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Easy Cheese Danish Ingredients 8 ounces cream cheese, at room temperature 1/3 cup sugar 2 extra-large egg yolks, at room temperature 2 tablespoons ricotta cheese 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 tablespoon grated lemon zest (2 lemons) 2 sheets (1 box) frozen puff pastry, defrosted 1 egg beaten with 1 tablespoon water, for egg wash Directions Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip! Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. www.foodnetwork.com

Contributed by Shelby Peppers

Sweet and Sticky Caramel-Hazelnut Rolls Ingredients 2/3 cup husked hazelnuts 2 1/2 tablespoons unsalted butter, plus more for greasing dish 1/2 cup packed golden brown sugar 2 tablespoons agave 1 teaspoon fresh lemon juice Flour, for dusting 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg One 8-ounce tube refrigerated crescent rolls 1/8 teaspoon flaky sea salt, such as Maldon Directions Position the rack in the center of the oven and preheat to 375 degrees F. Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside. Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl. Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top. Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead. Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1/2 cup chopped walnuts 1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron 3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces 3 cups Belgian waffle mix (recommended: Krusteaz) 2 eggs 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 1/2 cup maple syrup Special Equipment: a Belgian or conventional waffle iron Directions Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool. Preheat and lightly grease a waffle iron. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool. In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately www.foodnetwork.com

Contributed by Shelby Peppers

Creamy Polenta with Bacon and Cranberries Ingredients Polenta: 2 cups low-sodium chicken broth 3 teaspoons kosher salt, plus extra for seasoning 1 1/4 cups polenta or yellow cornmeal 1 cup freshly grated Parmesan 3/4 cup whole milk, at room temperature 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces Freshly ground black pepper To Assemble: 10 to 12 strips thick-cut applewood smoked bacon (about 1 pound) 1 cup mascarpone cheese, at room temperature (about 8 ounces) 3 tablespoons maple syrup or agave Pinch kosher salt 1/2 cup dried cranberries Directions For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper. For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside. Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth. Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries. www.foodnetwork.com

Contributed by Shelby Peppers

Ham and Cheese Breakfast Burrito Ingredients 1 tablespoon canola oil Reserved ham, from Ham and Egg Tea Sandwiches Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, diced 1/4 cup diced green bell pepper 4 large eggs Kosher salt and freshly ground black pepper Nonstick cooking spray 1/4 cup shredded Cheddar 2 flour tortillas Directions Heat a skillet over medium heat and add the canola oil. When the oil is hot, cook the ham, red onion, and bell peppers until softened, 4 to 5 minutes. Remove from the pan and set aside. In a small bowl, whisk together the eggs and salt and pepper. Coat the skillet with cooking spray and put it over medium-low heat. Add the beaten eggs and gently stir with a spatula or wooden spoon. Cook the eggs until they set, 4 to 5 minutes. Put the cooked ham and vegetables back into the pan and stir to combine. Wrap the tortillas in a damp towel and microwave for 30 seconds to warm them. Put a tortilla on a plate, add half the egg mixture, and top with half the cheese. Wrap the ends of the tortilla up and then fold in the sides. Repeat for second burrito and serve warm. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients Butter, for greasing baking dish 2 tablespoons olive oil 1 small onion, diced 1/2 pound mild turkey sausage, casings removed 8 large eggs 1/3 cup whole milk 1 teaspoon kosher salt Freshly ground black pepper 1 red bell pepper, diced 1 1/2 cups (4 ounces) grated Gruyere cheese 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Cut the baked omelet into wedges and sprinkle with remaining parsley before serving. Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 6 extra-large eggs 1 1/2 cups half-and-half or milk 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 tablespoon good honey 1/2 teaspoon kosher salt 1 large loaf challah or brioche bread Unsalted butter Vegetable oil To serve: Pure maple syrup Good raspberry preserves (optional) Sifted confectioners' sugar (optional) Directions 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. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 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 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 large shallots, finely chopped 1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained 1/3 to 1/2 cup heavy cream, eyeball it Salt and freshly ground black pepper Freshly grated nutmeg, to taste 8 slices deli ham or prosciutto di Parma 8 eggs Directions Preheat oven to 375 degrees F. In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste. Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately. www.foodnetwork.com

Contributed by Shelby Peppers

English-Muffin Breakfast Pizza Ingredients 1 whole-wheat English muffin, split 1 small tomato, seeded and diced 1 teaspoon extra-virgin olive oil 1 thin slice (1/2 ounce) Canadian bacon, diced 1/4 cup shredded part-skim mozzarella cheese Chopped fresh basil, for garnish Directions Preheat the oven to 450 degrees. Line a small baking sheet with foil. Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil. Photograph by Kate Mathis Per serving: Calories 300; Fat 13 g (Saturated 5 g); Cholesterol 20 mg; Sodium 670 mg; Carbohydrate 32 g; Fiber 6 g; Protein 17 g www.foodnetwork.com

Contributed by Shelby Peppers

Breakfast really is the most important meal of the day. Find out why you shouldn't skip it by experts.

Contributed by Elaina Schnyderite