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French Toast Panini With Grilled Bananas Ingredients 6 large eggs 1 cup whole milk 1/2 cup heavy cream 1/4 cup fresh orange juice (from about 1 medium orange) 2 tablespoons vanilla extract 2 tablespoons cognac (optional) 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of freshly grated nutmeg Salt 8 slices Texas toast or other thick white bread 3 large ripe bananas 2 tablespoons unsalted butter, melted 3 tablespoons vegetable oil Confectioners' sugar, for garnish Pure maple syrup, for garnish Directions Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl. Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes. While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices. Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup. www.foodnetwork.com

Contributed by Shelby Peppers

Big Ole Tex-Mex Burrito Omelet Ingredients For the Sauce 1 pound tomatillos, husked, rinsed and quartered 1 medium Vidalia onion, quartered 1 jalapeno pepper, halved 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 small bunch fresh cilantro For the Omelets 1 link Mexican chorizo casing removed 1/2 teaspoon ground cumin Pinch of cayenne pepper Pinch of paprika 1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed Kosher salt and freshly ground black pepper 1 green bell pepper, chopped 8 large eggs, beaten 1 tablespoon milk 1 tablespoon unsalted butter >1/2 cup shredded pepper jack cheese >Mexican crema or sour cream, thinned with half-and-half, for garnish 1 plum tomato, seeded and chopped, for garnish Directions Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt. Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl. Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato. www.foodnetwork.com

Contributed by Shelby Peppers

Strawberry Shortcake French Toast Directions Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey. www.foodnetwork.com

Contributed by Shelby Peppers

Almost-Famous Cinnamon Buns Ingredients For the Dough: 1 cup whole milk one 1/4-ounce packet active dry yeast (2 1/2 teaspoons) 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more if needed 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg For the Filling: All-purpose flour, for dusting 12 tablespoons unsalted butter, softened, plus more for the pan 1/2 cup granulated sugar 3 tablespoons ground cinnamon For the Glaze: 2 cups confectioners' sugar 1/3 cup heavy cream 4 tablespoons unsalted butter, melted Directions Get the scoop about this top-secret recipe Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes. See how to form these Cinnamon Buns Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm. How to Form Cinnamon Buns 1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you. 2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. 3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. 4. Cut the cylinder with a sharp knife to make 6 equal-size buns. www.foodnetwork.com

Contributed by Shelby Peppers

Scrambled Eggs with Smoked Salmon Ingredients 1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped Directions Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties. www.foodnetwork.com

Contributed by Shelby Peppers

Homemade Granola Ingredients 3 cups old-fashioned oats 2 cups unsweetened coconut chips 1 cup chopped dried apricots (6 ounces) 1/2 cup coarsely chopped raw pecans 1/4 cup brown sugar 3 tablespoons canola oil 3 tablespoons real maple syrup 1 teaspoon pure vanilla extract Kosher salt Quick-Fix Honey Yogurt, recipe follows Fresh blueberries, for serving Sliced fresh strawberries, for serving Directions Arrange the racks in the center of the oven and preheat the oven to 325 degrees F. Toss the oats, coconut chips, apricots and pecans in a large bowl. Whisk together the brown sugar, canola oil, maple syrup, vanilla, and 1/4 teaspoon salt in a second bowl and drizzle over the oat mixture. Stir well so everything is evenly coated. Use your hands to toss and make sure every piece of oat is covered. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving. Serve over a bowl of Quick Fix Honey Yogurt and top with berries. Quick-Fix Honey Yogurt: 2 cups plain Greek yogurt 3 tablespoons honey 1/4 teaspoon ground cinnamon Combine the yogurt, honey, and cinnamon in a bowl. Yields: 2 1/4 cups www.foodnetwork.com

Contributed by Shelby Peppers

Corned Beef Hash Ingredients 2 tablespoons vegetable oil 8 ounces cooked corned beef, diced 1 white onion, finely chopped 1 bell pepper, finely chopped 2 medium baking potatoes, peeled and shredded (about 2 cups) 4 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground pepper 4 slices cheddar cheese (about 2 ounces) Directions Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg. www.foodnetwork.com

Contributed by Shelby Peppers

1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom. 2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with blueberries before flipping. 3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with chocolate chips before flipping. 4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup each all-purpose and whole-wheat flour. Top with chopped almonds and berries. 5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup yellow cornmeal with the flour. Top with honey. 6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in honey. 7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add 1/2 cup ground oats and 1/4 cup wheat germ with the flour. 8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey. 9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13) with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook by tablespoonfuls. Serve with sour cream, smoked salmon and chives. 10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2 tablespoons sugar and 1 tablespoon lemon juice; let sit while you make Basic Pancakes (No. 1). Top the pancakes with the berries and their juices

Contributed by Shelby Peppers

Ingredients Butter, for greasing pan 1 Granny Smith apple 3/4 cup chopped walnuts 1/2 cup brown sugar Two 8-count tubes refrigerated cinnamon rolls 1/2 teaspoon pumpkin pie spice Directions Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin. Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar. Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side down, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. (Bake off remaining 4 buns for Round 2 Recipe Cinnamon Roll French Toast.) Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns. In a small bowl, combine 1 container of the vanilla frosting (save the other for Round 2 Cinnamon Roll French Toast) with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve. www.foodnetwork.com

Contributed by Shelby Peppers

Blueberry Muffins Ingredients 3 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 4 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups buttermilk, shaken 1/4 pound (1 stick) unsalted butter, melted and cooled 1 1/2 teaspoons grated lemon zest 2 extra-large eggs, lightly beaten 2 cups fresh blueberries (2 half-pints) Directions Preheat the oven to 350 degrees. Line muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. Bake the muffins for 20 to 25 minutes, until golden brown. www.foodnetwork.com

Contributed by Shelby Peppers