Posts Tagged ‘breakfast


Italian Fried Egg BLT Breakfast Sandwich

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Ciabatta French Toast with Pancetta and Scrambled Eggs

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French Toast

I started out with this Alton Brown recipe for French Toast from the Food Network as a basis, but made various changes.  First, I wanted to make two servings instead of four, so I reduced the quantity of ingredients.  I added vanilla and cinnamon, used maple syrup instead of honey, and used skim milk instead of half and half in the egg-mixture for dipping  I used slices of leftover Italian peasant bread for the toast.  The Alton Brown recipe’s method for preparing and cooking the french toast worked well — draining the slices on a rack before cooking them in the pan prevented big chunks of egg in the pan.  Cooking the slices for an additional five minutes in a 375-degree oven helped them cook through and left the outside with the perfect degree of light crispness.  I served the french toast with maple syrup, bacon and scrambled eggs.

Here’s how the recipe ended up with my changes:

2 eggs

1 teaspoon vanilla

1/2 cup skim milk

1/2 teaspoon cinnamon

1 tablespoon maple syrup, warmed

4 1/2-inch thick slices Italian peasant bread

1 tablespoon butter

Follow directions from Alton Brown recipe for preparation and cooking.


Cinnamon Apple Muffins

This recipe for Cinnamon Apple Muffins comes from Cooking Light, so it’s somewhat healthy.  The only change I made was to substitute light sour cream for the ricotta because that’s what I had on hand.  They were done in 16 minutes, sooner than the 18 minutes of oven time the recipe called for.

The muffins turned out really well – moist inside with nice apple chunks and a light, crispy cinnamon-sugar topping.  I will definitely use this recipe again.  One batch made 12 regular-sized muffins and four big ones.


Shirred Eggs with Roasted Green Chile and Cheese, Bacon and Sourdough Toast

I had never even heard of shirred eggs until I found this recipe.  Basically, it’s eggs baked in a ramekin on top of whatever else you want to put in.  The recipe I stumbled upon was Original Farmers’ Market Shirred Eggs from a cookbook called A Real American Breakfast (Copyright 2002 by Cheryl Alters Jamison and Bill Jamison, HarperCollins Publishers).  This is a great cookbook, by the way.  Their recipe called for placing tomatoes at the bottom of the ramekins, adding eggs, cream and a dash of hot sauce along with some fresh herbs before baking.  I thought this recipe concept would be a good way to use the green chile I just roasted.

1 tablespoon butter, melted
¼ cup bread crumbs
½ cup freshly grated sharp cheddar cheese
¼ cup cream or half and half
4 roasted green chiles with seeds and peels removed
4 eggs
salt and pepper
1 crumbled piece of crispy bacon
Cilantro sprigs for garnish

Preheat oven to 350 degrees.  Coat insides of four ramekins or small oven-safe bowls with melted butter.  Coat with breadcrumbs.  Place a green chile in the bottom of each ramekin, spread out so it covers the whole bottom.  Layer in grated cheese on top of chile.  Break eggs carefully into each ramekin (leave the yolk intact).  Add a splash of cream or half and half to each ramekin.  Season with salt and pepper and sprinkle crumbled bacon on top of each ramekin.

Bake for approximately 8-10 minutes.  The idea is to have the egg whites set and still have a runny yolk.  I think the best approach is to keep a close eye on the eggs and remove them from the oven when they are cooked to the doneness you prefer.

Serve the eggs in the ramekins with toast and bacon on the side.  I garnished this with cilantro sprigs and also served salsa on the side. The eggs are so good spooned onto toast bite by bite.


Get Ready for Fall – It’s Pumpkin Muffin Time!

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