This is a beautiful looking dish to make for a light dinner with a crisp green salad.
- 1 pkg. frozen puff pastry, thawed
- 1 cup diced ham
- 2 cups coarsely grated cheese (choose your favorite)
- 2 cups sliced mushrooms
- 2 large eggs
- 1/2 tsp. chopped fresh rosemary
- pinch of sale and pepper
- 1/4 tsp. ground nutmeg
- 1 cup sour cream
Preheat oven to 400 degrees.
Roll out and unfold 1 pastry sheet on each of two baking sheets.
Top with ham, cheese and mushrooms, leaving a 1/2 inch plain border. Whisk together the eggs, rosemary, pepper, salt and nutmeg in a bowl. Whisk in the sour cream until smooth.
Spoon the egg mixture over the toppings on each pastry. Bake in the oven until the pastry is puffed , golden and the toppings are set. This should take about 23-25 minutes.
Yes, men really do eat quiche and they will absolutely love this one. Don made it twice this week, once for the girls when they came over to set the Christmas tree up for us and again, when we had special company for lunch. There were not even crumbs left over, trust me.
- 2 cups shredded Swiss cheese
- 12 large shrimp, tails removed
- 1 tbsp. finely chopped celery, ribs removed
- 1 tbsp. finely chopped parsley
- 1 tbsp. grated onion
- 1 tbsp. flour
- pinch of salt
- 3 eggs
- 1 cup cream
- 1 9 inch unbaked pie shell
- grated parmesan cheese
Clean the shrimp and cut each one in quarters equally. Toss together the cheese, shrimp, grated onion, celery, parsley, flour and salt, making sure it is well mixed.
Beat the eggs lightly and gradually stir in the cream. Add this to the cheese mixture, stirring well to combine. Pour into the pie shell.
Bake is a preheated 375 degree oven for 30-35 minutes or until a knife inserted in the middle comes out clean.
Serve this with a beautiful spinach strawberry salad and you have a winner. You could always add a glass of chilled white wine as well.
This is very different, but intriguing to say the least. Can be served with a Chutney. It can be made with a hot sausage meat but is definitely better with a mild sausage.
- 6 small eggs
- 1 1/4 lb. mild Italian sausage meat
- 1 cup Panko crumbs
- 2-3 cups Crisco oil
Boil the eggs in a pot of water for about 4 minutes. Transfer to a bowl with ice water and cool for 5 minutes. Peel and pat very dry with paper towels.
Divide sausage meat into 6 portions. Flatten each portion into 5 inch circles. Place an egg in the center of each circle and wrap the meat around the egg to completely cover.
Pour the Panko crumbs into a shallow bowl and coat each sausage covered egg completely.
Pour the oil into a large pot until it reaches 1/2 inch up the sides. Heat over medium heat. Add 2 eggs and cook, turning often until the panko turns a golden brown (2 minutes). Transfer to a paper towel lined platter. Repeat with remaining eggs. The oil should be 325 degrees for the eggs.
This can be served warm or cold (I prefer the warm).
One of the nicest things that hits the grocery market are the sandwich loaves sold at Super Store. They have the crusts removed, ready for all the recipes you need them for. Whole Wheat or White – your choice. With that in mind, go for it with this recipe.
- 12 slices fo crustless bread
- 1/3 cup melted butter
- slices of bacon, crisp and chopped
- 6 oz. shredded gouda cheese
- 12 medium eggs
- 2 oz. shredded Swiss cheese
- few drops of hot sauce
- few tbsp. heavy cream
Flatten the bread with a rolling pin. Brush both sides with melted butter and press into 12- 6 oz. ovenproof ramekins or muffin tins.
Place them all on a cookie sheet and bake in a 350 degree oven for 10-12 minutes. Now divide the bacon, and cheese evenly among the dishes.
Mix together the cream and hot sauce and set aside. Crack each egg in a small bowl and carefully slide one egg into each nest. Take tsp. of the cream liquid and pour over each egg. Top with remaining grated cheese.
Bake for about 16-18 minutes until the eggs are done to taste.
Great way to have a “be kind to yourself” kind of breakfast. Fresh fruit, juice and freshly made coffee fills the bill.
With Easter around the corner and family coming for the holiday, this strata is a wonderful addition to a Sunday morning Brunch…..or Mother’s Day celebration.
- 2 tbsp. butter
- 1 cup finely chopped onion
- 4 8 inch flour tortilla
- 4 oz. shrimp, cooked, deveined
- 4 oz. flaked cooked crabmeat
- 1/4 cup shredded Emmental cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp. fresh dill
- 3 eggs
- 1 1/2 cups whole milk
- 1 tbsp. flour
- pinch of pepper
- extra shrimp, cooked, peeled and deveined for garnish
Spray a 2 qt. cooking dish with Pam. In a medium skillet melt the butter and cook the onion for 3-4 minutes until tender.
Cut the tortillas into bite-size pieces. In the baking dish, place 1/2 the onion and tortilla pieces and 1/2 of the shrimp and crab and dill. Repeat the layers.
Whisk together the eggs, milk, flour and pepper until smooth. Pour over the strata, cover and refrigerate over night.
In the morning, let sit for 35 minutes before baking. Bake uncovered in a 350 degree oven for about 50 minutes until a knife inserted in the middle of the strata comes out clean and is a golden colour.
Let rest for 5 minutes and cut into squares. Garnish with the extra shrimp and serve on a pretty platter.
Always looking for something different for breakfast? Tired of the same old, same old?
If you like toast, like eggs and like avocado then try this one. Together they are a refreshing new “love this” dish to serve.
- 1 ripe avocado
- 1 tsp. fresh lime juice
- pinch of salt and freshly ground pepper
- 3 slices sesame bread, lightly toasted (if serving 3 people)
- 1 cup lightly packed fresh pea shoots
- olive oil for drizzling
- 1 tbsp. white vinegar
- 3 large eggs
In a small bowl, scoop the flesh from the avocado, add the lime juice, salt and pepper.
Mash with a fork until mostly smooth, with some chunks still remaining. Divide the avocado among the 3 slices, spreading evenly. Top with the pea shoots and drizzle with oil.
In a deep skillet with about 2 inches of water, simmer and stir in the vinegar. Crack an egg into a small bowl and gingerly let slide into the water. Repeat with the remaining 2 eggs. Poach until the whites are set yet the yolk is still a little runny. For a firmer egg, cook another 2 minutes longer.
Remove the eggs, one at a time with a slotted spoon and place on each slice of toast.
Serve immediately. In a word….YUMMMMMMMY!
Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
This recipe is in my cookbook (page 30) but here for you all to try. My niece asked me for it just moments ago and I thought I would add it here.
This will serve 2 hungary people or 4 light eaters.
- 2 english muffins
- 4 thick slices of Canadian bacon, warmed or smoked salmon lox
- 4 eggs
- Hollandaise Sauce (recipe follows)
Split, toast and lightly butter the english muffins.
Place the slices of the warmed bacon or lox on top of each half.
Poach the eggs in water that you have put a little vinegar in so they don’t float all over the place.
When eggs are cooked (not over cooked), place gently one on each muffin.
- 3 egg yolks
- pinch of salt
- pinch of sugar
- 3 drops of tabasco sauce
- pinch of dry mustard
- juice of half a fresh lemon
- 3/4 cup butter
Combine first 6 in grediednts in a blender and blend on high to mix. Microwave butter until melted.
Turn blender on high and slowly pour the butter into the yolk mixture in a steady stream until all has been added. When reheating only use hot water, not boiling (to avoid curdling the eggs).
Place an egg on each muffin half and ladle the sauce over the top. Garnish with a wedge of melon or star fruit.
This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
An omelet in the oven? Yes, in this case. This will serve 4
- 6 eggs
- 1/2 cup milk
- pinch of salt
- 1 drop Tabasco
- 1 cup shredded white cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preheat oven to 325 degrees.
In a blender, beat the eggs, milk, tabasco and cheese. Pour into an ungreased 8 inch round souffle dish.
Bake for roughly 1 hour until the eggs are set.
Serve with a glass of ice cold fruit juice, hot, buttered toast with homemade jam.
Oh yeah, I forgot…..freshly ground, hot coffee. Yummy!
As I mentioned in my cookbook “The B & B Cookbook”, this was a dish that Don made that I thought was special and wouldn’t share with anyone else. Don said that if WE ran the B & B, then I had to share (this took me about 14 years). Here it is, if you are interested. It is absolutely the best.
Makes enough for 2
- 5-6 tbsp. Cheese Whiz
- 5-6 tbsp. cream cheese
- 1/2 cup cream
- 2 English muffins
- 4 large eggs
Melt the cheese whiz in a fry pan over medium heat. Slowly add the cream cheese, stirring constantly until smooth. Now add the cream slowly, until blended.
Crack the eggs and gently immerse in the cheese sauce. The method here is to poach the eggs, not fry them. When the tops are cooked, but still soft, place each egg on a toasted muffin half. Spoon the sauce over the eggs.
Wow, I am all but drooling just typing this. It is really, REALLY the best.
This is one impressive omelet to serve guests, family or….just you!
You will need:
- 2 large eggs, separated
- Pinch of fresh ground nutmeg
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. butter
- 3/4 cup Pepper Jack cheese OR Balderson’s aged cheddar
Preheat oven to 350 degrees.
In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat yolks with the salt, pepper and nutmeg until thick and lemon coloured. Whisk in the sour cream. Pour yolk mixture over beaten egg whites and GENTLY fold together.
Melt butter in a 10″ oven-proof frying pan over medium heat. Tilt to cover the bottom of the pan and then pour in the egg mixture.
Do not stir but cook until omelet is puffy and lightly golden on the bottom. This will take 2-3 minutes. Transfer pan to the oven and bake until top is a pale golden brown (takes 6-9 minutes) and a knife, when inserted, comes out clean. Sprinkle with cheese. Using a spatula, fold half the omelet over the other half. Slide omelet onto a warm plate and serve immediately.
This can be cut in two as it is quite a generous serving.
To take it up a notch, add pre-steamed asparagus, red peppers or mushrooms before folding over the top edge.
This recipe is from my published cook book ‘”The B & B Cook Book”.