Tag archives for breakfast

Apple Cranberry French Toast Bake

Apple Cranberry French Toast Bake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 servings

Calories per serving: Delicious!

Apple Cranberry French Toast Bake

This delicious Apple Cranberry French Toast Bake is the perfect dish for a special Mother's Day brunch! The combination of sweet fruit, spicy cinnamon and crunchy pecans will leave your taste buds begging for more.

Ingredients

    For the French Toast:
  • 1 loaf French bread, cubed
  • 6 eggs
  • 1½ cup milk
  • ½ cup cream
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • For the Apples:
  • 3 tbsp butter
  • 3 granny smith apples, peeled and diced
  • ¼ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • For the Cranberry Pecan Crumble:
  • ½ cup flour
  • ½ cup brown sugar
  • 1 cup pecans, chopped
  • ¾ cup dried cranberries
  • 4 tbsp butter, melted

Instructions

  1. Grease a large baking dish liberally.
  2. Cut a French loaf into one-inch cubes.
  3. In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, ginger and nutmeg.
  4. Pour egg mixture over cubed bread and mix well until all the bread is coated.
  5. Pour bread mixture into baking dish and set aside.
  6. Peel and dice apples.
  7. In a medium bowl, mix apples, brown sugar, maple syrup and cinnamon.
  8. In a large frying pan, melt butter.
  9. Add apple mixture and cook, stirring often, until apples become soft.
  10. Pour apples evenly over bread mixture in the baking dish.
  11. In a medium bowl, combine flour, brown sugar, pecans, cranberries and melted butter.
  12. Crumble mixture over the top of the apples.
  13. Bake at 350˚ for approximately 50 minutes.
  14. Serve immediately with maple syrup or whipped cream.
  15. Enjoy!
http://thedomesticgeek.com/archives/407

Leave a comment

Eggs Benedict

Nothing says brunch quite like Eggs Benedict but it can be an intimidating dish for novice cooks.  Below is a foolproof recipe for making Hollandaise sauce and an awesome technique forgetting perfectly poached eggs every single time.  Enjoy!!

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1

Calories per serving: Delicious!

Eggs Benedict

Nothing says brunch quite like Eggs Benedict. And while the process of making it can be involved, the results are always impressive and above all, delicious! For step-by-step video instructions CLICK HERE

Ingredients

    Classic Eggs Benedict
  • 4 English muffin, toasted
  • 8 slices peameal bacon, cooked
  • 8 poached eggs
  • Hollandaise sauce (Recipe below)
  • Hollandaise Sauce
  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp warm water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

    For the Hollandaise sauce:
  1. In a small sauce pan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Notes:
  15. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  16. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  17. To minimize the risk of food-borne illness, use pasteurized eggs.
  18. For the poached eggs:
  19. Fill a large, deep pot with about three inches of water.
  20. Bring the water to a simmer, with the bubbles just breaking the surface.
  21. Reduce the heat to low.
  22. Place a fine mesh sieve over a bowl.
  23. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
  24. Gently roll the egg of the sieve and into a small bowl or ramekin.
  25. Repeat with all of the eggs, placing each into its own individual bowl.
  26. Gently roll each egg into water, getting as close to the water's surface as possible.
  27. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
  28. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  29. Serve immediately.
  30. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.
  31. For the Eggs Benedict
  32. Place your toasted English muffin cut side up on a plate.
  33. Place one piece of Canadian bacon on each half.
  34. Place one poached egg on each half.
  35. Top with Hollandaise sauce.
  36. Garnish with fresh herbs and serve immediately.
http://thedomesticgeek.com/archives/314

Leave a comment

Steak & Eggs Benedict

Steak & Eggs Benedict

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Steak & Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

  • 1 ciabatta bun (or any crusty bun will do)
  • 1 tbsp butter
  • pinch of garlic powder
  • 1 New York striploin, grilled to medium rare (any leftover beef will work)
  • 2 poached eggs How to poach an egg
  • 2 tbsp Hollandaise sauce How to make Hollandaise sauce
  • 1 tbsp steak sauce

Instructions

  1. Cut bun in half.
  2. Spread butter on each half and sprinkle light with garlic powder.
  3. Broil for about a minute or until the top gets golden.
  4. Thinly slice the steak or whatever beef you're using.
  5. Place the thin slices over the garlic toast.
  6. Top each half with a poached egg.
  7. Smother the eggs in Hollandaise sauce.
  8. Drizzle with steak sauce and serve immediately.
  9. Enjoy!
http://thedomesticgeek.com/archives/317

Leave a comment

Spicy Eggs Benedict

Spicy Eggs Benedict

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Spicy Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

Instructions

  1. Cut the biscuit in half.
  2. Place each biscuit, cut-side-up, on a plate.
  3. Top each half with a strip of bacon, some pickled jalapeños and a poached egg.
  4. In a small bowl, mix the Hollandaise sauce with a splash of hot sauce.
  5. Smother the eggs in the Hollandaise mixture.
  6. Serve immediately.
  7. Enjoy!
http://thedomesticgeek.com/archives/325

Leave a comment

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Smoked Salmon Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

Instructions

  1. Cut croissant in half.
  2. Place one half, cut-side-up, on a plate.
  3. Spread cut-side with whipped cream cheese.
  4. Top with slices of smoked salmon and two poached eggs.
  5. In a small bowl, mix Hollandaise sauce with freshly chopped dill.
  6. Smother the eggs with the Hollandaise mixture.
  7. Serve immediately.
  8. Enjoy!
http://thedomesticgeek.com/archives/328

Leave a comment

How to make Hollandaise sauce

Hollandaise is a delicious but fickle French sauce that can be pretty intimidating to new cooks.  Here is a recipe as well as some tips and tricks for making foolproof Hollandaise sauce, each and every time!

FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE

Hollandaise sauce

Prep Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Yield: About 1 cup

Serving Size: 2 tbsp

Calories per serving: Delicious!

Hollandaise sauce

This rich, tangy sauce is a staple in French cooking and is delicious on eggs Benedict or poured over fresh, steamed vegetables . Once you have the technique mastered, you can add all sorts of amazing flavours to it like fresh herbs, hot sauce or dijon mustard. For step-by-step video instructions CLICK HERE

Ingredients

  • ½ cup unsalted butter, skimmed
  • 3 egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

  1. In a small saucepan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small saucepan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Enjoy!!
  15. Notes:
  16. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  17. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  18. To minimize the risk of food-borne illness, use pasteurized eggs.
http://thedomesticgeek.com/archives/306

Leave a comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.