Tag - eggs

French Toast with Nutella and Fruit

Sometimes you just want to go all out for breakfast — an “I’m not going to eat lunch” kind of breakfast. This was one of those times. French toast with Nutella and fruit topping. I would make this every morning if I could just forget about how bad it is for you. I really couldn’t fill this with more gluten, sugar, dairy, and fat if I tried. Okay, maybe if I tried.

If you can forget about a healthy egg white omelette for one day; indulge in this!

French Toast with Nutella and Fruit Topping
8 slices country potato bread
1 teaspoon cinnamon
2 Tablespoons sugar
4 eggs
1/4 cup milk
1 teaspoon vanilla extract
4 Tablespoons butter
2 bananas
Strawberries
Nutella
Powdered sugar
Whipped cream

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1. Combine cinnamon and sugar and whisk together in a large bowl. Add eggs, milk, vanilla and whisk until combined.

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2. Dip bread in the mixture and fry slices in butter until golden brown.

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3. Cut up strawberries and place in a bowl with 2 Tablespoons of sugar to macerate.

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4. Get all of your toppings ready!

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5. Spread french toast with a generous portion of Nutella.

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6. Place bananas on top of the Nutella.

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7. Place strawberries on top of the bananas.

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8. Sprinkle it all with powdered sugar.

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9. Top it all off with homemade whipped cream.

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Homemade Sausage and Drop Biscuits

This is a comforting, quick and filling dish that can easily last with leftovers for the whole weekend!

Sausage Gravy
16 oz pork sausage
1/4 cup flour
2/ 1/2 cups milk
Salt and pepper

1. Cook sausage in large skillet over medium heat until browned. Remove and set aside.

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2. Add flour to the pan and lightly toast in grease leftover from the sausage.

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3. Gradually add milk and cook mixture until it thickens, stirring constantly. Reduce heat to low and simmer. Add the sausage back to the gravy.

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Drop Biscuits
2 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup melted butter
1 cup milk

1. Combine all dry ingredients and then add butter and milk. Drop 2 tablespoons worth onto a prepared baking pan. Cook at 450 degrees for 10 minutes until golden brown.

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A New Take on Pizzagaina

Jason’s Nana is incredibly talented in the kitchen. I haven’t had a single meal there that I didn’t enjoy, even as a vegetarian in a household of meat-lovers! We’ve spent many holidays at their house, and when the pizzagaina is brought out it gets devoured in no time. All while his grandparents reminisce about who’s father or mother made it better.

When I was thinking about us spending our first holiday away from family, I wanted to see if I could create something that felt like home. The result is spectacular. I adore this recipe and hope to share it with Jason’s grandparents one day.

Pizzagaina with Cornbread Crust

Crust
1 cup gluten free cornbread mix
1/2 cup cornmeal
3 Tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into pieces
1 egg

Filling
14 large eggs
1/2 lb pepperoni
1/2 lb salami
1/2 lb Italian sausage
1/2 lb mozzarella cheese
1/2 pound provolone cheese
1 12-ounce container of ricotta cheese
1/8 cup parmesan cheese
salt and pepper

1. Preheat oven to 350 degrees. Oil the bottom and sides of a 10-inch springform pan. Wrap the bottom in tinfoil (to make sure eggs don’t sneak out any gaps).

2. To make the crust, combine dry ingredients into a food processor. Add chunks of butter and pulse until it starts to come together. It should start to look wet, at that point, add the egg. Pulse until a ball has formed.

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3. Remove from food processor, form a disk, and wrap in plastic. Place in refrigerator to cool for at least 20 minutes.

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4. Evenly spread the dough over the bottom of the springform pan. Firmly press down.

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5. Cut meat and cheeses into bite size pieces.

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6. Layer half of the sausage, pepperoni, salami, mozzarella, provolone on top of each other and top with ricotta. (I only put meat on half for Jason and the other half simply cheese for me).

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6. Pour half of the beaten eggs on top. Repeat the layering process with the remaining meat and cheese. Pour in the remaining egg. Sprinkle with salt, pepper, and parmesan.

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7. Bake in a 350 degree oven for approximately 40 minutes or until top is golden brown and the eggs are firm (if you shake the pan, there’s no jiggling in the center).

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Spring Frittata

There are some mornings where I simply don’t get up early enough to make breakfast before heading to work. When I get there I end up housing a greek yogurt, which is fine, but I was hoping to switch it up a bit this week. I found this breakfast inspiration on the website of a wine club Jason and I joined recently. I made a few alterations to this Spring Frittata, but it was a great base to start with.

Spring Frittata
(Recipe inspiration from Acacia Vineyard)
1 large Yukon gold potato, halved and cut into slices 1/4 inch thick
1/2 cup extra-virgin olive oil
1 large leek, white part halved and chopped into 1/2-inch pieces
1 clove garlic, chopped
2 cups fresh spinach, chopped
4-5 large asparagus
6 large eggs
salt and freshly ground black pepper
1 cup sharp cheddar

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1. Preheat oven to 350° F.
2. Crack eggs into large bowl and mix with salt and pepper to taste, put aside.
3. In a skillet on medium-high heat, cook potato slices in oil until golden brown.
4. In an oven proof skillet on medium heat cook leeks, asparagus, spinach, and garlic and cook until tender and spinach has wilted. Vegetables should be bright green. Transfer the potatoes to the pan and mix.
5. Pour eggs onto the vegetables and top with cheese.
6. Bake until set, about 17-20 minutes. Remove from oven and cool on stove for 5 to 10 minutes before serving.

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Potato Hashbrowns

It still takes me a little bit of time to remember all of the awesome kitchen tools we received from the bridal shower and wedding. The food processor is one of those tools that I know I could be using more frequently, but just need to get used to. For example, this morning while I was preparing breakfast I started shredding potatoes by hand. I got about a quarter of the way through one when I thought, “the shredding attachment!” This recipe is much easier if you use one but if you have to do it by hand, it will be worth it too.

Potato Hashbrowns
2 tablespoons canola oil
3 russet potatoes, shredded
1 small yellow onion, shredded
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne powder

1. Shred potatoes and onions, keeping separated.
DSC_0618 2. Heat one tablespoon of oil in skillet. Place half of potatoes in cast iron skillet, evenly distributing (NOTE: This is the de-rusted and re-seasoned pan from this post). Place half of onions on top of potatoes. Be careful not to overcrowd the skillet. If you have a larger skillet and can use full portion of the recipe at once, you may do so.
DSC_0626 3. Let the potatoes crisp on one side then flip them over to allow the other side to cook and crisp. Sprinkle half of seasonings on and mix the potatoes. When the first batch has finished, remove them from the pan and keep warm while you repeat for the second batch.
4. When finished cooking, serve with eggs and chorizo (or sausage, bacon, and/or toast.)