Category: Breakfasts

These are recipes that Grandpa has served for breakfast. Some of them are really easy, cause Grandpa is not a morning person. Some are good for when Grandpa is feeling a bit frisky in the morning.

Breakfast Tart

4 C Flour
1/2 tsp Salt
1/2 C Sugar
2 sticks butter – cold
Pulse together till it looks like coarse meel

Add water until it starts to ball up

Wrap in plastic and refrigerate 1 hour

Flatten on board
Refrigerate 15 minutes
Let rest at room temperature for 3 minutes
then transfer using your rolling pin to tray
Put onto baking tray
Sprinkle with sugar
fresh fruit
sprinkle with sugar
wrap edge
425º for 25 minutes

Grandpa’s Breakfast Bread

INGREDIENTS

  • 1/2 C AP flour – sifted
  • 1/2 C tapioca, almond flour, teff, etc
  • 1/2 tsp Salt
  • 1 tsp Clarified Butter
  • 1/2 Cup Water
    –
  • 1/4 C canola oil – in hot skillet

Optional:  Substitute wheat flour, but pulverize it in a food processor

STEP BY STEP

  1. Combine flour and salt
  2. Mix butter into flour
  3. Drizzle water only until large crumbles begin to form
    Add water 1 tsp at a time until a ball STARTS to form
    If you add too much water, the dough will be sticky
  4. Ball should NOT be sticky.  If it is, add more flour.
  5. Cut the dough ball into eight pieces and roll into balls
  6. Flatten balls with hands
  7. Using a small lightly oiled tortilla press, or parchment paper circles
  8. Squeeze till flatter
  9. Heat 1/4 C canola oil to about 360º – 400º
  10. Carefully slide disks into oil and cook until browned
  11. Set aside on newspaper topped with a paper towel, blotting top with paper towel
  12. Serve hot as a side, with an egg on top, or make a breakfast sandwich

ALTERNATE PREPARATION STARTING WITH STEP 8

  1. Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
  2. You will NOT be frying these, but rather heating them in a dry pan.
  3. Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
  4. Flip and carefully remove one disk from the other
  5. Cook the “insides” that are now free from each other
  6. These are more like mini tortillas

CinnaSugar ®

This is a powder that I mix up and keep on hand.  It is good for many things, but mainly French Toast.  It used to be called French Toast Powder, so you may see it call that in other recipes.

  • 1/4 C sugar
  • 1/4 C ground cinnamon
  • 1 TBL nutmeg
  • 1 tsp salt

For French Toast, add

  • 1 TBL seasoning
  • 1/2 tsp corn starch
  • 1 TBL granulated sugar
  • 2 eggs
  • 2 TBL milk (not skim)
  • 1 TBL emulsified butter or canola oil

Hobo Breakfast Sandwich

This WILL NOT be a large sandwich, but is closer to the small ones you might remember from family or Scouting camping trips if you lived through the 60s and 70s.

Hobo Pie Recipes

  1. Butter your bread on the sides that will become the outside of your pie.
  2. Spray cast iron pie maker with Pam.
    The butter and the Pam will keep the bread from sticking to the pie maker.
  3. Open the pie maker wide open and place a slice of bread on each half – push the bread down slightly onto the cast iron
  4. IDEALLY brush the edges with a bit of egg wash – don’t let any of your ingredients overflow over top of the egg wash
  5. Lay a piece of cheese on each slide of bread – or sprinkle some shredded
  6. Add tomato, bacon and a poached egg on top of the cheese
  7. Drizzle cream cheese sauce over top of the ingredients
  8. Close the maker and cook for about 4 minutes per side or until browned

Cream Cheese Sauce
– cream cheese
– chives
– Siracha sauce

Update:  I ended up buying a Pudgie Pie Maker aka Hobo Pies

You can also butter the bread and put pie filling and a bit of cream cheese inside for a nice dessert.

Bunless Egg Sandwich

  1. Separate whites from the yolks
  2. Dump white onto the skillet and spread out about the size of a bagel.
  3. Use a muffin ring or biscuit cutter if you have it.
  4. Add cheese onto top of half of the white
  5. Add bacon or ham to sandwich
  6. Put onto your plate and top with hot sauce, mayo or mustard
  7. Cook the yolk, spreading it out as much as you can.
  8. Top your sandwich with the yolk.

Shopping List for Two People

  • Two eggs
  • 1/2 C cheese
  • Bacon or ham
  • Mayo or Mustard

Crepes – COLLECTION

Your crepe batter should be like EXTREMELY thin pancake batter, but not as thin as milk.  After pouring into the skillet quickly tip the pan to spread the batter around making it as thin as possible.

HINT:  Mix only half of your liquid into your flour and stir until smooth, THEN pour in the rest of your liquid.  This will help avoid lumps.

Quick and Simple All-Purpose Crepe Batter
1 C flour
1/2 milk
4 TBL butter (melted)
1/2 C water
3-4 eggs
1 tsp canola oil or melted butter
1/2 tsp salt
1/2 tsp vanilla
1 TBL CinnaSugar

 

• for savory – sub 1/4 C of buckwheat flour for AP flour,
and add a dash of French Toast seasoning or cumin

Wholly Crepes – Halifax, Nova Scotia

Crepe Lasagna

Cok au Vin Crepe Filling

Grandpa’s Breakfast Crepe
with cream cheese and jam filling
Crepe Cake
Cullen Campbell
Crepe Notes

 

 

 

 

 

 

 

Blinchiki (Russian Style Crepes)

Prep Time: 20 minutes

Cook Time: 3 minutes

 

12-15 crepes

Ingredients:

1 eggs

2 cups milk

1 tablespoon sugar

1/2 teaspoon salt

1,5 cups all purpose flour

2 tablespoons of any oil, plus more for pan

For Serving:

Any fillings

Russian traditional fillings:

Desserts: Sour cream, sweetened condensed milk, any jam, honey, cottage cheese

Savory: Caviar, smoked salmon with sour cream

In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 – 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.

In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 – 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.

Enjoy from Blinchiki!

Frittata – COLLECTION

Spelled by some Fritatta, but according to Google, my title spelling is correct.

New Life Frittata

New Life Frittata

Adding New Life to Old Food is the basis for one of my books. This is one of my favorite recipes from it.

Zucchini Frittata

Zucchini Frittata

North American Frittata

North American Frittata

Spanish European Frittata

Spanish European Frittata

Goat Cheese Frittata

Goat Cheese Frittata

Mini Breakfast Frittata

Mini Breakfast Frittata

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

Ice Cream French Toast

INGREDIENTS

  • 6 egg yolks
  • 1/2 C sugar
  • 1 tsp Grandpa’s CinnaSugar
  • 1/2 tsp vanilla extract
  • scant salt
  • 1 C whole milk
  • 1 C heavy whipping cream
  • Soft bread (brioche, banana bread, croissant, Hawaiian rolls, etc)
  • 4 TBL clarified butter (for the fry pan)

STEP BY STEP

  1. Cream together yolks and sugar
  2. Mix in cinnamon, vanilla and salt
  3. Mix in milk and cream
  4. Soak thick slices of the bread for 1/2 hour – 2 hours
    Thicker breads need to soak longer
  5. Heat clarified butter in a non-stick skillet
  6. Cook the bread 6 minutes per side, then 3 minutes per side  ( 6 flip 6 flip 3 flip 3 serve )
  7. Serve with real maple syrup or macerated fruit

You can also break bread apart and put into a greased baking dish, and skip steps 5 and 6 above.  Just bake at 350º for 20 minutes and serve with berries on top.

 

GOING THE EXTRA MILE

  1. Macerate fruit:  Toss 1/2 C strawberries, 2 TBL lemon juice, 1/2 blueberries and 1/2 C sugar, and a splash of Balsamic vinegar.
  2. Let rest for about 30 minutes.

OPTIONAL CRUNCH TOPPING

  • 1/2 C Brown Sugar
  • 1/2 C Flour
  • 3 TBL melted butter
  • 3 TBL maple syrup
  • 2 TBL raw oatmeal
  • Optional 1/4 C chopped pecans

Mix together and put on top of soaked bread

SIMPLIFIED

You can use the above ingredients, or you can buy 1 pint of vanilla ice cream, then skip right to step 4 above.

 

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Ready-to-eat Meusli

INGREDIENTS

  • 1 C raw oats (not instant)
  • 2 TBL chopped almonds
  • 1 TBL chopped pecans
  • 1 TBL chopped walnuts
  • 1 TBL chopped pistachios
  • 1 TBL pumpkin seeds
  • 1 TBL chia seeds
  • 1 TBL sunflower seeds
  • 1 TBL flax
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 TBL melted butter
  • 2 C yogurt
  • 1 C whole milk
  • 2 TBL apple cider
  • 2 TBL honey
    To taste – mix in:
  • raisins, cranberries, blueberries, craisins, strawberries, chopped banana, raspberries, diced apples, etc

STEP BY STEP

  1. Mix all ingredients ABOVE yogurt, spread out on pan and toast for 10 minutes at 400º
  2. Let cool, then mix with the rest of ingredients
  3. Refrigerate for up to a week.  Spoon directly into your breakfast bowl

Alternate storage

  1. Store the toasted dry ingredients in a jar in the refrigerator for up to three weeks
  2. Mix 1/2 C of the mix with 1/2 C yogurt, 1/4 C whole milk and 2 tsp honey
  3. Mix with 1/4 C of whatever fruit you desire at the time

Egg Taco

You have PROBABLY had a taco some time in your life, or at least heard of one, so are familiar with the concept. With this breakfast recipe, you eliminate the taco shell and replace it with an egg.

INGREDIENTS{CAPTION}

  • 1 egg for each taco
  • 1 thin slice of toast
  • 1-2 tsp salsa
  • a few sprigs of cilantro

STEP BY STEP

  1. Heat your non-stick skillet to a low heat – about 300º
  2. Beat the egg and pour it into the pan, allowing it to spread itself thin into a pancake
  3. Let the pancake “dry out” until it looses it’s shine
  4. Carefully flip the pancake and put shredded cheese onto it
  5. Slide the pancake onto your plate and top with salsa, bread and cilantro
  6. Enjoy!

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Fried Egg Taco w/o the Taco Shell

Ingredients

  • Egg
  • Garnish
  • Toast

Step by Step

  1. Separate your egg and yolk.
  2. SLOW cook your egg white over medium low heat
  3. Once it has set (2-3 minutes) you can add your yolk back on
  4. Continue to let it cook until it becomes harder (like a taco shell)
  5. Add a piece of toast and some salsa.
  6. Very good, but very messy.

NOTE:  It is not quite so messy, if you break the yolk 60 seconds before serving and let it set slightly in the hot skillet.

{CAPTION}

Here is a VERY simple salsa that is as mild or as hot as you like. The one shown below has 4 cherry tomatoes, a wedge of bell pepper, a small piece of celery, one garlic clove, a bit of onion, and that is all. I pulsed it in the blender for about 5 seconds. DONE.

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Pumpkin Bread

Ingredients

  • 1 can (12 oz) raw pumpkin (not pumpkin pie mix – see note at bottom)
  • 2 oz canola oil
  • 2 TBL buttermilk
  • 2 eggs
  • 2 oranges – juice and zest
  • 1 C sugar
  • 1 tsp salt
  • spice mixture (see below)
  • 1 TBL baking soda
  • 3 C AP flour

Spice Mixture

  • 2 TBL Grandpa’s CinnaSugar®
  • 1 tsp ground ginger
  • 1/2 tsp ground clove

Step by Step

  1. Combine baking soda, sugar, salt and AP flour
  2. Combine spice mixture into flour mixture
  3. Mix together all other ingredients in separate bowl
  4. When combined, fold wet and dry ingredients together
    Do not overmix
  5. Pour into greased baking dish (ramekin, pie tin or bread pan)
  6. Bake at 340º for 50 minutes

NOTE:  If all you can find is pumpkin pie MIX, eliminate the spice mixture, sugar and salt from this recipe.

 

Cindy’s Eggs

INGREDIENTS

  • Tomato pieces
  • Frozen chopped spinach
  • Optional sliced ham
  • Cheese
  • Egg
  • More Cheese

STEP BY STEP

  1. Grease a muffin ring (or steel tuna can)
  2. Preheat your skillet to about 350º
  3. Put in about 1/4 C tomato pieces (heated)
  4. Put in 2 TBL chopped spinach (heated)
  5. Put sliced ham in, if you wish
  6. Push it down so it is all kind of flat
  7. Sprinkle in some cheese, and make a well in the center
  8. Break your egg yolk/white into the well
  9. Sprinkle on a bit more cheese
  10. Cover with a mixing bowl and pour about 1/2 C water into the hot pan
  11. Let cook 4 minutes
  12. Meanwhile toast two pieces of bread
  13. Carefully remove your ring (with the egg) to the top of your toast
  14. Remove the ring and serve

 

Pizza Scrap Frittata

INGREDIENTS

  • Left over pizza crusts – about 3 cups
  • 3 eggs
  • 1/4 C milk
  • 1 C shredded cheese (Mexican mix) yellow and white
  • 1 can Crushed tomatoes (drained)
  • Basil
  • 2 chopped cloves of garlic

STEP BY STEP

  1. Beat together your milk, eggs and cheese in a large mixing bowl
  2. Cut or tear your crusts into 1/2 inch pieces
  3. Combine pieces of pizza with tomato, garlic, basil and toss into the milk mixture
  4. Pour it all into a greased baking dish
  5. Bake at 350º for 40 minutes

Frittata – New Life for Old Food

A frittata is just a fancy way to say casserole.  You can really put just about anything in your frittata.  Here is something that I made that turned out very well.

INGREDIENTS

  • Left-over breakfast ham
  • Left-over French Fries
  • Left-over peas
  • 1/4 C left-over cottage cheese
  • 4 eggs
  • 1/4 C milk
  • Shredded Mexican Cheese Blend
  • Basil leaves
  • 1/4 C frozen/thawed spinach

STEP BY STEP

  1. Oil your eight inch cast iron skillet or individual ramekins
  2. Heat your meat and your french fries (both cut up) in a skillet
  3. Pour into mixing bowl with peas, milk, eggs and shredded cheese
  4. Move to ramekins and bake in oven at 350º for about 15-20 minutes

Zucchini Frittata

Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.

INGREDIENTS

  • Zucchini (cubed fairly small)
  • 2 Roma Tomato (pieces)
  • 1 TBL olive oil
  • 1 sm onion (diced)
  • ½ TBL thyme
  • scant salt & pepper
  • 3 eggs – beaten
  • 2 TBL whole milk or yogurt
  • 1/3 C shredded cheese

STEP BY STEP

  1. Place zucchini, onion, thyme, salt& pepper in an oven safe skillet with EVOO
  2. Saute in olive oil till tender – 8-10 minutes
  3. Cook uncovered till most liquid evaporates
  4. Add 3 mixed eggs, 2 tbl whole milk or yogurt.
  5. Turn heat to med low and add eggs to pan
  6. Lift zucchini just enough to let eggs flow thru.
  7. Add sliced tomatoes and 1/3 cu shredded cheese
  8. Distribute over top, cook on stove top 15 min.
  9. Sprinkle lightly w/more shredded cheese, and bake in over 15 minutes

Optional, cook in tureens

 

Mini French Toast Medallions

Olive Garden BreadsticksIf you eat at Olive Garden, you know that you receive an unlimited supply of breadsticks.

Take them home and you will have a great breakfast surprise.

INGREDIENTS for preparing two breadsticks

  • Take-home left over breadsticks
  • One egg
  • 2-3 TBL buttermilk (or whole milk)
  • 2-3 TBL of melted butter
  • 2-3 TBL of canola oil2016-04-24 08.59.18
  • 2-3 TBL granulated sugar
  • 1 TBL Grandpa’s CinnaSugar®

 

STEP BY STEP

  1. Using a dry paper towel, brush the outside of the breadsticks.  Most of the butter will remain, but most of the garlic will be brushed away.
  2. Cut medallions about 1/4 inch thick – discard the tips
  3. Mix all of the above ingredients (except the breadsticks) together in a large mixing bowl
    – when adding your milk, melted butter and canola oil, whisk continually to emulsify the fats
  4. Toss the bread medallions in the mixture
  5. Allow to soak for about five minutes
  6. Toss again and soak for five minutes2016-04-24 09.02.02
  7. Toss again and soak for five minutes
  8. Lightly grease your skillet
  9. Place each soaked medallion in the skillet
  10. Let cook about 5 minutes then flip each one
  11. Let cook about 4 minutes then flip back to the original side
  12. Let cook about 2 minutes, then place on plates
  13. There is no need for butter because we added it into the batter2016-04-24 09.05.37
  14. Simply serve with hot mashed fruit, syrup or honey – depending on your tastes.

 

 

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