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Tag Archives: Breakfast Recipe

Eggs Florentine with Hollandaise Sauce

A variation of Egg Benedict, Eggs Florentine substitutes the ham/bacon with spinach.  The Hollandaise sauce could not have been easier to make.  Just make sure the butter is hot and that you pour it very slowly in the running blender.  You also must have enough ingredients for 6 servings in the blender in order for the sauce to blend well.

Ingredients:

  • 2 eggs
  • 1 English muffin, split in half
  • 1/2 bags of spinach (5 oz), thawed
  • 2 cloves garlic
  • Dash of nutmeg
  • salt and pepper

Blender Hollandaise Sauce Ingredients: (for 6 eggs)

  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
  • 1/2 cup butter

A. Poached Egg Directions:

  1. Pour 1-2 tablespoons of vinegar and 1/2 teaspoon of salt into a pot of water
  2. Bring the water to boil, then reduce the heat to medium.
  3. Crack an egg to the water
  4. Poach the egg for 3 minute then remove with a slotted spoon

B. Sauteed Spinach:

  1. Heat oil or butter over medium-high heat.  Add garlic and saute for 1 minute.  Add spinach and saute, stirring for 2 minutes.  Season with salt and freshly ground pepper and nutmeg to taste.

C. Blender Hollandaise Sauce Recipe: – allrecipes.com 

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Egg Florentine Directions:

Toast the English muffin. Spoon the sauteed spinach on the toast.  Top with the poached egg and drizzle with hollandaise sauce.  Season with freshly ground black pepper and serve immediately.

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Posted by on July 18, 2011 in Breakfast Recipes

 

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Sausage, Cheese and Potato with Fried Egg

A simple and tasty brunch!  Serve with a piece of toast and a cup of coffee, and you have the perfect start to a Sunday morning! 😀

Ingredients:

  • 2 cloves garlic, minced
  • 1 potato, cubed
  • 1/3 cup green pepper, diced
  • 1/3 cup of sausage
  • 1/2 cup of cheddar cheese or 2 slices American cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • Salt (or garlic salt) and pepper to taste
  • 1 egg

Directions:

In a skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.  Serve with toast and fried egg. 🙂

 

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Baked Egg with Mushrooms Roasted Pepper and Spinach

After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

  • 1 clove garlic, chopped
  • 1/3 small onion, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen spinach, thawed and squeezed away excess water
  • 1 roasted red pepper, chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 egg

Directions:

  1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
  2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.

 

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Banana Crumb Muffins

The crumb topping is what makes these banana muffin special than the other muffin.  I’m really glad they came out moist and fluffy even using whole wheat flour.  The only thing that I will change next time is to add more crumb topping!! 🙂

(Makes 24 mini muffins + 4 regular size muffins)

Dry Ingredients:

1 1/2 cups whole wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

2 bananas, mashed
5/8 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb Topping:

1/3 cup packed brown sugar
1 1/3 tablespoons whole wheat flour or all-purpose flour
1/8 teaspoon ground cinnamon
1/2 tablespoon butter

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or line with muffin papers.
  2. Mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened (don’t over mix!).  Spoon batter into muffin cups.
  3. In a small bowl, mix together brown sugar, tablespoons flour and cinnamon. Cut in 1/2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. *Mini muffins takes about 16-20 minutes.

More Muffin Recipes:

Blueberry Ricotta Muffins

Chocolate Ricotta Muffins

Chocolate Chip Banana Muffins

Banana Muffins with Walnuts

 

 
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Posted by on March 28, 2011 in Baking Recipes, Breakfast Recipes

 

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Banana Muffin with Walnuts

This Sunday afternoon, I made two different kind of Banana Muffins.  I made some alterations to the original recipe using whole wheat flour, one less banana and less sugar.  The first time I made these muffins, I thought they were too sweet and too moist.  So this time, I used 2 banana and 3/8 cup of sugar.   They came out just right for my taste!

 

(Makes 24 mini muffins + 4 regular size muffins)

Dry Ingredients:

1 1/2 cups whole wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

2 bananas, mashed
5/8 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

3/4 cup walnut, chopped or baking walnut pieces


Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin cups or line with muffin papers.
  2. Mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened (don’t over mix!) and then fold in the baking walnut pieces.  Spoon batter into muffin cups.
  3. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. *Mini muffins takes about 18-20 minutes.

More Muffin Recipes:

Blueberry Ricotta Muffins

Chocolate Ricotta Muffins

Chocolate Chip Banana Muffins

Banana Crumb Muffins

 

 
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Posted by on March 28, 2011 in Baking Recipes, Breakfast Recipes

 

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Chocolate Chips Banana Pancake

This banana pancake has a creamier texture than regular pancakes.  It’s moist and fluffy and very easy to make.  The combination of molten chocolate and banana is absolutely delicious and makes it good for both breakfast, dessert, or maybe even a late night snack!

Wet Ingredients:

  • 1 large egg
  • 1/2 cup soymilk
  • 1 tablespoon oil
  • 1 ripe banana mashed
  • 1/2 teaspoon vanilla extract

Dry Ingredients:

  • 1/2 cup flour
  • 1/2 tablespoon brown sugar
  • 1 teaspoon baking powder
  • pinch of salt and cinnamon
  • 2 tablespoons of semisweet chocolate chips

Directions: (makes 6 pancakes)

  1. Mix the wet and dry ingredients separately.
  2. Combine flour mixture into banana mixture; batter will be slightly lumpy.
  3. Stir in chocolate chips into the batter.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

 

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