The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day

The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day

Maryana Vollstedt

Language: English

Pages: 352

ISBN: 0811833380

Format: PDF / Kindle (mobi) / ePub

The latest in the best-selling Big Book series, The Big Book of Breakfasts starts the day right with over 280 recipes for every kind of breakfast food imaginable. It s classic Maryana Vollstedt: every delicious dish is so easy to make you can hit the snooze button again and again. From classic blue-plate specials of Corned Beef Hash and Eggs to an innovative brunch of Spicy Orange Pancakes, here are frittatas and omelets, quiches and stratas, casseroles and skillet entrees, sandwiches and wraps, French toast and pancakes, waffles and cereals, meats and potatoes, breads and fruits plus a bevy of beverages and the basic how-to. Breakfast-it s not just for breakfast anymore.













poached eggs (see page 40) Hollandaise Sauce (recipe follows) Watercress sprigs for garnish In a medium, lightly sprayed or oiled nonstick skillet over medium heat, fry bacon for 1 to 2 minutes, turning once. Place 2 muffin halves, cut-side up on each of 4 plates. Place a slice of bacon and a poached egg on each muffin half. Spoon Hollandaise Sauce over each egg. Serve immediately, garnished with watercress. Note: You can replace the Canadian bacon with slices of cooked bacon or thinly sliced

SERVES 4 W E E K E N D F R I T TATA On a lazy weekend, relax and enjoy this plump frittata with sausage, bell pepper, and mushrooms. Serve with Apple-Orange Fruit Compote (page 313) and sourdough toast. In a large ovenproof skillet over medium-high heat, cook sausage and bell pepper, breaking up sausage with a spoon, for 3 minutes. Add onion and mushrooms and cook until sausage is no longer pink and vegetables are tender, about 5 minutes longer. Add oil, if needed. Preheat broiler. In a medium

purchased salsa for topping Sour cream for topping Sliced green onions for topping T H E B I G B O O K O F B R E A K FA S T Chopped avocado for topping 148 Preheat oven to 350°F. In a large bowl, whisk eggs. Add flour, baking powder, salt, pepper, half the Cheddar cheese, all of the cottage cheese, butter, and chiles and mix well. Place in a lightly sprayed or oiled 8-by-111/2-inch baking dish. Bake, uncovered, for 30 minutes. Sprinkle remaining cheese on top and bake until eggs are set and

minutes. To assemble, lay a tortilla on a plate. Add half the egg mixture, half the avocado, and half the cheese. Roll up, folding in the ends. Repeat with remaining tortilla. Garnish plate with orange or grapefruit slices. SERVES 4 BREAKFA ST PIZZA Love pizza? Here is a simple, fast open-face sandwich for breakfast, lunch, or supper. Preheat oven to 400°F. In a medium skillet over medium heat, combine sausage, mushrooms, oregano, and pepper to taste, and cook, breaking up sausage with a

expensive due to higher production costs. ORGANIC EGGS. Eggs from hens fed on high-quality grains, free from hormones and pesticides or com- mercial fertilizers. (No commercial laying hens are fed hormones.) T H E B I G B O O K O F B R E A K FA S T FARM EGGS. 34 Eggs straight from the farm. Properly stored, they are superior in taste and freshness. TRADEMARK EGGS. Eggs marketed under different brand names from hens fed a high-quality, vegetarian diet. They contain 25 percent less fat

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