This is a wonderful weekend breakfast when you have more than 5 minutes to eat and run.( Not a spelling error above, just being silly to see if you even notice.)
- 2 tbsp. Crisco Oil
- 1 tbsp. butter
- 4 yellow gold potatoes, peeled and cut in 1/2 inch cubes
- Sprinkle of Joe’s Stuff Seasoning (generous)
- pinch of salt
- 4 eggs
- hot buttered toast OR
- toasted bagels
Mix the first 5 ingredients together and cook, stirring until all are golden brown and cooked through. Place in the oven, set on warm, to go to next step.
This is the easier of the two steps. In the same fry pan, crack 4 eggs and add a few drops of water in the pan and cover. Cook for about 1 – 1 1/2 minutes, until the whites are no longer runny.
On 4 plates, divide the potatoes equally and top with an egg. Add the toast or bagel and pour a cup of freshly brewed coffee and a glass of fresh juice.
Oh yes…..what a way to start the day.
If you have children in school who must take lunches or you work and, for a variety of reasons, such as time, money or running out of places to grab a quick lunch, try these. They can be frozen and just grab and go. If you walk to work, warm one up and munch as you walk. Try these, PLEASE.
- 2 cups flour
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 eggs
- 3 tbsp. melted butter
- 2 tbs. snipped dill
- 2 oz. lox style salmon or trout chopped **
- 2 hard cooked eggs, peeled and chopped
- 1 cup potato chips, (I prefer the sweet chili and sour cream chips), crushed
Preheat oven to 400 degrees.
Grease a 12 cup muffin tin and use parchment liners (make your own, if you wish) and set aside.
In a bowl mix together the flour, sugar, baking powder and soda and a pinch of salt.
In another bowl, whisk together the sour cream, buttermilk, eggs and butter. Add this to the flour and stir until just moistened, and yes, it will be lumpy. Gently fold in the salmon (or trout) and eggs.
Spoon the batter into the lined tins, filling about 2/3 full. Sprinkle the crushed chips and snipped dill over the tops. Bake 15 minutes until golden brown in colour. Remove from the muffin tins and let cool on a rack
** you could change it to 3 slices of bacon, cooked crisp.
These are lovely little bites to serve during an afternoon with friends.
- 1 tbsp. olive oil
- 1 small yellow onion, grated
- 1 garlic clove, minced
- 1 tsp. tarragon, chopped
- 1 tsp. thyme, chopped
- 1 cup fresh peas
- 8 large eggs
- 1/2 cup Gruyere cheese, grated
- pinch of salt
- pinch of pepper
- 12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 24 cup, mini muffin tin and set aside.
In a large frying pan, heat the oil over a medium heat and add the onion, cooking until soft (5 minutes), stirring throughout. Stir in the garlic and cook another 1 1/2 minutes. Remove from the heat, adding the thyme, tarragon and peas, then set aside and let cool to room temperature.
In a large bowl, whisk the eggs together with the cheese, cooled pea mixture, salt and pepper until well mixed. Ladle into the prepared muffin, and top with a tomato half, cut side up. Bake for up to 15 minutes until puffed and set. Allow to cool in the pan for a couple of minutes before removing from the pan.
Arrange on a platter and serve warm. Make sure they have napkins.
Brown bag lunches are not a bad thing. Sometimes we just run out of ideas to make it less than drudgery. Give this a try. Yum!
- 1/4 cup Greek Yogurt
- 1 tbsp. fresh dill
- 1 tbsp. milk
- 4 x 4 inch baguettes
- 4 oz. Provolone cheese
- 4 oz. shaved ham (not slices)
- Clausen pickle slices, drained
- 4 hard boiled eggs
- salt and pepper
Mix together the yogurt, dill and milk. Spread this on both sides of the baguettes that have been split length-wise.
Place a slice of cheese in each one and then the shaved ham. Drain the pickle slices well and lay 1 or 2 in each sandwich. Now slice the eggs and spread over the ham. Season lightly with salt and pepper.
Wrap in saran wrap to keep fresh. This makes 4 sandwiches so adjust if you are only making 2. Add a piece of fresh fruit and you have a wonderful lunch without the calories you could have added with mayonnaise.
This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.
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).
This is a beautiful Spring salad to enjoy with family and friends.
- 4 eggs
- 2 pkgs. ramen noodles (100 g pkgs.)
- 125 g green beans, trimmed
- 3 mini cucumbers, sliced diagonally
- 125 g heirloom cherry tomatoes, halved
Boil eggs in water as you would normally, but for 4 minutes. Scoop out and transfer to a bowl of ice water.
Cook noodles in the same pot, following directions, but not using the seasoning packets. Transfer to a colander and rinse well, under cold running water. Drain well.
Again, in the same pot, cook the beans, cooking for about 4 minutes, until tender crisp. Drain and rinse in cold water. Drain well.
- 2 tsp. brown sugar
- 1/4 cup warm water
- 1/4 cup natural peanut butter
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- 1 tsp. sriracha sauce
Dissolve the sugar in water in a medium bowl. Whisk in the peanut butter, lime juice, fish sauce and sriracha.
Peel eggs. Divide ramen noodles equally on 4 plates. Layer on the tomatoes, cucumbers, beans and eggs. Drizzle the dressing over. Add a warm dinner roll and a lovely chilled glass of bubbly.
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.
Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
This is great to place on a Buffet Table.
- 1 tbsp butter
- 10 cups day old bread
- 2 cups grated asiago cheese
- 3 shallots, thinly sliced
- 1/4 cup Italian parsley, finely chopped
- 1 bunch asparagus, trimmed and cut in 1 inch pieces
- 10 large eggs
- 4 cups whole milk
- 1 tbsp. Dijon mustard
- pinch of salt and pepper
In a skillet melt the butter and add the shallots and asparagus, stirring often, cooking until the asparagus is tender-crisp. This should take about 5-6 minutes.
Butter a 13 x 9 inch baking dish and toss together the asparagus mixture, all the bread and one half of the cheese and parsley.
Whisk together the eggs, milk, mustard and salt and pepper and pour over the bread. Press gently to submerge the bread. Cover with the plastic wrap and refrigerate for one hour.
Uncover and bake in a preheated 350 degree oven until it is puffed and golden. The center should not jiggle when gently shaken. This should be 55-60 minutes.
Let cool for 12-15 minutes before cutting in squares. This is truly yummy.
It is simple and we used it in our Bed and Breakfast occasionally. Bring it up with different flavours with anything you like to have. This is a favourite of ours.9 inch pie crust (homemade or frozen)
- 12 bacon slices (I like the maple bacon)
- 4 large eggs, beaten
- 1 1/2 cups half and half cream
- 1/2 cup whipping cream
- 1 1/2 cups grated Havarti cheese
- 1 tsp. onion salt
- 1/2 cup chopped asparagus in 1 inch pieces (woody ends cut off)
Blind bake the pie crust, making sure to dock the bottom with a fork.
Fry the bacon crisp and cut in bite size pieces.
Whisk the eggs and cream together. Line the pie crust with the cheese, then add the bacon and asparagus and finally the egg mixture poured over all. Sprinkle with a bit more cheese and bake in a 425 degree oven for 15 minutes and then reduce the oven to 300 and bake a further 30 minutes.
Test the center with a knife. Let stand for 10 minutes then serve with a nice green salad and warm roll and butter.
This is a lovely breakfast or perfect light lunch.
Our poor neighbor got a call this morning and told to come over for a tasting. Don and I are getting ready for our cooking class in April, so we are trying things similar to my cookbook, but not the same things exactly. If I did that, who would buy my cookbook? That is my thinking anyway.
This is what we ‘tasted’ two different ways.
- 4 slices of bacon, cut in thirds
- 5 eggs, divided
- 1 cup flour
- 1/2 cup cornmeal (yellow)
- 2 tbsp. sugar
- 2 1/2 tsp. baking powder
- 1 cup milk
- 1/4 cup melted butter, not margarine
- 1/2 cup cheddar cheese, grated
- maple syrup
- Bacon Jam (recipe for this is on my site)
Preheat oven to 400 degrees.
In frypan, cook bacon until ALMOST crisp. Drain and reserve bacon drippings.
Return 2 tsp. bacon drippings back into the skillet.
To make the scrambled eggs, whisk three eggs, 2 tbsp. water and a dash of salt and pepper. Cook the eggs until they start to set. Tip your pan up and lift up one end to allow the uncooked eggs to flow underneath and cook. Transfer to a bowl and set aside. Don’t cook until completely dry.
First spray 2 1/2 inch muffin tins with pam and then brush in some of the bacon drippings.
In a bowl mix together the flour, cornmeal, baking powder, sugar and pinch of salt. Combine the milk, melted butter and remaining two eggs and whisk to blend well.
Make a hole in the center of the flour mixture and pour in the milk mixture. Gently stir together to combine. Fold in the scrambled eggs and cheese and place a generous spoonful in the muffin cups. (should be full)
Add a piece of the bacon on top of some of them or all (depends on what you want to have.) Bake in the oven for about 15-17 minutes. Just check with a toothpick to ensure cooked through.
If you used bacon on top, drizzle a tiny bit of maple syrup over the top. OMG! Are these tasty or what….
If using bacon jam, put a dollop on top of each muffin and wait for the ooohs and ahhhs. These are delicious and easy to prepare.
This is a win-win breakfast muffin for family or on a platter for a buffet at Easter, Mother’s Day, deck in the summer….you get the idea.