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Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole

 

Unsalted butter, for greasing baking dish

1 1/2 cups canned pumpkin purée

2 cups whole milk

5 large eggs

1/4 cup sugar

2 tsp. pumpkin pie spice

1 T.  vanilla extract

12 cups 1-inch bread cubes

Maple syrup, for serving

 

Preheat the oven to 375°F. Grease a 9×13-inch baking pan with butter.  In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan. Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown. Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup.  When it comes to toppings, a dusting of powdered sugar, fresh pomegranate arils and a drizzle of warm maple syrup is my trio of choice. I love the pairing of pumpkin and pomegranate, as the juicy seeds add a pop of color and flavor to each autumnal bite. Any variation of bread will work in this recipe, however, I find that a crusty French baguette or loaf of sourdough yield the best texture and soak up the most custard. (You could even try using croissants, though!)

 

Servings: 8
Serving Size: 1/8 of casserole

Calories: 254
Fat: 7 g
Fiber: 3 g
Protein: 10 g

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey DrizzleHarissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

 

2 slices whole grain bread, toasted

1 T. Harissa (use more or less depending on how spicy you like it)

1/2 an avocado

pinch of salt and pepper

1 T. oil-packed sun-dried tomatoes chopped or sliced

2 oz. goat cheese crumbled

1 tsp. honey

1 tsp. fresh lemon zest

2 eggs cooked, using your desired method.

 

Preheat the broiler to high. Add the avocado to a small bowl with a pinch of salt and pepper and lightly mash using a fork. Place the toast on a baking sheet and spread with a little bit of Harissa on both pieces. Be careful, this stuff is spicy and you can always add more if needed later. Next evenly spread the mashed avocado over the Harissa. Top that with the sun-dried tomatoes and a good sprinkle of crumbled goat cheese. I go pretty heavy on the goat cheese. Set aside. Cook your eggs to your liking. Normally I fry mine and leave the yolks just a little runny, but any way you like your eggs will work! About 1 or 2 minutes before your eggs are done pop the toast under the broiler to get them all toasty and warm (WATCH CLOSE!!!). Remove the toast and then drizzle with a little honey. When the eggs are ready, top each piece of toast with an egg. Zest some fresh lemon over top, sprinkle with salt and pepper. EAT.

 

Servings: 2
Serving Size: 1 toast

Calories: 334
Fat: 20 g
Fiber: 6 g
Protein: 17 g

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Simplest Whipped Ricotta Toast with Lemon Thyme Honey

Simplest Whipped Ricotta Toast with Lemon Thyme Honey

Simplest Whipped Ricotta Toast with Lemon Thyme HoneySimplest Whipped Ricotta Toast with Lemon Thyme Honey

 

olive oil for brushing

2 oranges, sliced

1/4 C. + 1 T. honey

1-2 tsp. Meyer or regular lemon zest + 2 T. juice to your taste

1 T. fresh thyme leaves

6 slices thicker cut sourdough bread, toasted

1 C. whole milk ricotta cheese (whipped in the food processor if you like it lighter)

2 oz. prosciutto, torn

flaky sea salt and black pepper

 

Preheat the broiler to high. Rub a baking sheet with oil. Arrange the orange slices in a single layer, drizzle with 1 T. honey. Place under the broiler for 5-8 minutes, watching closely, until the oranges are beginning to char. Meanwhile, heat together the 1/4 honey, lemon zest + juice, and thyme in a small saucepan over low heat. Rub the warm toasted bread with olive oil. Spread with ricotta, top with roasted oranges, prosciutto, and drizzle with the honey mixture. Season with salt and pepper.

 

Servings: 6
Serving Size: 1 toast

Calories: 345
Fat: 11 g
Fiber: 3 g
Protein: 14 g

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and HerbsZa’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French Toast

Shiitake Mushroom Stuffed French ToastShiitake Mushroom Stuffed French Toast

 

1/2 C. Half and Half

2 Eggs

1 loaf Pan Bread sliced into 1/2 inch thick slices

Oil (I prefer Avocado Oil) just enough to cover the pan

1 1/2 T. Butter

2 C. Shiitake Mushrooms, sliced

1 tsp. Mirin

1/2 tsp. Fish Sauce

1/4 tsp. Salt

Chives to garnish

 

Heat a skillet over medium heat, add the butter, and saute the shiitake Mushrooms until golden brown. Deglaze the pan with mirin and fish sauce and add the salt. Set aside. Mix, using a fork, the half and half and eggs in a pie pan. Take a slice of the bread and make a small incision into one of the sides of the slices, do not cut all the way through. Stuff some of the mushrooms into each slice of bread. Add oil to a skillet. Dip the slice in the egg and half and half mixture. Soak quickly and ensure coverage on both sides. Place in pan. Brown both sides and maybe even the edges. Plate and garnish with chives. Enjoy!

Popovers with Lemon Verbena Strawberry Butter

Popovers with Lemon Verbena Strawberry Butter

Popovers with Lemon Verbena Strawberry ButterPopovers with Lemon Verbena Strawberry Butter

 

1 C. whole milk

2 large eggs

1 tsp. vanilla paste or vanilla extract

2 tsp. sugar

1 C. unbleached all-purpose flour

½ tsp. kosher salt

2 T. butter, melted

6 tsp. vegetable oil

Strawberry Butter

In a blender add the following ingredients in this order: milk, eggs, vanilla paste (or extract), sugar, flour, salt. Blend on a low speed until smooth, about 15 seconds. Add the melted butter and blend for a few seconds until incorporated. Let the batter rest for 30 minutes before baking popovers. While the batter is resting, preheat the oven to 450°F and place the popover pan in the oven. Just before baking, remove the pan and add 1 tsp. vegetable oil to each C. Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. – fill each C. about ¾ full. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven during these first 20 minutes. Rotate the pan and reduce the oven temperature to 350° F. Bake for an additional 15-20 minutes or until popovers are nicely browned. Enjoy hot out of the oven with strawberry butter.

 

Servings: 6
Serving Size: 1 popover

Calories: 207
Fat: 12 g
Fiber: 1 g
Protein: 6 g

Croque Madame Popovers

Croque Madame Popovers

Croque Madame PopoversCroque Madame Popovers

 

1 C. whole milk

2 large eggs

1 C. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. coarse black pepper

2 T. butter, melted

1 T. minced fresh chives, optional

For the pan: 6 tsp. vegetable oil

2 ¼ tsp. unsalted butter

2 ¼ tsp. unbleached all-purpose flour

½ C. whole milk

2 oz. grated swiss cheese, about ¾ C.

Good pinch each kosher salt and ground black pepper

1/3 C. diced cooked ham, about 2 ½ oz.

1/3 C. finely grated swiss cheese, about 1 ¼ oz.

6 large eggs

chopped chives for garnish

 

For the popover batter: In a blender add the milk and eggs then the flour, salt and pepper and blend on a low speed until smooth, about 15-30 seconds. Add the melted butter and blend for an additional few seconds. Transfer to a two-cup measure or something similar with a spout, stir in the chives if using and let the batter rest for 30 minutes. For the mornay sauce: in a small saucepan over medium-high heat, melt the butter then whisk in the flour to form a paste. Continue to whisk for another 1 minute to cook out any raw flour flavor. Whisk in milk until smooth and cook, whisking frequently, until sauce comes to a simmer and begins to thicken slightly. Turn the heat off but leave the pot on the burner and slow whisk in the swiss cheese, a little at a time, until smooth. If needed, turn the burner back to low heat if needed to fully melt the cheese. Let cool a bit then transfer to a piping bag or a freezer type Ziploc bag and set aside. Can be made at least one day ahead and refrigerated. Let come to room temperature before proceeding. Crack the eggs into ramekins or small bowls to make it easy to pour them into the popovers. Set aside until needed. To cook the popovers: While the batter is resting, preheat the oven to 450°F along with the popover pan for at least 10 minutes. Just before baking, remove the pan and add 1 tsp. oil to each popover cup Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven. After 20 minutes, rotate the pan and reduce the oven temperature to 350°F and bake for an additional 10 minutes or until popovers are lightly golden brown. Remove the pan from the oven and make a small opening in the top of each popover with a paring knife. Snip the tip off the piping bag and pipe 1-2 T. of the mornay sauce into each popover, then add about 1 T. each of ham and grated cheese. Pour one egg into each opening and top with a pinch of cheese. You might have to make the openings a bit larger to accommodate the egg. Return to the oven and bake for 10 minutes until hot and bubbly and the egg is just cooked but still runny. Serve hot, split open and garnished with a pinch of chives.

 

Servings: 6
Serving Size: 1 filled popover

Calories: 378
Fat: 24 g
Fiber: 1 g
Protein: 19 g

Italian Baked Eggs

Italian Baked Eggs

Italian Baked Eggs

 

1 C. marinara sauce

4 large eggs

¼ C. fat free or lowfat milk

¼ C. shredded gruyere cheese

2 T. freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

¼ C. basil leaves, chiffonade

 

Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes. Serve immediately, garnished with basil leaves, if desired.

 

Servings: 2
Serving Size: 1 ramekin (2 eggs)

Calories: 298
Fat: 18 g
Fiber: 3 g
Protein: 22 g

Ricotta Toast Bowl

Ricotta Toast Bowl

Ricotta Toast BowlRicotta Toast Bowl

 

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

 

In medium bowl, stir ricotta cheese, Parmesan cheese and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.

 

Servings: 4
Serving Size: 1 bowl

Calories: 350
Fat: 21 g
Fiber: 1 g
Protein: 20 g

Sweet & Salty Blueberry Pancake Bites

Sweet & Salty Blueberry Pancake Bites

Sweet & Salty Blueberry Pancake BitesSweet & Salty Blueberry Pancake Bites

 

Nonstick cooking spray

3 C. all-purpose flour

¼ C. granulated sugar

1 T. baking powder

2-1/4 C. whole milk

½ C. aquafaba (liquid from canned chickpeas)

6 T. unsalted butter, melted

2 tsp. vanilla extract

1 C. blueberries

6 slices thick-cut bacon, finely chopped

1/4( 8-oz.) package cream cheese, softened

¾ C. powdered sugar

¼ C. maple syrup

 

Preheat oven to 375°; spray 2 (24-cup) mini muffin pans with cooking spray. In large bowl, whisk flour, granulated sugar and baking powder. In medium bowl, whisk milk, aquafaba, butter and vanilla extract; whisk into flour mixture until just combined. Fold in blueberries; divide batter into prepared pans. Bake pancake bites 15 minutes or until toothpick inserted in center of bites comes out clean; cool 5 minutes in pans, then transfer to wire rack to cool completely. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. In small bowl, whisk cream cheese, powdered sugar and syrup; drizzle over bites and sprinkle with bacon. Makes 48 bites.

 

Servings: 12
Serving Size: 4 bites

Calories: 314
Fat: 12 g
Fiber: 1 g
Protein: 7 g

Blueberry Breakfast Pinwheels

Blueberry Breakfast Pinwheels

Blueberry Breakfast PinwheelsBlueberry Breakfast Pinwheels

 

1 package (8 oz.) Neufchâtel Cheese, softened

¼ C. vanilla nonfat Greek yogurt

1-1/2 tsp. Ground Cinnamon

2(9-1/2 x 7-1/2-inch) honey wheat or multigrain lavash flatbreads

1 C. halved fresh blueberries

¼ C. plus 2 T. Chopped Pecans

¼ C. chopped crystallized ginger

2 T. Pure Honey plus additional for serving (optional)

 

In medium bowl, stir cheese, yogurt and cinnamon. Makes about 1 C. cheese mixture. Leaving a 1/2-inch border, spread cheese mixture over 1 side of flatbreads. Top cheese mixture with blueberries, pecans and ginger; drizzle with honey. Starting with long end of each flatbread, tightly roll up to enclose filling; tightly wrap in plastic wrap and refrigerate at least 2 hours or up to overnight. Remove plastic wrap from roll-ups; cut each roll-up crosswise into 12 (3/4-inch-thick) slices. Makes 24 pinwheels. Serve pinwheels drizzled with honey, if desired.

 

Servings: 8
Serving Size: 3 pinwheels

Calories: 188
Fat: 11 g
Fiber: 2 g
Protein: 5 g

Churro Pancakes

Churro Pancakes

Churro Pancakes

 

¼ cup butter, melted

2 large eggs

¾ cup water

¾ cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

⅛ teaspoon salt

 

¼ cup butter, melted

½ cup granulated sugar

½ tablespoons ground cinnamon

 

Whisk together ¼ cup melted butter (make sure it’s cooled down first) and the eggs. Then whisk in the water, buttermilk, and vanilla extract. ¼ cup butter, melted,2 large eggs, ¾ cup water, ¾ cup buttermilk,2 teaspoons pure vanilla extract Add the flour, sugar, baking powder, and salt to the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes. 2 cups all-purpose flour,2 tablespoons granulated sugar,2 tablespoons baking powder, ⅛ teaspoon salt Preheat an electric griddle to 375ºF, or a nonstick frying pan over medium-low heat. Meanwhile, get the churro coating ready. Melt ¼ cup butter (I like to melt it in a measuring cup with a spout). Place the melted butter near your griddle or frying pan. Stir together sugar and cinnamon in a flat-bottomed container that is about the diameter of your pancakes. ¼ cup butter, melted, ½ cup granulated sugar, ½ tablespoons ground cinnamon Pour a teaspoon of the melted butter per pancake on the cooking surface. Don’t spread the butter. Pour or scoop out ⅓ cup of batter per pancake on each pool of butter. Cook the first side for 5 to 6 minutes, then flip the pancake and cook 2 to 3 minutes on the second side until both sides are golden brown. Once each pancake is cooked, transfer it to the container of cinnamon sugar. Using a spoon, cover the pancake in cinnamon sugar. Flip the pancake over and spoon more cinnamon sugar on the other side. Light dust off the excess and transfer the pancake to a serving plate. Repeat for the remaining batter. Churro pancakes are best served immediately.

 

Servings: 5
Serving Size: 2 pancakes

Calories: 491
Fat: 21 g
Fiber: 2 g
Protein: 9 g

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled EggsRicotta Scrambled Eggs

 

6 large eggs

½ C. ricotta cheese (whole milk), divided

2 T. avocado oil, or other neutral oil

½ tsp. kosher salt, or to taste

4 slices sourdough bread, toasted

½ C. finely grated Parmesan

Chopped fresh chives or other fresh herbs, minced

Pinch red pepper flakes, optional

 

Crack the eggs into a medium bowl. Add ¼ C. ricotta and the salt and blend well with a wire whisk until the ricotta is completely broken down into the egg mixture. Set aside. Add the oil to a 12-inch nonstick skillet and place over MEDIUM heat. When heated, add the egg mixture and reduce the heat to MEDIUM-LOW. Let the egg mixture sit without stirring until you see the edges are just barely beginning to set (this happens quickly – about 15 to 30 seconds or so). Add the remaining ricotta in a big spoonful right on the center of the eggs. Quickly stir, folding the eggs over the ricotta and continue to stir and fold the mixture until the eggs are creamy and cooked through. Immediately remove from the heat and serve. Serve over sourdough toast with grated Parmesan, chives, and a pinch of red pepper flakes, if desired.

 

Servings: 4
Serving Size: 1 slice toast with eggs

Calories: 431
Fat: 23 g
Fiber: 2 g
Protein: 24 g

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

Southern-Style Fresh Tomato Tart

 

1 pound heirloom tomatoes (various sizes and colors if possible)

1 tsp. kosher salt (plus more for seasoning)

3 ounce grated sharp cheddar cheese

½ cup mayonnaise

1 T.  cider vinegar

2 scallions (white and light green parts finely chopped)

1 T.  chopped dill

2 tsp. brown sugar

1 tsp. mustard seeds

1 tsp. celery seeds

freshly cracked back pepper (as needed for seasoning)

1 (14-oz) package all-butter puff pastry *(thawed in the refrigerator if frozen)

dill sprigs (for serving, optional)

 

Cut the tomatoes into ⅓ to ½‑inch thick slices. Arrange tomatoes slices on a large, rimmed baking sheet lined with a thick layer of paper towels. Season with 1 tsp. salt and top with another layer of paper towels. Let the tomatoes stand at least 10 minutes so that the paper towels absorb the excess juices and the tomato liquid doesn’t seep out while baking and make the crust soggy. In a medium bowl stir together cheese, mayonnaise, cider vinegar, scallions, chopped dill, brown sugar, mustard seeds, celery seeds and season with a big pinch each of salt and black pepper. Set aside. On a lightly floured work surface using a lightly floured rolling pin, roll out the puff pastry to about a 10-by-15-inch rectangle that is about ¼‑inch thick. Lay the rolled puff pastry sheet on a parchment-lined rimmed baking sheet. Chill at least 20 minutes before proceeding.  Meanwhile, set the oven rack in the lowest position. If you have one place a pizza stone on the rack and preheat oven to 425°F. Once the pastry has chilled spread cheese mixture evenly over top, leaving a 3/4‑inch border. Discard the wet paper towels covering the tomatoes then pat the tomatoes dry with fresh paper towels. Lay the drained and dried sliced tomatoes in a slightly overlapping single layer on top of the cheese mixture, maintaining the border. Use the prettiest slices you may not need them all. Season with salt and pepper. Bake until crust is golden brown, 25 to 30 minutes; let cool at least 5 minutes before sliding the tart onto a serving plate. Top with dill sprigs (if using) before slicing. Serve warm or at room temperature.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 431
Fat: 33 g
Fiber: 2 g
Protein: 7 g

Finnish Pancakes (Pannukakku)

Finnish Pancakes (Pannukakku)

Finnish Pancakes (Pannukakku)

 

1 cup full fat milk

4 eggs

1/2 tsp vanilla extract

1 1/2 tsp lemon zest

1 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp salt

1/4 cup white sugar

1/4 cup melted butter

3/4 cup blueberries fresh or frozen

1/4 cup maple syrup

Icing sugar and/or lemon zest for garnish

 

In a medium bowl, whisk very well the milk, eggs, vanilla, lemon zest, flour, baking powder, salt and sugar. Make sure there are no lumps. Set aside to rest for 30 min. Melt the butter and set aside. Measure 1/4 cup of blueberries and set aside. Place a 9 by 13 inch baking dish (or similar size) in your oven and preheat to 425° F. Add the remaining 1/2 cup of blueberries and maple syrup in a small sauce pan. Heat on low until the blueberries are warm. Mash them a bit with a fork. Set the sauce aside. Remove the baking dish from the oven and quickly pour in the melted butter. Brush butter up the sides of the dish and pour in the batter. Top with reserved blueberries and return to the oven as fast as you can. Bake for 20-25 minutes, or until set. If after 15 minutes the pancakes are already browned, cover loosely with tin foil. The pancakes with rise very high and be very puffy. When taken out of the oven, they will deflate. Top with lemon zest and/or icing sugar if desired. Serve the cut portions on plates and spoon the blueberry sauce on top.

 

Servings: 6
Serving Size: 1 piece (1/6 of pan) with sauce

Calories: 295
Fat: 12 g
Fiber: 1 g
Protein: 8 g

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

 

4 T. unsalted butter

1/2 cup flour

1/4 cup fine cornmeal

5 eggs

1/3 cup whole milk

2 T. honey

1/8 tsp. salt

1/2 tsp. fresh-ground black pepper

Corn kernels from 2 ears of corn (about 1 cup)

2 cups blackberries

3 T. sugar

 

Preheat oven to 425 F. Add butter to a 2-quart gratin or casserole dish and bake until butter melts and starts to bubble, about 7 minutes. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together the eggs and milk. Pour into the bowl with the dry ingredients and stir to combine. Whisk in the honey, salt and pepper. Stir in the corn kernels. Remove the dish from the oven and add the pancake batter. Bake until the pancake is well browned around the edges, puffed up and golden on top, about 20-30 minutes. While the pancake bakes, make the blackberry sauce. Heat a medium saucepan over medium heat with the blackberries and sugar. Lower heat a bit and simmer ingredients until the blackberries have broken down into a syrupy sauce. Serve the pancake in wedges topped with blackberry sauce.

 

Servings: 6
Serving Size: 1 wedge (1/6 of pancake) with sauce

Calories: 283
Fat: 13 g
Fiber: 4 g
Protein: 9 g

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and ChilesBreakfast Strata with Corn and Chiles

 

1 1/2 lb. poblano chiles, halved lengthwise, stems, seeds, and ribs removed

3 ears sweet corn, husks removed

2 1/2 C. whole milk

6 large eggs

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground nutmeg

4 T. unsalted butter, melted

White halves of 4 scallions, thinly sliced

1/3 C. chopped fresh cilantro

8 oz. sharp cheddar cheese, grated

About 6 to 8 3/8 inch thick slices of white, French, or Italian bread

 

Line a baking sheet with foil and place the poblanos, skin side up, and place them about 10 inches under the broiler. Broil until they begin to char. Flip them over and broil the insides for five minutes. Flip them over and broil the skin until fully charred. Place them in a bowl and cover with plastic wrap for 5 minutes. Remove the skins and slice into thin slices lengthwise. Set aside. Boil the corn in salted water for 5 minutes. Let cool and slice off the kernels and set aside. Whisk together the milk, eggs, salt, pepper, and nutmeg. Grease a 10 C. casserole with butter and line the bottom with bread slices, patching any gaps with smaller pieces. Brush the bread with half of the melted butter. Pour 1/4 of the egg and milk mixture over the bread. Top the bread with the chiles, corn, scallions, cilantro, and 6 oz. of the cheese. Pour another 1/4 of the egg and milk mixture over the ingredients in the pan. Top with another layer of bread and brush it with the rest of the melted butter. Sprinkle with the rest of the cheese and evenly pour the rest of the egg and milk mixture over everything. Cover with foil sprayed with nonstick spray and refrigerate overnight. The next morning, heat your oven to 350 degrees F, and bake for 30 minutes. Remove the foil and bake for 30 to 40 minutes more. Cool for 5 minutes before slicing and serving.

Bold Breakfast Burrito Black Beans

Bold Breakfast Burrito Black Beans

Bold Breakfast Burrito Black BeansBold Breakfast Burrito Black Beans

 

1 lb. dried black beans (soaked overnight and drained)

Water (enough to cover beans by 2 inches)

1 small yellow onion, cut in half

1 jalapeño, cut in half lengthwise (remove seeds for less heat)

5–6 cloves garlic, minced or smashed

2 T. ground cumin

1 T. dried oregano (Mexican oregano preferred)

2 bay leaves

2 tsp. kosher salt (plus more to taste)

1 T. olive oil or butter

Juice of 1 fresh lime (or 1 T. apple cider vinegar)

 

Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the minced/smashed garlic, ground cumin, and dried oregano. Stir constantly for about 1 minute until highly fragrant to bloom the spices. Combine: Pour the soaked, drained beans into the pot. Add the halved onion, halved jalapeño, and bay leaves. Pour in enough fresh water to cover the beans by about 2 inches. Simmer: Bring the liquid to a rolling boil over high heat. Once boiling, skim off any foam that rises to the top. Reduce the heat to low, cover with a lid slightly cracked, and let it simmer gently. Season with Salt: After the beans have been cooking for about 1 hour and are beginning to soften, stir in the 2 tsp. of kosher salt. (Adding salt too early can make bean skins tough; adding it late ensures it penetrates the core). Check for Doneness: Continue simmering for another 30 to 60 minutes. The beans are done when they are completely tender and creamy on the inside, not chalky. Thicken & Finish: Turn off the heat. Remove and discard the onion pieces, jalapeño halves, and bay leaves. Use the back of a wooden spoon to mash a small handful of beans against the side of the pot to thicken the liquid. Stir in the fresh lime juice. The Salt Check: Taste a single bean with a bit of the liquid. If it tastes flat, stir in an extra 1/2 tsp. of salt. It should taste deeply savory and robust on its own so it doesn’t get lost next to your eggs. Cooling: Let the beans cool on the counter for 30–45 minutes before chilling. Refrigerating: Transfer the beans along with their thick cooking liquid into an airtight container. Store in the fridge for up to 4–5 days. The liquid keeps them plump and easy to scoop without turning into a dry brick.

 

Servings: 12
Serving Size: 1/2 C.

Calories: 146
Fat: 2 g
Fiber: 6 g
Protein: 8 g

Herb and Cheese Baked Eggs

Herb and Cheese Baked Eggs

Herb and Cheese Baked EggsHerb and Cheese Baked Eggs

 

4 slices (5 oz.) of thick cut applewood smoked bacon, cooked crisp and cut into pieces or 3 oz. of Canadian bacon cut into pieces

4 large eggs

1 1/2 C. half and half (light cream)

1 T. dijon mustard (recommend Maille)

1 clove of garlic, minced

1/2 C. sun dried tomatoes, chopped

2 oz. of sharp Cheddar cheese, grated (1/2 C. measured)

2 oz. Monterey Jack cheese, grated (1/2 C. measured)

2 oz. Parmigiano-Reggiano cheese, grated (1/2 C. measured)

1/2 tsp. black pepper

1/2 tsp. kosher salt or sea salt

1/2 tsp. baking powder (optional)

2 green onions, sliced thinly (both green and white parts)

2 T. fresh basil, julienned

 

Preheat oven to 350 degrees. Lightly butter or spray six 4.5 oz. ramekins. Set aside. In a medium bowl, beat eggs and light cream until blended. Add green onion, garlic, sun-dried tomatoes, mustard, cheeses, salt, pepper, baking powder, and basil. Mix until blended. Spoon or pour mixture into prepared ramekins. Divide the chopped bacon (or Canadian bacon) evenly amongst the ramekins. Lightly press the bacon into the egg-cheese-herb mixture. Bake for 30-35 minutes until golden or set. Serve hot, warm, or at room temperature.

 

Servings: 6
Serving Size: 1 ramekin

Calories: 294
Fat: 25 g
Fiber: 1 g
Protein: 18 g

Jammy Egg Crostini with Lemon Mustard Sauce

Jammy Egg Crostini with Lemon Mustard Sauce

Jammy Egg Crostini with Lemon Mustard SauceJammy Egg Crostini with Lemon Mustard Sauce

 

8-10 large eggs

3/4 C. good quality mayonnaise

1 tsp. dijon mustard (See Notes)

1 1/2 tsp. grainy or old style mustard (See Notes)

1/4 tsp. kosher salt

1/8 tsp. black pepper

Zest from half of a lemon

3 T. freshly squeezed lemon juice (from one large lemon)

1 small baguette, sliced, and grilled

Fresh herbs (parsley, thyme, basil, and/or sage)

Avocado, sliced thinly

Smoked salmon or lox, thinly sliced

Basil Pesto

Red Onion or shallot, sliced very thinly

Additional kosher salt and black pepper for finishing

 

Bring a medium sized pot filled with water to a boil. Note: When adding the eggs to the pot, they should be covered with an inch of water. Add eggs and tightly cover pan. Cook for 7 minutes. Immediately remove from heat and drain water. Place eggs in a bowl of cold water to stop the cooking process as well as to make them easier to peel. Let eggs rest for 5 minutes. While eggs are resting, make the Lemon Mustard Sauce. In a medium sized bowl combine the mayonnaise, two kinds of mustards, kosher salt, black pepper, lemon zest, and freshly squeezed lemon juice. Whisk until well blended. Taste and adjust season if needed. Note: The sauce should have a pourable consistency. Peel eggs and cut into quarters. Depending on the size of the crostini, you will need 2 to 3 quarters for each one. For the Smoked Salmon Crostini, place a cover of thin slices of smoked salmon on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh thyme leaves. For the Basil Pesto Crostini, spread some basil pesto on the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh basil leaves or basil chiffonade. For the Avocado Crostini. place a cover of thin slices of the avocado on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley. Note: Instead of avocado slices, could mash an avocado half with some freshly squeezed lemon juice. For the Shallot (or Red Onion) Crostini, place 2 or 3 jammy egg quarters on the crostini. Drizzle with Lemon Mustard Sauce. Top with thinly cut slices of shallots or finely chopped red onion. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. For Jammy Egg Salad Crostini, mix 2 or 3 jammy egg quarters with 1 – 2 T. of the Lemon Mustard Sauce. Top the crostini with the mixture. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. Notes: (1) I used a combination of two different Maille dijon mustards. You can use one or other or both as I did. (2) If you have any leftover Lemon Mustard Sauce, cover and store in the refrigerator. It will be good for up to a week. Whisk again before using. (3) Instead of making crostini, you can make Jammy Egg Toast.

Pancetta and Parmesan Tart

Pancetta and Parmesan Tart

Pancetta and Parmesan TartPancetta and Parmesan Tart

 

1 refrigerated pie crust, room temperature (suggest the Pillsbury brand)

1 tsp. extra virgin olive oil

4 oz. pancetta, chopped

2/3 C. heavy whipping cream

1/2 C. whole milk

3 large eggs, room temperature

3 T. freshly chopped flat Italian parsley

1/4 tsp. Kosher salt

1/4 tsp. white or black pepper

2/3 C. grated/shredded Parmigiano-Reggiano cheese

 

Preheat oven to 400 degrees. Press crust into a 9 inch removable bottom non-stick tart pan. Heat olive oil in heavy medium sized skillet over medium heat. Add pancetta and saute until crisp. Generally takes about 7-8 minutes. Remove pancetta, place on a plate lined with paper towels. In a medium sized bowl, beat the cream, milk, eggs, parsley, salt and pepper with a whisk until well blended. Stir in the cheese and pancetta. Pour mixture into crust and bake for approximately 25 minutes in the lower third of the oven. The tart should be slightly puffed and golden in color. Let rest for at least 15 minutes before cutting.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 292
Fat: 23 g
Fiber: 0 g
Protein: 9 g

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

Apple Cheddar Bacon Breakfast Strata

 

Butter or bacon fat, for the pan

3 eggs, beaten

1½ cups milk, whole or 2%

¼ tsp. salt

Generous pinch of pepper

2 tsp. Worcestershire, optional

2 tsp. Dijon or 1 tsp dry mustard

¾ lb. (a med-sized loaf) rustic bread,[1] day-old, sliced

¾ lb. honeycrisp [2] apples, peeled, cored, and thinly sliced

9 oz. aged white cheddar, shredded

2 T. dried rosemary

1 lb. thick-cut bacon, cooked to moderately crispy and chopped

3½ oz. gouda (not smoked), shredded

 

Grease an 8×8 baking pan with bacon fat or butter; set aside. Place the eggs, milk, salt, pepper, (Worcestershire), and mustard into a mixing bowl or pitcher and mix it thoroughly; set aside. Next, create three layers in the following manner:  Line the bottom of the pan with a layer of bread. Make sure to leave no gaps in the layer, tearing off small pieces of bread or crumbling some of it into crumbs as necessary, to fill them in. Pour just enough of the egg mixture over the bread to moisten all of it. Distribute half the apples over the eggy bread. Cover that with half the cheddar, then a third of the rosemary, and then half the bacon.  Lay down another layer of bread. Take an opportunity to push down on the whole thing, to compress it somewhat, and to help ensure that it’s level. Pour enough of the egg mixture over the bread to moisten all of it thoroughly. Then build the rest of the layer: the rest of the apples, all the gouda, another third of the rosemary, and the rest of the bacon. Top it off with another layer of bread. Press down again. Pour the remainder of the egg mixture over the bread. Cover that with the remaining rosemary and cheddar.  Cover tightly with foil. Place it in the refrigerator overnight (or see “options” paragraph). The next morning, pop it into a preheated 350°F oven for 35 minutes, then remove the foil and continue baking for 25 minutes, or until the top has browned. Remove from the oven and let rest until cold (or see “options” paragraph).   Cover with foil and place in the refrigerator overnight. 5. The next day, whenever you’re hungry, cut the strata into six pieces, and microwave each piece for 2 minutes with full-on nuclear power.

 

Servings: 6
Serving Size: 1 piece (1/6 of pan)

Calories: 620
Fat: 35 g
Fiber: 3 g
Protein: 34 g

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

Sheet Pan Banana Pancake Breakfast Board

 

24 to 26-inch (60-66 cm) food board

Sheet-Pan Banana Pancake (recipe follows)

1 1/2 T. (23 ml) olive oil

12 eggs, beaten

1 1/2 tsp. kosher salt

1/2 cup (60 g) grated sharp Cheddar cheese

1 T. (5 g) chopped scallion, for garnish

1 package (20 ounces, or 560 g) maple breakfast sausage, cooked

1 cup (240 ml) heavy cream

1/4 cup (30 g) powdered sugar

1/2 tsp. vanilla extract

2 pounds (908 g) strawberries

1 pound (454 g) blueberries

1 cantaloupe, cut into 2-inch (5-cm) pieces

Mint, for garnish

 

2 ¼ cups (540 ml) buttermilk

½ cup (120 g) Greek yogurt

2 eggs

¼ cup (60 ml) water

2 ½ tsp. (12 ml) vanilla extract, divided

2 tsp. (10 g) kosher salt, divided

¼ cup (50 g) granulated sugar

½ cup plus 2 T. (125 g) packed dark brown sugar, divided

2 ¼ cups (270 g) all-purpose flour

1 tsp. baking powder

1 ¼ tsp. baking soda

1 tsp. cinnamon

1 T. (15 ml) maple syrup

¼ cup (60 g) unsalted butter

8 ounces (224 g) bacon, cooked

3 to 4 bananas, peeled and quartered

 

BOARD ASSEMBLY: Place 3 hot pads or trivets on the board to hold the pancake. Place a large bowl on the board to hold the scrambled eggs and a medium bowl to hold the sausages. Place a hot pad or trivet underneath each bowl. Heat the oil in a large nonstick skillet. Pour in the eggs and sprinkle with the salt and cheese. Cook, scrambling, until just set and no longer wet. Pour into the bowl, scatter the scallions on top, and cover to keep warm. Cook the sausage according to package directions, place in a medium bowl, set on the board, and cover to keep warm. In a bowl using a mixer, whip the cream for 2 to 3 minutes until thick; add the powdered sugar and vanilla. Gently mix, transfer a medium bowl, and place on the board. Fill in the spaces with the strawberries, blueberries, and cantaloupe and small sprigs of mint.  For the Pancakes: Preheat the oven to 500°F (250°C, or gas mark 10). Coat a 13 x 18-inch (3 3 x 46-cm) baking sheet with nonstick spray on the bottom and the edges (important for ensuring your pancake flips out of the pan). Place a piece of parchment on the bottom of the sheet pan and set aside. In a large mixing bowl, whisk together the buttermilk, yogurt, eggs, water, 2 tsp. (10 ml) of the vanilla, 11/2 tsp. (8 g) of the salt, granulated sugar, and 2 T. (25 g) of the brown sugar. Set aside. In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon. Set aside. In a small saucepan, combine the remaining 1/2 cup (100 g) brown sugar, remaining 1/2 tsp. (2 ml) vanilla, remaining 1/2 tsp. (2 g) salt, maple syrup, and butter. Cook over medium heat, stirring, until the sugar begins to bubble. Remove from the heat and spread evenly onto the parchment-lined baking sheet. Lay down the bacon and bananas on the brown sugar mixture in diagonal rows, alternating bananas and bacon. Pour the flour mixture into the wet ingredients and whisk together. Small clumps are okay; do not overmix. Spread the batter over the bacon and bananas, gently smoothing the top. Immediately place in the oven and reduce the temperature to 400°F (200°C, or gas mark 6). Bake for 15 to 18 minutes, or until a cake tester comes out clean and the top of the pancake is lightly browned. Remove from the oven and let cool for 3 to 4 minutes. Using a sharp knife, carefully cut around the edges to ensure the pancake releases. Flip the pan upside down onto a large platter or cutting board. Remove the pan and gently pull the parchment off. Cut the pancake into squares, arrange on a platter, and keep warm until ready to serve, then place on the board.

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

Rustic Leek Tart with Lemon-Thyme Ricotta

 

For the Lemon-Thyme Ricotta

8 ounces whole-milk ricotta, drained in a mesh strainer for 10 minutes

1 tsp. lemon zest

1 tsp. coarsely chopped fresh thyme

1 to 2 cloves garlic, minced

1/4 cup freshly grated Parmesan

Salt and freshly cracked black pepper, to taste

 

5 to 6 small to medium leeks

2 T. unsalted butter

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

1 sheet puff pastry

1 egg

1 tsp. cold water

Options for garnish: Handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers.

 

Preheat the oven to 425°F. To make the lemon-thyme ricotta: Whisk together the ricotta, lemon zest, fresh thyme leaves, garlic, and grated Parmesan. Season with salt and pepper. Reserve. To make the leek tart: Trim the root ends of the leeks but be sure not to cut the ends completely off, as we want the leeks to stay together during cooking. Then give them a rinse, fanning the layers to remove any trapped dirt. Trim the leeks just at the point where they turn pale green. Slice each leek in half lengthwise. Heat a skillet with the butter and olive oil over medium heat. Just as the butter melts and the butter/oil mixture is hot, add the leeks cut side down. Place a lid over the skillet, turning the heat to medium low if needed, and cook for 2 to 3 minutes. With tongs, gently turn the leeks once and let them cook another 2 to 3 minutes until soft and wilted. You may need a longer cook time for medium or larger leeks. Take the pan off the heat and reserve. Next, line a baking sheet with parchment paper and brush the parchment with a little oil. Unfold the puff pastry and place it on the parchment. Roll it out just a bit, to smooth out the seams, but not too much, as puff pastry needs to be ¼- to ⅓-inch thick to puff. Pierce the puff pastry with a fork several times in all corners and the middle of the pastry. Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border on all sides. Place the butter-braised leeks evenly over the ricotta. Whisk together the egg and cold water to make an egg wash. Brush the edges of the pastry with the egg wash and then place the baking pan in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove the pastry from the oven and let it cool slightly before slicing. Garnish with a handful of pea shoots dressed with lemon juice and olive oil, watercress, arugula, carrot swirls, or edible flowers. Serve warm.

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

Baked Stuffed Orange French Toast

 

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

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

5 eggs

1 cup orange juice

1/4 cup plain greek yogurt

1/2 cup pumpkin puree

1/2 teaspoon each, cinnamon, ginger and nutmeg

Orange marmalade and/or maple syrup

 

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

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes with Blueberry Sauce

 

1 cup pure maple syrup

1 pint fresh blueberries

 

3 cups all-purpose flour

2 tablespoons sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

4 tablespoons (½ stick) unsalted butter, melted

Grated zest and juice of 2 lemons

 

Nonstick cooking spray

Powdered sugar, for serving

 

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

Easy Pancakes from Scratch

Easy Pancakes from Scratch

Easy Pancakes from Scratch

 

1 cup flour

2 teaspoon baking powder

½ teaspoon kosher salt

¼ cup granulated sugar

¾ cup milk

1 egg well beaten

2 tablespoon butter melted

2 teaspoon vanilla extract

 

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

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

Pumpkin French Toast with Candied Pepitas and Ricotta

 

3 eggs

1½ C. milk

½ C. pumpkin purée

½ C. plus 2 T. pure maple syrup, divided (plus more for serving)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

Pinch kosher salt

4 T. butter, divided

8 thick slices rustic bread

½ C. pepitas (pumpkin seeds)

1 C. warm ricotta cheese

 

Whisk together eggs, milk, pumpkin, ½ C. maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined. Heat 1 T. butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.) Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread. Keep French toast warm while preparing pepitas. Heat remaining 2 T. syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

 

1 loaf of bread torn into pieces

8 eggs

2 C. milk

½ C. heavy cream

¾ C. sugar

1 T. vanilla extract

½ C. pastry flour

½ C. Maine Grains sifted whole wheat flour

½ C. brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Maple syrup to serve

 

Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.

When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

 

8 eggs

2 C. plus 2 T. heavy cream

1 tsp. salt

2 T. extra-virgin olive oil

3 large leeks washed and thinly sliced

1 8-ounce package cream cheese

1 tsp. Worcestershire sauce

Juice from ¼ lemon

1 stick plus 3 T. butter

1½ C. shredded Parmesan cheese

½ C. medium-dry sherry

16 ounces fresh cooked lobster meat, cut into small chunks

1 10-ounce package baby spinach, washed and dried

Fresh chopped chives for garnish

Fresh cracked pepper

 

Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.

Breakfast Salad

Breakfast Salad

Breakfast Salad

 

1 C. cubed Watermelon

8 sliced Radishes

2 ounces Feta Cheese, crumbled

3-4 leaves Mint, roughly chopped

2 T. Pepitas

Squeeze of Lime

1 T. Olive Oil

 

Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.

Canadian-Bacon Strata

Canadian-Bacon Strata

Canadian-Bacon Strata

 

Butter softened for pan

4 English muffins split, toasted, and cut in half

1/2 lb. sliced about 10 slices, Canadian bacon, halved

1 1/4 C. shredded (5 ounces) sharp cheddar cheese

1/3 C. finely shredded Parmesan cheese

8 large eggs

3 C. milk

1 1/2 T. Dijon mustard

Coarse salt and ground pepper

1/4 tsp. hot sauce such as Tabasco

 

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

Baked Blueberry Ginger Pancake

 

2 large eggs, room temperature

1-1/2 C. 2% milk

1/4 C. butter, melted

2 C. all-purpose flour

2 T. sugar

3 tsp. baking powder

1-1/2 tsp. ground ginger

1/2 tsp. salt

2 C. fresh or frozen unsweetened blueberries

Maple syrup

 

Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup. If your little ones aren’t fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest. Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

Maple Hill Manor’s Lemon Souffle Pancake

 

1 1/2 cups all-purpose flour

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. cream of tarter

1 lemon zest (grate or zest outer portion of lemon)

1 T. white sugar

1 1/4 cups milk

1 egg

3 T. butter, melted

 

In a large bowl, sift together the flour, baking powder, lemon zest, salt and sugar. After sifting, add cream of tarter and lemon zest. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, creating crispy edges. Top with fresh blueberries and warm maple syrup.

Blueberry Compote Topping (recommended) – 3 cups frozen or fresh blueberries, unthawed (save a ½ cup for garnish), 1/3 cup sugar, and 1/3 cup water. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm over Maple Hill Manor’s Lemon Soufflé Pancakes. Garnish with fresh blueberries and powdered sugar for a nice presentation.