Category: Breakfast

Tuscan Poached Eggs

Servings: 2-4
Source: Fine Cooking November 2002 last page.
recipeNotes: Tips
· Try serving the eggs on top of sautéed spinach or lay a slice of prosciutto over them.
· For a more elegant presentation, divide the eggs and sauce into four small gratin dishes before broiling

Ingredients
2 Tbs. olive oil
l clove garlic, minced
1 can (28 oz.) high-quality diced tomatoes (like Muir Glen)
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
4 large eggs
1 Tbs. chopped fresh chives
2 Tbs. freshly grated Parmigiano Reggiano
6 thick slices of good crusty bread, drizzled with oil and toasted

Directions
Set a rack in the upper half of the oven and heat the broiler to high. On the stovetop, heat a 10-inch, straight-sided, ovenproof skillet over medium heat, and once it’s hot, add the oil and garlic. Cook the garlic, stirring often so it won’t burn, until it begins to turn light golden brown, about 30 seconds. Add the tomatoes and thyme and simmer, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Discard the thyme sprigs and season the mixture liberally with salt and pepper. Reserve about one-third of the sauce in a bowl and spread the remaining sauce evenly around the skillet. Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks). Cover the pan and cook for 3 minutes so the eggs set slightly. Uncover the skillet and set it under the broiler until the yolks firm up slightly but are still soft to the touch, about 2 minutes. Remove the pan from the oven. Sprinkle with the chives and cheese. Serve immediately with the toasted bread.”

Muffins, Various

Servings: —

Ingredients

Directions
Cranberry Muffins

In a ceramic or glass bowl combine 1 ¼ cups chopped cranberries and ½ cup sugar and let the mixture stand for 15 minutes.

In a large bowl cream 1/3 cup unsalted batter, softened, beat in 1/3 cup sugar, and beat the mixture until it is light and fluffy. Add 1 large egg, beaten lightly, and beat the mixture until it is combined. Stir in the cranberry mixture, 2/3 cup milk, and the finely grated rind of 1 orange. Into a bowl sift together 2 cups all-purpose flour, 1 tablespoon double-acting baking powder, and 1 teaspoon salt, add the mixture to the cranberry mixture, and stir the batter until it is just combined. (The batter should be lumpy.) Spoon the mixture into 14 buttered 1/3-cup muffin tins, filling them two-thirds full. and bake the muffins in a preheated hot oven (400° F.) for 15 to 20 minutes, or until they are golden. Makes 14 muffins.

Cinnamon Apple Muffins

In a small bowl combine 1/4 cup each of sugar and ground walnuts and ½ teaspoon cinnamon.
In a large bowl combine ½ stick (1/4 cup) unsalted butter, melted and cooled, ½ cup sugar, and 1 large egg, beaten lightly, and stir in ½ cup milk. Into a bowl sift together l½ cups all-purpose flour, 1 tablespoon double-acting baking powder, and ½ teaspoon each of cinnamon and salt, add the mixture to the butter mixture, and stir the batter until it is just combined. (The batter should be lumpy.) Fold in 1 cup peeled and coarsely grated apple and spoon the mixture into 12 buttered 1/3-cup muffin tins, filling them two-thirds full. Sprinkle the muffins with the sugar and walnut mixture and bake them in a preheated mod,.rately hot oven (375° F) for 15 to 20 minutes, or until they are browned lightly. Makes 12 muffins.

Banana Walnut Muffins

In a large bowl combine 6 tablespoons vegetable shortening, melted and cooled, ½ cup sugar, 1 large egg, beaten lightly, and 1 teaspoon each of salt and vanilla. Into a bowl sift together 1½ cups all purpose flour and 1 teaspoon each of baking soda and double-acting baking powder, add the mixture to the shortening mixture, and stir the batter until it is just combined. (The batter shouldi be lumpy.) Fold in 1 cup mashed ripe banana and ½ cup chopped walnuts and spoon the mixture into 12 buttered 1/3-cup muffin tins, filling them two-thirds full. Bake the muffins in a preheated moderate oven (350°F.) for 15 to 20 minutes, or until they are golden. Makes 12 muffins.

Blueberry Muffins

In a large bowl. Cream ¾ stick plus I tablespoon (7 tablespoons) unsalted butter, softened, beat in 2/3 cup sugar, and beat the mixture until it is light and fluffy. Add 1 large egg, beaten lightly, and beat the mixture until it is combined into a bowl sift together 2 ¼ cups all-purpose flour, 4 teaspoons double-acting baking powder, and 1 teaspoon salt, add the mixture to the butter mixture alternately with a total of 1 cup milk, and stir the batter until it is just combined. (The batter should be lumpy.) Fold in 1 cup blueberries, picked over, spoon the batter into 12 buttered ¼ -cup muffin tins, filling them two-thirds full, and bake the muffins in a preheated hot oven (400° F.) for 20 to 25 minutes, or until they are golden brown. Makes 12 muffins.

Griddlecakes Buttermilk Variety

Servings: —

Ingredients
1 cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup buttermilk
1 Tbsp shortening
1 egg
Mix dry ingredients.
Add milk and melted shortening to egg.
Combine the mixtures.
Stir until smooth and bake on hot griddle.

Directions
Mix dry ingredients. Add milk and melted shortening to egg. Combine the mixtures. Stir until smooth and bake on hot griddle.

Griddlecakes -Non-Buttermilk Variety

Servings: —

Ingredients
Non-buttermilk variety

Put in a mixing bowl
½ cup milk
2 tablespoons melted butter
1 egg
Beat lightly. Sift
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt

Directions
Add to the milk mixture all at once. Stir just enough to dampm the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. Cook. Makes 6-or 8 cakes with ¼ cup scoop.

Elsie’s Coffee Cake

Servings: —
Preheat: 350°

Ingredients
mix 1 cup sugar with 1/4 lb butter
beat in 3 eggs
add 1 tsp vanilla

2 cup flour
2 tsp baking powder
1/2 tsp baking soda
mix above 3 items together
and fold
into butter- sugar mixture

fold in 1/2 pint sour cream

Topping
1/2 cup sugar
1 tsp cinnamon

Directions
Pour 1/2 batter into 9 inch square pan – spread half topping
pour balance of batter and topping

Bake for 35-37 minutes

Breakfast Pizza

Servings: 4
Preheat: 500°
Prep Time: 45 min
Inactive Prep Time: 1 hr
Cook Time: 12 min
Source: Adapted from Big Sur Bakery

Ingredients
½ tsp dry active yeast
2 cup plus 2 Tbsp
bread flour, plus more for dusting
Kosher salt
6 strips bacon
½ cup grated Parmesan
2 cup grated mozzarella
6 lg eggs
Freshly ground black pepper
2 Tbsp minced
flat-leaf parsley
2 Tbsp minced chives
2 scallions, thinly sliced
1 shallot, minced.

Directions
The night before, prepare the dough: place ¾ cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees.

Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way. Makes 2 (12-inch) pizzas.