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Breakfast

Egg-In-Hole Layered Breakfast Bake

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Egg-In-Hole Layered Breakfast Bake
Egg-In-Hole Layered Breakfast Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 18 slices bread, white sandwich bread
  • 3 tablespoons butter, softened
  • 18 slices swiss cheese
  • 12 slices ham
  • 4 cups spinach (160 g)
  • 6 eggs
  • chives, chopped, to serve
BÉCHAMEL SAUCE
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 cups gruyère cheese, grated (220 g)
  • 2 cups grated parmesan cheese (220 g)
Instructions
  1. Preheat the oven broiler to high. Line a baking sheet with parchment paper.
  2. On a cutting board, butter all the sandwich bread and transfer to the prepared baking sheet.
  3. Using a glass, cut out the centers of 6 slices of bread.
  4. Toast the bread under the broiler for 5 minutes, or until toasted. Keep a close eye on it so it doesn't burn.
  5. Reduce the oven temperature to 350˚F (180˚C).
  6. Make the Béchamel sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk until it darkens slightly.
  7. Add the milk and whisk to combine. Reduce the heat to low and simmer until reduced by half.
  8. Remove the pot from the heat and add the salt, pepper, nutmeg, Gruyère, and Parmesan and stir until fully incorporated.
  9. Line a 9 x 13-inch baking dish with parchment paper.
  10. Lay 6 pieces of toast in the bottom of the dish. Top with 9 slices of Swiss cheese, 6 slices of ham, and 2 cups of spinach. Repeat to make another layer and top with the hollow-centered toast.
  11. Crack an egg into each hole. Carefully ladle the Béchamel sauce over the bake, leaving the yolks exposed.
  12. Cover and bake for 35 minutes, then uncover and bake for 10 minutes more, until the eggs are cooked to your liking and the Béchamel is starting to brown in spots.
  13. Slice and serve garnished with chives, if desired.
  14. Enjoy!

Watch the recipe video here:

Egg-In-Hole Layered Breakfast Bake

The ultimate breakfast bake ?FULL RECIPE: https://tasty.co/recipe/ham-cheese-egg-in-the-hole-layered-bake

Posted by Proper Tasty on Tuesday, January 16, 2018

Breakfast

Cheesy Potato Cake

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Cheesy Potato Cake
Do you love savoury? This cheesy potato "cake" is made for you ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 russet potatoes, medium
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese (30 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup heavy cream (240 mL)
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups gruyère cheese, shredded (300 g)
  • 9 slices ham
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  3. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  4. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  5. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  6. Add a final layer of potato slices around the center of the pan
  7. Top with the remaining cheddar and Gruyère cheese.
  8. Cover with greased aluminum foil and bake for 40 minutes.
  9. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  10. In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  11. Slowly add in the cream, whisking until fully incorporated.
  12. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  13. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  14. Cool for at least 30 minutes, then slice and serve.
  15. Garnish with fresh parsley.
  16. Enjoy!

Watch the recipe video here:

Cheesy Potato "Cake"

Do you love savoury? This cheesy potato "cake" is made for you ?FULL RECIPE: https://tasty.co/recipe/cheesy-potato-cake

Posted by Proper Tasty on Sunday, October 21, 2018

Breakfast

Cauliflower Tots

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Cauliflower Tots
Cauliflower Tots recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 16 oz cauliflower, minced (455 g)
  • 1 egg
  • ⅔ cup bread crumbs (75 g)
  • 1 cup cheddar cheese, shredded (100 g)
  • 1 cup parmesan cheese, shredded (110 g)
  • 2 large cloves garlic, minced
  • ¼ teaspoon salt
Instructions
  1. Fill a saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the cauliflower in boiling water for about 5 minutes. Drain and finely chop the cooked cauliflower.
  2. In a mixing bowl, add cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, and salt. Chill in the refrigerator for 15-20 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. Spray a nonstick baking sheet with nonstick spray.
  5. Shape the mixture into tot shapes and spread them evenly on the sheet. Bake for 10 minutes at 400°F (200°C). Flip and then bake for an additional 10 minutes on the other side until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cauliflower Tots

Cauliflower tots when you need to be a little healthy ?FULL RECIPE: https://tasty.co/recipe/cauliflower-tots

Posted by Tasty on Tuesday, October 9, 2018

Breakfast

Sugar Spice Pear Galette

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Sugar Spice Pear Galette
Sugar Spice Pear Galette
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup granulated sugar (200 g)
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 medium bosc pears
  • 1 premade pie crust
  • 1 large egg
  • 1 teaspoon coarse brown sugar, for sprinkling
  • ice cream, for serving
Instructions
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
  3. On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
  4. Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
  5. Sprinkle the sugar spice mix over and between the pear slices.
  6. Fold the edge of the crust over the pears.
  7. Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
  8. Bake for 25 minutes, or until the crust is golden brown.
  9. Serve warm, with ice cream if desired.
  10. Enjoy.

Watch the recipe video here:

Sugar Spice Pear Galette

The perfect dessert for fall weekends ?Get the recipe: https://tasty.co/recipe/sugar-spice-pear-galette

Posted by Tasty on Sunday, October 7, 2018

Breakfast

Irish Soda Bread

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Irish Soda Bread
Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch dice
  • 1¾ cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants
Instructions
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.

Watch the recipe video here:

How to Make Ina's Irish Soda Bread

Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️A NEW season of #BarefootContessa premieres Sunday at 12|11c.

Posted by Food Network on Thursday, March 8, 2018

Breakfast

Chocolate Slab Ice Cream Sandwiches

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Chocolate Slab Ice Cream Sandwiches
Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups finely chopped pecans
  • 1½ teaspoons salt
  • 4 cups semisweet chocolate chips
  • 8 graham crackers, halved
  • 1 pint dulce de leche ice cream
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
  3. Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
  4. Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

Watch the recipe video here:

How to Make Ree's Chocolate Slab Ice Cream Cookie Sandwiches

Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ?? More recipes from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Friday, April 13, 2018

Breakfast

Shila’s Grandmother’s Picante De Carne

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Shila’s Grandmother’s Picante De Carne
Shila’s Grandmother’s Picante De Carne recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb sirloin steak, cut into cubes (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon cumin seeds
  • 1 tablespoon canola oil, divided
  • 2 cups yellow onion (300 g)
  • 2 teaspoons pureed garlic
  • 1 tablespoon aji amarillo paste
  • 2 cups golden potato, diced (450 g)
  • 1 cup carrot, diced (120 g)
  • 2 cups water (480 mL)
  • 1 teaspoon chicken bouillon powder
  • 1 cup green peas (150 g)
  • 1 cup peruvian corn, choclo, fresh or frozen (175 g)
FOR SERVING
  • peruvian-style rice, or other cooked white rice
  • egg, cooked sunny-side up
  • fresh parsley, chopped
Instructions
  1. Season the steak with salt, pepper, and cumin.
  2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  5. Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  8. Enjoy!

Watch the recipe video here:

Shila’s Grandmother’s Picante de Carne

Our coworker Shila is sharing her Grandmother’s delicious Picante de Carne ✨?Full Recipe: https://tasty.co/recipe/shilas-grandmothers-picante-de-carne

Posted by Tasty on Saturday, September 15, 2018

Breakfast

Queso “Chips”

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Queso “Chips”
Queso “Chips” recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons unsalted butter
  • ½ medium white onion, diced
  • 2 jalapeñoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 12 fl oz evaporated milk (355 mL)
  • 3 cups shredded sharp cheddar cheese (300 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 3 cups tortilla chips, crushed (80 g)
  • 4 cups canola oil (960 mL)
FOR SERVING
  • fresh cilantro, chopped, for serving
  • pico de gallo, for serving
  • guacamole, for serving
  • sour cream, for serving
Instructions
  1. Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
  2. Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
  3. Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
  4. Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  5. Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
  6. Freeze for three hours.
  7. Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
  8. At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
  9. Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
  10. Heat the oil in a large pot until it reaches 350°F (180°C).
  11. Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
  12. Fry the breaded queso chips 3-4 at a time, until golden brown, 15–30 seconds.
  13. Drain the chips on a wire rack or paper towels.
  14. Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
  15. Enjoy!

Watch the recipe video here:

Queso "Chips"

Take queso to a whole new level with these… ??FULL RECIPE: https://tasty.co/recipe/queso-chips

Posted by Tasty on Thursday, September 13, 2018

Breakfast

Lemon and Garlic Roast Chicken

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Lemon and Garlic Roast Chicken
Lemon and Garlic Roast Chicken recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Ina's Lemon and Garlic Roast Chicken

Recipe of the Day: Lemon + Garlic Roast Chicken ???Save the recipe: http://bit.ly/2rv7Xlm.

Posted by Food Network on Friday, September 14, 2018

Breakfast

Lemon Bars

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Lemon Bars
Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 2 sticks salted butter, cut into cubes, plus more for greasing the pan
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
Filling:
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • 6 large eggs
  • Zest and juice of 5 lemons
  • Powdered sugar, for sifting
Instructions
  1. Special equipment: 9 x 13 inch pan
  2. For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
  3. Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
  4. For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
  5. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Watch the recipe video here:

The Pioneer Woman's Lemon Bars

Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??Get more recipes from the new season of The Pioneer Woman – Ree Drummond, today @ 10a|9c!

Posted by Food Network on Saturday, March 3, 2018