Tag Archives: breakfast

Salmon and Asparagus Quiche

(makes 4 servings)


1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste


Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.

Steak and Eggs With Chimichurri

1 serving


2 tablespoons fresh parsley (chopped)
2 tablespoons fresh cilantro (chopped)
2 tablespoons olive oil
1 tablespoon lime juice (fresh squeezed)
1 teaspoon garlic (minced)
2 teaspoons salt (divided)
1/2 teaspoon crushed red pepper flakes
1 (6-ounce) rib-eye steak (or sirloin steak)
1 teaspoon ground black pepper
2 tablespoons butter (divided)
2 large eggs
Optional: Hot sauce (for serving)


Make the chimichurri sauce first. Whisk together the fresh parsley, cilantro, olive oil, lime juice, garlic, a teaspoon of the salt, and the crushed red pepper flakes in a small bowl. You can also process this sauce in the food processor for a finer minced sauce. You can do this step up to a day ahead of time. The longer it sits, the more flavorful it will get.

Generously salt and pepper both sides of the steak.

Heat a cast iron skillet or another heavy-bottomed pan on high heat. Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear.

Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan. Generously season the eggs with salt and pepper too. You can fry them in a different pan if you wish.

Cook the steak and the eggs another 3 minutes for medium rare. You’ll know the eggs are done when the whites are set and the yolks are still jiggly. Heat for longer if you want a more well done steak. You can also flip the eggs if you like them over easy.

Top the steak with the chimichurri sauce and serve with a little hot sauce if you like. Wait a few minutes to allow the steak to rest before slicing.

– Leah Maroney

Lacy Cornmeal Pancakes With Strawberry Compote

4 servings
This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC.



1 lb. strawberries, hulled, halved if large
2 Tbsp. dark rum (optional)
2 Tbsp. sugar

Pancakes and assembly

1 1/2 cups whole milk
4 tsp. apple cider vinegar
1 1/2 cups (225 g) cornmeal
3/4 tsp. baking soda
3/4 tsp. kosher salt
2 large eggs
4 Tbsp. unsalted butter, divided



Cook strawberries, rum, sugar, salt, and 2 Tbsp. water (add 1/4 cup water if not using rum) in a medium saucepan over medium heat, stirring occasionally, until strawberries are softened and juices have thickened and are syrupy, 20–25 minutes. Let compote cool completely before serving.

Do Ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.

Pancakes and assembly

Stir milk and vinegar in a small bowl. Let sit until milk curdles and sours, about 5 minutes.

Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl.

Whisk eggs into milk mixture, then add to dry ingredients and whisk vigorously to combine.

Melt 1 1/2 tsp. butter in a large nonstick skillet over medium-high. Ladle 1/3 cup batter into skillet. Cook pancake until lacy and browned underneath, about 3 minutes. Flip and cook just until cooked through, about 1 minute. Transfer to a plate (or keep warm on a baking sheet in a 300° oven until ready to serve if desired). Working in 7 more batches, repeat process with remaining butter and batter to make a total of 8 pancakes.

To serve, divide pancakes among plates and spoon compote over.

– Bon Appétit

Fried Rice with Spring Vegetables and Fried Eggs

4 servings
Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled — overnight is ideal.


1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
2 tablespoons vegetable oil, plus more for drizzling
1 small shallot, thinly sliced
1/2 serrano chile, thinly sliced
1 1/2-inch piece ginger, peeled, grated
1 large egg, beaten to blend
3 cups leftover cooked rice or other grain
1/2 bunch asparagus, sliced into 1-inch pieces on a diagonal
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 tablespoon (or more) white or regular soy sauce
4 Olive Oil–Basted Fried Eggs (for serving)


Cut ramp bulbs in half and slice greens into 1″ pieces. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes.

Add beaten egg and stir to break up; cook just until set, a matter of seconds. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute.

Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes.

Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.

Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

– Bon Appétit

Hot Chocolate Baked French Toast

Anna Stockwell
With a dense custardy inside, a crispy crust, and an extra dose of hot chocolate sauce to pour over the top, this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.
8–10 servings


Unsalted butter (for pan)
1 (1-pound) loaf country-style or “peasant” white bread, sliced 1/4″-thick
3 cups heavy cream
6 ounces milk chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1 tablespoon vanilla extract
9 large eggs
2 cups whole milk
1 cup sugar
1 1/4 teaspoons kosher salt
1/2 cup hazelnuts, coarsely chopped


Butter a 13×9″ baking dish. Arrange bread slices in overlapping rows in dish.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.

Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.

Preheat oven to 350F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35–40 minutes longer. Let cool 10 minutes.

Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3–5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Serve French toast with hot chocolate sauce and toasted hazelnuts.

Do Ahead

French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.

Carrot Cake Muffins With Cream Cheese Filling


For Carrot Cake Muffins:

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)

For the cream cheese filling:

10 ounce cream cheese-softened
1/4 cup + 1 Tablespoon sugar
1/2 teaspoon vanilla

For the streusel topping:

1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt

For the glaze:

1 Teaspoon milk
1/4 cup powdered sugar


Preheat the oven to 400F.

Line standard cupcake pan with paper liners and set aside.

For streusel topping: In a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.

For cream cheese filling: Beat together the cream cheese, vanilla and sugar until smooth, set aside.

For muffins: In a large bowl, whisk together all dry ingredients listed for the muffins.

In a small bowl, whisk together the eggs, water and oil.

Stir the egg mixture into dry ingredients.

Fold in the grated carrots and stir well to combine.

Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full.

Top with streusel topping and bake for about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.

Remove the muffins from the oven, let them cool for 10 minutes in the pan, then transfer to a cooling rack.

For the glaze: Stir 1 tablespoon milk with 1/4 cup powdered sugar until mixed well, and drizzle over the muffins before serving.

Author’s Note: Instead of grating raw carrots which can sometimes lead to a stringy, half cooked carrot, I cooked the carrots and smashed them. If you have leftover cooked carrots from dinner, these muffins would be a delicious way to use them.

Super Duper Zucchini Muffins


2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.


Homemade Butter-Maple Pancake Syrup


1 cup water
1 cup brown sugar, packed
1/2 cup granulated sugar
1/8 teaspoon cream of tartar *
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
1 1/2 teaspoon maple extract


In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.

Bring to a simmer and stir in cream of tartar and salt.

Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)

Once thickened, remove from heat and stir in butter.

Once butter has melted stir in vanilla extract and maple extract.

Pour syrup into a serving dish.

Let syrup cool slightly, which will allow it to thicken up even more.

Store in the fridge. (syrup will solidify, microwave to reheat)

By Divas Can Cook

* Note: If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice.

Cinnamon French Toast Sticks


4 thick slices white bread, preferably stale (Note 1)
2 eggs
1/4 cup milk
1/3 cup white sugar
1 tsp cinnamon powder
3 tbsp butter
Maple syrup to serve (optional)


Remove crust of each slice, then cut each into 3 equal thick batons.

Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.

Combine the cinnamon and sugar on a plate.

Melt 2 tbsp of the butter in a large pan over medium high heat.

Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.

Turn to cook each side until golden.

Immediately transfer to the plate with the cinnamon sugar and roll to coat. It’s important to do this quickly while they are hot straight out of the pan so it sticks.

Melt remaining butter and cook the remaining french toast sticks.

Serve immediately with maple syrup to dunk the sticks in.

Recipe Notes:

1. Cut the slices thick enough so when you cut the crusts off then cut into 3 batons, the slices are thick, square batons about 1.7 cm / 2/3″ thick.

French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.

2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won’t flop when picked up using fingers).

Breakfast Egg Muffins

Yield: 12


10 large eggs
1/3 c. milk
1 c. White Cheddar Cheese (shredded)
6 oz. cooked bacon
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives


Preheat oven to 375 degrees.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups.

Sprinkle with remaining 1/4 c. cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.


Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)