Bruschetta Frittata: A Make-Ahead Breakfast Delight
Prepare a flavorful sourdough-bruschetta filling for a quick breakfast option. This warm Frittata combines red onion, tomatoes, Italian seasoning, and mozzarella for a delicious egg dish.
Tag: eggs
Frittata with Crispy Potatoes and Sautéed Pepper and Onions
This beautiful and simple Frittata has all the savory flavors you expect in your morning breakfast. The eggs are seasoned with Pink Himalayan Sea salt, parsley and scallions, made fluffy with the addition of milk. Sauteed onion and peppers, and crispy potatoes flavored with slightly …
Ricotta Scrambled Eggs with Berries and Rye Toast
These soft scrambled eggs with a creamy dose of ricotta cheese are my new favorite breakfast obsession. I have taken to making these eggs several times a week for breakfast but they are also a perfect impromptu dinner when you don’t feel much like cooking. Cooking the eggs at a high heat while stirring constantly results in soft curds that are made all the more luxurious with the addition of creamy ricotta cheese. It takes mere minutes to make, giving you a restaurant quality breakfast even on busy weekday mornings. I like to serve the eggs alongside berries and toasted rye bread that is slathered with strawberry preserves.
Ricotta Scrambled Eggs with Berries and Rye Toast
Serves 2
Ingredients:
- 4 eggs, whisked well and seasoned with Himalayan pink sea salt and pepper
- ½ tablespoons butter
- ¼ cup ricotta cheese
- 1 tablespoon minced fresh chives
- 1 cup mixed berries (I use strawberries, raspberries, blueberries, and blackberries)
- 2 slices rye bread, toasted plus butter and preferred jam
Directions:
- Melt butter over med-high heat in a small non-stick sauté pan. Once butter is melted, add whisked eggs and cook over med-high heat, stirring constantly, until eggs are just barely cooked. Remove pan from heat and quickly stir in ricotta cheese.
- Divide eggs between two plates and top with chives. Serve alongside fresh berries and toasted rye bread.
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Croissant Egg Sandwiches with Honey-Mint Fruit Salad
Good morning 2022! This is the time of year when everyone starts stressing over their New Year’s Resolutions and beginning their regimen of exercise and healthy eating. This year, I encourage you to make a different kind of resolution- to create simple, beautiful moments for …
Ham, Cheddar, and Chive Baked Egg Strata
I made this Baked Egg Strata filled with ham, cheddar, mozzarella, and chives for a small family brunch gathering and everyone went crazy for it, asking how long they would have to wait for the recipe to be posted. Well family, it’s finally here! This …
Eggs Benedict
The sauce known as hollandaise is made with warmed egg yolks, flavored with lemon juice, and loaded with butter, making it a favorite brunch option for special occasions and holidays. My dad and I would always make the hollandaise together on Christmas day and Easter mornings. Since butter is gradually incorporated to make a thick, creamy sauce, it is much easier to make this recipe with two people. One person constantly whisks while the other slowly dribbles in the melted butter. The hollandaise is then slathered over a toasted English muffin, which is then layered with warmed Canadian bacon, a perfectly poached egg, and another generous spoonful of hollandaise. Yum!
Eggs Benedict
Serves 6
Hollandaise adapted from Julia Child
Ingredients for Hollandaise:
- 1 ½ sticks melted butter, plus 2 tablespoons cold butter
- 3 egg yolks
- 1 tablespoon cold water
- 1-2 tablespoons lemon juice
- Salt and Pepper
To assemble Eggs Benedict:
- 3 English Muffins, sliced horizontally and toasted
- 6 slices Canadian bacon (warmed in a sauté pan over medium heat)
- 6 poached eggs (I use an egg poacher and cook the eggs 3-4 minutes until egg white is set and yellow is still runny)
- Salt and Pepper
- Fresh Parsley to garnish
Directions:
- Set up a bain-marie or double boiler: Fill a small saucepan with water and bring to a simmer. Find a bowl that will fit snugly within the saucepan without touching the boiling water below. In that bowl, before placing it over the boiling water, whisk the egg yolks for 1 minute. Whisk in the water, lemon juice and a pinch of salt and beat for another minute.
- Place a tablespoon of butter in the bowl but do not stir it in. Place the bowl over the simmering water. Whisk the egg yolks until they slowly thicken into a smooth cream, about 1-2 minutes. Continue beating the egg yolks over the simmering saucepan until you begin to see the bottom of the pan between the strokes of your whisk. The mixture should form a light coating on the whisk.
- Remove the bowl from the heat and whisk in 1 tablespoon of cold butter.
- Slowly (seriously, drop by drop) pour the melted butter into the egg mixture, whisking constantly. Season the sauce with salt, pepper, and lemon juice, to taste.
- To assemble: Spoon a tablespoon of hollandaise over each of the English muffin halves. Top with Canadian bacon and the poached egg. Sprinkle egg with salt and pepper and top with hollandaise. Garnish with a fresh sprig of parsley and Enjoy!
How Julia Child poaches an egg: For those who do not have an egg poacher, I’ve included Julia’s advice on how to make perfectly poached eggs:
- Pour 2 inches of water in a small sauce pan and add 1 tablespoon of white vinegar. Bring to a simmer.
- Break one of the eggs into a small bowl and then pour it into the water, holding it as closely over the water as possible. Gently push the white over the yolk with a wooden spoon.
- Allow the egg to cook over a low simmer for 4 minutes. Remove the egg to a cold-water bath to stop cooking. Dry egg gently on a paper towel.
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