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Brunch

Shiitake Spinach Egg Thing

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Shiitake Spinach Egg Thing

And by thing I mean stupidly delicious.  Don't ask - just make it.

Serves 2

Ingredients

  • 2 bacon strips, sliced widthwise
  • 2 cups shiitake mushrooms, sliced
  • ¼ cup chicken broth
  • 2 cups fresh baby spinach
  • Pinch each Kosher salt and fresh ground pepper
  • 2 poached eggs, see recipe

Directions

  1. In a large pan on medium heat, cook bacon until about halfway done, then add mushrooms and cook until softened - 3 to 4 minutes
  2. Add chicken broth - continue to cook another minute
  3. Next add spinach - sauté until wilted then season with salt and pepper; remove from heat
  4. Serve spinach mixture on serving plate and top with poached egg.

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French Toast Waffles

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French Toast Waffles

INGREDIENTS

  • 2 eggs
  • 2 tablespoons milk
  • Pinch of Kosher salt
  • 1 teaspoon Grand Marnier (optional)
  • Two ½ inch thick slices Brioche bread
  • Butter
  • Syrup (optional)
  • Powdered sugar (optional)

DIRECTIONS

  1. Preheat waffle iron
  2. In a shallow medium sized bowl beat the eggs with the milk, salt and Grand Marnier (if you choose to)
  3. Dip each side of the bread slices into the egg mixture (but don’t soak it too long) and place in the waffle iron
  4. Cook waffles until golden brown
  5. Top with butter, syrup and powdered sugar

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Bourbon Peach French Toast

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Bourbon Peach French Toast

Serves 2-4

INGREDIENTS

  • 2-3 tablespoons butter
  • 1 Peach, diced small
  • 1 teaspoon brown sugar
  • ½ teaspoon fresh lemon zest
  • 1 ½  tablespoons bourbon, separated
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons granulated white sugar
  • Two-Four 1 ¼ inch thick slices of bread (any you like, but get a good one)
  • Powdered sugar

DIRECTIONS

  1. Heat non-stick pan, melt 1 tablespoon butter and add peaches, cooking just to soften
  2. Add brown sugar to the peaches, mix until sugar melts and add lemon zest; then stir in 1/2 tablespoon whiskey, cook out the alcohol- about a minute, set aside
  3. In a shallow medium sized bowl beat the eggs with the milk, white sugar and 1 tablespoon bourbon
  4. Preheat a separate nonstick skillet on medium heat until butter melts and starts to sizzle
  5. Dip each slice of bread into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
  6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
  7. Put on a plate, top with peach mixture and sprinkle with powdered sugar to serve

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Herbed Slow Scrambled Eggs

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Herbed Slow Scrambled Eggs

INGREDIENTS

  • 1 tablespoon butter
  • 2 eggs
  • Kosher salt & fresh ground pepper to taste
  • 1 tablespoon fresh curly parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon green onions, finely chopped
  • 1 - 2 tablespoons shredded Monterey Jack cheese

DIRECTIONS

  1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
  2. Add parsley, dill and green onions to melting butter - cook, stirring often about 2 minutes to really bring out the flavor of the herbs
  3. Crack eggs into a small bowl, add salt & pepper, beat well and then add to the pan with the herbs
  4. Cook slowly, stirring often making sure the eggs don’t stick to the bottom
  5. When the eggs are about halfway done, add cheese - continue stirring until eggs are cooked through but still creamy
  6. Serve
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Zucchini Fritters

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Zucchini Fritters

INGREDIENTS

  • 4 cups grated zucchini
  • 2 tablespoons flour
  • 2 tablespoons bread crumbs
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Pinch of Kosher salt
  • Vegetable or canola oil
  • Sour cream & diced green onions for serving

DIRECTIONS

  • Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
  • Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
  • Heat pan and add a thin layer of oil
  • Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
  • Serve with sour cream and green onions to garnish
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WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

  • 6 ounces of waffle batter
  • 2 tablespoons diced crispy bacon
  • Butter
  • 1 egg
  • Kosher salt and fresh ground pepper to taste

DIRECTIONS

  • Preheat waffle iron
  • Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
  • Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
  • Heat non-stick griddle or pan, and add butter
  • When the butter melts, put in the waffle with the cut-out circle beside it
  • Crack an egg into the center of the waffle and season with salt and pepper to taste
  • Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
  • Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

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Baked Beans

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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

  • ½ small onion, diced small
  • ½  green pepper, diced small
  • 1 - 28 ounce can baked beans
  • ¼ cup chili sauce (like Heinz, not the spicy version)
  • 1 tablespoon yellow mustard
  • ½ tablespoon Worcestershire
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoons chipotle peppers, minced
  • ⅓ pound bacon, cooked halfway (not crispy)
  • Big pinch Kosher salt
  • Chopped green onions, for garnish

DIRECTIONS

  1. Preheat oven to 350
  2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown
  3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly
  4. Garnish with green onions
  5. Serve hot.

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2 Ingredient Biscuits

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2 Ingredient Biscuits

The Easiest Biscuits EVER

 

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

 

  • 1.5 cups self rising flour
  • 3/4 cup heavy cream + a little extra for baking
  • 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

 

  1. Preheat oven to 450
  2. Mix all ingredients well in a bowl
  3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
  4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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MEXICAN EGGS

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MEXICAN EGGS

Tortilla chips (cooked with eggs) make everything better.

Makes 1 serving

INGREDIENTS

  • 2 eggs
  • 1/4 teaspoon chili powder
  • Salt to taste
  • ½ cup tortilla chips, broken up
  • 1 tablespoon butter
  • 1½ tablespoons can diced green chilies
  • 2 tablespoons shredded Monterey Jack cheese
  • 1 teaspoon cilantro, coarsely chopped

DIRECTIONS

  1. Beat eggs with chili powder & salt in a small bowl, then add tortilla chips and set aside
  2. Heat a medium non-stick pan, add butter 
  3. As butter starts to melt, add diced green chilies and cook until slightly hot
  4. Add eggs, mix and cook over medium/low heat - just as eggs start to come together add cheese - stir well
  5. Cook eggs to your desired doneness (which hopefully is not too dry)
  6. Garnish with cilantro and serve

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Joe’s Special

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Joe’s Special

I know eggs, ground beef and spinach may not sound like a winner, but his old-school San Fran restaurant item is ridiculous. And by ridiculous I mean effing great.

Makes 1-2

INGREDIENTS

  • 1 tablespoon vegetable oil
  • ½ cup white onion, diced
  • ¼ pound ground beef
  • 2 cloves of garlic, minced
  • 4 ounces cooked chopped spinach (squeeze out liquid)
  • Kosher salt and pepper
  • 4 eggs, beaten
  • 2 tablespoons grated parmesan
  • Baguette or any bread of your choice

DIRECTIONS

  1. Heat oil in a small skillet over low to medium heat, add onions and cook until soften about 5 minutes
  2. Add the beef, breaking it up along the way
  3. Just when beef is almost done, add the garlic, cook until fragrant
  4. Add the spinach and mix in well, season with salt and pepper
  5. Add the eggs to the pan, cook slowly, stirring often making sure the eggs don’t stick to the pan
  6. When the eggs are about halfway done, mix in parmesan and continue stirring until eggs are cooked though but still creamy
  7. Serve with baguette.
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Hash Brown Egg Cups

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Hash Brown Egg Cups

Thank you Jacob from just outside Flagstaff, AZ for this simple but great breakfast idea.  Btw, you could easily make the cups the day before, then just fill and bake when you need them.

INGREDIENTS

  • 10 oz premade uncooked hash browns
  • 1/3 cup Monterey jack cheese
  • Salt & pepper to taste
  • Hot sauce
  • 6 eggs

DIRECTIONS

  1. Preheat oven to 425
  2. Combine hash browns and cheese in a large bowl - mix well to combine
  3. Spray 6 muffins cups with cooking spray and press potato mixture into each cup – making sure to press against the sides and bottom
  4. Bake for 25 minutes until golden and getting crispy
  5. Remove from oven and turn oven down to 350
  6. Put a few shakes of hot sauce in the bottom of each cup, crack an egg into each and season tops with salt & pepper
  7. Bake 10-15 minutes or until white is set and yolk still a bit runny
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