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Archive for the ‘Breakfast’ Category

Last week I made carnitas and as always had some leftover, so when thinking of what to make on a rare lazy Sunday morning I decided to use what was left over for a delicious take on eggs Benedict. 

Carnitas Eggs Benedict

Carnitas Eggs Benedict

Carnitas Eggs Benedict 

Serves 2

Ingredients:

  • 1/2 -1 cup carnitas, reheated (this is dependent on how much I have left over, in my book more is better)
  • 4 eggs
  • 2 egg yolks
  • juice of 1 lime
  • 4 T unsalted butter
  • salt 
  • 1 avocado, sliced

Directions:

  1. Using the same method as my previous Eggs Benedict post, sub out the lemon juice in the Hollandaise for lime, the avocado slices for the English muffin, and the reheated carnitas for the tomato and chicken.
  2. Serve with fruit salad

 

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I’ve been told that this dish is even better than my eggs benedict, which I think is my best breakfast dish! You can substitute another leafy green vegetable for spinach in this recipe, sometimes I substitute kale. Also sometimes I add a second egg for a heartier meal. This dish can also be easily scaled down to two servings, perfect for a romantic weekend brunch!

 

Baked Eggs with Bacon and Spinach

Makes 4 servings

Ingredients:

  • 2 English Muffins, toasted
  • 6 ounces spinach
  • 8 slices smoked bacon
  • 4 eggs
  • 4 tablespoons heavy whipping cream

Directions:

  1. Preheat oven to 400 °F
  2. Cook bacon in a pan until crispy. Remove from pan and reserve drippings.
  3. Add spinach to pan, sprinkle with salt and pepper, and saute for 1 minute.
  4. Brush ramekins with reserved bacon grease. Add English muffins to each ramekin split side up. Divide spinach between the four ramekins. Crumble bacon evenly between each ramekin. Crack eggs into each ramekin, being careful not to break the yolks. Add one tablespoon of cream to each.
  5. Bake for 14-16 minutes, until whites are set but yolks are still runny. Serve immediately.

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These granola bars make a great quick snack on the run or a fast and tasty breakfast. Out of all the recipes I have found for granola bars this one has the least amount of sugar (and whole wants mounds of sugar for breakfast!?!) They are very easy and you can substitute different dried fruits or nuts, and even add mini chocolate chips, to suit your taste.

Fruit and Nut Granola Bars

Makes 20 bars

Ingredients

  • 4 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2/3 cup butter, softened
  • 1/2 cup honey
  • 1/3 cup packed brown sugar
  • 1/2 cup almond silvers
  • 1/2 cup raisins
  • 1 cup dried cranberries

Directions

  1. Preheat oven to 350 and lightly grease a 9×13 pan or cookie sheet.
  2. Combine oats, flour, baking soda, vanilla, butter, honey and brown sugar. Then stir in almonds, raisins and cranberries.
  3. Press mixture into pan using wax paper, you finger tips and palms to
  4. Bake 25-30 min, or until golden brown. Remove from oven and let cool for 10 min then cut into squares and remove from pan to continue cooling. (Note, you wan to cut while still warm as the granola hardens while it cools.)

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MMM, pancakes. So easy from a box, but also so easy from scratch. Even easier than pancakes from a box if don’t have mix and have to drive to the store to get some. Simply serve these with butter and some good pure 100% maple syrup.

Super Easy Pancakes

Makes 4 servings, about 12 small pancakes

Ingredients

  • 2 cups sifted or stirred flower
  • 2 1/2 teaspoons baking powder
  • 3 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 teaspoons vanilla
  • 2 Tablespoons melted butter

Directions

  1. Mix dry ingredients in a small bowl.
  2. In a large bowl mix together eggs, milk and vanilla.
  3. Slowly add dry mix to the wet, whisking as you go. If too dry add a little more milk. When throughly mixed add butter.
  4. Heat a griddle on medium, when hot add butter and make pancakes with approximately 1/4 cups of batter. Once bubbles start to form on top of the pancake batter flip the pancakes and cook for an additional minute or two, until golden brown. Repeat with the remaining batter, using butter first to grease the griddle.

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This is a delicious, healthy breakfast, great for a weekend morning. You can replace the bacon with mushrooms for a vegetarian option or with pancetta, chicken or some leftover meat if you prefer. I like to use slow cooked beans that have a bit of spice to them. And of course this dish can take a healthy dose of hot sauce for those who love heat!

Spinach, Bacon and Eggs Breakfast Bowl

Makes 1 serving

Ingredients

  • 2 handfuls of washed spinach (if not using baby spinach, cut into bite sized pieces)
  • 1 tomato, diced
  • 2 Tablespoons diced red onion (about 1/6th of a medium red onion)
  • 2 Slices Bacon
  • 2 Eggs
  • 1 Tablespoon vinegar
  • 1 Cup Black Beans (canned or prepared, I use my Twice Cooked Black Beans)

Directions

  1. In a medium pot fill half way with water and add vinegar, bring to a boil.
  2. Add beans to a small pot and bring to a slow simmer. (Or, for a lazier option just reheat them in the microwave!)
  3. Meanwhile cook bacon to your prefered doneness, remove from pan and dice bacon.
  4. In a bowl combine onion, tomato and bacon. Salt and pepper to taste.
  5. Poach eggs in boiling water.
  6. Add spinach to a bowl, ladle beans on top, add tomato, onion, bacon mixture and then top with poached eggs.
  7. Serve with hot sauce.

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Another slow cooker recipe that tastes amazing! I found this on the Cooking Light website, but tweaked it (and halfed it) to suite my tastes. I have only eaten this on cinnamon rainsin toast and english muffins so far, but can imagine it on pancakes as well. Since the mixture gets strained you don’t have to peel the apples, though you could if you wanted to. Once done I split it into thirds and freeze 2/3rds of it since it only lasts one week in the fridge.

Overnight Apple Butter

Ingredients:

  • 5 Apples, cored and cut in chunks
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/8 cup apple cider
  • 1/2 Tablespoon cinnamon
  • 2 dashes ground cloves
  • 1 dash nutmeg

Directions:

  1. Combine all ingredients in the crock pot
  2. Cook on low for 10 hours
  3. Place a fine mesh seive over a bowl. Scope 1/2 of mixture into seive and press through. Once first half is strained do the same with the second half of the mixture.
  4. Return stained mixture to the slow cooker. Cook on high, uncovered for 1 1/2 hours, stiring every so often.
  5. Alow mixture to cook then transfer into a bowl. Lasts in fridge for up to a week, or freeze to keep for longer

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 Eggs Benedict is one of the best brunch foods out there. Most people think that it’s hard to make but it’s not, it is all about the timing and not overcooking the hollandaise sauce. Though typically made with Canadian bacon, I found myself too lazy to run to the store to get some this morning, so I substituted leftover roasted chicken and a tomato. When I do make this recipe with bacon I use thick cut smoked or maple bacon instead of Canadian, that’s just my preference. If you make this with bacon cook it between the first two steps and then set aside.

 

Tips and Tricks

  1. Timing: This is the real key here, I listed the directions in the exact steps I do them. Make sure to prep everything before you start cooking, this will make things go a lot smoother
  2. Hollandaise Sauce: This sauce curdles when over cooked, remember less is more here. Also, make sure the double boiler does allow the boiling water to touch the bowl with butter and egg yolk
  3. Poaching Eggs: Do not add salt to the water in which you are poaching eggs. Also make sure the water is at a rolling boil before you add the eggs.

 

Roasted Chicken and Grilled Tomato Eggs Benedict

Makes 2 servings

Ingredients:

  • 2 English Muffins
  • 6 Eggs
  • 4 slices roasted chicken breast
  • 1 tomato cut into 4 slices
  • 1 teaspoon Olive Oil
  • 1 Tablespoon Vinegar
  • 4 Tablespoons butter
  • 1 lemon, juiced
  • Salt

Directions:

  1. Fill a medium sized pot 3/4 of the way with water, add 1 tablespoon vinegar. Fill a smaller pot half way with water and place a second bowl on top. Bring both to a boil while you complete the next steps.
  2. Separate yolks of 2 eggs, discard the whites or save for another recipe. Whisk the 2 yolks.
  3. Prep the remaining eggs to be poached; crack them into a class not breaking the yolks (I put mine in whiskey glasses.)
  4. Half the English muffins and start them in a toaster.
  5. By now the water in the smaller pot should be boiling. Add the butter to the top bowl over the smaller pot (ie, the double boiler).
  6. Heat oil in a small pan. Add the tomatoes, cook 30 seconds, flip, salt to taste and cook another 30 seconds. Turn off burner but leave the tomatoes in the pan to keep warm.
  7. Heat roasted chicken (you can do this in the same pan, at the same time, as the previous step).
  8. By now the medium pot should be boiling (it needs to be at a rolling boil to properly poach eggs.) Add the 4 eggs gently being careful not break the yolks. Set timer for 1min 30 seconds. Move onto the next step, once the timer goes off turn off the water. You can leave the eggs in the water until ready to serve. (Note: they will continue to slowly cook, so you wont want to leave them for more than about 2 minutes.)
  9. Whisk egg yolk into the melted butter over the double boiler. While continuously whisking add the lemon juice and about half a teaspoon of salt (more or less, to taste). Whisk the mixture until it starts to thicken, about 45 seconds. Then remove from heat immediately. (This sauce curdles quickly, once removed from heat it will continue to thicken as it cools.)
  10. Remove English muffins from toaster, on top of each slice add one tomato, a slice of chicken, a poached egg and then drizzle with 1/4 of the sauce.
  11. Serve Immediately and enjoy!

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