About Love and Breakfast
There's a lot about breakfast to enjoy there is also, in many ways, not a hell of a lot of variety about breakfast..eggs and some kind of bread and meat seem to be the standard. I'm not knocking that, in fact my two recipes I'll be sharing do in fact have most of those ingredients in them.
But I think the point is how you cook them. How do you like your eggs? I personally can't think of way I do not like my eggs, well except for raw. Scrambled, poached, fried or hard boiled eggs.
My Granny Baker, makes the best scrambled eggs ever! I have tried for ages to make them the way she does but they never seem to quite be the same. And the funny thing is she does not really do all that much to them.. I mean how friggin hard could it be? And yet for some reason when I make them they never taste like they do when I'm in North Carolina with her.
And you know what? I think I figured out why. Because my Granny is an amazing lady she is 93 now and only just now moved out of the house she and my Grandpa bought(he's been gone for decades now) when I was a baby. She is this amazing Southern lady went to cotillions when she was young, married to a soldier was out of the country with him when he was stationed in Germany. Raised my Dad and my Uncle did some work at a Nursery school or Daycare, Dad can correct me I can't recall which it was, but was mostly a stay at home Mom.
She also did a lot of taking care of me in the summers and for a few months when my Mom was trying to get settled at one point after she and my Dad split. Granny has decades and decades of love and care in her heart and I think THAT is why her eggs taste better than mine, either that or those North Carolina chickens are different than California ones..so love and eggs makes the best scrambled eggs in my opinion. Oh and some butter and salt.
The other story I have is about a friend of mine who I have not talked too in a few years she used to live down here but moved up to the Seatlle area some years ago. She never did get much into computers like I did so we lost touch after awhile once e-mailing and internet took over. But while she was down here she used to make this wonderful egg dish called "Dutch Babies". I have no idea where the name came from there does not seem to be anything particulaly Dutch nor are there any babies involved in the making of this dish. But when we'd spend a weekend hanging out she'd make them and they were fabulous. One of the last times I saw her I asked her about the recipe and she did not have it. In fact, she had even forgotten how to make them! Then even more years later I decided I need to find this recipe if I could.
Much to my joy on All Recipes dot com I found it and oddly enough the person who posted it called them "Seattle Dutch Babies". I thought for a moment it may have been my old friend, but it wasn't so sadly I did not connect with her, which would have been nice. But it was great to find the recipe again.
I tweeked it a touch from how the person on the website did it because it did not quite cook right according her directions so without further ado here are two breakfast recipes with eggs, bread and meat.
"Ashley's Dutch Babies"(after my friend who introduced me to this sweet souffl- like dish.)
Ingredients:
3 eggs
3/4 cups all-purpose flour
3/4 cups milk ( I use nonfat)
Half a stick of butter melted and cooled
Pinch of salt
Toppings:
Powdered sugar
Butter
Fresh lemons (I recommend Meyer if you can get them but regular lemons are good to)
Preheat oven to 375 degrees.
1. In a large bowl mix eggs, flour, salt, milk and melted butter together until smooth, make sure the butter is cooled down but still liquid. ( I use a immersion blender but any kind should do I would not recommend hand stiring unless you are willing to wear yourself out making it smooth.)
2. Pour batter into a 8 x 8 square glass pyrex(sprayed with non stick spray) pan or I use the mini loaf or mini baker stoneware pans from Pampered Chef. If using the mini loaf only fill 3 of the loafs.
3. Bake for about 20-25 minutes or until the dish has puffed up and has medium golden colored edges. In a pyrex/glass pan it will only really puff along the sides in the stoneware it should puff all over. (The stoneware cooks it better in my opinion.)
Serve imediately with a pat of butter powdered sugar sprinkled on top with some fresh lemon juice squeezed over it all. The dish will start to lose it's puffiness immediately, don't worry this is normal.
Make 2-3 servings. To make for a larger group of people add one egg, 1/4 cup of flour and milk and one tablespoon of butter per person. Also add a little bit more salt if adding enough for two or more people.
You'll also need bigger pans! :-) This dish does not reheat well but that's OK I can guarantee you it will disapear the day you make it.
Dish two: Morning Scramble rolls
Preheat the oven according the tempature directions on the crescent roll dough.
Ingredients:
1 package Pillsbury Crescent rolls - any variety, if you use the garlic ones you can skip the extra garlic. Do not remove the rolls from the fridge until you are ready to open them.
4 eggs
1/2 cup grated cheese (pick your favorite)
Four slices cooked and cut up bacon
1 tablespoon butter
Salt
Pepper
Garlic (dried is fine)OPTIONAL
Dill OPTIONAL
1. Lightly scramble the eggs in the butter and spices, make sure they are all solid but as moist as possible.
2. Using a flat cookie sheet or any size Pampered Chef stoneware bar pan or pizza stone open the crescent roll package and divied the dough at the half way point DO NOT divide into the triangles! Making two pieces
3.Using a rolling pin or the PC pastry roller (large side) lightly roll the dough so the original perforations are less open but not making the piece much larger than it is.
4. Fill the middle each flattend piece with half the eggs cheese and bacon.
5. Take a knife and slice 2 strips in the dough on either side of the filling but not through the filling. Take the strips and fold over the top of the filling doing a small twist of the dough for a decorative twist and pinch together with the other side piece.
6. Bake in the oven until the tops of the crescent rolls are a medium golden brown color all around the edges and light golden everywhere else.
7. Cut each in half for four servings with breakfast potatoes/hash browns or makes two full servings alone. You can double the recipe for more people. Also reheats in the microwave pretty well. The rolls won't stay crispy doing that but it is still pretty tasty. Not over scrambling the eggs insures they do not get too dried out while baking in the oven.
Bon Apetite!
But I think the point is how you cook them. How do you like your eggs? I personally can't think of way I do not like my eggs, well except for raw. Scrambled, poached, fried or hard boiled eggs.
My Granny Baker, makes the best scrambled eggs ever! I have tried for ages to make them the way she does but they never seem to quite be the same. And the funny thing is she does not really do all that much to them.. I mean how friggin hard could it be? And yet for some reason when I make them they never taste like they do when I'm in North Carolina with her.
And you know what? I think I figured out why. Because my Granny is an amazing lady she is 93 now and only just now moved out of the house she and my Grandpa bought(he's been gone for decades now) when I was a baby. She is this amazing Southern lady went to cotillions when she was young, married to a soldier was out of the country with him when he was stationed in Germany. Raised my Dad and my Uncle did some work at a Nursery school or Daycare, Dad can correct me I can't recall which it was, but was mostly a stay at home Mom.
She also did a lot of taking care of me in the summers and for a few months when my Mom was trying to get settled at one point after she and my Dad split. Granny has decades and decades of love and care in her heart and I think THAT is why her eggs taste better than mine, either that or those North Carolina chickens are different than California ones..so love and eggs makes the best scrambled eggs in my opinion. Oh and some butter and salt.
The other story I have is about a friend of mine who I have not talked too in a few years she used to live down here but moved up to the Seatlle area some years ago. She never did get much into computers like I did so we lost touch after awhile once e-mailing and internet took over. But while she was down here she used to make this wonderful egg dish called "Dutch Babies". I have no idea where the name came from there does not seem to be anything particulaly Dutch nor are there any babies involved in the making of this dish. But when we'd spend a weekend hanging out she'd make them and they were fabulous. One of the last times I saw her I asked her about the recipe and she did not have it. In fact, she had even forgotten how to make them! Then even more years later I decided I need to find this recipe if I could.
Much to my joy on All Recipes dot com I found it and oddly enough the person who posted it called them "Seattle Dutch Babies". I thought for a moment it may have been my old friend, but it wasn't so sadly I did not connect with her, which would have been nice. But it was great to find the recipe again.
I tweeked it a touch from how the person on the website did it because it did not quite cook right according her directions so without further ado here are two breakfast recipes with eggs, bread and meat.
"Ashley's Dutch Babies"(after my friend who introduced me to this sweet souffl- like dish.)
Ingredients:
3 eggs
3/4 cups all-purpose flour
3/4 cups milk ( I use nonfat)
Half a stick of butter melted and cooled
Pinch of salt
Toppings:
Powdered sugar
Butter
Fresh lemons (I recommend Meyer if you can get them but regular lemons are good to)
Preheat oven to 375 degrees.
1. In a large bowl mix eggs, flour, salt, milk and melted butter together until smooth, make sure the butter is cooled down but still liquid. ( I use a immersion blender but any kind should do I would not recommend hand stiring unless you are willing to wear yourself out making it smooth.)
2. Pour batter into a 8 x 8 square glass pyrex(sprayed with non stick spray) pan or I use the mini loaf or mini baker stoneware pans from Pampered Chef. If using the mini loaf only fill 3 of the loafs.
3. Bake for about 20-25 minutes or until the dish has puffed up and has medium golden colored edges. In a pyrex/glass pan it will only really puff along the sides in the stoneware it should puff all over. (The stoneware cooks it better in my opinion.)
Serve imediately with a pat of butter powdered sugar sprinkled on top with some fresh lemon juice squeezed over it all. The dish will start to lose it's puffiness immediately, don't worry this is normal.
Make 2-3 servings. To make for a larger group of people add one egg, 1/4 cup of flour and milk and one tablespoon of butter per person. Also add a little bit more salt if adding enough for two or more people.
You'll also need bigger pans! :-) This dish does not reheat well but that's OK I can guarantee you it will disapear the day you make it.
Dish two: Morning Scramble rolls
Preheat the oven according the tempature directions on the crescent roll dough.
Ingredients:
1 package Pillsbury Crescent rolls - any variety, if you use the garlic ones you can skip the extra garlic. Do not remove the rolls from the fridge until you are ready to open them.
4 eggs
1/2 cup grated cheese (pick your favorite)
Four slices cooked and cut up bacon
1 tablespoon butter
Salt
Pepper
Garlic (dried is fine)OPTIONAL
Dill OPTIONAL
1. Lightly scramble the eggs in the butter and spices, make sure they are all solid but as moist as possible.
2. Using a flat cookie sheet or any size Pampered Chef stoneware bar pan or pizza stone open the crescent roll package and divied the dough at the half way point DO NOT divide into the triangles! Making two pieces
3.Using a rolling pin or the PC pastry roller (large side) lightly roll the dough so the original perforations are less open but not making the piece much larger than it is.
4. Fill the middle each flattend piece with half the eggs cheese and bacon.
5. Take a knife and slice 2 strips in the dough on either side of the filling but not through the filling. Take the strips and fold over the top of the filling doing a small twist of the dough for a decorative twist and pinch together with the other side piece.
6. Bake in the oven until the tops of the crescent rolls are a medium golden brown color all around the edges and light golden everywhere else.
7. Cut each in half for four servings with breakfast potatoes/hash browns or makes two full servings alone. You can double the recipe for more people. Also reheats in the microwave pretty well. The rolls won't stay crispy doing that but it is still pretty tasty. Not over scrambling the eggs insures they do not get too dried out while baking in the oven.
Bon Apetite!
Comments
Post a Comment