Breakfast Omelet Muffins

 

A great idea for overnight guests at the lake.  They can be frozen too!

Serves 6 to 12

Ingredients

1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets (or other veggie)
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Directions

1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

From sixinthesuburbsblog.blogspot.com

Shirred Eggs With Spinach And Crisp Bread Crumbs

Tired of bacon and eggs for Sunday's  breakfast?  Not only is this recipe healthier, it is easier and probably less fattening.

This dish can be prepared in four ramekins, each 2D3 to 1 cup, instead of in a baking dish. Divide the spinach among them and then break an egg into each. The cooking time will be about 10 minutes less.

Serves 4

Ingredients:


For the crisp bread crumbs:

2 tsp. unsalted butter

3/4 cup fresh sourdough bread crumbs

1 large garlic clove, pressed (optional)

Sea salt and freshly ground pepper, to taste

1 1/2 lb. spinach, well rinsed and stemmed

1 Tbs. unsalted butter

1/2 cup heavy cream

1/2 tsp. fine sea salt

Freshly ground pepper, to taste

Pinch of freshly grated nutmeg

4 extra-large or jumbo eggs


Directions:

To make the crisp bread crumbs, in a small fry pan over medium-low heat, melt the butter. Add the bread crumbs and garlic, and season generously with salt and pepper. Cook, stirring constantly, until crisp and golden brown, 7 to 8 minutes. Remove from the heat and let cool. The bread crumbs may be stored in a small, airtight container at room temperature for up to 24 hours before using.

Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Add the spinach, submerging it completely, and cook until wilted, about 2 minutes. Immediately drain in a colander and rinse under cold running water until the spinach is no longer warm. Gather into balls and squeeze very firmly to extract as much water as possible. Chop coarsely.

Preheat an oven to 350°F. Generously butter an 8 1/2-inch round gratin or similar-size shallow baking dish.

In a large fry pan over medium heat, melt the butter. Add the spinach and cook, stirring frequently, until any excess moisture has evaporated, about 4 minutes. Stir in the cream, the salt, a generous amount of pepper and the nutmeg. Cook until thick and dry, about 2 minutes more. Remove from the heat.

Transfer the spinach to the prepared dish and smooth the top into a perfectly even surface. Using the back of a large tablespoon, form 4 evenly spaced, egg-shaped pockets, each 1 inch deep, in the top of the spinach. Break an egg into each depression.

Carefully transfer the dish to the oven and bake until the whites of the eggs are set and the yolks are still distinctly runny, 18 to 20 minutes. Scatter a few tablespoons of the bread crumbs over the top of the dish and serve directly onto individual plates, scooping up the base of spinach underneath each egg.


Adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003).

Baked Eggs With Tomatoes, Herbs And Cream

Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here, are a bed for the eggs. Cooked spinach, chard or kale, or sautéed mushrooms or leeks would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.


Ingredients:

2 tsp. unsalted butter, plus more for ramekins

2 or 3 tomatoes, chopped

1/2 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

1 tsp. salt

1 tsp. freshly ground pepper

4 eggs

4 tsp. heavy cream

4 tsp. grated Parmigiano-Reggiano cheese (optional)

Directions:

Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.

In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp. of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream. Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately. Serves 4.


Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan (Oxmoor House, 2007).

Poached Eggs with Tarragon Cream

Those of you who have been following both my blogs should know by this time that I simply adore baked eggs.  Every time I see a recipe, I'm fair game and I'm happy to say I'm seldom disappointed!

One of the great things about these eggs is they are simple and easy to assemble and can wait to bake until you are ready for them.   They make an excellent choice for an elegant lunch anytime you have unexpected company.

This particular recipe is from the Los Angeles Times

Total time: 25 minutes


Servings: 2

Ingredients

Nonstick cooking spray, optional

1 teaspoon minced shallot

2 tablespoons plus 2 teaspoons butter, divided

2 tablespoons flour

1/2 cup milk

1/2 cup whipping cream

1/2 teaspoon salt

2 teaspoons minced fresh tarragon

4 eggs

1/4 cup shredded Gruyere cheese

2 tablespoons fresh bread crumbs


Directions

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water; bring to a boil.

2. Meanwhile, cook the shallot in 2 tablespoons of butter in a saucepan over medium-low heat until softened. Stir in the flour until blended and slightly cooked, 1 minute. Stir in the milk and cream. Heat to boiling, stirring constantly, then boil and stir 1 minute. Stir in the salt. Remove from the heat; strain the sauce through a fine mesh strainer and stir in the tarragon. Cover; set aside.

3. Heat the oven to 375 degrees.

4. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites are barely set, about 1 1/2 minutes, then remove them gently using a slotted spatula to a small buttered ramekin. Repeat with the remaining 2 eggs.

5. Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.


Copyright © 2010, The Los Angeles Times

Easter Leftovers...Ham And Green Eggs

Try this for breakfast or brunch made with leftover ham from Easter.  Makes a great lunch entree also for The Ladies Who Lunch!

Don't forget to check out 10 Recipes for Leftover Ham  in Lindaraxa's Garden and the Smoked Ham, Gruyere & Caramelized Onion Frittata!

I have been asked to tag along with my friend Libby of Libby Wilkie Designs and visit Designs by Gollum for Foodie Friday, so come along too!

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 large shallots, finely chopped

1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained

1/3 to 1/2 cup heavy cream, eyeball it

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

8 slices ham or prosciutto di Parma

8 eggs


Directions

Preheat oven to 375 degrees F.

In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.

Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Recipe courtesy Rachel Ray

Curry Deviled Eggs

Adding a little curry powder to a basic recipe for deviled eggs makes them special.  This is always a staple on my Easter table!

Serves 4

Ingredients:

4 eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 tsp. curry powder
Salt and freshly ground pepper, to taste
8 small pinches of paprika

Directions:

Cook the eggs

Put the eggs in a saucepan and fill half full with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.

Let the eggs cool

Remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.

When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.

Flavor the yolks

Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.

Add the mayonnaise, curry powder and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Taste and season with salt and pepper.

Mound the yolks

Carefully spoon a small mound of the yolk mixture back into each egg white half.

For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.


Photo: Williams Sonoma

An Easter Lunch At The Lake

Image Williams Sonoma

One of the first menus I posted when I started the blog was the Easter Lunch I make every year, no matter where I am. Since most of you have never seen it, here it is, with a few additions:

To me, Easter is all about deviled eggs,baked ham, asparagus or new baby peas, strawberries and coconut cake. With that in mind, here is what I am going to make this year. The menu is for 12 people

Easter Lunch Menu

Mimosas

Deviled Eggs

Mrs. Adams' Baked Ham

Scalloped Potato Gratin

Asparagus or Petite Peas with Onion
Strawberry Salad Glace
Home Biscuits

Easter Egg Nest Cupcakes

Wines for Easter Lunch

Daniel Boulud's Croque Monsieur/Madame

A few months back, I published a recipe for Croque Monsieur on Lindaraxa's Garden. This is a variation of the original and is called a Croque Madame, because it is served with a fried egg on top.  It is quite simple to make, especially if you have some leftover bechamel.  Just save it in the refrigerator, add a little milk before you warm it up and stir until it almost comes to a boil again. You can buy French ham in the deli of many grocery stores today.  Just ask them to slice it very thin.

Ingredients

Béchamel Sauce

• 3 T unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• Pinch of freshly grated nutmeg

• Salt and freshly ground white pepper

Sandwiches

• 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick

• 12 oz. thinly sliced jambon de Paris (high-quality wet-cured ham)

• 10 oz. Gruyère cheese, coarsely grated

• 4 whole eggs (for the madame)

Directions

In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt, and pepper. Set aside. (This may be made up to 24 hours ahead and refrigerated with a layer of plastic wrap placed directly on the surface; gently reheat before serving.)

Preheat oven to 400°F. Place bread slices in a single layer and spread each evenly to the edges with béchamel (all the béchamel may not be needed). Divide ham among four of the slices, trimming if necessary so it is within ¼ inch of the edges. Top all eight slices with equal amounts of grated cheese, spreading evenly to within ¼ inch of the edges.

Place the four bread slices with béchamel and Gruyère, cheese side up, on top of slices layered with ham. Transfer sandwiches to a sheet pan lined with parchment paper. Bake until cheese topping is melted and golden brown, 10 to 15 minutes.

To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately. Serves 4.

Photo Credit: Kate Sears/Sublime Management

Sunday Brunch ...Smoked Ham, Gruyere and Caramelized Onion Frittata

All you need is bloody marys, a nice crusty baguette and fresh fruit to accompany this egg dish for a wonderful brunch!

Ingredients


8 extra-large eggs

2 tablespoons heavy cream

1 cup grated Gruyere cheese

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 small onion, diced

4 small red potatoes, diced

1 cup diced smoked ham or Canadian bacon

1 cup grated Parmigiano-Reggiano, for finishing top

1/4 cup sour cream

1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F.

In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.

Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.


Recipe courtesy of Tyler Florence

Caramelized Leek Quiche

A great addition to a Sunday Brunch!


Ingredients


Makes one 9-inch tart

All-purpose flour, for work surface

1/2 recipe Pate Brisee

3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves

Coarse salt and freshly ground pepper

1 1/2 cups freshly grated gruyere cheese

3 large eggs

1 large egg yolk

1/2 cup milk

1/2 cup heavy cream

Directions

On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

From The Martha Stewart Show

Hash Brown Benedict

A delicious variation on eggs Benedict features crispy hash brown patties in place of the traditional English muffins. Use a handheld grater to coarsely shred the potatoes.

Ingredients:

2 lb. russet potatoes, peeled and shredded

2 tsp. cornstarch

Kosher salt and freshly ground black pepper, to taste

1/2 cup vegetable oil

2 egg yolks

1 Tbs. fresh lemon juice

Pinch of cayenne pepper

16 Tbs. (2 sticks) unsalted butter, melted

3 Tbs. minced fresh chives

12 slices Canadian bacon, cooked until lightly browned and kept warm

12 poached eggs

Directions:

Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper. In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.

In a bowl, whisk together the egg yolks, lemon juice and 2 tsp. water. Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more. Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives. Keep the hollandaise sauce warm.

Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.