Breakfast Menus

How many times have you heard - “What’s for dinner?”… Well, this year the Baptist Church in Forsyth is once again publishing a cookbook to be given away during the Rosebud/Treasure County Fair. The theme this year is “Family Favorite Meals” and I’m sure you will be able to find a meal in the cookbook that could be your family’s favorite as well; but in the mean time I thought I would give you a few ideas of what to cook for your next meal.
Because I own a B&B I thought I would include some of my guest’s favorite menus.
Breakfast
Baked Eggs Benedict
Ham Slice
Roasted Garlic Potatoes
 Mixed Fruit

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 t. cayenne pepper
1 T. snipped fresh parsley
3/4 c. Hollandaise Sauce
Preheat oven to 400º F. Cut English muffin halves into 3/4-inch pieces; arrange in a single layer on flat baking stone. Bake 10-12 minutes or until lightly toasted. Remove from oven; place muffin pieces into a 12-inch skillet. Dice Canadian bacon into 1/2-inch pieces; sprinkle over muffin pieces and set aside.
Reduce oven temperature to 350º 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 160º F); remove from oven and let stand 5-10 minutes. Sprinkle with parsley.
To serve, cut Baked Eggs Benedict into wedges. Drizzle each serving with Hollandaise Sauce

Hollandaise Sauce

1/2 cup butter
3 large egg yolks
1 T. plus 1 t. lemon juice
1/8 t. salt
dash cayenne pepper or hot pepper sauce
2 T. 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.

Roasted Garlic Potatoes

2 lbs large red potatoes - scrubbed, dried, and each cut into 8 wedges
1 T. cornstarch
1/2 t. garlic powder
Salt
Pepper
3 T. vegetable oil
1 T. unsalted butter - softened
1 t. fresh parsley - minced first
1/8 t. lemon zest - grated first
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,  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.

Breakfast
Quick Quiche
Bacon
Frozen Hashbrowns
Fruit Juice
Toast

Quick Quiche

3    eggs
1/2 c. half and half
2 T. all-purpose flour
1/4 t. salt
Dash ground black pepper

(Filling Suggestions)
3    bacon slices - crisply cooked, drained and crumbed
1/3 c. tomato - seeded and chopped
2 T. green onion - sliced
1/2 c. Swiss Cheese - shredded
or
1/2 cup    frozen chopped spinach - thawed, well drained and patted dry
1/3 cup.    fresh mushrooms chopped
1/4 c. red bell pepper, chopped
1/2 c. Provolone cheese, shredded
or
1/2 c. smoked ham, cooked, chopped
1/3 c. fresh broccoli, chopped
2 T. onion, finely chopped
1/2 c. sharp cheddar cheese, shredded
Preheat oven to 375 F. Spray small oven proof 2 cup casserole with nonstick cooking spray. Whisk eggs, half and half, flour, salt and pepper together and set aside.
At this point you can put any combination of ingredients in the bottom of the casserole that you like: chopped cooked ham, bacon, sausage, onion, asparagus, broccoli, spinach, mushrooms, red or green bell pepper. Sprinkle over this about 1/2 cup shredded cheese, your choice. Pour the egg mixture over filling ingredients.
Bake 30-35 minutes or until center is set. Let stand 5 minutes before serving.

Oven Roasted Bacon

Place cookie sheet with sides in oven. Heat oven to 450 degrees. Place bacon on hot pan and bake 12-15 minutes, until brown and crisp.

Breakfast
Banana Sour Cream Waffles
Sausage Links
Hard Boiled Eggs
Individual Yogurt

Banana Sour Cream Waffles

1 cup Flour
1/2 tbsp Sugar
1 tsp Baking powder
1/4 tsp Soda
1/4 tsp Salt
1    Egg, separated
1 cup Sour cream
1/4 cup Milk
1/4 cup Butter, melted
1 Banana, mashed
Sift together dry ingredients.  Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. 4 servings
Hard Boiled Eggs
Place eggs in cold water; bring to a boil; remove from heat; cover; wait 20 minutes; place in cold water; peel.
When I was in Japan I bought some egg molds that when you place the warm, peeled egg in them they take the shape of the mold. When I plan ahead I will do this for my guests and they seem to be really impressed.

Breakfast
Scones
Cheese Omelet
Oatmeal
Cantaloupe

Apricot and White Chocolate Scones

1 3/4 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/4 t. salt
1/3 c. firm butter
1/3 c. finely chopped dried apricots
1/3 c. white baking chips
1     egg
1/3 c. half  and half approximately
1/3 c. white baking chips,  melted
Heat oven to 400 F. Lightly grease cooking sheet with shortening. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Reserve 2 T. apricots for topping. Stir remaining apricots and 1/3 c. baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
Bake about 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Place melted baking chips in small resealable plastic food-storage bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserve 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool. Print this post