Bacon Egg and Toast Cups

In my mind, this recipe was the surprise favorite from my personal menu contributions for our Breakfast Themed Dinner Club.  Funny how that works since this one had such simple ingredients and was the easiest to make in bulk!  Or, maybe it's because this was a blog recipe (vs. All Recipes) and I generally have better luck with those.  You can bake up to 2 muffin tins (24 bacon egg and toast cups) at the same time so it's a great recipe to serve for to a crowd.  They're great snacking and finger foods which are generally popular in our dinner club crowd.  And, they can be saved and re-heated in the oven or toaster oven for later.  These made an awesome lazy breakfast the morning following our gorge fest.  Yum!

I'll say that I've always been slightly afraid of eating my eggs any way except for scrambled, hard boiled, or in an omelette because there's something about liquidy egg yolks that just gross me out...that and a fear of contracting samonella.  The eggs in this recipe when cooked as directed are still runny but you can cook them longer (watchout, this could result in a rubbery egg white though).  Since I did make this recipe, I gave the recipe a try...runny yolks and all.  I'm happy to report that I did not get sick and I actually enjoyed it!  This recipe has converted me..at least in this application.  I'm still not a sunny-side up girl and will stick to my fully cooked yolks, if at all, for other egg applications!

I can also see this recipe with a variet of twists - added ham bits, peppers, onions, mushrooms, different types of cheese and/or bread.  The possibilities are endless!

The Noshery, the blog from which I found this recipe, also has a version that is french toast cups stuffed with sausage and apples that I'd like to try sometime.  I think I'd have more luck with Chris eating that one over this one which is clearly eggy.  Of course, with all the other stuff I was making for this round of dinner club, that recipe will have to wait for me to make it another time!

Bacon Egg and Toast Cups
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Yields: 6 cups (can easily be doubled, tripled, or even quadrupled for a crowd!)

Ingredients

• 6 slices of bread (I used wheat)
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper, to taste

Directions

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter or a wide-mouthed glass, cut circles out of bread slices about 3 inches in diameter.  Take bread circles and press them into the muffin pan, set aside.
3. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes. 
4. Shape bacon strips into the toast cups, fill with 1 Tablespoon of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
5. Crack an egg and drop a whole egg into the cup, sprinkle with salt & pepper to taste.  Repeat for remaining cups.  Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.  If a more fully cooked yolk is desired, continue cooking until desired done-ness is achieved.
6. Remove from oven when done and pop out using a spoon, serve warm.

Source: The Noshery

Pancake Syrup

This is another item on my Make Your Own Belgian Waffle Bar that was featured in our Breakfast Dinner Club last month.  Who would have known that making your own syrup was so easy?  This is perfect as your regular syrup or when you're in a pinch and run out of the store-bought stuff.  And, it's very cost effective to make.  You can store any extra in the fridge and then re-heat it when you're ready to use it again.

Sorry, no pictures of this one but I think you all know what syrup looks like.  This one had a nice syrupy consistency and a beautiful dark amber color.

Pancake Syrup
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Prep Time: 15 Min
Cook Time: 7 Min
Ready In: 30 Min
Yields: 12 Servings

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 1/2 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract

Directions

1. In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Simmer for 7 minutes or until slightly thickened.
2. Remove from the heat; stir in maple flavoring and vanilla.
3. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Source: All Recipes

Strawberry Topping

This Strawberry Topping was made for our March Breakfast Themed Dinner Club as part of our Make Your Own Belgian Waffle Bar.  It was rediculously simple to make and tasted very fresh.  I added some lemon juice to brighten up the flavor.  Excellent on waffles, pancakes, ice cream, or cheesecake!

Strawberry Topping
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Prep Time: 15 Min
Cook Time: 5 Min
Ready In: 35 Min
Yields: 4 Servings

Ingredients

• 1 pint strawberries, cleaned and stemmed
• 1/3 cup white sugar
• 1 teaspoon vanilla
• 1 Tablespoon lemon juice

Directions

1. Cut about 1/3 of the strawberries in half.
2. In a saucepan over medium high heat, combine uncut strawberries, sugar, vanilla, and lemon juice. Cook, stirring occasionally and smashing strawberries with spoon as they soften, until sauce thickens, about 5 minutes.
3. Remove from heat. Add remaining 1/3 of cut strawberries into cooked mixture. Store in refrigerator to cool before serving over waffles, pancakes, ice cream, or cheesecake.

 Source: Slightly modified from All Recipes

Belgian Waffles

These Belgian Waffles were made for our Breakast Themed dinner club last month and were the star of our Make Your Own Waffle Bar.  They are extremely light and fluffy in texture.  We put out chocolate chips, peanut butter chips, chopped pecans, blueberries, bananas, strawberry topping, whipped cream, powdered sugar, and syrup so that people could put their personal touch to their waffles. 

The original recipe says the beat the whites and yolks separately to create a light and airy waffle but I don't think this is necessary because by the time you let the batter rise and go to cook the waffles, the air that was whipped into the whites would have separated.  If you want to do this step, however, I suggest mixing the beaten egg whites into the risen batter just before cooking.  Because this recipe uses yeast as the leavening agent, you do need to allow some advance preparation.  Some reviews say that you can mix the ingredients together the night before and then allow it to come up to temperature and finish rising the next morning so that you can have fresh waffles bright and early.

It was interesting to see how as people started to arrive and our house began to get warm from the body heat, the yeast in the batter really went into over-drive and got extra airy.  At the end of the night, we had some extra batter leftover so I made them up and let them cool before freezing them in a ziplock baggy.  They re-heat really well in the toaster (like an Eggo)!

Sadly, I don't have a picture of any waffles but I do have a picture of the waffle bar setup itself.

Belgian Waffles
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Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 1 Hr 35 Min
Yields: 8 Waffles

Ingredients

• 1 (.25 ounce) package active dry yeast (2.5 tsp)
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 large eggs
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour

Directions

1. In a small bowl, proof yeast by dissolving the yeast in 1/4 cup warm milk. Let stand until small bubbles form and it looks frothy, about 10 minutes.
2. In a large bowl, whisk together the eggs, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat the waffle iron. Spray waffle iron with cooking oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake according to manufacturer directions. Serve immediately or keep warm in 200 degree oven.

Source: All Recipes

Country Fried Steak

This post is about the Country Fried Steak (sometimes known as Chicken Fried Steak)...one of my favorite unhealthy breakfast entrees!  The flavor of this one was good but we all know I don't like to fry stuff so I have NO IDEA why I chose to take this task on.  Especially given that I had to fry up 10 of them and was running out of time (guests arrived when I was just starting to fry)!  I don't think I did a very good job paying attention to making sure the oil was at a good frying temperature because some of the breading ended up soggy and others a little burnt.  And, the meat was tougher than I would have liked.  Perhaps if you made a smaller batch you could be more attentive and it would turn out better.  Like I said, great flavor but not the best execution which was entirely my fault.  (Good thing I made other delectable goodies to make up for this less than stellar one!)

Pardon the awful picture.  Like I said it was a busy day in the kitchen and I think I bit off more than I could chew for this one.  To be honest, I'm surprised I got a shot at all!  Oh and by the way, this is the reason I had a TON of buttermilk leftover and hence all of the other recipes to use it all up!

Country Fried Steak
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Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Yields: 4 Servings

Ingredients

For the Steaks

• 4 (1/2 pound each) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying

For the Country Gravy

• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Directions

1. Pound the steaks to about 1/4-inch thickness.
2. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic.
3. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
4. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.  If needed, keep steaks warm by placing in a warm oven. 
5. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.   Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Source: All Recipes

Brummy Bread (aka "Breakaway Coffee Cake")

Note - we doubled the below recipe (I've never only made the serving size below! :))

2 loaves frozen bread dough
1 stick butter or margarine
1 small pkg. regular vanilla pudding (NOT instant!)
1-cup brown sugar
2 tablespoons milk
1-teaspoon cinnamon

Thaw bread but do not let rise.

Cut one loaf into small pieces and place in 9” X 13” greased pan (use large pan).

Combine remaining ingredients in saucepan over low heat until butter/margarine is melted.
Pour over bread pieces in pan.

Spread chopped nuts over top if desired. (Who would do that?!)

Cut second loaf of bread into small pieces and drop over mixture in pan.

Cover and let rise to twice its size and refrigerate overnight (we usually just let it rise overnight in the basement).

Bake at 350 degrees for 25 – 30 minutes.

When done, cool slightly and then turn upside down onto rack, into large serving dish or large box.

Serve warm. (Um, yeah. Clearly)

Fresh Fruit Tart with Vanilla Pastry Cream

Ingredients:

For the tart dough:

1 large egg yolk
1 tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/2-inch cubes


For the pastry cream:
2 cups half-and-half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract

For the topping:
You can use whatever fruit you want as topping.
I used:
8 large strawberries, sliced
2 large kiwis, peeled, and sliced
1/2-1 cup blueberries
Apple jelly, for glazing

Directions:

To make the tart shell:
Whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor.

Process briefly to combine.

Scatter the butter pieces over the flour mixture.

Process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.

With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.

Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.

Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.)

Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.

Transfer the dough to a 9-inch tart pan.

Mold the dough to the sides of the tart pan and remove the excess off the top.

Set the dough-lined tart pan on a large plate and freeze for 30 minutes.


Meanwhile, adjust an oven rack to middle position.

Preheat the oven to 375° F.

Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.

Bake for 30 minutes, rotating halfway through the baking time.

Remove from the oven and carefully remove the foil and weights.

Continue to bake until deep golden brown, 5-8 minutes longer.

Transfer to a wire rack to cool.


To make the pastry cream
Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl

Whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.

Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.

Return the mixture to the saucepan, scraping the bowl with a rubber spatula.

Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla.

Strain the pastry cream through a fine mesh sieve set over a medium bowl.

Press plastic wrap directly on the surface to prevent a skin from forming.

Refrigerate until cold and set, at least 3 hours and up to 2 days.

NOTE: Vanilla pudding also works well as a subsititute to the pastry cream. I found this out the hard way when the pastry cream didn't set in time..


To assemble the tart
Spread the cold pastry cream evenly over the bottom of the tart shell.

Arrange the fruit on top of the pastry cream as desired.

Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fresh fruit.



Source: Modified as seen on Annie's Eats and originally from Baking Illustrated

Fruit Bruschetta

Ingredients:

16 ½-inch-thick slices crusty Italian or French bread

2 tablespoons melted unsalted butter

1½ tablespoons sugar

1½ tablespoons cinnamon, or to taste

1 peach, peeled, pitted, and cut into fine dice

½ banana, cut into fine dice

8 large strawberries, cut into fine dice

3 to 4 tablespoons plain yogurt (I used vanilla for added flavor)

Directions:

Preheat oven to 375°F.
Arrange bread slices in one layer in a shallow baking pan.

Bake in middle of oven until golden, about 10 minutes.

Brush toasts with butter on one side.

1. In a small bowl, stir together 1 tablespoon sugar and 1 tablespoon cinnamon.

2. Sprinkle mixture evenly over buttered side of each toast.

3. Broil toast about 5 inches from heat under preheated broiler 30 seconds, or until tops are bubbling.

4. Let the toast cool.

4. In a bowl, stir together prepared fruit.

5. Add remaining ½ tablespoon sugar and ½ tablespoon cinnamon to the fruit and stir.

6. Mound about 1 tablespoon of the fruit/sugar/cinnamon mixture on each toast.

7. Drizzle each toast with yogurt.

Source: Peach, Strawberry, and Banana Bruschetta from Gourmet August 1994; As seen on Crumbly Cookie.