Deviled Eggs There are so many different ways to make these. This is one of my favorites. I always include them in cookouts and on picnics. Of course, they’re always on the table for our holiday dinners.
Caprese Eggs Benedict
I haven’t made this one yet, but I’m planning to in the next week. The original recipe comes from Maria & Josh over at Two Peas and Their Pod They have lots of wonderful recipes that I know you’ll love.
Caprese Eggs Benedict
By: Marsha Powell
- For the Caprese Eggs Benedict:
- 8 tomato slices
- Balsamic vinegar for drizzling
- Se salt and freshly ground black pepper
- 4 English muffins toasted
- 8 large basil leaves
- 4 teaspoons chopped chives
- For the Healthy Hollandaise Sauce:
- 1/2 cup raw cashews
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 garlic clove
- 1/8 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- For the Poached Eggs:
- 8 large eggs
- White vinegar
- Step 1 Place the sliced tomatoes on a plate, drizzle with balsamic vinegar, and season with salt and pepper. Set aside.
- Step 2 Make the hollandaise sauce: In a high-speed blender, place the cashews, water, olive oil, lemon juice, mustard, garlic, turmeric, salt, and a few grinds of black pepper and process into a smooth sauce. Transfer to a small bowl and set aside. The sauce can be made in advance and stored in the fridge.
- Step 3 Make the poached eggs: Crack the first egg into a small bowl. Heat a medium pot of water until bubbles form on the bottom of the pan but the water is not yet boiling. Add a few splashes of white vinegar. Stir the water so that it moves in a circular motion. Gently drop the egg into the water, give the water one more gentle stir, then set a timer for 4 minutes. Scoop the egg out of the water. Test the egg for doneness and determine if you need more or less time per egg. Continue with the remaining eggs. If you are comfortable with the technique, you can poach two at a time.
- Step 4 To assemble: When you are ready to serve, check the sauce, if necessary, stir in a tiny bit of water so it’s a thick but drizzleable consistency. Assemble each plate with two halves of the toasted English muffins and top each half with a tomato slice, a basil leaf, a poached egg, and a generous drizzle of the sauce. Season with salt and pepper to taste, top with fresh chives, and serve immediately.
Breakfast Stuffed Waffles The picture I have looks so much different than the original. But, they sure tasted great. I found these over at Damn Delicious Chunguh has that blog and has posted lots of wonderful recipes. Check it out when you get a […]
Sausage & Egg Breakfast Pizza Pizza is that one thing that you can do most anything with. Get a good crust and add whatever your heart desires. I really do love a good breakfast pizza and this is on the top of my list. It […]
Hash Brown Egg Nests
These are so cute! Put a couple of them on a plate with some ham or sausage on the side and some yummy muffins. This recipe comes from Farah at The Cooking Jar . She’s got alot of great recipes that are easy for anyone to make.
In Farah’s recipe, she serves this with sliced avocado. I love them, but didn’t have any when I made them up.
Hash Brown Egg Nests
By: Marsha Powell
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil
- 8 medium eggs
- Salt and pepper to taste
- 2 slices cooked bacon, crumbled
- 1 tablespoon Cheddar cheese, shredded
- 1/2 tablespoon parsley, chopped
- Step 1 Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
- Step 2 Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
- Step 3 Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
- Step 4 Crack a medium egg into each nest and season with salt and pepper to taste
- Step 5 Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
- Step 6 Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
- Step 7 Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Ham, Egg & Cheese Breakfast Rolls I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli […]
Ham & Potato Frittata This is great for a Sunday brunch or any brunch. I’ve even made it for a weeknight supper. Ham & Potato Frittata Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 […]
Breakfast Bundt Cake
Bundt pans are so versatile. Most people don’t realize that you can use them for lots of other things. This one comes out so good. Hubby and I can usually get 4 meals out of it.
- 1 cup diced Ham
- 2 c frozen tater tots
- 1 dozen whisked eggs
- 1 can (8) Pillsbury Grands biscuits, cut in quarters
- 2 c. shredded Cheddar cheese
- 1/4 c milk
- Gently mix all your ingredients together. Put in a greased bundt pan. Bake on 400 degrees F. for 45 mins. When done flip onto a platter and cut and serve
- You can use any meat or any veggie you’d like The key is not to add too much bread and the tater tots add just the right amount of potatoes They tend to shred up so you would think they were hash browns without making it dense.
Tasty Quiche This is a classic Quiche Lorraine recipe. It’s always great for breakfast or brunch. Tasty Quiche Recipe Type: Main Dish Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: 6 Ingredients 4 […]
Crock Pot Breakfast Casserole When my kids were at home, I would make something like this for them to have before they went to school. It filled them up – especially on cold mornings. Crock Pot Breakfast Casserole Recipe Type: Crock Pot Cuisine: American Author: […]
Stuffed Breakfast Sandwich
You’ve got everything here for a hearty breakfast or supper.
This is really easy. You have it put together and on the table in about 30 minutes. Hubby and I love this. We don’t usually eat breakfast, so this is our lunch. Serve it with a fruit salad on the side.
First of all, you’ll need to cut a lid off your bread and scrape out the insides. Save the crumb! You can toast it for bread crumbs.
I had a loaf cheese that I used. I sliced it thin and laid it in the hollow of the bread. Then, layer on the ham and cream cheese mixture.
I found that it was easier to spread the cream cheese on with my hands.
Cook up your eggs and layer those on top of the cream cheese. Then lay on some more cheese. For hubby and I, more is better!
Now, you’ll put the lid on and wrap it up tightly in aluminum foil. Bake for a few minutes then slice and serve.
Here are a couple of yummy fruit salads to serve with it:
- 1 loaf of French Bread
- 8 ounces cream cheese, softened
- 2 tsp. herbs de provence
- 6 eggs, beaten
- salt & pepper, to taste
- ham, sliced or chopped – your preference
- shredded Cheddar cheese
- Whip your eggs and add salt and pepper, to taste. Scramble them up. Set aside to cool somewhat.
- Slice a lid off your French bread. Scrape out the inside of the bottom leaving and good 1/2 inch edge all around.
- Cover the bottom with cheese – as much as you like.
- Lay on the ham. I chop mine so I can get more in there.
- Mix your cream cheese with the herbs de provence. Spread it over the top of the ham.
- Layer the scrambled eggs on top of that.
- Add more shredded cheese – more is better!
- Put on the lid. Wrap the whole loaf up tightly in aluminum foil.
- Bake in a 425 degree F. oven for 15 to 20 min.
- Remove from oven and let set a few minutes. Unwrap, slice and serve.
- Note: If you don’t have the herbs de provence, then use salt & pepper, onion powder and garlic powder or whatever seasonings you like.