Category: Breakfast / Brunch

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon adds great dimension to baked goods: acidity, tartness, and aroma. Bake these Lemon Poppy Seed Muffins for breakfast, have with your morning coffee break, or serve with afternoon tea. They freeze well, too!

I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole wheat flour, white whole wheat flour is milder tasting and less dense. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe, but I’ve substituted 100% white whole wheat for all-purpose with great success.

Make up an extra batch of muffins and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.

Print

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon adds great dimension to baked goods; acidity, tartness, and aroma that appeals to all our senses. Bake these Lemon Poppy Seed Muffins for breakfast, your morning coffee break, or afternoon tea. They freeze well, too!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1 dozen regular muffins or 24 mini muffins 1x
  • Category: Baked Goods
Scale

Ingredients

2 cups all-purppose flour
1 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract

Instructions

Setup
Preheat oven to 375º F
Lightly grease a 12-cup muffin* pan or line with paper liners.

Method
Combine flour, sugar, poppy seeds, baking powder, and salt in a medium-size mixing bowl.

Beat milk and eggs in a small mixing bowl; stir in melted butter, grated lemon zest, lemon juice, and vanilla.

Stir egg mixture into flour mixture until well combined. Don’t over mix or the batter is a little tough.

Fill each muffin cup by 2/3 with muffin batter.

Bake in preheated oven for 25 minutes or until cake tester comes clean.

Remove to cooling rack. Store in airtight container.

Notes

*Makes 24 mini muffins.

 

 

Creamed Kale and Leeks

creamed kale and leeks

We’re big fans of creamed spinach, a classic steak-house side dish. I thought I’d put a little twist on that recipe and substitute kale for spinach and load up on leeks, which are so sweet. Here’s my updated version: Creamed Kale and Leeks.

I frequently like to test my recipes out on friends and invited several to a recipe tasting dinner – the invitation was explicit that these recipes were “in progress.”

Creamed Kale and Leeks buffet table

They all accepted!

Creamed Kale and Leeks dinner party

In addition to this recipe for Creamed Kale and Leeks, I was experimenting with an Herb-Crusted Salmon, and trying to find the perfect way to prepare a prime-rib roast.

Creamed Kale and Leeks with herb-crusted salmon and prime rib roast

I also went back to my culinary school roots and created a classic Raspberry Clafoutis (both regular and gluten-free versions) for dessert. I’m happy to say it was all a success and these turned into finalized recipes, which are coming soon. But here’s a little preview!

I doubled this recipe for Creamed Kale and Leeks (we were 12 for dinner) and it was gone, I mean lick the bowl clean gone, at the end of dinner. It always makes me so happy when people like my food!

Creamed Kale and Leeks with herb-crusted salmon and prime rib roast

SETUP

Fill a large saucepan (7-quart) with cold water and salt and bring to a boil.

Have a strainer ready to drain the parboiled kale.

Fill a very large bowl with water and a couple of handfuls of ice cubes.

METHOD

Destem, coarsely chop, and thoroughly wash the kale. See our blog on How to Clean and Parboil Kale for more details.

Place 1/3 of the kale in the boiling water, stir completely submerge the leaves. Add another third, stir, and then the final third. Cook for 3 minutes, stirring a couple of times.

Drain the kale and then immediately plunge it into the cold-water bath. Stir a couple of times to make sure all the leaves are free. Remove any ice cubes and drain the kale again.

Scoop up a handful of kale and squeeze to remove excess moisture. Repeat until all the kale in the strainer is gone.

creamed kale and leeks prepping the kale

Place the bacon in a cold large skillet and cook over medium-high heat until the fat is rendered and the bacon is slightly crisp.

creamed kale and leeks with bacon

Remove the cooked bacon to a paper towel lined plate.

creamed kale and leeks with bacon

See out post on How to Clean and Slice Leeks. 

Add the butter and oil to the skillet and once it foams, stir in the leeks and salt, lower the heat to medium low and cook for 15 minutes, stirring occasionally, until the leeks are very soft. Lower the heat if the leeks are browning.

creamed kale and leeks - sautéing the leeks

Add the wine, bring to a boil and reduce until almost evaporated.

Stir in the cream, mustard, and pepper. Once blended, add the kale, breaking up the bunches to fill the pan. Cook for about 5 minutes, a little longer if the kale had too much moisture and the sauce in runny.

Serve as a scrumptious side, such as seared scallops.

creamed kale and leeks with seared scallops

Another idea is to poach some eggs LINK and serve on top of the creamed kale and leeks.

INGREDIENTS

2 bunches kale
1 tablespoon kosher salt
2 ounces bacon, diced
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cups thinly sliced leeks
1 teaspoon kosher salt
1/2 cup dry white wine, such as Santa Margherita Pinto Grigio, don’t use an oakey Chardonnay, it overpowers the dish
2 cups heavy cream
1 ½ teaspoons Dijon mustard
½ teaspoon coarsely ground black pepper

Note: use slab bacon if you can find it.

Print

Creamed Kale and Leeks

creamed kale and leeks with seared scallops

Creamed Kale and Leeks is an updated version of creamed spinach. Great with any entree, such as seared scallops, or use for breakfast topped with poached eggs.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish/Vegetable
Scale

Ingredients

2 bunches kale
1 tablespoon kosher salt
2 ounces bacon, diced
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cups thinly sliced leeks
1 teaspoon kosher salt
1/2 cup dry white wine, such as Santa Margherita Pinto Grigio, don’t use an oakey Chardonnay, it overpowers the dish
2 cups heavy cream
1 ½ teaspoons Dijon mustard
½ teaspoon coarsely ground black pepper

Instructions

Fill a large saucepan (7-quart) with cold water and salt and bring to a boil.

Have a strainer ready to drain the parboiled kale.

Fill a very large bowl with water and a couple of handfuls of ice cubes.

METHOD

Destem, coarsely chop, and thoroughly wash the kale. See our blog on How to Clean and Parboil Kale  for more details.

Place 1/3 of the kale in the boiling water, stir completely submerge the leaves. Add another third, stir, and then the final third. Cook for 3 minutes, stirring a couple of times.

Drain the kale and then immediately plunge it into the cold-water bath. Stir a couple of times to make sure all the leaves are free. Remove any ice cubes and drain the kale again.

Scoop up a handful of kale and squeeze to remove excess moisture. Repeat until all the kale in the strainer is gone.

Place the bacon in a cold large skillet and cook over medium-high heat until the fat is rendered and the bacon is slightly crisp. Remove the cooked bacon to a paper towel lined plate.

See out post on How to Clean and Slice Leeks. 

Add the butter and oil to the skillet and once it foams, stir in the leeks and salt, lower the heat to medium low and cook for 15 minutes, stirring occasionally, until the leeks are very soft. Lower the heat if the leeks are browning.

Add the wine, bring to a boil and reduce until almost evaporated.

Stir in the cream, mustard, and pepper. Once blended, add the kale, breaking up the bunches to fill the pan. Cook for about 5 minutes, a little longer if the kale had too much moisture and the sauce in runny.

Serve as a scrumptious side. Another idea is to poach some eggs and serve on top of the creamed kale and leeks.

Notes

Use slab bacon if you can find it.

Keywords: Kale, leeks, creamy side dish, side dish, vegetarian, gluten-free

Double Chocolate Muffins

Double Chocolate Muffins in a basket

I love muffins and tea and not just for breakfast. Muffins make a delicious afternoon snack and these Double Chocolate Muffins are a lovely treat with the deep cocoa flavor and chocolate chunks!

I use a standard muffin pan as I’m not a fan of huge muffins. I particularly like mini muffins, especially when there are a variety to choose from. A little of one and a little of another is always an excellent choice!

These chocolate muffins come together quickly and freeze well. When it comes to cocoa powder, I prefer to use a Dutch-processed cocoa powder, which has been treated with an alkalizing agent. This neutralizes the natural acidity in the cocoa, smoothes the chocolaty flavor, and deepens the color to a rich dark brown. Use a good quality chocolate chip or a favorite chocolate bar, about 8 ounces, cut into small chunks.

Double Chocolate Muffins in a basket

I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole flour, white whole wheat flour is a milder tasting and much less dense flour. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe. I frequently swap out 100% of the all-purpose flour for the white whole wheat with excellent results.

Make up an extra batch and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.

SETUP FOR DOUBLE CHOCOLATE MUFFINS

Preheat oven to 375 degrees F and lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Double Chocolate Muffins greased pan

METHOD FOR MAKING DOUBLE CHOCOLATE MUFFINS

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Double Chocolate Muffins dry ingredients

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

Double Chocolate Muffins wet ingredients

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Double Chocolate Muffins in muffin tins

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

Print

Double Chocolate Muffins

Double Chocolate Muffins in a basket

Double Chocolate Muffins made with Dutch-processed cocoa and good quality chocolate chips are great for breakfast, afternoon snack or packed in a lunch box!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 dozen muffins, 2 dozen mini muffins 1x
  • Category: Baked Goods
Scale

Ingredients

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 375 degrees F and lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.

Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.

Fill each muffin cup to the rim.

Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.

These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.

Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.

Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.

Store in airtight container or freeze.

1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips

Cooking Bacon on the Stovetop

cooking bacon on the stovetop

The real secret to successfully cooking bacon on the stovetop is to start with a cold frypan, which prevents the bacon from sticking. Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat. Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Cooking bacon on the stovetop is messier that cooking bacon in the microwave or in the oven. A frying spatter screen helps contain some of the mess, but the stove still requires requires a good wipe down.

cooking bacon on the stovetop

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking. Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

cooking bacon on the stovetop

Return the spatter cover, and cook a minute or two more. The bacon cooks quickly at this point, so watch closely to remove the bacon at the floppy or crispy point.

Place the cooked bacon on a plate lined with paper towel to absorb some of the excess fat.

cooking bacon on the stovetop

As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.

Whether you use a skillet or griddle, have a plate ready for the cooked bacon and place in a warm oven or warming draw to hold. Finish cooking the remainder of the bacon and your eggs or pancakes or waffles.

stovetop bacon

Cleanup requires some elbow grease. I use a Mr. Clean Magic Eraser, which makes the job a little easier.

Watch our How to Cook Bacon on the Stovetop Video Here.
Print

Cooking Bacon on the Stovetop

stovetop bacon

Cook up a batch or two of bacon and hold in a warm (200-degrees F) oven while you finish cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes
  • Total Time: -26193295.933333 minute
  • Yield: 2 slices per person 1x
  • Category: Breakfast/Brunch
Scale

Ingredients

46 slices bacon

Instructions

Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat.

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking.

As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.

Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

Notes

Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Keywords: bacon, panfrying bacon, frying bacon, cooking bacon, cooking bacon on the stovetop

Basic Pancake Recipe with a Few Variations

Basic Pancake Recipe

A Basic Pancake Recipe is a simple mix of flour, baking powder and/or baking soda, salt, and milk or buttermilk. Whisk the ingredients together, then let the batter rest. The individual starch granules absorb liquid and swell, which prevents a raw starchy taste in the pancake.

Use different flours or a combination of flours, such as white whole wheat, which you can substitute 100% for all-purpose flour, or half oatmeal flour and half all-purpose flour. Substitute 25% with buckwheat flour for a deeper, nuttier flavor, but avoid using too much as this is a very dense flour.

Add fruit, such as berries or thinly sliced bananas, chopped nuts, or chocolate chips for variety. Creamed corn makes great corn cakes for a slightly savory taste – they’re good for breakfast, lunch, or dinner.

Basic Pancake Recipe with Blueberries

Pancake batter only takes a few minutes to make and while the batter is resting, preheat your griddle or pan. A hot griddle or pan is essential to getting that lovely brown exterior with crispy edges and to activate the leavening agent for airy flapjacks (couldn’t resist using the dated term, just saying it makes you giggle.)

After you pour the batter, bubbles should appear on the sides and the pancake will rise. Flip when golden brown and cook for another couple of minutes. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Basic Pancake Recipe

Keep Those Pancakes Warm

A stove-top griddle or electric pancake griddle, only holds so many pancakes at once and must be made in batches. To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Basic Pancake Recipe with Fruit

Watch our basic pancake recipe video here.

Watch our fruit pancake recipe video here.

Watch our banana pancake recipe video here.

Watch our creamed corn pancake video here.

Recipes

Print

Basic Pancakes with Variations for Fruit and Chocolate Chip Pancakes

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 large pancakes 1x
  • Category: Breakfast/Brunch
Scale

Ingredients

1 cup all-purpose flour
1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 eggs
2 cups whole milk
¼ cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder and salt in a medium mixing bowl.

Beat the eggs in another bowl and whisk in the milk, butter and vanilla.

Pour the egg mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Notes

Fruit and Chocolate Chip Pancakes:

2 cups fruit, such as berries, sliced banana or chocolate chips*

Gently fold into the pancake batter and scoop out. The weight of these fillings makes them fall to the bottom, so be sure to scoop down or take handfuls of the variation ingredients and plop on top of the batter right after pouring on the griddle. Adding the ingredients to the bitter on the grill allows you to mix it up a little, raspberries for one and bananas for another, or a combo of ingredients!

*nutritional content is for basic pancake recipe.

Keywords: pancakes, flapjacks, fruit pancakes, banana pancakes, berry pancakes, chocolate chip pancakes, breakfast, brunch, basic pancakes

 

Print

Creamed Corn Pancakes

Scale

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 ears of corn, kernels removed and corn milk scraped out (about 1 1/2 cups) or, 1 1/2 cups frozen corn kernels
1/2 cup heavy cream
2 eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder, and salt in a medium mixing bowl.

Place corn kernels, cream, eggs, butter and vanilla extract in a food processor and or blender and pulse to chop. Don’t puree, the corn should have a coarse texture.

Pour the corn mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Notes

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Keywords: pancakes, creamed corn pancakes, creamed corn, breakfast, brunch

Quick and Easy Hollandaise Sauce

quick and easy hollandaise sauce

Hollandaise sauce is a delicious topping for poached eggs, fish, like salmon or arctic char, sautéed chicken, pork tenderloin, or potatoes. This Quick and Easy Hollandaise Sauce is made in the blender and comes together in minutes.

Simply combine the eggs, lemon juice, tarragon, salt, and cayenne in the blender. Then slowly drizzle in the melted butter through the cap opening to emulsify.

To keep warm, place the sauce in a bowl in a tray or pot of very warm water; hot water may break the emulsion.

Poached Eggs

Watch the video here.
Print

Quick and Easy Hollandaise Sauce

quick and easy hollandaise sauce

Delicious hollandaise sauce in minutes. use with eggs, fish, chicken, pork, or potatoes.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3/4 cup 1x
  • Category: Sauces
Scale

Ingredients

3 egg yolks
1 tablespoon lemon juice
1 tablespoon minced fresh tarragon
1 teaspoon coarse salt
pinch cayenne
½ cup unsalted butter, melted

Instructions

Place the eggs, lemon juice, tarragon, salt, and cayenne in the base of blender or a small container for immersion blender and puree.

Slowly drizzle the hot melted butter through opening in top to create an emulsion.

To keep, place the sauce in a warm bowl in a tray of very warm water.

Notes

Holding in hot water may break the emulsion.

Keywords: Easy hollandaise sauce, quick and easy hollandaise sauce, hollandaise sauce

Poached Eggs

Poached Eggs

I know many are intimidated by the thought making Poached Eggs, but it really is quite simple. The key is to poach the egg until the white is set and the egg yolk is runny, which means temperature control and timing. If you prefer a firm yolk, a little more time at the controlled temperature is all that is required.

Farm fresh eggs are the best for poaching. The egg whites are nice and tight so there’s less spread in the pan. For an older egg, a dash of white vinegar in the cooking water helps coagulate the egg white. There are also egg poaching machines and lots of little cups, etc that claim to make pretty poached eggs. I don’t see the point myself and they would only take up more space in my already full kitchen.

Poached Eggs

How to Poach Eggs

To make them the old-fashioned way, fill a low rimmed saucepan or a straight-sided skillet with cold water, high enough to cover the tops of the eggs. Add almost a capful of white vinegar and bring to a full boil.

Place a couple of folded paper towels by the side of the stove to briefly drain the cooked eggs on before plating.

Crack up to 4 eggs in a small bowl, slide the eggs into the hot water and immediately lower the heat to the gentlest of simmers. Cook for 2 minutes 30 seconds for a runny yolk or 3 minutes for a firm yolk. The key to success here is the gentle simmer, a rapid boil is harsh, and the eggs are easily ruined by the turbulent water.

Poached Eggs

Use a mesh skimmer spoon and gently scoop up all the eggs together. Rest the bottom of the skimmer spoon on the paper towels to drain for a couple of seconds and then slide onto your plate.

Sprinkle a wee bit of kosher salt and ground pepper over the eggs and dig in. Hollandaise sauce recipe coming next week.

Watch our video here. Note: Since making the video, I prefer to crack my eggs in a bowl and slide them into the water vs. cracking them individually into the pan. They keep better shape and cooking time is even for all.

Print

Poached Eggs

Poached Eggs

Farm fresh eggs are the best for poaching. The egg whites are nice and tight so there’s less spread in the pan. For an older egg, a dash of white vinegar in the cooking water helps coagulate the egg white.

The key is to poach the egg until the white is set and the egg yolk is runny, which means temperature control and timing. If you prefer a firm yolk, a little more time at the controlled temperature is all that is required.

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 2 servings 1x
  • Category: Eggs
Scale

Ingredients

1 to 4 large eggs
white vinegar

Instructions

Fill a low rimmed saucepan or a straight-sided skillet with cold water, high enough to cover the tops of the eggs. Add almost a capful of white vinegar and bring to a full boil.

Place a couple of folded paper towels by the side of the stove to briefly drain the cooked eggs on before plating.

Crack up to 4 eggs in a small bowl, slide the eggs into the hot water and immediately lower the heat to the gentlest of simmers. Cook for 2 minutes 30 seconds for a runny yolk or 3 minutes for a firm yolk. The key to success here is the gentle simmer, a rapid boil is harsh, and the eggs are easily ruined by the turbulent water.

Use a mesh skimmer spoon and gently scoop up all the eggs together. Rest the bottom of the skimmer spoon on the paper towels to drain for a couple of seconds and then slide onto your plate.

Sprinkle a wee bit of kosher salt and ground pepper over the eggs and dig in.

Keywords: poached eggs, eggs, poaching

1 to 4 large eggs
white vinegar

Mexican Deviled Eggs

Mexican Deviled Eggs on a platter

I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with  lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.

Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!

Mexican Deviled Eggs on a platter

See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.

NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Watch the video here.

Print

Mexican Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 1 dozen 1x
  • Category: Appetizer
Scale

Ingredients

1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
2 teaspoons minced cloves garlic (2 cloves)
½ teaspoon coarse salt
½ teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon dried Mexican oregano
1/8 teaspoon chipotle powder
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup Mexican crema or sour cream
¼ cup chopped queso fresco
1 tablespoon lime juice

Garnish

Shredded queso fresco and/or a cilantro leaf

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Keywords: deviled eggs, hard cooked eggs

Cinnamon Raisin French Toast

French Toast and strawberry compote

French Toast and strawberry compoteFrench toast is a weekend event. Not that it’s difficult to make, but a little time consuming for a busy workday morning. I love this recipe for Cinnamon Raisin French Toast. Saturate the bread slices in an egg mixture for several minutes, which creates a custardy center and crisp out layer. A pat of butter on top and a drizzle of warm maple syrup and you have perfect cinnamon raisin French toast!

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking sheet and pour the egg mixture over the top. Let sit for 3 minutes.

French Toast

Turn and let sit for 3 minutes more.

Melt the butter in the skillet or griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

French Toast

Hold in a 200 degree F oven until all the toast is cooked.

Microwave bacon to serve with the French toast.

Print

Cinnamon Raisin French Toast

French Toast and strawberry compote
  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast/Brunch
Scale

Ingredients

4 large eggs
¼ cup heavy cream or half and half
1 tablespoon vanilla extract
8 slices cinnamon raisin bread
2 tablespoons unsalted butter

Garnish
butter and warm maple syrup

Instructions

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking and pour the egg mixture over the top. Let sit for 3 minutes.

Turn and let sit for 3 minutes more.

Melt the butter in the skillet on griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

Hold in a 200 degree F oven, until all the toast is cooked.

Cheddar Cheese and Bacon Deviled Eggs

Deviled Eggs

Easter means an abundance of hard-boiled eggs. What do you do with them when the holiday is over? How about deviled eggs. Here’s a delicious recipe for Cheddar Cheese and Bacon Deviled Eggs, sure to please everyone.

Deviled Eggs

Deviled eggs aren’t just for parties, they make a great breakfast, especially these, similar to an omelette or a typical bacon and egg dish. Prepare the eggs in advance and pack a few for your coffee break at the office or in the kids’ lunches.

Another use for deviled eggs is to chop up the egg whites and fold into the deviled egg mix for a delicious egg salad. Add another tablespoon or two of mayonnaise or yogurt to loosen up.

Deviled Eggs

Don’t have a lot of time? Purchase pre-cooked and shelled hard-boiled eggs and this recipe comes together in minutes.

Watch the Cheddar Bacon Deviled Egg video here.
Print

Cheddar Cheese and Bacon Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Eggs
Scale

Ingredients

1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Garnish
Bacon bits

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.

Cooking Sunny-Side Up Eggs

sunny-side up eggs

I love a sunny-side up egg. The problem is that not many people cook them right. I want a sunshine yellow runny egg yolk, but I don’t want uncooked egg white on the top. Here’s my secret to cooking sunny-side up eggs!

My secret is to use an ice cube! It keeps the yolk high and prominent, perfectly runny and the egg whites cooked through.

Put a generous dollop of butter in a skillet over medium heat to melt. Once the butter foams, crack your egg(s) into the hot skillet and lower the heat a tad.

sunny-side up eggs

Pop an ice cube into the skillet.

sunny-side up eggs

Cover with a convex cover – like the one below.

sunny-side up eggs

The cover is going to jiggle and the butter sputter a little from the steam of the melting ice cube.

Remove the cover and you have a beautiful sunny-side-up egg!

sunny-side up eggs

Watch the How to Cook a Sunny-Side Up Egg video here.
Print

Cooking Sunny-Side Up Eggs

Use our fool-proof method to cook the perfect sunny-side up egg – an ice cube!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 serving 1x
  • Category: Eggs
  • Method: Frying
Scale

Ingredients

1 tablespoon unsalted butter
2 large eggs
kosher salt
black pepper

Instructions

Melt the butter in a small skillet over medium heat.

Once the butter foams, drop 2 eggs into the skillet and add 1 ice cube.

Use a convex lid to cover the pan and cook for 60 – 90 seconds.

Slide the eggs onto a warm plate.

 

Scrambled Eggs

Scrambled Eggs with and without dairy

I googled for recipes of scrambled eggs with dairy and without. It was interesting to see how each method has die-hard fans. Does it make a difference if you use dairy nor not?

The water content of the egg white evaporates during cooking. Adding milk, especially whole or 2-percent milk, has added fat and water to keep the eggs moist.

Scrambled Eggs with and without dairy

Lack of dairy produces a scrambled egg that is a little drier and less fluffy, but with more of an eggy taste.

The difference is negligible, though. You decide what’s right for you.

See our post for an in-depth explanation on how to cook protein, which explains why we recommend cooking low and slow.

Scrambled Eggs with and without dairy

Beat the eggs well and season with salt and pepper before cooking for optimum flavor. A non-stick skillet requires less fat than a regular skilled. I prefer butter for the sweet taste it imparts, but you can easily substitute coconut oil or vegetable oil.

Watch the Scrambled Eggs without Dairy video here.

Adding a little milk or cream to your scrambled eggs makes lighter fluffier eggs. A tablespoon or two for 2 or 3 eggs is sufficient, substitute soy, almond or coconut milk, if desired. Final flavor varies.

Watch the Scrambled Eggs with Dairy video here.

Print

Scrambled Eggs

Scrambled Eggs with and without dairy

Scrambled eggs are delicious for any meal. For lunch place in a pita or wrap with some bacon and sliced tomatoes.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 portion 1x
  • Category: Eggs
Scale

Ingredients

2 large eggs
1 1/2  tablespoons milk or cream
pinch of salt

pinch of black pepper

2 teaspoons butter or oil

Instructions

Beat the eggs, dairy, salt, and pepper in a medium bowl until frothy.

Heat the butter over medium heat in a skillet.

Once the butter is frothy, pour in the scrambled eggs and gently and continuously stir to create curds.

The eggs are done when all liquid disappears and the eggs are yellow and fluffy.

Notes

Substitute soy, almond or coconut milks for cow’s milk.