Tag: eggs
Ultimate Breakfast Pizza
Ultimate Breakfast Pizza
When I was a young'n, I grew up eating frozen breakfast pizzas on the weekend. So this recipe comes with a bit of nostalgia for me; just much better than Red Baron’s. The sauce is homemade sausage gravy, topped with scrambled eggs, mozzarella, and sharp cheddar. If you want to go a different route, omit the sausage. Make a roux with the butter and flour, pour in the milk and whisk, and add in a couple of cheddar; making a cheese sauce. Top with bacon or ham, along with the scrambled eggs and cheeses.
Equipment
- pizza pan or pizza stone
Ingredients
- 2 tbsp butter
- 8 oz ground pork sage sausage
- 1/2 cup white onion finely chopped
- 1/4 cup flour
- 2 cups whole milk
- 2 tsp black pepper
- 4 large eggs beaten and scrambled
- 1 cup mozzarella shredded
- 1 cup sharp cheddar shredded
- 1 pizza dough recipe or half the recipe for thin crust
Instructions
- Melt 2 tbsp of butter in a sauté pan over medium heat. Add in the sausage and onion. Cook for 8 minutes.
- Coat the cooked sausage with flour. Cook for 2 minutes.
- Pour in the milk. Whisk any lumps of flour out of the gravy.
- Cook until thickened; about 2-3 minutes. Season with black pepper. Turn off the heat.
- Roll out your pizza dough to your desired thickness. Top with the sausage gravy; leaving a 1/4” of crust on the edge. Sprinkle with mozzarella.
- Top with the scrambled eggs and the sharp cheddar.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Savory Steel Cut Oatmeal
Savory Steel Cut Oatmeal
This concept of “savory” oatmeal was brought to my attention by my coworker Adam. Instead of eating your oatmeal sweet like everyone else, why not add some breakfast meats, parmesan cheese, and top it with a fried egg. This has become my absolute favorite way to prepare steel cut oats and is now my favorite breakfast food. I like the combination of breakfast sausage sautéed with garlic and shallots mixed in with mine, but you can substitute with bacon, ham, leftover pot roast, andouille sausage; just about any type of meat you like.
Ingredients
- 1/2 cup steel cut oats
- 2 cups water plus an additional cup, if needed
- 1 dash salt
- 1 tbsp butter
- 3 garlic cloves
- 3 tbsp shallots finely chopped
- 6 oz pork breakfast sausage
- 3 tbsp parmesan cheese
- 2 large eggs or 1 duck egg; fried sunny-side up
- 1 green onion chopped
Instructions
- Bring the oats, salt, and water to a simmer over low heat in a pot. Occasionally stir. Simmer for 15-20 minutes.
- While the oatmeal is cooking, melt the butter in a small skillet over medium heat. Add in the garlic and shallots; sautéing for 2 minutes.
- Add in the sausage. Crumble and cook for 8-10 minutes until browned. Turn off the heat.
- Once the oatmeal is cooked, stir in the sausage mixture and the parmesan cheese. Turn off the heat. And place in a bowl.
- Top the oatmeal with fried eggs, chopped green onions, and more parmesan cheese.
Crab Cakes Benedict
Crab Cakes Benedict
Eggs benedict is great, but how about adding crab cakes into the mix?! Crab cakes, soft boiled eggs, and Hollandaise sauce over English muffins is a marriage meant to be. You can use store bought crab cakes or make your own from scratch. My Maryland-style crab cake recipe attached below will make your belly very happy.
Ingredients
- 4 crab cakes homemade or frozen
- 2 tbsp butter
- 2 English muffins sliced in half and toasted
Soft Boiled Eggs
- 4 large eggs
- water
- 1 tbsp vinegar
Hollandaise Sauce
- 2 tbsp butter
- 2 egg yolks beaten
- 2 tsp lemon juice
- 1 tbsp heavy cream
Instructions
Crab Cakes
- Melt the butter in a small skillet over medium heat. Fry the crab cakes for 4-5 minutes a side until golden brown. Set aside.
Hollandaise Sauce
- Melt the butter in a small pot over low heat.
- Beat the egg yolks, lemon juice, and cream together in a small bowl.
- Whisk in 1 tbsp of the melted butter into the yolk mixture to temper the eggs.
- Whisk in the tempered yolk mixture into the rest of the melted butter. Turn off the heat.
Soft Boiled Eggs
- Bring 3” of water to a boil in a small pot. Add in the vinegar. Reduce the heat to medium. Crack each egg into a measuring cup and carefully drop into the water. Simmer for 3-5 minutes depending on how you like your eggs cooked.
Assembly
- Top each of the English muffins with a crab cake.
- Place a soft boiled egg on each of the crab cakes.
- Spoon over the Hollandaise sauce over each of the crab cakes benedicts.
Maryland-Style Crab Cakes
Every time I go to Baltimore, I have to go to the Lexington Market and get a crab cake at Faidley’s Seafood. They’re spendy, but are considered to be some of the best crab cakes in the world. You can make crab cakes at home for a fraction of the price, all considering that good quality lump crab meat will cost you about $50 lb. But I guess getting 7-8 crab cakes for that much is better than paying $25 for just 1.
Ingredients
- 1 lb jumbo lump crab meat
- 20 saltine crackers crushed
- 1/2 cup mayonnaise
- 1 egg beaten
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp old bay seasoning
- 1/4 cup parsley chopped
- vegetable oil for frying
Instructions
- Mix together the mayonnaise, egg, dijon mustard, Worcestershire sauce, hot sauce, and old bay seasoning.
- Fold in the crab meat, along with the crackers and parsley.
- Form into 1/3 lb. cakes. Place on parchment paper and refrigerate for 1 hour.
- Heat up 1/4” of vegetable oil in a sauté pan over medium heat. Place the crab cakes into the pan.
- Fry until golden brown; about 4-5 minutes a side.
