Tag: breakfast
Duck Egg Frittata
Duck Egg Frittata
Duck eggs have become my new obsession. They are super rich in flavor; being twice the size of a chicken egg, with more yolk than white. They are less uncommon to find and can be bought at just about any grocery store. I fortunately got mine fresh from my dental hygienist who raises chickens, quail, and ducks.This frittata is a great way to try duck eggs for the first time. You can use just about any veggies and cheese of your liking to add in. I used cremini mushrooms, sweet peppers, spinach, and grape tomatoes, plus an herbed shredded mozzarella.
Servings: 6
Equipment
- glass pie pan
Ingredients
- 5 duck eggs
- 1/4 cup whole milk
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp butter
- 4 oz cremini mushrooms sliced
- 4 mini sweet peppers sliced
- 4 oz baby spinach
- 8 oz shredded cheese divided
- 8 grape tomatoes sliced in half
Instructions
- Whisk the dug eggs, milk, paprika, salt, and pepper together in a bowl. Set aside.
- Melt the butter in a sauté pan over medium heat. Sauté the mushrooms and sweet peppers for 8 minutes.
- Stir in the spinach. Sauté for 2 more minutes.
- Once the spinach has wilted, turn off the heat.
- Grease a glass pie pan. Place the sautéed vegetables in the pan. Pour in the duck egg batter. Stir in half of the cheese.
- Top the frittata with the rest of the cheese. Arrange the halved grape tomatoes cut side up across the top. Place in a preheated 400° oven for 20 minutes until firm.
- Let rest for 10 minutes before serving.
Chicken Fried Steak
Chicken Fried Steak
Chicken fried steak is one of my favorite things to eat for breakfast. I really only eat it maybe twice a year, since it’s about as unhealthy as it gets for you. With that being said, it is sure damn delicious. Some people make their chicken fried steak with country gravy; others use a sausage gravy. I prefer to use country gravy and not add to my future coronary.For choosing the right cut of beef to hammer down, I recommend using either sirloin tip or top round. Normally I’d buy a cube steak, which is a cheap cut of beef put through a tenderizing machine called a cuber, but they’re becoming harder to find these days. They key here is to hammer down the beef to a 1/4” thick or less. You want the beef to cook all the way through when frying it. If it was too thick, the breading would be cooked before the steak is done and the blood from the beef would make the crispy breading soggy.
Equipment
- food mallet
- whisk
Ingredients
- 8 oz sirloin tip or top round
- 1/2 cup flour divided
- 1 large egg beaten
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- vegetable oil for frying
Country Gravy
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Using a food mallet, hammer down the beef to a 1/4” thick or less. Season both sides with salt and pepper.
- Season the flour with garlic powder and paprika. Dredge the beef in the flour, shaking off any excess.
- Dip the beef in the beaten egg on both sides.
- Dredge the beef back into the flour, shaking off any excess.
- Heat up an 1/8” of vegetable oil in a skillet over medium heat. Place the beef in the pan.
- Fry the beef for 4-5 minutes a side until golden brown and crispy. Remove from the pan.
- In the same pan over low heat, melt the butter. Whisk in 1 tbsp of flour and cook for 2 minutes.
- Pour in the milk and whisk. Season with salt and pepper. Cook for no more than a minute until the gravy thickens.
- Ladle the gravy over the chicken fried steak. Serve with fried eggs.
Croissant, Bagel, and English Muffin French Toast
Serve the French toast with a dusting of powdered sugar and maple syrup.
The Breakfast Meatloaf
The Breakfast Meatloaf
I was dreaming of being stoned one day at work and came up with this coronary of an idea: the breakfast meatloaf. (While I don’t really get high anymore, I can still pretend). Let’s turn breakfast sausage into a loaf; mixing in hash browns, French fried onions, English muffin breadcrumbs(biscuits would be even better), and an egg; wrap it in bacon, bake it, then top off with cheese and fried eggs. On this day of January 18th, 2024, I made it happen. This breakfast meatloaf is enough to serve 6; topping each slice with a fried egg and cheese. Wanna have double bypass surgery? Put a slice in between a glazed donut. Quadruple bypass surgery? Cover it in country gravy.
Servings: 6
Equipment
- grater
- food processor
- baking pan
- parchment paper
Ingredients
- 1 tbsp vegetable oil
- 1 small potato about 1 cup
- 1 1/2 lbs pork or turkey sage sausage
- 2 English muffins
- 1 large egg
- 1/4 cup French fried onions
- 6 strips thin cut bacon
Toppings
- cheddar cheese grated
Instructions
- Add 2 English muffins to a food processor.
- Pulse until breadcrumbs are formed. Set aside.
- Using a grater, grate one small potato.
- Heat up the vegetable oil in a small skillet over medium heat. Add in the hash browns in an evenly thin layer.
- Cook for 4-5 minutes a side until crispy. Let cool.
- In a large bowl, add in the sage sausage, egg, French fried onions, English muffin breadcrumbs, and the cooled hash browns.
- Form into an oval shaped meatloaf.
- Place the meatloaf on a baking sheet lined in parchment paper. Wrap the meatloaf with the bacon; 4 slices across the top and 2 around the perimeter.
- Bake the meatloaf in a preheated 350° oven for 60 minutes. Let rest.
- In a small skillet, fry up the eggs; sunny side up.
- Top the meatloaf with grated cheddar cheese and 2 sunny side up eggs.
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.