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Egg & Breakfast Recipe: Wine Country Recipe Challenge

Introducing the Best Wine Country Recipe Challenge

CONTEST CLOSED: WINNER

Huevos Benedictos

Do you have the BEST Egg & Breakfast Recipe in Wine Country?

Welcome to the inaugural month of a year-long Best Wine Country Recipe Challenge. From April through March 2012, BiteClub is on the hunt for great cooks from Sonoma, Napa, Mendocino, Lake and all of the Northbay to submit your Wine Country recipes each month.

The Idea: For the next 11 months, BiteClub will ask readers to submit original recipes in one of 11 categories — from eggs to beef — that use at least ONE local ingredient and showcase your originality, creativity and good taste. I’ll recipe test the most promising submissions and pick one winner each month whose recipe reigns supreme. At the end of the year, we’ll host a cook-off between the winners (but don’t be surprised if a few runners-up show up as well) for the Best Wine Country Recipe.

How it works: Using the comments below, submit your recipe for this month’s category: Eggs & Breakfast Recipes. Recipes must be original  (no fair stealing from your favorite cookbook — family recipes, your grandma, your mom or best friend are great resources, though. Recipes for each month’s category must be received by the end of the month.


April: Eggs & Breakfast Recipes
We’re looking for recipes for omelets, stratas, frittatas, pancakes, waffles, oatmeal, anything with bacon, quiches, souffles…whatever. Make sure your recipe includes ONE local ingredient. That can be anything from local eggs, milk or butter to local fruits and vegetables.
Deadline for this month’s recipes: April 28

THIS MONTH’S WINNER WILL RECEIVE:
– Breakfast for TWO at Jeffrey’s Hillside Cafe
– Your recipe on the Menu at Jeffrey’s for one day
– Eligibility to compete in the Best Wine Country Recipe Cookoff


Confused? Check out my Holiday Cookie Contest Each December I ask for submissions for holiday cookies and bake up the best.

The Fine Print: I won’t exclude pros, but really, this is about everyday eats. I want folks to find great recipes from their aunts, grandmas, dads, friends…whatever. This is about SONOMA COUNTY! If I find out that your recipe is intentionally plagiarized, you will automatically be disqualified and I will ridicule you publicly. Full rules here

Think you’ve got what it takes?

Submit your recipe in the comments section below, or email me at heather@biteclubeats.com. Want to send it by snailmail?
Heather Irwin/BiteClub
427 Mendocino Ave
Santa Rosa, CA 95401

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Comments

29 thoughts on “Egg & Breakfast Recipe: Wine Country Recipe Challenge

  1. Craigs Eggs

    Toast the best onion bagel you can find (not Sarah Lee )
    Spread with cream cheese ( home made is best, really it’s easy)
    Top with fried egg (over medium , some wet yoke required)

  2. Huevos Benedictos
    Created by Tyffani Peters
    Serves 4

    There are a lot of steps to this dish, but they are pretty easy, and the results are rich and delicious!

    The night before, make polenta cakes so you can brown them in the morning.

    Polenta Cakes
    1 1/2 cups water
    1 teaspoon salt
    1/2 cup course-grain polenta, from Tierra Vegetable stand
    ½ teaspoon freshly ground black pepper
    1 teaspoon ground cumin
    1 egg, slightly beaten
    ¼ cup fresh or frozen corn
    1 pasilla chile, roasted and diced, from Tierra Vegetable stand
    ½ cup Sierra Nevada Cheese Company’s Raw Milk Pepper Jack Cheese, grated

    In a medium saucepan over medium-high heat, bring the water and the salt to a boil. Reduce heat and slowly whisk in the polenta. Season with pepper and cumin. Continue to stir until the polenta thickens, then whisk in whisk in the egg and add the corn, diced chile and the cheese.

    Butter and 8×8 square dish and pour polenta into it. Let cool, cover with plastic wrap and refrigerate overnight.

    In the morning, set the polenta out so it reaches room temperature while you’re cooking.

    Lime Hollandaise
    2 egg yolks
    1 tablespoon fresh lime juice
    Dash of hot pepper sauce
    2 teaspoons water
    1 stick Sierra Nevada Cheese Company’s European Style Butter
    Salt
    Freshly ground white pepper

    In a small bowl, whisk together yolks, lime juice, hot pepper sauce and water. Pour into a small saucepan and set it over very low heat. Add the stick of butter in one piece, press a whisk into the butter and begin moving the stick of butter around the pan to start melting it and incorporating it into a sauce. Do this continuously until it is melted. Season to taste with salt and white pepper. Set Hollandaise sauce aside and keep warm so the sauce doesn’t break.

    Final Components
    8 thin slices of Zoe’s Black Forest Ham
    4 eggs
    2 Tablespoons olive oil (I like to used The Smoked Olive’s Sonoma Oil- adds a smoky flavor)

    Garnish
    Chopped cilantro
    Smoked paprika
    Chopped green onions

    Heat a large sauté pan and lay slices of ham inside to heat and caramelize the meat on each side. This should just take a few minutes on each side. Keep warm.

    Cut polenta into four squares and brush each one with olive oil. In the same hot sauté pan used to cook the ham, add the squares and brown, about 4-5 minutes each side. In the meantime, poach the four eggs.

    Final Assembly

    For each serving, put browned polenta cake on each plate, layer with two sautéed ham slices. Gently top with a poached egg, then generously drizzle the Lime Hollandaise on top. Garnish with a sprinkle of smoked paprika and chopped cilantro and onions.

  3. California Scramble
    Created by Tyffani Peters

    4 eggs, from Tierra Vegetable stand
    ¼ cup milk
    1 teaspoon Dijon mustard
    Salt and pepper to taste
    2 teaspoons butter
    4 green onions, chopped
    1 cup cooked corn (fresh or frozen)
    1 Pasilla chile, roasted and diced, from Tierra Vegetable stand
    (you can use canned green chiles, but they’re not as good as fresh!)
    4 slices bacon from Black Pig Bacon Co., cooked and crumbled
    ½ cup chopped cilantro, from Tierra Vegetable stand

    In a medium sized bowl, whisk together eggs, milk, mustard and salt and pepper. Set aside.

    In a sauté pan, over medium-high heat, melt butter then add chopped green onions and cook for about a minute. Add corn and cook for another minute. Add chopped green chile, turn the heat to low, and cook for about another minute. Add egg mixture and gently turn all ingredients together, scrambling the eggs and evenly distributing the vegetables. When eggs are almost finished add bacon crumbles and chopped cilantro.

    Serve with warm tortillas and salsa.

  4. Puff Pastry and Prosciutto Egg Cups with Spinach, Shiitakes and Sriracha

    1 sheet frozen puff pastry dough, thawed
    ¼ cup olive oil (from any Sonoma County producer).
    4 tablespoons butter (Clover Organic
    1 ½ cups shiitake mushrooms (from Sonoma County Organic Mushrooms)
    1 cup loosely packed baby spinach leaves (from any Sonoma County farm)
    6 eggs, lightly beaten (from Clover Stornetta)
    2 tablespoons sriracha
    ½ cup goat cheese (from Bellwether Farms)
    4 slices prosciutto (from Sonoma County Butchery & Charcuterie)
    1 tablespoon tarragon, chopped (from any Sonoma County farm)

    Preheat oven to 425 degrees. Place four large ramekins or small soufflé dishes upside-down on a large baking sheet. Rub each dish with a paper towel dipped in olive oil. Drape each dish with a square of puff pastry dough. Bake for 15 minutes or until light golden brown.

    While pastry cooks, melt the butter on high heat in a large skillet. Add the shiitakes and cook for 3 minutes or until edges have browned. Add the spinach, and stir until it is wilted. Add the eggs and sriracha, then turn heat to low. Let mixture stand for 5 minutes, then fold in the cheese. Remove from heat.

    When puff pastry is done, carefully remove pastry from dishes and set right-side up so they are similar to cups. Place cups individual plates and place a slice of prosciutto in each, pushing the prosciutto against the walls of the cups (to act as a barrier so the egg does not make the pastry soggy). Fill each with an equal amount of the egg mixture. Sprinkle with tarragon and serve. Serves four.

  5. One Skillet Camping Breakfast

    1 lb. hot Italian sausage
    1 large russet potato, lg. dice
    ½ cup red and green bell peppers, diced
    (preferably from your garden or a farmer’s market)
    ½ cup red onion, diced
    Garlic salt and Cajun seasoning.
    6-8 fresh eggs (from my neighbor!)
    ½ c. grated Bellweather Farms Carmody

    Fry sausage in a large cast iron skillet, until crumbly and browned. Remove from pan and reserve a little of the drippings. Add diced potatoes, sprinkle with garlic salt and Cajun seasoning. After potatoes are cooked for a while but not browned, add veggies and sausage. Continue cooking until potatoes begin to brown. Add eggs and scramble in the pan with the rest of the ingredients until eggs are done. Sprinkle with cheese. Cover until cheese melts.

    I make this every time we go camping! Feeds a hungry bunch and only one skillet to wash!

  6. Opal’s Waffles
    I’ve been making them 30 years!

    3 1/2 cup sifted unbleached flour
    1 tsp. salt
    2 TBLS. sugar
    6 tsp. baking powder
    4 McClellands fresh organic eggs or better yet, 4 eggs from my friend at Bunny Hill Farm (whites beaten separately)
    2 1/2 cups Clover organic milk
    6 – 8 Tbls. Clover organic sweet butter
    4 oz. shot of Kahlua (although you can use port, cream sherry or Baileys)

    Sift and mix dry ingredients. Add milk and egg yolks which have been beaten together. Stir until batter is smooth and add melted shortening. Fold the stiffly beaten egg whites in carefully and add the Kahlua or wine!
    Bake and enjoy the aroma…top with more butter and warm maple syrup. A side of smoky Martindale’s bacon or house made sausage goes great!

  7. “Torta Patatas” (Tater’s Pancake)

    1 large sized baking potato, peeled and sliced in cubes– size of a small dice.
    5 large size or 6 medium size farm fresh eggs, from local farmers market or your favorite friendly farm stand, separate yolk in a small sized bowl and whites in a large sized bowl
    1 medium onions, chopped finely
    4 cloves garlic, chopped finely
    1/2 tsp. sea salt
    1/2 tsp fresh cracked pepper
    1 stalk green onions, chopped
    2 tbsp olive oil for sauteeing, and 3 or more tbsp oil for the torta. Use non stick pan.
    ketchup or tabasco, sriracha for dipping
    bread from local bakery – Full Circle, Costeaux, Village to name a few
    Spring Hill butter (the best in the universe)

    Variation for meat lovers: Add some chopped bacon, cooked, or your favorite chopped sausages, or ham (Then the recipe is called Torta Patatas w/ Meat)

    Heat olive oil medium heat on non stick saucepan, add the onion and stir fry until they are almost clear or slightly caramelized but not so. Then add garlic and the prepared potatoes. Stir until the potatoes are done (they are done when easily poke with fork or I add a tbsp water and cover to cook it fast- that’s the trick) and light brown in color. Remove from heat and set aside.
    Prepare the eggs – beat the whites until foamy and then add the yolks, beat for a minute. Add the prepared potatoes and green onion on the bowl and mix together.

    Wipe the non stick saucepan with paper towel. Then drop some oil and cook the mixture pancake style, 1/2 to 3/4 cup batch at a time with equal amount of egg and potatoes. Turn on the other side until done. Do not overcook. Drop an oil each time you cook a batch. When I use non stick pan, I use less oil. Drain in paper towel and dish in a small plate.

    Serve with catsup or for some heat dash tabasco, sriracha for dipping. Side with local toasted bread and the delish Spring Hill butter of course, I get mine from the farmers market. Yum!

  8. Eggs Sarciado (from my late Grandma – Mommy Amparo)

    5-6 local eggs, beaten. (drive around country road and you will find a sign fresh eggs, that’s where you get it, or at the farmers market)
    4 medium vine ripe red tomatoes, chopped, get the juiciest kind from your garden, or the farmer’s market. Microwave tomatoes until wilted, 2 minutes
    4 cloves garlic, chopped
    1/2 of a red onion, sliced finely
    pinch of sea salt to taste or 1 tbsp. soy sauce, to taste depends on your preference.
    fresh ground pepper to taste
    2 tbsp. olive oil or local butter
    Local bakery bread toast

    Pour oil or butter in warm pan medium high heat. Saute onions until clear, then add garlic, saute for less than a minute. Add the prepared tomatoes including the juices. Lower the heat, and let it simmer for a minute or two, stir. Season with salt or if preferred soy sauce your preference. Then add the eggs, stirring thoroughly. They are cooked in 2-3 minutes. Add fresh ground pepper. Then serve with toasted bread and butter on the side. Best with bacon, sausage, and ham.

    Serves 3-4

  9. Trentino Terrine

    This dish is very light and makes a special brunch dish. And no, the addition of four
    cups of lettuce is not a mistake.

    1/4 cup shredded swiss cheese
    6 eggs
    1 cup cream
    few grates of nutmeg
    1/2 teaspoon salt
    1/8 teaspoon freshly grated pepper
    4 tablespoons flour
    4 cups lettuce, washed, dried thoroughly and shredded
    butter

    Preheat oven to 325 degrees.
    Put eggs, cream, nutmeg, salt, pepper, nutmeg in a bowl and beat with electric mixer while adding flour a little at a time.
    Fold in lettuce and cheese. Butter a loaf pan and put in mixture.
    Bake until a silver knife comes out just about clean, about fifty minutes. (It will cook a little more after it comes out of the oven.)

    Let cool a little and unmold.

    Garnish terrine slices with the following sauce.

    large onions
    4 good sized tomatoes
    2 bell peppers
    2 cloves garlic
    freshly grated pepper
    salt to taste
    1 tablespoon balsamic vinegar
    olive oil

    Cut peppers in half and put on grill or under broiler until skins are blackened.

    Put a layer of oil in bottom of roasting pan.
    Peel onions, cut in half and put in pan, along with cored, halved tomatoes.
    Add salt and freshly grated pepper.
    Roast in 450 degree oven for twenty minutes.
    Add garlic and continue roasting, turning occasionally until skins are browned. Do not let garlic get too brown.
    Put peppers in a plastic bag and let cool.
    Remove peppers from bag.
    If you are using as a sauce keep the pepper juices for thinning.
    Remove skins and seeds and put into blender along with other ingredients.
    Blend until a paste.
    Correct seasonings.
    If using as a filling or spread remove and serve.
    If using as a sauce add pepper juices and blend.

    Serve this over a slice of the terrine.

    You can also use this sauce many other ways.

  10. Petaluma Lamb Hash with Perfectly Poached Eggs

    Follow Rossotti Ranch web site recipe for their ‘Lamb Carnitas’. Instead of shredding the meat when cooked, dice into 1/2 in. pieces. Set aside.

    Saute 2 cups peeled and diced sweet potato along with 1/2 cup diced yellow onion and 1/2 cup seeded and diced pasilla pepper in 4 TBSP. McClelland Organic Butter, until potato is cooked. Add 3 cups of the diced lamb meat and enough of the sauce to hold all together. Fry until crusty and browned.

    While hash is cooking, bring a fry pan 3/4 full of water to a simmer. Add 1 TBSP. white vinegar. Break in 6 Red Hill Ranch Organic Free Range Eggs and simmer 3 – 4 minutes, until egg whites are no longer runny and yolk is still runny. Remove cooked eggs with slotted spoon and dab with a paper towel to remove excess water.

    Put a serving of Lamb Hash onto serving plate and top with a poached egg.

    Drizzle top of egg with: 1 cup Bellwether Farms Creme Fraiche
    zest of one lime
    2 tsp. fresh lime juice
    Mix all together.

  11. This is what I would serve if I were trying to convince someone to go back to bed with me after breafast:

    Very Gently Scrambled Eggs with Naughty Whipped Cream & Potato Gallettes, (707) Style

    Ingredients:
    EGGS: Go to your favorite chicken farmer and get a bunch of _really_ fresh eggs (the whites should be clear as water, the yolks a deep marigold, and the whole of the interior coherent and not separated). I especially like Wyeth Acres in Healdsburg, but I’m sure lots of other folks are good, too.
    CREAM: Heavy Cream from Strauss Family or someone else in the ‘hood who treats their cows nice.
    POTATOES (Optional): As fresh as you can get ’em, out of Russian River dirt – starches breakdown in days if not hours in a tuber. Tommy Boy, Foggy River, and I’m sure other farmer’s market vendors.
    VODKA: OK, not quite the (707), but Hangar 1 guys are The Bomb.
    GARNISH (Optional): Chives, from YOUR garden. And if you’re really gilding the lily, some sustainably farmed paddlefish roe (OK, not local – I’ve heard someone is raising them in the County, maybe supplying Cyrus? Not sure… have to check…)

    Method:
    1. Beat eggs with a little cream, salt, and white pepper until well incorporated. Pour into a warm, buttered, large nonstick pan, over the lowest heat your stovetop can maintain. Stir frequently for a custardy texture, or less frequently for large curds. Take care not to allow even the slightest dryness or color to offend them. For 6+ eggs, it should take at least 30 mins to cook. BE GENTLE!
    2. While eggs are cooking, peel and slice potatoes on a mandolin or microplane, plopping into a bowl of cold water as you go. Drain and dry on a towel when done.
    3. Get a pan hot, a crepe pan is ideal but anything will work, and add a little butter. Quickly lay the potato slices down, starting w/ one in the middle and then working around in a circle, so you get a rosette pattern, taking care to ensure that each slice overlaps. Season with generously with salt and white pepper. Once they are a deep golden brown and crisp, and the slices have fused, carefully turn it over and cook the other side. NOTE: You can (a) skip the whole potato thing if its too annoying; (b) make them in advance and reheat in an oven; (c) use several pans at the same time to make a bunch simultaneously. DON’T SPACE OUT ON THE EGGS!
    4. Whip cream until stiff, but still whipped cream, not soft butter. Beat in vodka until you can just taste it in the background, a very slight bite. Salt to taste, and reserve
    5. Place one gallette in the middle of a plate, top generously with the eggs, place another gallette on top (like a breakfast oreo), and add a big dollop of the whipped cream. Garnish with caviar and chives, if using. You can also just use one gallette per plate, and put the whipped cream directly on the eggs – the contrast in temperatures is really nice. Or, skip the whole potato thing, and serve the eggs in a bowl, with the toppings. Or, if you’re really feeling clever, you’ll have reserved, cleaned and dried the egg shells, and you can fill them w/ the eggs and serve in boiled egg cups. Cutesy but in a good way, but I never bother.

    Serve with a rich, local Chardonnay, such as Robert Young or Stuhlmuller Reserve from AV, Selby’s Dave Selby Reserve from RRV, or Sonoma Coast Vineyards’ Gold Ridge Hills from Sonoma Coast. You could also pair it with a J Vintage Brut.

  12. Breakfast Egg Burritos a la Kitchen Sink

    Here ya go:

    Fry a bunch of bacon (or sausage, if you prefer), set aside, save the grease, taking out half and reserving for cooking the eggs.

    Add butter to pan with grease. Saute chopped onions until translucent; add salt and pepper. Add diced, day-old baked potatoes — red, yellow, gold — whatever you have. Add secret Mexican spice. Set aside.

    Scramble eggs in a bowl, add milk, salt and pepper, and secret Mexican spice. Cook eggs in the pan with the reserved bacon grease and butter.

    Warm homemade tortillas (from a Mexican Bakery or Grocery). Have ready yummy grated cheese and Tapatio Hot Sauce.

    Assemble on a 12-inch piece of tin foil, quickly:
    Warm tortilla, then eggs, then potatoes, then bacon/sausage, then cheese, then Tapitio. Fold one end in, roll it up and wrap in the foil. Go to the next one.

    Can serve with salsa, sour cream, ketchup on the side, but they’re just fine as they are. Eat up!

  13. This one comes to you direct from the Cafe Kitchen at Blue Label…I present it as written.

    Bread & Egg Strata

    1. get your shit togeather:
    9 inch springform pan
    as much torn up old bread as it takes to fill said pan (oh Della Fattoria I do miss you sometimes)
    hella veg, cheese, whatever there is, especially anything from the garden, because that shit is good
    CREAM
    7 eggs…check fridge for contraband eggs (eggs from taras ducks are flippin good)
    salt, pepper and anything else you can get your hands on
    2. combine all that shit togeather. make it a little gooier than you think it aught to be.
    3.let it sit in it’s own goo all night (dont put it in the spring from yet, because it will seep out and get the fridge dirty and then everybody will be pissed at you for being a slob)
    4.smoosh all that good stuff into the spring form pan and pack it in pretty well.
    5. bake that sucker for about an hour at about 400 until it doesnt jiggle.
    6. let rest for about 10 minutes before popping the springform.

    *I do of course realize that this is more of a poem than a recipe…but it is, for better or worse, how most all of our recipes at Blue Label are written *lol*

    Today I will make my Strata with butter fried Douglas Fir tips, wasabi lettuce flowers and parmesan cheese and top it off with housemade Bacon Salt. …yup bacon salt,

      1. DUDE! Check out a tree! *lol* seriously if your motoring or strolling around Sonoma County this week you will see that all of the pine needle trees have a light green little “tip” on the end. These are delicious! Pick the smaller ones that are still quite tight and bud like. You can cook them up with a little butter and garlic or they are great for infusing things…like maple syrup or plain simple syrup. ..Cocktail anybody!?
        It’s a great thing to forage because unlike fern heads (which can be really ruined by someone who doesnt know how to be kind to the plant) it’s pretty darn hard to do harm to a tree this way.

    1. @Blue Label, how I do I love thee? I love thee because thou dost swear like a mother[expletive deleted] while serving up mean-ass vittles!

  14. Pecan Crusted French Toast – great for Easter breakfast or brunch!

    Everyone has a favorite oven baked french toast – we added the pecans as a twist and also swirl some heavy whipping cream over the top to serve!

    8 slices of local Artisian french bread, at least 1″ thick
    1 cup light brown sugar
    1/2 cup butter
    2 tablespoons maple syrup
    general amount of coursely chopped pecans
    6 local free ranch eggs
    1 1/2 cups half & half
    1 teaspoon vanilla
    small amount of heavy cream for garnish

    Grease 9×13 pan. Melt brown sugar, butter, and syrup over low flame until bubbly, stirring frequently, about 5 minutes. Pour evening into prepared pan. Top with pecans. Place bread slices on top of caramel mixture. In blender, whip eggs, half & half, and vanilla thoroughly and pour evening over the bread. Cover with foil and let stand at least one hour, or make the night before and refrigerate. Bake room temperature pan at 375 for 40 – 45 minutes. Very carefully, invert onto baking sheet and gently separate into pieces. Serve with drizzle of heavy cream. Yum!!!

  15. Spring Frittata with Asparagus & Delice de la Vallee

    Serves four

    Created by Sheana Davis, The Epicurean Connection

    3 tablespoons 16600 Olive Oil


    2 cloves garlic, minced


    ½ cup green garlic, cut in half lengthwise and sliced thin

    1 cup Spring Asparagus, cut in thin diagonal rounds


    6 whole Mc Clellands Organic eggs

    1/2 cup Straus Family Creamery Whipping Cream

    
4 tablespoons finely chopped parsley


    1/2 cup Delice de la Vallee

    1/2 cup Black Pig Bacon, cooked until crisp and chopped coarsely

    Sprinkle of fresh thyme, chopped fine


    Sea Salt & fresh ground pepper to taste


    Preheat the broiler to 375 degrees.

    Heat the olive oil in a heavy bottom skillet.

    Add the green garlic, approximately 5 minutes. Season with salt and pepper.

    Add in asparagus and saute for 2 minutes until asparagus is tender.

    Remove the skillet from the heat while preparing eggs.

    In a small bowl, whisk the eggs and cream together.

    Place the skillet back on very low heat and heat for one minute.

    Gently pour in the egg mixture, stirring to incorporate the garlic and onions.

    Dollop on the Delice de la Vallee and bacon.

    Sprinkle with thyme, salt and pepper.

    Cover and allow to cook 3 minutes, until the edges shrink a little.

    Remove from heat and place under the broiler to brown lightly.

    Enjoy for breakfast with a glass of Sonoma County Champagne & Spring Strawberries or as lunch or lite dinner with a green salad and glass of Sonoma County Pinot Grigio!

  16. One my day used to make. totally variable based on what you like. no idea on the times or temps as this was never actually written down before. Feel free to add whatever goodies you find at the farmers market. if you are adding something soft like tomato or roasted eggplant add it in layers instead of tossing it with the rest of the bread mix.

    Breakfast casserole
    made in a small brownie pan
    set oven to 375

    1/2 loaf of shepards bread
    1 ortega chilies (roasted and diced)
    1/2 lb sausage (breakup and par cook)
    1 sweet onion (diced and par cooked)
    salt and pepper (whatever other spices seem clever too)
    1c cheese
    6 eggs
    1-2cups milk

    you pretty much tear the bread into bite sized bits and toss it with all the fillings (holding back the eggs, milk and half the cheese). put them into the pan. scramble the eggs with half the milk and pour it on the bread mix. let it soak in (adding more milk if you think it needs it. top with the rest of the cheese and bake. (cover with foil if you think the cheese is getting burned and the dish still isn’t done).

  17. Breakfast eggcups, Mexican style
    for 8:
    for eggs:
    1/2 lb bulk italian sausage
    1/2 thinly sliced onion
    8 med sized portabellos sliced
    2 cups baby spinach
    1 jalopeno pepper chopped
    1 clove garlic
    8 eggs beaten
    1 6 cup giant muffin pans
    cheese of your choice (I use a mix of cheddar and others)
    saute all ingrediants except eggs and cheese until cooked (add spinach when everything else is cooked and cover pan for it to steam/cook while off the heat.)
    fill muffin tins with sauteed ingrediants (I fill all 12) and then with egg mixture…top with a large pinch of cheese
    cook at 375 for 1/2 hour or until tops are clearly done…have stopped bubbling

    for beans:
    puree two cans of black beans with 2-3 chipotle peppers in adobado (check for heat…should be piquante) and then warm them on the stove with a little olive oil

    to serve:
    Make a round pool of pureed beans on the plate
    Put an eggcup in the center

    I like to serve it with diced, baked sweet potatoes

  18. stinging nettles waffles

    1 bunch stinging nettles from Triple T at the Santa Rosa Farmers Market (destung by blanching for a couple of seconds in hot water.

    1 cup whole wheat flour from Guisti’s Penngrove bakery
    1 Tablespoon corn meal
    six tablespoons vegetable oil
    4 tablespoons buttermilk powder
    1 tsp baking powder
    1/2 c to 3/4 c warm water

    http://seasonalpantry.blogspot.com/search?q=nettles

    Combine all the ingredients in a food processor with 1/2 cup of water and process until the nettles are completely blended.
    Add more water if necessary for the right consistency for the batter – it should be thick but pourable

    You can also add an egg and sugar depending on who is eating the waffles.
    The nettles gives the waffles an very creamy interior but they still have a crisp exterior.

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