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Posts Tagged ‘breakfast’

This is the kind of breakfast that you drink a Mimosa with; the kind of breakfast that Daniel Boulud makes at home in the morning. I want to tell you what’s in it now, but you’re going to have to read the recipe.

Ingredients (for 1):

  • 2 eggs
  • 1 teaspoon sour cream or creme fraiche
  • 1 brown tomatoes (I used Kumato)
  • feta cheese crumbles
  • black truffle butter—its street name is “pleasure”
  • mache (lamb’s lettuce)
  • Wegman’s basting oil with grapeseed oil, canola oil, thyme, parsley, and garlic
  • 1 slice of toast

1. Make a double boiler by boiling water in a saucepan and placing a glass bowl on top—make sure the bowl’s bottom does not touch the water. Whisk in the eggs with the sour cream or creme fraiche. Add sea salt and black pepper. Whisk often.

2. Toast some bread. Use anything on hand. Slather with black truffle butter. Continue whisking the eggs—it takes a while. I placed a lid on the bowl, a few times to speed up the process. The eggs are done when the curds form and they are moist, but not oozy. They should be a little more stable than cottage cheese, yet more custard-like than your usual eggs.

3. Spoon eggs onto the bread along with the thin slices of brown tomato (feel free to use any good quality tomato). Drizzle the oil around the plate and on the tomatoes and lettuce garnish. Top with feta cheese crumbles and some extra Crème Fraîche or what you will. Savor the pleasures of what breakfast was meant to be: unadulterated by Bisquick, Aunt Jemima, or hash browns.

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My mom was about to eat cereal for breakfast, but I decided to make these breakfast tostadas. Although she loves cereal, I think she was happy that she decided to have my breakfast instead.

Ingredients:

  • Corn tostadas. They look like this:

  • chopped onions
  • chopped green peppers
  • corn (I used canned)
  • 2 cloves of garlic
  • chopped tomatoes
  • eggs
  • shredded cheese (I used a Mexican blend)
  • 1 lime
  • sour cream
  • guacamole

1. In olive oil, sauté the onions, bell peppers, and corn until they caramelize and slightly brown. Add minced or pressed garlic and season; I used Goya Adobo seasoning and a Southwestern blend. Season to your taste.

2. Beat eggs—I usually do two per person—with a splash of milk. I seasoned my eggs with adobo as well. Just scramble these however you like.

3. In the microwave, melt a layer of shredded cheese on the tostadas (about 30 seconds). Build the tostada by layering with eggs, onions and peppers, and chopped tomatoes, respectively. Squeeze some lime juice over the top. I garnished it with half of a lime slice, twisted. Sour cream and guacamole are the perfect condiments for the dish.

My parents ate this like a pizza, and I ate it with a fork and a knife. This is a satisfying meal without the need for sliced bread. All three of us loved it. Make this dish your own. If you like jalapeños, add them!

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In my opinion, nothing from a box is “part of a complete breakfast”. Breakfast should not be a meal that is put on the back-burner. Instead, it should be a flavorful and energy-boosting meal that is always changing. This is not THE Figatner breakfast because it lacks bagels, but it is common in our household.

Ingredients:

  • 2-3 yukon gold potatoes
  • 3 mini peppers (combo of colors is best)
  • chopped chives
  • 1 tomato
  • 1 Vidalia onion, chopped
  • extra-virgin olive oil
  • paprika, garlic pepper (includes garlic, pepper, and salt)
  • 2 cloves fresh garlic

1. Microwave the 3 potatoes for about 8 minutes. Different amounts of potatoes will affect the cooking time. Be sure to poke the potato with a fork first. I didn’t, opened the microwave, and the potatoes screamed like a third-grader having a temper tantrum. (Please note: the fork technique only works for spuds!)

2. Heat a large skillet and then add oil. Sauté chopped peppers and the onion with one clove of pressed garlic, salt, and pepper. Empty it into a bowl (it will be re-added).

3. Cut the potatoes into cubes and lightly coat in all-purpose flour. Freshly coat the pan with oil and disperse the potatoes in one layer.  Season with paprika, garlic pepper, oregano, fresh pepper, and chives. Let it sizzle on high heat until one side becomes crispy and brown and flip. You may add the sautéed vegetables. I also added one chopped tomato because it was farm-grown and vibrantly colored.

4. Season again to taste and add any fresh herbs on hand like parsley or basil. We ate this with Over-easy eggs and toast.

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