Ingredients:
1/4 cup reduced-fat milk
1/4 cup maple syrup
1/4 tsp. salt
1/4 tsp. ground cinnamon
Cooking spray
12 (1-ounce) slices day-old white bread
Directions:
Combine first 5 ingredients in a shallow dish.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Working with 4 bread slices at a time, place bread slices into milk mixture, quickly turning to coat both sides. Remove bread slices from liquid. Add bread to heated pan; cook 2 minutes on each side or until lightly browned. Remove toast from pan. Repeat procedure with cooking spray, remaining slices. Serve with additional syrup or powdered sugar.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, September 2, 2014
Sunday, March 11, 2012
Kentucky Hot Browns
I love breakfast... I HATE waking up in the morning... so usually breakfast for me comes around lunch or dinner time. Today I was motivated enough that making something new for breakfast sounded like more fun than work - and it paid off. I love the sauce from this recipe and I think it will be great on Croque Madames as well. The original recipe can be found here but I made a few small changes of my own.
Ingredients:
For the Mornay sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 10% cream
1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
A grating of fresh nutmeg, less than 1/8 teaspoon, optional
Kosher salt and freshly ground black pepper to taste
To assemble
2 eggs
2 English muffins, split (or favorite roll of your choice)
2 slices Swiss cheese (or your favorite... anything works here)
2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
2-3 slices thick-cut bacon, cooked crisp and kept warm
1 recipe Mornay sauce, kept warm
Directions:
In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn't catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.
Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it's your breakfast so do what you'd like. My only note is that they can be slightly undercooked as they'll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate and spread a little butter on each half. Toast for a minute or so until the bread starts to crisp slightly. Remove from oven and set aside. Top each bottom with a few slices of cheese. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.
Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.
Makes 2, which should serve 2... assuming you're into sharing and all that.
Ingredients:
For the Mornay sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 10% cream
1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
A grating of fresh nutmeg, less than 1/8 teaspoon, optional
Kosher salt and freshly ground black pepper to taste
To assemble
2 eggs
2 English muffins, split (or favorite roll of your choice)
2 slices Swiss cheese (or your favorite... anything works here)
2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
2-3 slices thick-cut bacon, cooked crisp and kept warm
1 recipe Mornay sauce, kept warm
Directions:
In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn't catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.
Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it's your breakfast so do what you'd like. My only note is that they can be slightly undercooked as they'll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate and spread a little butter on each half. Toast for a minute or so until the bread starts to crisp slightly. Remove from oven and set aside. Top each bottom with a few slices of cheese. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.
Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.
Makes 2, which should serve 2... assuming you're into sharing and all that.
Friday, July 9, 2010
Lemon Poppy Seed Bread
OMG!!! I BAKED AND IT TURNED OUT GOOD!!!!!
Ingredients:
2 cups sugar
1 cup vegetable oil (I used EVOO and it worked fine)
3 eggs
1 1/2 tsp. vanilla extract
1 tsp. lemon extract
2 tbsp. poppy seeds
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
ICING:
2 tbsp. lemon juice
3/4 cup confectioners' sugar
Directions:
Preheat oven to 350 degrees. Grease two loaf pans.
Combine sugar, oil, eggs, vanilla, and lemon extracts in a large bowl; mix well. Stir in poppy seeds.
Sift together flour, baking powder, and salt. Add flour mixture and milk alternately, mixing well after each addition. Divide batter evenly between prepared pans.
Bake loaves for 45 minutes or until a toothpick comes out clean. Loosen edges from sides of loaf pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.
FREAKING AWESOME BREAD!! =]
Ingredients:
2 cups sugar
1 cup vegetable oil (I used EVOO and it worked fine)
3 eggs
1 1/2 tsp. vanilla extract
1 tsp. lemon extract
2 tbsp. poppy seeds
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk
ICING:
2 tbsp. lemon juice
3/4 cup confectioners' sugar
Directions:
Preheat oven to 350 degrees. Grease two loaf pans.
Combine sugar, oil, eggs, vanilla, and lemon extracts in a large bowl; mix well. Stir in poppy seeds.
Sift together flour, baking powder, and salt. Add flour mixture and milk alternately, mixing well after each addition. Divide batter evenly between prepared pans.
Bake loaves for 45 minutes or until a toothpick comes out clean. Loosen edges from sides of loaf pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.
FREAKING AWESOME BREAD!! =]
Tuesday, July 6, 2010
Lemon Blueberry Muffins
Ingredients:
2 cups all purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsp. melted butter
1 tsp. grated lemon peel
2 tsp. fresh lemon juice
Directions:
Preheat oven to 400 degrees.
Line a 12-cup muffin pan with paper liners or spray with non stick cooking spray. Combine flour, sugar, baking powder, and salt in a medium bowl. Toss berries with 3 tablespoons of the flour mixture in a small bowl; coat well.
Whisk sour cream, egg, milk, butter, lemon zest, and lemon juice in a large bowl. Add flour mixture to bowl; mix until just moistened. Gently fold in blueberries.
Spoon batter into prepared muffin cups. Bake until a toothpick comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cook.
Turn muffins out onto rack. Serve warm or at room temperature.
*These taste a lot like scones - if you like sweeter muffins, sprinkle them with a bit of granulated sugar just as the come out of the oven.
2 cups all purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsp. melted butter
1 tsp. grated lemon peel
2 tsp. fresh lemon juice
Directions:
Preheat oven to 400 degrees.
Line a 12-cup muffin pan with paper liners or spray with non stick cooking spray. Combine flour, sugar, baking powder, and salt in a medium bowl. Toss berries with 3 tablespoons of the flour mixture in a small bowl; coat well.
Whisk sour cream, egg, milk, butter, lemon zest, and lemon juice in a large bowl. Add flour mixture to bowl; mix until just moistened. Gently fold in blueberries.
Spoon batter into prepared muffin cups. Bake until a toothpick comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cook.
Turn muffins out onto rack. Serve warm or at room temperature.
*These taste a lot like scones - if you like sweeter muffins, sprinkle them with a bit of granulated sugar just as the come out of the oven.
Monday, March 2, 2009
Ham and Cheese Spirals
1 egg 1 sheet frozen puff pastry, thawed
¼ cup parmesan cheese
¼ tsp. cayenne pepper
8 slices deli ham
Preheat oven to 400°F.
Beat egg and 1tbsp. water with a wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10 inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 tbsp. of the cheese and pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture.
Roll gently with a rolling pin to seal. Roll in jell-roll fashion to make a 14-inch long log. Cut into 24 equal slices.
Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 tbsp. cheese.
Bake 12 to 14 minutes or until golden brown.
Serve warm or at room temperature.
¼ cup parmesan cheese
¼ tsp. cayenne pepper
8 slices deli ham
Preheat oven to 400°F.
Beat egg and 1tbsp. water with a wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10 inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 tbsp. of the cheese and pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture.
Roll gently with a rolling pin to seal. Roll in jell-roll fashion to make a 14-inch long log. Cut into 24 equal slices.
Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 tbsp. cheese.
Bake 12 to 14 minutes or until golden brown.
Serve warm or at room temperature.
Swedish Pancakes
3 eggs
1 ¼ cup milk
¾ cup flour
1 tbsp. sugar
½ tsp. salt
Beat eggs till thick and lemon-colored. Stir in milk.
Sift in dry ingredients; add to eggs mixture, mixing until smooth. Drop batter by tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown.
Spoon melted butter over; sprinkle with powdered sugar and stack.
Serve with fresh fruit.
1 ¼ cup milk
¾ cup flour
1 tbsp. sugar
½ tsp. salt
Beat eggs till thick and lemon-colored. Stir in milk.
Sift in dry ingredients; add to eggs mixture, mixing until smooth. Drop batter by tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown.
Spoon melted butter over; sprinkle with powdered sugar and stack.
Serve with fresh fruit.
Microwave Breakfast Casserole
6 slices bacon, cut in half
2 cups frozen hashbrown potatoes (cubes)
6 large eggs, lightly beaten
¼ cup milk
½ tsp. salt
⅛ tsp. pepper
2 cups shredded cheddar cheese mix
Place bacon in a 9-inch pie-plate; cover with paper towels. Microwave on high for 3 – 4 minutes, or until crisp; remove bacon, reserving drippings in pie-plate. Crumble bacon, and set aside.
Spread potatoes in pie-plate; microwave, uncovered on high for 6 –7 minutes.
Combine eggs, milk, salt, and pepper; pour over potato mixture. Cover with saran wrap; microwave on high 6 – 7 minutes, giving dish a quarter turn after 3 minutes.
Sprinkle with cheddar cheese and crumbled bacon and microwave on high for 1 – 2 minutes, or until cheese is melted.
Let stand 5 minutes; then cut into wedges.
2 cups frozen hashbrown potatoes (cubes)
6 large eggs, lightly beaten
¼ cup milk
½ tsp. salt
⅛ tsp. pepper
2 cups shredded cheddar cheese mix
Place bacon in a 9-inch pie-plate; cover with paper towels. Microwave on high for 3 – 4 minutes, or until crisp; remove bacon, reserving drippings in pie-plate. Crumble bacon, and set aside.
Spread potatoes in pie-plate; microwave, uncovered on high for 6 –7 minutes.
Combine eggs, milk, salt, and pepper; pour over potato mixture. Cover with saran wrap; microwave on high 6 – 7 minutes, giving dish a quarter turn after 3 minutes.
Sprinkle with cheddar cheese and crumbled bacon and microwave on high for 1 – 2 minutes, or until cheese is melted.
Let stand 5 minutes; then cut into wedges.
Lemon and Basil Eggs Over Foccacia
1 large loaf foccacia bread
2 tbsp. EVOO combined with 1 tbsp. lemon juice
3 eggs
¼ cup chopped fresh basil leaves
¼ cup grated parmesan
¼ tsp. salt
½ tsp. freshly ground black pepper
1 cup milk
Preheat oven to 350°F.
Cut off top of the foccacia bread and hollow out the inside of the loaf. Tear the top of the loaf and the inside bread into 1-inch pieces (save for the egg mixture). Brush the inside of the loaf with the olive oil mixture. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in 4 cups of the torn bread pieces. Carefully pour the egg mixture into the toast foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 -40 minutes.
Cut and serve.
2 tbsp. EVOO combined with 1 tbsp. lemon juice
3 eggs
¼ cup chopped fresh basil leaves
¼ cup grated parmesan
¼ tsp. salt
½ tsp. freshly ground black pepper
1 cup milk
Preheat oven to 350°F.
Cut off top of the foccacia bread and hollow out the inside of the loaf. Tear the top of the loaf and the inside bread into 1-inch pieces (save for the egg mixture). Brush the inside of the loaf with the olive oil mixture. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in 4 cups of the torn bread pieces. Carefully pour the egg mixture into the toast foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 -40 minutes.
Cut and serve.
Hashbrown Bake
2 lb. bag hash browns, thawed
1½ sticks butter
½ medium onion, chopped
salt and pepper
16 oz. sour cream
1 can cream of chicken soup
3 cups shredded cheddar cheese
½ box corn flake crumbs
Mix hash browns, onions, and 1 stick of melted butter together. Season with salt and pepper to taste.
Mix sour cream and soup together. Stir into hash brown mixture. Spread into glass baking dish. Sprinkle cheese over top. Sprinkle corn flakes over cheese.
Drizzle ½ stick of melted butter over top.
Bake at 350° for 1 hour and 15 minutes.
1½ sticks butter
½ medium onion, chopped
salt and pepper
16 oz. sour cream
1 can cream of chicken soup
3 cups shredded cheddar cheese
½ box corn flake crumbs
Mix hash browns, onions, and 1 stick of melted butter together. Season with salt and pepper to taste.
Mix sour cream and soup together. Stir into hash brown mixture. Spread into glass baking dish. Sprinkle cheese over top. Sprinkle corn flakes over cheese.
Drizzle ½ stick of melted butter over top.
Bake at 350° for 1 hour and 15 minutes.
The Ultimate Biscuits and Gravy
1 lb. bulk fresh sausage (Jimmy Dean)
2 tbsp. all-purpose flour
2 cups half-and-half, plus more if needed
nutmeg (to taste)
¼ tsp. Worcestershire sauce
kosher salt (to taste)
freshly ground pepper (to taste)
hot sauce (to taste)
In a large skillet, cook sausage, breaking it up with a spatula or fork. Cook until browned; drain fat. Sprinkle the flour over cooked sausage in the skillet; stir to coat.
Gradually stir in the half-and-half, nutmeg, and Worcestershire sauce. Cook, stirring constantly until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if sauce becomes too thick.
Season, to taste, with salt, pepper, and hot sauce. Serve over biscuits or pork chops.
Yields: 4 Servings
Time to make: 15 min
2 tbsp. all-purpose flour
2 cups half-and-half, plus more if needed
nutmeg (to taste)
¼ tsp. Worcestershire sauce
kosher salt (to taste)
freshly ground pepper (to taste)
hot sauce (to taste)
In a large skillet, cook sausage, breaking it up with a spatula or fork. Cook until browned; drain fat. Sprinkle the flour over cooked sausage in the skillet; stir to coat.
Gradually stir in the half-and-half, nutmeg, and Worcestershire sauce. Cook, stirring constantly until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if sauce becomes too thick.
Season, to taste, with salt, pepper, and hot sauce. Serve over biscuits or pork chops.
Yields: 4 Servings
Time to make: 15 min
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