Tag Archives: Breakfast Recipe
Breakfast in Bed: Twice-Baked Breakfast Potatoes
Post by Alison Hein.
Grave oversight! There are no potato recipes on this blog. Crispy, salty, buttery potatoes are the foundation of the perfect breakfast. Only my waistline prevents me from potato-gorging on a daily basis. 😉
Maybe twice-baked potatoes were your favorite childhood Thanksgiving treat, or perhaps later you preferred “loaded skins,” smothered with sour cream, bacon and cheddar cheese and backed with an icy cold beer. Historically, people love to stuff (and eat) potatoes. In 1876, Estelle Woods Wilcox recommended topping “Potatoes in Jackets” with breadcrumbs and cheese. Filling choices are wide open and limited only by one’s imagination.
So, crack an egg into the pillowy center of your stuffed potatoes. Add smoky paprika and bake them nice and hot. Strew with fresh chopped chives for some green crunch and a bit of sharpness. Grab your fork and let the yolk of the egg mix with the buttery, salty, smoky potatoes for a twice-baked breakfast in bed that’s worthy of gorging.
Ingredients
1 Russet potato
2 tablespoons olive oil
Pinch of sea salt
1 tablespoon butter, melted
3 tablespoons milk or cream
Salt and pepper, to taste
½ teaspoon paprika
2 eggs
Fresh chopped chives
Preparation
Preheat oven to 375°. Scrub potato thoroughly to remove all dirt from skin. Allow to dry fully. Using a sharp-tined fork, pierce several holes in the potato to allow to cook evenly. Coat potato with olive oil and sea salt. Wrap in aluminum foil, and bake until cooked through but firm, about one hour. Remove from oven and allow to cool. This step can be done the day before.
When ready to cook, preheat oven to 350°. Slice potato in half lengthwise. Scoop out insides of potato halves, leaving enough potato intact to support the skin. Place scooped potato in bowl. Add butter, milk, salt and pepper and mash or beat until smooth but still somewhat thick. Place a portion of the mashed potato back into the scooped–out skin. Make a raised border around the potato edges with the remainder of the mashed potato, leaving a hollow in the potato large enough for the egg. Sprinkle with paprika, retaining some to use later. Place stuffed potatoes into a baking dish. Crack eggs one at a time into a separate small dish, then slide gently into the mashed-potato hollow. Bake at 350° until egg white is fully cooked, about 20 minutes. Remove from oven. Sprinkle with remaining paprika, garnish with chives and serve immediately.
Makes 2 servings.
Breakfast in Bed: Danny’s Egg White Omelet with Wilted Spinach and Grilled Tomatoes
Post by Alison Hein
Facebook. That’s how I got reacquainted with my good friend Danny. We live miles apart and haven’t seen each other for years. In my mind, Danny is still that tall, gangly teenager with the easy smile and friendly style. Except that he’s not. Well, I’m pretty sure he’s still friendly, and I hope that he smiles often, but he’s certainly not gangly anymore.
Dan recently messaged me: “In 2012, a health coach friend helped me take control of my dietary habits, and now I feel better than I have in years. So, I am starting 2013 with a new commitment to help others make more healthful decisions about food and exercise.”
After a further exchange of messages, Dan shared the following: “For two decades, I worked first in retail, then in radio. Then, an awful thing happened – I got my first desk job. I sat, and sat, and sat some more. I also gained, and gained, and gained until I was 75 pounds overweight.”
Dan is committed to his weight loss journey, and has lost 25 pounds so far. It’s enough to allow him to walk a mile or two without losing his breath, and enough that his self-esteem has returned from exile.
You go, Danny! Kudos for your hard work and commitment to helping others! Here’s a light and healthy Egg White Omelet named in your honor. Fresh vegetables and nature’s pure flavors make this an enjoyable, healthy breakfast in bed. So relax, fuel up, then go out and do something exciting to post to Facebook. ☺
Ingredients
Olive oil cooking spray
1 ripe but firm tomato
1 cup loosely packed fresh baby spinach
3 egg whites
1 teaspoon water
Salt and pepper, to taste
Preparation
Spray a grill pan with cooking spray and heat on high. Cut tomato into thick slices. Place on hot pan and cook until tomato is softened (and grill-marked) but still firm, about 1 minute on each side. Set aside and keep warm.
Liberally spray a small, heavy pan with cooking spray and heat over medium heat. Place baby spinach leaves in pan and cook until wilted, 1 to 2 minutes. Reduce heat to medium low. Whisk egg whites with water until frothy. Add eggs to heated pan and allow to cook slowly and gently, folding over around wilted spinach. Push back edges and let uncooked egg whites flow underneath. Cook until egg whites are set, but still glossy, about 2 to 3 minutes.
Fold in half and gently slide onto serving plate. Top with grilled tomato slices and season with salt and pepper. Serve immediately.
Makes 1 serving.
See Dan’s facebook page if you are interested in learning more about his journey and commitment to helping others – http://www.facebook.com/Coach.Rudt
Breakfast in Bed: Champignon Toast
by Alison Hein.
My high school art teacher, Mrs. Norton, had a favorite phrase – “Simplicity is divinity.” We used to joke about it because she said it so frequently. We even worked it into a not-so-flattering poem about school in general, and our teachers in particular. But through the years, I’ve come to appreciate the sentiment behind the words. Take Champignon Toast, for example. Bread, cheese, mushrooms. Slice and add heat. And what do you get? A masterpiece! ☺
As a teenager visiting cousins in Germany, I experienced many firsts. This cheesy, melted delight was one of my favorites. Struggling through the German language, I was somewhat confused by the use of the French word champignon (until I learned that the word for mushrooms in Germany is Pilzen).
So I stuck with the French name and have been making Champignon Toast ever since. Richly satisfying for breakfast. Served with a fresh garden or cucumber salad, it also makes a wonderful light dinner. Many variations can be achieved by working with different types of breads, cheeses and mushrooms. Ham or bacon can be added for a sturdier open-faced melt. And perhaps best of all, this recipe calls for just a few simple ingredients almost always on hand.
I like my Champignon Toast pushed to the edge of burnt, where the bread is warm but still soft, and the cheese is melted until nearly crispy. You may prefer yours a little less done, so watch closely when broiling as it melts quickly. Try it, at any rate, for a simple, divine breakfast in bed that even Mrs. Norton would approve.
Ingredients
2 slices Ciabatta bread
2 slices Jarlsberg cheese
2 crimini mushrooms
Dash of balsamic vinegar
Salt and pepper, to taste
Fruit, for garnish (optional)
Preparation
Turn on broiler. Cover a baking tray with aluminum foil. Cut 2 ½-inch thick slices of Ciabatta bread (if not pre-sliced), and place on foil-covered tray. Cut two thin slices of Jarlsberg cheese, to evenly cover bread slices.
Clean mushrooms by brushing thoroughly with a paper towel. Trim ends, and slice into thin slices. Arrange evenly on top of cheese-covered bread. Drizzle a small amount of balsamic vinegar on top of mushroom slices. Sprinkle with salt and pepper.
Broil champignon toast slices 6 inches from flame, 1 to 2 minutes, until cheese is melted and mushrooms are soft. Serve hot.
Makes 1 serving.
Breakfast in Bed: Homemade Ricotta Cheese on Grilled Bread
Post by Alison Hein.
One recent morning, groping around in my fridge for the usual breakfast fare, I came up empty-handed. No eggs. No cheese. No juice. Well, wait a minute. I did have one quart of whole milk and a couple of lemons. Add to that a few slices of French bread from last night’s dinner, and an image begins to form in my mind… Rich, homemade ricotta cheese, still warm from the stove, slathered on buttery golden bread, generously sprinkled with tangy lemon zest.
Ricotta cheese is astonishingly easy to make. You’ll need whole milk, and some lemon juice or vinegar. And, although it can be made without, a little cheesecloth and a candy thermometer make the process even easier. Some people like to add cream or buttermilk for a richer flavor. Add salt or not, and let the cheese rest longer for a heavier feel. I encourage you to try it a few times, then hone the recipe to your taste. So nice to cook with – add some to an omelet, or your favorite Italian dish.
Turns out necessity is not only the mother of invention, but sometimes the genesis of a simple, rich and tangy breakfast in bed.
Equipment
Cheesecloth
Candy thermometer
Ingredients
1 lemon (2 tablespoons juice)
1 quart whole milk
½ teaspoon salt (optional)
1 tablespoon butter
4 slices French or Italian bread
Salt and pepper, to taste
Preparation
Using a lemon zester or grater, remove one to two teaspoons of lemon zest. Slice lemon in half. Juice lemon and set lemon juice and zest aside. Line a colander with a double layer of cheesecloth and place in sink.
Pour milk into heavy saucepan, and stir in salt. Place over medium heat, until milk reaches a temperature of 180° to 185°. Remove from heat and stir in lemon juice. Let milk mixture sit for one to two minutes, until curds and whey separate. Carefully remove curds with slotted spoon, and place in cheesecloth-lined colander to drain. Discard whey. Allow curds to drain for at least 10 minutes, up to one hour. (The consistency of the cheese will become firmer with longer draining time.) Place in bowl and refrigerate if not using right away. Fresh ricotta will last several days in the refrigerator.
To grill bread, melt butter in heavy frying pan over medium heat. Add bread slices and cook until golden brown, turning once, about 2 minutes. Spoon equal portions of ricotta onto bread, season with salt and pepper, and garnish with lemon zest.
This recipe can be easily increased to make more cheese – use the same proportions, up to one gallon of milk.
Makes about â…” cup ricotta cheese, and 2 servings of grilled bread.
Breakfast in Bed: Ebbitt Room Deviled Eggs
Post by Alison Hein.
If you find yourself in Cape May, New Jersey, make sure to stop in for dinner at the Ebbitt Room. The Virginia Hotel’s recently remodeled dining room will delight you with its shimmering charm, and its spacious yet cozy ambience. Even better, Chef Lucas Manteca employs a farm-to-table philosophy, showcasing fresh, local produce from the hotel’s certified organic Beach Plum Farm.
Sean, our friendly, professional waiter, wisely suggested the daily sampler of deviled eggs. Delicate Beach Plum Farm eggs are cleverly cut on the diagonal, artfully spiced, then creatively adorned with three different micro-toppings. Our selection? Spicy coppa with pickled garden hash and gouda crumble; cold beet purée with smoked salmon, crème fraîche and tobiko; and tuna tartare-stuffed Belgian endive with mint lime vinaigrette. (Sean kindly wrote all this down for me!) Believe me, a tiny farm-fresh egg, dressed with luscious seasonal accoutrements, is one perfect bite – a devilishly delicious, sophisticated combination of flavors.
Naturally, I had to try this out as soon as I got home. I purchased small eggs, to keep with the one-bite sizing. Then I foraged in my refrigerator for tiny amounts of topping ingredients (only ½ teaspoonful or so is needed per egg half). Here’s what I came up with: roasted asparagus with speck; fresh mozzarella, heirloom tomato, golden beet and basil salad; and smoked salmon with sour cream lemon-dill sauce. Perhaps not as sophisticated as Chef Lucas’ version, but still a devilishly delightful breakfast in bed!
P.S. If you dine at the Ebbitt Room, make sure to arrive early and enjoy a cocktail on the front porch of the Virginia Hotel. Overstuffed seating, a cool breeze, and hand-crafted drinks make it the perfect spot to people watch on quaint and busy Jackson Street.
Ingredients
3 small eggs
I tablespoon mayonnaise
1 teaspoon Dijon mustard
½ teaspoon horseradish cream (or use fresh horseradish)
Salt and pepper, to taste
½ cup micro greens
Tiny portions of assorted meats, vegetables, cheeses, fruits, nuts, grains, etc.
Preparation
Place eggs in small heavy saucepan and cover with water. Bring to a boil on high heat and cook for one minute or so. Turn off heat, and let eggs remain in hot water for 10 minutes, until hard-boiled. Immerse in cold water and carefully peel eggs.
Slice eggs in half at the center, so yolk openings are round, rather than oblong. Carefully slice a little bit off the end of each egg half, just enough so the egg white can rest flat on a plate. Scoop out yolks and place in small bowl. Mash yolks thoroughly, then add mayonnaise, mustard, horseradish, salt and pepper and mix until smooth and creamy. Refill egg white halves, and place three halves on each of two plates.
Prepare three assorted toppings. Place a tiny bit of topping on eggs, garnish plates with micro greens, chill and serve cold.
Makes 2 servings.
