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Posts Tagged ‘Breakfast’

Baked Eggs with Bacon and Spinach

Posted in Breakfast, tagged , , , , on June 19, 2011| 1 Comment »

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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Fruit and Nut Granola Bars

Posted in Breakfast, Snack, Vegetarian, tagged , , , , , , , , on June 9, 2011| Leave a Comment »

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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Super Easy Pancakes

Posted in Breakfast, Vegetarian, tagged , , , on April 3, 2011| Leave a Comment »

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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Spinach, Bacon and Eggs Breakfast Bowl

Posted in Breakfast, tagged , , , , , on March 19, 2011| Leave a Comment »

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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