breakfast

Avocado Toast with a Sweet Twist

On normal days (no special occasion happening) I like breakfast to be something with some protein, but also quick to prepare. One of my new favorite morning meals is Avocado Toast with a sweet twist.

The sweetness comes from a drizzle of honey over all the layers! That little bit of sweetness is the perfect touch! Of course I also sprinkle on Everything But the Bagel Seasoning. I like to make my own. It’s so much cheaper and I can control the ingredients. Let me tell you how I make my Avocado Toast and then I’ll share the Everything Bagel Seasoning.

Avocado Toast

  1. Make the avocado mixture by mashing up one ripe avocado with about 1/4 cup of light mayo. Add salt to taste.
  2. Fry an egg in a small saucepan sprayed with cooking spray. I like mine over easy.
  3. Toast the bread.
  4. Spread avocado mixture over toast.
  5. Top with egg.
  6. Sprinkle with Everything bu the Bagel Seasoning.
  7. Drizzle with honey.

Everything But the Bagel Seasoning

  • 4 Tablespoons White Sesame Seeds
  • 1 1/2 Tablespoons Poppy Seeds
  • 2 Tablespoons Dried Minced Garlic
  • 2 Tablespoons Dried Diced Onion
  • 1 teaspoon coarse sea salt

Mix in a bowl, then store in an airtight jar.

Have you tried Avocado toast? It seems a little strange at first, but one bite is all it takes to convince most that this is a breakfast that will change up the breakfast routine in a super-delicious (and sweet) way!


breakfast · Brunch

Hash Brown Egg Skillet

When morning rolls around I’m not ready for food. Just hand over a nice cup of coffee with flavored cream and I’m good for a couple of hours. But I know I need to eat, so I eventually do.
But what to eat? Scrambled eggs…not my favorite.
French Toast? Only once a month…too fattening.
Pancakes? I like them but it’s too much trouble and not enough protein.
However, I’ve recently been making an egg dish once a week that my husband and I both really enjoy. I call it Hash Brown Egg Skillet. It’s so delicious and is done in about 15 minutes.

You could tweak this recipe to add what you like, but for our tastes I use onions, shredded hash browns, Canadian Bacon and eggs. As the recipe name says, it’s all done in a skillet on the stove. One pan – one great recipe! Here’s how you make it:

Hash Brown Egg Skillet

  • 1 -2 Tbl. Olive oil
  • 1 1/2 Cups Frozen Hash Browns
  • 2 Tbl. chopped onion
  • 3 slices Canadian Bacon
  • 2 or 3 Eggs
  • Salt and Pepper

Place Olive oil in a skillet. Add chopped onion and frozen hash browns. Season with salt and pepper. Over medium high heat, brown potatoes on one side, then flip over and brown other side. This is when I add my Canadian bacon, just to warm it up. Before they get completely brown, make small wells in the potatoes. Crack egg and pour into the wells. Lower heat to low temp and cover with a lid. Let eggs cook until they are they way you like them. I go for sunny side up because we love the yolk runny. I check to be sure the yolk still jiggles after the white is cooked. Using a spatula, divide the portion for each plate and serve!

I served it with sour dough toast and fresh fruit sprinkled with Chocolate-raspberry granola. (The granola is Love Crunch) Yum!

This is a great Sunday breakfast when dinner usually comes later than normal. It’s also a healthy meal and fits into my WW menu plan nicely! I hope you’ll try this! It’s so good…even for non-breakfast lovers!

Are you a breakfast lover or do you eat just because you have to?

With love from my country kitchen,

Some non-hurried breakfast favorites are:
Best Blueberry Coffee Cake
Sweet Potato Pancakes
Baked Oatmeal and Easy Banana Bread

breakfast · dessert

Tart, Delicious Cranberries!

If you have fresh cranberries left from Thanksgiving, or you see them in the produce section in the store, I have two great ways for you to use them!

The first use is to put them in your morning oatmeal during the last few minutes of the cooking time. I use Old Fashioned Oats, so I boil equal parts of water, milk and oatmeal, then simmer for a few minutes to thicken it up. While it’s simmering I throw in a good handful of fresh cranberries. Oh, that tartness is the perfect fruity addition!

I also add some chopped walnuts and a sprinkling of brown sugar for the perfect winter-y breakfast! You won’t be satisfied with Corn Flakes every again after enjoying this variety of warm, nutty oatmeal!

Now for another perfect combination – cranberries, apples and orange juice for a winning recipe that is from Cooking Light, let’s talk dessert.

Apple Cranberry Crumble

Ingredients:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
6 cups sliced peeled Braeburn apple
1 cup fresh cranberries – I used 1/2 dried and 1/2 fresh
1/3 cup fresh orange juice
2 tablespoons granulated sugar
1 tablespoon cornstarch

Preparation
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, brown sugar, and butter in a food processor; pulse 10 times or until mixture resembles coarse meal.

Combine apple and cranberries in a large bowl. Combine juice and remaining ingredients; pour over apple mixture. Toss well. Spoon apple mixture into a 2-quart baking dish. Sprinkle with flour mixture. Bake at 375° for 40 minutes or until bubbly and golden brown. Serve warm.

The crumbly topping!
Ready for the oven

I love this dessert. I added a small scoop of ice cream for a special finishing touch!

If you need another idea for your cranberries, please try this muffin. I share this recipe every year because it’s too good to live without! Also, if you have canned Whole Berry Cranberry Sauce, use it to make this coffee cake that is to die for!! When I had my baking business, these were so popular, and for good reason!

You’ll be (cran)berry happy you tried any of these recipes! Sorry, I couldn’t resist!

With love from my country kitchen,

breakfast · Fast meal · Make-Ahead

Bump up your breakfast game

I always eat breakfast, but I find it the most difficult meal to want to prepare. I’m ready to get my day started and don’t like fussing over that first meal of the day. Can anyone else relate?

It’s for that reason that I try to have this things on hand that are either quick to prepare or can be made ahead and just warmed up.

If you’re like me and struggle with getting breakfast ready, let me share a few of my favorite go-to morning meals.

Baked Oatmeal with apples or bananas is hearty, easy to prepare and reheats nicely. Here’s one of the recipes I use often. This same page has a delicious Banana Bread that’s another great addition for breakfast, and it’s also a lighter version!

Bakedoatmeal1 (2)

Baked Eggs With Hashbrowns and Canadian Bacon
Here’s an egg dish with all the morning breakfast foods! It is also hearty and reheats well.

Baked Eggs with Hash Brown Crust
  • 6 spray(s)cooking spray
  • 1 tsp olive oil
  • 3 cup(s)frozen hash brown potatoes
  • 1 small uncooked onion(s), thinly sliced
  • 1⁄4 tsp kosher salt
  • 1 1⁄4 tsp dried thyme, plus more for garnish
  • 3 slice(s)uncooked Canadian bacon, diced
  • 12 large eggs

Instructions:
1. Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray.

2. Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 1/4 cup potato mixture into each prepared muffin hole; bake 15 minutes – Less if you want a runny yolk!

3. Meanwhile, return skillet to heat; add Canadian bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.

4. Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more.

5. To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately.

6. Serving size: 1 baked egg with hash brown crust

Then there’s this Fruity Peanut Butter Toast I made recently and LOVED!! It’s as pretty as it is delicious! It’s simply whole grain bread, toasted and topped with peanut butter and whatever fruit you like. Then add a tiny drizzle of honey over the fruit. So good!

There’s no need to go without breakfast just because you don’t have time to stop and make it in the morning. Get a jump on things and prepare ahead so you can have a delicious meal at the start of your day!

Anyone else love breakfast but dread making it?

I hope you’ll refresh your breakfast routine with one of these easy ideas!

breakfast · pumpkin

Pumpkin Monday – Waffles!

pumpkin waffle 2

What’s better than a good breakfast?  Sharing it with friends!  We had the blessing of doing just that this weekend.

Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning.  Since we had a guest this weekend I wanted to have something a little special to start their day.

My menu included: 

Pumpkin Waffles
Bacon
Fruit topped with yogurt and granola
Coffee

I hope my breakfast made our guest feel as glad to be with us as we were to have him here!

pumpkin waffle 3
Rand Hummel, from The Wilds of New England was here for the weekend.  He attended a wedding and preached in our church. We were thankful to be able to return some of the hospitality he and his sweet wife, Amber showed us when we were in New England in September!

Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy.  My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating.  They were perfect!  To do that I:

  1. Let the waffles cool on a cooling rack.

pumpkin waffle 4

2.  Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day!  I simply toasted them in the toaster until they were crispy.

pumpkin waffle 6

 

Pumpkin Waffles

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 1/2 cup fresh or canned pumpkin
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Directions

  • In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.  Note:  I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
  • Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.

pumpkin waffle 5

pumpkin waffle 1

These waffles have a nice pumpkin flavor, helped by the spices.  I love having homemade waffles in my freezer ready for a quick breakfast.  In thirty minutes you can whip these up and stick them away – or eat right away!  It’ll be a great start to your day!!

Happy Monday, Pumpkin!

Denise