Super Easy Waffles – (From Epicurious)

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 2 eggs

Combine the flour, baking powder, and salt in a big mixing bowl.  Whisk the milk, sugar, vegetable oil, and eggs together in a mixing bowl.

Gradually pour the milk mixture into the dry mixture. Stir until blended. Don’t worry if there are a few lumps.  This will happen.  Make sure not to over-mix the ingredients.  You want light and fluffy waffles.

Pour the batter into your waffle maker and cook according to your waffle maker instructions.  Each waffle maker is different, so the amount of batter needed varies.  Cook for 4-6 minutes or until the waffle maker stops steaming.  The lack of steam is a sure fire way to determine when the waffles are done.

If you like your waffles a little crispy, add a minute to the cook time after the waffle iron stops steaming.

These waffles are fast easy and delicious.  You need to try these out.

Baked Eggs with Spinach – (Adapted from Bon Appetit September 2010)

• 6 slices bacon
• 5-ounce bag of spinach
• 2 English muffins halved
• 4 large eggs
• 4 tbs heavy cream
• 1/4 cup jack cheese

Cooking the components

Preheat the oven to 400 degrees Fahrenheit.

Halve the English muffins and toast them.

Dice up the bacon, add it to a large skillet and cook it over medium heat until crisp.  Remove the bacon and reserve the bacon grease.

Add the the spinach to the skillet.  Season with salt and pepper and then cook for about 1 minute.

Assembly

Brush four 1-cup ramekins with the bacon grease.

Place one English muffin, split side up in each ramekin.

Then divide the spinach and bacon between the ramekins.  Top with Jack cheese.

Using the back of a spoon make a well in the center of each ramekin.   Gently crack 1 egg into the center of each ramekin.  Spoon 1 tbs of cream over each egg. Season with salt and pepper.

Bake until the egg whites are just set but still have runny yolks.  14-16 minutes.

These were amazing.  The spinach, bacon, egg and cheese all together in a single dish.  The English muffin absorbed the runny yolk perfectly.

This is a must breakfast treat the next time you have guests in town.  It is quick, simple and a little fancy.  Perfect.

Bacon Waffles

• 1 lb bacon, cooked
• 1 3/4 cups all-purpose flour
• 1 tbs sugar
• 1 tsp baking powder
• 1/4 teaspoon salt
• 1/2 tsp vanilla
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup canola oil
• 2 egg whites

The Bacon

The easiest way to cook the bacon is in the oven.  It comes out perfectly flat and all of the strips are done at the same time. Also it gives you plenty of time to make homemade waffles.  Preheat your oven to 400, place the bacon on a rack over a sheet pan and cook for 25-35 minutes.  This all depends on how crispy you like your bacon.

The Batter

In a medium mixing bowl whisk together flour, sugar, baking powder, and salt.  In another medium sized bowl beat egg yolks slightly. Stir in milk, vanilla and oil.   Add the egg mixture to the  dry mixture. Stir just till moistened.

Just a little bit more mixing

In a small bowl beat egg whites until stiff peaks form (tips stand straight up).  You can use a mixer, but if you are about to eat 3 waffles like I do, you may want to do it by hand.  A little exercise can’t hurt, right?

Mixing by hand is not that hard

Gently fold the egg whites into the mixed batter, leaving a few fluffs of egg white, Do not overmix.   The key to light and airy waffles is to not over-mix the batter.

Fold in the egg whites, almost there in the pic. A few more folds and the batter is ready. Remember do not over mix.

Spoon waffle batter into your waffle iron, making sure not to overfill it.  Then criss-cross two pieces of bacon over the filling.  Then top with a bit more of the waffle mix.

Next cook the waffles until they are done.

This varies with each waffle iron.  Check your manufacturers instructions for details on cooking times.  When done remove and serve.

Look at a bite.  These are amazing!!

These were some of the most delicious waffles ever!  They were ridiculous.

You definitely need to try these or the original bacon pancakes.

Top with a little powdered sugar and this breakfast treat is going prime time.

Cinnamon Sugar French Toast

• 10 slices thick bread – I like challah or other soft breads.
• 3 eggs
• 1 cup milk
• 3 tbs brown sugar
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Preheat a skillet or griddle to medium/high heat approximately 350 degrees.

In a bowl combine the milk, eggs, brown sugar, vanilla, cinnamon and nutmeg.  Whisk together until everything is incorporated.  I then pour it into a pie plate so that I have plenty of surface area to dip the bread.

Purchase thick sliced bread or slice your own to about 3/4 to 1 inch thick.

Dip the bread into the egg mixture, flip and then let drain for a couple of seconds.

Place the bread onto the cooking surface.  Repeat with the remaining bread until you have filled up all available cooking surfaces.  Let the French Toast cook on the first side until the surface is golden brown.  Roughly 1-2 minutes.  Then flip and continue to cook until the other side is browned.  Cooking times will vary depending on the thickness of the bread and how hot of a cooking surface you have.

Remove the cooked French Toast to a plate and keep warm in the oven until you have cooked all of the bread.

Cut the French Toast into diagonals and plate.  Cover with powdered sugar and you are good to go.

Heck, top with an egg and you are good to go.

Breakfast Potatoes

• 1 lb Russet potatoes
• 1 bell pepper
• 1 medium onion
• 3 tbs vegetable oil
• 1 tbs paprika
• 1 tsp rosemary
• 1 tsp oregano
• kosher salt and freshly ground black pepper to taste

Peel and wash the potatoes.  Place them into a pot of boiling water and partially cook them till fork tender.  10-15 minutes.  When cooked remove the potatoes from the boiling water and run them under cold water to stop the cooking.

While the potatoes are cooking dice the peppers and onions into bite sized pieces.

When the potatoes are cooled dice them up into bite sized pieces.

Heat a large skillet to medium/high heat and add the vegetable oil.  Toss in the peppers and onions and cook for 5 minutes or until the onions and peppers soften.

Add the potatoes and the seasonings.

Cook until the potatoes are golden and crisp, roughly 10 minutes.

Serve as a side to your favorite breakfast dishes.

I love potatoes….

The pizza browned nicely and allowed the eggs to finish setting.  The best way to start the morning.

Breakfast Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 3/4 cup salsa – or 3/4 diced tomatoes
  
• 4 eggs
• 1/4 cup milk or cream
• 1/2 pound bacon – cooked
• 1/2 cup parmesan cheese
• 1 cup cheddar cheese
• salt and pepper

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat the oven to 500 degrees.  If you have a pizza stone have it preheat with the oven.

Crack the eggs into a medium bowl.  Add the cream and a pinch of salt and pepper.  Whisk until light and fluffy.  The more air you get into the eggs now, the lighter the scrambled eggs.

Place a skillet over medium heat.  Once the skillet is preheated, add a dab of butter or vegetable spray and pour in the egg mixture.  Using a spatula form the eggs into a partial scramble.  You do not want to fully cook the eggs, but you don’t want them too runny either.  When the eggs are scrambled but still a little runny remove them from the heat.

Roll out the pizza dough and cover with the salsa.  If you don’t have salsa add 3/4 cup of diced tomatoes seasoned with a little salt and pepper. Next place dollops of scrambled eggs over the entire pizza.

Cover the mixture with Parmesan cheese and then top with the bacon broken into bite sized pieces.

Finally top with the cheddar cheese.

Place the pizza in the oven and have it cook for 12-15 minutes or until the cheese and crust are browned.

Let it cool for 1 minute before slicing.

This was the perfect start to a snowed-in morning.  It helped me get the energy that I needed to shovel my car out.

Doesn't look that bad, but the car to the right is camry not a SUV.

With Dana helping it only took 2 hours.  Supposed to get another storm tomorrow.  Wish me luck.

Eggs baked in roasted tomato sauce

Serve with some toasted slices of baguette and you have a great breakfast.

Eggs Baked in Roasted Tomato Sauce – (From Marisa May via December Issue of Food and Wine)

• 1 – 1 1/2 pounds of plum tomatoes
• 2 garlic cloves, smashed
• 2 tbs extra virgin olive oil
• kosher salt and freshly ground black pepper
• 1 tsp chopped oregano
• 8 large eggs
• 2 tbs freshly grated Parmesan or Romano cheese

Preheat the oven to 400 degrees.

Slice the tomatoes in half lengthwise and then toss them with the extra virgin olive oil, garlic, salt and pepper.  Place into a roasting pan and arranged cut side up.  Roast for 15 minutes.

Tomatoes ready to roast, arrange cut side up.

Remove the tomatoes from the oven and then flip them cut side down.  Continue to roast until the soft.  Roughly 20 minutes.

Flip cut side down and continue to cook

Let the tomatoes cool slightly and then add the tomato mixture to a blender and puree.  Add the oregano and blend again for a couple of seconds.

Look at all of the steam coming from the tomatoes in the blender

Arrange four oven-proof bowls on a sheet pan.  Then strain the pureed sauce into the bowls.

Strain the sauce into the bowls

Crack two eggs into each dish and season with a little salt and pepper.  I found that cracking the eggs individually into a small bowl and then slowly pouring the eggs into the dish worked the best.

Crack the eggs into the sauce

Next grate 1/2 – 1 tablespoon of the cheese over the eggs.

Grate the cheese

Bake for 15-20 minutes in the preheated 400 degree oven.  When the whites are set, you are ready to eat.

The money shot

Serve it with a side of toasted bread.

Pumpkin Waffles

These go great with warmed natural maple syrup.

Pumpkin Waffles – (adapted from Spiced Pumpkin Waffles)

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1 cup milk
• 2/3 cup buttermilk – optional if you don’t have any up the milk to 1 2/3 cups.
  
• 4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.

Dry Ingredients

In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.

Gently fold in the flour mixture.

Waffle Batter

Waffle irons vary, so add as much batter as the manual says.  My cheap POS waffle iron uses about 3/4 cup of batter and cook for 4-5 minutes until perfectly done.  In my previous waffle experience I wrote how I burned my hands by holding the waffle iron lid closed.  Well I finally pulled a MacGyver and fixed it with a coat hanger.

Homemade lock made out of a coat hanger

When they are browned and the steam has stopped coming out of the waffle iron, they are done.

Browned and ready to eat.

These are great with a fresh maple syrup.

Topped with butter and syrup.

The Ultimate Waffle

I added a bit of sugar and vanilla to the recipe to give the waffle a little more depth.

Light and Fluffy Waffles - (adapted from the Better Homes and Gardens Cookbook)

• 1 3/4 cups all-purpose flour
• 1 tbs sugar
• 1 tsp baking powder
• 1/4 teaspoon salt
• 1/2 tsp vanilla
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup canola oil
• 2 egg whites

In a medium mixing bowl whisk together flour, sugar, baking powder, and salt.

In a separate bowl beat egg yolks slightly. Stir in milk, vanilla and oil.  Make sure to use a medium sized bowl.  I made the mistake of trying to use a cereal bowl and it totally was not big enough.

Need a little bigger bowl

Add the egg mixture to the  dry mixture. Stir just till moistened.

Just a little bit more mixing

In a small bowl beat egg whites until stiff peaks form (tips stand straight up).  You can use a mixer, but if you are about to eat 3 waffles like I do, you may want to do it by hand.  A little exercise can’t hurt, right?

Mixing by hand is not that hard

Gently fold the egg whites into the mixed batter, leaving a few fluffs of egg white, Do not overmix.   The key to light and airy waffles is to not over-mix the batter.

Fold in the egg whites, almost there in the pic. A few more folds and the batter is ready.

Spoon waffle batter into your waffle iron, making sure not to overfill it.  This is key, as you can see from the photos, I did not read the manufacturers suggested amount for batter.  I went a tad over.

Should have read the instructions, NAH.

Serve with butter and syrup.

Ready to eat

Tips to buying waffle irons.  Make sure that your waffle iron locks.  The cheap waffle iron that I purchased does not lock the lid.  So the batter as it raised, opened the iron and caused the waffles to be deformed.  I had to manually hold the lid down for 5 minutes to get the waffles to come out correctly.  Doesn’t sound too hard, but making waffles causes a lot of steam to be formed.  Totally burned my hands a couple of times.  My tip – you get what you pay for.  Spend the extra $5 for a waffle iron that locks.

The Krispy Kreme Breakfast Sandwich

Yep that is a bacon, egg and cheese sandwich between a Krispy Kreme doughnut bun.

The Krispy Kreme Breakfast Sandwich

• 1 egg
• 2 slices of bacon
• 1 slice of your favorite cheese
• 1 Krispy Kreme Doughnut
• salt and pepper to taste

To start you need a Krispy Kreme Doughnut.  I used a fresh off the line doughnut and it was a little too soft to cut.  I would recommend using one that has completely cooled.  Cut the doughnut in half.

The doughnut

Next fry up some bacon.  I used the microwave as I was in a hurry.  Place the two strips of bacon on a couple layers of paper towel that are arranged on a microwave safe plate.  Cover the bacon with another paper towel and place in the microwave on high for 4 minutes.  It comes out perfect every time.  Microwaves vary so you may have to decrease or increase the time by 30 seconds.

Bacon, perfectly crispy

Next fry up an egg.  I like a hard yolk in my breakfast sandwiches.  Maybe it is because the golden arches as a kid, not sure.  But I usually break the egg to get a nice solid egg platform.  Cook the egg and then fold it into a square.  Place the bacon on top and then layer on the cheese.  To melt the cheese perfectly, put a couple of drops of water in the pan and then cover.  The steam will melt the cheese perfectly.

Steam melts the cheese perfectly

Place the egg on top of the doughnut half.

Place on the bottom half of the doughnut

Top with the other half of the doughnut and enjoy.

Don't worry about the calories.

Enjoy!!