Bacon-Cheddar Quiche with a Grits Crust

 

Is it just me, or did November absolutely fly by?  Guys, I made it!  I posted every single day for the whole month!  This exercise was really good for me.  It forced me to go a little outside my comfort zone, and kind of reignited my passion for blogging.  And while I don't plan on posting every day in December, I do plan to keep the momentum going and post at least 3-5 days per week.  I kind of loved doing the weekend posts.  Putting together themed menus and party ideas is so much fun, and I also liked giving you a snapshot into our life… and I'll be honest, I always love sharing pictures of my cute kids :)

So now we move on to the holidays.  A time for family, celebration, decadence, and extravagance.  And this quiche kind of embodies all of those things.  This recipe makes a big deep dish quiche, which is big enough to serve several people.  It's decadent, rich, and definitely worthy of a celebration!  The grits crust is the stuff dreams are made of.  I mean, really.  And the quiche filling is custardy, rich, creamy, and absolutely delicious.  

this is definitely not a light and healthy dish.  It's the opposite, actually.  There's bacon, tons of cheese, heavy cream, half-and-half… yeah.  But it's a great dish for a celebration, and a great dish to share.  I actually think it would be pretty perfect for Christmas morning.  It can be prepped and assembled the night before, then just pop it in the oven to bake while you open presents in the morning.

I hope you're ready for some holiday cheer around here… because I have a lot to share with you in the next few weeks.  Get ready!

 

Bacon-Cheddar Quiche with a Grits Crust

adapted from Southern Living, December 2014

serves 10

• 6 thick-cut bacon slices, chopped
• 2 1/4 cups milk
• 2 Tbs butter
• 1/2 cup uncooked stone-ground grits
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 1/2 cups shredded extra sharp cheddar cheese
• 6 large eggs
• 2 1/2 cups half-and-half
• 1 cup heavy cream
• 1/3 cup thinly sliced scallions
• 1/4 tsp red pepper flakes

Preheat the oven to 350 degrees F.  Lightly grease a 9-inch springform pan and place it on a foil-lined rimmed baking sheet.

Cook the bacon in a large skillet over medium heat until crispy.  Remove to a paper towel-lined plate using a slotted spoon.  

Transfer 1 tablespoon of the drippings to a medium saucepan.  Add the milk and butter and bring to a boil over medium heat.  Slowly whisk in the grits, 1 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, whisking constantly, for about 15 minutes (or until the grits are very thick).  Remove from heat and let stand for 10 minutes.  Stir in 1 cup of the cheese and 1 egg.  Spread the grits in an even layer in the prepared springform pan and bake for 25 minutes, or until they are lightly browned.  Remove from the oven and sprinkle the remaining cheese over the grits, spreading it to the edges.  Allow to cool for 15 minutes.*

Reduce the oven temperature to 325 degrees.  In a large bowl, combine the half-and-half, remaining eggs, cream, scallions, 1 tsp salt, 1/2 tsp pepper, and the red pepper flakes.  

Pour the mixture over the grits and sprinkle the bacon over the top.  

Bake for 1 hour and 15 minutes, or until the quiche is lightly browned and just set (barely jiggles when lightly agitated).  Let stand for 20 minutes before serving.

To serve, run a sharp knife around the edges of the quiche, remove the sides of the pan, and serve.

*At this point the grits crust and the egg mixture can be stored separately overnight in the refrigerator.  To serve, assemble and bake as directed.

Hatch Chile Huevos Rancheros

 

I have a pretty epic story involving huevos rancheros, my sister, and an ill-timed 5K, but it's not what I'd call "blog appropriate."  Maybe I'll share it the day after never. ;)

Instead, I want to talk about college football!  So if you don't live in the south, you may like college football.  You might even think you love it.  But until you go to a college football game in the south, you definitely haven't lived it.  There's something magical about the first game of the season, and it's accompanying tailgate.  The very first subtle smells of fall in the air.  But it's still gloriously sunny and warm.  The energy and spirit from all the tailgates.  The seersucker.  The frat boys in bow ties.  The girls in cute sundresses.  Little kids with their faces painted.  The smell of the grill.  The judgment-free flow of mimosas and drinks before noon.  And the food.  The food at a tailgate is vital to the success of the tailgate.

When we were young and responsibility free, our Saturdays in the fall were spent on campus at Georgia Tech.  We had a pretty amazing tailgate group.  Every week was themed, and there was even a spreadsheet.  We took our tailgates seriously, like good southern kids.

So what does all this have to do with huevos rancheros?  Well, I loved having breakfast at our tailgates - it gave me an excuse to drink a mimosa ;).  And I think this would be a pretty fabulous dish to take to a tailgate.  Or if you can't go to a tailgate, then it's definitely a pretty fabulous dish to enjoy at home.

If huevos rancheros is on a brunch menu, there's a really good chance I'm ordering it.  But I've yet to master a homemade version.  Until now, that is.  This version has it all, and it even has a make-ahead option.

The method is a bit unorthodox, and it does take a while, but almost all of it is inactive.  And the extra time is definitely worth it because the flavors of the vegetables are so beautiful and intense, and balance so well with the spiciness from the peppers.  The cheese and runny eggs just put it over the top, and a big plate of these served with fresh corn tortillas is pretty much my idea of perfection.  Especially when I can wash it down with a mimosa.

Hatch Chile Huevos Rancheros
adapted from Cook's Country, August/September 2014
serves 4-6

Hatch chiles are in season right now, so I used them in place of poblanos here.  If you can't find them, using a poblano is more than okay.  I also procured some Hatch chile cheddar, which was really great here.  

• 1 (28-oz) can diced tomatoes, preferably fire roasted
• 1 Tbs packed brown sugar
• juice of 1/2 lime
• 1 sweet yellow onion, diced
• 1/4 cup extra virgin olive oil
• 3 Tbs chile powder
• 4 cloves garlic, thinly sliced
• 2-3 Hatch chiles, roasted, peeled, seeded, and diced (or 1 poblano pepper)
• 1 cup shredded Hatch chile cheddar (or Pepperjack cheese)
• 8 large eggs
• 1/3 cup minced fresh cilantro
• 6 (6-inch) corn tortillas, warmed

Preheat the oven to 475 degrees.  Line a rimmed baking sheet with parchment paper and set aside.

Set a fine-mesh strainer over a bowl and drain the tomatoes, pressing with a rubber spatula to extract as much liquid as possible.  Transfer the liquid to a 2-cup liquid measuring cup and reserve 1 3/4 cups of the tomato juice, discarding the rest.  Whisk in the sugar and lime juice and set aside.

In a medium bowl combine the tomatoes, onion, olive oil, chile powder, garlic, and 1/2 teaspoon of salt.  Spread the mixture into an even layer on the prepared baking sheet.  Roast 35 to 40 minutes, stirring halfway through.  

Remove from the oven and reduce heat to 400 degrees.

Transfer the roasted tomato mixture to a 9x13 inch baking dish, and stir in the tomato juice mixture and hatch chiles.  Season with salt and pepper to taste.  Sprinkle with cheese, then use the back of a ladle to form 8 small "wells"in the tomato mixture.*

Carefully crack an egg into each well, then sprinkle the eggs with salt and pepper.

Bake until the whites are just beginning to set but still have some movement, 13 to 15 minutes.  

Remove from the oven, transfer to a wire rack, and cover with foil.  Let the eggs sit for 5 minutes.  Sprinkle cilantro over the top, and serve.

*If you are making this ahead, at this point cover the baking dish and refrigerate until you're ready to cook and serve.  If you're traveling with this to a tailgate, I would prepare it up to this step in a grill-safe aluminum foil pan, then cook the eggs on the grill as you would in the oven.  

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter

 

Sometimes I feel like I have this whole four-kids-under-five thing under control, and sometimes I feel totally inadequate.  Today was a prime example of both sides of that coin.  Caroline was at camp, and all the boys were napping this morning.  I took advantage of that time to fold some laundry, write a few emails, and unpack a few boxes into the storage closet in the garage (never mind that we moved 8 months ago....).  After feeling awfully smug and proud of myself, I came inside to feed Tucker, and a few minutes later heard a loud crash.  I rushed to the garage, and there was an entire shelving unit... ripped from the wall, with several serving platters, bowls, canning jars, and 2 boxes of wine glasses shattered on the floor.  I was barefoot and holding a baby, so I couldn't properly assess the damage, but rest-assured  it is pretty bad.  Bright side:  at least it wasn't the shelf that hold our china and crystal.

Fast forward to this afternoon.  I was upstairs getting Smith down for his nap, and I hear both babies crying their little heads off downstairs.  I ask Caroline to go sing to them, because that typically calms them down.  Except she didn't feel like singing, so instead she stood in front of them and cried and yelled at them to stop crying.  And in what I can only assume was a flash of insanity, dumped an entire bag of bath salts over Tucker.  Because she thought "he'd think it was funny."  He didn't, for the record.  After losing my temper and scolding her a bit more than I probably should have (mom of the year), she goes to her room and miraculously falls asleep.  She hasn't taken a nap since she was three years old, so this was huge.  And Smith was asleep.  And then there were two.  The twins fought it for a while, but eventually fell asleep as well.  By this point it was after 4 pm, so I thought it only appropriate to open a beer and relax on the screen porch to celebrate all four kids napping simultaneously.  Fifteen minutes later, the twins woke up, my respite was over, and it was back to the daily grind.  It was fun while it lasted though.  Frustration, happiness, inadequacy, and gratitude are pretty much the emotions that I cycle through every day, every week.

I vaguely recall the day I first made these eggs as a "frustration" day.  I don't remember the specifics, but I do remember it culminating in Joey pacing with crying, hungry baby in the kitchen while Smith and Caroline were hungry and underfoot, and me rushing to get dinner on the table.  I'm pretty positive that I either wolfed down my food way too fast or reheated it in the microwave after feeding said hungry babies, but I do remember us loving this meal.  It seems so elegant and fancy, but it comes together in less time than it takes to calm a crying baby.

I have since made this a few times, and it remains a favorite.  You start by making a compound butter using porcini mushrooms, then use that to scramble eggs.  It's also slathered on some toast to serve alongside the eggs, and I can think of several other capacities in which it'd be pretty fabulous.  Asparagus and prosciutto are folded into the scrambled eggs, and there you have it.  A quick and easy meal that would be worthy of a restaurant.  It makes a great dinner, lunch, or weekend brunch - which is my personal preference.  Mimosas are optional.

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter
adapted from The America's Test Kitchen Quick Family Cookbook
serves 4-6

Season sparingly along the way, as the prosciutto and Parmesan are both quite salty.  Ere on the side of under seasoning, then adjust accordingly once everything is mixed together at the end.

• 1/4 oz dried porcini mushrooms
• 1/2 cup water
• 4 Tbs unsalted butter, softened to room temperature
• 1/2 shallot, finely minced
• 1 tsp vegetable oil
• 1/2 lb asparagus, woody ends snapped off, and sliced into 1-2 inch pieces
• 10 large eggs
• 6 Tbs half-and-half or milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 (1-inch) slices rustic white bread
• 1/2 cup grated Parmesan cheese
• 2 oz thinly sliced prosciutto, coarsely chopped

Preheat the broiler or toaster oven. 

Combine the mushrooms and water in a microwave-safe bowl and microwave about 1 minute, or until steaming.  Set aside for about 5 minutes, or until softened.  Use a fork to lift the mushrooms from the water, pat dry with a paper towel, and mince.  Mash the mushrooms into the butter with the shallot, and season with salt and pepper to taste.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat.  Add the asparagus and cook until lightly browned, 2-4 minutes.  Transfer to a plate and set aside.

Whisk the eggs, half and half (or milk), salt, and pepper together in a large bowl until thoroughly combined and the color is pure yellow.

Spread 3 tablespoons of the butter over the bread and toast to your liking.

Melt the remaining tablespoon in the now-empty skillet over medium heat.  Add the egg mixture and, using a heat-proof rubber spatula, constantly and firmly scrape along the bottom and sides of the skillet until the eggs begin to clump and the spatula leaves a trail along the bottom of the pan, 2-3 minutes.

Remove from heat and fold in the asparagus, Parmesan, and prosciutto.  Continue to stir the mixture until the eggs cooked through, another 30 seconds or so.  Taste and season with additional salt and pepper as needed.

Divide the eggs among plates and serve with the buttered toast.

Skillet Strata with Cheddar and Thyme

I told you I've been going a little egg-crazy since Caroline outgrew her allergy.  And this particular dish has made several appearances on our breakfast, lunch, and dinner table.  It's a super simple recipe that comes together quite quickly.  Onions are quickly sautéed in some butter, then bread cubes are toasted in the skillet as well.  A mixture of eggs, milk, some spices, thyme, and cheese is poured over the bread cubes, then you transfer the pan to the oven and it bakes up into a beautiful and delicious strata.  The sharp cheddar, buttery bread, and fresh thyme combine to create a dish that's definitely greater than the sum of it's parts.  Any dish that can be made with pantry staples and is immediately inhaled by everyone at the table is a true winner in my book!

Another bonus?  It's infinitely adaptable.  Add some bacon or sausage (or any meat, really).  Amp up the nutritional value by adding veggies - spinach and zucchini would be especially great.  Change up the cheeses.  Play around with the seasonings and spices.... The sky's the limit here.  It's a great recipe to use up random ingredients in your fridge.  And as if you need another reason to make it, the leftovers reheat beautifully, so you can make this over the weekend and then reheat individual portions throughout the week for an easy breakfast.

Skillet Strata with Cheddar and Thyme
adapted from America's Test Kitchen Quick Family Cookbook
serves 4-6

• 6 large eggs
• 1 1/2 cups milk
• 4 oz extra sharp cheddar cheese, shredded (about 1 cup)
• 4 Tbs unsalted butter
• 1 medium onion, diced
• 1 tsp minced fresh thyme (or 1/4 tsp dried)
• pinch of cayenne
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• kosher salt and freshly ground black pepper
• 5 cups of 1-inch bread cubes (about 5 slices sandwich bread)

Heat the oven to 425 degrees and adjust the oven rack to the middle position.  Whisk the eggs, milk, and cheddar together in a medium bowl.  

Melt the butter in a 10-inch ovensafe nonstick or cast iron skillet over medium-high heat.  Swirl the pan to coat, then add the onion, 1/2 teaspoon of salt, and 1/4 tsp pepper.  Cook until softened and beginning to brown, 4-6 minutes.

Stir in the bread, thyme, cayenne, mustard, and garlic, and toss to coat the bread with the butter.  Cook until the bread cubes are lightly toasted, about 3 minutes.

Remove the pan from heat and fold in the egg mixture until well-combined with the bread.  Transfer the skillet to the oven and cook 10-12 minutes, or until the edges are browned, the center of the strata is puffed, and the edges are pulling away slightly from the sides of the pan.  Serve.

Baked Breakfast Taquitos

We have become quite fond of breakfast foods in our house ever since Caroline outgrew her egg allergy.  We eat breakfast for breakfast, breakfast for lunch, and breakfast for dinner.  I feel like a whole new world has been opened up when it comes to feeding my family.  There have been many evenings in which I haven't felt like cooking or eating dinner, so scrambled eggs, toast, and fruit have become a staple for dinner for the kids and Joey.

Our love for baked taquitos has also been pretty well-documented here, so I totally felt like Joey Tribiani when I came across these breakfast taquitos - eggs + taquitos.  Put your hands together, my friend.

The basic premise here is a flour tortilla stuffed with scrambled eggs, salsa, cheese, herbs, and whatever other mix-ins you may prefer.  I used a little crumbled bacon, some cilantro and scallions, and Greek yogurt.  There's also a lime-chipotle dipping sauce that's pretty delicious, but Joey said he actually preferred them dipped in salsa or au naturale.

And a few more reasons why these are totally awesome:

1. They can be frozen for an easy grab-and-go breakfast
2. They are infinitely customizable - play around with the cheeses, use sausage or chorizo - or go vegetarian. 
3. They are high in protein and relatively healthy.
4. They are really easy.

So take my advice:  make a big batch.  Freeze some.  Eat the rest.  And then enjoy a quick and easy breakfast all week.  Happy New Year!

Baked Breakfast Taquitos

inspired by Our Best Bites

• 4 slices bacon, chopped 
• 12 large eggs
• 3/4 cup Greek yogurt
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1 1/2 cup grated cheese - cheddar, Colby jack, pepperjack, etc
• 1/2 cup salsa (thick and chunky preferred over a thinner salsa)
• 1/4 cup minced green onions
• 1/4 cup chopped cilantro
• juice of half a lime
•  hot sauce to taste
• 16-20 6″ flour tortillas
• cooking spray or olive oil

• Dipping Sauce:
• 1 cup Greek yogurt
• juice of half a lime
• 1/4 tsp chipotle chili powder
• 1/2 tsp kosher salt

Preheat oven to 425 degrees.   Spray with cooking spray or lightly brush with oil and set aside.

Chop the bacon into 1/2-inch pieces and cook in a large nonstick skillet over medium heat, stirring often, until browned and crispy.  Use a slotted spoon to remove from the skillet and drain on a paper towel-lined plate.  Discard all but 2-3 teaspoons of the bacon fat.

 Meanwhile, crack eggs into large mixing bowl.  Whisk in the Greek yogurt, salt, pepper, garlic powder, and cumin.  Add egg mixture to pan.  Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble.  Remove from heat when slightly undercooked.  Add cheese, salsa, cooked bacon, green onions, cilantro, hot sauce, and lime juice.  Mix to combine, taste, and season with additional salt, pepper, and/or hot sauce as needed.

Place the tortillas on a plate, cover with a damp paper towel, and microwave 30 seconds.  Working with a few tortillas at a time, place a scant 1/3 C egg mixture into the center of each one and roll up.  Place on a prepared baking sheet, seam-side down, spacing 1-2 inches apart.  Lightly spray tops with cooking spray, or lightly brush with olive oil.  Sprinkle lightly with salt.  Bake for 15 minutes or until edges are golden-brown and crisp.

While taquitos are baking combine all the ingredients for the dipping sauce.  Stir to combine season to taste.  Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.


To Make Ahead: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use.  You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use.  To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray.  Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.

Cornmeal-Herb Waffles with Salsa and Poached Eggs

Oh man, this was a gooooood dinner.  Like, really really good.  We felt like we were eating a fancy brunch in a restaurant when we had this - something that we never do anymore, but I definitely miss!

The waffles are of the savory variety, containing just a little sugar.  They have cornmeal to give them a nice texture, and chives and cilantro for more flavor.  Topped with  homemade salsa and a poached egg, this was really and truly one of the best dinners we've had in a while. 

And speaking of poached eggs, this was my first time attempting them.  I'm happy to say that I had great success thanks to Deb of Smitten Kitchen and her step-by-step tutorial (and thanks to my pal Annie for recommending the tutorial)!  My eggs weren't the most beautiful poached eggs ever, but they were definitely tasty.  I topped the whole thing with some freshly cracked black pepper and a sprinkle of chives and cilantro.  I considered adding cheese to the waffle batter, but it really isn't needed.  And I suppose if you really wanted to go crazy, you could sprinkle some bacon over the top.  But I personally think this meal is pretty perfect as is. 

Make this this weekend.  I promise you won't be sorry.


Savory Cornmeal-Herb Waffles with Salsa and Poached Eggs
waffles barely adapted from Joy the Baker

• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper, plus more for serving
• pinch of cayenne
• 5 Tbs unsalted butter, melted
• 2 eggs
• 1 1/4 cups buttermilk
• 3 Tbs snipped fresh chives, plus more for serving
• 1 Tbs chopped fresh cilantro, plus more for serving
• salsa
• poached eggs

 Preheat your waffle iron as you mix the batter.  Preheat the oven to 200 degrees and place a baking sheet inside.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, black pepper, and cayenne.  In a medium bowl, whisk together the butter, eggs, buttermilk, and herbs.  Make a well in the dry ingredients, and add the wet ingredients.  Stir until just combined - there will still be lumps, and that's okay.

Cook waffles according to the directions for your particular waffle iron.  Keep warm in the oven as you cook them all.

To serve, top each waffle with salsa and a poached egg.  Sprinkle with additional chives, cilantro, and season with pepper.  Serve immediately.

Kale & Bacon Omelet Baked in a Bread Boule

There are certain words that just make my skin crawl.  I won't bore you with the (longish) list, but one of the biggest offenders is "brinner."  I don't know why I hate it so much, but it just annoys me to no end when people say it.  Just say "breakfast for dinner."  It's really not that many more syllables.  And saying "brinner" doesn't really specify what you're eating:  it could be eggs and bacon, waffles or pancakes, omelets, oatmeal, cereatl, etc.  It's like saying that you're having dinner for dinner.  Or lunch for dinner.  I just don't get it.  However, I'm certainly not against the concept.  One of my favorite dinners growing up was eggs, grits, and biscuits.  And I'm up for pancakes and waffles any time of the day.

This is one of those ideas that I was annoyed that I didn't come up with on my own.  Bake an omelet in a bread boule.  Seriously, how ingenious is that?!  This particular omelet was really wonderful - lots of kale, Parmesan, ricotta, and just a little bacon.  But you could certainly mix up the add-ins with infinite possibilities.  Anything you like in an omelet or quiche would be wonderful here.  I am pretty partial to this combination though, partly because it is one of the only times Joey has actually enjoyed kale.  And not only did he like it, but he ate all the leftovers for breakfast for the rest of the week.  Tha'ts definitely a success, considering that he rarely eats breakfast at all.

This was such a unique presentation of an omelet.  I can't wait to play around with different variations.  And I think it would be so adorable to bake individual servings in sourdough dinner rolls (or really any roll that is hard and crusty).  The possibilities are endless!

Kale & Bacon Omelet Baked in a Sourdough Bread Boule
barely adapted from Virginia Willis, Basic to Brilliant, Y'all!

• 2-3 thick-cut slices of bacon, cut into 1-inch pieces
• 1 onion, chopped
• 5 cups kale cleaned, stems removed, and chopped
• kosher salt and freshly ground black pepper
• 2 Tbs water or broth
• 6 large eggs, lightly beaten
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4 tsp red pepper flakes
• 1 tsp Dijon mustard
• 3/4 cup ricotta cheese (part-skim is fine)
• 1 8-inch round sourdough bread boule

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large skillet, cook the bacon until crisp and brown, 5 to 7 minutes.  Use a slotted spoon to transfer to a paper towel to dry.  Pour off all but 2 teaspoons of the fat.  Alternatively, if you want to make a vegetarian version, skip the bacon and heat 2 teaspoons of canola oil over medium heat until shimmering.

Add the onion and cook until softened and golden, stirring often, about 4 to 6 minutes.  Decrease the heat to medium-low, add half the greens, and toss until they begin to wilt, about 1 minute.  Add the remaining greens and season well with salt and pepper.  Add the water, decrease the heat to low, and cover.  Cook, stirring occasionally, until the greens are wilted and tender, about 15 minutes.  Use a slotted spoon to transfer the greens to a large bowl, leaving any excess water in the skillet.

Meanwhile, prepare the bread boule.  Slice off the very top of the bread and then remove the inside bread in chunks, leaving a shell.  Reserve the bread for another use (croutons, bread crumbs, etc).  Place the bread boule on the prepared baking sheet.

To the greens, add the eggs, 1/4 cup of the grated cheese, the reserved bacon, the red pepper flakes, and the Dijon mustard.  Fold in the ricotta and season with salt and pepper.

Pour the filling into the bread boule and sprinkle the top with the remaining 1/4 cup cheese.  Bake 45 to 50 minutes, or until the eggs are set.  Allow to cool at least 10 minutes, and sprinkle with reserved cheese. Slice into wedges using a serrated knife, and serve.

Baked Eggs with Herbs and Goat's Cheese

One of my favorite things about the weekend is that Joey is home and we can enjoy a nice breakfast together.  He usually requests waffles, but sometimes I can convince him to try something new.  I've had the idea of doing an egg dish with herbs and goat cheese for a while now, but I couldn't decide on the specifics - should I make an omelet, frittata, or just mix them into some scrambled eggs?  I eventually settled on a simple baked eggs preparation, and I'm so happy with my choice! 

This elegant breakfast comes together in under 20 minutes.  The most time consuming part is chopping the herbs.  We both really enjoyed these eggs, though next time I think I'll cook them in a shallower dish.  I used ramekins, but I felt like they were a little too deep, and the eggs weren't cooked very evenly.  We still really enjoyed this breakfast though - I really loved how the top gets crispy, and I loved the combination of the herbs with the goat cheese.  Toast is a must, and bacon and fruit are optional (but highly recommended) sides. 

Baked Eggs with Herbs and Goat Cheese
inspired by Ina Garten, Barefoot in Paris
serves 2

• 1 clove garlic, minced
• 2 tsp chopped fresh scallions
• 1 tsp chopped fresh parsleye
• 1 Tbs chopped fresh basil
• kosher salt and freshly ground black pepper
• 2 Tbs crumbled goat cheese
• 2 Tbs heavy cream
• 1 tbs unsalted butter
• 4 large eggs

Preheat the broiler and adjust the oven rack to be 6 inches from the heating element.   Place 2 gratin dishes on a baking sheet.  Divide the butter and cream between them, and place under the broiler until hot and bubbly, about 3 minutes.

Meanwhile, combine the herbs, garlic, salt and pepper in a small dish.  Carefully crack 2 eggs into each of 2 teacups, being careful not to break the yolks. 

Remove the baking sheet from the oven and quickly but carefully pour the eggs into each of the dishes.  Scatter the herb mixture and goat cheese over the eggs, and season well with salt and pepper. 

Return the baking sheet to the oven, and cook until the whites are just set, 5-6 minutes, rotating the baking sheet to ensure even cooking.  Remove from oven and allow to sit about 1-2 minutes before serving. 

BB: French Toast Bread Pudding

I'm actually playing catch-up a bit here; this was last week's recipe for Barefoot Bloggers.  Even though I made something similiar over the summer for Project Pastry Queen, I was still looking forward to trying this version.  As far as I'm concerned, you can never make too much French toast.  Challah baked in custard is never a bad thing.  Since Ina's recipe makes enough for 8, and there are only 2 people in my house who can eat eggs, I wanted to cut it down quite a bit.  I really liked the idea of serving it in individual ramekins, so I adapted her recipe to fit my needs.

I also have developed the bad habit of not reading recipes thoroughly enough before going to the grocery store.  Since I keep a fairly well-stocked pantry, I just assume that I have all the baking staples and don't read the ingredients very closely.  It has come back to bite me a few times, this recipe included.  I didn't notice the orange zest in the ingredients list, and I was also out of honey.  I just omitted the zest, and I used maple syrup in lieu of the honey.  I definitely think next time I'll be sure to have an orange on hand, as I think the dish would have really benefitted from the freshness. 

As far as other changes go, I cut the bread into cubes versus slices so they'd fit in the ramekins. I also used low-fat milk instead of half and half, and I added a bit of cinnamon to the custard as well.  I think adding a handful of raisins to the filling would be delicious too.

Joey and I both really enjoyed this breakfast.  Its not often that I make decadent breakfasts, so this truly was a treat last weekend. 

One Year Ago:  Red Chile Chicken with Black Beans and Rice

French Toast Bread Pudding
adapted from The Barefoot Contessa, How Easy is That?
serves 4

• 1/2 large challah loaf, cut into cubes
• 4 large eggs
• 2.5 cups milk
• 2 Tablespoons maple syrup
• 1/2 Tbs grated orange zest
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• pinch of nutmeg
• pinch of salt
• confectioners' sugar and maple syrup, for serving

Preheat the oven to 350 degrees.  Lightly spray 4 ramekins with cooking spray.

In a medium bowl, whisk the eggs.  Whisk in the milk, maple syrup, orange zest, vanilla, cinnamon, nutmeg, and salt.  Gently fold in the challah cubes, and combine well.  Divide the bread and custard among the ramekins.  Allow to soak for at least 10 minutes.

Place the ramekins on a baking sheet, and cover with foil.  Make slashes in the foil with a sharp knife to allow steam to escape.  Bake 30 minutes, then remove the foil.  Bake an additional 20-30 minutes, until the pudding puffs up and the custard is set.  Remove from oven and allow to cool slightly.

Dust with confectioners' sugar and serve hot with maple syrup.

Recipe Remix: Spinach & Gruyere Souffle

Last fall, the Barefoot Bloggers made Ina Garten's Blue Cheese Souffle.  I remember commenting that it would be great with different types of cheese, but the idea of this particular souffle was born out of an impulse to add spinach.  I thought it would be a great way to add more veggies, and then I remembered that I had some Gruyere to use up.  And in what case is adding Gruyere a bad idea?

I know my souffle isn't tall in the pic, but it had already fallen by the time I carried it to the table.  Oh well, it certainly didn't affect the taste, and this was even delicious as leftovers.  I made this when my wonderful friend Annie came over for dinner, and I served it along with grilled vegetables and herbed dinner rolls, with the mocha-almond-meringue tarts for dessert.  I for one thought it was a great dinner, and I hope she did too!


Spinach and Gruyere Souffle
adapted from Ina Garten's Blue Cheese Souffle, Barefoot in Paris

• 3 Tbs unsalted butter, plus more for greasing the dish
• 1/4 cup grated Parmesan cheese, plus more for sprinkling in the dish
• 3 Tbs all-purpose flour
• 1 cup hot milk
• kosher salt and freshly ground black pepper
• pinch nutmeg
• pinch cayenne
• 4 large egg yolks, at room temperature
• 1 cup shredded Gruyere cheese
• 10 oz frozen spinach, thawed, drained well, and chopped (fresh spinach is fine too - just wilt, drain, and chop)
• 5 large egg whites, at room temperature
• 1/8 tsp cream of tartar

Preheat the oven to 400 degrees.  Butter the inside of a souffle dish (about 7 inches in diameter and 3-4 inches deep).  Sprinkle the butter with Parmesan.


Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes, until golden. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thickened.

Remove from heat and one at a time, whisk in the egg yolks.  Stir in the gruyere, spinach, and parmesan, and transfer to a large bowl.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and a pinch of salt.  Beat over low speed for 1 minute, medium heat for 1 minute, then increase to high and beat until they form firm, glossy peaks.

Whisk in about 1/4 of the egg whites to lighten the yolks, then carefully fold in the rest.  Pour into the prepared souffle dish, and use a spatula to smooth the top.  Draw a circle on top with a knife or spatula to help the souffle rise evenly, then place in the middle of the oven.  Decrease the heat to 375, and bake 30-35 minutes, without peeking (!), until the top is golden brown.  Serve immediately.

Herb-Baked Eggs

I have been looking for an excuse to make this dish ever since I saw it on Inn Cuisine. I love eggs for breakfast, but since Caroline is allergic, I always feel guilty to make them, especially if its just for me. Well, I finally had my chance this week. My sister and niece were visiting for a few days, so I made them for us on Monday.... and then again on Tuesday.

One of the great things about this recipe is that it can be easily adapted to many tastes and ingredients. Have leftover turkey from Thanksgiving? Just use that. Prefer sausage? no problem. Any combination of herbs and cheese would be wonderful. I actually used milk the first day, and yogurt the second, and either would be just fine.

These are just so cute, and would be perfect for a post-Thanksgiving breakfast. Or any-day-breakfast!



Herb-Baked Eggs with Ham and Cheddar
serves 4
adapted from Inn Cuisine, originally from Strawberry Creek Inn

• 4 slices ham (each about 1/4-inch thick)
• 6 large eggs
• 3 teaspoons Dijon mustard
  
• 1/2 cup plain yogurt or 1/4 cup milk
  
• 1/4 teaspoon ground nutmeg
• 1 & 1/2 cups shredded cheese, divided (I used extra sharp cheddar)
  
• 4 teaspoons fresh herbs (any combination), divided (I used thyme and parsley)
  
• salt and pepper to taste

Preheat the oven to 375. Spray the bottoms and sides of individual gratin dishes or ramekins. Lay a piece of ham in each dish. Sprinkle each with 1 teaspoon of herbs, and top with shredded cheese.

Whisk together the eggs, mustard, yogurt or milk, nutmeg, and salt and pepper. Evenly distribute the egg mixture to each dish, and top with additional cheese and herbs.

Place the dishes on a baking dish, and bake for 15-20 minutes, or until eggs are set and cooked through.

BB: Blue Cheese Souffle

The second recipe for October was chosen by Summer of Sexy Apartment. I was both excited and nervous to try this recipe. I have seen the episode where she cooks it, and every time I see it I vow to make it. Thanks to Summer for forcing me!

It really wasn't very difficult, and the results were outstanding! I used a good Roquefort, since the blue cheese is the main flavor...you've gotta go for the good stuff! I also think this would be equally delicious with goat cheese, sharp cheddar, or gruyere.

I served this as the main course with a side salad. My favorite salad for fall is mixed greens, sliced pears, toasted walnuts, and dried cranberries, tossed with a raspberry vinaigrette. I usually add some blue cheese, feta, or goat cheese, but I figured the souffle had enough cheese for the whole meal :-)

I was so nervous about making a souffle that I followed Ina's instructions to the letter. Therefore, I am just going to link to the recipe instead of posting it here.

Blue Cheese Souffle
Barefoot in Paris

Eggs Bruschetta

I am a huge fan of breakfast food. I absolutely love brunch - sweet, savory, whatever - I want it all! I made this egg dish out of leftover ingredients. Sometimes, those dishes turn out the best!

Eggs Bruschetta

• 1/4 loaf Italial bread - sliced cross-wise and then lengthwise
• 2 eggs + 2 egg whites.
• 1/4 cup fresh mozarella, cut into cubes
• 3 Tbsp basil, chiffonade
• 3 Tbsp tomatoes, diced and seeded
• 3 Tbsp proscuitto, diced
• salt and pepper to taste
• splash of milk

Hollow out the loaf of bread to leave about an inch border on all sides. Reserve the bread pieces for a later use (I pulsed mine down to use next time I need bread crumbs). Broil 1-2 minutes, until just crispy

Cook proscuitto in a nonstick skillet, until it begins to crisp. Set aside

Combine eggs and egg whites. Season with salt and pepper and a splash of milk. Scramble until no longer runny, and fold in the mozarella.

Fill the bread boat with egg mixture, and broil 1-2 more minutes, until cheese begins to melt. Top with tomatoes, basil, and proscuitto.