Breakfasts, Brunches & Breads
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    Crumpets

    1 package (1 Tbs, 15 ml) active dry yeast
    1/2 tsp (2 ml) sugar
    2 Tbs (30 ml) lukewarm water
    1 cup (250 ml) all-purpose flour
    1/4 tsp (1 ml) salt
    1/2 cup (125 ml) milk
    1 egg
    1 Tbs (15 ml) melted butter
    Additional butter for frying

    Stir together the yeast, sugar, and water in a small bowl and allow to proof for 10 minutes. Sift together the flour and salt in a mixing bowl and stir in the yeast mixture, milk, egg, and 1 tablespoon (15 ml) of melted butter. Beat vigorously until the batter is smooth. Allow to rise until doubled in volume, about 1 hour. Heat a small amount of butter in a large skillet over moderate heat, and butter the insides of the ring molds. Place the ring molds in the skillet and pour about 1 tablespoonful (15 ml) of the batter into each ring. Remove the rings when the crumpets begin to bubble and the bottoms start to brown. Turn the crumpets over and brown the other side. Serve immediately with butter, jams, or marmalade. Makes about 10 crumpets to serve 4 to 6.

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    Deviled Kidneys

    3 Tbs (45 ml) bottled mango chutney, finely chopped
    2 Tbs (30 ml) Dijon-style mustard
    2 tsp (10 ml) dry English mustard
    2 tsp (10 ml) lemon juice
    Salt and freshly ground pepper to taste
    Cayenne pepper to taste (optional)
    8 - 12 whole lamb kidneys, trimmed and cut in half lengthwise

    Mix together the chutney, mustards, lemon juice, salt, pepper, and optional cayenne in a large bowl. Add the kidneys and toss to coat evenly. Marinate at room temperature for 1 to 2 hours. Place the kidneys on a well-greased baking sheet and place under a preheated broiler. Broil until sizzling and cooked through, about 4 minutes per side. Serves 4 to 6.

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    Bagels

    1 cup (250 ml) milk
    4 Tbs (60 ml) butter
    1 Tbs (15 ml) sugar
    1 tsp (5 ml) salt
    1 package (1 Tbs, 15 ml) active dry yeast
    1 egg
    3 cups (950 ml) all-purpose flour, sifted

    Combine the milk, butter, sugar, and salt in a small saucepan and heat until just warm and the sugar has dissolved. Stir in the yeast and allow to proof for 10 minutes. Combine the egg, flour, and milk mixture in a large mixing bowl and stir to combine. Knead the dough, adding more flour if necessary, for 10 minutes. Place in a greased bowl and allow to rise until doubled in volume, about 1 hour. Punch the dough down and divide into 18 pieces. Roll each piece into a log about 7 inches (18 cm) long and tapered at the ends. Form the dough into a ring, wetting the ends to help seal the ends of the dough. Let rise, covered, on a floured board for 15 minutes. Drop the rings, one or two at a time, into a large pot of boiling water. The bagels should sink and begin to float almost immediately. Turn the bagels when they float to the surface and boil for 3 minutes. Remove the bagels with a slotted spoon and place on a greased baking sheet. Bake in a preheated 400F (200C) oven for 20 to 25 minutes, until golden brown and crisp. Mist lightly with water immediately upon removing them from the oven and allow to cool. Makes 18 bagels.

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    Pita Bread

    3 cups (875 ml) all-purpose flour
    1 cup (350 ml) water
    1 Tbs (15 ml) olive oil
    2 tsp (10 ml) salt
    1 tsp (7 ml) instant yeast

    Combine all ingredients in an electric food processor or mixing bowl and mix, adding a little more water or flour if necessary to form a firm, slightly sticky ball. Turn onto a floured surface and knead for 1 minute. Place in a greased bowl, cover loosely with a towel, and allow to rise until doubled in volume, about 2 hours. Punch down the dough and divide into 6 to 12 pieces. Keep all pieces lightly floured and covered. Flatten each piece of dough into a disk from 6 to 8 inches (15 - 20 cm) in diameter. Working in batches of 3 to 4, lightly flour each disk and place on a baking stone (preferable) or baking sheet that has been heated in a preheated 500F (260C) oven. Remove from the oven after they have puffed up, about 3 minutes. Some may not puff up, but will still be fine. Makes 6 to 12 pitas.

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    Muffin/Bread Pudding

    5 eggs
    4 c. milk
    1 c. flavored coffee creamer (liquid)
    6 jumbo muffins, hard rolls, croissants, donuts. or whatever bread you may have
    Canned fruit with juice
    Chopped nuts or chocolate chips, optional
    Cinnamon or nutmeg, optional

    Preheat oven to 250F. Lightly grease a 2-3 quart baking dish. In large bowl, beat eggs, milk, creamer together till blended. Break muffins or other bread into chunks into bowl. Stir gently till all bread is moistened. Gently stir in the fruit, nuts or chocolate. Pour into baking dish, spreading to fill. Sprinkle with cinnamon or nutmeg. Bake for 60-65 minutes or till pick or skewer inserted comes out clean.

    There are many variations of this recipe. You can use Double chocolate muffins with Banana Nut muffins together with vanilla baking chips and no fruit or 6 croissants, a can of tropical fruit salad and vanilla-nut coffee creamer (yum!) or 6 hard rolls, 2 cans of sliced peaches, and Cinnamon flavored coffee creamer and skim milk. Don't be afraid to experiment.

    Breakfast, Brunch & Bread Index




    Bacon and Egg Cake

    12 slices bacon
    6 - 8 eggs
    3 Tbs (45 ml) all-purpose flour
    2 cups (500 ml) milk
    Salt and freshly ground pepper to taste
    Chopped fresh chives for garnish (optional)

    Fry the bacon in a 10-inch (25 cm) skillet until crisp. Drain on paper towels and crumble. Discard the fat in the skillet and place half the crumbled bacon in the bottom. Beat together the eggs, flour, milk, salt, and pepper, and pour into the skillet. Bake in a preheated 375F (190C) oven until set, 30 to 40 minutes. Garnish with the remaining bacon and the optional chives. Cut into wedges to serve. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Blueberry Blintzes

    For the blintzes:
    1 cup (250 ml) all-purpose flour
    2 eggs
    1 cup (250 ml) milk
    1/4 tsp (1 ml) salt
    Butter for frying
    For the filling:
    1 cups (375 ml) cottage cheese or ricotta
    1 cup (250 ml) fresh or thawed frozen blueberries (reserve about 1/4 cup (60 ml) for garnish)
    2 Tbs (30 ml) bread crumbs
    2 Tbs (30 ml) sugar
    1 egg, beaten
    1 tsp (5 ml) cinnamon
    Powdered (confectioner's) sugar for garnish, optional

    For the blintzes, combine the flour, eggs, milk, and salt in an electric blender and process until smooth. Refrigerate for 1 hour. Melt a small amount of butter in a crepe pan or 8-inch (20 cm) non-stick skillet over moderate heat. Pour in just enough batter to coat the bottom of the pan and cook on both sides until light golden brown. Turn onto a plate and repeat to make the remaining blintzes.

    Combine the filling ingredients and stir to mix thoroughly. Place a spoonful on each blintz, fold the ends towards the center and roll up. Melt a little butter in a saute pan and saute the blintzes until golden on both sides. Garnish with reserved blueberries and powdered sugar if desired. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    Savory Breakfast Rolls

    1 package (1 Tbs, 15 ml) dry yeast
    1 tsp (5 ml) sugar
    2 cups (500 ml) warm water
    1 Tbs (15 ml) vegetable oil
    1 red bell pepper (capsicum), seeded and finely chopped
    1 cup (250 ml) chopped mushrooms
    3 cups (750 ml) whole wheat flour
    2 cups (625 ml) all-purpose flour, plus additional for kneading
    2 tsp (10 ml) salt
    2 Tbs (30 ml) chopped fresh parsley
    2 Tbs (30 ml) chopped fresh chives
    5 oz (100 g) Cheddar cheese, finely diced

    Combine the yeast, sugar, and 1/4 cup (60 ml) of the warm water in a small bowl and stir to dissolve. Let stand 5 minutes. Heat the oil in a skillet over moderate heat and saute the pepper and mushrooms until tender, about 5 minutes. Remove from heat and allow to cool.

    Combine the flours in a large mixing bowl. Add the yeast mixture and the remaining water. Stir to mix well and add the sauteed pepper and mushrooms, parsley, chives, and cheese. Knead for 8 to 10 minutes, place in a greased bowl, and allow to rise until doubled in size, about 1 hour. Knead for 1 minute on a floured surface and roll into a long log. Cut the log into 24 pieces and roll each into a ball. Place the balls of dough on a greased baking sheet and allow to rise for 30 minutes. Bake in a preheated 375F (190C) until lightly browned, 20 to 25 minutes. Serve warm. Makes 24 rolls to serve 8 to 12.

    Breakfast, Brunch & Bread Index




    Raspberry Orange Smoothie

    2 cups (500 ml) milk
    2 cups (500 ml) plain yogurt
    2 cups (500 ml) fresh raspberries (other berries may be substituted)
    1 cup (250 ml) frozen orange juice concentrate
    1 cup (250 ml) ice cubes
    1 tsp (5 ml) vanilla extract

    Combine all ingredients in an electric blender and process until smooth. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Sweet Potato Hash

    2 Tbs (30 ml) olive oil
    2 cups (500 ml) diced, peeled sweet potatoes
    2 cups (500 ml) diced, unpeeled potatoes
    1 medium onion, diced
    2 bell peppers (capsicum), seeded and diced
    1 clove garlic, finely chopped
    1 tsp (5 ml) dried rosemary
    1/2 tsp (2 ml) dried thyme
    1/2 tsp (2 ml) dried tarragon
    Salt and freshly ground pepper to taste
    Cayenne pepper to taste (optional)
    Poached or fried eggs (optional)

    Heat the olive oil in a large skillet over moderate heat. Add the vegetables, herbs, salt, pepper, and optional cayenne and cook covered for 5 minutes. Remove the cover and cook an additional 10 to 15 minutes, stirring frequently, until the vegetables are tender and lightly browned. Serve topped with poached or fried eggs if desired. Serves 4 to 6.

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    Cheese Bread

    2 packets (2 Tbs, 30 ml) active dry yeast
    2 cups (500 ml) warm milk
    2 Tbs (30 ml) sugar
    2 Tbs (30 ml) butter, melted
    1/4 tsp (1 ml) salt
    4 cups (1 L + 125 ml) all-purpose flour
    6 oz (175 g) sharp Cheddar cheese, cut into 1/4-inch (5 mm) dice

    Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface. Add the sugar, butter, and salt and stir to dissolve. Add the flour and beat with an electric mixer until smooth. Add the cheese and mix to thoroughly combine. Pour the batter into a well greased 1+1/2 quart (1.5 L) casserole dish and cover loosely with waxed paper. Allow to sit at room temperature until doubled in volume, about 1 hour. Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before serving. Makes 1 loaf.

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    ANZAC Biscuits

    1 cup (250 ml) plain flour
    1 cup (250 ml) rolled oats
    3/4 cup (180 ml) desiccated coconut
    3/4 cup (180 ml) sugar
    4 oz (125g) butter
    1 Tbs (20 ml) golden syrup (corn syrup)
    1 1/2 tsp (7 ml) bicarbonate of soda
    2 Tbs (40 ml) boiling water

    Preheat oven to slow 300F (150C). Brush 2 oven trays with melted butter or oil. Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined. Combine butter and golden syrup in small pan, stir over high heat until melted. Mix soda with boiling water, add to melted butter and syrup. Add to flour mixture and stir until combined. Shape level tablespoons of mixture into balls and flatten slightly. Place onto prepared trays, about 2 inches (6 cm) apart. Bake 15 - 20 minutes or until crisp and golden. Remove from oven, let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool. Makes about 2 dozen cookies.

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    Pumpkin Scones

    1 oz (45 g) butter
    2 Tbs (40 ml) brown sugar
    1/2 cup (125 ml) mashed, cooked pumpkin
    1 egg, beaten
    1/2 cup (125 ml) milk
    2 cups (625 ml) self-rising flour
    Pinch salt
    Melted butter to glaze

    Cream butter and sugar, then mix in pumpkin. Stir in egg and milk. Sift in flour and salt and add to creamed mixture. Knead a few times on a lightly floured surface, then pat out to a rectangle about 3/4 inch (2 cm) thick. Cut rounds with floured cutter or into squares with a sharp knife. Brush with melted butter. Bake in pre-heated hot oven 400F (200C) for 15 minutes until well risen, golden brown on top and cooked through. Serve hot, split and buttered. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Eggs Blackstone

    3 slices bacon
    6 slices ripe tomato
    Salt and pepper to taste
    Flour for dredging
    6 eggs, poached
    Hollandaise sauce (see below)

    Fry the bacon until crisp. Drain on paper towels and crumble. Season the tomato slices with salt and pepper and dredge in flour. Fry in the bacon fat until light golden brown on both sides and drain on paper towels. Place tomato slices on a serving platter or individual plates. Sprinkle with the crumbled bacon and place a poached egg on top of each tomato slice. Top with Hollandaise sauce. Serves 6.
    Quick Hollandaise Sauce
    8 Tbs (120 ml) unsalted butter
    3 egg yolks
    2 Tbs lemon juice
    Salt and white pepper to taste

    Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup.

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    California Cornbread

    1 cup (250 ml) yellow cornmeal
    1/2 cup (125 ml) all-purpose flour
    1 tsp (5 ml) baking powder
    1/4 cup (60 ml) sugar
    2 eggs
    8 Tbs (120 ml) butter, cut into small pieces
    1 can (15 oz, 425 g) cream style corn
    1 can (8 oz, 250 g) green chili peppers, drained and diced
    1/2 cup (125 ml) milk
    1/2 cup grated Monterey Jack or Cheddar cheese

    Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a separate bowl cream the eggs and butter until light and fluffy. Add the corn, chili peppers, milk, and cheese and stir to combine. Add the dry ingredients and stir just enough to mix well. Pour into a greased 8-inch (20 cm) square baking pan and bake in a preheated 350F (180C) oven for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Remove from pan and cut into squares. Serves 8 to 10.

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    Herbed Focaccia (Bread)

    1 package (1 Tbs, 15 ml) active dry yeast
    1 cups (375 ml) warm water
    3 cups (875 ml) all-purpose flour
    2 Tbs (30 ml) olive oil, plus additional for the loaves
    2 tsp (10 ml) salt
    1 Tbs (15 ml) chopped fresh rosemary leaves
    1 Tbs (15 ml) chopped fresh thyme leaves
    1 Tbs (15 ml) chopped fresh sage leaves
    1 Tbs (15 ml) chopped fresh chives
    Cornmeal

    In a large mixing bowl, stir together the yeast, 1/2 cup (125 ml) of the warm water, and 1 cup (250 ml) of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60 minutes. Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume. Punch the dough down and divide into two equal pieces. Shape into balls and place on heavily floured surface at least 6 inches (15 cm) apart. Brush the tops with olive oil and allow to rise until doubled in volume. Stretch and shape each ball into a 10-inch (25 cm) disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Bake in a preheated 450F (230C) oven for about 20 minutes, until golden brown. Cool on a wire rack. Makes two 10-inch (25 cm) loaves, to serve 6 to 8.

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    Herbed Scrambled Eggs with Asparagus

    8 oz (225 g) thin asparagus
    1 Tbs (15 ml) extra virgin olive oil
    6 large eggs
    1 Tbs (15 ml) sour cream
    1 Tbs (15 ml) chopped fresh chives
    1 tsp (5 ml) chopped fresh tarragon, or 1/4 tsp (1 ml) dried
    Salt and freshly ground pepper to taste

    Remove the tough lower portion of the asparagus and cut the remaining spears into 1-inch (2 cm) pieces. Heat the olive oil in a large non-stick skillet over moderate heat and saute the asparagus until bright green, about 2 to 3 minutes. Beat together the remaining ingredients and add to the skillet. Stir constantly until the eggs are done to the degree you prefer. Serves 4 to 6.

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    Red Lobster Biscuits

    2 Cups Bisquick
    2/3 Cup Milk
    3/4 shredded cheddar
    2 Tbs melted butter
    1/8 tsp garlic powder

    Heat oven to 450F. Mix the ingredients to form a soft dough. Drop by spoonfuls onto an ungreased cookie sheet. Bake 8 - 10 minutes. Mix butter and garlic powder, brush over warm biscuits - before you remove from the cookie sheet.

    Breakfast, Brunch & Bread Index




    Slumgolly

    1 lb (450 g) bacon, cut into 1 inch (2 cm) pieces
    2 - 4 large potatoes, diced
    1 large sweet onion, diced
    1 cup (250 ml) diced red and/or green bell peppers (capsicum)
    8 - 10 eggs
    1/4 cup (60 ml) milk or water
    16 slices whole wheat bread
    Salt and freshly ground pepper to taste
    Cayenne pepper or Tabasco sauce to taste (optional)

    Fry the bacon in a large grill-safe skillet over medium heat. When the bacon is almost crisp, drain and discard most of the fat. Add the potatoes and cook covered for 10 minutes, stirring occasionally. Add the onion and peppers and saute until the onions are tender but not brown. Whisk together the eggs and milk or water in a large bowl. Tear the bread into bite-sized pieces and add to the egg mixture, stirring to combine. Season with salt, pepper, and the optional cayenne or Tabasco sauce. Add the egg mixture to the skillet and cook, stirring frequently, for 5 to 10 minutes, until the eggs are set to your liking. Serves 6 to 8.

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    Low-Fat Cheese Muffins

    1 cup (250 ml) buttermilk
    1 egg
    1 tbs (22 ml) vegetable oil
    1 cup (250 ml) unbleached all-purpose flour
    1/4 cup (60 ml) whole wheat flour
    1 tsp (5 ml) baking powder
    1/2 tsp (2 ml) baking soda
    1/4 tsp (1 ml) salt
    6 Tbs (90 ml) freshly grated Parmesan cheese
    1/2 tsp (2 ml) dried rosemary leaves, crushed

    Beat together the buttermilk, egg, and oil. In another bowl sift together the flours, baking powder, baking soda, and salt. In another bowl combine the cheese and rosemary, and add this mixture to the flour mixture, reserving about 1 tablespoon (15 ml) for topping the muffins. Pour the liquid mixture into the flour mixture and stir just enough to combine. Pour the batter into 12 lightly oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a preheated 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 12 muffins.

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    Denver Sandwich

    For each sandwich:
    1 egg, lightly beaten
    1 tsp (5 ml) milk
    1 Tbs (15 ml) finely diced cooked ham
    1 tsp (5 ml) finely chopped onion
    1 tsp (5 ml) finely chopped green bell pepper (capsicum)
    1 tsp (5 ml) finely chopped red bell pepper (capsicum)
    Salt and freshly ground pepper to taste
    Cayenne pepper to taste
    1 tsp (5 ml) butter
    2 slices hot buttered toast
    Combine the egg and milk and beat until slightly frothy. Add the ham, onion, peppers, salt, pepper, and optional cayenne and mix well. Heat the butter in a small skillet over moderate heat and add the egg mixture. Cook, stirring constantly, until the eggs begin to set. Using a wooden spoon or spatula, form the eggs into an omelet the approximate shape and size of the toast. Turn the omelet over to cook the top to the desired degree of firmness. Place the omelet on one piece of toast and top with the other. Serves 1.

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    Greek Easter Bread

    2 Tbs (2 packets, 30 ml) active dry yeast
    1/2 cup (125 ml) warm water
    1 cup (250 ml) warm milk
    1/2 cup (125 ml) melted butter
    2 tsp (10 ml) coarse salt or 1 tsp (5 ml) table salt
    2 tsp (10 ml) anise seed, crushed
    3 eggs, beaten
    1/2 cup (125 ml) sugar
    1 Tbs (15 ml) grated orange rind
    About 6 cups (1.5 L) white flour, preferably unbleached
    2-5 hard boiled eggs, dyed red
    For the glaze:
    Soft butter
    Sesame seeds (optional)

    In a large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the anise seed, the beaten eggs, the sugar, and grated orange peel. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny. Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled. Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer). To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf. To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 2 feet (60 cm) long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids. Cover both loaves with a kitchen towel and let rise 1 hour. Bake in a preheated 350F (180C) oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds. Makes 2 round loaves.

    Breakfast, Brunch & Bread Index




    Bhakari

    2 cups (500 ml) whole-wheat flour
    1 tsp (5 ml) salt
    2 Tbs (30 ml) vegetable oil
    1/4 cup (60 ml) milk
    1/2 cup (125 ml) water

    Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes. Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch (5 mm) thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough. Makes 4 to 6 pieces.

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    Shirred Eggs

    Grease ramekins or small, individual baking dishes with butter. Place a slice of tomato (optional) or Canadian bacon (optional) in the ramekins, top with an egg, and season with salt and pepper. Top with chopped fresh herbs (optional), a couple of drops of sherry (optional) and a small dot of butter. Place in a water bath and bake in a preheated 350F (180C) oven for 6 to 10 minutes, depending on the ramekins and the degree of doneness you prefer.

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    Green Chili Cornbread

    1 tsp (5 ml) vegetable oil
    1/4 cup (60 ml) chopped red bell pepper
    2 cloves garlic, finely chopped
    1/2 tsp (2 ml) cumin seeds, crushed
    1 cup (250 ml) yellow cornmeal
    1 cup (250 ml) all-purpose flour
    2 tsp (10 ml) baking powder
    1/2 tsp (2 ml) baking soda
    1 tsp (5 ml) sugar
    1/2 tsp (2 ml) salt
    1 cups (310 ml) buttermilk
    1/2 cup (125 ml) canned cream-style corn
    1 egg
    2 egg whites
    3 Tbs vegetable oil
    1-4 oz (100 g) can chopped hot or mild green chilies, drained

    Heat the teaspoon (5 ml) of vegetable oil in a small skillet over moderate heat and saute the bell peppers, garlic, and cumin seed for 2 to 3 minutes. Combine the cornmeal, flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Add the bell pepper mixture and the remaining ingredients and mix until smooth. Pour into a greased 8 inch (20 cm) square baking pan and bake in a preheated 425F (220C) oven for 25 to 30 minutes, until the cornbread is golden brown. Serves 6 to 8.

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    Eggs in Bacon Rings

    4 slices bacon
    4 eggs
    Salt and freshly ground pepper to taste
    Chopped parsley or chives for garnish, optional

    Fry or broil the bacon until it is almost crisp. Drain on paper towels. Lightly grease the bottoms of a muffin pan and line the sides with the bacon. Add the eggs and season with salt and pepper. Bake in a preheated 350F (180C) oven for 8 to 10 minutes, or until the eggs are done to your preference. Garnish with chopped herbs if desired and serve immediately. Serves 2 to 4.

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    Biscotti

    2 cups (625 ml) all-purpose flour
    1 cup (250 ml) sugar
    2 eggs, or equivalent amount of egg substitute
    1/2 cup (125 ml) coarsely chopped almonds, hazelnuts, walnuts, or pecans
    1 tsp (5 ml) baking soda
    1/4 tsp (1 ml) salt

    Combine all the ingredients in a mixing bowl and stir to combine. When the dough becomes too stiff to stir, work with your hands until the ingredients are thoroughly combined. Divide into 4 parts and roll each into a log about 1 inch (2.5 cm) thick. Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax paper. Bake in a preheated 350F (180C) oven for about 30 minutes, until lightly browned. Remove from the oven and leave the oven turned on. Cut into 1/2 inch (1 cm) slices while still warm and return to the oven. Bake an additional 10 to 15 minutes, until crisp and golden brown. Cool completely and store in an airtight container. Will keep for several weeks. Makes about 40 cookies.

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    Baked Eggs Vinaigrette

    2 large tomatoes
    2 large onions
    8 eggs
    1/4 cup (60 ml) olive oil
    2 Tbs (30 ml) red wine vinegar
    1 tsp (5 ml) Dijon-style mustard
    Salt and freshly ground pepper to taste
    Chopped fresh chives for garnish (optional)

    Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4.

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    Easy Pumpkin Bread

    1 cups (430 ml) all-purpose flour
    1/4 tsp (1 ml) double-acting baking powder
    1 tsp (5 ml) baking soda
    1/2 tsp (2 ml) salt
    1/2 tsp (2 ml) ground cinnamon
    1/4 tsp (1 ml) ground cloves
    1 cup (250 ml) sugar
    1/3 cup (80 ml) shortening or butter
    2 eggs
    1 cup (250 ml) canned pumpkin
    1/3 cup (60 ml) milk combined with 1/2 tsp (2 ml) vanilla extract
    1/2 cup (125 ml) chopped nuts (optional)
    1/2 cup (125 ml) raisins or chopped dates (optional)
    Sift together the flour, baking soda, salt, cinnamon, and cloves. In a large bowl beat the sugar, shortening, and eggs until light and fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry ingredients in 3 portions, alternating with the milk. Do not beat any more than necessary to combine the ingredients. Fold in the optional nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean. Makes 1 loaf.

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    Portuguese Cornbread

    2 packages (2 Tbs, 30 ml) active dry yeast
    2 cups sifted stone-ground yellow cornmeal
    1 cups (375 ml) lukewarm water
    1 cup (250 ml) milk, scalded and cooled to lukewarm
    2 Tbs (30 ml) corn or vegetable oil
    2 tsp (10 ml) salt
    5 to 6 cups (1.25 - 1.5 L) sifted all-purpose flour

    Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup (125 ml) water and beat until smooth. Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes. Stir the mixture to deflate it, and add the remaining water, milk, oil, salt, and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup (250 ml) at a time, to make a soft but workable dough, usually about 5 cups (1.25 L). Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease. Cover with a clean cloth and allow to rise until double in bulk, about 1 hour. Punch the dough down and knead on a well-floured surface for 5 minutes. Replace in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide the dough in two and form into round balls. Place on a greased baking sheet or in individual greased cake pans and allow to double in bulk again. Place a shallow pan of water in the bottom of the oven and preheat to 500F (260C). Place the loaves in the center of the oven and bake for 15 minutes. Reduce the oven temperature to 400F (200C) and bake an additional 15 minutes. Once the loaves are browned and produce a hollow sound when thumped, remove to cooling racks. Makes 2 loaves.

    Breakfast, Brunch & Bread Index




    Baked Eggs on Toast

    6 slices white bread
    Butter
    3 Tbs (45 ml) freshly grated Parmesan cheese
    1 Tbs (15 ml) chopped fresh chives
    6 eggs
    Salt and freshly ground pepper to taste

    Toast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast. Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper. Bake in a preheated 400F (200C) oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness. Allow 1 to 2 per person. Serves 3 to 6.

    Breakfast, Brunch & Bread Index




    Sour Cream Coffee Cake

    1 cups (375 ml) all-purpose flour
    1 cup (250 ml) sugar
    2 tsp (10 ml) baking powder
    1/2 tsp (2 ml) baking soda
    1/2 tsp (2 ml) ground cinnamon
    1/4 tsp (1 ml) salt
    1 cup (250 ml) sour cream
    2 eggs
    1 recipe streusel topping (see below)
    1/4 cup (60 ml) chopped nuts (optional)

    Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Beat the sour cream and eggs together and add to the dry ingredients. Stir until just smooth, do not over stir. Spread in a lightly greased 9 x 9 inch (23 x 23 cm) pan and top with the streusel and optional chopped nuts. Bake in a preheated 350F (180C) oven for 20 minutes. Serve warm or at room temperature. Serves 4 to 6.
    Streusel Topping
    2 Tbs (30 ml) all-purpose flour
    2 Tbs (30 ml) butter
    6 Tbs (90 ml) sugar
    1/2 tsp (2 ml) ground cinnamon
    A grating of fresh nutmeg

    Blend all ingredients with a fork until crumbly in texture. Makes about 2/3 cup (180 ml).

    Breakfast, Brunch & Bread Index




    Fettuccine Frittata

    2 Tbs (30 ml) olive oil
    1/2 medium onion, chopped
    1 clove garlic, finely chopped
    2 cups (500 ml) approximately, cooked fettuccine or other leftover pasta
    6 eggs
    1/2 cup (125 ml) freshly grated Parmesan or Romano cheese
    3 Tbs (45 ml) chopped flat-leaf parsley
    Hot red pepper flakes, to taste
    Salt and freshly ground pepper to taste

    Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5 minutes, until golden but not brown. Add the garlic and saute for 1 minute. Add the fettuccine and stir to coat the pasta. Beat the remaining ingredients together and add to the skillet, stirring once to combine the ingredients. Cook covered over low heat 12 to 15 minutes, until the edges are lightly browned. Place a large plate over the skillet, and using two hands, carefully flip the two so that the frittata is face-down on the plate. Slide the frittata back into the skillet and cook uncovered an additional 5 minutes. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Swedish Raisin Rye Bread

    Soak 36 ounces (or more) of seedless raisins overnight
    5 cups warm water (105F)
    6 tablespoons yeast
    1 cup brown sugar
    1 cup dark molasses
    9 tablespoons shortening
    2 tablespoons salt
    4 to 5 cups medium rye flour
    10 cups white flour

    Dissolve yeast in water. Beat brown sugar, molasses, salt and shortening. Add yeast mixture. Add the rye flour and beat until smooth. Add enough white flour to make a soft dough. Add drained raisins. Let rise, punch down, and let rise again. Put into 1.5 pound pans. Bake at 350F for 35 to 40 minutes. Makes 7 to 8 loaves.

    Breakfast, Brunch & Bread Index




    Grilled Kippered Herring

    4 to 8 kippers* (smoked herring)
    2 Tbs (30 ml) butter
    Freshly ground pepper to taste
    Lemon juice

    Place the kippers skin side down on a hot grill or griddle and dot with butter. Cook 4 to 5 minutes, without turning, until very hot. Season with pepper and lemon juice. Serve with scrambled eggs. Serves 3 to 4.

    * If using canned kippers, which are too fragile to be cooked in this manner, bake in a 350F (180C) oven for 10 minutes, following the same procedure.



    Breakfast, Brunch & Bread Index

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