Tag Archives: Breakfast Recipes
Breakfast in Bed – Pancetta Breakfast Bake
Post by Alison Hein.
We recently had a major garden renovation, with a tight timeframe for completion. One morning, in an effort to speed the finish, our landscape designers sent a group of six hard workers. It turned out to be an unseasonably cold morning, and as I looked out from inside my warm and cozy house and watched these guys toiling, my feelings of guilt turned to recipe inspiration.
I thought, wouldn’t it be nice to offer them a little bite of hot food for energy and warmth? Something savory, perhaps, with a little cheese, a little bread, a little spice. Something breakfasty, fast, and easy to eat. Something to accompany a good hot cup of strong coffee.
Why not a take on bread pudding, with a savory Italian twist enhanced by salty pancetta and a touch of parmesan? A little sautéing, a little chopping, and a little baking later, my Pancetta Breakfast Bake was done. I sliced it into little squares, and brought it out to my valiant landscapers.
A warming little break from hard work for them, a warming little breakfast in bed for you.
Ingredients
5 ounces fresh leaf spinach
2 tablespoons olive oil
4 ounces pancetta, diced
1 shallot, finely chopped
1 garlic clove, minced
½ loaf stale French or Italian bread4 eggs
1 cup milk
½ cup Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon dried basil
Sea salt and fresh ground pepper, to taste
Preparation
Grease a 9×9-inch baking dish and set aside. Wash, trim and dry spinach. Heat 1 tablespoon of olive oil in a heavy sauté pan over medium heat. Add spinach and cook until lightly wilted, about 2 to 3 minutes. Spread spinach evenly in the prepared dish. Add remaining olive oil to same pan, and sauté pancetta, shallot and minced garlic over medium heat until softened and fragrant, about 3 to 5 minutes. Set aside.
Cut or tear bread into bite-sized cubes (should be around 3 cups). Spread bread cubes out evenly on top of the spinach. Arrange the sautéed pancetta, shallot and garlic on top of the bread cubes.
Add eggs and milk to large bowl and whisk until slightly thickened. Whisk in Parmesan cheese, Italian seasoning, basil, salt and pepper. Pour egg mixture over bread cubes and let sit for 20 to 30 minutes to allow bread to absorb liquid. Preheat oven to 350°.
Bake for 35 to 40 minutes, until lightly puffed up and the top is golden brown.
Makes 4 to 6 servings.
Breakfast in Bed – Barm Brack
Post by Alison Hein.
Well Brian B, this is your cake!
Since I couldn’t think of anything new, I fell back to something old – Barm Brack – a colorful fruit-filled yeast cake traditionally baked at Halloween. It is customary to hide small metal charms in the brack. A coin means wealth in the coming year; a ring foretells upcoming nuptials; a thimble signifies spinsterhood; and a piece of cloth indicates poverty. If you plan to bake anything into your cake (I did not), be sure to wrap the tokens in large pieces of foil, forewarn anyone having a slice, and do not serve to young children or people with dental problems!
The word “brack” stems from the Irish “breac”, or speckled, due to the dried fruit strewn throughout the cake. The word “barm” means yeast.
Most barm brack recipes call for candied fruit peel in addition to dried fruit, but in this version I used a combination of currants, dark and golden raisins, and dried sweet cherries. Some people also like to soak the dried fruit in tea, cider or whiskey overnight before baking for intense flavors and to add moisture to the cake.
So feel free to experiment. Bake your brack the night before, then slice, toast and butter it for a Halloween morn breakfast in bed.
I wish you good fortune in the year ahead…
Ingredients
1½ cups milk
¼ cup (½ stick) butter
¼ cup sugar
½ teaspoon salt
1 packet yeast
4 – 5 cups flour
¼ teaspoon each of cinnamon, cloves, nutmeg and allspice
2 eggs, beaten
2 cups mixed dried fruit (such as currants, raisins, golden raisins, dried cherries)
Grated rind of one lemon (or substitute orange)
Preparation
Add milk to small, heavy saucepan and place on stove over medium heat. Allow to heat, without stirring, until tiny ripples begin to form across the surface of the milk (scalded milk). Remove milk from heat and add butter, brown sugar and salt. Pour milk mixture into food processer. Allow to cool until tepid, then sprinkle yeast lightly and evenly across surface.
Let yeast rest about 10 minutes, until it begins to activate and resembles wet sand. Add 1 cup of flour, spices, and most of beaten eggs, retaining about 1 tablespoon of eggs to glaze the cake before baking. Gently pulse the food processer, adding flour about 1 cup at a time, until dough is compressed and begins to pull away from side of bowl. Stir in the dried fruit and lemon rind. Transfer to a well-greased 8-inch round cake pan. Cover with a light tea towel and set in warm, non-drafty place to rise. Let dough rise for about one hour, until doubled in size.
Fifteen minutes prior to baking, preheat the oven to 400°. Brush the top of the barm brack with remaining beaten egg. Bake 30 to 40 minutes until golden and a toothpick inserted into the center comes out clean. Serve warm with butter.
NOTE: If adding charms, wrap them in foil and push them into the dough after mixing in fruit, but before dough is set to rise.
Breakfast in Bed – Cliffside Inn Eggs Florentine
by: Alison Hein
Last Christmas, my husband, Kevin, gifted me with a trip to beautiful and quaint Newport, Rhode Island, to attend the annual September Food & Wine Festival. I was eagerly anticipating it for the past nine months. We would be visiting the historic mansions – living it up at a cocktail party at the ill-fated Rosecliff, indulging in an elite wine dinner in The Elms’ splendorous gilded age dining room, sipping wine and tasting culinary tidbits on the vast lawn at Marble House. Maybe even meeting Jacques Pépin!
What could top all this? Our stay at the elegant, romantic Cliffside Inn! Innkeepers Nancy and Bill Bagwill have lovingly restored their stately Victorian manor house (built in 1876) that sits in the heart of the historic district just steps from the famous Newport Cliff Walk. Each room is filled with elegance and personality. Just like us, you may want to keep going back, staying in Beatrice’s Room with its cozy window seat, then the Garden Suite with private garden and giant soaking tub, etc., etc….
In nice weather, guests gather in the morning on the huge wraparound porch, where Bill and Nancy serve heavenly French-pressed coffee, fresh baked goods, and a variety of sophisticated and tasty daily breakfasts. Bill kindly let me talk my way into the kitchen one morning, where I photographed, and he orchestrated his very special Eggs Florentine recipe. Read on to learn some of Bill’s tricks so you can prepare this wonderful breakfast in bed at home. Or, better yet, go visit this one-of-a-kind bed and breakfast and ask Bill to make them for you. 😉
Eggs Florentine
4 eggs
1 Portuguese Bolo muffin (or substitute English muffin)
1 tablespoon mayonnaise
1 tablespoon olive oil
2 cups fresh spinach leaves, washed and trimmed
2 tablespoons caramelized onions
1 tablespoon Never Fail Hollandaise Sauce (recipe below)
Tomato Garnish
1 tablespoon panko breadcrumbs
Pinch of dried culinary lavender
Pinch of salt
2 thin slices tomato
Preparation
To poach eggs, fill a heavy saucepan with enough water to cover eggs (3 to 4 inches) and heat until very hot and simmering, but not boiling. Try Bill’s surefire method – break eggs one at a time into a fine mesh strainer, gently roll the egg in the strainer to remove the excess loose egg whites. (This allows the eggs to cook without feathering and eliminates the need to trim). Carefully pour the eggs, one at a time, into the simmering water. Cook for about three minutes, until the white is firm but the yolk is still soft. Remove from pan with a slotted spoon and drain. (Bill transfers the eggs to a tepid water bath to keep warm while preparing the dish.)
Cut Portuguese muffin in half and brush lightly with mayonnaise. Place cut-side down on a grill surface and cook a few minutes until nicely toasted.
Heat olive oil in heavy pan over medium heat. Place fresh spinach in pan, in two separate portions. Place 1 tablespoon of caramelized onions on top of each spinach portion. Cook, for a minute or two, until spinach is wilted and onions are warmed through.
Place panko in a small dish, and stir in a pinch of lavender and a pinch of salt. Lightly dredge one side of tomatoes with panko mixture. Place under broiler for less than one minute, until panko is lightly browned.
To plate each serving, place one half of toasted Portuguese muffin on plate. Cover muffin with one spinach / onion portion. Place two eggs on top of spinach / onion mixture and drizzle with Hollandaise sauce. Garnish with one tomato slice.
Serve hot with crispy Applewood bacon.
Makes 2 servings.
Never Fail Hollandaise Sauce
4 egg yolks
1 ½ teaspoons fresh-squeezed lemon juice
½ cup (1 stick) butter, bubbling hot
Pinch of cayenne pepper
Preparation
Melt the butter in a small saucepan until it is bubbling hot. While butter is heating, combine egg yolks and lemon juice in a food processor with a couple of quick pulses. With food processor on, slowly stream in the hot butter until Hollandaise emulsifies. Add a pinch of cayenne pepper and pulse the Hollandaise one more time to combine.
Breakfast in Bed –Serendipity Cake
Post by Alison Hein.
Serendipity: luck that takes the form of finding valuable or pleasant things that are not looked for; or: the faculty or phenomenon of finding valuable or agreeable things not sought.
Many agreeable and favorite food products came to be (allegedly) by fortunate accident:
Potato Chips: George Crum, a chef at the Carey Moon Lake House in Saratoga Springs, was making a plate of fried potatoes for a customer. The customer sent the plate back to the kitchen several times, asking that they be cut thinner and fried longer.
Toll House Cookies: Ruth Wakefield, owner of the Toll House Inn, was in the middle of making a batch of chocolate cookies. Well into the process, she realized she was short on chocolate, so she broke up what she had into small bits and added them to the batter.
Ice Cream Cones: A vendor selling ice cream at the 1904 St. Louis World’s Fair ran out of serving dishes. Ernest Hamwi was a fellow vendor selling waffle-like pastries called zalabis. He rolled some zalabis up so the ice cream could be put inside.
Serendipity Cake: While I was attempting to make a traditional crumb cake, my sweet topping fell down inside the cake, creating unexpected, serendipitous bites of buttery brown sugar hidden deep within.
Serendipity Cake may not become a household favorite like these chips, cookies, and cones. But with a good cup of strong coffee, I’m quite certain it will make a very agreeable breakfast in bed.
Ingredients
Crumb Topping
1 cup flour
1 stick (½ cup) unsalted butter, slightly softened and cut into small cubes
½ cup brown sugar
¼ teaspoon cinnamon
Dash of salt
Cake
1 stick (½ cup) butter, softened
1 cup sugar
2 eggs
1½ teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
Powdered sugar
Preparation
Preheat oven to 350°.
To make crumb topping, add flour, butter, brown sugar, cinnamon and salt to a small bowl. Mix together, allowing topping to form into large clumps. Place in refrigerator until ready to use.
In a large bowl, beat butter and sugar together until thick and creamy. Beat in eggs and vanilla. In a separate small bowl, sift together flour, baking powder, baking soda and salt. Alternately add sour cream and dry ingredients to cake batter, mixing thoroughly each time until batter is thick and creamy. Spread batter out into greased 9×9-inch pan. Top with crumb topping. Bake for 45 minutes or until toothpick inserted in center of cake comes out clean. Let cool for at least 10 minutes. Sprinkle with powdered sugar before cutting and serving.
Makes 1 9×9-inch cake.
Breakfast in Bed –Lemon Poppy Seed Muffins
by: Alison Hein
Whoever first thought to pair juicy, tangy lemon with tiny, mellow poppy seeds was on to a pairing as magical as peaches and cream, or strawberries and chocolate. I was curious, and decided to do a little research. A meandering trail of interesting (yet not useful) tidbits led me full circle.
The origin of lemons is unknown, although it is believed the fruit first grew in Assam (a region in northeast India), northern Burma or China. Poppy seeds (oilseeds obtained from the opium poppy Papaver Somniferum) may have originated in Mesopotamia or Sumeria. Viewing a bunch of ancient maps online left me unable to gauge the interconnected paths of these places (clearly a project for professional historians and geographers).
Moving on, I learned that poppy seeds (which from my amateur research I determined to be far older than lemons) have been found fossilized, suggesting that Neanderthal man may have used them more than 30,000 years ago! They have been found in other ancient sites (Sumerian and Minoan), and were mentioned in an Egyptian scroll dated circa 1550 BC. According to Wikipedia, “poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility”.
Invisibility?? At this point, I decided to give up my “research” and just trust in the magical lemon / poppy combination, perhaps even more magical than I had originally thought.
Add the teaspoon of lemon oil if you enjoy extra powerful citrus flavor. Feel free to reduce the recommended ¼ cup of poppy seeds by as much as one half for less intensity. Finally, remember to fill the prepared tin no more than ¾ full of batter to avoid fallen or flattened muffins.
Eat your Lemon Poppy Seed Muffins warm or lightly toasted, for a magical breakfast in bed…
Ingredients
2 cups flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
⅓ cup vegetable oil
3 eggs, lightly beaten
Juice and grated rind on one lemon
1 teaspoon lemon oil or lemon flavoring (optional)
½ cup sour cream
¼ cup poppy seeds
Preparation
Preheat oven to 350°. In large bowl, mix together flour, sugar, baking powder, and salt. Add milk to dry ingredients, stirring to mix in evenly. Add vegetable oil in the same manner, then the beaten eggs, lemon juice and rind, and lemon oil. Fold in sour cream, then poppy seeds.
Pour into greased or papered muffin tin. Bake for 30 to 35 minutes until lightly golden, or until toothpick in center comes out clean.
Makes 12 muffins
