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Bacon and Egg Cups

13 Nov

Bacon and Egg Cups
Makes 6 servings

Ingredients:
6 eggs
shredded cheese
2 pieces of bacon, chopped into small pieces

Directions:

  1. Preheat oven to 400F. Grease 6 muffin cups.
  2. Crack egg into each muffin cup, making sure to not break the yolk.
  3. Sprinkle cheese on top of the egg, covering surface. Sprinkle bacon pieces on top of cheese. If you want a runny yolk and want to gauge the doneness of the yolk, only sprinkle cheese and bacon on the egg white and make sure not to cover yolk.
  4. Bake at 400F for 8-10 minutes depending on how well done you want your yolk.
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Heart-Shaped Boiled Eggs

13 Nov

Heart-Shaped Boiled Eggs

Materials:
Egg
Milk carton or any juice carton (cut open, washed well and dried)
Chopstick (round one is ideal)
Rubber bands

Directions:

  1. Cut milk carton and fold it in half lengthwise.
  2. This is all you need. (besides an egg) The milk carton is about 3″ X 8″.
  3. Make a hard boiled egg.
  4. While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.
  5. Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.
  6. It’s hard to see but you want the chopstick to dig into the egg.
  7. Leave it for about 10 minutes. (Keep the egg in the fridge if it’s summer time.)
  8. Take the chopstick off and cut the egg in half.

Blueberry Simple Syrup

13 Nov

Blueberry Simple Syrup
Makes 1 cup

Ingredients:
1 cup blueberries
1 cup water
1 cup sugar
1/2 lemon, juice

Directions: 

  1. Place the blueberries, sugar and water in a large sauce pan and bring to a boil.
  2. Reduce the heat and simmer for 15 minutes.
  3. Strain the solids from the juice with a fine sieve and set the solids aside.
  4. Mix in the lemon juice, transfer to a jar and store in the fridge.

Bacon Egg Cheese Cups

12 Nov

Bacon Egg Cheese Cups

Ingredients:
4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 2/3 of the way before placing it into the molds)1/3 cup of shredded cheese (ex. monterey jack and cheddar cheese)

Directions:

  1. Preheat oven to 400F. Spray muffin tin with pam spray.
  2. Line muffin pans with bacon so that it circles each mold.
  3. Break an egg into the center of each mold.
  4. Sprinkle cheese on top.
  5.  Bake for about 8 minutes or until egg is cooked to the doneness of your liking.

Savory Corn Cakes

12 Nov

Savory Corn Cakes

Ingredients:
1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/3 teaspoon ground pepper
2 teaspoon sugar
2 tablespoon unsalted butter, melted and cooled
1 large egg
1 cup buttermilk
1 cup fresh corn kernels (frozen or canned would also work)
1/4 cup diced scallions, white parts only
1/2 fresh jalapeno, seeded and minced
1 1/4 cup grated Monterey Jack cheese
2-3 tablespoons olive oil for cooking
1/3 cup sour cream (for garnish, optional)

Directions:

  1. In a large bowl combine the cornmeal, flour, salt, baking soda, pepper and sugar. Set aside.
  2. In a small bowl combine the melted butter, egg and buttermilk. Set aside.
  3. In a large skillet over medium-high heat, warm 1 teaspoon olive oil and saute the scallions, jalapeno and corn kernels until cooked through, stirring constantly, about 3 minutes.
  4. Add the corn mixture to the bowl with the buttermilk. Stir in the Monterey Jack cheese. Add the contents of this bowl to the larger bowl with the flour mixture. Stir until the batter is just combined.
  5. Carefully wipe down the large skillet you used for the scallions with a damp paper towel. Warm 1 tablespoon of olive oil over medium-high heat, swirling the oil around to coat the entire pan. Drop the batter onto the skillet 1/4 cup at a time, cooking 2-3 minutes on each side or until the cakes are golden brown. Add more olive oil between batches, if needed.
  6. Transfer finished cakes to a paper-towel lined plate and continue cooking the rest of the cakes.
  7. Serve warm, with sour cream if desired.