I would be remiss in not topping this page with the classic and favored by sooooo many Americans for their first meal of the day …

The All American: Eggs, Toast, Bacon, and Hash Brown Potatoes

 

Ingredients:

(serves 2)

• 4 large eggs
• Four slices of bread to toast
• Butter to fry the eggs in (optional) and room temperature butter to spread on the toast
• 4-6 pork sausage links or patties (or 4-6 thick sliced pork bacon, or two thick slices of cured ham)
• 2 medium, or 1 large russet potato
• ¼ cup finely chopped yellow onion
• 2 large cloves garlic, chopped fine
• Salt and pepper on the table
• Optional: quarter orange, fresh sprigs of cilantro, as garnish. Some people also like ketchup on their hash browns. Also have on the table some fruit preserves, jams, jellies, for those who like sweet condiments to spread on their buttered toast.

Directions:

1. Cut your potato(s) in half, lengthwise, and place in pot, covered with water. Bring to a furious boil, and then cut the heat off—leave the potato(s) in the pot, by the time the water cools they will be at just the right consistency to grate. Peel them (often you can just peel them by hand at this point) and grate all the white flesh into one pile.
2. Chop your onion and garlic, mix together with the grated potato, and put the mix on to fry in a well-oiled pan. Fry, stirring often, until the potato has turned golden brown. Now you have Hash Brown Potatoes.
3. While the potato mix is frying, also fry your sausage or bacon until well done. If you are serving cured ham, you just fry it long enough to brown slightly and heat all the way through.
4. When the hash browns and sausage or bacon is nearing well cooked, heat a third pan to cook your eggs.
5. Put your bread slices on to toast, and have your butter ready at room temperature to spread as soon as the toast pops up.
6. Fry the eggs in butter or oil, either “sunnyside up” (yokes still soft and bright yellow) or “over easy” (flipped over in the pan to partially cook the yokes—they will develop a white skin over them. Some people like “over well” and for that you leave the flipped over egg in the pan until the yokes are cooked hard. You can also scramble the eggs if you like.
7. Time all the entrees to be done and served immediately once they are prepared. Each person salts and peppers their potatoes and eggs to taste.(Note: Most Americans like fresh brewed coffee with their morning meal, some also like fresh squeezed orange juice) If you don’t have a drip method coffee maker (preferred by most Americans) you can get a nice one for low cost by Clicking HERE.

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Apple Banana Breakfast Crunch

Ingredients:

• 2 (12-oz.) pkg. Stouffer’s Harvest Apples, prepared according to pkg. directions
• 2 (8-oz.) containers banana yogurt
• 1 cup of banana nut crunch-style cereal

 

Directions:

1. Combine yogurt and cereal in small bowl.
2. Spoon one-half pkg. of apples into 4 dessert dishes
3. top with one-quarter of yogurt mixture.
4. Serve.

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Asparagus with Poached Eggs and Parmesan Cheese

 

Ingredients:

(serves 4)

• 8 large eggs
• 1 teaspoon white vinegar
• 1 teaspoon salt, divided
• 2 bunches asparagus spears, trimmed (about 40)
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, chopped
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh cilantro
• Freshly ground black peppercorns, to taste
• 4 tablespoons coarsely grated fresh Parmesan cheese, divided (Don’t scrimp on this ingredient. Get a good quality cheese, aged, like Parmigiano Reggiano Stravecchio.

Directions:

1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)*
5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

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Baked Eggs with Spinach and Ham

Ingredients:

(Serves 4)

• 1/2 oz. butter, extra to grease
• 2 oz. baby spinach leaves
• 4 oz. hand-carved cooked ham, finely chopped (Use Virginia Hickory Smoked Country Ham for the best results)
• 4 large eggs
• 4 tablespoons cream
• 1 oz. medium sharp Cheddar cheese, finely grated
• freshly ground course sea salt and black peppercorns
• buttered sourdough toast fingers, to serve

Directions:

1. Preheat the oven to 180°C
2. Heat the butter in a small pan and quickly sauté the spinach until wilted. Season to taste and drain off any excess liquid. Butter 4 deep ramekins and a small mound of spinach in the bottom of each one, then scatter over the ham. Crack in an egg and season with salt, then add a tablespoon cream to each ramekin and sprinkle over the Cheddar.
3. Arrange the ramekins in a roasting tin and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny. Set a ramekin on a warmed plate and add sourdough toast fingers to serve.

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Baked Omelet Casserole

Ingredients:

• 10 eggs
• 1/3 cup milk
• 1/2 tsp. salt
• 4 dashes hot pepper sauce (preferably Sriracha sauce)
• 1/2 lb. hickory smoked bacon – cooked, and chopped into bite-size pieces
• 1 (4 oz.) can pitted black olives, drained
• 2 Roma plum tomatoes, chopped
• 1/4 cup green onions, chopped
• 1/3 cup white button mushrooms, sliced (fresh is preferred, but you can also rehydrate dried mushrooms for the same effect)
• 3/4 cup Colby Jack cheese, freshly shredded

Directions:

1. Preheat oven to 350 degrees. Coat an 8 inch round or square ceramic baking dish with non-stick olive oil cooking spray.
2. In a large bowl, combine eggs and milk. With an electric mixer, beat until foamy.
3. Blend in salt and hot pepper sauce.
4. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese.
5. Pour into prepared pan and cover with lid or aluminum foil.
6. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

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Basic Pancakes from Scratch

Nothing is more American than homemade pancakes, served hot with butter and syrup. This recipe will give you the lightest, fluffiest, and tastiest cakes you’ll ever have.

Ingredients:

(makes 6-8 large pancakes)

• 3 cups all-purpose flour (for heavier textured, darker cakes, use buckwheat or whole wheat flour)
• 7 teaspoons baking powder
• 2 teaspoon salt
• 2 tablespoon white sugar
• 2-1/2 cups milk
• 2 eggs
• 6 tbsp. butter, melted

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Separate the egg yolk from the white.
3. Make a well in the center of the flour mix, and pour in the milk, egg yoke and melted butter; mix until smooth—IMPORTANT!—do not over-mix. Your pancakes will be fluffier if you just mix enough to blend the ingredients well. If there are a few small lumps remaining, don’t worry, they will cook out smooth.
4. Beat the egg whites until foamy, and then fold them into the pancake mix. Do not stir vigorously, just fold into enough to mix well.
5. 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. Brown on both sides, butter them, and serve hot.

NOTE: For a truly uniquely American pancake eating experience, serve with 100% pure Maple Syrup … it’s the BEST by far!

 

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Classic Steak and Eggs Breakfast

Americans love their steaks, and breakfast steak is very popular when they are really hungry in the morning.

Ingredients:

(serves 2)

• 2 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
• Extra-virgin olive oil
• Kosher salt
• Fresh Ground black peppercorns
• 3/4 teaspoon smoked paprika
• 2 tablespoons unsalted butter, divided
• 4 large eggs

Directions:

1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Lightly brush the steaks on both sides with oil and season evenly with salt, pepper, and the paprika. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). When you turn the steaks, place a 12-inch cast-iron skillet on the cooking grate to preheat. Remove the steaks from the grill and let rest for 3 to 5 minutes. Lower the temperature of the grill to medium heat (350° to 450°F).
4. Coat the skillet with the butter. Crack the eggs into the skillet and season them with salt and pepper. Cook over direct medium heat, with the lid closed as much as possible, until cooked as desired, 4 to 6 minutes for partially runny yolks. Transfer to plates and serve right away with the steak.
5. Serve with buttered toast and hash brown potatoes. (See “Hash Brown Potatoes” under top post on this page, “The All American” breakfast.

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Egg in Avocado Breakfast

Ingredients:

(serves 2)

• 2 tablespoons extra virgin olive oil
• 2 medium ripe avocados (not overly soft)
• 4 eggs
• 2 teaspoons dark chili powder
• 1/2 teaspoon salt (or to taste)
• 1/2-1 teaspoon freshly ground black peppercorns (or to taste) – to get a pepper & salt mill grinder (fresh ground sea salt is better tasting and healthier for you), Click Here.
• 1/2 cup chopped onion
• 2-3 tablespoons water
• 1 cup mixed greens (optional: dressed with olive oil, lime, salt and pepper)
• 1 ripe tomato, rough chopped
• ¼ cup fresh chopped cilantro leaves

Directions:

1. Slice a small sliver off of each avocado side to make a stand for them.  Cut unpeeled avocados in half.  Remove the pit.  If the remaining hole is not very large, scoop out enough to hold the egg.  Sprinkle chili powder and salt and pepper over the top of the avocado.
2. Heat a large skillet to medium high.  Add the olive oil, and allow it to heat.  Set the avocado halves into the oil cut side down.  Cook for 4-6 minutes or until the avocados are crispy.  Turn them over in the pan.
3. Crack all four eggs gently into a bowl.  Scoop out a yolk, and set it into the hole of the avocado.  Do that with the remaining 3 yolks.  Spoon over whites to fill the holes to brimming.  Scatter the onion around the avocados.  Add the water, and cover the pan.  Cook for 7-10 minutes or until the eggs are set.
4. Toss the greens with the olive oil, lime, salt and pepper.  Divide them among four plates.  Set an avocado on each plate.  Stir together the browned onion left in the pan, and spoon over the eggs.  Sprinkle chopped fresh tomato over each.  Garnish with cilantro.  Serve immediately.

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Gourmet Raspberry Sour Cream Pancakes

 

Ingredients:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2/3 cup dry sour cream powder
• 2 teaspoons baking soda
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cup frozen raspberries (or fresh if you can buy them locally in season)
• 1 teaspoon lemon extract
• 1/4 teaspoon ground nutmeg
• 3 large eggs, yolks separated from whites
• 1/4 cup melted butter or vegetable oil
• 3 cups cool water or enough to reach the desired consistency

Directions:

1. Mix the dry ingredients together in a large bowl.
2. Add the egg yolks, fat, extract, and water to the mix and stir until just combined. The batter will probably be too dry, so add more water to reach the desired consistency.
3. Whisk the egg whites until foamy, then gently fold them into the mixture – do not stir vigorously.
4. Add the raspberries at the last and don’t stir more than necessary to avoid turning your pancakes pink.
5. Cook the pancakes on a medium heat griddle, turning once.
6. Serve hot, buttered, with either raspberry syrup, or Maple syrup.

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Pecan Oatmeal Pancakes

Ingredients:

• 1-1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 2 tbsp. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 cup milk
• 2 eggs, lightly beaten
• 2 tbsp. butter or margarine, melted
• 1/2 cup chopped pecans

 

Directions:

1. In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended.
2. Fold in pecans.
3. Pour batter by 1/4 cupful onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
4. Cook until second side is golden brown.

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Purslane Omelet Bake

Ingredients:

• Scallion infused olive oil
• 8 eggs
• 1 large leek (substitute white onion if you can’t get real leek)
• dried basil leaves
• cherry sausage
• 1 cup fresh red radishes
• 1 large bunch fresh purslane
• 1 bunch fresh radish buds with blossoms
• 8 oz. goat cheese
• freshly ground course sea salt
• Freshly ground black peppercorns

Note: if you need a good quality pepper mill to grind your sea salt and peppercorns, we have the best on available anywhere, just Click Here.

 

Directions:

1. Preheat oven to 350 degrees.
2. Line a two to three quart rectangular glass baking dish with waxed paper and lightly cover the wax paper with one teaspoon scallion infused olive oil.
3. Mix eight egg whites in a large glass mixing bowl with one tablespoon scallion infused olive oil, one quarter teaspoon sea salt and one quarter teaspoon pepper. Thinly slice one tablespoon leek whites and add to the mixing bowl. Mince one tablespoon lemon basil and add to the mixing bowl. Stir egg mixture and pour into lined glass baking dish and bake for twenty minutes.
4. In a medium metal sauté pan over medium heat, cook one half pound cherry pecan sausage links for two minutes covered. Gently turn sausage over and cook for an additional two minutes covered. Remove sausages from heat, leave covered and let rest two minutes. Chop sausage and reserve.
5. Chop one half cup radishes. Remove one half cup purslane leaves from stems. Remove one quarter cup radish buds from stems. Remove one tablespoon radish bud blossoms from stems. Chop one half cup goat cheese.
6. Gently remove egg whites from wax paper. Top egg whites with sausage, radishes, purslane, radish buds and half of goat cheese goat cheese. Slowly roll the egg whites over the filling away from your body (like you would a sushi roll). Gently lift egg white omelet roll back into the glass baking dish.
7. Top with remaining goat cheese and bake an addition five minutes until the cheese melts.
8. Serve sprinkled with a few leek rings, radish bud flowers and a small purslane sprig.

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Sausage and Potato Breakfast Casserole

Ingredients:

• 1 lb. ground pork breakfast sausage
• 2 cups freshly shredded mild Cheddar cheese
• 2 cups milk
• 2 eggs
• 2 lb. tater tots potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9×13 inch pan. Spread cheese over sausage.
3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point). Top with tater tots.
4. Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

 

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Smoked Salmon Scramble Breakfast

Ingredients:

(serves 2)

• 1 large (450g) sweet potato
• 2 tbsp. coconut oil
• 1/4 tsp sea salt
• ­½ tsp freshly ground black peppercorns
• 6 large collard leaves, chopped (fresh if you can get them, otherwise, Canned Collard Greens)
• 4 large eggs, beaten
• Pinch more salt
• Pinch more pepper
• 1/2 tsp. ground nutmeg
• 200g smoked salmon, chopped
• 2 tsp capers
• 1-2 tsp. red onion, finely chopped

Directions:

1. Preheat oven to 400F and line 2 pizza sheets with parchment paper.
2. Cut the sweet potato into long thin strips using a mandolin or vegetable spiralizer. If you don’t have this handy implement, to get one, Click Here. Add to a large mixing bowl along with melted coconut oil, salt and pepper. Mix with your hands until the potato strings are well coated in oil.
3. Divide the potatoes between the 2 pizza sheets and spread them evenly to create 2 large discs. Bake in the oven for about 20 minutes, until the potatoes are cooked and start to brown a little bit.
4. While the potatoes are cooking, add the collards to a large skillet and cook over medium heat until completely wilted, about 3 minutes. Reserve in a separate container.
5. Place your skillet back over medium heat and melt a little bit of coconut oil. Add the eggs, salt, pepper and nutmeg and cook, stirring gently until completely cooked but still on the soft side. Kill the heat, delicately stir in reserved collards, smoked salmon, capers and red onions.
6. Remove potato discs from the oven and gently slide them onto serving plates; top with egg mixture and serve immediately.

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Spinach and Bacon Quiche

Ingredients:

• 10-oz chopped spinach
• 4 large eggs, lightly beaten
• 1 1/2 cups half-and-half milk
• 1 (1.8-oz.) pkg. leek soup mix
• 1/4 tsp. pepper
• 10 thick bacon slices, cooked and crumbled
• 1/2 cup (2 oz.) freshly shredded sharp Cheddar cheese
• 1/2 cup (2 oz.) shredded mozzarella cheese
• 1 unbaked (9 in.) frozen deep-dish pastry shell to be prepared according to package directions

Directions:

1. Preheat oven to 375F.
2. Drain spinach well, pressing between layers of paper towels.
3. Whisk together eggs and next 3 ingredients. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell; place on a baking sheet.
4. Bake at 375 degrees for 40 to 45 minutes.

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