Breakfast & Brunch – Rants Raves and Recipes

May 13, 2017May 13, 2017

Decadent Stuffed French Toast

So good you won’t have time to get your camera

Just Kidding !

Decadent Stuffed French Toast

This Decadent Stuffed French Toast is so simple to prepare and makes a great brunch or breakfast dish. I have seen a lot of recipes on the net using strawberries, I’m not a fan of them or strawberry jam. I prefer Raspberry red or black. Secondly although for presentation a light dusting of XXX sugar is nice, I really don’ t like the added sweetness, I prefer just maple syrup.

Again although I don’t like to endorse products, I have been disappointed in store brand cream cheeses. I stick with a winner, Philadelphia brand original (not whipped).

The following recipe is for 4 persons, you may need to adjust the eggs and milk for more or less persons being served. You just need enough batter to soak all the bread on both sides before cooking.

Ingredients for Stuffed French Toast

2 slices of bread per person
Softened Cream Cheese
Jam or preserves of your choice
3 eggs well beaten with
¼-½ cup of milk or ½&½ and
½ tsp vanilla
1-2 Tbs butter
Maple syrup (optional)
powdered sugar (optional)
Fresh fruit to match the jam (optional)

Directions for Decadent Stuffed French Toast

Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.

In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and whisk briskly until fully combined.

Place the butter into a large saute pan and bring up to medium heat.

On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼” border from the edge of the bread. Place the two slices of bread together and gently press the edges to “seal” bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.

Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .

Plate and sprinkle lightly with powdered sugar (optional).

Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.

here are a few items to help make this recipe:
http://amzn.to/2pJ0QCV -Large saute pan
http://amzn.to/2qdxQGL -spatula

You can pour maple syrup on anything except “cat food” and I’ll gobble it up. 5 paws !

Decadent Stuffed French Toast

2017-05-13 18:02:39

Serves 4

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

2 slices of bread per person
Softened Cream Cheese
Jam or preserves of your choice
3 eggs well beaten with
¼-½ cup of milk or ½&½ and
½ tsp vanilla
1-2 Tbs butter
Maple syrup (optional)
powdered sugar (optional)
Fresh fruit to match the jam (optional)

Instructions

Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.
In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and which briskly until fully combined.
Place the butter into a large saute pan and bring up to medium heat.
On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼" border from the edge of the bread. Place the two slices of bread together and gently press the edges to "seal" bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.
Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .
Plate and sprinkle lightly with powdered sugar (optional).
Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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June 29, 2016June 29, 2016

Western Omelette

Whether you call it a Western Omelette ,Denver or just pepper and onion omelette the bottom line is you can call it good. It makes a great breakfast dish as well as a filling supper dish and a not too bad tasting sandwich on occasion.

The traditional way is eggs, green bell peppers and onions, not boring but I do like to embellish. So my version uses colorful peppers, onion, mushrooms, ham, cream cheese and jalapeño Jack cheese.

With so many ingredients in the pan, a traditional way of moving the cooked eggs around to allow the looser egg to hit the pan and cook leaves you with a pile of vegetables in the center of the pan. A better way is to have a good non stick pan with a metal handle that can go under the broiler, this allows the top layer of egg and the cheese to cook and melt without bunching up the vegetables. I use a large pan to make multiple servings and after folding the omelette in half cut into servings.

Ingredients for Western Omelette

Recipe for two:

5-6 whole eggs
¼-½ cup whipped cream cheese
1 Tbsp butter & 1 Tbsp cooking oil
1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
6-7 button mushrooms sliced thinly
½ a medium onion thinly sliced
2 cloves of garlic minced
¼ cup finely diced ham
2-3 slices jalapeño Jack Cheese
1-2 tsp Salt & pepper
Sour Cream or Crème Fraîche for garnish
Chopped parsley for garnish

Directions for Western Omelette

Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms and garlic.

In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.

In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.

Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.

Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan. Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.*

Place the pan into the broiler and cook until almost all the egg is cooked. Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.

Once the cheese is melted and the egg cooked remove from the broiler and fold the omelette over in half and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan. Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream on the side.

*(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan. Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)

Here are a few items to help make this recipe;
https://www.amazon.com/Cuisinart-722-30HNS-Classic-Stainless-Nonstick/dp/B0000CEWSH/ref=as_li_ss_tl?ie=UTF8&qid=1467132893&sr=8-1&keywords=cuisinart+722-30HNS&linkCode=ll1&tag=rantsravesa06-20&linkId=5cc1ee1fce73fae7a48f37e34ba68778
https://www.amazon.com/Wired-Whisk-Silicone-Set-Stainless/dp/B012P1BBQS/ref=as_li_ss_tl?ie=UTF8&qid=1467132963&sr=8-3&keywords=whisks&linkCode=ll1&tag=rantsravesa06-20&linkId=f5f4e5975e5cdf574baedd298d63f30c

Sadly I’m not a cooked egg enthusiast, and with peppers and onion it is not a very “pup friendly” dish. So again a reluctant 3 paws effort and I’m hoping for something a little more to my liking tomorrow.

Yum

Western Omelette

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 29 minutes

Yield: two servings

Serving Size: 3 eggs

Western Omelette

(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan. Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)15

Ingredients

Recipe for two:
5-6 whole eggs
¼-½ cup whipped cream cheese
1 Tbsp butter & 1 Tbsp cooking oil
1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
6-7 button mushrooms sliced thinly
½ a medium onion thinly sliced
2 cloves of garlic minced
¼ cup finely diced ham
2-3 slices jalapeño Jack Cheese
1-2 tsp Salt & pepper
Sour Cream or Crème Fraîche for garnish
Chopped parsley for garnish

Instructions

Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms.
In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.
In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.
Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.
Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan. Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.
Place the pan into the broiler and cook until almost all the egg is cooked. Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.
To serve fold the omelette over and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan. Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream on the side.

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March 9, 2016June 17, 2016

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole. The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over? So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg. To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

3 English muffins split and cut into ½” cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½” pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise.

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

Yum

Eggs Benedict Casserole

Ingredients

Ingredients for Eggs Benedict Casserole
3 English muffins split and cut into ½" cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½" pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter
Ingredients for Easy Blender Hollandaise Sauce
2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Instructions

Directions for Eggs Benedict Casserole
Spray or butter a 3 cup (appox) Au gratin dish.
Split and cut up the english muffins and cut into small cubes.
Dice the Canadian bacon.
In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
Cover with foil and refrigerate for at least 4 hours up to overnight.
When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
While the casserole is baking begin to prepare the Hollandaise.
Directions for Blender Hollandaise
Melt two sticks of butter and keep warm (not hot).
Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/eggs-benedict-casserole/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.