Banana’s for Rum! Stuffed French Toast – 4 Banana’s, 4 thick slices of homemade bread (at least 2 days old), 2 tbsp of brown sugar, 1 tsp of cinnamon,  1 tsp of butter. Mash banana’s in a skillet with 1 tbsp of butter, cinnamon and 2 tbsp of brown sugar, pan fry on medium heat until tender (about 5 minutes). Slice a shallow pocket into the bread on one side only. – Divide the banana filling among the 4 slices of bread and stuff the banana filling into each pocket. In a shallow wide brimmed bowl beat the following: 2 eggs 1/4 cup of dark rum, 1/2 cup of buttermilk. Carefully dip each sandwich into the batter (cover the whole thing and let some egg soak into the bread). Have your frying pan on med-low heat and a pad of butter melted in it. Place the sandwich in the pan and cook for 5-7 minutes until each side is golden brown. Serve with whip cream and an extra sprinkle of cinnamon. This is a great fathers day breakfast!

Benny A La Onion – Eggs Bennedict, there’s so many ways to make them. I layer my English muffins with Fresh Basil, Then a large slice of Fried Tomato, Medium Poached Eggs, Fresh Ham, Hollandaise Sauce and top it off with Fried Onions. Mmmm…good! You can switch these up or add anything from Bacon to Steak. The key is making a nice smooth and tasty sauce – Hollandaise Sauce: 8 oz (225g) of butter cut into small chunks, 3 egg yolks, 1 tbsp of lemon juice, pinch of cayenne pepper, salt and pepper. If you like it a bit tangier add a drop more lemon juice, like it spicy? Add more cayenne pepper. Method: Whisk the egg yolks, lemon juice, cayenne pepper, salt and pepper together with a wire whisk in a medium-sized saucepan. Add the pieces of butter and turn the stove to a medium heat. As the butter melts into the egg yolk mixture, whisk continuously. Once the butter has melted, continue to whisk the mixture until all the ingredients have blended together and the sauce begins to thicken. Check the seasoning and then serve immediately.

Egg-In-The-Hole or probably better known as Bird Nests – a fast easy way to enjoy eggs & toast!

Fin Pancakes (Crepes) – 4 eggs, 1/4 oil, 3 tbsp sugar, 1 cup flour, 2 cups milk. You can whisk by hand but throwing all the ingredients into a blender and then just pouring batter into the pan works great. Blend ingredients well. Use extra oil for the frying pans. On med-high heat and about 1 tsp of oil in the pan (wait for the oil to bubble) then add about 1/4 cup of batter to the pan, tilting it to cover the entire pan and thin out your pancake. They bubble up and brown pretty fast. Flip over when it’s turning brown like these shown above. I transfer them directly onto a pan where my elements are turned on low heat to keep them warm. Serve them on their own with syrup and sausages or fill them with fruit filling and whip cream.

Loaded Omelet – For a large omelet start by whisking 2 eggs and set aside. In a skillet you can add whatever you have left in the fridge! You chose from a list of these tasty ingredients to stir fry with a pad of butter in your pan: Mushrooms, Onions, Tomato, Bell Peppers, Ham, Bacon, Salmon, Sausage, Spinach, Fresh Basil, Avocado, Hot Peppers, Pesto, Olives – the possibilities are endless. Find your perfect combination. Sautee your selections of additional ingredients in the frying pan and then add your whisked egg turn the heat to low, and add some shredded cheese of your choice, and put the lid on for 5 minutes. Flip one side of the omelet over and serve. Try it with some fresh salsa, I like adding Franks Red Hot to eggs. Some pics below show my favorite Omelet.

I BBQ the spicy Jalapeno Sausage for a smoky flavor.

All Done! This one’s my favorite.

How about making a Toasted Western out of your favorite Omelet?

Yukon Potato Tortilla –  Start with Yukon Gold potatoes as they will stay firmer for this process. Slice about 3 lbs potatoes – scrubbed but not peeled and slice thinly, 1 large Spanish onion (sliced thin), 12 large eggs, 1 tablespoon paprika, 1 tsp of cayenne pepper, 1 teaspoon freshly ground black pepper, 1 & 1/2 tablespoons salt, 1 tbsp oregano. Method – Place the sliced potatoes in a pot of lightly salted water on high heat and bring to a gentle boil until potatoes are fork tender. Whisk the eggs in a large bowl with paprika, both peppers, oregano and Kosher salt. Add 2-3 tablespoons of olive oil to a 10″-12″ nonstick skillet with 2″ sides and heat over medium-high heat. Add the onions and saute just until translucent. Add the onions into the egg mixture. Drain the potatoes and add to the eggs. Add a bit more oil to the pan and pour in the egg and potato mixture, distributing it evenly. Cover and let cook over medium heat for about 15 – 20 minutes or until cooked around the edges and set. Run a spatula all around the edges and jiggle the pan to make sure the omelet isn’t stuck. You can flip it to do the other side using a plate to cover the top and turn it over or you can just put the cast iron pan in the oven and turn your broiler on for 10 minutes. After it’s cooked let it stand for 10 minutes before cutting into wedge shapes. Can be served hot or cold.

Scrambled Eggs, Hash Browns & Toast – Simple and tasty, who can’t scramble an egg? You’d be surprised – they burn fast so low heat is recommended, a good whisking with a touch of cream and salt to fold some air into the eggs makes them light and fluffy. For fast hash browns I like to dice a few potatoes and throw them in a skillet with a tbsp of olive oil and 1/4 cup of water & a tsp of salt. Cook on high with a lid until water is evaporating and potato’s are on the tender side. Add some chopped bacon and a chopped onion with a tsp of pepper and oregano and fry until cooked.

Over Easy Eggs – Once in a while my hubby will get breakfast in bed. It’s a great way to bribe him if there’s something I need him to do for me – lol! I never break an egg by trying to flip them – here’s the method I use. Fry your 4 slices of bacon first. When it’s done wrap it in paper towel and set it aside. Put your toast into the toaster and crack your eggs into the hot bacon fat in the pan, on medium heat. Sprinkle them with season salt and pepper. Now the trick is to add about 3 tbsp of water into the bacon fat and put a tight lid on it. Steam the tops of the eggs for about 90 seconds. When you see the egg turn white on top they are cooked over easy with runny yolks in the middle. If you used a non-stick griddle they will just slide out of the pan. Now go butter your toast as they just popped!

Pumpkin Griddle Cakes – 2 cups of flour, 1/4 cup of brown sugar, 1 & 1/2 tsp of baking powder, 1/2 tsp ground cloves, 1/2 tsp salt, 1 tbsp cinnamon, 1 & 3/4 cups of buttermilk, 3/4 cups of canned pumpkin puree, 3 eggs, 1/4 cup of vegetable oil. Method: Whisk buttermilk & eggs, add vegetable oil & pumpkin, blend dry ingredients together and then slowly whisk them together with the wet ingredients. Beat until smooth. Add a pad of butter to your medium hot skillet. Cook pancakes until bubbles form on the top, flip and cook the other side until golden brown. Top with syrup and whip cream.

Breakfast Shakes – Kick it up a notch and Shake it for breakfast! Start with a base of Milk, 10 ice cubes, 1 cup of yoghurt and try adding 1/4 cup of wheat germ. Throw in your favorite fruit and blend on high. Enjoy it instantly.

Blueberry Pancakes1 cup sifted all-purpose, pastry, or cake flour, 1/8 teaspoon salt, 1/2 tablespoon baking powder, 2 eggs, 3/4 cups milk, more or less, 4 tablespoons butter, melted, 1 tablespoon sugar. Method: Sift the dry ingredients together. In another bowl, mix the eggs, milk, and the melted butter together until smooth. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.) Add milk as necessary to get the right consistency. Add the blueberries individually after you pour the batter into the pan – that way your batter won’t turn blue if your using frozen blueberries. Cook as you would other pancakes.

It may be considered cheating to some – but one of my favorite pancakes are the Bisquick Recipe right off the box! They have great flavor and texture. Shown here in this picture with blueberries and Fried Peameal Bacon.

Quiche – Start with a basic pie crust recipe and press it into a  pie plate as shown. Chop up your ingredients. 4 green onions. One large thick slice of ham, 1 cup of finely chopped and blanched broccoli (you can just microwave the cup of broccoli with 1/4 cup of water to soften it – for 2 minutes – don’t cook it all the way through). Finely chop 1 red pepper and shred 1 cup of old cheddar cheese. Whisk 6 eggs.

Layer the onions and ham into the pie shell, add the broccoli. Put half a layer of your cheese in at this time. To the whisked eggs add1 tsp of dried basil, 1 tsp of salt, 1 tsp of pepper, 1 tsp of paprika, 1/2 tsp of cayenne pepper. Throw in your red peppers and then pour the egg batter over everything you put into the pie shell. If it comes up to the edge of the crust – stop pouring, you don’t want to go over the crust line and this will rise as it bakes. Discard any extra egg.

Sprinkle the top with the rest of your cheese and bake in a 325 degree oven for 1 hour and 10 minutes. Until the center is cooked. Sometimes it’s had to tell if it’s cooked without cutting into it. Jiggle it a bit – if the middle is still wiggly put it back into the oven.

Done to perfection. It’s a great meal to serve for Brunch. An easy crust for this recipe is to cut all the edges off your choice of bread, butter them and place them butter side down making a puzzle of crust on the bottom of your pan. Just make sure all the cracks are tight and butter is down. It’s amazing how the egg soaks into the bread for a great crust. You can make it hours ahead of time and refrigerate until your ready to pop it in the oven. We’ll make this for Christmas morning so it can just be popped in the oven while we spend the morning opening presents.

Oatmeal – Back to basics…In a rush but still want nutrition and taste? Your in luck. In a small pot add a diced apple, dried cranberries and nuts of your choice. Follow directions on the oatmeal package by adding your water to the same pot and once boiling add your proper ratio of oatmeal. The apple will cook down nicely, add a tsp of cinnamon and brown sugar. Serve with milk. You can add many fruits to this, peaches, bananas, blueberries. Experiment with it, try adding flax seed. Possibilities are endless with Oatmeal.

French Toast – Simple and Sweet! Using 2 day old french stick bread and soaking it in whisked egg & milk. Stew down some Strawberries and sugar, top it with whipped cream and served with Peameal Bacon.

3 Responses to Breakfast

  1. sterling green says:

    thank you for the recipes ,going to try every one….

  2. Lori Goodspeed says:

    OMG… I am so excited! Thank you for sharing!

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