Category Archives: Breakfast

Mushroom and Spinach Scramble with Goat Cheese

August 11, 2020

Scrambles are a favorite easy breakfast/lunch/dinner around here. I’ve tried making omelets for five and it takes way too long and I’m much better at cooking eggs just right if they’re scrambled. So grab your largest skillet (I used a 12-inch here to fit a dozen eggs) and let’s get started. This scramble features mushrooms and spinach (also great in grilled cheese) and goat cheese. My kids fight over those goat cheese crumbles. But you can mix it up with feta or Parmesan, etc!

The secret to soft scrambled eggs is cooking them low and slow. And I prefer to cook the vegetables first, then remove them from the pan and clean it before starting the eggs. The mushrooms can turn the eggs a murky brown color if you don’t clean up a bit after cooking them. The eggs will still taste fine, but they’re less appealing. Add a bit of crushed red pepper for kick and fresh snipped chives before serving.

Mushroom and Spinach Scramble with Goat Cheese

INGREDIENTS

1 Tbsp. olive oil
8 oz. button or cremini mushrooms
2 cloves garlic, minced
pinch crushed red pepper flakes
3-4 cups baby spinach, chopped
1/2 tsp. salt + 1/2 tsp. black pepper, divided
1 Tbsp. butter
8-12 eggs (12 if you want more egg to veggie ratio)
2 Tbsp. milk
1/3 cup crumbled goat cheese (or feta, Boursin, or Parmesan would all be great options)
pinch crushed red pepper flakes
fresh chives, chopped

DIRECTIONS

  1. In a bowl, whisk together the eggs, milk, and half of the salt and pepper. Set aside.
  2. Heat oil in large non-stick skillet set over medium heat; cook mushrooms, garlic, pepper flakes, and remaining salt and pepper for 6 to 8 minutes or until mushrooms are golden and tender. Stir in spinach; cook for 2 to 3 minutes or until spinach is wilted.
  3. Remove the skillet from the heat and remove the vegetables from the skillet to a plate or bowl. Drain any extra liquid from the spinach-mushroom mixture and wipe the skillet clean with a paper towel.
  4. Add the butter to the skillet and return it to medium-low heat. Add the eggs, and as they begin to set gently move the spatula across bottom and side of skillet to form large, soft curds. When the eggs are about halfway done cooking, add the spinach-mushroom mixture back to the skillet and continue cooking just until the eggs are thickened and no visible egg liquid remains. Sprinkle with goat cheese and chives. Season to taste with more salt and pepper, if necessary, and another pinch red pepper flakes, to taste. Serve immediately.

Serves 4-6.

Adapted from Eggs

Classic French Toast

July 29, 2020

I’ve tried my share of french toast recipes and this one makes THE BEST classic french toast! (I also love buttermilk french toast… you have to give it a try sometime as well.) What makes this recipe different from others I’ve found is the addition of flour and sugar to the egg batter, which helps form a sweet crust when it cooks on a buttered skillet. And the vanilla and cinnamon add even more flavor.

Use the best thick-sliced bread you can find. If you live in the Seattle area my favorite bread for french toast is the Swiss Peasant loaf made by Wild Wheat Bakery in Kent. It’s sold at Whole Foods, Central Market, and some other local grocery stores here. It also makes an awesome grilled cheese.

I usually top my french toast with Vanilla Greek yogurt and a pile of fruit/berries. Or try butter and maple syrup, powdered sugar, jam, lemon curd, or go savory with bacon and a fried egg.

Classic French Toast

INGREDIENTS

4 large eggs
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup sugar (can be reduced or omitted)
1/4 tsp. salt
1/2 tsp. ground cinnamon (optional)
1 tsp. pure vanilla extract
8 thick slices french bread

DIRECTIONS

  1. Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.
  2. Add all ingredients, except the bread, to a blender (I used an immersion blender) or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth. (I recommend using a blender or food processor because it’ll be pretty clumpy if you whisk by hand.)
  3. Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.
  4. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
  5. Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar. (Or berries and vanilla yogurt, butter and jam, etc!

Makes about 8 large slices.

Adapted from Tastes Better from Scratch

Blueberry Dutch Baby (Puff Pancake)

June 5, 2020

We’ve been making this sweet blueberry Dutch baby on repeat the last few months. Since it’s not blueberry season in Washington yet (it’s coming… and it’s my favorite time of the year here!), I’ve also used frozen blueberries- the tiny wild ones are the best. We usually top our puff pancakes with Ellenos Greek Yogurt. Ellenos is another one of my favorite things about living near Seattle- it’s the most amazing Greek yogurt you’ll ever taste! It’s comes in so many flavors, but vanilla, lemon, Marionberry, and honey are all great choices here. They’ve started selling select flavors at some stores nationwide- hooray!- and when you’re visiting Pike Place Market you must stop and experience it yourself (the crumbles can’t be missed)!

This blueberry dutch baby can also be served with maple syrup, powdered sugar, a squeeze of lemon, fruit, jam, whipped cream, or even ice cream! It’s best made in a cast iron skillet but if you don’t have one, use a 9×13 baking dish (preheat in the oven to melt the butter as directed, being careful to not touch the hot pan as you’re pouring the batter in). The pancake will deflate once it’s removed from the oven but keep its crisp edges and ruffled center.

Blueberry Dutch Baby (Puff Pancake)

INGREDIENTS

3/4 cup whole milk
3 large eggs
2 Tbsp. maple syrup (or light brown sugar)
1 tsp. pure vanilla extract
3/4 cup all-purpose flour
1/4 tsp. salt
3 Tbsp. unsalted butter, sliced
3/4 cup blueberries (I’ve used both fresh blueberries and wild frozen blueberries)
powdered sugar, for dusting (optional)

DIRECTIONS

  1. In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
  2. Heat the oven to 425 F. Place a 12 inch cast iron skillet in the oven as it heats.
    Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
  3. Pour the batter into the skillet and give it a stir to distribute the berries.
  4. Bake the Dutch baby for about 15 minutes, until it has puffed, the edges are golden, and the center is set.
  5. Remove from the oven and dust with powdered sugar (optional). Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, Greek yogurt, maple syrup, even ice cream!

Makes 1 large (12 inch round) puff pancake.

Adapted from Just a Little Bit of Bacon

Angel Biscuits

June 1, 2020

I’m realizing I should have taken a picture of one of these biscuits cracked open, slathered in butter and dripping honey. That’s the best way to enjoy them! They’re plenty buttery and rich on their own, of course, but you’ve got to have one with honey or some really good jam. Then they’re unforgettable! I’d choose that over most desserts any day.

Angel biscuits are a hybrid of biscuits and dinner rolls because they use yeast (but still a lot of butter). You have a longer rise but get a lighter, fluffier, taller biscuit with the texture somewhere in-between. It’s a good thing. I promise. I like baking them in a cast iron skillet for an extra crisp bottom.

Angel Biscuits

INGREDIENTS

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/2 Tbsp. sugar
2 Tbsp. warm (90-110 F) water
1 package (2 1/4 tsp.) active dry yeast
1/2 cup (1 stick) butter, cold, cut into small squares + 2 Tbsp. extra melted butter for the pan and brushing on top
1 cup buttermilk

DIRECTIONS

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1 1/2 Tbsp. of the sugar.
  3. In a small bowl, combine the warm water with the yeast and the remaining 1 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  4. Using your hands, mix the 1/2 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  5. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
  6. Bake until golden brown, 15-20 minutes, depending on size. Brush again with melted butter and serve immediately. 

Makes about 12 small or 6 large biscuits.

Adapted from Food Network

Ham and Cheese Oven-Puffed Pancake

May 13, 2020

I’ve been wanting to make a savory dutch baby/puff- pancake (or whatever you want to call it!) for a while now and settled on this recipe. And lucked out because the first attempt was amazing! It turned out perfectly cooked, puffy, tender, and so flavorful. I only made one (alongside a blueberry version which I’ll share soon) and we were fighting over it! I stuck with a simple ham and cheese combo but you can try adding veggies- sautéed mushrooms and/or spinach and bell pepper would be great options. Bacon could replace the ham. Feel free to switch up the cheese- just use something strong so the flavor isn’t lost.

Ham and Cheese Oven-Puffed Pancake

INGREDIENTS

3 large eggs
1 tsp. Dijon mustard
heaping 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup all-purpose flour
1 1/4 cups whole milk
2/3 cup grated Sharp cheddar cheese (or Gruyere)
1 Tbsp. finely chopped fresh chives
3 Tbsp. unsalted butter
4 oz. thinly sliced ham or Canadian bacon, finely diced

DIRECTIONS

  1. Preheat the oven to 425°F and set an oven rack in the middle position.
  2. In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
  3. Melt the butter in a 10/12-inch cast iron or nonstick ovenproof pan over medium heat (or in the preheating oven). Remove from the heat (or from the oven- careful it will be hot!) and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes (I used a 12 inch cast iron pan and mine only took 15 minutes). It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
  4. The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.

Makes 1 large puff pancake, 10-12 inches round.

Adapted from Once Upon a Chef