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Carrot Muffins

June 25, 2015 in All Recipes, Course: Dessert, Course:Breakfast, Skill Level: Moderate


For The Batter

1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour
1/2 plus 1/8 teaspoon (3.11 grams) baking soda
1/4 teaspoon (1 grams) baking powder
3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon
1/2 plus 1/8 teaspoon (2 grams) kosher salt
1 cup plus 2 teaspoons (207 grams) granulated sugar
1/2 cup plus 2 tablespoons (142 grams) canola oil
1/4 vanilla bean, split lengthwise
1/3 cup (80 grams) eggs
1 3/4 cups (212 grams) shredded carrots
Generous 1 1/4 cups (180 grams) Oat Streusel Topping
(recipe follows)

You’ll need a 6-cup jumbo muffin pan and muffin papers.
This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.
Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you’ll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they’re a major part of the recipe.
This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.
Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.
Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.
Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.
Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

For The Oat Streusel Topping

1 cup (142 grams) all-purpose flour
1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats
1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ
1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar
2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar
1/2 teaspoon (1.2 grams) ground cinnamon
1/2 teaspoon (0.5 gram) freshly grated nutmeg
1/8 teaspoon (0.4 gram) kosher salt
1/4 vanilla bean, split lengthwise
4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces

Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.
Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.


Egg and Bacon

June 23, 2015 in All Recipes, Course:Breakfast, Cuisine: American, Skill Level: Easy

2 tablespoons purchased honey mustard*
2 English muffins, split, toasted
4 (3/4-oz.) slices American cheese
4 hard-cooked eggs, peeled, sliced
4 teaspoons real bacon pieces
1 Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
2 Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through. 

Egg Casserole

May 20, 2015 in Course:Breakfast, Skill Level: Moderate

1 cup shredded Cheddar cheese
6 eggs, whisked
6 slices bacon, diced
2 slices bread, cubed
1/3 red bell pepper, diced
2 green onions, chopped
3 tablespoons milk
1/2 teaspoon minced garlic, or to taste (optional)
salt and ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
Bake in the preheated oven until eggs are set, 20 to 25 minutes

French Toast Stuffed with Bacon, Onion Tomato Jam with Gruyere, and a Fried Egg

October 25, 2014 in Course:Breakfast, Cuisine: French, Skill Level: Easy

For the filling:
8 slices bacon, cut into 1/4-inch lardons
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
1 large beefsteak tomato, seeded and cut into 1/2-inch dice
2 sprigs of fresh oregano, leaves finely chopped
For the French toast:
4 large eggs
1 cup whole milk
Pinch of cayenne (optional)
Kosher salt
8 slices tight-crumbed white bread
11/2 cups grated Gruyere cheese
For the fried eggs:
Extra virgin olive oil
4 large eggs
1 bunch of fresh chives, finely chopped (optional)
For the filling:
Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
For the French toast:
Preheat the oven to 200 degrees F.
In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly
with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
Working in batches, soak each “toast” in the egg mixture for about 1 minute; flip and soak the other side.
While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
Working in batches so you don’t crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
For the fried eggs and assembly:
Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
Avatar of Jane.b

by Jane.b

Onion and Mushroom Scrambled Eggs

October 23, 2014 in Course:Breakfast, Skill Level: Easy and Fast

2 tablespoons olive oil
5 mushrooms, medium, slices
1 onion, Chopped
4 eggs
2 cup mozzarella
salt and pepper
Heat olive oil in a pan, cook onion until browned, then add mushrooms over high heat about 15 minutes.
add salt and pepper.
Beat eggs in a bowl. Pour eggs in pan over mushrooms and onion, cook until eggs are nearly set, about 2 minutes.aftre that add mozzarella into eggs until just melted.
Serve quickly.

Chocolate Chip Cookie:

July 23, 2014 in Course: Dessert, Course:Breakfast, Skill Level: Moderate


295 grams flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
140 grams 50% chocolate, cut into chip sized pieces
140 grams 70% chocolate, cut into chip sized pieces
225 grams cold butter, cut into small pieces
200 grams brown sugar
170 grams granulated sugar
2 large eggs
Position the oven racks in the lower and upper thirds of the oven and preheat the over to 350C.  Line two baking sheets with silpats or parchment paper.
Sift the flour and baking soda into a medium bowl.  Stir in the salt.
Put the chips in a fine-mesh basket strainer and shake to remove any chocolate “dush” (optional).
In the bowl of a stand mixer fitted with a paddle attachment, beat half the butter on medium speed until fairly smooth.  Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy.
Scrape down the sides of the bowl.  Add the eggs, one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary.
Add the dry ingredients and mix on low speed to combine.
Mix in the chocolate.
Remove the bowl from the mixed and fold the dough with a spatula to be sure that the chocolate is evenly incorporated.
The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to two weeks.
Freeze shaped cookies on the baking sheet until firm then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
Using about 2 level tablespoons per cookie, shape the dough into balls.  Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread.
Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through baking.
Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely.
Repeat to bake the remaining cookies.  The cookies can be stored in an airtight container for up to 2 days.


Wolfgang’s Breakfast Pancakes

July 2, 2014 in Course:Breakfast

sa_1404283715Wolfgangs Breakfast Pancakes

2 large eggs, separated
1/2 cup sour cream
1/2 cup non fat milk
1/2 cup (4 ounces) unsalted butter, melted
1/2 cup pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt

In a small bowl, whisk together the egg yolks, sour cream, milk, and melted butter.
In a large bowl, sift together the pastry and all-purpose flours, sugar, baking powder, and salt. Make a well in the center, pour the egg-yolk mixture into the well, and whisk just enough to incorporate into the dry ingredients.
In a clean bowl, with a clean whisk, beat the egg whites until shiny and firm, but not dry. Stir a little into the batter, then fold in the remaining whites.
Heat the griddle and butter lightly. Over medium heat, using a 1/4-cup measure, pour the batter onto the griddle. When each pancake is golden brown on one side, and small bubbles appear on the surface, turn with a wide spatula and brown the other side. As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven.


Papaya-Banana Smoothie

June 26, 2014 in Course:Breakfast


1 cup milk
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
1 small ripe banana, peeled and sliced
1/2 large, ripe papaya, peeled, seeded and chopped
1 cup ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.


Scotch Egg

May 21, 2014 in Course:Breakfast


20 soft-boiled eggs (cooked for 7 minutes in boiling water)
For the pork mix:
49 oz pork butt
21 oz salted fatback
1 recipe sage paste (see below)
1 cup filone breadcrumbs
1 cup milk
5 tablespoons kosher salt
For the sage paste:
1.5 oz sage
1 teaspoon Maldon salt
1 teaspoon Olave organic EVOO
For the breading:
1 ¼ cup flour
10 eggs
1/3 cup milk
1 ¼ cup fine filone crumbs
2 cups course filone crumbs

Portion the pork mix into 4 oz balls.
Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around.
Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg.
Continue with the remaining eggs and refrigerate until they are cold.
Place all the breading ingredients into separate bowls.
Take each farce wrapped egg out of the refrigerator and proceed with the following steps:
Dredge the egg first in flour, then coat with an egg wash, and cover the egg with a layer of the fine breadcrumbs.
Next repeat the egg wash and then coat a second time with a layer of the course breadcrumbs.
Refrigerate again until cold.
Fry in a 350F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.


Classic Belgian Waffles

May 15, 2014 in Course:Breakfast, Skill Level: Easy


2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.