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.

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes

Sticky Buns

Chop any sort of dried fruit
Soak in hot rum, burbon or brandy and water 30 minutes
Strain reserving liquid
. Set aside

Rough chop, and toast chopped pine nuts, sunflower seeds or pecans in 3 TBL butter
. Set aside

Sugar Sprinkle
Mix 1/4 C brown sugar,  1 TBL cinnamon and 1/4 C granulated white sugar
. Set aside

In cast iron skillet add

  • 1/4 C honey
  • 1/4 C brown sugar . (or granulated sugar plus molasses)
  • 4 Tbl butter
  • 1/2 tsp salt
    Heat to carmelize
  • *  After caramelized, add 1/4 C heavy cream
    Whisk to incorporate
  • Spread out layer of nuts over caramel

Dough

  • 2 C AP flour
  • 1 TBL baking powder
  • 1/2 tsp table salt
  • 3 T granulated sugar
  • 1/2 C heavy cream
  • 1/4 of the cherry juice . Just enough to form a firm wet dough
    . Add a bit more cream if necessary
  • Dump on counter to flatten a bit
      . On floured surface roll into a square sheet
      . Brush with melted butter
      . Sprinkle with Sugar Sprinkle
      . Top with cherries or fruit
  • Using bench knife (to make things easier) . Roll into fat roll/tube
  • – Roll starting with short side for bigger more lucious sticky buns.  If you start with a long side, you end up with tiny buns, and not a lot of filling.
  • Cut into one inch thick medallions
      . use dental floss as a knife
  • Loosely arrange in pan over top of nuts
  • Sprinkle with any remaining ingredients
  • Bake at 400° for 15 minutes
  • Remove and invert immediately on serving dish
  • Let set on counter 5 minutes
  • Remove from pan . help buns to separate from pan if necessary
  • Serve hot

 

Basic Fried Egg – aka Over Easy: Two Ways

  1. Use small nonstick panfried egg
  2. Use a small glass ramekin, and get it very slightly wet inside. This will help the yolk not break.
  3. Break your egg into ramekin being careful not to get eggshell pieces into your Egg.
    NOTE:  If shells fall in, use the edge of the larger shell to scoop it out.
  4. Bring temperature of pan up to 280° – 340° . Small drop of water should splatter
  5. Put in 1 tablespoon cold butter and 1 tsp olive oil
    Olive oil will help the butter to not burn
  6. Move butter around to coat pan
  7. Add egg to medium hot pan
  8. Cover with lid to set the yolk and cook the white a bit.
    This will be sunny side up
  9. If you want it over easy, flip it and let it cook for 15 seconds
  10. If you want it over hard, flip it, poke the yolk, and cook for 30 seconds
  11. Plate up, garnish with a sprig of parsley, and serve with toast.

Alton Brown makes the case for Over Easy eggs cooked in the Oven

  1. Put a carbon steel pan into the oven at 450º
    10 inch for two eggs – 8 inch for one egg
    Use a pan for which you have a tight-fitting lid
  2. Once it comes up to heat, put the pan in and let the pan heat up for 30 more minutes
  3. Crack one or two eggs into a small bowl
  4. Put the hot pan on the top of the turned-off stove
  5. When ready, put in 1 TBL butter (softened) for two eggs
    2 tsp butter for one egg
  6. When the butter has nearly melted, add the egg(s)
  7. Sprinkle with salt
  8. Cover and cook for 4 minutes for two eggs
    (only 3 1/2 minutes for one egg)
  9. Serve on toast
  10. Clean up with salt and paper towel while the pan is still hot

 

Basic Omelette

  1. Use small nonstick pan
  2. Beat two eggs until white and yolk is incorporated, but not completely homogenous – about 20 strokes
  3. Use a whisk to incorporate lots of air for a lighter omelette.
  4. If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks – then continue beating.
  5. Bring temperature of pan up to 280° – 320° . Small drop of water should splatter
  6. Put in 1 tablespoon cold butter and 1 tsp olive oil
  7. Move butter around to coat pan
    . Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter.
  8. Add egg to medium hot pan
  9. Move pan around to spread yolk into cooked areas
  10. Once your has been mostly cooked, add your toppings
  11. Toppings should be precooked
  12. Roll omelette over to make a small tube
    . French style omelettes are rolled
    . American style omelettes are folded
  13. Egg should be cooked, but not browned
  14. Top with garnish of your choice

Empanadas

You can create flowers, pockets or balls.

Sweet Empanadas

Savory Empanadas

If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.

  • Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
  • You can also use puff pastry or pie dough for a flaky dough
  • If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
  • You can have a sweet empanada or a savory empanada, depending on your audience.
  • An empanada is usually about 8-10 inches.
  • A small dinner plate works great as a template.  Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
  • Roll the dough out flat to about 1/8 inch
  • I have two recipes here for you

Sweet Empanadas

Savory Empanadas

Or use this button:

ALTERNATE FILLINGS

Cheese
Green olives
Black olives
Raisins
Chopped red bell peppers
Shredded carrots

Empanada Pockets

  • Use egg roll wrappers or Goya wrappers
  • Use 1 TBL each
    • cooked and shredded brisket
    • sauteed diced onion
    • BBQ sauce
    • bell pepper – chopped
  • Roll wrapper up, sealing with egg wash
  • Fry in pan with just a bit of peanut oil

BASIC CUSTARD

This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.

INGREDIENTS

  • 4 Eggs
  • 2 additional egg yolks
  • 1 C Sugar
  • 1/2 Brown Sugar
  • 1/4 C whiskey or rum
  • Dash Vanilla
  • Grandpa’s CinnaSugar®
  • Merest dash of salt
  • Zest and juice from one orange
  • 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
  • 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
  • Optional:  Mix in 1/2 C dried fruit

You can also use Half and Half rather than the milks listed on the previous two lines.

  • Optionally:  grated orange peel and/or ginger

STEP BY STEP

  1. Cream together eggs and sugar
  2. Mix in vanilla, cinnamon, nutmeg, salt and orange
  3. Mix with milk and cream
  4. If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
  5. Pour into greased ramekins
  6. Optional: top with dried cherries or raisins
  7. Bake at 350º for 35-45 minutes.  For a creamier custard, bake at 325º for 1.5 – 2 hours.  Internal temperature should be about 170º

Optional Topping . Crème Anglaise or Brandy Cream Sauce

 

Quinoa – Several Recipes

Quinoa is high in protein and unsaturated fats, and low in carbs and gluten.

INGREDIENTS for Base Recipe

  • 1 C quinoa
  • 2 C skim milk, water, or chicken broth

STEP BY STEP for Base Recipe

  1. Soak quinoa in water 2-3 minutes, agitating a bit
  2. Rinse to wash of natural coating (saponin) which is toxic
  3. Bring liquid up to a near boil, then stir in quinoa.
  4. Simmer for ten minutes, then start to drain 5+ minute

Quinoa as a Salad

  1. Prepare base recipe using chicken broth
  2. In food processor add one chili, coriander, spinach, mint leaves, and green onions
  3. Cut chicken in half creating two thin slices
  4. Use pan or hammer to pound even thinner.
  5. Sprinkle chicken with paprika, salt, pepper and allspice
  6. Sear briefly over medium-high heat
  7. Remove from pan and set aside.
  8. Toss in different types of chopped bell peppers
  9. Chop mango into 1 inch pieces
  10. Plate your quinoa
  11. Sprinkled with your food processor greens
  12. Cover with pieces of mango, avocado, and feta
    … Or see our recipe on how to make your own cheese
  13. Sprinkle with coriander and watercress and yogurt
  14. Top with sliced chicken

Quinoa for Breakfast

  1. Prepare Base Recipe using milk – DO NOT DRAIN
  2. Add 1-2 TBL brown sugar
  3. 1 tsp Grandpa’s CinnaSugar®
  4. Add dried fruit or raisins
  5. Simmer for 10 more minute

Steel Cut Oatmeal

2015-12-31 17.23.27THREE KINGS OF OATMEAL

  • Steel cut: Raw oats, cut with steel blades
  • Rolled: Steamed and softened, then rolled flat
  • Instant: rolled oats pre-cooked, then dried . Add boiling water

INGREDIENTS

Step One
•  1 TBL butter
•  1/2 C steel cut oats
•  1-1/2 C boiling water

Step Two
•  1/4 C whole milk
•  1/4 C low fat buttermilk
•  1/4 C cottage cheese

Finishing Touches
•  1 tsp brown sugar
•  1/4 tsp cinnamon

  1. In a large saucepan, melt the butter and add the oats
  2. Stir for 2-3 minutes to toast
  3. Add the boiling water and reduce heat to simmer
  4. Cook uncovered at a barely perceptible simmer for 25 minutes
  5. Stir gently, every 5 minutes or so, scraping the bottom of the pan
  6. Longer cooking makes thicker and softer oatmeal
  7. Add buttermilk and cottage cheese
  8. Stir gently to combine
  9. Cook for an additional 5 minutes
  10. Spoon into a serving bowl
  11. Top with remaining ingredients.

Dinner Popover – with or without Cheese Filling

  • 1 C warm milk
  • 1 C AP flour
  • 1/2 C grated cheese – Fontina, Mozzarella, etc
  • 4 TBL melted butter
  • 1/2 tsp coarse salt
  • 4 large eggs

Optional for stuffing:  Hot chopped spinach with cheese

  1. Preheat oven AND cast iron pan to 425 degrees
  2. Brush standard muffin cups with Crisco
  3. Using a whisk, combine all of the upper ingredients, except the flour
  4. When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
  5. Fill muffin cups only halfway
  6. Place muffin pan in hot oven and cook for 12 minutes
  7. Reduce heat to 375º
  8. Rotate pan, and cook for 10 more minutes
  9. Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
  10. Remove and serve immediately

You can serve just like this, or fill with spinach/cheese. 
If you want them filled, continue with step 12.

  1. Crisp up two strips of bacon in a skillet
  2. Thaw and squeeze dry 1/2 C frozen spinach
  3. Saute in butter, then mix in 1/2 TBL AP flour
  4. Add 1/2 C whole milk
  5. Add 1/2 tsp fresh nutmeg
  6. Season to taste with salt and pepper
  7. Cut top of  popover and stuff with spinach mixture
  8. Great when served with eggs

BASIC POPOVER

  • 3 Large eggs
  • 1 cup whole milk
  • 1 cup AP flour
  • three TBL butter . Melted
  • Scant salt
  1. Bake in cups at 375 for 40 minutes
  2. Slit top
  3. Bake 10 more minutes
  4. Serve stuffed with cream cheese

PAN POPOVER

  • Small cast iron skillet
  • 3 eggs
  • 1/2 C milk
  • 1/2 C flour
  • 2 TBL melted butter plus 2 TBL melted butter (used separately)
  • 1 C fontina or gruyere cheese (Alt:   Parmesan or Pecorino)
  1. Preheat oven and skillet to 425º
  2. Mix ingredients, reserving 2 TBL melted butter
  3. Optional:  Blanche asparagus, broccoli, spinach, etc for filling
  4. Put 2 TBL melted butter (from Step 2) into bottom of skillet
  5. Put in vegetables
  6. Pour egg mixture over top
  7. Return to the oven and cook 20 minutes

 

Classic Popover

popBased on Yorkshire pudding, it is just a small puffy hollow muffin.

INGREDIENTS Recipe One

  • 1.5 C AP flour
  • 1.5 tsp salt
  • 1 c ice cold milk
  • 3 large eggs
  • 6 TBL butter – melted

INGREDIENTS Recipe Two (slightly healthier)

  • 5 oz AP flour (about 1 1/4 C)
  • 1.5 tsp salt
  • 1 C room temperature whole milk
  • 3 large eggs
  • 2 TBL butter – melted

STEP BY STEP

    1. Preheat oven and HEAVY deep muffin pan to 450º
    2. Melt 6 TBL butter in a small skillet on the stove
    3. Sift together flour and salt
    4. Whisk together eggs and milk
    5. Generously butter side of cups with melted butter
    6. Whisk remaining butter into the milk, then fold into the flour, being careful NOT to overmix
    7. Fill HOT muffin tins half to 2/3 full
    8. Place in 450º oven for 10 minutes, then (without opening door) turn heat down to 350º
    9. In 10 more minutes (total 20 so far) open oven and rotate pan
    10. Bake another 10 minutes
    11. Remove and let rest 3-5 minutes before turning out onto bread cooling rack
    12. Poke the top with a knife to allow excess moisture to escape
    13. Serve with butter and preserves, or fill with a custard

 

Breakfast Quiche

Start with Grandpa’s recipe for BASIC CUSTARD

Modify as follows:
1/2 CU Cheddar cheese (grated) – cheese mix is OK
1 tsp sugar OR
1 banana – a little bit on the over-ripe side

Instructions
1. Mash or chop banana and put into pyrex bowl.
2. Mix custard and pour until it “shows” through fillings
3. Top w/ grated cheese
4. Sprinkle w/ parsley and nutmeg
5. Bake at 350 degrees for 60 minutes
6. Allow to rest for 10 minutes before serving.

EVERYDAY REF ONLY – DELETE FOR BOOK

CUSTARD FILLING for two people
2 eggs (4 if small eggs)
1/4 CU whole milk
1/4 CU yogurt
1 TBL flour
1 TBL lemon juice
1 TBL olive oil
1 tsp chopped parsley
pinch nutmeg
pinch salt

Try replacing the banana with 1/2 CU chopped frozen spinach

Custard Filling appears in this book in the “OTHER” section
Custard Filling (see our recipe)

Breakfast Crepes

CrepeINGREDIENTS

  • 2 eggs or 1 carton Egg Beaters
  • 1 CU 2% milk
  • 1/4 CU Plain Yogurt
  • 2 TBL melted butter
  • 1 TBL canola oil
  • 1/2 CU All purpose flour (sifted*)
  • 1 TBL Whole wheat flour or Mesquite Meal
  • 1/2 tsp Vanilla Extract
  • 2 TBL sugar
  • Pinch of salt

Get optional ingredients ready as well – read below

STEP BY STEP

  1. Mix all ingredients
  2. Let batter set for 30 minutes – better 2 hours

Preheat pan to about 350º

  1. Drop 1/2 cup mixture onto lightly oiled skillet
  2. Immediately tip and rotate pan to spread batter across bottom of pan
  3. Start timer – Cover and cook for exactly 90 seconds
  4. Uncover and flip crepe – cook uncovered for about 30 seconds more
  5. Slip onto cloth to cool for a few minutes
  6. Serve with squeezed lemons and powdered sugar

Special Steps – FOLDING

  1. Fold in half, then in half again the same direction creating a long skinny burrito kind of pastry.
  2. Fold in half, then again in the opposite direction creating a triangle with a rounded side

Special Steps – SERVING OPTIONS

  • Serve sprinkled with powdered sugar
  • Top with REAL Maple Syrup
  • Fill with strawberry jam or preserves (or apricot, etc)
  • Fill with meat for a lunch crepe
  • Fill with lemon curd and blueberry dressing
  • Fill with banana, strawberry and chocolate
  • Fill with spinach, tomato, roasted garlic, goat cheese, onion
  • Fill with tarragon, mushrooms and gruyere cheese
  • Fill with Nutella and sprinkle with powdered sugar
  • Fill with something sweet, then top with lemon zest
  • Sprinkle with Turbinado Sugar, then put into over to caramelize a little bit

Special Steps – PREPARATION OPTIONS

  • Substitute 1/4 CU skim and 1/4 CU yogurt for 1/2 CU 2% milk
  • It’s not traditional, but if you add 1/4 tsp baking powder, you will get a fluffier crepe
  • Eliminate the sugar for lunch crepes.
  • If you don’t have a sifter (I don’t either) you can do what I do:  use a wire strainer basket and a wooden spoon

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Dutch Baby

INGREDIENTS

  • 1/2 C  plain flour
  • 2 eggs
  • 1/2 CU (4 FL OZ) milk
  • 3 TBL butter (melted)
  • 2 TBL sugar
  • 1/2 tsp vanilla
  • 1/2 tsp lemon zest or juice
  • scant nutmeg
  • salt and pepper for taste

STEP BY STEP

  1. Cover the bottom of a cast iron skillet liberally with butter
  2. Place skillet in a COLD oven and turn heat to 425 degrees F or 220 C.
  3. Use a sieve to sift the flour and other dry ingredients into a bowl.
  4. Mix HALF the dry ingredients with all of the wet ingredients and mix well
  5. Add in the remaining dry ingredients and mix, but do not over-mix
  6. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  7. Add the batter to the pan. It should sizzle as you pour it.
  8. Bake for about 20 to 40 minutes minutes.
  9. Let the pudding rise and get golden brown in color
  10. Remove from oven
  11. It will start to deflate as soon as it has been removed from the oven.   Cut and serve immediately with sugar and lemon

See also “Yorkshire Pudding”

Going the Extra Step

Caramel Apple Baby

While your Baby cooks, prepare the following filling.  After removing from the oven (ABOVE) the center will collapse.  Let it; then pour your filling into the cavity and serve.

  1. In a hot skillet, add 2 TBL butter, 1/4 C water and 1/4 C brown sugar
  2. Let caramelize a bit then put in apple slices or pieces
  3. Stir to coat, then simmer covered for five minutes
  4. Uncover and sprinkle with cinnamon, salt and some white sugar
  5. Cook uncovered for an additional 5-7 minutes
  6. Pour into your Dutch Baby and serve hot

Hash Browns (Hashed Browns)

hash-brownsAccording to Google Hash Browns is correct.  I’ve heard it both ways.  People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term).  They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site.  This recipe is for the kind of Hash Browns that you would get if you were to go out to some Mom and Pop diner here in the United States.

INGREDIENTS

  • 3 small Yukon Gold potatoes (or two large Russets)
  • 1 small onion
  • Corned beef
  • 1 egg
  • 1 TBL Olive oil
  • 1 TBL salted butter
  • 1 tsp salt

STEP BY STEP

NOTE: For Home Fries, dice the potatoes into cubes the desired size and prepare pretty much the same way.  Toss every 5 minutes or so, and increase cooking time so that they are well browned on most sides.

  1. Wash potatoes well, and pat dry
  2. If you prefer peeled potato hash browns, cut nice big chunks of the skin for cooking on another day as potato skins.  Store them in the fridge in a jar of salted water.
  3. Cut potato meat into thin slices, then cut slices into short strips. 
    Alternately you can grate them.
  4. Mix with grated or diced onion
  5. Mix with shredded corned beef
  6. Add 1 beaten egg
  7. Use salad spinner or a tea towel to dry them as much as possible
  8. Toss in 1 TBL Olive oil and place in large cast iron skillet over medium heat
    – These will cook for about 5-8 minutes.
    Flip when potatoes start to brown at the edges of the pan.
    You can slide onto a plate, then invert the plate for safe flipping
  9. Set the burner to low, then cook for another 5 minutes
  10. They are ready to serve when the second side has browned.
    HERE IS AN OPTION YOU MAY TRY.
  11. Peel onion and chop into small slivers
  12. In small pan, saute onion in 1 TBL olive oil
  13. When translucent, remove from heat and set aside
  14. After potatoes have browned, combine all into a large mixing bowl and toss together with sauteed onion and salt
    READY FOR ANOTHER OPTION?
  15. Put loosely into a preheated (oiled) waffle iron for 10-12 minutes.  DO NOT add too much cheese, or you will have a gooey mess.  Top the cheese with more potatoes to minimize cheese contact.

NOTES

    • If you toss them too frequently the gluten develops and the hashed browns become tough and chewy, rather than crisp.
    • Don’t overcrowd skillet of they will be soggy, rather than crisp. You need space for the steam to escape.

VARIATIONS

  • When hashed browns are almost done, create a hollow, and carefully crack two
    eggs into the hollows. Reduce heat to simmer, cover and allow eggs to soft
    boil for 5-10 minutes.
  • Add one diced sour apple at Step 7. You can also add bell peppers or diced
    chives at Step 7. Another option is to add finely diced corned beef or sausage
    to make hash.
  • I prefer to dump the partially cooked potatoes into a large mixing bowl and toss there, rather than in the skillet. After tossing, return them to the hot skillet.

Juevos Rancheros – COLLECTION

2016-02-24 08.51.092016-02-24 08.50.57
HIS AND HERS

Grandpa’s Huevos Rancheros

Top with avocado (blue plate) or mushrooms (green plate)

  1. Slice mushrooms and cook in butter, then set aside
  2. Sautee slivered onions, the set aside
  3. Add 1 C enchilada sauce to the pan and bring to simmer
  4. Dip corn tortillas in sauce and put on a small square of aluminum foil placed on a baking tray
  5. Mix refried beans in with remaining sauce and heat
  6. Place on tortillas
  7. Add sliced onion
  8. Create a recess in the center and add a whole egg
  9. Top with avocado (blue plate) or mushrooms (green plate)
  10. Sprinkle with grated cheese
  11. Bake at 350º for 13 minutes
  12. Use foil to move to plates (remove foil or just keep it there) The tortillas will be soft and may fall apart

See also: CAZUELA DE HUEVOS RANCHEROS for a casserole recipe, if you are cooking for more than two people.

When I make Huevos Ranchers it is never the same. Of course, it is served on a corn tortilla, and then spread with refried beans, but sometimes has a fried egg on top, sometimes ham, sometimes green chilis… and then topped with cheese. The concept is a corn tortilla with tasty goodness. Here are several recipes if you want some guidance your first time through.

Juevos rancheros

QUICK AND SIMPLE
PHOTO SHOWN AT RIGHT

Corn tortilla heated and browned on both sides
Smear with refried beans
Sprinkle with diced peppers
Top with scrambled egg disc
Top with shredded beef and salsa mixed together
Top with poached egg
Sprinkle with cheese
Broil about five minutes

Grandma’s Huevos Rancheros

2 fried or poached eggs
½ tsp vegetable oil
1/8 small onion
1/8 sliced bell pepper
¼ clove garlic, chopped
¼ CU Salsa
1 TBL diced green chiles
2 corn tortillas
2 TBS shredded cheese

1. Heat vegetable oil in large skillet
2. Saute onion, bell pepper and garlic
3. Add salsa and chiles – bring to boil, remove from heat
4. Top corn tortilla with 1/3 CU sauce and one egg
5. Sprinkle with cheese

Huevos Rancheros Casserole with Ranchero Sauce

  • Place the canned and fresh tomatoes, the onion, jalapeño, garlic, water, chilies powder, salt, cumin, oregano, sugar and vinegar in a 2-quart saucepan. Simmer for 15 to 20 minutes.
  • Preheat the oven to 350 degrees.
  • While the sauce is simmering, prepare the tortillas and the eggs.
  • Heat the oil in a skillet.
  • Place a tortilla in the hot oil and fry just until softened.
  • As each tortilla is done, place it on a plate.
  • Repeat this procedure until all the tortillas are cooked.
  • Oil a long baking dish (about 9 x 13 inches).
  • Spoon half of the sauce over the bottom, then arrange the tortillas over the sauce.
  • Top the tortillas with more sauce.
  • Sprinkle with half of the grated cheddar cheese.
  • Crack the eggs onto the cheese layer at intervals so that there will be a few inches between each egg.
  • Spoon the remaining sauce over the length of the eggs and sprinkle with the remaining cheddar cheese.
  • Bake for about 13 minutes at 350º
  • Pierce one of the eggs with a sharp paring knife to check that the eggs are done as you like.
  • After 20 minutes of baking, the eggs are hard- cooked.
  • When the eggs are cooked to your liking, remove the pan from the oven and let cool for 10 minutes.
  • To serve, cut the casserole into squares. Sprinkle with freshly grated cotija or feta cheese.

Serves 6 to 8.

Note: Cotija cheese is sold in small rounds, and is available in the dairy case of many supermarkets. It is easily crumbled. You can substitute feta cheese.

Black Olive Huevos

Options
Add Black olives
Use a tomatillo rather than tomatoes
Add Artichokes
Top with cilantro
Include diced green chilies
Use tortilla chips or corn chips rather than corn tortilla
Use poached egg rather than Fried Egg

Special Steps Break your egg into separate bowls. This will assure that you have an unbroken yolk. If you break the yolk, save this for scrambled eggs the following morning.

Huevos Rancheros – SAUCE

The Ranchero Sauce
— 1 large can (28 ounces) diced tomatoes with juice
— 2 fresh tomatoes, diced
— 1 cup diced onion
— 1 jalapeno chile, seeded and minced
— 2 minced cloves garlic
— 1 cup water
— 2 tablespoons red chile powder
— 1/2 teaspoon salt
— 1/2 teaspoon ground cumin
— 1 teaspoon oregano
— 1 teaspoon sugar
— 1 tablespoon vinegar
Adapted from Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, and is the author of “California Rancho Cooking,” “The Salsa Book” and “The Chipotle Chile Cook Book.”

America’s Test Kitchen

  • 1 Can diced tomatoes – strained – reserve liquid
  • 1 C strained reserved tomato juice
  • 2 tsp brown sugar
  • 1 tsp  lime
  • 1/2 Onion – diced
  • 4 tsp Chili powder
  • 1/2 C canned green chilies
  • 2 garlic cloves – sliced thin
  • 2 TBL EVOO
  • Salt and pepper to taste
  • 1/4 C pepper jack cheese
  • 4 eggs

STEP BY STEP

  1. Strain diced tomatoes, reserving liquid
  2. Add brown sugar and lime to strained tomato juice
  3. To tomatoes, add onion. green chilies, garlic, EVOO, chili powder and salt/pepper to taste
  4. Stir to combine
  5. Transfer to baking sheet lined with parchment paper or waxed paper
  6. Spread into an even layer
    Alternately you can use a comal or a large cast iron skillet
  7. Bake at 500º for about 40 minutes
  8. Turn oven down to 400º
  9. Put cooked mixture into a glass baking dish, and add the strained/reserved juice back into it, and stir to combine
  10. Sprinkle with pepper jack
  11. Nestle 1 egg at a time into an impression you will make in the sauce
  12. Season with salt and pepper
  13. Bake at 400º for 15 minutes
  14. Tent with aluminum for about 5 minutes
  15. Top with avocado, scallions and cilantro

GZ’s Huevos Rancheros

Geofry Zakarian cooked with his two daughters Anna and Madeline

  • 1 can of Refried beans or chili beans
  • Pico de gallo – Chop, dice and mix:  red chili pepper, roma tomato, lime juice, red onion – add a little bit of chopped cilantro
    Optionally, use a jar of store-bought salsa
  • Crisp corn tortilla taco or tostada
    Optionally, you can use a bag of corn chips
  • Two sunny side up eggs
  1. Heat beans in a skillet
  2. Cook two eggs sunny side up
  3. Put heated beans in the bottom of a bowl
  4. Put corn chips on top of beans
  5. Top with an egg
  6. Garnish with cilantro, avocado, tomato, lime, chili, onion, salt, pepper
  7. Top with fresh salt and pepper

Breakfast Pizza

Pizza Dough (Optional *)

ALTERNATE:  Use a eight inch pita

  • 3 C High Gluten Flour
  • 1 T sugar
  • 1 Tsp Dry Yeast
  • 1 Cup Ice Water
  • ½ Tsp Salt
  • 1 T Salad Oil (any light vegetable oil)
  1. Put flour, sugar and yeast into food processor and pulse 3 times
  2. Add 1 C ice water till it starts to form crumbles
  3. Let rest 10 minutes
  4. Add salad oil and salt
  5. Run food processor and drizzle in ICE water until it forms a ball
  6. Knead 3 minutes on the counter
  7. Cover and put into fridge for 24-48 hours to rise and let flavors develop
  8. Take dough ball and flatten into a rectangle or a circle
  9. Flatten with a roller then transfer to a baking sheet or a pizza pan
  10. Brush edges with EVOO
  11. Prebake dough about 5 minutes at 350º

Modified Micro Hollandaise

  • 4 Egg Yolks
  • 1 Tbsp Water
  • 1/4 C cheddar cheese
  • 1/2 Cup Melted Butter
  • 3 ½ Tbsp Lemon Juice
  • 1/8 Tsp White Pepper
  • ¼ Tsp Salt
  1. Put egg yolks, water and butter into a glass bowl
  2. Microwave for 10 seconds – remove and stir with a fork
  3. Repeat three times
  4. Add Lemon, pepper and salt.
  5. Microwave for 10 seconds – remove and stir with a fork
  6. Repeat until it BARELY starts to congeal
  7. For Chipotle Hollandaise, add 1/4 tsp ground chipotle
  8. Stir with a fork until congealed lumps are absorbed
  9. Strain through a sieve to remove any lumps that may remain

For Mornaise Sauce substitute Swiss for Cheddar and cream for the water,

Simple Breakfast Pizza

  1. On pizza dough or pita…
  2. Mix 1/4 C cottage cheese, 1/4 C sour cream, 1 tsp oregano, 1 diced bell pepper, a pinch of cayenne pepper and 1 TBL EVOO – SET ASIDE
  3. In second bowl… that is Bowl Number 2 – mix 3 TBL grated Parmesan cheese with 1.5 C shredded mozzarella cheese – SET ASIDE
  4. Cook 3 pieces of bacon till crisp, then break into pieces
  5. Spread bowl #1 onto pizza crust leaving 1/2 inch border
  6. Sprinkle crumbled bacon across the top
  7. Sprinkle mozzarella cheese mixture – Bowl #2
  8. Optional:  Top with 4-6 unbroken eggs (sunny side up)
  9. Bake at 450º for 8-12 minutes

Brizza Pizza

garlic, spinach and mushroom breakfast pizza

  • On pizza dough or pita…
  • 1 small ball Dough
  • 2 Scrambled Eggs
  • ¼ Cup Marinated Spinach Leaves
  • ¼ Cup Sauteed Mushrooms
  • ¼ Cup Monterey Jack Cheese
  • 1/4 Cup Hollandaise Sauce
  1. In an oiled frying pan scramble eggs.
  2. Place 1/4 cup Hollandaise on the Brizza dough and spread evenly with a spoon or spatula.
  3. Evenly top the Hollandaise with the scrambled eggs followed by the marinated spinach leaves and sautéed mushrooms.
  4. Top all ingredients with Monterey Jack cheese and place in a 400 degree oven for 4 minutes or until the cheese has melted and begun to turn light brown.
  5. Remove from oven and allow to sit for 1 minute.
  6. Cut into 4 slices, serve and enjoy.

The Toluca

  • On pizza dough or pita…
  • Chipotle Hollandaise 1 fl. Oz
  • Chorizo (cooked) 2 oz
  • Scrambled Egg 1 each
  • Red Pepper (diced) 1 oz
  • Green Pepper (diced) 1 oz
  • Jack Cheese 2 oz
  • Jalapeno Cream Cheese 1 oz
  1. Place uncooked dough on prep table
  2. Ladle 1 fl. Oz of chipotle Hollandaise and one scrambled egg on top of Brizza dough
  3. Evenly top egg with chorizo, red pepper & green pepper
  4. Cover all ingredients with 2oz of jack cheese
  5. Place pizza in oven at 400 degrees for 6-8 minutes.
  6. Remove & cut pizza into 6 pieces
  7. Add cream cheese drizzle
  • This is something that I had at a restaurant.  Here are a few options.
  • Pizza dough about 8-10 inches
  • Philly Cheese blended with Jalapenos or Spinach in place of red sauce.
  • Topped with your choice of scrambled egg pieces, sausage, bacon, mushrooms, peppers, onions, ham, etc.
  • I would put the cheese / Hollandaise on first, then the toppings.

Margarita Breakfast Pizza

  1. Pizza Dough or Pita
  2. Mornaise Sauce
  3. 1/2 C Mozzarella
  4. 3 scrambled eggs
  5. 1/4 C Mozzarella
  6. Basil

Benedict Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Sliced or ground ham
  3. Hollandaise Sauce
  4. 1/2 C Mozzarella
  5. 3 scrambled eggs
  6. 1/4 C Feta cheese
  7. Chopped Chives

 

Florentine Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Hollandaise Sauce
  3. Shredded spinach
  4. 1/2 C Mozzarella
  5. 3 scrambled eggs
  6. 1/4 C Feta cheese
  7. Diced red bell pepper

 

All American Breakfast Pizza

 

  1. Pizza Dough or Pita
  2. Melted cream cheese
  3. 3 scrambled eggs
  4. 3 pieces cooked (crumbled) bacon
  5. 1/4 C Mozzarella
  6. Chives

 

Robert’s Rice Pudding

INGREDIENTS for making Rice Pudding with Cooked Rice

  • 1 cu cooked rice – preferably high starch arborial rice (al dente if possible)
  • 1/4 cu cream
  • 1 C whole milk (or lowfat, but not skim)
  • 2 egg yolks + 1 egg
  • 1/2 cu sugar
  • 2 TBL butter – melted
  • 1/2 tsp vanilla
  • 2 tsp Cinnamon
  • Lemon or lime zest
  • Raisins or dried cherries

Arborial rice is better because it is high starch.  For other rices, mix 1/2 tsp corn starch in with the sugar.

STEP BY STEP

  1. Heat milk and cream in microwave for about 2 minutes
  2. In separate bowl, cream together yolks, egg, sugar, and corn starch if used
  3. Temper just a bit of the milk into the yolk mixture
  4. Do this a few times, then add the yolk mixture into the cream
  5. Mix the rice with the butter
  6. Add the rice and mix to incorporate
  7. Move to an oven-safe pan or dish and bake 350º for 30 minutes
  8. Add vanilla, citrus zest, 3 TBL honey, cinnamon and 1/4 C maple syrup
  9. Mix in raisins or cherries
  10. Plate and top with optional sauce (following)

SAUCE

  • 1 PT blueberries and 1/3 C sugar
  • Bring to a boil and cook 10 minutes or until blueberries break down

INGREDIENTS for making Rice Pudding with RAW Rice

  • 1/2 cup uncooked rice
  • 2 cups water
  • 1/2 cup sugar
  • 2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 2 TBL butter or margarine
  • 1 teaspoon vanilla extract
  • 2 egg yolks plus 1 egg, beaten
  • Cinnamon or raisins (optional)

STEP BY STEP

  1. Toss rice in a bowl full of water.  Pour out water.  Repeat until water runs clear.
  2. Combine rice and water in medium saucepan.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer relatively untouched for 40 minutes
  5. I say relatively, cause at 10 minutes, uncover and give it a couple of stirs.
  6. Cover and go another 15 minutes untouched.  This time I mean it.
  7. In separate bowl combine sugar, cornstarch and salt.
  8. Add milk and sugar mixture to rice.
  9. Heat to near boiling; simmer 2 minutes, stirring constantly.
  10. Remove from heat and stir in butter and vanilla.
  11. Slowly stir about 1/4 cup of the hot rice mixture into beaten egg yolks in a bowl.
  12. Stir to incorporate
  13. Repeat steps 11 and 12 three more times.  This is called Tempering
  14. Pour everything back into the sauce pan
  15. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
  16. Remove from heat.
  17. Serve warm or chilled, plain or with cinnamon and/or raisins.

 

Biscuits and Gravy

Drop Biscuits and Gravy
Drop Biscuits and Gravy

Bisquick has the best recipe for drop biscuits. Just buy yourself a box of Bisquick (or use our recipes by CLICKING HERE) and then focus on the gravy.

INGREDIENTS

  • 1/4 onion (minced)
  • Sausage – 2 patties or 3 links
    ROUX – FLOUR BASE
  • 1 TBL butter (softened)
  • 1 TBL EVOO
  • 2 TBL flour
  • 1/4 C stock or broth
  • salt and pepper to taste
    GRAVY
  • 1 CU SKIM milk
  • Add more milk if needed for consistency

STEP BY STEP

  1. Brown 1/2 – 1 C sausage and onion in a skillet, then set aside
  2. Melt butter, EVOO and flour in your skillet
  3. When it starts to brown, add the broth, salt and pepper
  4. Add milk and whisk to incorporate (stirring constantly)
    For a richer gravy, beat 1 egg yolk into your milk
    Drizzle more milk, if needed, and cook until thickened (stirring constantly or it will scorch)

 

Breakfast Pudding

INGREDIENTS

Ω Two Small Portions (served as a side)
∆ Two Large Portions (served as a main dish, with fruit)

  • Ω 1 C Milk
    – – – ∆ 2 C milk
  • Ω 2 TBL uncooked farina
    – – – ∆ 1/4 C farina
  • Ω 2 TBL honey
    – – – ∆ 1/4 C honey
  • Ω 1 large egg
    – – – ∆ 2 large eggs
  • Ω 1/4 tsp vanilla extract
    – – – ∆ 1/2 tsp vanilla

STEP BY STEP

  1. Preheat milk in microwave  Ω 30 seconds or ∆ 1 minute
  2. Mix milk, farina, honey and salt to taste
  3. In a small saucepan over moderate heat simmer milk mixture, stirring constantly, 3 minutes.
  4. In a bowl beat egg lightly and stir in about one fourth milk mixture.
  5. Stir egg mixture back into pot and cook, stirring, until pudding just begins to boil.
  6. Remove from heat.
  7. Stir in vanilla and divide between 2 bowls.
  8. If serving hot, put fruit (banana, strawberries, mango, peaches, etc) in at the last minute and gently stir
  9. If serving warm, cover surface of pudding with plastic wrap to prevent a skin from forming and chill 20 minutes, or until ready to serve. Serve fruit on the side.
  10. If serving cold, cut fruit and stir together fruit, lime juice, and sugar and chill until ready to serve.
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