Archive for the ‘Breakfast’ category

Hash browns at home

October 8, 2019

A lot of folks, myself included, would think of these as a treat to have when eating breakfast at a diner. But they are so easy to make at home, so why wait? They are a simpler version of the classic Latkes and are a favorite accompaniment to breakfast.

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2 c finely chopped potatoes*
2 TB minced onion (optional)
2 TB bacon fat or vegetable oil (not butter)
3 TB heavy cream (optional)

If using onions, mix with the potatoes. Heat the oil in a non-stick skillet, medium heat. When a speck of potato starts to sizzle, add the potatoes. Use a spatula to shape and press them into a pancake no more than 1/2 inch thick. Let cook, undisturbed, until the bottom is nicely browned, 5-10 minutes. Flip over (easier if you cut the pancake in half first). If using cream, dribble over the potatoes. Continue cooking until the 2nd side is browned. Sprinkle with salt and serve immediately.

* about the size of a raw navy bean, or a bit smaller

Tortilla eggs

October 24, 2016

Simple and tasty. Can be a nice lunch dish as well. Serves 4.

Four 6-inch corn tortillas
4 eggs
6 oz thinly sliced melting cheese, such as mozzarella or Gruyere
Sriracha sauce or salsa

Put a little oil in a large nonstick pan over medium heat and add the tortillas. After half a minute flip over and sprinkle with salt. Break an egg on each tortilla, keeping the yolk intact, add a dusting of salt and pepper, and spread the cheese on top. Cover and cook gently until the egg white is set but the yolk is still runny. Serve with hot sauce of choice.

Avocado and egg on toast

October 21, 2014

My new favorite breakfast! Also makes a great lunch or light dinner. Provides a generous meal for 2 or a lighter meal for 4.

1 ripe Haas avocado
4 slices whole grain bread
4 large eggs
1/2 c shaved Parmesan cheese
2 TB chopped fresh herbs (parsley, chives, tarragon, etc.)

Poach the eggs to your liking (a runny yolk is a big part of this dish’s appeal). While they are cooking, toast the bread and spread 1/4 of the avocado on each slice. Sprinkle with S&P to taste, top each slice with an egg, followed by a little more S&P, the cheese, and finally the herbs. Serve immediately.

Indian style scrambled eggs

May 16, 2014

These can be spicy or not as you prefer, but with their rich flavors they are a delight at breakfast, lunch, or dinner. Serves 2-3.

6 eggs, preferably fresh farmers market eggs
1 TB heavy cream (or use half and half or milk, but won’t be as good)
1/2 c diced onion
1/2 c diced green pepper (see note)
1/2 c diced tomato with juice
1 TB butter
1 tsp curry powder, sweet or hot

Note: You can use regular green bell pepper, but the dish is more interesting if you use all or part cubanelle, wax, or something similar. If you like spicy, include some jalapeño or serrano.

Beat the eggs in a bowl with the cream and a pinch of salt, set aside. In a nonstick skillet, sauté the onion and pepper in the butter until just starting to brown. Stir in the curry powder and stir for a moment, then add the tomato and juice, a pinch of salt, and a grinding of black pepper and cook, stirring, until the liquid has evaporated. Heat should be medium low at this point. Stir in the eggs and scramble to the desired degree of doneness. Serve immediately.

Eggs in toast

July 17, 2013

I expect there’s a traditional name for this dish, but for lack of anything better I call it eggs in toast. It’s a tasty, hearty breakfast. I like to serve these with tomato slices on the side. All you need is

Slices of good bread
1 egg per slice of bread
butter

Use a biscuit cutter or tumbler to make a hole in each slice. Save the cutouts for fancy tea sandwiches or breadcrumbs.

egg-1

Lightly butter one side of the bread and place butter-down in a frypan over medium heat. Cook until the bottom is toasted to your liking. Flip and, if you think it’s needed, add another half-teaspoon or so of butter to each hole. Break an egg into each hole and lightly salt.

egg-2

Let the eggs partially set, then you have 2 choices. For the prettiest presentation, cover the pan, reduce the heat to medium low, and cook until the whites are set and the yolk is still runny (a glass lid helps here). For a less pretty but just as tasty result, flip the slices and cook briefly.

After

Smoked salmon, caramelized onion, and potato torte

May 14, 2013

A lovely dish for a fancy breakfast or lunch. I like to serve it with tomato slices and toasted bagels with cream cheese.

1 large russet potato, peeled and cut into 1/2 inch cubes
large pinch each salt and sugar
1 large or 2 medium onions, peeled and cut into thin half-rings (about 2c)
2 TB butter or olive oil, divided
1/2c diced smoked salmon
6 large eggs
2 TB milk or cream

In a non-stick skillet, cook the onions, salt, and sugar in 1 TB of the butter or oil over medium low heat, stirring frequently, until nicely caramelized. This will take 30-40 minutes, they will reduce in volume by more than half and turn a lovely nut brown. You can do this ahead, even a day ahead. If you have done ahead and refrigerated them, bring to room temperature before proceeding.

In a 10 inch non-stick skillet, cook the potatoes slowly in the remaining 1 TB butter or oil, turning and shaking the pan now and then, until cooked completely through and slightly browned (use a thin-bladed knife to test them). Sprinkle a little salt over, then stir in the onions and salmon and distribute the solids evenly over the bottom of the pan.

Beat the eggs with milk or cream and salt and pepper to taste. Pour over the potato mixture and cook over medium-low heat until the eggs are mostly set – they will still be running in the center. Now you have 2 choices. One is to tip the pan so the uncooked eggs run out to the edges, then cover for a few minutes until they are set. The other is to run briefly under a preheated broiler.

You can serve right from the pan or invert onto a plate for a nice presentation – the bottom (now the top) should have attained a lovely brown shade.

Buckwheat-blueberry pancakes

April 30, 2011

This is my wife’s recipe – they are truly excellent! This serves 4 and can be cut in half for 2.

3/4 c all purpose flour
1/2 c buckwheat flour
2 TB sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c buttermilk
2 TB vegetable oil
2 large eggs, separated
about 1-1/2 c fresh blueberries

Mix dry ingredients in a large bowl, then stir in buttermilk, oil, and egg yolks until blended.  Beat the egg whites until they form peaks, then fold into the batter. For each pancake, drop 1/4 to 1/3c of batter onto a heated, greased skillet and spread to a 4-5 inch circle. Sprinkle 2 TB blueberries on each pancake. Turn when the top is covered with small bubbles and the bottom is browned, then cook another minute or so until the second side is browned.


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