Need breakfast/brunch ideas for office
- sheilal Dec 14, 2006 03:05 PM
We're having a holiday breakfast/brunch from 7 - 10 next week. Our office has microwaves, a toaster and a small toaster oven. There is no stove or oven. It's about a 45 minutes drive in to the city, so whatever I bring will NOT be piping hot when it arrives. Any suggestions on something savory that will not suffer (bacterially or presentation-wise) from time spent at room temperature?? I'm looking for something besides the ever present sausage balls, pigs n a blanket, breakfast/hash brown casserole. Thanks in advance . . .
That's a nice idea.
How about a strata or fritatta? The individual slices can be microwaved before serving.
Most people love a simple spinach/mushroom quiche, and it's good even at room temperature. You could bring in one with meat and one without.
I also brought in a sack of better-than-usual fruit, cheese, fresh bread, and juice once. Really easy for me, but guess who was Ms. Popular that day?
I second fritatta. It's perfectly good at room temperature, and can be heated up by the slice in a toaster oven. If you have time, I'd make it the morning of, but if you make it the night before, refrigerate it overnight. The 45 minute drive should be enough to bring it up to room temperature.
The 'recipe' for fritatta is kind of open for interpretation, but here's how I make one. It's a bit like an omelet that doesn't get folded in half. You'll need a cast-iron skillet, stainless will do but make sure it will go in the oven.
Basically, you want to cover the bottom of the pan with your savory ingredients that need to be cooked, cook them for about 4 or 5 minutes, add the eggs, cook till the eggs are half done, sprinkle whatever on top (bacon, scallions, cheese, whatever) then finish it in the oven. The savory stuff is up to you. I usually use 3/4 cup each of diced onions and cooked diced potatoes (5 minutes in a pan isn't long enough for potatoes), a bit of chopped chives, and 6 eggs in a 10-inch skillet. Here's how you make it:
0. Heat up your broiler.
1. Heat up the pan over medium heat, coat the bottom with a thin layer of olive oil. It needs to be enough to not only cook the veggies, but to keep the fritatta from sticking to the pan when it's done.
2. Add your veggies, cook them for about 5 minutes, or until they're slightly soft. A good rule is to just add enough veggies to cover the bottom of the pan in one layer. Fritatta is very flexible, but I usually like onions and potatoes. Any vegetables you like will probably work, just make sure that if they require a longer cooking time, you do that before you begin (like steaming potatoes beforehand).
3. While the veggies are cooking, whisk the eggs in a bowl with a few heavy pinches of salt and pepper. For a 10-inch pan, I usually use 5 or 6 eggs. You can add some milk to add volume if you'd rather not use so many eggs, but it won't be as good. A bit of pecorino romano cheese in with the eggs is also good. If you're adding a delicate green veggie or herb like chives, scallions or basil, or anything else you want to add that won't be cooked, add it to the eggs at this point.
4. When the veggies are softened a bit, dump the eggs in. Stir it just enough to evenly distribute the veggies in with the eggs.
5. Cook until the eggs are just cooked on the bottom of the pan, about 2-3 minutes. The top of the fritatta should still be liquid, the bottom will be solid. Tilt the pan to check. While this is going on, grate some cheese on top. Whatever you like, but it's going in the oven in a minute, so I usually stick to drier cheeses (aged cheddar, romano, gruyere).
6. Pull the pan off the heat and put it under the broiler until the eggs are finished cooking through, 1-2 minutes or maybe a little longer depending on how done they were on the stovetop. You can leave it in a little longer if you'd like to brown the cheese more, but usually it browns pretty close to the time the eggs are done. The fritatta will pull away from the sides of the pan slightly.
7. Let it rest for about 5 minutes before cutting it, but DO make sure to cut it before it cools completely, because the bottom will sweat and get soggy.
This is probably TMI, but as long as the eggs are cooked and not overcooked, you're fine.
How about some freshly made muffins? I have a marmelade and poppy seed recipe somewhere which make a really good breakfast.
I'd go with the quiche as well. I make mini-quiche in a mini muffin tin, sans crust, which I use for almost all the (non-pro) catering events I do. I do a bacon and onion one and a spinach and mushroom one, pour into the mini-muffin tins and bake. They're good hot, room temp or cold even. Might also try fruit salad on a stick... Just ball up some melons, strawberries, blueberries, or whatever floats your boat and then create fruit kabobs with them. Add a tasty fruit dip. You can use one of the cleaned out melon rind halves for the dip bowl (slice a small sliver off the bottom so it sits flat) and could even use an overturned melon half for standing the skewers in. Pretty and tasty :) And of course muffins, as suggested above are always a hit. I do those in the mini tins as well. Let's everyone have a few mini-bites without having to fill up on just one thing.