seeing bengalb's post on french toast made me think lets try to come up with the best breakfast recipes. here's the first and it doesn't have to be holiday time to make it. Holiday Breakfast Casserole Yield: 5 servings 1 lb bulk sausage * 4 ea eggs 2 1/2 c milk 1 1/2 c shredded cheddar 8 ea slices white bread 1 cn cream of mushroom soup 1/2 c milk 1 t mustard * Browned, drained and crumbled. Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Refrigerate overnight (it doesn't really work if you don't) Next morning, preheat oven to 375. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set. MMMMM
supposedly this is brennan's eggs benedict recipe. i think they are some of the best (if not the best) i've ever had. Traditional Eggs Benedict 2 tablespoons butter 6 slices cooked ham or Canadian bacon 6 poached eggs (recipe below) 3 English muffins, split in half with a fork Hollandaise sauce (recipe below) Chopped parsley, optional Heat butter in a large skillet; sauté ham or bacon briefly in the butter, turning once. Toast English muffins. Place a piece of ham or Canadian bacon on each muffin half, and top each with a poached egg. Cover each muffin half with hollandaise sauce. Garnish with chopped parsley and serve while still hot. Serves 3 to 6. Quick Hollandaise Sauce 3 egg yolks 1 to 2 tablespoons fresh lemon juice 1/4 teaspoon cayenne pepper 1/4 pound butter Put the egg yolks, lemon juice, and cayenne pepper in a blender or food processor. Blend together. Next, heat butter in a small saucepan until bubbling; do not let it brown. Turn on blender or processor; slowly add melted butter and blend until sauce is thick and smooth, about 15 seconds. Fresh dill, tarragon, or other herbs may be added at this point, and blended for an additional few seconds. Makes 3/4 cup. Perfect poached Eggs Cold water 2 to 3 tablespoons white vinegar 1 teaspoon salt 6 large eggs at room temperature Pour 1-1/2 inches of water into a large skillet. (A 10-by-2-1/2-inch stainless steel pan works well.) Add vinegar and salt; bring to a boil. Crack eggs, one at a time, into a saucer or individual cups. Gently slip eggs into water. (Keep water at a simmer once all the eggs are added.) Simmer 3 to 3-1/2 minutes, or until whites are set and yolks are still soft. Simmer for barely 3 minutes if you plan to hold them for later use. (See note below.) Lift the eggs from the water with a slotted spoon; drain on several layers of paper towels. If the eggs look a bit shaggy, you may trim the whites with a knife to form perfect circles. Serves 3 to 6.
Ham and Egg Casserole Yield: 1 servings 2 T butter or margarine 1 ea onion, thinly sliced 2 T flour 1 c milk 1 T mustard 1/4 t ground black pepper 2 c cubed cooked ham 2 ea hard-cooked eggs, sliced * * If you don't have hard-cooked eggs on hand, start cooking them 5 minutes before you turn on the oven and allow 15 minutes for cooking. Preheat the oven to 350F. Melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Reduce the heat to low. Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes. Remove the pan from the heat and stir in the mustard and pepper. Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs. Repeat the layers of ham and eggs, then pour the remaining sauce over all. Bake, uncovered, until the sauce is bubbly, about 20 minutes. MMMMM
Irish Omelette (This recipe yields 2 servings) 4 large eggs -- separate out yolks 1 large potato -- mashed 1 squeeze lemon juice 1 tablespoon chives -- chopped salt and pepper 1 tablespoon butter Separate the eggs and beat the yolks. Add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.
cold spaghetti for breakfast? why not. The Levy-East House Bed and Breakfast Natchitoches, Louisiana Specialty Recipe Cold New Orleans Spaghetti Ingredients French Dressing: Regina red wine vinegar olive oil 1 teaspoon salt 1 teaspoon sugar 1 teaspoon paprika Tabasco hot pepper sauce 1/4 teaspoon garlic powder Ingredients pasta: One 12-ounce package vermicelli Lawry's seasoned salt 4 chicken breast halves celery bell pepper onion salt pepper 1-1/2 cups Hellman's mayonnaise lemon juice Prepare the French dressing. Using a "Good Seasons" bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well. Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well. Cook chicken breast halves until tender with celery, bell pepper, onion, salt, and pepper. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken and celery to marinated spaghetti and mix well. Add mayonnaise and mix well. Add a small amount of lemon juice and more seasoned salt to taste. Let stand overnight. Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms, or black olives. I use Italian dressing for the marinade. Serves: About 8 to 10.
who else likes shrimp and eggs? Scrambled Eggs with Shrimp and Sherry 1 tablespoon vegetable oil 1 clove garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 cup peeled, cooked shrimp 6 eggs 1 tablespoon sherry or water 1 tablespoon soy sauce 1 scallion, green and white parts, thinly sliced Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and sauté 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately. Serves 4 to 6.
cold pizza for breakfast..... Cold Ham Sandwich Pizza 1/2 cup cream cheese with chives 1/4 cup mayonnaise 2 Tbsp. creamy horseradish sauce 1 prepared Boboli pizza crust 1-1/2 cups cubed cooked ham 1-1/2 cups chopped plum tomatoes 1/2 cup shredded lettuce 1/4 cup Italian salad dressing In small bowl, combine cream cheese, mayonnaise, and horseradish sauce and blend well. Spread over the pizza crust. Top with ham, plum tomatoes, and lettuce and drizzle with salad dressing. Cut into wedges and serve immediately. 6 servings or if you like your pizza hot....try this one. Sausage and Egg Breakfast Pizza 1 16 oz. package Jimmy Dean roll sausage -- cooked/crumbled/drained 1 can refrigerated crescent rolls 1 cup frozen hash brown potatoes --thawed 1 cup sharp cheddar cheese -- shredded 5 eggs -- beaten 1/4 cup milk 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. Parmesan cheese Separate crescent dough into eight triangles. Place in an ungreased 12" pizza pan with points toward the center. Press over bottom and up sides to form a crust and seal perforations. Spoon sausage over crust, sprinkle with potatoes. Top with cheddar cheese. Mix eggs, milk, salt and pepper and pour into crust. Sprinkle over all. Bake in 375 degree F oven for 30 minutes.
MASHED POTATO PANCAKES 2 cups Mashed Potatoes 1 large Egg, lightly beaten 1/4 cup All Purpose Flour 2 Tbs. grated onion 2 Tbs. fresh chives, chopped Salt and Pepper to taste 2 Tbs. roasted garlic cloves, mashed Method: In a large bowl combine the potatoes and the egg, stir in flour and then add the onions, garlic, and chives. Season with salt and pepper to taste In a heavy gauged skillet, heat 1/8 of olive oil over moderate heat, until hot but not smoking. Take approx. 2 Tel of potato mixture and form into 2 inch round "pancakes ," place cakes carefully into hot oil and fry about one minute on each side. Drain cakes on paper towels and transfer to a cookie sheet. Place in a 250 degree holding oven until all cakes are done. Makes 6-8 portions
this is from a lady who calls herself "gypsy woman": Biscuit and Gravy Pie 2 12 oz [340 gram] packages of Jimmy Dean sausage (I use one hot & one sage) [this is just a brand name type of spiced, minced meat. use anything similar if you can't get this. --- DM] 1 8 oz [220 gram] can of sliced mushrooms (or a like amount of sautéd) 3 to 5 scallions or half an onion 1 can Campbell's cream of mushroom soup (or a cream sauce) 3 cups of Bisquick (any biscuit recipe for these last three ingredients) 2/3 cup of milk 1 egg Cook up and drain the sausage. Warm the scallions and the mushrooms in the skillet and then add the soup and the drained sausage. This is the `gravy'. Combine the Bisquik, milk and egg. Roll 2/3 of this `biscuit' dough into the bottom of a 13 9 inch pan. Fill it up with `gravy' and then make four long strings with the 1/3 dough left and lay them on top. Cook at 350 F [175 C] for 20 minutes or until brown. This treatment solves the age old problem of having left over gravy or left over biscuits! This is especially nice if one is having company overnight as it can be made the day before, kept in the refrigerator and quickly cooked for a filling breakfast. (Add another 10-15 minutes if the pie is refrigerated.) Obviously any crumbly sausage gravy and any biscuit recipe will be work. Another variation I like is a meaty spaghetti sauce (and mozzarella cheese) with biscuit pie. This is another of my favorite breakfasts. I'll be making up several trays for the morning after my Hogmanay party. They are always a hit with the meat eaters (and Russell makes pancakes for the rest).
Seafood Breakfast Strata presented by Carriage House Inn Serves 6-9, depending upon portion size 1 large loaf scali, challah, or other white specialty bread 1 1/2 cups shredded Swiss or Jack cheese 1/2 cup purple onion, slivered 1 cup sliced celery 1/2 cup sliced sweet red, orange, yellow peppers (optional) 1 lb seafood salad from the deli (you may, of course, substitute fresh lobster, shrimp, crab, etc.) 5 large eggs 3 cups milk 1/4 tsp dried mustard Salt, fresh ground pepper to taste Cube bread and place in large greased 11 x 13" casserole dish. Mix in sliced vegetables. Spread seafood salad evenly over top, working gently down to bottom. Spread cheese over top. Mix eggs, milk and mustard. Pour over top. Bake at 350 degrees for 50 minutes. Should be golden brown and bubbly. Cut into squares. May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.
