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Serves 6-8 3 stale croissants split
lengthwise and halved 1 pound Jimmy Dean breakfast
sausage, cooked, drained on paper towels and crumbled Optional: Fresh baby spinach
leaves
6
slices Jarlsburg cheese 18-24 eggs 2-2 ½ cups milk black pepper
Blend eggs, milk and pepper. Butter 9x13-inch baking dish.
Layer sausage, (spinach) then croissants. Pour in egg
mixture. Top with cheese. Cover and refrigerate overnight.
Bake 300-degrees in oven for 50 minutes.
If desired, quickly broil to brown top. Serves 4-6 6 cups water 1 teaspoon s alt 4 cups oatmeal butter brown sugar raisins or chopped dried
fruits, plumped whole milk
Add salt and 3 cups oatmeal to boiling water.
Cook stirring for 4 minutes.
Remove from heat; add 1 cup oatmeal and cover 3 minutes.
Season with butter, sugar and dried fruit.
Serve milk in pitcher. One serving 2 eggs, poached 1 English muffing, sliced,
lightly toasted and buttered 1 thin slice Canadian bacon
or Black Forest ham 1 tablespoon Sauce Robert,
spicy ketchup or chili sauce 1 tablespoon Hollandaise
(see Sauces) or Honey Mustard salad dressing parsley
Assemble in following order:
Muffing, bacon, Sauce Robert, egg, Hollandaise, parsley.
Serves 2 1 teaspoon salad oil 1/3 onion, chopped 1/3 green bell pepper,
chopped 1 garlic clove, mashed 2/3 of 16 ounces can peeled
tomatoes chopped with juice green chili 1/2 teaspoon salt dash pepper 1/2 teaspoon chili powder 1/2 teaspoon oregano 1/4 teaspoon cumin 2 tablespoons cilantro red wine to thin sauce 2-4 eggs at room temp 1/2 cup Jack cheese, grated 2-4 corn tortillas, hot Jalapeno sauce
Sauté onions, pepper, and garlic in large skillet.
Add next 10 ingredients and simmer 20 minutes.
Carefully place eggs on top of sauce making little depression
for each egg. Sprinkle
cheese over top. Cover
and cook 3-6 minutes until cheese melted and eggs turn white.
Serve each egg on top of hot tortilla.
Spoon additional sauce over top of each serving.
Serves 4 1 quart Greek yogurt Fresh Fruit Topping: 1 pint strawberries, sliced 1 16 ounce can Mandarin
oranges frozen wild blueberries honey Honey-Fig Topping with
Vanilla and Cinnamon: 5 ounces dried figs, stemmed and quartered ¼ cup honey ¼ cup water ½ teaspoon vanilla ½ teaspoon ground cinnamon Bring figs, honey, water, vanilla and cinnamon to a simmer in a
small saucepan over medium-high heat. Cook until the liquid reduces,
about 4 minutes.
Serves 6 - 8
1 long loaf French bread, about
1/2 pound 8 large eggs 3 cups milk 4 teaspoons sugar 3/4 teaspoon salt 1 tablespoon vanilla 2 tablespoons butter, cut
into small pieces (1 teaspoon cinnamon) syrup
Butter 13x9-inch baking dish.
Cut bread into 1-inch thick slices.
Arrange bread slices in single layer over bottom of prepared
dish. Beat eggs, milk,
sugar, salt, vanilla (cinnamon).
Pour over bread.
Cover. Refrigerate
overnight.
Heat oven to 350 degrees.
Uncover casserole.
Dot top with butter pieces.
Bake, uncover, 45 minutes until bread is puffy and lightly
browned. Serve with
syrup.
Serves 6
Louise Weiss 6 eggs 1-1/4 cups milk 1 cup flour 3 tablespoons sugar 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon cinnamon Pam non-stick spray 1/2 cup butter 2 apples, peeled and thinly
sliced 3 tablespoons brown sugar
Preheat oven 425-degrees. In blender mix first 7 ingredients. Butter
sides of 13x 9-inch baking dish.
Melt butter in dish. Arrange apple slices in dish. Microwave
until butter sizzles; do not let butter brown. Pour batter over
apples. Sprinkle with brown sugar. Bake in middle of oven for
approximately 15 to 20 minutes or until puffed and brown. Serve
immediately.
Serves 2 Wisk the following: 1 egg 1 tablespoon corn oil 1 cup + buttermilk 1 tablespoon honey Combine and lightly stir
in liquid above: ¼ cup buckwheat flour ¼ cup cornmeal ½ cup white flour 1 ½ teaspoon baking powder ¼ salt
Serves 4, about 8 pieces
Kangaroo House, Orcas Island ½ loaf Challah 3 eggs, slightly beaten 1 cup half & half 2 tablespoons run ½ tablespoon orange zest 2 tablespoons sugar ¼ teaspoon cinnamon ¼ teaspoon nutmeg corn flake cereal butter
Slice Challah into 3/4-inch pieces.
Place corn flakes in sealed plastic bag and crush moderately
with a rolling pin; about 3 cups. Whisk together eggs, half & half,
run, orange zest, sugar and spices.
Dip Challah slices in egg mixture then in crushed corn flakes
to coat. Let sit 10-15 minutes to absorb liquid before sautéing in
melted butter until crispy and golden brown.
Dust with powdered sugar.
Serves 2-3
Cook’s ½ cup chopped onion 2/3 cup chopped green bell
pepper 1 tablespoon butter 1 tablespoon olive oil 1 ½ cups chopped zucchini 2 small garlic cloves,
minced ½ teaspoon salt pepper ¼ cup chopped tomato 6 large eggs
In
oven-safe skillet over medium-high heat, sauté onion with bell pepper in
butter and olive oil, stirring for 4 minutes. Add zucchini; continue
cooking for 4 minutes. Add garlic, salt tomato and pepper; reduce heat
to low simmer for 5 minutes.
Meanwhile, slightly beat eggs. Fold into vegetable mixture and continue
to cook for 5 minutes or until the underside is set.
Preheat oven to 400-degrees, place skillet in oven for 3 to 5 minutes,
or until puffed and golden.
Serves 1
Commander’s Palace, 1 thick biscuit 2 soft poached eggs Hollandaise sauce Garnish: black caviar, thin
sprouts
Halve
biscuit and toast; spread with butter.
Layer salmon, eggs, Hollandaise atop each biscuit half.
Garnish with caviar and thin sprouts.
Serves 4
Alton Brown 12 ounces cherries 2 large eggs ¼ cup sugar ½ cup whole milk 1 teaspoon vanilla extract ½ cup flour pinch salt ½ teaspoon baking powder butter
Preheat oven to
400-degrees with rack in center.
Butter the bottom and
sides of 9-inch shallow pie dish.
If using fresh cherries, rinse, stem and pit the cherries. If
using frozen, place into colander and allow to thaw completely before
using. Discard the juice. Spread the cherries evenly over the bottom of
the pie dish.
In a large mixing
bowl, whisk together eggs and sugar until frothy and lightened in color;
set aside. Whisk together flour, baking powder and salt; add the egg
mixture, milk, vanilla and whisk gently to just combine. Pour the batter
over the cherries.
Bake uncovered for 20
minutes or until golden on top; cool slightly. Serve with large spoon
and eat with tablespoons. Serving Suggestions: Sweetened yogurt mixed with orange zest.
Makes
about two dozen cookies
Oregonian ½ cup toasted whole almonds, chopped by hand ½ cup orange flavored cranberries ½ cup chopped dried dates 1 ½ cup old-fashioned oatmeal, uncooked 1 ½ cups bran flakes, milled (not breakfast cereal) ½ cup whole-wheat flour ½ cup Grape-Nuts cereal 1 teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) plus 2 tablespoons unsalted butter, at room
temperature ½ cup firmly packed dark brown sugar 1 orange or tangerine, finely grated 1 egg, at room temperature 2 teaspoons vanilla
Preheat oven to
325-degrees (full convection). Line two baking sheets with parchment
paper and set aside.
In a small bowl, mix
together the almonds, cranberries and dates. In a medium bowl, whisk
together oatmeal, bran flakes, whole-wheat flour, Grape-Nuts, baking
soda and salt.
In a stand mixer on
low speed, beat the butter and brown sugar until well blended, scraping
down the sides and bottom of the bowl at least once. On medium speed,
beat in the orange zest, followed by the egg and vanilla until well
blended, scraping down the sides and bottom of the bowl as necessary.
Slowly add the oat mixture, beating on low until blended. Remove the
bowl from the mixer and stir in the almond mixture by hand. The dough
will be moist and clumpy.
Using a tablespoon
measure, scoop the dough into rounded balls. Arrange on the prepared
baking sheet, 2 ½-inches apart. Bake for 15 to 20 minutes or until
golden brown. Let cool for 5 minutes on the baking sheets before
transferring to a rack to cool completely. Repeat with remaining dough.
Coat
inside of shells (eggshell by HotSpot) with Pam. Break eggs inside.
Bring 2-3 inches of water to boil in a medium deep saucepan. Gently
float shell in boiling water. Reduce heat to medium. Cover tightly with
lid. Simmer eggs 5 to 6 minutes for Eggs in a Cup.
Serves4 as a Main Course
Williams Sonoma 10
eggs ½
cup shredded pecorino Romano or imported provolone cheese salt
and pepper to taste
olive oil 8 to
12 ounces mild Italian sausage, casings removed 1
small yellow onion,, cut into ¼” slices 1
red bell pepper, cut into ½” slices 1
cup chili sauce 6
ounces fresh mozzarella cheese, sliced 6-8
fresh basil leaves, thinly sliced
Preheat broiler. Whisk together eggs, Romano or provolone, salt and
pepper. Add 1 tablespoon olive to a deep frittata pan over medium-high
heat. Saute sausage until no longer pink, about 6 minutes. Transfer to
separate bowl. Saute onion and bell pepper until tender, about 10
minutes. Add to the sausage bowl. Clean out pan and heat 1 tablespoon
oil over medium heat. Add
egg mixture, sausage and vegetables. Use a spatula to lift cooked edges
and allow uncooked eggs to flow underneath, 2 to 3 minutes; then cook 4
to 6 minutes more.
Place a plate upside down on top of deep pan; flip frittata onto the
plate and then transfer to the pan. Cook covered 2-3 minutes. Uncover
pan. Pour chili sauce onto center of frittata and gently spread to
edges. Arrange mozzarella slices on top. Broil frittata 3 to 5 minutes
or until cheese is slightly brown. Sprinkle with basil and serve.
Oven Method: Spray a glass
baking dish with Pam. Add cooked sausage, onion and pepper. Pour in egg
mixture. Bake or microwave
until eggs are set. Add chili sauce and mozzarella. Broil, add basil and
serve.
Diana’s Friche
1- 9” quiche/frittata 1 9” American pie dough shell, Cooks Best, p. 482, thru step 4 8 oz bacon, cut into ½” squares 2 med leeks, thinly sliced and rinsed 2 med red potatoes, med cubes 1 ½ - 2 cups fresh spinach, shredded 1 sm
clove garlic, minced salt and pepper ½ cup
shredded Jarlsberg Swiss 12 eggs
Boil potatoes about 5
minutes. Drain; plunge into cold water.
Drain and dry on paper toweling.
Sauté bacon on med
heat for 6 minutes. Drain off fat and save. Drain bacon on toweling.
Add 1 to 2 T bacon fat to pan; sauté leeks until soft.
Add garlic and sauté one minute.
Add spinach and cook for one minute, or until slightly limp. Let
cool slightly. Mix in bacon
and potatoes. Add salt and
pepper to taste. Add cooled mixture to pie shell.
Top with shredded cheese.
In blender, mix eggs;
pour over filling.
Bake in preheated
375-degree oven for 30 minutes on center shelf.
Cover lightly with foil and cook an additional 15 minutes or
until firmly set.
Beth’s Southwest Breakfast
Frittata Serves 2 ¼ pound chorizo sausage, cooked 2 teaspoons cooking oil 2 green onions, thinly sliced ¼ cup red bell pepper, diced ½ jalapeno pepper, diced 2 tablespoons diced green chilies, drained 4 eggs 3 tablespoons half & half salt and pepper to taste ½ cup shredded Mexican blend cheese garnish: salsa, sour cream Preheat
oven to 400-degrees. Heat oil in non-stick, oven-proof skillet. Place
sausage, onions, bell pepper, jalapeno and green chilies into skillet
and heat 5 minutes. Beat together eggs, half & half, salt and pepper;
pour into skillet. Cook by pushing eggs to center of skillet with a
spatula. When eggs are almost set, sprinkle with cheese and place
skillet in oven. Bake 10
minutes or until cheese is melted and eggs are set. Run a spatula around
edges and under frittata to remove from skillet. Slide onto a serving
plate and garnish with salsa and sour cream. |