Holiday Breakfast Round-Up + Pink Saturday

We have lots going on today. It's Pink Saturday and we've been asked to share our favorite holiday movie with you. That's way too easy, so I'm going to cheat a bit and simply give you a visual clue. There will be no homework for anyone who can correctly name my favorite movie. Are you ready?



....and finally I want to share some ideas for holiday breakfasts with you. The recipes that appear below are easy to make but they produce dishes that are festive enough to make holiday meals special. I must admit I'm a bit spoiled when it comes to holiday breakfasts. The Silver Fox makes breakfast on Thanksgiving and Christmas morning, so the recipes are, of necessity, very straightforward and easy to complete. As an aside, they are also very easy to clean up after. Add one or several of them to the menu for your holiday breakfast or brunch and I know you'll be happy with the results. Here are some of my favorites.






Asparagus and Mushroom Strata









Eggs Florentine












Oven Baked Scrambled Eggs









Frittata with Spring Herbs and Leeks











Pumpkin Pancakes with Orange Caramel Syrup









Baked French Toast with Cardamom and Apricot Preserves










Breakfast Polenta with Chorizo and Queso Fresco










Smothered Eggs in Spoonbread











Swiss Onion Tart











Brussels and Liege Waffles







This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Crustless Onion Quiche

From the kitchen of One Perfect Bite...This lovely crustless quiche is wonderful to have on nights when real appetite fails you. It's also great to have on Sunday morning or for a holiday brunch when your appetite runs wild. It is inexpensive to make and can be prepared by novice cooks without special equipment. The Silver Fox makes this for me when I'm not feeling well. Believe me, if he can do it, you can do it. The onions are bothersome, but doable, and they are a perfect way to teach the culinary technique of sweating. A video showing how to sweat onions can be found here. Please notice the pan used here is a 10-1/2 inch round baking dish. If you use a pan of smaller size you'll have to adjust cooking time. While this can be assembled hours ahead of serving, I bake it at the last minute and serve it warm. I've found the onions get watery in the quiche sits around for too long a time. I usually serve this with a salad and really good peasant bread. If I've convinced you to try this, my work here is done. I'll leave supper in your capable hands. Here's the recipe.

Crustless Onion Quiche...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Ingredients:

Unsalted butter for greasing baking dish
1 pound onions, peeled
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
Kosher salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 large eggs
1/4 cup whole milk
3 tablespoons heavy cream

Directions:
1) Preheat the oven to 425 degrees F. Generously butter bottom and sides of baking dish. Set aside.
2) Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
3) In a large unheated skillet, combine onions, butter, thyme, salt, pepper, and nutmeg. Sweat over moderate heat, covered, until onions are soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning. Set aside.
4) Crack eggs into a medium-size bowl and whisk just to blend. Whisk in milk and cream.
5) Transfer onions to prepared baking dish, smoothing them out with back of a spoon. Pour egg mixture over the onions. Season with additional pepper and nutmeg.
6) Place in center of oven and bake until top is a deep golden brown and custard is firm, about 30 minutes. To test for doneness, insert tip of a knife in the center of quiche. It is done when the knife comes out clean. Do not underbake or the quiche will be mushy, not firm. Let sit for about 5 minutes to firm up. Serve warm, cut into thin wedges. Yield: 8 servings.

You might also enjoy these recipes:
Swiss Chard Quiche - Foodie/Nutritionist
Golden Onion Mushroom Quiche - The Edible Garden
Corn Quiche with Tortilla Crust
Spinach, Zucchini and Mushroom Quiche - Sing for Your Supper
Potato Frittata - The Comfort of Cooking
Southwestern Sausage Quiche - Plain Chicken
Swiss Onion Tart - One Perfect Bite
Savory Asparagus and Goat Cheese Tart- One Perfect Bite

Spaghetti Frittata

From the kitchen of One Perfect Bite...Our nest had been empty for about two weeks when I learned the wisdom of cooking no more than could be eaten in one sitting. That included some of our favorite pasta dishes. I hate waste and am not fond of reheated noodles, so you can imagine the bemusement on the face of the Silver Fox when I started to make a frittata with deliberately left-over spaghetti. A recipe, found in Eating Well Magazine, convinced me to try a spaghetti frittata, but I wanted to adapt and expand it to include ingredients that are also used in spaghetti carbonara. The recipe was touted as a money saver because it minimized waste by using food that might otherwise be thrown away. Apparently, a family of four trashes nearly $600 of food every year. Before I go any further, let me say this is a nice recipe and it produces an unusual dish that might please those with bored palates. There's not a thing wrong with it. If you have half a pound of cooked spaghetti lying around, it's a good way to use it up. I was drawn to the recipe out of curiosity and my curiosity is now satisfied. I probably will not make this again, but if I did, I'd make some changes. I'd use capellini rather than spaghetti and I'd pour the egg mixture over still warm pasta. The theory being the custard would better coat the pasta when it is warm. As with all stovetop frittatas, there is that awful moment of truth when it must be turned. Prayer and/or swearing help. A better solution would be to bake rather than fry it. Here's the recipe.

Spaghetti Frittata...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

Ingredients:
8 ounces spaghetti, (or 4 cups cooked spaghetti)
1 teaspoon olive oil
4 strips uncooked bacon, diced
1-1/2 cups chopped onion
1 teaspoon minced garlic
2 large eggs
2 large egg whites
1/2 cup skim milk
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tomato, diced (optional)

Directions:
1) Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water.
2) Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a small bowl and let cool slightly. Wipe out pan.
3) Whisk together eggs, egg whites and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add spaghetti.
4) Spray pan really well with nonstick cooking spray and place over medium heat. Pour in egg mixture and distribute evenly in pan. Cook until underside is golden, moving pan around on burner to ensure even cooking, about 6 minutes. Invert a large platter over skillet, grasp platter and skillet with oven mitts and carefully turn over. Lift off skillet and spray it again with nonstick cooking spray. Slide frittata back into the skillet and cook until bottom is golden. Slide frittata onto a platter. Garnish with tomatoes, if using. Yield: 6 servings.

You might also enjoy these recipes:
Frittata with Zucchini Sun-Dried Tomatoes and Sausage - Kalyn's Kitchen
Ratatouille Frittata - Stacey Snacks
Chicken and Orzo Frittata - Cookbook Confessions
Potato Frittata - The Comfort of Cooking
Green Eggs and Ham Frittata - The Pink Apron
Penne Frittata - The Parsley Thief
Frittata with Spring Herbs and Leeks - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite

Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde

From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.

Tomatillo Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients:
1 pound tomatillos, husked
3 jalapeños - fresh, seeded, cut in half
1/2 onion - quartered
1/2 teaspoon ground cumin
1/4 cup cilantro - chopped
1/2 teaspoon salt

Directions:
Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael Nankin

Ingredients:
3 cups tomatillo salsa, thinned to the consistency of tomato soup
4 eggs
Cilantro
Sea salt

Directions:
1) Bring salsa to a simmer in a small saucepan set over medium heat.
2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

You might also enjoy these recipes:
Salsa Verde Bake - The Sweet's Life
Lamb Chops with Salsa Verde - Simply Delicious
Skirt Steak Salsa Verde - Foto Cuisine
Chicken Enchilladas Verdes - One Perfect Bite
Lentil Salad with Salsa Verde - Food 4 Thought
Salsa Verde Pulled Chicken Sandwich - Closet Cooking

Asparagus and Mushroom Strata

From the kitchen of One Perfect Bite...While it is starting to get spindly, asparagus is still available in our local farmers' markets. I've been wanting to make this strata for ages, but for one reason or another kept putting it off. I finally decided it was foolish not to try it while asparagus is so cheap and plentiful. I always welcome recipes that make company breakfast or brunch easier to do and I like stratas because they can be assembled the night before they're needed. This one, adapted from Better Homes and Gardens magazine, is really easy to assemble and it is a pleasant way to start the day. If you are looking for a recipe that will simplify the serving of breakfast or brunch, you might want to give this one a try. It will never replace Eggs Benedict, but it's easy to do and festive. Here's the recipe.

Asparagus and Mushroom Strata...from the kitchen of One Perfect Bite, adapted from a recipe in Better Homes and Gardens magazine

Ingredients:
1 pound thin asparagus spears
1 tablespoon olive oil
1 pound sliced fresh mushrooms
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded Swiss cheese (8 ounces)
2 tablespoons snipped fresh dillweed or 1 teaspoon dried dillweed
12 slices French or Italian bread, cut into 4x1x1-inch sticks
6 eggs
2-1/4 cups half-and-half or whole milk
1/4 cup grated Romano or Parmesan cheese

Directions:
1) Clean asparagus; snap off woody bases. Cut thick spears in half lengthwise. Cut spears into 3-inch pieces. In a large saucepan bring a small amount of water to boiling. Add asparagus. Cook, uncovered, 1 minute. Drain; rinse with cold water. Drain on paper towels.
2) Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper. Cook, uncovered, over medium-high heat for 4 to 5 minutes or until nearly all liquid has evaporated. Set aside.
3) In a bowl toss together the Swiss cheese and dillweed.
4) Cover bottom of baking dish with half of the bread sticks. Top with half of the mushrooms, half of the cheese mixture, and half of the asparagus. Repeat with remaining mushrooms, cheese mixture, and asparagus. Top with remaining bread pieces.
5) In a bowl beat together eggs and half-and-half. Pour mixture over layers in dish. Press lightly with back of a spoon to thoroughly moisten bread. Sprinkle grated cheese over top. Cover and chill 2 hours. Bake, uncovered, in a 325 degree F oven about 45 minutes or until a knife inserted near center comes out clean. Remove from oven; let stand 10 minutes before cutting. Makes 6 to 8 servings.

To Make Ahead: Layer the strata and pour the egg mixture over layers. Cover and chill up to 24 hours. Bake, uncovered, as directed above.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus Soup - One Perfect Bite

Spinach and Pancetta Strata - Pink Saturday

From the kitchen of One Perfect Bite...It's time for the April challenge at Recipes to Rival. This month's challenge, chosen by Temperama of High on the Hog, was a Giada De Laurentis recipe for a Spinach and Pancetta Strata. It's a wonderful recipe for this time of year. It can be assembled the night before serving and that makes it a natural for for a Mother's Day brunch. I cut all the ingredients in half, but made no other changes to the recipe we were asked to prepare. Those of you who have large families to entertain will appreciate the ease with which this can be assembled. The strata is simple to make and it uses readily available ingredients. It is also delicious. One of the nice things about Giada's recipes is their consistency. They are never great but they are always good and visually appealing. I hope you'll try this. You won't be disappointed. Here's the recipe.

Spinach and Pancetta Strata...from the kitchen of One Perfect Bite, courtesy of Giada De Laurentis from Everyday Italian episode: My Family Favorites

Ingredients:
2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Directions:
1) Heat oil in a heavy large skillet over medium heat. Add pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer pancetta to a bowl. Add onion to pan drippings in same skillet and saute until translucent, about 4 minutes. Add spinach and garlic. Saute over medium-low heat until garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and cooked pancetta.
2) Place half of bread cubes in a buttered 3-quart baking dish. Sprinkle half of cheese over the bread, then top with half of spinach mixture. Repeat layering.
3) Whisk milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
4) Preheat oven to 350 degrees F.
5) Bake strata uncovered until puffed, golden brown, and cooked through, about 40 minutes. Let stand 5 minutes before serving. Yield: 8 servings.

You might also enjoy these recipes:
Frittata with Spring Herbs and Leeks - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite
Individual Baked Omelets - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Frittata with Spring Herbs and Leeks

From the kitchen of One Perfect Bite...I so look forward to the opening of our Saturday Market and farm stands. Their first offerings are paltry and pretty much limited to root vegetables, but the color and attractive displays really get my blood running and my mind spinning with thoughts of what's to come. It also adds an interesting dimension to our Saturday morning and offers the opportunity to visit with friends and acquaintances who have been hibernating for the winter. My first purchases are small. A peek in my basket would show carrots, white turnips, mushrooms, some fresh herbs and leeks. The leeks are spectacular. They are long and narrow, the kind you know will be sweet and add great flavor to any meal. I took one look at them and immediately started menu planning. I decided to make a frittata that uses both leeks and spring herbs. This is an extremely flavorful dish and I think those of you who enjoy robustly flavored food will love this. It's a great dish for brunch or a light supper and it's also very easy to do. Here's the recipe I use for a lovely spring frittata.

Frittata with Spring Herbs and Leeks...from the kitchen of One Perfect Bite inspired by Willama-Sonoma

Ingredients:
2 tablespoons butter
4 cups thinly sliced leeks, white and tender green
Salt and pepper to taste
6 large eggs
1/2 cup mixed minced parsley, basil and mint
1/4 cup grated Parmesan cheese

Directions:
1) Melt butter in a large nonstick skillet set over medium heat. Add leaks, season with salt and pepper, and saute until softened, about 15 minutes.
2) Beat eggs in a large bowl. Whisk in herbs, cheese and a pinch of salt. Pour into skillet, stirring quickly to distribute leeks evenly. Reduce heat to low and cook very slowly until sides of eggs are set but center is still a bit moist, about 15 minutes.
3) Preheat broiler. When eggs are set, place skillet under broiler several inches from heat source and broil until top is lightly colored and center firm, about 1 minute. Slide frittata onto a board or serving plate. Cut into wedges. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Smoked Salmon Frittata - One Perfect Bite
Tortilla Espanola - One Perfect Bite
Individual Baked Omelet - One Perfect Bite
Squash and Tomato Oven Baked Frittata - The Recipe Girl
Fresh Thyme and Vegetable Frittata - Iowa Girl Cooks
Asparagus and Fresh Mozzarella Frittata - Kalyn's Kitchen

Eggs in Purgatory - Blue Monday

...and my favorite "blue" boys





From the kitchen of One Perfect Bite...What do you have for dinner after a day of hiking in paradise? Ever the contrarian, I settled on a dish called Uova in Purgatorio, or Eggs in Purgatory. This remarkably versatile Neopolitan dish is the poor man's version of Eggs Benedict. It consists of eggs that are "poached" or baked in a spicy tomato sauce and then spooned over a base that is limited only by the imagination of the cook. I was particularly unadventurous tonight and served ours on thick crusty slices of Portuguese bread. Giada De Larentis has a version of the eggs that she serves on mashed potato cake. It sounds wonderful and I'm sure it's delicious, but this is one of my go-to meals for days where the clock has run out and we have yet to eat. The potatoes would edge the dish into a category more substantial that I wanted to deal with. I'll admit it. I settled, but in doing so I kept the focus of the dish of a wonderful puttanesca sauce and perfectly poached or baked eggs. The eggs absorbed the flavor of the sauce as they cook, so what would seem to be a bland choice for a meal actually becomes something that can excite the palate. While I love this dish made with puttanesca sauce, any good tomato sauce, even the kind that comes in a jar, can be used without compromising your results. This, by the way, is a wonderful choice for a brunch. It can be assembled the night before it's needed and baked off just before serving. Here's a recipe that would make even Dante happy.

Eggs in Purgatory...from the kitchen of One Perfect Bite and countless Neopolitan peasant tables

Ingredients:
Puttanesca Sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 to 1 teaspoon red pepper flakes
1 heaping tablespoon anchovy paste or 1 tablespoon minced canned anchovies
1 can (28-oz) crushed tomatoes
3 tablespoons capers, rinsed and drained
1/2 cup kalamata olives pitted and coarsely chopped
1/4 cup fresh minced parsley
4 - 8 whole eggs
4 - 8 thickly sliced peasant bread
Optional: 1/4 cup grated Parmigiano Reggiano cheese
Directions:
1) To make Puttanesca sauce: Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add garlic, pepper flakes and anchovies to pan and cook just until garlic is fragrant. Stir in tomatoes and simmer for 10 minutes. Add capers, olives and parsley and heat to warm through. Season to taste with salt and pepper.
2) Meanwhile, preheat oven to 375 degrees F. Transfer sauce to a baking pan large enough to hold whatever number of eggs you are using. Crack eggs onto surface of sauce, keeping the eggs yolks intact. Whites may overlap but that's fine. Bake uncovered for 12-15 minutes, until whites are set and yolks are still a bit runny. Add bread to oven about five minutes before eggs finish cooking. Serve eggs over toast and sprinkle lightly with Parmesan cheese. Drizzlw with olive oil and serve hot. Yield: 4 to 8 servings.

You might also enjoy these recipes:
Oven Baked Scrambled Eggs - One Perfect Bite
Piperada Bocadillo - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
Eggs in Purgatory - Serious Eats
Eggs in Purgatory - A Feast for the Eyes

This post is being linked to:
Smiling Sally - Blue Monday

Shrimp Omelet from the Pearl River Delta - Pink Saturday

From the kitchen of One Perfect Bite...Over the years, I've tried at least a thousand recipes and, of that number, only a hundred or so have survived and regularly appear on my table. This homely and unlikely candidate is one of them. The dish comes from Southern China and has several virtues to commend it. It has wonderful flavor and a play of textures that will appeal to almost any palate. It is also easy to prepare. It uses no exotic ingredients and its beautiful play of pink on yellow can be table ready in about 30 minutes. The two primary ingredients are eggs and shrimp. The Chinese rub the shrimp with a paste of cornstarch and salt to whiten them. If you are in a hurry this step can be omitted. The eggs are flavored with a very small amount of sesame oil. The trick to this dish is in the way it is cooked. In China the omelet is cooked in lard. We'll forego that and use canola or peanut oil to cook ours, but you'll need a cup or so of oil. Don't stint on that measure. The shrimp are quickly fried in the oil and then drained. Because they have no coating to absorb the oil, you'll find that almost all the oil remains in the pan after cooking. The shrimp will subltely flavor the oil and add a unique taste to the finished eggs. Omelets made in this fashion are easy to assemble because they are not rolled and require no special techniques to get them from the pan to the table. The eggs are gently cooked in a bit of the flavored oil and as they begin to set the shrimp are added to the pan. The only caution is to make sure you can serve these while they are still hot. This is a lovely, light dish that is perfect for those who avoid meat during the Lenten season. Here's the recipe for this treasure.

Shrimp Omelet from the Pearl River Delta ...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1 tablespoon cornstarch
2 scallions (white part only), finely chopped
6 large eggs
3/4 teaspoon salt
Pinch of pepper
1/3 teaspoon toasted sesame oil
1 cup canola or peanut oil for frying

Directions:
1) Place shrimp in a dish with salt and cornstarch. Add a litlle cold water and gently rub shrimp to whiten them. Rinse thoroughly, drain and pat dry.
2) Beat eggs with salt, pepper and sesame oil.
3) Heat oil in a wok or heavy skillet and fry shrimp just until they turn bright pink, about 2 minutes. Remove and drain.
4) Pour off all but two tablespoons of oil. Add scallions and fry just until softened. Add the egg mixture. Cook gently, stirring slowly, until eggs begin to set. Add shrimp and continue to cook over gentle heat until the eggs are just firm. Transfer to a serving plate and serve immediately. Yield: 2 to 3 servings.

You might also enjoy these recipes:
Oven-Baked Scrambled Eggs - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
Tortilla Espanola - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Smothered Eggs in Spoonbread

From the kitchen of One Perfect Bite...Curiosity and experimentation led me to the version of the recipe you see today. I'm the child of died in the wool Yankees, so it should come as no surprise to hear that I was nearly 40 before spoonbread crossed my lips. Sad to say, it was not love at first bite. Spoonbread, for those unfamiliar with it, is a bit like a pudding or souffle made with cornmeal. While I liked the texture, I thought it was very bland and didn't bother with it for another 20 years. I revisited it because I was looking for new ways to serve baked eggs and thought spoonbread might work if the ingredients could be revved up. That can sometime be dangerous, especially if you're working on recipes for breakfast or brunch. I think I finally have the right balance for this one. It's perfect for a holiday brunch or breakfast in bed. I've added andouille sausage and red pepper flakes so this is definitely spoonbread with an attitude. If you'd like to try something different for a change, I recommend this. I've scaled the recipe for two but it can be doubled if need be. One caution, don't overcook these. You want the egg set but not hard cooked and the center of the spoonbread should be pudding moist. Here's the recipe.

Smothered Eggs in Spoonbread...from the kitchen of One Perfect Bite inspired by Jesse Ziff Cool

Ingredients:
1 cup water
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 cup coarse cornmeal
4 eggs, divided use
1/4 cup butter, divided use
1/2 cup milk
4 ounces Andouille, cut in 1/2-inch dice
2 green onions, thinly sliced
1 teaspoon baking powder
1 teaspoon dried thyme leaves
1/4 teaspoon red pepper flakes

Directions:
1) Preheat oven to 375 degrees F. Grease two (2-cup) ramekins with 1 tablespoon butter. Set aside.
2) Combine water, salt, sugar and cornmeal in a medium saucepan. Gradually bring to a simmer and cook, uncovered, until cornmeal thickens. Add 3 tablespoons butter and stir until melted. Remove from heat and let cool for 5 minutes.
3) Separate two eggs. Add yolks to milk. Stir into cornmeal mixture. Fold in sausage and onions and let cool for 15 minutes. Add baking powder, thyme and pepper flakes. Mix well.
4) Meanwhile beat egg whites until soft peaks form. Fold whites, one third at a time into cornmeal mixture.
5) Spoon half of batter into ramekins. Crack an egg in center of each one. Spread remaining batter over eggs but do not cover them completely. Bake for 20 to 25 minutes, or until egg white is firm and yolk cooked. Serve hot. Yield: 2 servings.

Individual Baked Omelets

From the kitchen of One Perfect Bite...These little gems are perfect for breakfast or brunch for a bunch. I first had them at Rebecca Rather's Bakery, Rather Sweet, while it was still in Austin. They're a savory and simple way to kick-start a day. They can be assembled and refrigerated the night before serving and baked off in the morning. They rise beautifully, but sink quickly, so get them to the table as rapidly as you can. I, truthfully, have given up on serving them with their top hats intact. These omelets are all about flavor. Once you've mastered the base recipe you can alter it to include savory ingredients of your own choosing. My only suggestion is to keep the amount of vegetables you use in line with the quantity in the original recipe. This is one of my favorite breakfast dishes. It's not as glamorous as some, but it really is delicious. You will need Texas sized muffin pans or 8-oz. custard cups to make these. Here's the recipe.

Individual Baked Omelets...from the kitchen of One Perfect Bite, courtesy of Rebecca Rather

Ingredients:
2 tablespoons unsalted butter
1 medium red-skinned potato, peeled and cut in 1/2-inch dice
1 small onion, diced
1 teaspoon salt
1/2 of medium red bell pepper, seeded and cut in 1/2-inch dice
4 slices bacon, cooked and chopped in small pieces
1 fresh Roma tomato, seeded and finely chopped
6 large eggs
1/2 cup heavy cream or half-and-half
1/4 teaspoon freshly ground black pepper
Dash of hot pepper sauce (i.e. Tabasco)

Directions:
1) Preheat oven to 350 degrees F. Generously grease 6 Texas size muffin pans (3-1/2 X 2-inches deep).
2) Melt butter in a medium skillet over medium heat. Add potato, onion and 1/2 teaspoon salt. Saute for about 5 minutes, stirring occasionally. Add red bell pepper and saute for 15 minutes longer, stirring occasionally. Check to make sure potatoes are done. If they are not, cook for a few minutes longer. Remove vegetable mixture from heat. Stir in tomato and bacon. In a large bowl, whisk eggs together with cream, remaining 1/2 teaspoon salt, pepper and hot sauce. Scrape in vegetable mixture. Pour egg mixture evenly into muffin cups.
3) Bake for 20 minutes, or until omelets appear to be set. Give pan a gentle shake. If omelets look or feel runny, bake until they are firm, 5 to 10 minutes longer. Unmold and serve. Yield: 6 servings.

Piperada Bocadillo - Basque Egg and Pepper Sandwich

From the kitchen of One Perfect Bite...A bocadillo is a sandwich that's made with what the Spaniards call a barra de pan, or split baguette. A piperada is the Basque version of a butter-rich omelet that's made with a mixture of peppers, onions, garlic and tomatoes. The mixture is called piperade. One taste of piperade will transport you to Basque country, leaving no doubt in your mind as to why this is the signature dish of the region. Once the egg and piperade are combined and warmed through, the resulting piperada is stuffed into a bocadillo to make one of the best sandwiches you've ever had. It's a favorite of mine and I have it more often than I should. I am a huge fan of Spanish cooking, especially that which is done in the regions that border France. Three words come to mind when I think about the food of the area; hearty, healthy and delicious. I really hope you'll try this.

Piperada Bocadillo - Basque Egg and Pepper Sandwich...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil + oil to brush baguettes
2 small onions, coarsely chopped
2 red bell peppers, seeded and coarsely chopped
2 yellow or orange bell peppers, seeded and coarsely chopped
2 large garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 (14.5-oz.) can diced red peppers, drained
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 long French baguette or 6 rolls, split
2 tablespoons butter
7 large eggs, beaten
Salt and pepper
Optional garnish: fresh basil leaves

Directions:
1) Heat olive oil in a large heavy skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft but not brown, about 5 minutes.
2) Add bell peppers, garlic and chili flakes to pan. Cook for 5 minutes. Stir in tomatoes and oregano. Add salt and pepper to taste. Cook, covered, until peppers are soft and liquid has evaporated, about 15 to 20 minutes.
3) Meanwhile, preheat oven to 400 degrees F. Scoop some bread from lower portion of bread or rolls to form a shallow well. If using a long loaf, cut it into 6 equal pieces. Brush cut surfaces of bread with olive oil and place on a baking pan. Bake until crisp and light gold in color, about 8 minutes.
4) Meanwhile, melt butter in another skillet. Add eggs and cook, stirring, until softly scrambled. Turn off heat. Stir in pepper mixture. Adjust seasoning to taste. Divide among pieces of bread. Sprinkle with basil leaves. Serve hot or warm. Yield 6 servings.

Cook's Note: Baked Scrambled eggs can be used in this recipe.

Oven Baked Scrambled Eggs - Outdoor Wednesday

From the kitchen of One Perfect Bite...I lay no claim to loaves and fishes, but eggs for the multitude is another story. While I do eggs of all types, including Benedict and Florentine, once there are more than six people at the breakfast table, my unembarrassed version of the Marquess of Queensberry rules of the kitchen kick in. Those rules allow you to have scrambled eggs anyway you like them. My friend Louie got the recipe for me from a fire-breathing chef that only he could charm. The recipe defines simplicity, so I thought I could take a little time and share some egg trivia with you before we get to it. Did you know that weight determines how eggs are classified and sized? Small eggs weigh 12-ounces per dozen. The scale then climbs with weight per dozen being 15-ounces (medium), 18-ounces (large), 21-ounces (extra-large) and 24-ounces (jumbo). One large egg is about a 1/4 cup. While that's not important to many, size does matter, especially to bakers. If you try to bake a cake or souffle with jumbo eggs, you're in trouble before you start. The way around this, of course, is using equivalent measures. The color of a shell or the color of a yolk is no guarantee of quality. Eggs are like apples and color means little. Everyone knows that cracked eggs should be thrown away. Did you know that clean eggs can be kept at room temperature for several days? I'm not recommending that as a storage technique. I'm a bit of a traditionalist and prefer to keep mine in the refrigerator where they can be safely stored for up to six weeks. Eggs should be brought to room temperature before starting to work with them. It takes about 30 minutes to bring an egg to room temperature, so plan accordingly. Today's recipe can truly feed the multitudes. The recipe can be doubled or tripled as long as you have no more than 24 eggs in one 9 x 13-inch pan. Here's how it's done.

Oven Baked Scrambled Eggs...from the kitchen of One Perfect Bite

Ingredients for 6 or 12:
3 to 6 tablespoons melted butter
12 to 24 large eggs
1 to 2-1/4 teaspoons salt
1/4 to 1/2 cup sour cream
1 to 2 cups milk

Directions:
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Eggs Florentine

This is one of my favorite breakfast-for-dinner treats. It also works well for brunch and holiday mornings. Some multiplication or division will right-size the recipe and make it perfect for your family. I've never been good with this kind of leftover, so, rather than put myself in a pitch or toss dilemma, I do a head count. For every person being fed an 8-ounce custard cup, 1/2 cup sauteed spinach, 1 egg, 2 to 3 tablespoons heavy cream and 2 to 3 tablespoons coarsely grated Parmesan or Asiago cheese is required. Once the spinach is prepared this becomes an assembly line entree. As a rule of thumb, 8-ounces of uncooked spinach will wilt to half a cup when cooked, so plan accordingly. I use a wok to saute the spinach because of its high sides. The spinach can be prepared well in advance of assembly but I wouldn't complete the package too far ahead of serving. You can use reduced fat dairy products but if you go too far your eggs Florentine will become baked eggs with green stuff. Here's the recipe.

Baked Eggs Florentine

Ingredients:
2 pounds fresh spinach, washed, stems removed
4 cloves thinly sliced garlic
2 tablespoons olive oil
4 large eggs
1/2 to 3/4 cup heavy cream
1/2 to 3/4 cup coarsely grated Parmesan or Asiago cheese
Coarse sea salt
Freshly cracked black pepper

Directions:
1) Preheat oven to 375 degrees F. Spray four 8-ounce custard cups or ramekins with nonstick cooking spray. Set aside.
1) Heat a large wok or high-sided pan over medium high heat. Add oil. Add garlic and cook for 30 seconds, stirring constantly. Add spinach and cook, moving bottom to top until just wilted, about 2 minutes. Transfer to a colander and allow to drain.
2) Place 1/2 cup spinach in each ramekin. Make a well in center. Pour 1 to 2 tablespoons cream into each cup. Crack one egg into each well. Sprinkle each with cheese. Top each ramekin with 1 tablespoon heavy cream. Place on a baking sheet.
3) Transfer to oven and bake until egg white is just set, about 10 to 12 minutes. At this point, yoke will be cook but still runny. If you prefer firm yolks continue cooking until done to your liking. Transfer to serving plates. Sprinkle top of ramekins with coarse sea salt and cracked pepper. Serve piping hot. Yield: 4 servings.