Category Archives: Breakfast/Brunch

Crispy Smoked Salmon and Fried Egg Stack

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We had a bit of leftover salmon from our Smoked Salmon Egg Boats, and this recipe seemed like the perfect fit. The author suggests that we use one pan to cook the salmon and eggs simultaneously; however, I prefer to fry my eggs at a bit of a higher temperature so I used two small pans. Even though the salmon releases fat as it is heated, I found that I needed to add a bit of light olive oil along the way. This might be because I use stainless steel pans rather than non-stick. We added a couple of slices of grilled tomato on top of the avocado mash and served it with a tossed salad. Perfect for a light summer supper .

CRISPY SMOKED SALMON AND FRIED EGG STACK (Servings: 2)

Ingredients:

  • 3.5oz smoked salmon
  • 2 eggs
  • 1/2 sliced avocado mixed
  • 2 slices bread of choice, toasted or fresh

Directions:

  1. Drizzle half of the side of a non tick pan/skillet with a little oil for the eggs. Pan fry eggs on the greased side, and the salmon on the clean side of the pan over medium heat on a nonstick pan/skillet. No cooking oil for the salmon needed, as the salmon releases it’s own natural oil.
  2. Fry until salmon has turned golden and crisp, and the eggs are cooked to your liking.
  3. Top each bread/toast with avocado slices, egg and half of the crispy salmon!

~ CafeDelites.com ~

 

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Smoked Salmon Egg Boats

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What a wonderful brunch idea!! I wasn’t able to lay my hands on a batard, so I used a few smaller loaves. I don’t recommend it — it kind of altered the bread to filling ratio. A larger loaf would be cut in slices that create the “boat” effect that is so striking. For variety, make up any combination of fillings that you especially like. The author suggest some of the following: Gruyère cheese + crumbled bacon + sautéed mushrooms; Feta cheese + halved cherry tomatoes + chives; and Cheddar cheese + crumbled cooked sausage + chopped scallions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, about 15 minutes.

SMOKED SALMON EGG BOATS (Yield: 8 Servings)

Ingredients:

  • 2 sourdough bâtard loaves, or 4 sourdough demi baguettes
  • 1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
  • 4 ounces sliced smoked salmon
  • 12 large eggs
  • 1/2 cup crème fraîche (or sour cream in a pinch)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions (white and light green parts only), thinly sliced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh chives

Directions:

  1. Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet pan with parchment paper.
  2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared baking sheet.
  3. Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats.
  4. Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling.
  5. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.)
  6. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

~ TheKitchn.com ~

Spiced Pepita and Cashew Crunch

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This spiced seed and nut mixture is a healthy addition to any dish. We used as a topping for a yogurt and mango breakfast and, soon after, on a big, mixed salad. Thumbs up both times!!

SPICED PEPITA AND CASHEW CRUNCH (Yield: 1 Cup)

Ingredients:

  • Nonstick vegetable oil spray
  • 1 large egg white
  • 1 teaspoon light agave syrup (nectar)
  • ½ teaspoon garam masala or curry powder
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ¼ cup raw cashews, coarsely chopped
  • ¼ cup shelled pumpkin seeds (pepitas)
  • ¼ cup shelled sunflower seeds

Directions:

  1. Preheat oven to 300°.
  2. Coat a rimmed baking sheet with nonstick spray.
  3. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl.
  4. Add nuts and seeds and toss to coat.
  5. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl.
  6. Bake, tossing once, until mixture is golden brown, 20–25 minutes.
  7. Let cool on baking sheet.
  8. DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.

~ BonAppetit.com ~

Carrot Tart with Ricotta and Herbs

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1CARROT TART WITH RICOTTA AND HERBS (Yield: 6 Servings)

Ingredients

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Directions

  1. Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
  2. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
  3. Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1″ border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
  4. Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
  5. Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
  6. Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

~ bonappetit.com ~

Onion, Ham, and Cheese Frittata

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2Another weekend . . . Another frittata! You can literally take anything that you have leftover in the fridge and make something fabulous to serve up. I made this frittata shortly after the holidays and used up the very last of the Christmas ham, along with onion, cheese and fresh herbs. My favorite method is to begin the prep on the stove and finish it in the oven. Make sure you watch the progress carefully so that your frittata maintains its moisture as it firms up. Serve it with some sausage, hot rolls and fresh fruit for a healthy, satisfying brunch.


Onion, Ham, and Cheese Frittata (Serves 4-6)

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large onion, sliced
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 8 large eggs
  • 1/4 cup milk
  • 1 cup diced ham
  • 1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
  • 1 cup grated Swiss or cheddar cheese

Directions

  1. Position a rack about 8 inches from the broiler and preheat.
  2. Mellt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
  3. Stir the onions, ham, herbs and cheese into the eggs.
  4. Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
  5. Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

~ FoodNetwork.com ~

Frittata with Potato and Prosciutto

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If you have just one potato, some eggs and just a little bit of prosciutto (or ham or pancetta) around this is the recipe for you! Brown the diced potato and some onion in an oven safe skillet. I choose to add my garlic a little later — I am always concerned about it cooking too fast in relation to the chopped onion. Whisk together the eggs, cream, prosciutto, parmesan and some fresh basil while the rest of the ingredients brown up in the pan. Add the mixture to the veggies and cook at medium high until it begins to set. Place the skillet under the broiler until the top has firmed up and the frittata has turned golden brown. For me it took about 7 minutes — it depends on your oven and at what point you decide to transfer the skillet. Pop right out of the pan and onto a plate using a spatula. You can either serve it on bread as suggested below or alone with a side salad. We decided to serve it on toasted harvest bread with a side of Brussels sprouts in butter. A beautiful mouthful!


FRITTATA WITH POTATO AND PROSCIUTTO (Serves 6)

Ingredients

  • 4 tablespoons olive oil
  • 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan
  • 2 ounces sliced prosciutto, coarsely chopped
  • 2 tablespoons chopped fresh basil leaves
  • 1 baguette, cut into 8 pieces
  • 1/4 cup unsalted butter

Directions

  1. Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
  2. Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
  3. Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

~ CookingChannelTV.com ~

Biscuit and Gravy Ring

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Well, it finally happened. I broke down and made biscuits and gravy. I just couldn’t resist this wonderful recipe for biscuits and gravy served in this unique manner. Store bought biscuits are cut in half, rolled and placed in a ring in a 10″ skillet. Sausage gravy is prepared and then poured into the middle before the pan is placed in the oven for 25 minutes. It is a beautiful way to serve this old-fashioned favorite. Perfect for holiday company!!


BISCUIT AND GRAVY RING (Serves 6-8)

Ingredients

  • 1/2 lb. pork sausage, casings removed
  • 1/4 c. all-purpose flour
  • 2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 can refrigerated biscuit dough
  • Egg wash
  • 1 tbsp. chopped fresh parsley

Directions

  1. Preheat oven to 350 degrees F. Grease an ovenproof 10” skillet with cooking spray.
  2. Cook sausage in a medium skillet over medium heat until browned all over cooked through. Sprinkle flour over the sausage and cook for about a minute. Pour in milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season to taste with salt, pepper and cayenne. Turn off heat.
  3. Cut each biscuit in half and roll halves into balls. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching! Add gravy to the center of the biscuit ring.e broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.
  4. Bake for 25-30 minutes minutes until the biscuits are golden. Garnish with fresh parsley and serve warm.

~ Delish.com ~