weeknight gourmet

Posts Tagged ‘Breakfast’

Sunday Morning Breakfast: French Toast

Since it is our last morning in Becket after a wonderful week, I decided to make a special breakfast.  Pregnancy has definitely brought out my sweet tooth so I thought french toast would be a delicious way to start our Sunday!

I had a loaf of cinnamon bread so for some extra flavor I decided to use that instead of boring old white bread.

I used the Barefoot Contessa’s Challah French Toast recipe as a guide.  I think the honey and orange zest add a wonderful something extra to this french toast recipe.  I served the french toast with a sprinkle of powdered sugar and delicious local maple syrup and a few slices of bacon.

Lately I have been baking bacon because it is a much less messy preparation.  I just place the bacon on a baking sheet lined with foil and baked at 400 degrees for 10 to 15 minutes (depending on how you like your bacon).

Overall the breakfast was a delicious start to our snowy Sunday and should provide the sustenance we need to drive back to NYC.

French Toast
10 to 12 slices

  • 6 extra-large eggs
  • 1 1/2 cups milk
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • Unsalted butter
  • Vegetable oil

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Dip the cinnamon bread mixture in the egg mixture as possible for 2 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat.  Add the soaked bread and cook for 3 minutes on each side.  Place the cooked French toast on a sheet pan and keep it warm in the oven.

Fry the remaining soaked bread slices, adding more butter and oil as needed.

Serve hot with maple syrup and dusted with confectioners’ sugar.

Frittata with Asparagus, Tomato, and Fontina

Looking for a Sunday brunch recipe?  Here is a delicious and easy frittata!  I made this last Sunday for Tim’s family and everyone seemed to enjoy it.

I doubled the eggs and whipping cream — I had made the recipe once before and it really only serves 4 as written.

I sauteed a diced shallot before adding the asparagus.  And, I also added some grated parmesan before putting the frittata under the broiler.

Serve the frittata with a side salad or some toast for a delicious breakfast!

Frittata with Asparagus, Tomato, and Fontina
Giada De Laurentiis

  • 6 large eggs
  • 2 tablespoons whipping cream
  • 1/2 teaspoon salt, plus a pinch
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  • 1 tomato, seeded, diced
  • Salt
  • 3 ounces Fontina, diced

Preheat the broiler.

Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Magic Mushrooms: Jess's Mushroom & Gruyere Quiche

I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.

I ended up making a variation combining elements of the Keller recipe and the Mediterranean Quiche recipe I had previously posted.

Below is the recipe I concocted.  I served it with a simple green salad.  Everyone thought it was delicious!

One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet.  Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.

Mushroom & Gruyere Quiche

  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1 1/2 pound assorted mushrooms, wiped clean and sliced
  • 1/2 cup diced tomatoes
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1 1/4 cups half-and-half
  • 1 cup grated Gruyere
  • 1/2 teaspoon crushed red pepper
  • Store bought pie crust

Preheat the oven to 375 degrees F.

In a large skillet melt the butter over medium-high heat. Add the mushroom, cook, stirring, until liquid is rendered.  Add shallots and garlic.  Cook for a few minutes.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.  Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

Mushroom & Gruyere Quiche on Foodista

Real Men Don't Eat Quiche* – Mediterranean Quiche

Taste: ****
Difficulty: Moderate
Cleanup: Moderate

Quiche is a wonderful brunch food.  Even my mother who doesn’t really like egg dishes, can’t resist the combo of the savory quiche filling and the buttery crust.

I have made this quiche a number of times.  Often I make it a day ahead and reheat it.  The quiche reheats beautifully!

I am not a big fan of making pastry so I always use a store-bought pie crust.  Pillsbury refrigerator crusts are great because you unfold them into your own pie pan so it looks homemade.  But if you have a frozen crust in your freezer, I have used those as well and the recipe turned out quite well.  Just a cleaning tip…always put your quiche on a cookie sheet in case a little filling spills out on your way to the oven or while placing the quiche on the oven rack.  I have learned that lesson the hard way!

This quiche pairs beautifully with simple green salad for a delicious brunch that will impress your guests!

Mediterranean Quiche
Emeril Lagasse

  • 2 tablespoons unsalted butter
  • 1 cup sliced yellow onions
  • 1 medium zucchini, chopped
  • 1/4 pound mushrooms, wiped clean and sliced
  • 1 teaspoon minced garlic
  • 4 ounces oil-packed sun-dried tomatoes, drained and chopped
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1 1/4 cups half-and-half
  • 1/2 cup grated Gruyere
  • 1/2 teaspoon crushed red pepper
  • Savory pie crust (or store bought pie crust)
  • 3 ounces goat cheese, crumbled

Preheat the oven to 375 degrees F.

In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

* For those of you unfamiliar with the book “Real Men Don’t Eat Quiche,” it was a bestseller in the early 1980s poking fun at stereotypes about masculinity.  There was a copy in our family room cabinet for years but I don’t think anyone in our house ever read it.

Green Eggs and No Ham

Tim and I are having a lazy morning in our apartment, catching up on email and doing a little work.  We didn’t want to go out for breakfast or brunch so I had to make do with whatever was in our fridge.  We had half a block of gruyere so I was just thinking of scrambling some eggs with the grueyere.  But then I spotted one reamaing large tortilla, a jar of salsa verde, and some feta cheese.

I scrambled 4 eggs, seasoned with salt and pepper.  I added about 1/3 cup of the crumbled feta when the eggs were almost done.  After heating up the tortilla on the gas burner, I cut it into two.  I then divided the scrambled eggs with feta over each of the tortilla halves and generously drizzled with salsa verde.

Our green eggs were much tastier than your typical scrambled eggs and provided a great start to our Saturday.