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Goat Cheese and Prosciutto Mini Crustless Quiches » The Table. It’s officially fall, but there are still quite a few flowers sticking around in the backyard. They attract all sorts of butterflies and hummingbirds (although the hummingbirds have been a bit elusive around my camera). The bumblebees still seem to be enjoying them too! Autumn brings lots of comfort food, so I decided to make a lighter version of the classic quiche to start off the fall season. These adorable little crustless quiches are served in ramekins, so everyone gets their own. If you don’t have a set of ramekins, no worries. Pour the batter into a prepared muffin tin instead and shorten the baking time. These are great if you are in a hurry and don’t have time to make breakfast. Top with additional Prosciutto and baby arugula for garnish. Goat Cheese and Prosciutto Mini Crustless Quiches Ingredients Instructions Preheat the oven to 325 degrees Fahrenheit. Share this Recipe with Friends: Ham and Cheese Frittata | deliciously declassified.

This frittata is easy and will please the adults and kids because it’s pretty hard to go wrong with ham, cheese and potatoes. You could, however, make any possible substitutions for the filling and it would be just fine, which is the beauty of frittatas. 12 extra large eggs1 cup half and half1 tsp salt1/2 tsp pepper 1 large russet potato, thinly sliced3 scallions (about 1/3 cup), chopped1 tbsp olive oil1 cup ham (you could use good deli ham as well), chopped1 cup shredded cheddar cheese. Lefse (Norwegian Potato Crepes) There are some dishes that, upon hearing about them for the first time, you're immediate reaction is "hm.

" Sometimes that is warranted, but sometimes you need to try the dish to understand how delicious it is. Lefse is one of those dishes. Lefse is a Norwegian holiday dish that consists of thinly rolled potato-crepes cooked on a griddle, covered with various toppings, and rolled up into a cylinder. The idea of crepes made from potatoes and served with sweet dressings can at first sound a bit odd, mostly because here in the U.S. potatoes are pretty much served entirely as a savory item. Very rarely are they ever utilized in sweets. After eating lefse for the first time two years ago in Missoula, Montana with Jeremy's grandparents, I realized that this was a terrible mistake. Potatoes should be used in sweets ALL THE TIME. Lefse is definitely one of the trickiest things I've ever made, but once you get the hang of it it's more than worth the effort.

Ingredients: 1 Tablespoon Salt. Cheddar Crêpe Packets. We’re having a lazy snow day at home. It’s just me and the kids hunkered down indoors while the storm outside dumps large quantities of wet, slushy snow/hail/rain. It’s not nice weather. BUT I did make crêpes, and boy, do I love crêpes. I like crêpes plain, with jam or honey, or rolled up with savory filling. Today’s crêpe-based brunch was inspired by a recent recipe for egg sandwiches that Deb of Smitten Kitchen posted over on A CUP OF JO. My crêpe recipe was handed down to me from my mom who got it from her mom. As much as I love crêpes, I’m not a crêpe elitist. (I just googled “How to make crêpes” and found these tips from The Kitchn. Basic Crêpes In a medium-large bowl, whisk the eggs.

Pour the batter into a measuring cup or other vessel with a pouring spout. Cook on one side for about two minutes. To make cheesy crêpe packets, place a slice of cheese in the middle of the crêpe just after you flip it. Happy Leap Day to all! Arepas for Breakfast | Alyssa and Carla. Arepas are traditional Venezuelan street food. My husband is Venezuelan, and they are one of his favorite meals of all time. They are generally baked or cooked on a griddle, but my mother-in-law has always fried them. I’ve tried them prepared several different ways, and as an objective judge I can honestly say: there’s no question that frying is the way to go!

They’re quite easy to make, but you need the right kind of flour. First, you form the dough into thin patties. But breakfast arepas are a real treat, because they’re not something you can eat every day without gaining 50 pounds. Arepas makes about 6 arepas, assume you’ll need 2-3 per person 1 cup Harina Pan 1 1/4 cup hot water pinch of salt Neutral oil (for frying) Combine all the ingredients in a large bowl. Filling suggestions: fried eggs scrambled eggs beans your favorite cheese (suggestions: smoked cheese, feta, queso fresco, ricotta salata, parmesan) bacon or ham hot sauce P.S. Breakfast slab pie. I suspect by now that most of you are on your way to where you’re headed, physically and possibly proverbially. Maybe you have a tree to cut down or some cookies to bake. You probably have a holiday party tonight, and rooms to clean before guests arrive. You no doubt have entertaining on your brain. We do, too. Because I have entertaining on my brain, I got to thinking about what an epic cook-a-thon many of us have headed for us in the coming days, especially with formal Christmas Eve and Christmas Day dinners, and what about houseguests?

We don’t have a lot of overnight house guests because a) we don’t have a house or much spare space at all, b) we passive-aggressively discourage guests by not having a sleep-a-sofa, shh, don’t tell anyone, c) but of course you’re totally welcome to stay here if you want a 4 year-old climbing on your head at 5:45 a.m., asking if you have The Monster At The End of This Story App on your phone for him to play with? Breakfast Slab Pie. Toast with egg. Dogadzamy sobie ostatnio w weekendy przy śniadaniach, często eksperymentując z różnymi wariacjami na temat tostów. To co widzicie tutaj, to tosty inspirowane croque madame, czyli klasycznych francuskich tostów przygotowywanych na bazie pieczywa tostowego. Ja zamiast tostowego użyłem zwykłego, pszennego i połączenie jest równie udane i ciekawe.

Szczerze polecam, jeśli będziecie mieli nastrój na spędzenie rano w kuchni kilku minut. I to dosłownie kilku, bo danie mimo że na talerzu wygląda na mały rarytasik, w przygotowaniu jest banalnie proste. Potrzebne będzie: na jedną porcję... jajodwie kromki chlebadwa plasterki szynkidwa plasterki sera (ja użyłem goudy, ale to nie jest sztywna reguła)dwie łyżki masła (najlepiej klarowanego) Zacząć trzeba od usmażenia jajka. Gotowe jajko zdejmujemy z patelni i zamiast niego wkładamy kanapkę przełożoną na przemian serem, szynką i znowu serem. Przy garach: Tomasz Pstrykała: Aga Tekst: Tomasz. Spinach and egg pizzette. This, this mash-, roast-, horseradish-, bangers-, crisps-, and goose fat-free, is one of my favorite things I ate while I was in the UK, and it’s not even British.

Technically speaking, it was from a Venetian small plates restaurant, although I came to associate meals with generous helpings of gorgeously cooked spinach with the UK, as it appeared, to my delight, on so many plates. I had spinach tangled with a duck breast at a gastropub in what felt like the middle of nowhere, spinach in small tufts on another pizza (this one alongside a perfect pint) my first jet-lagged night in town, and a perfect amount of spinach at a pub on a Sunday afternoon, kissed with the horseradish sauce that had been ladled, to my glee, over my roast, but this was my favorite. Here, spinach that has been wilted and squeezed, is re-plumped, so to speak, with creme fraiche, parmesan, salt and pepper, and is generously spread over a tiny pizza.

Spinach and Egg Pizzette Adapted from Polpo by Russell Norman. Breakfast Quesadillas. Breakfast Quesadillas I’m sharing a recipe today that you should *most definitely* feed your family for breakfast sometime soon: Breakfast Quesadillas! And I might even add that they’d make a good breakfast on a school morning too- they’re pretty easy to whip up. My son recently sat mesmerized watching a recipe video from one of my favorite people- Catherine McCord of Weelicious.com- and he immediately declared that we needed to make this for breakfast (we, meaning ME). It looked so good and so easy that I was definitely on board for this idea.

Here’s a little how-to on how you make this recipe: Well beaten eggs are poured into a heated and buttered skillet. It’s best if the skillet is somewhere close to the size of the tortillas that you choose to use. Place a flour tortilla over the cheese. Carefully place a plate over your skillet… and flip the skillet over so that the egg and tortilla are now on your plate. Then slide it back into the pan, tortilla-side-down. Recipes: Scrambled Eggs a la Escoffier. Serves 2. Note: You'll need a double boiler or two pans, one of which sits inside the other. Brioche are small French buns. No brioche? Serve over toast. • 3 tbsp. unsalted butter, divided • 1 large garlic clove, peeled • 6 eggs, at room temperature, lightly beaten • 3 tbsp. heavy cream • Chopped chives, for garnish • Salt and pepper to taste • 2 brioche Directions Gently melt 1 tablespoon butter over very low heat in a double boiler (with simmering water in the lower compartment) or a frying pan sitting in a larger pan of simmering water.

Cut a thin slice off the garlic to expose the flesh; discard the slice. Be careful that the eggs don't clump. Cut the top off of a brioche and scoop out the center. Variation: You can add 1/2 ounce of foie gras and 1/4 ounce of truffles to the end of the cooking process instead of the chives. Nutrition information per serving: Calories 795 Fat 65 g Sodium 314 mg Carbohydrates 28 g Saturated fat 34 g Calcium 122 mg Protein 24 g Cholesterol 720 mg Dietary fiber 1 g.

Corned Beef Hash. Save to My Recipes This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It’s chilled overnight, becoming even more flavorful. The next day, shred the cooked corned beef and throw the hash together, then bask in your accomplishment. Servings: 4 active: 55 minutes total: 7 hours corned beef 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included 4 sprigs flat-leaf parsley 3 bay leaves, torn 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 medium onion, peeled, halved through root 1 large russet potato, peeled, halved crosswise hash Nutritional Information Calories (kcal) 870 Fat (g) 19 Saturated Fat (g) 7 Cholesterol (mg) 185 Carbohydrates (g) 66 Dietary Fiber (g) 6 Total Sugars (g)3 Protein (g) 106 Sodium (mg) 350 View Step-by-Step Directions.

Tarta de patatas rellena de espinacas y setas. Una alternativa genial para las bases de tartas preparadas con harina...esta base de patatas es ideal y combina muy bien con rellenos de verduras... Ingredientes para la tarta (4 personas – molde 20 cm.): 600 grs. patatas, lavadas, peladas y ralladas gruesas 2 c/s aceite de oliva 2 dientes de ajo, pelados 1 c/c hojas frescas de romero, picadas Sal y pimienta Ingredientes para el relleno: 125 grs. crème fraîche 2 huevos, batidos 200 grs. setas variadas (o champiñones), picados 150 grs. espinacas frescas, sin el tallo, lavadas 50 grs. queso rallado, para espolvorear por encima Preparación: Fréir las patatas, salpimentadas y mezcladas con el romero y los dientes de ajo, en una sartén de 24 cm. con aceite, durante 10 minutos (esto será la base de la tarta, tiene que ser más grande que el molde a utilizar).

Mientras, preparar el relleno, salteando primero las espinacas en una sartén con un poco de aceite, hasta que pierdan el agua. En la misma sartén, saltear las setas hasta que pierdan el agua. Sonia. Individual Sweet Potato Breakfast Pizzas. By Lauren Zembron, on March 20th, 2012 When I found out about the 2012 North Carolina Sweet Potato “No More ‘Mallows” Blogger Recipe Contest, my mind went in a dozen different directions with ideas of what to make. My initial instinct was to make something sweet, but I eventually decided to push the envelope by going the savory route. I settled on a sweet potato version of my Individual Breakfast Pizzas, and decided that in order to fully pay homage to my very favorite food, I had to incorporate the orange vegetable into the recipe in not one, but two ways. Pureed: Roasted: I baked and pureed one sweet potato to use as the pizza “sauce” and diced & roasted another spud with my favorite home fries spice blend: garlic powder, onion powder, paprika, cayenne pepper, salt, & pepper.

Rich & creamy gouda cheese, eggs, and chopped fresh chives completed the individual pizzas, which are perfect for breakfast, lunch, or dinner. by Lauren Zembron Prep Time: 15 minutes Cook Time: 1 1/2 hours. Gateau de Crepes a la Florentine...Julia Child per l'MTC. E non ditemi che non vi avevo avvisato! Iniziamo la settimana con un'altra ricetta con le crepes...dal dolce passiamo al salato, con una ricetta di Julia Child, ricetta vegetariana, ma non meno gustosa, pochi ingredienti, per cui l'importante è usarli freschi, cercare di cuocerli poco, soprattutto per non rovinare i colori della verdura...oltre a non rovinarne il gusto naturalmente, la ricetta originale prevedeva l'uso di un formaggio molle...io ho usato una ricotta di bufala freschissima, morbida, vellutata...ho usato quella che non ho mangiato sul pane caldo!

Gateau de Crepes a la Florentine monoporzione Ingredienti: per le crepes ( ricetta + procedimento ) vi rimando qui per la salsa Mornay: 75g di farina Preparazione: Naturalmente io non ripeterò il procedimento per le crepes, ma comincerò direttamente dal ripieno, l'unica cosa che ho fatto è coppare dei cerchi dalle crepes già pronte. Southwestern Eggs Benedict with Black Bean Spread, Avocado & Salsa Recipe.

Breakfast

The Perfect Poach. Traditional Oeufs en Meurette from Burgundy. Wine poached eggs in a nest of mushrooms and bacon on toast. De-ca-dent, Frugal, de-ca-dent :) I admit, I almost balked at the full two bottles of red wine needed for this recipe. Unfortunately, I didn’t have any vin de table in the house and couldn’t be bothered to go out for something “ordinaire”, so I used fairly decent wine, not an important vintage, but fairly decent. If you make this, I recommend that you buy “vrac”, something like Gallo Mountain Burgundy or Almaden Merlot in a jug or carton. Think quantity. A bottle of wine is 75cl. When you saute the mushrooms together with the blanched bacon, I suggest you stick to stirring it around for only about 3 minutes.

I’m thinking brunch with Champagne apertifs and a mixed berry/melon salad. Right click on this link to open: So dad, how do you like your ipad Oeufs en Meurette with Wine Sauce 12 slices toast 12 eggs 1 1/2 cups bacon, cut into batons 1 1/2 cups fresh mushrooms, sliced Knob of butter 2 bottles of red wine 17 ounces beef broth. Baked Eggs with Bacon and Spinach.

Make-Over Breakfast Sausage and Mushroom Strata. Pommes Anna. Eggs on Hash | Good Cooks. Farmgirl Gourmet: Delicious Recipes for the Home Cook.: Shakshuka - Secret Recipe Club. How to poach an egg, smitten kitchen-style. Huevos rancheros. Boozy baked french toast. French Ham, Cheese and Egg Crepes, step-by-step. Secret Recipe Club: Crepes. Molletes with homemade bolillos. True grits. Tortilla de patatas. Baked eggs + chive biscuits + bloody marys. Korean Ham & Eggs with Maple Chile Sauce. Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon.

Baked Eggs in Bacon Baskets. Do-Ahead Breakfast Bake recipe from Betty Crocker.