breakfast dishes

7/28/2019 Breakfast Dishes

1/16

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy Bobby FlayShow: Boy Meets GrillEpisode: GriddleRecipe categories: Fruit, Raspberry, Lemon, Dairy, Eggs, Cheese, Ricotta, moreRecipe Ratings & Reviews(96)

Photo: Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries RecipeRated stars out of 5Rate This RecipeRead 96 ReviewsTotal Time:30 minPrep10 minCook20 minYield:4 to 6 pancakes (2 servings)Level:

EasyPrint RecipeFull-Page ViewSave to My Recipe BoxReview RecipeE-MailShare It!Ingredients3/4 cup all-purpose flour1 tablespoon baking powder1/2 teaspoon ground nutmeg1/4 teaspoon salt

2 tablespoons sugar1 cup ricotta cheese2 eggs2/3 cup milk1 lemon, zested and juicedButter, for griddle1 (11-ounce) jar prepared lemon curdFresh raspberries, for garnishConfectioners' sugar, for garnishDirectionsPreheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the

cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wetingredients until just combined. Brush the hot griddle with butter. For each pancake, pourapproximately 1/4 cup measure of the batter on the griddle and cook on both sides until lightgolden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat.Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes,stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes,top with fresh raspberries, and sprinkle with confectioners' sugar.


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Read more at: http://www.foodnetwork.com/recipes/bobby-flay/lemon-ricotta-pancakes-with-lemon-curd-and-fresh-raspberries-recipe/index.html?oc=linkback

It seems I have been a woman of few words this week and I think sometimes that

is alright. I have not felt the greatest and classes are chaotically coming to an

end for the semester. Nevertheless, I wanted to make sure I posted this recipe

posted for the weekend. I think the photo and the title say it all. The slight

crunch and nuttiness the hazelnuts add to the pancake is amazing and to pair it

with a bit of tart rhubarb seems perfect.

Just looking at the photo puts me in the midset of a leisurely Saturday morning

breakfast with a cup of coffee in one hand and good book in the other. My

perfect Saturday morning.

Hope everyone gets a to enjoy a leisurely morning this weekend!

Hazelnut Pancakes with Roasted Rhubarb CardamomCompote

SavePrintPrep time

15 mins
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Cook time45 mins

Total time1 hour

I leave the rhubarb compote on the tarter side because I like to still be able to tastethe rhubarb (and if I want it a bit sweeter, I just drizzle a little maple syrup over thepancakes/compote!)Author: Erin AldersonRecipe type: breakfastServes: 2-4Ingredients

Pancakes: 1 cup whole wheat pastry flour cup hazelnuts, whole 1 teaspoon baking powder teaspoon salt 2 teaspoons maple syrup 2 eggs 1 tablespoon nut oil -3/4 cup milk Rhubarb Compote: 3-4 large stalks of rhubarb 1 tablespoon butter, melted teaspoon cardamom 2 tablespoon maple syrup zest from one orange

Instructions1. Preheat oven to 325. Whisk together melted butter, maple syrup,

cardamom, and orange zest. Roughly cube rhubarb and toss with cardamommixture. Place in a pan and roast until rhubarb is tender, 25-35 minutes.

2. Once rhubarb is done, place in a food processor and pulse until smooth. Tasteand adjust flavor to your liking.3. To make pancakes, lightly toast hazelnuts in a skillet for 3-4 minutes over

medium low heat. Remove and place in food processor, pulsing until hazelnutsare ground, but not flour.

4. In a medium bowl, combine ground hazelnuts, flour, baking powder, and saltand give a good stir. In a separate bowl,whisk together with the maple syrupeggs, oil, and cup milk. Pour over dry ingredients, stir just until combined-dont over mix. If batter thickens too much (and isnt easily pourable) and a bitmore milk.

5. Heat a skillet over medium heat. When skillet is hot (if you flick water ontothe skillet, it should sizzle), take about cup of batter and pour onto skillet. Letcook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let

cook for another 1-2 minutes until pancake is cooked through.6. Serve with rhubarb compote.


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Ricotta and Orange Blintzes with Strawberry Sauce

Recipe courtesy Tyler FlorenceShow: Food 911Episode: Brunch BestsRecipe categories: Fruit, Strawberry, Oranges, Dairy, Cheese, Cream Cheese, Ricotta, Sugar,moreRecipe Ratings & Reviews(24)Rated stars out of 5Rate This RecipeRead 24 ReviewsTotal Time:2 hr 20 minPrep40 minInactive1 hr 0 minCook40 minYield:4 servings

Level:IntermediatePrint RecipeFull-Page ViewSave to My Recipe BoxReview RecipeE-MailShare It!IngredientsCrepes:1 cup milk1/4 cup cold water

2 large eggs1 cup all-purpose flour2 tablespoons sugarPinch kosher salt3 tablespoons unsalted butter, melted, plus more to cook crepesCheese Filling:1 1/2 cups ricotta cheese4 ounces cream cheese, softened1 large egg3 tablespoons confectioners' sugar1 orange, zest finely gratedStrawberry Sauce:1 quart strawberries, hulled and sliced

1/4 cup sugar1/4 cup water1 teaspoon cornstarch1 orange, zest finely gratedUnsalted butter, melted for sauteing blintzesConfectioners' sugar, for dustingDirectionsMake the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend onmedium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides ofthe blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the


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butter. Refrigerate the batter for 1 hour to let it rest.

Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners'sugar, and zest and blend until smooth. Chill until ready to use.

Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot overmedium heat. Bring to a simmer and stir gently until the berries release their natural juices. Theconsistency should remain a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with alittle melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottomevenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned,about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on theother side for about 1 minute. Slide them onto a plate and continue making the crepes until all thebatter is used. Cover the stack with a towel to keep them from drying out. Makes about 10crepes.

Assembly: Preheat the oven to 400 degrees F.

Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away

from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away fromyou a couple of times ending with the seam side down. Put an ovenproof skillet over medium heatand brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheesemixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauceon top, dust with confectioners' sugar, and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/ricotta-and-orange-blintzes-with-strawberry-sauce-recipe/index.html?oc=linkback

Fried Egg and Sausage CiabattaBreakfast Pizzas

Bon Apptit | January 2008by The Bon Apptit Test Kitchenphoto by Kana Okada

recipe

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user rating100% would make it again

user rating:

Fried Egg and Sausage Ciabatta Breakfast Pizzas4 forks
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rate this recipereview this recipe

at a glancemain ingredientsCheese, Sausage,Egg, Monterey Jack, Bread

cuisineItalian American

typeKid-Friendly, Quick & Easy

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yield: Makes 8 servings

active time: 25 minutes

total time: 30 minutes

Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin,sub in lamb sausage and feta. Serve pizzas with hot sauce.

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1 loaf ciabatta bread (about 1 pound)

1 cup chopped green onions

8 tablespoons olive oil, divided

8 ounces sliced hot pepper Monterey Jack cheese

1 pound spicy or sweet Italian sausages, casings removed

8 large eggs

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Preheat oven to 450F. Cut bread horizontally in half. Place bread halves, cut side up, on separate

baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper.

Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Saut Italian sausages in large nonstick skillet over medium-high heat until cooked through,

breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until

cheese melts and bread begins to crisp, about 10 minutes.Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs

into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs

stand in skillets while pizzas bake.

Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs

into 4 pieces.
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Huevos Rancheros Recipe Cook time:20 minutes

The recipe is flexible, sometimes we use canned salsa and just add a few more chopped

tomatoes and some chopped pickled jalapenos to make the sauce. Sometimes if we have

some leftover refried beans, we'll spread some on the tortillas before topping them with the

eggs and salsa. My mother has been known to add a pinch of sugar to the salsa sauce if she

feels it's too acidic for her taste.

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INGREDIENTS

Olive oil

1/2 medium onion, chopped (about a half cup)

1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 largefresh vine-ripened tomatoes, when in season)

1/2 6-ounce can diced green Anaheim chiles

Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)

4 corn tortillas

Butter

4 fresh eggs

2 Tbsp fresh cilantro, chopped (optional)

METHOD

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium

heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up

the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes,

chop them first, then add. Note that fresh tomatoes will take longer to cook as cannedtomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to

taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.

Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking,

stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to

taste if needed.
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2 Prepare the tortillas. Heat the oven to a warm 150F, place serving plates in the oven to

keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the

pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a

minute or two on each side, until they are heated through, softened, and pockets of air bubble

up inside of them. Then remove them and stack them on one of the warming plates in the

oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the

pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the

skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg.

Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a

2-egg 2 tortilla person myself.

Chorizo and Scrambled EggBreakfast Tacos

Bon Apptit | January 2007photo by Brian Leatart

recipe

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user rating95% would make it again
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user rating:

Chorizo and Scrambled Egg Breakfast Tacos4 forks

rate this recipereview this recipe

at a glancemain ingredientsCheese, Sausage,Onion, Egg, Tortillas,Cilantro

cuisineMexican

typeQuick & Easy

dietary considerationsHigh Fiber

appears in this menuBreakfast with a Kick

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yield: Makes 2 servings

active time: 30 minutes

total time: 30 minutes

For a vegetarian version, substitute Soyrizo for the chorizo.

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4 corn tortillas

1 cup grated extra-sharp white cheddar cheese

4 large eggs

4 tablespoons chopped fresh cilantro, divided

7 ounces fresh chorizo sausage, casing removed if necessary

4 green onions, sliced

Sour cream (optional)

Hot sauce or salsa (optional)

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Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on

electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in

skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Saut

chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through,
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Note: for best results, use a real banh mi bun from a Vietnamese bakery. If not available,

a soft torpedo roll with a thin, crisp crust is ideal.

BREAKFAST BANH MISave Recipe

About This Recipe

YIELD: Makes 1 sandwich

ACTIVE TIME: 20 minutes

TOTAL TIME: at least 1 hour 20minutes

THIS RECIPE

APPEARS IN:

Hangover Helper:

The Breakfast BanhMi

Ingredients

1 medium carrot, cut into fine matchsticks

1 small daikon radish, cut into fine matchsticks
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1 tablesopon sugar

2 teaspoons salt

1/4 cup rice vinegar

1/4 cup water

3 strips bacon, cut in half crosswise

2 eggs

1 banh mi bun (see note)

2 tablespoons mayonnaise

A few dashes Maggi seasoning

1 long slice cucumber (cut lengthwise from entire length of cucumber)

4 sprigs cilantro

1 Thai bird chili, finely sliced

Kosher salt and freshly ground black or white pepper

Procedures

1. 1

To Make the Pickled Carrots and Daikon: combine carrots, daikon, salt, and sugar in a

small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of

vegetables and salt and sugar are completely dissolved. Add vinegar and water and

transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best

results, allow pickled to rest for at least 3 days in the refrigerator.

2. 2

Preheat oven or toaster oven to 400F. Cook bacon in a 10-inch nonstick skillet over

medium-low heat until crisp and rendered, flipping once halfway through cooking, about

10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in skillet).

3. 3

Increase heat to medium high and heat until bacon fat starts lightly smoking. Add eggs,

immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as


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they cook until set to desired consistency (I like my yolks runny and white edges crisp).

Transfer eggs to paper towel-lined plate with bacon.

4. 4

Toast bread in oven or toaster oven until hot and crisp, about 3 minutes. Split in half

lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few dashes of

Maggi seasoning. Layer bacon strips along bottom and top with eggs. Top with pickled

carrots and daikon, cucumber slice, cilantro sprigs, and chilis. Season with salt and

pepper. Serve immediately.

Mushroom, Bacon, and Swiss Strata

Randy Mayor; Melanie J. Clarke

Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in themorning.

Worthy of a special occasion

Rate and Review |Read Reviews (8)

Yield: 8 servings

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Nutritional InformationAmount per serving

Calories: 313

Calories from fat: 30%

Fat: 10.4g

Saturated fat: 5g

Monounsaturated fat: 4.2g

Polyunsaturated fat: 0.8g

Protein: 21.7g

Carbohydrate: 35.5g

Fiber: 2.7g

Cholesterol: 25mg

Iron: 1.9mg

Sodium: 737mg

Calcium: 318mgSearch for Recipes by Nutrition Data

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12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)

2 tablespoons butter$

2 cups chopped onion $

2 (8-ounce) packages presliced mushrooms

Cooking spray $

1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese $

8 center-cut bacon slices, cooked and crumbled $

3 cups 1% low-fat milk $

1 1/2 cups egg substitute
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2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Thyme sprigs (optional)

Preparation1. Preheat oven to 350.

2. Arrange bread in a single layer on a jelly-roll pan. Bake at 350 for 20 minutes or until toasted.Place bread cubes in a large bowl.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan;saut 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss wellto combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinklewith half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.

4. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture overbread mixture. Cover and refrigerate 8 hours.

5. Preheat oven to 350.

6. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata,

covered, at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10minutes before serving. Garnish with thyme sprigs, if desired.

Sweet Potato Breakfast Taquitos

SavePrintPrep time

20 mins

Cook time15 mins

Total time35 mins
http://naturallyella.com/easyrecipe-print/5422-0/http://naturallyella.com/easyrecipe-print/5422-0/


16/16

Author: Erin AldersonRecipe type: breakfastServes: 1-2Ingredients

1 tablespoon olive oil, divided 1 medium sweet potato

medium onion 1 jalapeno (with or without seeds) cup cilantro pinches salt and pepper cup shredded cheddar cheese 2 eggs 2 tablespoons milk 6-8 corn tortillas Olive oil for brushing

Instructions1. Preheat oven to 425 and bring a medium/large pot of water to a simmer.2. To prep, finely dice onions and jalapeno. Also, peel sweet potato and cube into

pieces.3. In a pan, heat tablespoon of oil over medium heat. Saute onion and pepper

until onion becomes translucent. Stir in sweet potato and continue to cook untilsweet potato pieces are tender, about 4-5 minutes. I used stainless steel pansand in order to avoid sticking, I will add a little water to help cook. Finally, addsalt, pepper, and cilantro. Remove from heat and set aside.

4. In a separate pan, heat over medium low remaining olive oil. Whisk togethereggs and milk, then pour into heated pan. Cook eggs like you were scramblingthem.

5. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4seconds. Place on a cutting board and scoop one spoonful of sweet potato filling,egg, and a hefty pinch of cheese on top. Roll tight and place seam side down ona baking sheet covered in parchment paper. Repeat until all the filling is used.

Brush each piece with oil.6. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in

salsa, guacamole, or sour cream.

breakfast dishes

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