Breakfast

Breakfast. You keep hearing how important it is to start your day with a good one so - this week I have published some of my favorite breakfast recipes.

Ziploc Omelet
This recipe came from Frank Arb, the director of Stevenson & Sons. (This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 -15 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you’ve got a nice omelette for a quick breakfast!!!

Roasted Garlic Potatoes
2 lbs red potatotes - scrubbed, dried, and each cut into 8 wedges
1 T. cornstarch
1/2 t. garlic powder
salt
pepper
3 T. vegetable oil or peanut oil
Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 t. salt, and 1/4 t. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes; cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.
While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve.

Roasted Grapes
1/4 .b red seedless grapes - snipped into 4 bunches
Preheat oven to 325 degrees. Place grapes in a large bowl. Season with olive oil, salt and pepper and toss gently. Position oven rack so pan will sit in the center of oven. Roast grapes approximately 30-40 minutes.

Fried Sausage
1 lb. pork sausage
1/2 c. corn-flake crumbs
1 t. paprika
3/4 t. poultry seasoning
2 to 3 T. fat
Shape sausage into patties; bread with crumb mixture; fry in fat or a combination of butter and oil.

Blueberry-Stuffed French Toast
12 slices homemade white bread - crust discarded, cut into 1-inch cubes
16 oz. Cream cheese - cut into 1-inch cubes
1 c. blueberries
12 eggs
1/3 c. maple syrup
2 c. milk
1. Arrange half the bread cubes in a buttered 9xl3-inch glass baking dish.
2. Scatter the cream cheese over the bread and sprinkle the blueberries over the cream cheese.
3. Arrange remaining bread over the blueberries.
4. In a large bowl whisk together the eggs, syrup and milk.
5. Pour the egg mixture evenly over bread mixture, cover and refrigerate overnight.
6. Bake covered with foil, in the middle of preheated 350 F. oven for 30 minutes.
7. Remove foil and bake for another 30 minutes or until puffed and golden
8. Serve with Blueberry Sauce.

Blueberry Sauce
Best made fresh and served warm. Can be made several days earlier and refrigerated.
1 c. sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. unsalted butter
1. In a small saucepan stir together sugar, cornstarch and water.
2. Cook over medium-high heat, stirring occasionally, until thickened.
3. Stir in blueberries and simmer, stirring occasionally, until berries burst.
4. Add butter and stir until butter is melted.

Cinnamon-Almond Croissants
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1/2 cup canned almond filling
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.
Bake for 20 minutes or until the pastries are golden brown.

Baked Eggs Benedict
4 whole English muffins, split in half
1 package (8 ounces) sliced Canadian bacon
4 ounces        cream cheese, softened
1 3/4 cups half and half
10 eggs
1/2-3/4 teaspoon cayenne pepper
1 tablespoon snipped fresh parsley
Preheat oven to 400°F. Cut English muffin halves into 3/4-inch pieces using Chef’s Knife; arrange in a single layer on flat Baking Stone. Bake 10-12 minutes or until lightly toasted. Remove from oven; place muffin pieces into (12-in.) oven proof skillet. Dice Canadian bacon into 1/2-inch pieces; sprinkle over muffin pieces and set aside. Reduce oven temperature to 350°F. Meanwhile, in (4-qt.) Mixing Bowl, whisk cream cheese until smooth. While continuously whisking, gradually add half and half; whisk until smooth. Whisk in eggs and cayenne pepper. Carefully pour egg mixture into Skillet. Bake 18-22 minutes or until center appears nearly set when gently shaken (internal temperature should be 160°F); remove from oven and let stand 5-10 minutes. To serve, cut Baked Eggs Benedict into wedges. Drizzle each serving with Hollandaise Sauce. Sprinkle with parsley.

Hollandaise Sauce
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley - if desired
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes.
Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, as well as Eggs Benedict Print this post