Tag Archives: Breakfast Recipe
Breakfast in Bed – Spiced Apple Hand Pies
Post by Alison Hein.
Oh no! I cannot believe I forgot to do a Valentine’s Day post!
Well, as they say, better late than never, so here’s a sweet recipe you can either save until next year or surprise your beloved with an unexpected, heartwarming anytime breakfast in bed.
These little pies are deliciously spiced with an amalgam of exotic flavors, and tuck neatly into a small hand for nibbling on the go. If you like, use a small heart-shaped cookie cutter to cut out a heart in each half-moon. Then gently lay the little heart back over the filling before baking.
1 cup flour
½ teaspoon salt
2 tablespoons plus 1 teaspoon water
1/3 cup butter
2 tart apples, such as Granny Smith
1 teaspoon cinnamon
½ teaspoon sugar, plus an additional 1 teaspoon for topping
½ teaspoon flour
¼ teaspoon cloves
A dash each of cardamom, ginger, mace and nutmeg
1 egg white, lightly beaten
To make crust, sift together flour and salt. Remove half of the flour mixture and add to a separate small bowl. Add water to flour mixture and stir to make a paste. Cut butter into small cubes and cut into remaining flour mixture, using a pastry cutter or two forks. Mix all ingredients together until a smooth, uniform dough forms. Wrap dough in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 350°. Remove dough from refrigerator and cut in half. Gently roll out one piece of dough on a lightly floured board, adding more flour as needed to prevent sticking. Roll dough to form an approximate 12×12-inch shape. Cut 3 to 4 6-inch circles from the dough, using a large cookie cutter, a tin coffee can, or cutting around a small plate. If possible, re-roll any leftover dough to form an additional 6-inch circle. Set circles aside until ready to use.
To make filling, peel and finely dice apples. Add to a large bowl and stir in cinnamon, ½ teaspoon of sugar, flour, cardamom ginger, mace and nutmeg. Place about 1½ teaspoons of filling on the lower half of each circle, leaving enough room to crimp dough ends together. Fold top half of dough circle over filling to create a moon shape. Crimp edges together with the tines of a fork. Repeat with remaining dough. Poke a few holes in the top of the pie for venting.
Place pies on lightly greased baking sheets. Brush with lightly beaten egg white and sprinkle with remaining sugar. Bake for 30 to 35 minutes until crust is golden brown.
Makes 6 to 8 hand pies.
Breakfast in Bed – Iced Coffee
Post by Alison Hein.
Curious how we’re all willing to spend five dollars or more for an icy cup of gourmet coffee in a specialty shop, but rarely make it for ourselves at home. It’s about the easiest thing in the world, especially if you (like me) often waste extra coffee you’ve made in the morning. Don’t do that! Any extra coffee should be cooled and put in the fridge – it can be made into a milkshake-like delight with little effort. Iced coffee makes a great alternative to hot, especially during the warm summer months.
My husband and I enjoy hazelnut-flavored coffee, which adds a sweet, nutty flavor to our iced coffee. Other flavored coffees, such as vanilla or coconut, also turn your morning drink into a smooth, sweet liquid confection. My niece Rebecca tells me there is now a Cookie Dough coffee available for purchase!
The biggest tip I can offer is to make simple syrup in advance. It takes only a few minutes, requires readily available ingredients (sugar and water), and dissolves instantly into hot or cold beverages. I keep it on hand for Iced Coffee, Iced Tea, and Lemonade, all of which can easily be brewed and served at home. Store your simple syrup in the refrigerator for up to 30 days.
So, next time you don’t feel like getting dressed in the morning and running to the local coffee shop, stay in your pajamas, make some toast or warm a croissant, pour your brewed coffee over ice into a frosty glass, and savor your smooth, sweet breakfast in bed.
1 cup sugar
1 cup water
To make syrup, pour sugar into a small heavy saucepan. Stir in water and mix well. Place over medium-high to high heat and bring to a boil, stirring frequently. Turn down heat, and simmer for 2 to 3 minutes until sauce is thickened. Set aside and allow to cool.
Makes about 1 cup of syrup.
1 cup brewed coffee, cooled
3 tablespoons half & half, or to taste
Simple syrup, to taste
Put a few ice cubes in a tall, 8-ounce glass. Pour brewed coffee over ice. Stir in half & half and simple syrup to taste. Add a straw. Sip and enjoy.
Breakfast in Bed – Eggs Goldenrod
Post by Alison Hein.
Some know this cheerful golden breakfast dish as Eggs Beauregard. Even more know it as Eggs Goldenrod, a staple in Home Economics classes, uh, a long time ago. It makes sense for budding chefs to practice this simple recipe. Several basic cooking techniques are rolled into one dish: how to hard boil eggs to a perfect consistency; how to toast bread to a light golden brown; how to make a smooth, creamy white sauce; and how to successfully assemble and garnish a dish to an elegant finish. The finished product – warm toasty bread topped with creamy white sauce and dusted with feathery bits of cooked yolk – is lovely to look at, and lovely to eat.
I like to use a light, airy bread, such as brioche, to offset the rich and creamy egg-topped sauce. If you like, hard boil the eggs the day before, then heat them for a minute or two in the white sauce before serving. Also, feel free to use white pepper rather than black if you like to keep your white sauce white.
Let your little ones and fledgling cooks help. Go boil some eggs right now. Then, tomorrow morning, let them toast, sauce and plate for you – a cheerful, golden breakfast in bed!
2 slices of bread
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt and pepper, to taste
2 tablespoons finely chopped parsley
Place eggs in a small heavy saucepan and cover with water. Bring to a boil on high heat and continue to cook eggs for 10 minutes, until hard-boiled. Cool and peel. Separate eggs from whites. Finely chop egg whites and set aside. Push cooked egg yolks through a fine mesh sieve to form an airy powder and set aside. Toast bread to a light golden brown and arrange on 2 plates.
To make white sauce, melt butter in small heavy saucepan. Whisk in flour until smooth, thick paste forms. Whisk in milk and cook until slightly thickened, 3 to 4 minutes, stirring constantly. Season with salt and pepper. Stir in chopped egg whites.
Spoon white sauce over prepared toast. Top with fluffy egg yolk, garnish with parsley and serve immediately. Fresh sliced oranges make a nice accompaniment.
Makes 2 servings.
Breakfast in Bed – Most Ridiculous Grilled Cheese Sandwich
Post by Alison Hein.
Is it breakfast? Lunch? A new meal category yet to be invented like the Hobbit’s Second Breakfast? Your guess is as good as mine, but I do know the Most Ridiculous Grilled Cheese Sandwich is an experience you’ll have to try for yourself.
Many years ago, when I was still a novice cook, my friend Sally introduced me to this addictive compilation. Sally’s family had been making this uber-rich, cheesy, gooey indulgence since she could remember. The philosophy of the sandwich is simple – the richer the better. Thus, tangy cheddar cheese is not enough until mixed with thick, creamy mayonnaise. And a grilled cheese sandwich is not enough until dipped in egg batter and fried in butter until golden brown like French Toast!
I liked the recipe immediately because it combines two of the simplest meals I had already learned to cook – French Toast and Grilled Cheese. The olives provide a necessary foil to offset the cheesy richness of the sandwich. And, it was fun to cook because no one had ever heard of such a thing.
Many years have passed. My culinary skills have greatly increased, and I’ve long since lost touch with Sally. But I still pull out my old frying pan once a year or so, and cook myself up a ridiculous (gooey, indulgent and delicious) breakfast in bed.
2 slices soft, eggy bread
1 cup grated cheddar cheese
½ cup mayonnaise
¼ cup black olives, sliced into thin rounds
Salt and pepper, to taste
½ cup milk
2 to 4 tablespoons butter
Place bread slices on working surface. Add the cheddar cheese, mayonnaise and black olives to a small bowl and mix together. Season with salt and pepper. Spread cheese mixture on one slice of bread, then top with the second slice to form a sandwich.
In a large, shallow bowl, whisk together milk and eggs. Dip the sandwich into the egg mixture, turning once to completely saturate. Melt 2 tablespoons of butter in heavy skillet over medium to medium-low heat. Add sandwich to pan and cover. Cook, turning once, until golden on the outsides and cheese mixture is thoroughly melted, about 6 to 8 minutes, adding more butter as needed. Serve immediately with plenty of napkins.
Makes 1 ridiculous sandwich – enough for 2 servings.
Breakfast in Bed – Rosie’s Omelet Spinach
Post by Alison Hein.
In the household of my dear friends Rosie and Jeff, it is Jeff who is the chief cook. Don’t get me wrong – Rosie’s no slouch in the kitchen, as evidenced by this delicious “mistake.” Our telephone conversation:
Me: What’s new?
Rosie: Not much. Jeff let me in the kitchen this morning so I made breakfast for us.
Me: Nice. What’d you make?
Rosie: Well, I made a spinach omelet, but I made a big mistake.
Me: What kind of mistake?
Rosie: I added too much spinach for the amount of eggs.
Me: So? What’s wrong with that? I like my omelets to have a lot of spinach in them.
Rosie: Yeah, but this one had so much it should have been called Omelet Spinach.
And, just like that, here it is – halfway between fluffy omelet and thick frittata, all the way from mistake to masterpiece – Rosie’s Omelet Spinach! Rosie confessed to adding some finely chopped, near-caramelized sweet onion at the start, then bringing it to a piquant finish with a bit of creamy, sheep’s milk manchego. Be generous with the seasoning and make sure to drain the spinach well before cooking so the eggs are not soggy.
Make no mistake – this recipe is a real keeper. So keep it around when you’re searching for a breakfast in bed that even Jeff would approve.
1 teaspoon olive oil
½ cup finely chopped sweet onion
1 cup frozen chopped spinach, thawed and drained
Seasoning blend (such as Trader Joe’s Everyday Seasoning) to taste
1 tablespoon butter
1 teaspoon milk or cream
¼ cup grated manchego cheese
Salt and pepper to taste
Pour olive oil in heavy frying pan and heat over medium heat. Add chopped onion and cook until softened, 2 to 3 minutes. Add chopped spinach and continue to sauté until all liquid has evaporated and spinach is beginning to lightly crisp, about 5 minutes. Remove from heat.
Melt butter in a separate small, heavy pan over medium heat. Break eggs into small bowl, add milk or cream, and whisk until mixed. Stir in spinach onion mixture. Add egg/spinach mixture to heated pan all at once and swirl to even. Tilt pan slightly, and lift edges lightly with a spatula, allowing uncooked portion of eggs to spread to edges. Continue to cook, reducing heat to low if cooking to quickly, until egg/spinach mixture is lightly puffed up and nearly cooked through, about 5 minutes. Sprinkle manchego cheese evenly on top. Use spatula to fold omelet in half, and continue to cook until eggs are firm and cheese is melted, another 1 to 2 minutes. Or, if you like, finish the omelet in the oven frittata style.
Turn the omelet out onto a plate, sprinkle with salt and pepper, and serve immediately.
Makes 1 serving.