Breakfast and Brunch

Blueberry Maple Breakfast Bake

Brunch party bread pudding casserole! With cream cheese, maple syrup, and loaded with juicy blueberries.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 9 servings

The secret to successful brunch hosting is to get as much prepared the night before as possible, right?

This Blueberry Maple Breakfast Bake is perfect for brunch parties for that very reason. It’s basically a breakfast bread pudding that is easy to assemble the night before.

Just pop it in the oven an hour before you need it the morning of your brunch!

While you can use regular sliced bread for this recipe, I find the texture and presentation improves immeasurably if you use a small rustic Italian or French loaf for the bread.

Layer the cubed bread with cream cheese and blueberries, and soak through with an egg milk butter mixture. Serve with maple syrup, like blueberry pancakes!

Can be prepared the night before, and baked before serving.

Ingredients

  • 1 loaf of rustic white bread, crusts removed, bread cut into 1-inch cubes (about 10 cups)
  • 4 oz cream cheese, cut into small cubes (about 1 cup)
  • 2 cups fresh or frozen blueberries, divided (if using frozen berries, defrost and drain them first)
  • 8 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • 1/4 cup maple syrup plus more for serving

Method

1 Preheat oven, prep baking dish: Preheat oven to 350°F. Grease an 8 or 9-inch square baking dish.

2 Layer cubed bread, cream cheese, and blueberries in baking dish: Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.

3 Combine eggs, milk, maple syrup, and melted butter in a large bowl and pour over bread mixture.

To make ahead, cover and chill overnight, and proceed the next morning to bake.

3 Bake: Bake at 350°F until a knife inserted in the center comes out clean, about 1 hour to 1 hr 20 min. Cover with aluminum foil if you notice the edges browning too much during baking.

4 Serve: Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup.

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Huevos a la Mexicana

Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!

Ready in:

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2 to 4

Huevos al la Mexicana, or Mexican-style eggs, are eggs cooked and scrambled in a tomato-based salsa. They are a lot like huevos rancheros, but because they are scrambled, they’re less fussy and easier to make.

My mother has been making these “huevos” (pronounced weh-vose, with the beginning like “when” without the n) for our family forever. In fact, our shortcut word for them is simply “huevos”. It’s one of my favorite ways to make eggs!

Try to avoid handling jalapeño peppers with your bare hands. Remove the pepper from the jar with a fork, place on a small plate, and cut with a knife holding the pepper with the fork. If you by accident rub your eyes after directly handling a jalapeño pepper, you’ll never forget it. The stinging can be quite painful. If that happens wash your eye out directly with water.

Ingredients

  • 6 fresh eggs
  • 2 green onions, chopped all the way including the green parts
  • 1 fresh tomato, peeled and chopped if in season, (2 tomatoes from a can if good fresh tomatoes are not available)
  • One canned jalapeño pepper, sliced
  • 2 Tbsp olive oil
  • Oregano, a sprinkling of fresh if available, dry if not
  • Salt, one shake from a salt shaker for every egg used
  • Cilantro leaves, fresh and chopped, a couple of Tbsp

Method

1 Sauté onions, add tomatoes, oregano, jalapeño: Heat olive oil in a large frying pan on medium high heat. Add the onions and brown them for a minute or two.

Add the chopped tomatoes and let them cook for a few minutes on medium high until they are somewhat cooked and mushy and some of the moisture has evaporated. It’s okay if the tomatoes brown a bit.

Add the oregano. Add the jalapeño.

2 Add eggs and scramble them into the sauce: Crack the eggs directly into the pan with the sauce. Add salt. Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.

Remove from heat when the eggs are cooked to the desired consistency.

If you are using a cast iron pan, remove the eggs from the pan and put into a serving bowl. Otherwise the eggs will continue to cook in the heat of the pan.

3 Serve: Sprinkle the eggs with chopped fresh cilantro. Serve with bread or heated tortillas. Serves 2 or 3, depending on how many eggs per person you want.

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Crab Mango and Avocado Salad

Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.

Ready in:

  • Prep time: 15 minutes
  • Yield: Serves 4

I first encountered a crab mango salad at Fringale, the exquisite French-Basque restaurant on 4th St. in San Francisco. Recently at a restaurant in LA I had another delicious crab mango salad, this time with avocado and surrounded by peeled ruby red grapefruit sections. I’ve been dreaming about it ever since!

Ingredients

For the sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup of water
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

For the salad:

  • 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1 Tbsp minced shallot or purple onion
  • 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
  • 1 firm but ripe avocado, pitted, peeled, and diced
  • Tabasco sauce
  • Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Ingredients

For the sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup of water
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

For the salad:

  • 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1 Tbsp minced shallot or purple onion
  • 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
  • 1 firm but ripe avocado, pitted, peeled, and diced
  • Tabasco sauce
  • Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled

Method

1 Make the sauce: Heat 1 Tbsp extra virgin olive oil in a small pan over medium heat. Add dice mango from 1 whole mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender.

Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of lemon juice.

Pour the mixture into a blender and purée until smooth. Chill.

Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

2 Gently combine crab meat with mint, shallots, lime juice, olive oil, cilantro, tabasco: In a bowl place the crab meat, 2 teaspoons of the cilantro, 1 teaspoon of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of extra virgin olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.

3 Combine mango, avocado, olive oil, lime juice, cilantro, mint, tabasco: In a separate bowl add diced mango from one whole mango, diced avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.

4 Assemble the salad: Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves.

For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.

Alternatively you can use small tureens or dessert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates.

Serve the sauce on the side.

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Tuscan Scrambled Eggs

Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Yield: Serves 3

I honestly don’t know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled from Tuscany: The Beautiful Cookbook we’ve called them “Tuscan Eggs”.

They are very easy to prepare; the trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs. Delicious with toast.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 1/4 pound (600g) plum tomatoes, peeled and chopped or one 14-ounce can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 1/4 pound (600g) plum tomatoes, peeled and chopped or one 14-ounce can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper

Method

1 Cook the onions until golden: Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.

2 Add tomatoes, cook low and slow: Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

3 Add eggs: Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.

Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

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Fried Green Tomatoes

How to make Fried Green Tomatoes! Sliced firm green tomatoes, dipped in egg and coated with flour, cornmeal and bread crumbs, fried and seasoned with salt and pepper.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish

Fried Green Tomatoes?

Ever since that wonderful movie with Jessica Tandy I’ve wondered about fried green tomatoes. People really eat green tomatoes?

I recall being served fried tomatoes for breakfast once, but they weren’t green.

Yes, Fried Green Tomatoes.

Curious as usual, we found some big green tomatoes at the farmer’s market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success.

The verdict at this house? Yum! What a great way to make use of end-of-the-season tomatoes.

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.

Ingredients

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or extra virgin olive oil

Method

1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.

3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.

4 Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.

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Asparagus Frittata

Quick and easy asparagus frittata. Perfect for spring! Eggs, Gruyere or Swiss cheese, shallots, and asparagus.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

It’s spring and asparagus are in season! A great way to enjoy them is sautéed with some shallots and cooked up with eggs into an easy frittata.

Most of the cooking is done on the stove-top. When the eggs are close to being set, you sprinkle everything with grated Gruyere cheese and pop it under the broiler.

Don’t have Gruyere? You can use any Swiss cheese or even an Italian blend.

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can sub cottage cheese)
  • 1/2 teaspoon salt
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can sub cottage cheese)
  • 1/2 teaspoon salt
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)

Method

1 Cook shallots in butter: Heat butter into a 10-inch oven-proof frying pan over medium heat.

Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.

2 Add asparagus and cook for an additional 3 minutes.

3 Add egg mixture: Beat the eggs, ricotta cheese together, and salt, stir in the chives and tarragon.

Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.

4 Top with cheese and broil: Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.

Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Caramelized Onion Quiche

Rich and creamy quiche with caramelized onions and Gruyere cheese.

Ready in:

  • Yield: Serves 6-8

Ever wake up in the morning with a craving for a specific food?

This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I say, “phooey.”

Kudos to my brother Ed, who almost made up for dad’s transgression, by saying just “damn good” after inhaling a piece at dinner.

Note that although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just pre-bake it using the directions that follow.

Ingredients

  • 1 recipe pie dough (see Pâte Brisée recipe)
  • 2 tablespoons extra virgin olive oil
  • 2-3 large red onions (about one pound total), French-cut (see below)
  • Salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 3 large eggs
  • Pinch nutmeg
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

Method

Slicing Onions Stem to Root

To caramelize onions, you’ll want to slice them lengthwise, or from stem end to root end. That way the onions will hold their shape better during the long cooking involved in caramelizing. (See How to Slice an Onion for more details.)

1 First, use a sharp knife, get a firm grip on the onion, and slice off the stem end of the onion, by about a 1/2 inch. Cut about 1/8th of an inch from the root end, cutting off the roots, but leaving the core intact. Then place the onion root side up on the board to stabilize it, and cut it in half, straight through the root end.


2 Peel back the papery skin of the onions. If you want, to keep your cutting area clean, cut off the roots with the skins, but cut only enough to cut off the messy roots. Keep the root end intact. It will make it easier to slice the onion.


3 With an onion half cut-side down on the board to stabilize it, make angled cuts into the onion, from stem end to root end, cutting to, but not through the root end. Work your way around the arc of the onion, aiming your knife’s blade toward the center of the onion.

4 Make a “V” cut in the root end of the onion to cut out the tough root end, to release the onion slices.

Pre-Bake the Crust

1 Make a frozen tart crust: If you are making your own crust (instead of using an already prepared frozen crust), roll out your dough on a lightly floured surface, into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

2 Line frozen crust with foil and pie weights: Preheat oven to 350°F. Line pastry with aluminum foil, pressing into the corners and edges, allowing extra foil on the sides (they’ll be your handles when you remove the foil).

Fill at least two-thirds with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights.

3 Bake with weights: Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil and weights.

4 Remove weights and bake again: Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

Caramelizing the Onions and Preparing the Quiche

The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you’ve put the crust into the freezer to chill before pre-baking.

1 Caramelize the onions: Heat 2 Tbsp olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. (See How to Caramelize Onions for more details.)

Add 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

2 Assemble the quiche: Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese.

In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over the tart.

3 Bake the quiche: Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

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Cheesy Crustless Quiche

Crustless quiche recipe including bacon, green onions, and cherry tomatoes.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 8 servings

I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well deserved break from the regular chaos) and couldn’t wait to try it when I got home.

It is pretty rich. In my trial run I substituted some (gasp!) low fat version of cream cheese, and was promptly reminded by my mother that they make up for the fat with carb-loaded filler.

I also just used my substitutions as an excuse to eat more. So now I’m sticking with the original full octane approach!

Before putting the quiche in the oven I sprinkled it with green onions, bacon, and cherry tomatoes.

This is a pretty flexible recipe, you can add whatever additions you want – herbs, mushrooms (dry sauté them first to get out the excess moisture), sausage, etc. Thanks to Cindy for this great recipe!

Ingredients

  • 1/2 stick of butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cups milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 Tbsp grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices of cooked bacon, crumbled
  • 6 cherry tomatoes, cut in half

Ingredients

  • 1/2 stick of butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cups milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 Tbsp grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices of cooked bacon, crumbled
  • 6 cherry tomatoes, cut in half

Method

1 Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.

Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.

Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

3 Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.

Stir in the Swiss and Parmesan cheeses.

4 Bake: Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

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German Farmer’s Breakfast

German farmer’s breakfast with potatoes, eggs, green onion, bell peppers, parsley, and chopped ham. Also called Bauernfruhstuck.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4

One of my mother’s favorite breakfasts to prepare for our family has always been German Farmer’s Breakfast, also known as Bauernfruhstuck.

I remember eating this several times a month as a kid. It’s sort of like a large breakfast hash of potatoes and ham or bacon, with onions and bell pepper and some egg mixed in.

It’s a hearty meal, and I imagine just the sort of breakfast that a German farmer might eat.

Our last name being Bauer, no wonder we like foods like this! I love mine with a lot of ketchup. A great use of leftover ham.

Ingredients

  • 3 large potatoes, skinned and quartered lengthwise
  • 3 tablespoons bacon fat or extra virgin olive oil
  • 2 cups roughly chopped green and white onions (include the greens from the green onions)
  • 2 cups roughly chopped bell peppers
  • Salt to taste
  • 1-2 cups chopped ham
  • 1/4 cup chopped parsley
  • 4 eggs, whisked

Ingredients

  • 3 large potatoes, skinned and quartered lengthwise
  • 3 tablespoons bacon fat or extra virgin olive oil
  • 2 cups roughly chopped green and white onions (include the greens from the green onions)
  • 2 cups roughly chopped bell peppers
  • Salt to taste
  • 1-2 cups chopped ham
  • 1/4 cup chopped parsley
  • 4 eggs, whisked

Method

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Brown the onions and bell peppers: Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Add the potatoes and then the ham: Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan.

Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook.

Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Add parsley, eggs: Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham.

As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

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Crunchy French Toast

Kid-friendly, crunchy French toast, made with sliced bread, eggs, milk, vanilla, and coated with crunchy cornflakes crumbs.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes 2 or 3 servings

On a visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast – a “crunchy” French toast!

To make this French toast you first toast squares of bread lightly in the oven, then dip them in an egg-milk mixture, dredge them in crushed Corn Flakes, and bake them in the oven. It’s the Corn Flakes that give this French toast its crunchy-ness.

The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help.

These little French toast squares were actually quite good, especially with butter and real maple syrup!

The recipe comes from a book they received for Christmas – Kitchen for Kids. Thank you girls! (More photos)

Piper likes her Crunchy French Toast!

Ingredients

  • 2 or 3 slices of bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops of vanilla
  • Butter and pancake syrup

Ingredients

  • 2 or 3 slices of bread, cut into quarters
  • 1 cup cornflake cereal
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 teaspoon all-purpose flour
  • 2 drops of vanilla
  • Butter and pancake syrup

Method

1 Preheat oven, prepare baking sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

2 Lightly toast bread in oven: Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3 Crush the Corn Flakes: Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

4 Soak bread slices in egg mixture: In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

5 Coat with crushed Cornflake crumbs: Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

6 Bake: Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.

Eat warm with butter and pancake syrup.

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