Protein-based breakfast potluck dish?
- toodie jane Mar 2, 2008 01:15 PM
I've done fruit plates, quiche, stratas, scones; what else could I take besides a platter of grilled sausages? Hey, maybe that's not a bad idea.
Got some ideas? Traveling about 5 minutes from my house.
Here are a couple of ideas: a frittata with mostly eggs, meat, and veggies, or baked eggs in ham cups.
The latter is a recipe I got from Gourmet; line greased (or Pam-sprayed) muffin cups with thin sliced deli ham, sautee some mushrooms with a bit of butter, taragon, and cream, spoon a bit of the mushroom mixture onto the ham, then carefully break an egg on top (I find using medium sized eggs works best for this). Season, then bake at 350 until the eggs are almost set (maybe 15 minutes) add a taragon leaf to each , and bake until set (another five minutes or so).
Asparagus wrapped in a white, melting cheese, wrapped in ham or pruscuitto.
Bake at 350 for about 12-18 minutes.
Enjoy! They are good cold, too.
The December 2007 issue of Food and Wine has a yummy-sounding recipe for baked eggs with chorizo and potatoes. It's made in a cast-iron skillet, with cooking happening first on the stove-top and then in the oven. I imagine it could be adapted into a large casserole by increasing the proportions (as is it serves 8). transferring items from the skillet/s to a casserole dish and finishing in the oven just as you would have if you left it in the cast-iron pan. If you only need 8 servings, you can just bring it to the potluck right in the cast-iron pan for rustic authenticity.
I now see this is one of those "serve immediately" dishes, given that the egg yolks are supposed to remain runny. If you can finish it off at your destination, you could pull it off.
soft scrambled eggs mixed w/ a little mornay sauce and whatever- chopped ham, bacon, sauteed onions and/or mushrooms, and wrapped in filo triangles (size- cut filo 4 across-lengthwise), probably 4 or 5 layers of filo, with melted butter and breadcrumbs between each layer.)
same filo idea but filled with salmon (or salmon on sauteed spinach) that has been topped with beschamel sauce(like mini coulibiac w/o the rice)
also- salmon gravlax, sliced and served w/o bread.