An array of tastes to get you going in the morning.
Italian Chicken Sausage & Egg Sammie with Strawberry ChutneyMy favorite breakfast concoction that will make anyone's tummy go right back to normal and happy.View Recipe
- 1 loaf challah bread, sliced into one-inch slices and toasted
- 4 tablespoons butter
- 4 eggs, poached
- 8 basil leaves
- 2 tomatoes, sliced thin and sprinkled with sea salt
- 1 package fresh mozzarella in water, sliced
- 14 ounces chicken sausage, formed into patties
- 8 ounces strawberry jam
- 6 strawberries, sliced
Poaching the Eggs
To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!
In a large skillet, cook chicken sausage patties over medium high heat until cooked through. Drain on paper towels and set aside when done. In a small saucepan, heat the strawberry jam and toss in the strawberries. Stir to combine and remove from heat. Spread the chutney over the slices of Challah bread, then layer with mozzarella, tomato, basil, chicken patty, and top with poached egg. Sprinkle with a little salt and pepper. Instant happiness will occur. I like to serve this with hash browns and a strawberry banana salad (like it's making feel a little healthier.)
Super Green Power Smoothie
- 1 scoop vanilla whey protein powder
- 1 scoop Green Machine powder, (found at Trader Joe's)
- 1 tablespoon chia seeds
- 1 tablespoon flax, ground
- 1 banana
- 1 cup organic baby spinach
- 1 cup almond milk
- 1 cup ice
Place all ingredients in a blender and purÃ©e till smooth. Serve immediately.
Whole Wheat Cinnamon WafflesThis waffle is our absolute favorite waffle and is filled with whole grain goodness. I make a double batch of these over the weekends and freeze them for a quick breakfast on school mornings. The cinnamon and vanilla in these add a surprising depth of flavor and the stick-to-your-ribs grains are the perfect way to start your day.View Recipe
- 1-3/4 cups whole-wheat white flour
- 1/4 cup wheat germ, toasted
- 1/3 cup instant nonfat dry milk powder
- 1 tablespoon cinnamon, ground
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 cups milk
In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda, wheat germ, and salt; mix well. In a medium bowl, mix the eggs, oil, milk, and vanilla. Pour over the dry ingredients. Coat your waffle iron with vegetable cooking spray and preheat. Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes. Cooking time varies according to the they type of waffle iron you have. Repeat with remainder of the dough, applying the cooking spray between waffles. Serve warm with your favorite syrup or fruit preserves.
- 8 cups water
- 2 cups steel-cut oats
- 1/4 teaspoon salt
- chopped fruit, (optional)
Combine all ingredients in a 5-quart slow cooker and turn on low heat. Cover with lid and cook 8 hours. Fruit pieces can be added with the ingredients at the start or right before serving if you prefer (I wait and add them in the morning).
Sous Vide Eggs With Tarragon
- plastic wrap
- 1 tablespoon butter, melted, or use olive oil
- 1 teaspoon tarragon, chopped, or use your favorite herb
- 1 pinch kosher salt
- 1 pinch black pepper, ground
- 2 eggs
- kitchen twine
- buttered toast
Put a 10Ã—10 piece of plastic wrap on a work surface. Brush a 4-inch circle in the center of the plastic with butter or oil. Transfer to a small bowl so that the plastic touches the bottom of the bowl and the remainder of the plastic hangs over the rim. Sprinkle tarragon, salt and pepper into the plastic-lined bowl, then crack an egg into the bowl. Squeeze out air and tie tightly with twine. Repeat with the second egg.
Fill a small saucepan with water. Using a thermometer to monitor, heat the water to 148Â°F. Immerse the egg parcel in the water and cook for 55 minutes at 148Â°F. If the water gets too hot, add a few ice cubes.
Remove from heat, unwrap carefully and serve on buttered toast.
Breakfast Strata with Spinach, Red Pepper and GruyereWake up your mornings with this delicious baked breakfast casserole.View Recipe
- 1 pound French bread, crusts removed, cut into three-quarter inch cubes
- 1 cup medium-dry white wine, such as Sauvignon Blanc
- 1 red bell pepper
- 6 large eggs
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 1/2 cup yellow onion, minced
- 1 clove garlic, minced
- 1-1/2 cups GruyÃ¨re cheese, grated
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons parsley, chopped
- 2-1/4 teaspoons kosher salt
- cooking spray
Heat oven to 375 degrees. Arrange bread cubes in single layer on sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.
Roast Red Bell Pepper
Roast pepper over stovetop flame until blackened; or cut in half and broil in the oven, skin side up, until blackened. Transfer to paper bag for 5 minutes to steam, then peel off charred skin, remove seeds, stem and dice. Set aside.
Melt butter in medium skillet over medium heat. SautÃ© minced onions until translucent, about 5 minutes. Add garlic, spinach and roasted bell pepper and cook, stirring occasionally, about 2 minutes. Transfer to medium bowl; set aside.
Add wine to skillet, increase heat to medium-high and simmer until reduced to 1/4 cup, 3 minutes; set aside.
Whisk eggs in large bowl until combined; whisk in reduced wine, heavy cream, half of the GruyÃ¨re cheese, sautÃ©ed vegetables, parsley and salt. Add bread. Combine; let sit 5 minutes so liquid can be absorbed.
Spray 9Ã—13 baking dish or 8 ramekins with cooking spray. Spoon bread mixture into dish; sprinkle remaining cheese over surface. Bake until edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve. Recipe created by Parties That CookÂ® www.PartiesThatCook.com