We'll be visiting friends for the weekend and I'll be preparing several meals while there. What i need are some suggestions for a hearty and maybe "make ahead" breakfast dish. Any suggestions?
Savory muffins are easy, tasty and different:
Saute 1/2 diced onion, 1/2 diced green pepper, add some diced ham
Two cups of flour, two tbl baking powder, a couple pinches of salt and pepper... in a separate bowl, cream two eggs, 1/2 cup of butter, add 1 cup milk or buttermilk. Add dry to wet, add 1/2 cup shredded cheddar (optional), and the sauteed veggies and ham. spoon into six lg or 10 med muffin tins, bake for about 20 min at 350. serve warm with butter.
My wife and I are goign to renovate a house, iin which we currently do not live. The kitchen is disgusting to the point that the kitchens cabinets have been cleaned and still are sticky. So, we don't do a lot of cooking in the house and are not about to bring in a bunch of pots and pans. I have taken to making some pretty simple frittatas, for lack of a better thign to call them. I use a glass pie plate, spray it with Pam, pour in eggbeaters, a spalsh of water, mix, then add some cut up some cheese and cured meat. A recent combination was prosciutto and asiago. It takes me a few minutes to prep the ingredients, and then microwave everything followed by a few minutes under a broiler. When the top is a little brown, it's done. You could do all the prep work ahead of time, then cook it in a couple minutes, or micorwave the whole thing and have it ready to get warmed up and browned.
Use water ever combinations you think will taste good.
One of the best I've had and an absolute favorite is CREME BRULEE FRENCH TOAST.
Makes 6 servings.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread (challah is often the bread of choice.)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Gourmet, July 1998
Poached eggs are easy to make ahead. You can keep them in ice water in the fridge and then quickly re-warm them with a dunk for a few seconds in boiling water in the morning. Put them over a simple hash (also easy to make ahead), serve on toasted english muffins with a slice of bacon or other fixings.