Tag: breakfast
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Taylor Pork Roll Breakfast Sandwich
Taylor Pork Roll Breakfast Sandwich
I’ve been very patiently waiting to make it out to the east coast for this moment…the Taylor pork roll sandwich. Considered a delicacy, Taylor pork was created by John Taylor in Trenton, NJ in 1856. The cured meat contains pork, salt, sugar, and spices that formed into a large roll and smoked. It is kind of similar in flavor to a hotdog, but much firmer in texture. This pork is topped on griddled bread of your choice with a fried egg and cheese; sometimes served with ketchup.
Servings: 2
Ingredients
- 1 tbsp butter
- 2 croissants
- 2 large eggs
- 2 slices Taylor pork roll
- 2 slices cheese
Instructions
- Melt 1/2 tbsp of butter in a skillet. Toast the croissants cut side down for 2 minutes over medium heat.
- Flip and toast for another minute. Remove from the skillet.
- Add the pork slices into the skillet.
- Brown for 2 minutes a side. Remove from the pan.
- Melt the other 1/2 tbsp of butter. Crack in the eggs and cook to your liking.
- Place the cheese and pork roll on the bottom half of the croissant. Place the egg on the top half.
Corned Beef Hash
Corned Beef Hash
Once you make corned beef hash from scratch, you’ll never make the canned variety again. If you happen to have any leftover corned beef, this is a great and easy way to utilize it. I like to add carrots and green pepper to the hash to add another dimension of flavor. Plus it gives the hash nice color. No corned beef hash is complete without being topped with a couple fried eggs.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 2 medium potatoes cut into 1/2” cubes
- 1 large carrot cut into 1/2” cubes
- 1 small green bell pepper cut into 1/2” pieces
- 6 garlic cloves minced
- 3 green onions chopped
- 12 oz corned beef cut into 1/2” cubes
- cracked black pepper to taste
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Add in the potatoes, onions, carrots, and bell pepper. Cook for 8 minutes until the potatoes and carrots are almost cooked through.
- Add in the garlic, green onions, and corned beef. Cook for 5 minutes. Season with cracked black pepper.
Cachitos
Cachitos
Cachitos are little Venezuelan ham croissants that are eaten for breakfast. These particular croissants are closer to a dinner roll in texture, but nothing short of deliciousness.
Equipment
- standing mixer dough hook
- rolling pin
Ingredients
- 4 tbsp butter
- 4 tbsp lard
- 1 cup whole milk
- 1 tsp salt
- 1/2 cup sugar
- 1 tbsp instant yeast
- 2 large eggs
- 4 cups flour
- 1 lb deli ham cut into strips
- 1 egg white mixed with 1 tsp sugar
Instructions
- Bring the milk just to a boil. Pour over the butter and lard in the standing mixer bowl and allow to melt.
- Add 1 cup of flour, salt, sugar, and eggs. Mix with the dough hook attachment on low speed.
- Add the yeast and the rest of the flour. Beat on medium speed.
- Knead dough for 5 minutes.
- Cover the bowl with plastic wrap and allow to rise for 2 hours in a warm place.
- Punch down the dough.
- Lightly flour a clean surface. Cut the dough into 4 equal pieces.
- Roll out into an 8” cylindrical disc.
- Cut into 4 triangular pieces.
- Lay ham across the outer edge of the dough.
- Roll the dough towards the triangular point.
- You should yield 16 croissants.
- Place the croissants on 2 baking sheets. Brush with melted butter. Cover and allow to rise for another hour.
- Preheat the oven to 375. Brush with the egg white/sugar mixture. Bake for 15-20 minutes.
