Posts tagged ‘breakfast’

February 20, 2011

Baked Ham & Egg Cuplet

These just might be the cutest little breakfast cuplets ever. Not to mention how tasty they are. My dad probably would have eaten 5 or 6 if I had made enough of them.

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Adorable, right? And so simple. My friend Carolina sent me a link to this recipe from Yumsugar and I have literally been thinking about them all week.

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You can make these in little ramekins or a muffin tin. I’ve been using ramekins a lot lately…why is everything in a ramekin so adorable? I love mini foods.

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Cheese and green onion were the only toppings my mom had on hand. Next time, I want to add a layer of sautéed mushrooms and maybe a little wilted spinach. They shall be called omelet cuplets. Let me know if you test it out!

 

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INGREDIENTS

1 egg

1 thin slices of deli ham (preferably round- I only had rectangles on hand)

sprinkle of cheese

sprinkle of diced scallions

Salt and Pepper

DIRECTIONS

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in the ramekin of muffin tin.  Crack one egg into the hole and sprinkle with salt and pepper.
Bake the egg for 12-14 minutes, cover with foil if the ham begins to burn on the edges- although I found the crispy part to be particularly tasty. Remove the egg and top with grated cheese and scallions.  Add a layer of sautéed mushrooms and/or spinach for an extra little zest.

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From the Little Yellow Kitchen,

Lauren

January 24, 2011

Super Simple French Toast

It was such a fine summer winter weekend. I got to spend some quality time with my man at the beach in Orange County. What? The beach? Yep. The beach. It was high 70’s and beautiful this weekend. No big deal.

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Okay, I’ll stop rubbing it in for those of you living in the low negatives.

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One of the many reason’s I love Chris is because he eats everything I put in front of him and loves it! While I’ve often referred to him as the garbage disposal, I always mean it in the nicest way possible. How can I not love someone who says “Mmmm” after everything I feed him and then proceeds to eat 3 more servings of it? I also adore that when we go out to dinner we always order strategically so that the items are mutually delicious and we can swap plates half way through. Oh, AND we are perfectly comfortable discussing what’s for breakfast the next day as we chow down on a three course meal for dinner. We like food.

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On Saturday night we went to a delicious dinner at Summer House in Corona Del Mar that was part of restaurant week. For $50 we each got an appetizer, entrée and a dessert. Whata deal! I always said I was a cheap date. Anyways, as I ate Ahi Poke with crispy wontons chips and stole nibbles of Chris’s salad, he brought up a particularly grand idea for breakfast on Sunday morning. We proceeded to discuss breakfast over a 12 oz. steak and a macadamia nut crusted mahi-mahi. After the chocolate soufflé and ice cream topped with fresh berries, Chris drove us to Ralphs (while sedated in one of his famous food comas, scary I know) and we grabbed a hearty loaf of day-old French bread to make none other than the Super Simple French Toast.

Ingredients:IMG_1995

4 eggs

¼ cup of milk

¼ tsp nutmeg

½ tsp vanilla

1 tsp of cinnamon

½ tsp of salt

Butter for frying

6-8 (1/2 in.) slices of crusty French Bread

Maple Syrup

 

How?

Mix together the eggs, milk, spices, and salt and pour into a shallow dish.

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Places bread slices into the mixture and allow them to soak for 30 seconds on each side.

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Melt a pad of butter in a hot pan and place the slices of bread in the pan over medium heat.

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Let them get nice and crispy on the outside yet still soft in the middle, 5-7 minutes on each side. Serve with maple syrup and if it’s in the upper 70’s in your town take a seat in the back yard with your loved ones, a cup o’ Joe and these babies:

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Oh, did I mention that Chris can make a mean over-easy egg? Or three?! His egg flippin’ skills are unparalleled.

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From the Little Yellow Kitchen,

Lauren

January 9, 2011

The Ultimate Bacon Waffle

Joy the Baker has a mouth watering recipe for Brown Sugar Bacon Waffles and I was lucky enough to get a waffle maker for Christmas from the G-parents.  So, we put it to VERY good use this weekend and made this recipe. Luckily Chris is visiting so none of them went to waste. I love having an extra mouth to feed 🙂

Amen sista'

We also popped champagne and poured the OJ because no Saturday morning breakfast is complete without a mimosa!

I was very afraid of the calories packed into this brown sugar bacon, it was a difficult thought to consider.

Once I tasted it, my worries melted away…Joy the Baker had officially made our day! (I’m a poet and I didn’t know it)

I wish I could take the credit for putting caramelized bacon INSIDE of a waffle, but I can’t. Here’s how to make Brown Sugar Bacon Waffles:

Brown Sugar Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F.  Spray a baking sheet with non stick cooking spray and line with foil.  Arrange bacon in a single layer on the baking sheet.  Sprinkle generously with brown sugar.  Bake until sugar is caramelized and bacon is brown and crispy, about 15 minutes.  Remove from oven.  Immediately remove bacon slices using a pair of tongs.  Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping.  Once cool, chop the bacon into bite size bits and set aside.

How in the world could we resist this?

Ingredients

3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup brown sugar

2/3 cups canola

4 large eggs

2 teaspoons vanilla extract

2 1/2 cups buttermilk

Directions

Preheat your waffle iron

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar.  Whisk to blend.  In a  medium bowl, whisk together eggs, oil, buttermilk and vanilla extract.  

Add the wet ingredients to the dry ingredients and fold.

Once almost fully incorporated, add the bacon bites.  Stir.  Try not to over mix the batter or the waffles will become tough. Cook according to your waffle machine instructions.

Little Yellow Note: If you eat 6+ of these, you will enter into an unconscious state of mind, otherwise known as a food coma.  See below…

Immediately following this bite he fell asleep for 3 hours. Beware of the Brown Sugar Bacon Waffle Food Coma.

From the Little Yellow Kitchen,

Lauren

January 5, 2011

Cinnamon Pull-A-Part

Cinnamon Pull-A-Part

Chrissy and I scored a lota loot at Christmas. We are very lucky girls to have such thoughtful and loving friends and family that support our cooking endeavors! Now, about that Kitchen Aid…

Thank you!!

My inner Paula Dean was released on Sunday when I made this Cinnamon Pull-A-Part. It was by far the most buttery, sugary, sinfully delicious, I-can’t-stop-eating-this(!), food item EVER. My friend Linda gave me this recipe and my first bunt pan for Christmas, and I am forever grateful. This recipe stopped my heart when I turned it upside down onto the platter and saw all the “gooey, carmelly stuff” drip down the sides. It was perfection. This recipe would top Paula’s Glazed Donut Burger –thanks for the referral Chris — any day. Goodness, how I love Paula.

How to create this beauty, courtesy of my friend (and dedicated reader) Linda Lee Fisher:

Ingredients

3 – 10 oz packages of refrigerator biscuits, quartered

1 2/3 cups of sugar

¾ cup butter

2 teaspoons cinnamon

½ cup pecan pieces

½ cup raisins

Directions

  • Preheat oven to 350
  • Combine cinnamon and 2/3 cup sugar in large bowl

Cinnamon Suga'!

  • Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar
  • Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter melts – mix well
  • Scatter half the pecans and raisins into the bottom of a buttered bunt pan, and cover with half of the coated biscuit quarters.

  • Pour half of the butter mixture over the biscuits and repeat again with pecans, raisins, biscuits and finally the rest of the butter.
  • Bake in heated oven for 40 -50 minutes.
  • Carefully turn upside down onto a platter big enough to handle the dripping gooey carmelly stuff running down the sides.

    Layers upon layers of perfection.

     

  • It’s really hot so you might want to use a fork, but man oh man oh man…

My entire family failed to follow that last little tid bit of instruction and we all burned our fingers due to the need for immediate satisfaction, it was worth it.

From the Little Yellow Kitchen,

Lauren

You know you wanna start pullin' on this! Mmm.

January 4, 2011

Fennel Frittata

Growing up, I always thought that a Frittata was a scrumptious breakfast food. Eggs, assorted veggies, and sometimes some bacon or ham–you have to admit, together they scream “Eat me for breakfast!”

Frittata

It wasn’t until I spent a semester living in Tuscany with a darling older Italian couple, that my Frittata worldview changed drastically. Many nights, I would trek up the 6 flights of stairs and at about the 5th floor (yes, at this point I was getting terribly winded…I blame it on the pasta) heavenly baked goodness would start filling the air. Yep, you guessed it, it was fritatta night.

Fennel/Finocchio

Fennel: Don't forget to cut the core out of the bottom (its the tough part)

Flora, my homestay mom, absolutely adored fennel, which is called finocchio in Italian. For the first month or so, there would always be this white-ish onion-looking thing on my plate and all I knew it as was finocchio. It was the bomb. It wasn’t until my Italian class established a mastery of introductions and present tense verbs that I started learning fruits and vegetables, and  I could finally translate finocchio into fennel.

Now back to Frittatas…Flora would make hers with all fennel, but sometimes she would use either zucchini or potatoes, and top generously with freshly grated Parmesan cheese mmmm…excuse me while I go buy a plane ticket to Italy really quick). The moral of the story is that frittatas are so simple and tasty they are good for any meal of the day, not just breakfast.

This is what you will need: eggs, vegetables, meat (optional)

This is what we used (get creative!): fennel, onion, crimini mushrooms, bell pepper, spinach, yellow chedder & white chedder cheeses, bacon, eggs, milk, salt and pepper.

Directions:

(Serves ~4)

There's lots of flavors layered in there

  • Thinly slice a small potato, chop half a fennel bulb (cored), dice half an onion, dice half a green bell pepper, slice 6-8 crimini mushrooms. Set aside.
  • In a medium cast iron skillet, cook 3 strips of bacon until desired crispiness (its easier to crumble if it’s crispy). Drain most of the bacon fat. Add in the potatoes and fennel to sauté for a few minutes, stirring to make sure they don’t stick to the bottom. Add in the rest of the vegetables to sauté for a few more minutes.
  • In a bowl, combine 8 eggs with 1/3 cup milk, 1/2 cup shredded cheese with a pinch of salt and pepper.
  • Arrange the sautéed vegetables in the skillet so that they are evenly distributed. Add a handful of fresh spinach and pour the egg mixture on top. Cook on the stovetop for 5-7 minutes on medium heat.

    Batter up!

  • Transfer the skillet to the top rack of a 400 degree oven and cook for another 8-10 minutes, or until the egg mixture looks cooked.
  • Add another handful of shredded cheese to the top of the frittata, turn the oven on Broil, and cook for another 5 minutes. Enjoy!

 

 

 

 

Get crafty and top with avocado (you won't regret it)

 

 

 

 

 

 

 

 

 

 

 

From the Little Yellow Kitchen

–Chrissy