate, turn the pan over until the rösti slides out. Add more ghee to the pan, and return the rösti, browned side up, to the pan to brown the other side, another 6-8 minutes. While the second side of the rösti is browning, preheat a large sauté pan on medium. Melt about 2 T. ghee, making sure to coat the entire pan. Crack the eggs into the pan and sprinkle with sea salt and pepper, to taste. Fry the eggs until the whites are set and the yolks are cooked to desired doneness, about 2 minutes for a soft egg. Remove the rösti from the oven, top with the rest of the parsley, and serve immediately with the eggs on top and any vegetable side dishes. If the rösti sticks to the bottom of the pan, and is difficult to flip, simply brown the bottom before broiling the top in the oven for a few minutes.

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

French Cherry Tomato Tart with Dijon Mustard & Chevre

Yields one 9- or 10-inch tart

 

One unbaked tart dough, placed on the tart pan (see recipe, below)

Dijon or whole-grain mustard, to taste

8 ounces goat cheese, sliced into 1-ounce rounds

2 pints of cherry tomatoes (or 2-3 large tomatoes, sliced)

1/4 cup olives, pitted (optional)

2 tablespoons olive oil

salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme or your favorite herbs

 

Heat oven to 400 degrees F.  Spread an even layer of mustard on the bottom of the tart dough.  Place 4 rounds of goat cheese on top of the mustard.  Arrange tomatoes (and olives, if using) on top of the cheese. Place remaining 4 rounds of cheese on top of the tomatoes.  Drizzle olive oil over the tomatoes, season with salt and ground pepper, and sprinkle chopped thyme.*  Bake the tart for 30 to 40 minutes, until the dough is cooked and the cheese is nicely browned.

 

*Note: I usually add chopped herbs after about 20 minutes of baking time so that they don’t burn.  For this recipe, I added some additional chopped thyme to the dough for extra flavor.

 

Tart Dough

Yields dough for one 9- or 10-inch tart

 

1 1/2 cups flour

1/2 teaspoon salt

freshly ground black pepper, to taste

1 generous tablespoon chopped thyme (optional)

4 1/2 ounces unsalted butter, chilled, cut into cubes

1 large egg

2-3 tablespoons ice cold water

 

Mix the flour, salt, pepper, and chopped thyme in a medium-sized bowl. Add the butter and using your hands, pastry blender, or two forks, cut the butter into the flour/thyme mixture until it resembles a crumbly, cornmeal-like consistency.  Mix the egg with 2 tablespoons of the water. Make a well in the center of the flour mixture and add the beaten egg, stirring gently until the dough holds together. Add the additional tablespoon of ice water, if needed.  Gather the dough into a ball and roll the dough on a lightly floured surface, adding only the minimum amount of flour to keep the dough from sticking to the counter. Roll the dough around the rolling pin and then unroll it over the tart pan with a removable bottom. “Dock” the dough by pressing the tart dough firmly with your fingertips to make a few indentations. Be careful not to press too hard to tear the dough.

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

4-6 rashers of baconbrunch
12-15 asparagus spears (about 350 grams)
1/2 teaspoon lemon zest
2-3 branches fresh thyme
1/2 teaspoon freshly ground black pepper
4 eggs

Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Accompanying toast optional.

Ham, Leek & Gruyere Baked Egg Cup

Ham, Leek & Gruyere Baked Egg Cup

2057wfd_gruyerefinal_dms2 tablespoons butter
2 leeks, green and white parts cleaned and thinly sliced
2 cloves garlic, finely chopped or grated
2 sprigs thyme, leaves removed
2 tablespoons flour
1 1/2 cups chicken stock
Salt and freshly ground black pepper
Nonstick cooking spray
6 thin slices deli ham or prosciutto
1 cup Gruyere cheese, shredded
6 eggs

Preheat oven to 375ºF. In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft. Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve. While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half. Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set. Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.

Cheddar and Chile Egg Casserole

Cheddar and Chile Egg Casserole

l_R1796513 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.