A Happy Easter Breakfast!

Tags

benedict, breakfast, classic, Easter, eggs, hollandaise, sauce, spring

Happy Easter!! Today is a gorgeously sunny day. The birds are cheeping and there will be millions of children hunting brightly colored eggs all over our country. It is a good day!

Every good day should be started with an even better breakfast. Eggs Benedict is the perfect dish to serve for your Easter brunch, next to a pitcher of mimosas.

Eggs Benedict for One

• 2 eggs
• 4 slices of bacon
• 1 English muffin, toasted
• 1 batch of hollandaise sauce
• 1/2 avocado
• Salt and pepper, to taste

Fry your bacon until crispy. In the meantime, smash the avocado coarsely. Prepare your eggs as you desire. I personally prefer gently fried over poached. On a plate, place the toasted English muffins. Top them with the avocado, then the bacon. Gently place an egg on each toast. Spoon the desired hollandaise sauce over the eggs. Season with salt and pepper. Serves 1.

Advertisement

Ham, Cheddar, and Potato Frittata

Tags

breakfast, casserole, cheese, easy, egg, food, frittata, gluten free, ham, meal, quick

My new job is great. It is not great to home at 630pm (at the earliest) every night and still have to fix dinner. I know I could just not cook but what would I eat for lunch the next day? Cafeteria food is ok sometimes but it’s greasiness and boring flavors get old. I mean, how many slices of pizza and chicken strips can one person eat?!? This meal is quick and good for any of the three meals in busy day.

Ham, Cheddar, and Potato Frittata (from Alaska From Scratch)

• 2 tbsp butter
• 2 cup russet potatoes, peeled and chopped in small, uniform cubes
• 1 cup diced ham
• 6 eggs
• 1/4 cup milk
• 1-1/2 cup cheddar cheese, grated
• 1/3 cup green onions, thinly sliced
• Salt and pepper to taste

Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until  tender (mine took about 12 minutes, but it will depend on how small you cut them). Add diced ham to the potatoes and cook another 2 minutes.

In a bowl, whisk eggs, milk, 1 cup of cheese, green onions, salt and pepper. Pour into skillet, give a quick stir, cover, and reduce heat to low. Cook for 6 minutes.

Meanwhile, preheat broiler. Remove lid from pan and top with remaining cheese. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to only gently brown. Garnish with more green onion. Cut into wedges. Serves 6.

Omelette Pie?!

Tags

bacon, breakfast, easy, eggs, food, lorraine, mushrooms, quiche, Southern

When my husband came in the kitchen last night, he gave this dish a funny look and said, “What’s that?” I told him it was a quiche. He said, “No one here is French! It’s omelette pie!” Regardless of what you call it, it’s tasty and easy to through together. Perfect for breakfast during the hurried holidays or for a lovely brunch with friends.

Quiche Lorraine

• 1 prepared pie crust
• 1/2 pound of bacon, fried and diced
• 6 oz fresh mushrooms, sliced
• 1/2 cup finely chopped onions
• Olive oil
• 1 cup milk
• 1/2 cup heavy cream
• 3 eggs
• Slat and pepper to taste
• 1/8 tsp ground nutmeg
• 1 cup grated gruyere (I used cheddar because it’s what I had)

Preheat oven to 350 degrees. Place the crust in a pie pan and prick the crust with a fork to prevent bubbles. Parbake the crust until just starting to show color. Remove from the oven until the filling is prepared.

In a small skillet, saute the onions and mushrooms together. Pour off any extra juices. In a large bowl, whisk together the eggs and the cream. Add the milk and nutmeg, whisking again.

In the crust, sprinkle the bacon. Top with cheese and the mushroom mixture. Pour the eggs over it all. Place the quiche in the oven and bake until set, about 25 minutes. Allow to cool for 10 minutes. Serves 4 to 6.

Almond Date Breakfast Bars

Tags

almond, bars, breakfast, cookbook, date, healthy, Smitten Kitchen

I have decided to live/eat as healthy as possible these next two weeks before Thanksgiving. And why? So I can eat as much as I want, when I want, the week of Thanksgiving and still fit in my jeans. Will this actually happen? I don’t honestly know. I have a bad track record. I say, “No carbs with week!” And then I read about an amazing chocolate cake recipe I JUST HAVE TO TRY! You can see where this is going…

Anyway, the goal is 45 minutes of cardio four days a week until Thanksgiving and to eat as well-balanced a diet as possible. That means I’ll have to get up early and go to the gym before work. Blech! I am certainly not going to get up at the crack of dawn 6am and cook anything. I can’t work out on an empty stomach though. And I don’t want any of those overly sweet energy bars sold commercially. These bars are just perfect. They put a tad bit of food on your empty stomach without overwhelming you with bulk and sugar. And they are a snap to throw together.

Almond Date Breakfast Bars (a slightly altered Smitten Kitchen cookbook recipe)

• 1 cup chopped dried pitted dates
• 1 1/4 cups quick rolled oats
• 3 tbsp whole wheat flour
• 1/3 cup wheat germ
• 1/2 cup thinly sliced almonds
• 1/2 tsp table salt
• 1/4 tsp ground cinnamon
• 1/4 cup almond butter
• 1/4 cup olive oil
• 1/4 cup honey
• 1 orange, zested
• 1/4 tsp vanilla extract

Preheat your oven to 250 degrees. Line and 8×8 inch glass pan with parchment paper, leaving enough to go up all the sides of the pan. Stir together the dates, oats, flour, wheat germ, almonds, salt, and cinnamon. In a glass measuring cup, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth. Pour the wet ingredients over the dry and stir until well combined. Spread the batter into the prepared pan, pressing the mixture firmly into it.

Bake the bars for 20 to 25 minutes or until browned around the edges. They will still seem pretty soft when you remove them but as they cool they will harden. Once cool completely, use a serrated knife to cut them into bars. If still too crumbly, place in the fridge for 30 minutes then cut them. Makes 16 2-inch square bars (165 calories per bar).

Pumpkin Pie Oatmeal

Tags

breakfast, cinnamon, gluten free, oatmeal, pie, pumpkin

My husband eats oatmeal all the time but I am normally a little put off by it. This Southern girl prefers cheesy, buttery grits. Who wants grayish, lumpy mush for breakfast when you can have savory, deliciousness instead?! This recipe may have changed my mind about oatmeal. I love the explosion of flavor in this recipe. It is filling and so easy to make, which makes it especially great for busy work mornings. If I like this oatmeal, I wonder if there are other possible combinations in my future?

Pumpkin Pie Oatmeal (A variation of this recipe from the Undressed Skeleton)

• 1/2 cup quick oats
• 1 cup water
• 1/4 cup almond milk
• 1/2 cup pumpkin
• 1/8 cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• Chopped pecans

Mix the oats and water together. Microwave for 2 minutes. Stir in almond milk and pumpkin until creamy. Stir in the brown sugar and the spices. Top with chopped pumpkins.

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

Tags

bacon, breakfast, cheese, eggs, food, mushroom, parmesan, portabello, spinach

As I go back to work (I was on vacation for 11 days), I amazed by just how good I feel when I am at home. It is so wonderful to have time to plan meals, exercise, and do some relaxing activities. I have been sleeping well, reconnecting with friends, and reading a long anticipated book. I have been able to catch up on my blogging and plan a couple of posts in advance. I wish I could be on vacation forever!

This recipe was just something I threw together but from the first bite I was in love! It is quick enough to fix before work but tasty enough to satisfy. Omit bacon and add tofu if you want to go vegetarian. You really should try this recipe!

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

• 1 portabello mushroom cap
• 1 slice bacon
• 1 cup fresh baby spinach
• 1 clove garlic, microplaned
• 1 egg
• Salt and pepper
• Parmesan cheese

Preheat oven to 400 degrees. Season your mushroom cap as you desire. Bake for 10 minutes or until mushroom is tender. In a skillet, fry your slice of bacon. When done, drain on a paper towel. In the remaining grease, add the garlic and spinach. Cook until spinach is just wilted; remove. In same skillet, fry the egg over easy; the runny yolk makes a decadent gravy. On a plate, top the mushroom cap with the spinach, bacon, and egg. Top with a bit of freshly grated Parmesan cheese. Season with salt and pepper.

Southern Breakfast Napoleons – NOLA Series Part 3

Tags

bacon, breakfast, cheese, eggs, grits, napoleons, Southern, spinach

The best things of the South include grits, bacon, and fresh produce. I love that this recipe feels decadent but only takes minutes to put together. Can’t you just imagine sitting on a New Orleans street after a long night drinking and eating this to counteract the inevitable hangover?

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleans (inspired by this recipe)

• 1 egg
• 3 slices of bacon
• 1/4 cup quick grits
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 cup shredded extra sharp chedder cheese
• 1 cup water
• 1 cup fresh spinach
• 6 small mushrooms, quartered
• Salt and pepper to taste

In a skillet, fry bacon until crispy. Drain and reserve the drippings. In a sauce pot, bring the water to a boil. Add salt and the grits. Cook according to package directions. In the bacon skillet, saute together the spinach and mushrooms with a bit of the bacon grease. Fry the egg to your desired doneness. (I like over easy.) When the grits are cooked, add in the garlic, cayenne, cheese, salt, and pepper. Mix well until cheese is melted. On a plate, spoon out the grits. Top with the spinach and mushrooms combination. Place the bacon slices and the egg on top of the greens. Though this recipe serves only one, you can multiple it no problem!

The Five Rules of French Toast

Tags

breakfast, food, french, main dishes, Southern, toast

When I was a little kid, I had all kinds of rules about my french toast. I still do.

Rule 1: White sandwich bread is the only bread worthy of this dish.

Rule 2: Each slice must be cut into strips when eating. Not at random. Usually 8 bites per slice.

Rule 3: NEVER should the syrup or butter touch the toast. Soggy french toast is disgusting.

Rule 4: Simply using eggs and bread is not enough. You must add some flavor. Think half and half, cinnamon, nutmeg, and vanilla extract.

Rule 5: Using real maple syrup is way better (and you use less) than that fake stuff.

See what I mean? I am high maintenance when it come to french toast. On rare occasions I will make an exception. Maybe my not loving breakfast food makes me pickier. Oh well. I can be a princess sometimes. (Because Lord knows no one will allow me this petulance any other time. Plus who likes a brat?!)

French Toast

• 6 slices of white bread
• 6 large eggs
• 1/4 cup half and half
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• Butter

In a large bowl, thoroughly whisk together the eggs, half and half, cinnamon, nutmeg, and vanilla until frothy. In a large skillet, melt a pat of butter. Soak two slices of bread in the egg mixture until well coated on each side. Fry in the hot skillet until just beginning to brown on each side. Repeat three times. Serve with bacon or sausage. I love that sweet/salty combo!

Fried Apples

Tags

apples, breakfast, fried, gluten free, side dish, Southern

Fried apples are a wonderful, traditional Southern dish. They are almost like pie filling, only better. Best made with a stronger flavored, tart apple, this dish can be made with even old wilty apples.

Fried Apples

• 5 apples, peeled, cored and sliced
• 3 tbsp butter or margarine
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

In a skillet, melt the butter. Add in apples, brown sugar, and spices. Stir and combine well. Cook on medium heat until apples are softened but not mushy. Serve as a side dish or with breakfast.

Breakfast Casserole

Tags

breakfast, casserole, Christmas, food, holiday, morning, sausage, Southern, vegetables

Breakfast on Christmas morning should be tasty and quick. You don’t want to take too much time away from opening Santa’s presents. Any ingredient you would add to an omelet can be added to this casserole.

Breakfast Casserole (from Old World Garden Farms)

• 3 slices bread
• 1/2 lb. ground sausage, cooked & drained
• 1/8 c. yellow bell pepper, chopped
• 1/2 onion, chopped
• 6 oz fresh mushrooms, sauteed
• Large handful of spinach
• 1/2 cup sharp cheddar cheese, grated
• 3 eggs
• 1 cup milk
• 1/2 tsp. salt
• Black pepper to taste

In an 8×8 inch glass casserole dish, combine the bread, sausage, bell pepper, mushrooms, spinach, and cheese. In a bowl, whisk together the milk and eggs. Pour over bread mixture. Refrigerate over night. Bake at 350 degrees uncovered for about 40 to 45 minutes.