Tomato – Parmesan Appetizer

A few years back, when we were on our cruise in Hawaii, the cafeteria of the ship offered a roasted tomato and Parmesan dish for breakfast that I loved.  I recently have been addicted to Pinterest and found a version of these nuggets there.  Here is my twist. It would be great for finger food at a brunch, breakfast, or other gathering.

Tomato-Parmesan Appetizers

• 3 tomatoes, sliced (on thick side- about 3 slices per average tomato- 5 in the larger ones)
• salt
• pepper
• oregano
• garlic powder
• Parmesan cheese
• drizzle of olive oil

Preheat oven to 450F.  Line a cookie sheet with aluminum foil.  Line the sheet with the tomato slices.

Season the slices of tomatoes with salt, pepper, garlic powder and a dash of oregano.  Top the tomato slices each with 1-2 teaspoons of shredded Parmesan cheese (or more if you like).  Drizzle with olive oil.

Bake for about 15 minutes at 450 F.  Cool slightly and enjoy.

 

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February 5 World Nutella Day

I grew up in Europe and am a sucker for this stuff!  Because a very good friend of mine told me that it was World Nutella Day, I had to start the day off on the right foot.  It was not about the Super Bowl at our house yesterday – but World Nutella Day got breakfast attention!  I made French Toast and spread it with the Nutella Hazelnut Spread. Nutella (link)

Nutella French Toast

Serves 5

• 3 eggs
• 1/2 cup milk
• butter
• 10 slices bread
• Nutella Hazelnut Chocolate Spread

Instructions:

Beat the eggs and milk with a whisk to combine.

Heat a non stick skillet over medium to medium- high heat and melt butter in the bottom to cover.

Dip the bread in the egg and milk mixture and place the bread in the pan with the melted butter and brown on both sides.  Reducing heat as needed, to prevent burning.  I could only fit 3 slices in the pan at a time.  Remove the French Toast and keep warm in the oven until you have cooked all the French Toast in batches.

Spread with Nutella.  Enjoy!

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Sausage Gravy

Wake up sleepy head!  Biscuits and Gravy will get them up and out of bed!

I found this recipe on my all time favorite site (allrecipes).  The recipe was posted by Bob Evans.  It is a restaurant chain on the East Coast that serves incredible breakfasts. I tweaked the recipe here and there.

Biscuits and Gravy

adapted from Bob Evans recipe on allrecipes.com

Serves 8

Ingredients:

• 1 lb sausage
• 2 Tbsp butter (optional)
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and black pepper to taste

additional ingredients:

• 8 prepared biscuits
• 8 fried eggs

Instructions:

Bake biscuits (I used the Bisquick Mix and used the recipe on the box).

Heat a large skillet over medium high heat and cook the sausage, crumbling the sausage as you cook it until it is no longer pink.  Move the sausage to the side of the pan and tilt the pan to let the drippings flow to the other side.  Add the flour and about 1/2 tsp of salt to the drippings (oh this is BAD!  But I feel a tingle! I should really not be eating this, but oh it is sooo good for you –oops tasty!)  Stir the flour into the drippings and combine until there is no raw flour left.  I actually added 2 Tbsp of butter to the drippings so the flour was not clumpy.  Heat the milk up in the microwave.  I find it combines better adding a warm liquid.  Slowly add the milk to the flour mixture and whisk it into the pan.  Add the sausage back in.  Taste and season with salt and pepper if needed.  Bring the gravy to a boil and allow to thicken.  If it becomes too thick you can thin it out with additional milk.

To serve, split a biscuit in half  Top with a fried egg and ladle sausage over the egg, replace the top of the biscuit and ladle more gravy over the dish.  Soon you will have all sorts of creatures (children) crawling out of the woodwork to eat breakfast (big ones too).

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Eggs in a Hole

I remember having this several years ago – I don’t want to go into how many years that was, because then I will just get depressed.. let’s just call it several years ago.  Pioneer Woman featured this breakfast in a recent episode on the Food Network and it reminded me of it.  Enough to want to make it again.  So this was breakfast, especially since I have three dozen eggs to use up!  It is really easy enough for a beginner to make!

Eggs In A Hole

Serves 2 (2 eggs size)

• 4 pieces of toast
• 4 eggs
• butter
• salt and pepper to taste

Instructions:

Melt butter in a large non stick skillet over medium high heat.  Cut rounds out from the center of each piece of toast with a biscuit cutter.  Place the rounds and toast into the butter and allow to brown on both sides a little.  Crack an egg into the center of each toast. Season with salt and pepper.  Cook for about 2 minutes.  Use a spatula and turn the toast and egg over.  Cook 2 more minutes.  Remove to plate.  Serve with toasted bread rounds on the side.

Blueberry Stuffed French Toast

Last spring I bought some beautiful organic blueberries and froze them for later use.  I was craving French Toast and did a twist on the Strawberry French Toast. This time I used blueberries instead of strawberries.  It was delicious and is easy to assemble. My kids flip over blueberries — maybe they will clean my car in appreciation, but I won’t be holding my breath for that miracle! hehe

Becky’s Blueberry Stuffed  French Toast

• 1 (8 oz) package cream cheese
• 2 cups blueberries
• 1/2 cup sugar
• 1/4 cup water
• 1 loaf of french bread, cut into 2 inch slices
• 4 eggs
• 1/4 cup milk
• 1 tsp. vanilla extract
• butter
• Powdered sugar, to dust

Preparation:

1. Put 2 cups of blueberries in a skillet and add sugar and water.  Heat over medium high heat, using a fork to crush some of the berries as they cook.  Cook until the syrup is slightly thickened, about 5 minutes.  Turn off the heat.
2. Mix the cream cheese with 2/3 cups of the blueberry “jam” until combined.
3. Slice the french bread in 1 1/2 inch 2 inch slices (6 large slices in one loaf of french bread- slicing off the end pieces)  Score only the top of each slice of bread at the half way point.  Gently pry your fingers inside the bread to make a pocket, being careful not to puncture the sides.
4. Fill each pocket in the french bread with about 1 Tablespoon of cream cheese mixture.  Close the top by pressing the edges together gently (not crushing the bread though).
5. Beat the eggs, vanilla and milk together until well combined.
6. Heat a non stick skillet over medium heat.  Melt 2 Tablespoons of butter in the skillet.  Quickly dip the french bread in the egg mixture, turning to coat the other side and place carefully in the melted butter.  Turn the french toast when it is golden brown (about 2 minutes each side).  I also turned it to cook the top and bottom of the french toast to give it a nice crunch.
7. Serve with more blueberry syrup and sprinkle with powdered sugar.

Serves 6

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Egg Omlette Sandwich

This morning I was in the mood for a breakfast sandwich.  I made a two egg omlette, seasoned it with salt and filled with deli sliced Black Forest Ham and grated Cheddar cheese.  After folding it in half I put it on a toasted French Roll.  It was a delicious and filling breakfast.

Becky’s Egg Omlette Breakfast Sandwich

Serves 1

• 2 eggs, beaten
• salt, to taste
• 3 slices of deli sliced Black Forest Ham
• 1/4 cup shredded Cheddar Cheese
• 1 French Roll, toasted

Preparation:

Preheat a non stick pan over medium heat and spray with Pam Cooking spray.

Beat the eggs and pour into the heated pan.  Season with salt, top with ham and shredded cheese.  Cook for 1 minute.  Fold the egg over the filling and heat for 30 minutes.  Turn the omlette over and cook for another 30 minutes to melt the cheese.  Fold the omlette in half again (making a triangle) and gently remove with a spatula to your toasted French Roll.  Place the top over the egg omlette.  Enjoy.

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Egg Casserole

Here is my favorite egg casserole to bring to functions.  It morphed from a quiche recipe into just an egg casserole without a crust.  With a tweak here and there it became my own.  I often make two casseroles, using up one package of the spinach between both.

Becky’s Egg Casserole

Serves 8

• 1/2 (10 oz) frozen chopped spinach, defrosted
• 1 (4 oz) Feta cheese (with seasonings and tomatoes works nicely)
• 8 oz shredded cheddar cheese
• 1 package cooked breakfast sausages (pork or beef), cut into 1/4 inch coins
• 1 (4 oz) can sliced mushrooms, optional
• 8 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

1. Preheat oven to 350F.
2. Spray a 9x13x2″ baking dish with non stick spray.  Layer the bottom of the casserole with the spinach, feta and cheddar cheese, cooked sausages, and mushrooms if desired.
3. In a separate bowl whisk together the eggs, milk, and salt and pepper.  Pour over the casserole and stir gently to make sure the ingredients combine some.  Bake at 350F for 20-35 minutes.  Check from time to time to ensure the eggs are cooked.  Cover with foil and let stand about 10-15 minutes.  Serve.

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Eggs Benedict

If I was stranded on a deserted Island– I wish it was desserted — this would be the food I would take with me!  Eggs Benedict has been a favorite of mine for years now.  When we eat out for breakfast, and this item is on the menu, I typically order it.  This is my ultimate comfort food.

What is the special occasion?  Well, my husband is working from home today – the kids are back in school– and I wanted Eggs Benedict- so, I made them.  Making my own Hollandaise is intimidating to me, so I cheat and use prepackaged sauce mix and it’s still quite delicious (Knorr Hollandaise Sauce Mix)  It isn’t the most amazing Eggs Benedict in the world, for that you would need to travel to the Bouchon in Vegas.  See Las Vegas Baby!

Eggs Benedict

Serves 2

• 3 English Muffins, split and toasted (6 halves)
• 6 slices of quality Canadian Bacon ( like Boar’s Head Brand)
• 6 poached eggs (I fry mine)

For the Hollandaise:

• I packet Knorr Hollandaise sauce mix
• 1 cup milk
• 4 Tbsp butter (half a stick)

Preparation:

Cook the Knorr Hollandaise Sauce mix according to package directions, using the cup of milk and 1/2 stick of butter.  Bring to boil, whisking constantly.  Cook for 1 minute.  Turn off heat and use the sauce.

Place 3 English Muffin halves on each plate.  Place a slice of Canadian Bacon on each toasted English Muffin half.  Top with a poached or fried eggs. Pour Hollandaise sauce over the Eggs.  Serve with coffee.

Tip: To get the poached texture of fried eggs, I start them in a pan until the whites have set some, then I add a few Tablespoons of water to the edge of the pan and cover with a lid and it will give the yolks a poached look.  Just until the yolks have a film over them, then use them before the yolks cook completely through.  I learned this trick from my fellow blogger Pam at her site: For the Love of Cooking.  Thank you Pam.

Blueberry Coffee Cake

Blueberry Butter Cake

This is a delicious coffee cake that uses blueberries.  I love to make it when I have fresh blueberries on hand (but frozen or even canned work with this). I have to warn you though, it is NOT diet food.  It used 3/4 of a pound of butter and is rich and creamy with the buttermilk in the mix.  It comes from the cookbook: The Black Dog Summer on the Vineyard Cookbook is a wonderful addition to my collection of cookbooks.

I have found it takes a little longer to bake in my oven.  I usually increase the cooking time by 10 minutes, but the ovens vary so check it at the 50 minute mark and decide if it needs more time (I typically turn off the oven and just let it sit in the oven the next 10 minutes and it turns out delicious)

Blueberry Butter Cake – Adapted from Black Dog Inn

Ingredients

• 2 3/4 cups all purpose flour
• 1 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs, beaten
• 1 cup buttermilk
• 1 cup butter, melted (2 sticks)
• 1 Tbsp vanilla extract
• 3 cups fresh blueberries

Crumb Topping:

• 1/2 cup sugar
• 1/4 cup flour
• 1/4 lb cold butter, cut into bits (1 stick)
• 1/2 Tbsp ground cinnamon

Instructions

Preheat oven to 350° F. Spray  a 9x13x2 baking dish with cooking spray.
Sift the dry cake ingredients together onto a large square of waxed paper, or whisk the dry ingredients together in a large bowl to eliminate clumps.
In a mixing bowl, mix together all the wet ingredients (not the blueberries).  Add the dry ingredients into the wet and mix until just blended.
Spread the batter into the prepared pan and sprinkle with all of the fresh blueberries.
In a smaller bowl, mix the dry ingredients for the crumb topping together until combined and cut in the butter (using your hands is the best method for this)  Sprinkle the butter topping over the batter (it is okay if it is not completely mixed the butter will melt into the cake and it will still be delicious.
Bake for about 50 minutes, or until a knife comes out clean.  The cake should be moist, not dry.  After cooling, cut into big squares or rectangles.  Serve slightly warm with coffee. YUMMY!!

I find that this cake only gets better the second day and is especially good warmed up in the microwave (15-20 seconds) and best enjoyed with coffee.

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Stuffed French Toast

Strawberry Stuffed French Toast

Waking up with a plan for breakfast is always a good thing.  Strawberry and Cream Cheese Stuffed French Toast has got to be a good plan for the day!  My husband got me a new camera for my birthday, so of course I took pictures.  If you have the time to make these- it is a move you won’t regret!

I found this recipe at Tasty Kitchen around Mother’s Day.  I loved the presentation of it.  Mine did not look as delicious as the one on the site, but it sure did taste good.  It had a few more steps than I usually have for breakfast it was well worth the effort to make.  The family loved them.

Strawberry and Cream Cheese Stuffed Toast Adapted from Tasty Kitchen

• 1 (8 oz) package cream cheese
• 1/2 cup strawberry preserves
• 2 packages fresh strawberries
• 1/2 cup sugar
• 1 loaf of french bread, cut into 2 inch slices
• 4 eggs
• 1/4 cup milk
• 1 tsp. vanilla extract
• 1/4 tsp ground cinnamon
• butter
• Powdered sugar, to dust

Preparation:

1. Cream softened cream cheese with Strawberry preserves until smooth with a fork.  Cut up about 12 medium sized strawberries into a small dice and stir into the cream cheese mixture.
2. Slice the remaining strawberries in slices and then cut them with a quarter turn so they are little “sticks” and add 1/2 cup sugar to let the juices come out.
3. Slice the french bread into 2 inch slices and then slice just the top of them in half (do not slice all the way through!).  Use your clean fingers to pry the bread apart, forming a little pocket, so you can stuff them with about 2 Tbsp of cream cheese mixture.
4. Preheat a non stick skillet over medium heat.
5. Beat the eggs with milk, vanilla extract and cinnamon for the french toast egg dip.
6. Add butter to the heated skillet and move the butter around so it melts evenly to coat the bottom of the pan.
7. Dip the stuffed french toast in the egg mixture and then add to the fry pan.
8. Let them turn golden brown and turn to toast the other side.
9. Place on a platter and dust with powdered sugar.
10. To serve, top the french toast with the strawberries (and sugar) mixture.  Enjoy!

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