Oven Poached Eggs
2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste
- Preheat oven to 350 degrees.
- Cook bacon until crisp.
- Melt butter and coat entire inside of ramekin or muffin tin.
- Break 1 egg (try not to break the yolk) in each ramekin or muffin slot.
- salt and pepper.
- Bake 8-10 minutes or until just set.
- Top each egg with a slice of crumbled bacon and then grated cheddar cheese.
- Bake another 3 minutes.
- Serve with chilled juice and toast.
I use oven safe ramekins at home, but when we're camping I use a cupcake tin.
1:15 PM |
Category:
Breakfasts,
Quick
|
Toasted French Toast ~ We hate soggy French Toast and this recipe conquers that. 8 slices thick white bread
(Kiy Note: I will most likely use wheat or a wheat mix, it's a rare thing for us to have nice, wonderful, yummy white bread in the house. Bummer. I hate eating healthier!) :)1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
- Toast bread, but not browned.
- Preheat griddle and coat with a small amount of butter.
- Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
- Whisk in flour until smooth.
- Pour milk mixture into a baking dish.
- Soak bread pieces for a few seconds on each side.
- Grill for several minutes on each side until golden brown.
- Serve with warm maple syrup.
1:10 PM |
Category:
Breakfasts
|
Day 134.
I am not from the south, which means I am not very familiar with grits. I did watch a southern cooking show on the Food Network that discussed grit cooking methods, and I love "My Cousin Vinny"---so I know that any self-respecting Southerner stays away from instant grits.
But that's pretty much where my knowledge ends.
And it's perfect.
The Ingredients:
1 cup grits
5 cups of water
1/4 cup butter
1/2 t kosher salt
The Directions:
Combine all of the ingredients. I didn't spray the stoneware, or bother to melt the butter. I just threw it all in (butter floats!).
Cook on low for 6-8 hours.
This cooked for exactly 7.
Stir well and top with desired fixens'. The kids and I used a bit of shredded cheese the way that The Kitchen Madonna recommended. My mom likes to stir in preserves.
The Verdict: Wow. I like grits! They weren't slimy the way I imagined them to be, and the texture was really nice in my mouth. The big kid wasn't terribly impressed, but the little one ate almost a whole bowl. I loved how easy they were to prepare, and that they are naturally gluten-free.
I have quite a bit of the package left over, and grits are now going to make it into the regular breakfast rotation.
9:02 PM |
Category:
Breakfasts
|
Quick Quiche (Kiy Note: Made this on 11/20/2008, quicker, easier and tastier than my previously posted recipe. I will be using this one from now on!)
PREP TIME: 15 Min
COOK TIME: 35 Min (Kiy Note: Mine took closer to 50 minutes and probably could have used another 5-7)
Ingredients:
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted (Kiy Note: I did not use)
4 eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour (suggested: ½ cup pancake mix - Kiy Note: I used Reduced-Fat Bisquick)
1½ cups milk
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
6:19 AM |
Category:
Breakfasts,
Quick
|
Cracker Barrel's Hashbrown Casserole
RECIPE BY: kleigh83
My parents worked on a Cracker Barrel training video (which they use to train the chefs) and got this recipe a few years ago. Cracker Barrel's recipe seems to have changed a bit over these few years but not for the best. This is their recipe though and has become a family favorite. We usually have it now for Easter and Thanksgiving and its also great for a brunch. Happy Cooking!
Posted on: Sep 3, 2003
Ingredients:
1 bag oreida potato shreds hash brown (they only make one size)
1 onion, chopped or diced
1 can cream of mushroom soup
1 can cream of celery soup
3 tablespoons margarine
½ lb colby cheese, grated
Directions:
- Preheat oven to 350*F.
- Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
- Coat a 9" x 13" baking dish with spray oil.
- Spread mixture into dish.
- Sprinkle other ½ of cheese evenly over top.
- Dot margarine evenly over the cheese.
- Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.
10:33 AM |
Category:
Breakfasts
|
Potato Pancakes
Emeril Lagasse, 1996
1 large, baking potatoes, like russets, about (8 ounces)
½ medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
¼ teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce, for garnish
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add ½ cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
Kiy Note: After reading the comments I am going to halve the amount of lemon and maybe the same with the onion (I am not a huge fan of onion). I am going to try this with frozen shredded potatoes to save time. Hopefully it will still work!
9:20 PM |
Category:
Breakfasts
|
Ricotta Pancakes
Giada De Laurentiis
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings (16 pancakes)
2 cups water
1/3 cup sugar
1/3 cup honey
1½ teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries (Kiy Note: I don't add these into the batter, I just serve them on the side now ... less mess!)
Melted butter
Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
7:15 PM |
Category:
Breakfasts
|
Christmas Morning, 2007
Special Thanks to my Mom for digging up this recipe and sending it to me. She made it one year, in the mid-late 90's for us one Christmas that Jeff, Drew and I drove up from Virginia to Michigan for Christmas. I loved this dish and have wanted to make it ever since. NOT low-cal, but high-memory! Thanks Mom!
Stuffed French Toast
(Remember Sally Jessie Raphael of talk show fame? This is her recipe!)
*Updated January 4, 2009 8 to 10 slices bread, crusts removed (Kiy note: I did NOT remove the crusts and used 12 total slices. Perfect.)
2 c. milk (Kiy Note: Fat-Free)
1 (8 oz.) pkg. cream cheese (Kiy Note: I use Neufchatel 1/3 Less Fat)
1 tsp. vanilla
12 eggs, beaten (Kiy Note: I rarely, if ever, use jumbo or even large eggs, medium work just fine and we don't notice the difference)
cinnamon and sugar (Kiy Note: Because Emi is eating this also, I did not use Splenda. Word is still out on what this does or does not do to little people. For now, we are erring on the 'do not use', at least until she is two. I just used less, about a tablespoon on each level.)
1/3 cup maple syrup (Kiy Note: I used the sugar-free table syrup)
Cube bread and place ½ in a 9 x 13 inch baking dish. Cube cream cheese and place on top of bread. Sprinkle with cinnamon and sugar. Top with remaining bread and sprinkle with more cinnamon and sugar.
Combine eggs, maple syrup, milk and vanilla. Pour on top of bread. Cover with plastic wrap and refrigerate overnight. Bake at 375 for 45 minutes. Serve with maple syrup. Serves 8.
Kiy Note: I no longer halve this as we love it the next day reheated for breakfast.
6:42 PM |
Category:
Breakfasts
|
