Category: Breakfasts

These are recipes that Grandpa has served for breakfast. Some of them are really easy, cause Grandpa is not a morning person. Some are good for when Grandpa is feeling a bit frisky in the morning.

Pumpkin Pudding

Ingredients

  • ½ C packed brown sugar
  • 1/4 C cornstarch
  • 1 egg
  • 1 ½ C unsweetened dairy-free milk
  • 1 C pumpkin puree
  • 1 old banana
  • 2 tsp pumpkin pie spice
    • OR:  2 tsp CinnaSugar plus ¼ tsp ground ginger
  • 1 tsp vanilla extract

Instructions

  • Mix brown sugar and cornstarch in a bowl, removing all lumps.
  • Add to a medium saucepan and slowly whisk in milk until combined
  • Mix an egg and banana with half the pumpkin puree
  • Put into saucepan, and whisk again until combined.
  • Add the other half and mix till combined
  • Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes.
  • Remove pot from the heat and whisk in spices and vanilla.
  • Pour pudding into a glass bowl and let rest 10 minutes.
  • Serve warm or refrigerate an hour.
  • Serve cold
 

 

Crispy Parmesan Egg

  1. PREP for TWO PEOPLE
    1. Shred hashed browns – I prefer Yukon gold potatoes
    2. Shred 1/2 C mozzarella cheese
    3. Grate 2 TBL Parmesan cheese (even the green bottle is OK)
    4. Mix cheeses in a small mixing bowl
    5. Break one egg each in small bowls for quick deployment
    6. Put 2 TBL water into a small bowl also for quick deployment
  2. COOKING THE HASHED BROWNS
    1. Cook hashed browns in a lightly oiled skillet
    2. Flip till browned
    3. Put onto plate – the next step goes quickly
  3. COOKING THE EGGS
    1. Re-oil skillet
    2. Put half cheese mixture in two piles onto skillet
    3. Put one egg onto each pile
    4. Add the water and cover skillet
    5. Start timing two minutes
    6. At the two-minute mark, remove the cover
    7. Evaluate eggs.  Whites should be cooked – just barely though
      • NOTE:  They will appear to be less cooked than they really are.  Don’t cook for more than another 30 seconds, or the yolk will be hard.
    8. Use teflon spatula to remove eggs to the top of your hashed browns

Lox and Bagels

Homemade Lox

  • Sushi grade salmon
  • Mustard seeds, cumin seeds, corriander seeds
    • Toast briefly and grind together – set aside
  • Chop cilantro – set aside
  • Combine
    • 1 C kosher salt
    • 1 C brown sugar
    • Add 1/4 C tequila
  • Cover sheet tray with plastic sheet
  • Put salmon on the large sheet of plastic – skin side down
  • Brush salmon with chipotle puree
  • Sprinkle with dried spices
  • Put citrus zest on top
  • Put salt slurry on top
  • Wrap in plastic
  • Top with another pan and put a weight on top
  • Refrigerate 48-60 hours
  • Wipe seasoning off salmon
  • Slice as thinly as possible against the grain

Pickled Red Onions

  • Slice red onion in half, then slice thinly
  • Pickling Liquid
    • 1 C Red wine vinegar, lime juice or citric acid
    • 2 TBL sugar, whole mustard seeds, corriander
    • Black pepper corns and kosher salt
    • Bring to a boil, then turn off heat and let rest ( on burner 15 minutes )
  • Pour over onion and let rest 30 minutes
  • Transfer to mason jar and refrigerate
    • Pour liquid to cover onions

Goat Cheese Spread

    • Goat Cheese
    • Green Onion
    • Fresh dill
    • Salt and pepper
    • Splash of milk
    • Mix in food processor

Jalapeno Cream Cheese

    • Cream cheese
    • Fresh cilantro
    • Roasted jalapeno
    • Splash of milk
    • Mix with a fork

 

Mini Breakfast Fritattas

    1. Lightly grease muffin tin
    2. Break 4 eggs into a bowl
    3. Add 1-2 TBL whole milk or cream
    4. Add scant salt
    5. OPT: ham, sausage, black olives, chopped bell, diced onion, chopped cilantro, corn, spinach – Max 3 – up to 1/4 C each
    6. Add 2 TBL shredded cheese
    7. Distribute into muffin tins – only half way
    8. Bake 350º for 20-25 minutes
    9. Plate with bread or English muffin

 

 

McMicrowave Egg Sandwiches

This is intended to be served on Thomas English muffins, but you can adapt to whatever you want to use.

    1. Find a micro-wave safe ramekin slightly bigger than your muffin
      • If you are serving on bread, find a square ramekin or baking dish
    2. Beat one, and only one, egg – Place in lightly greased ramekin
      • This does not work for two eggs
    3. Cover ramekin with an inverted dinner plate
    4. Microwave for 60 seconds
    5. While it cooks, prepare your muffin.
    6. You are ready to eat

Variations:

    • You can mix in cooked and crumpled bacon or sausage.  Add 10 seconds
    • You can mix in chopped black olives.  Add 15 seconds
    • You can mix in shredded cheese.  Add 15 seconds
    • You can top with sliced cheese after cooking

Eggwich

This recipe was adapted from the Easy Eggwich by Ontel.  I bought this on Amazon and it works just as promised.  I’ve moved into a smaller apartment, where space is at a premium, so this recipe uses a small round ramekin instead of the Original Eggwich.  Still… if you have room, buy the Easy Eggwich.

Basic Recipe

  • Wipe a round ramekin with Crisco, butter, or spray with Pam
  • Beat an egg in a separate container and place into the ramekin
  • Add toppings (two max) bacon, sausage, cheese, olive, ham, etc
  • Put into microwave and cover with a tea plate
  • Microwave 60 seconds on high
  • The glass will heat up.  BE CAREFUL.  The Easy Eggwich container does not heat up.
  • Turn out on a prepared English muffin or other container – add toppings as desired

Options from Easy Eggwich

  • CONTAINER:   English muffin, biscuit, bagel, croissant, waffle, pancake, Texas toast, corn muffin, ciaatta bun, flatbread, wraps, potato buns, street taco tortillas, pitas, and more
  • MEAT FILLING:   Bacon, sausage, sausage links, ham, pork roll, Canadian bacon, maple bacon, turkey sausage, chorizo, corned beef, prosciutto, soppressata, and more.
  • SPECIALTY TOPPINGS to use BEFORE cooking:  (mix in with egg) Onions, salsa,diced tomatoes, mushrooms, and more.
  • SPECIALTY TOPPINGS to use AFTER cooking:  Avocado, salsa, sliced tomatoes, lettuce, spinach, sprouts, tater tots, hashed browns, and more.
  • CHEESE TOPPING:   Cheddar, Swiss, Provolone, pepper jack, Muenster, goat cheese, feta, cream cheese, Manchego, Cotija, and others  (Grandpa’s suggestion:  put cheese on AFTER cooking)

Eggwich Variations

PLEASE NOTE:  I’ve intentionally omitted amounts to use.  Please use your judgement to use whatever amounts best suits your personal taste.  DO NOT, however, use too much tomato or cheese, as it will prevent the egg from congealing.

Sausage and Waffle Eggwich

  1. Prepare Eggwich from basic recipe as shown above
  2. Cook sausage patty and place on one waffle
  3. Top with the egg.
  4. Add maple syrup
  5. Option:  Add second waffle to top of the stack
    1. Option:  Use a pancake rather than a waffle

Croissant Eggwich with Apple Bacon & Cheddar

  1. Prepare Eggwich from basic recipe as shown above
  2. Cook bacon and place on toasted croissant
  3. Layer thin apple slices on top of the bacon  (tart apples are best)
  4. Sprinkle with Grandpa’s  CinnaSugar
  5. Add cooked egg, and top with shredded cheddar
  6. Finish with other half of croissant

HINT:  You can place apple slices on a plate, and sprinkle with CinnaSugar, then microwave for 40 seconds to add a caramel flavor to your Eggwich.

Eggwich with Bacon, Avocado and Cheddar

  1. Saute onion, diced tomato and bacon
  2. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  3. Cook in microwave according to directionsw.  Since onion, tomato and bacon are already cooked and warm, you do not need to extend the time
  4. Prepare two slices of wheat toast
  5. Spread avocado on the toast
  6. Top one slice with a slice of cheese
  7. Top with the egg, and then the second slice of toast

Pizza Eggwich

  1. Saute onion, diced tomato
  2. Add garlic powder, basil and oregano just before finished
  3. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
  5. Place cooked egg on a piece of warmed flatbread or pita
  6. Top with shredded mozzarella and Parmesan cheese, grated
  7. Optionally top with Grandpa’s Thunder Powder

TIP:   You can use alternate pizza ingredients such as pepperoni, bell pepper, black olives, jalapeños, sausage, etc.

Mediterranean Eggwhites

  1. Separate yolk from two eggs and set aside for later use
  2. Beat the egg white with a little bit of onion or garlic powder
  3. Saute spinach and diced tomato just until spinach has fully wilted
  4. Prepare Eggwich from basic recipe as shown above – using your egg whites
    WITH THE EXCEPTION of placing spinach mixture on top of beaten egg
  5. Cook in microwave according to directions.  Since spinach mixture is already cooked and warm, you do not need to extend the time
  6. Add cooked egg to the top of a warmed piece of pita bread
  7. Top with a thin slice of white cheddar
  8. Top with remaining pita half

Chorizo Jack Eggwhich

  1. Form chorizo into a thin patty and cook in skillet
  2. Prepare Eggwich from basic recipe as shown above
  3. Place chorizo and egg on a baguette
  4. Top with pepper jack cheese
  5. Optional:  Add salsa
  6. Optionally top with Grandpa’s Thunder Powder
  7. Top with remaining baguette

Eggwich Burrito

  1. Saute onion and green bell pepper
  2. Add cumin just before finished
  3. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
  5. Meanwhile put a tortilla on a plate
  6. After egg has finished, put tortilla into microwave for 15 seconds
  7. Halve the eggwich and put onto the tortilla
  8. Top with shredded Mexican blend cheese
  9. OPTIONAL:  Add sour cream or salsa or guacamole
  10. Optionally top with Grandpa’s Thunder Powder
  11. Roll burrito (fold one end to contain ingredients, then roll the tortilla)

Eggs Benedict Eggwich

  1. Toast your English Muffin, and cook (or warm) your Canadian bacon
  2. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of DO NOT BEAT THE EGG

    1. Put the egg into the cooker with the yolk intact
    2. Add 1/2 tsp of water over top of the egg – DO NOT BEAT IN
    3. This will steam the egg
  3. Cook in microwave according to directions.
  4. Put your Canadian bacon on your English muffin
  5. Top with poached egg
  6. Top with Grandpa’s Hollandaise
  7. Garnish with parsley

 

Grandpa’s Brown Betty

For two medium personal sized ramekins

  1. Preheat oven to 350º
  2. 1 C large crumbles of old donuts
    • Put into bottom of a lightly greased ramekin
  3. Cut 1-2 apples into dice-sized pieces
  4. Toss in 1 tsp lemon juice or citric acid water
  5. Strain liquid from apples into a mixing bowl
  6. Toss the apples in 2 TBL CinnaSugar
    • Put apples over top of donut crumbles
  7. In the apple container, add 2 TBL lemon or citric acid water
  8. Add 1/3 C brown sugar to the water
  9. Add 1/4 C whole milk or buttermilk
    • Mix to dissolve – set this SYRUP aside
  10. Mix 1/4 C brown sugar into mixing bowl
  11. Put 1/2 C Bisquick into mixing bowl
  12. Add 2 TBL butter
    • Cut above three ingredients together
  13. Put flour mixture over top of apples
  14. Pour the Syrup over top of the flour mixture
  15. Bake 45 minutes
  16. Serve warm

Yesica’s French Toast Wheels

This is a special recipe for Eliseo.

  1. Roll fresh brioche bread flat
  2. Spread with cinnamon mixture
    • 1/4 C Brown sugar
    • 3 TBL Softened butter  (not melted)
    • 1 TBL Cinnamon
  3. Mix number 2 ingredients to create a spread
  4. Optional spreads:  Nutella in Cinnamon cream cheese mixture
  5. Roll into tube
  6. Cut (without pressing too hard) into 1/2 inch “coins”
  7. Dip in traditional French toast mixture
    • Milk, egg, cinnamon, nutmeg, vanilla
  8. Cook in skillet until browned

Bagel Breakfast

  • 1 everything bagel
  • 1 onion bagel
  • 4 TBL butter
  1. Cut bagels into 1/2 inch pieces and bake on a tray in the oven for 12 minutes at 350º
  2. Turn out into huge mixing bowl
  3. Toss in 1/2 C shredded cheese
  4. 4 slices of bacon broken apart
  5. 1/4 C chives
  6. In separate bowl mix 6 eggs and 1 C milk
  7. Add a few shakes of garlic, salt and pepper to the eggs
  8. Toss all together in large bowl, and let rest two hours.
  9. Put into greased baking dish and bake for 45 minutes at 350º
  10. Let cool 5 minutes before cutting

Pull Apart Cinnamon Soldiers (also Garlic BELOW)

Inspired by Bobby Flay’s Pull Apart Cinnamon Bread

INGREDIENTS and STEP BY STEP

  1. Start with a large rustic loaf of bread – about the size of a flattened-out soccor ball.
  2. Cut cross section both ways (almost through, but not quite) leaving 3/4 inch posts of bread
  3. Mix stuffing
    • 1 C softened butter
    • 1 C brown sugar
    • 1/2 C white sugar
    • 1 tsp vanilla
    • 2 TBL maple syrup
    • 1/4 C cinnamon
    • 1 tsp nutmeg
    • 1/2 tsp salt
    • OPTIONAL:  Chopped pecans or walnuts
  4. Shove into all of the nooks and crannies between the posts (or soldiers)
  5. Wrap bread loosely in foil
  6. Sprinkle with Grandpa’s CinnaSugar
  7. Bake at 350º for 20 minutes

Pull Apart Garlic Soldiers

  1. Substitute Asiago cheese, garlic and Gruyere for sugars, cinnamon and nutmeg above.
  2. Reduce baking time to 15 minutes

 

Cheesy Egg Waffles

  1. Beat three eggs
  2. Mix with 1/2 C shredded cheese
  3. Add 1 TBL Bisquick
  4. Pour into a waffle maker and let cook 3 to 3 1/2 minutes

NOTES: 

  • Because of the Bisquick, these will puff up a bit, so don’t overcrowd your waffle iron, or you will wind up with a mess.
  • I like mine served with a side of salsa

 

Peach and Papaya Salad

Ingredients

  • DRESSING
    • 1/2  C Papaya – chopped
    • 1 TBL White balsamic vinegar
    • 1 TBL Sugar
    • 1 TBL Olive oil – drizzled to emulsify
  • Granola
  • 1 TBL flax seed
  • 1 TBL Sesame seeds
  • 1/2 C ripped Arugula
  • 1/2 C ripped Romaine
  • 1/2 C Sorrel
  • 1 C Papaya (diced)
  • 1 Peach (cut into wedges)
  • a few Cherry tomatoes
  • 2-6 black olives

PREPARE THE DRESSING

  • 1.Make a puree of the papaya .
  • 2.Add White Balsamic Vinegar to the puree.
  • 3.Adjust the acidity by adding the sugar.
  • 4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
  • 5.Set aside in a refrigerator.SALAD ASSEMBLY
  • 1.In a bowl, add the leaves and add a tbsp. of the dressing.
    Toss to mix well and put on the base of the serving dish.
  • 2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
  • 3.Break the granola into little pieces and put on top of the salad.

Real Breakfast Sandwich

This recipe uses a four-inch tefflon skillet or a large muffin ring sprayed with Pam.  You can make these in a six-inch skillet, and then cut the end patty in half, but I have a four-inch tefflon pan, so I use it.

Ingredients per person

  • one egg
  • 2 TBL AP flour (or something like almond flour)
  • 2 TBL yogurt or buttermilk
  • 1 TBL whey powder (optional)

One slice of ham and cheddar cheese per person too.

Step by Step:

  1. Mix together first three ingredients.
  2. Pour half into your small mold, or the entire thing into your larger skillet.
  3. Cook over low heat until fairly set.
  4. Flip the patty and cook the other side.
  5. Top with ham and cheese and any other desired toppings.
  6. Serve like a sandwich.

 

Plum Sauce

This is good for French Toast, Pancakes, Crepes, Shortbread and many other items.  It’s a good alternative to syrup or honey.

  • 1 LB plums (chopped)
    Optional:  Figs or prunes
  • 1/2 LB cherries
  • vanilla, orange juice, cognac and sugar
  1. Put plums into a pot and add 1 C water.
  2. Bring to a boil.
  3. While that is heating up, pit and puree your cherries and run through a food mill or strainer.  Discard solids.
  4. Let your plums simmer uncovered (and reduce) for about ten minutes, then put in your cherry liquid and other ingredients (to taste)
  5. Bring back to a simmer, then reduce until it starts to thicken.

Add on top of French Toast.  Top with granola if desired.

Open Faced Grilled Cheese

INGREDIENTS

  • 2 TBL butter
  • 2 TBL AP flour
  • 1 C milk
  • 1/2 C buttermilk
  • 2 TBL Dijon mustard
  • Ham or crisp bacon
  • salt and pepper to taste

STEP BY STEP

  1. PREPARE YOUR BECHEMEL
  2. Melt butter in a hot skillet.
  3. Put flour on top and stir until it starts to brown.
  4. Add milk, whisking constantly.
  5. Add buttermilk right after.
  6. Continue to stir until it thickens.
  7. Remove from heat and cover.
  8. PREPARE YOUR BREAD
  9. Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
  10. Preheat tray to 375º in the oven.
  11. Slice a nice thick piece of rustic bread.
  12. Put on the sheet pan and wipe it around.
  13. Spread your Bechemel on the bread
  14. Top with grated Oaxaca or Manchego cheese
  15. Add chopped ham or bacon on top of the cheese
  16. Bake for 6-8 minutes
  17. COOK YOUR EGG
  18. Cook two eggs sunny side up for each slice of toast.
  19. Serve the bread with an egg on top.

Improving Sausage

Start with traditional sausage patties or sausage with casings removed

  1. Mix with salt, pepper, parsley, chives, garlic, mushrooms, bread crumbs and egg yolk
  2. Fry in EVOO on high – covered 2-4 minutes
  3. Flip and lower heat
  4. Cook an additional 3-4 minutes
  5. Serve on cornmeal mush made by deglazing the pan

 

Breakfast Tart

4 C Flour
1/2 tsp Salt
1/2 C Sugar
2 sticks butter – cold
Pulse together till it looks like coarse meel

Add water until it starts to ball up

Wrap in plastic and refrigerate 1 hour

Flatten on board
Refrigerate 15 minutes
Let rest at room temperature for 3 minutes
then transfer using your rolling pin to tray
Put onto baking tray
Sprinkle with sugar
fresh fruit
sprinkle with sugar
wrap edge
425º for 25 minutes

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