Spinach and Gruyere Quiches (Breakfast Recipes)

Spinach and Gruyere Quiches (Breakfast Recipes)

INGREDIENTS :

• 1 tablespoon butter

• 3 shallots, minced

• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped

• Coarse salt and ground pepper

• 8 ounces Gruyere cheese, grated (about 2 cups)

• 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates

• 8 large eggs

• 3 cups half-and-half

• 1/8 teaspoon ground nutmeg

Spinach and Gruyere Quiches (Breakfast Recipes)

HOW TO MAKE IT :

1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.)

Spinach and Gruyere Quiches (Breakfast Recipes)

EGGS BENEDICT (BREAKFAST RECIPES)

EGGS BENEDICT (BREAKFAST RECIPES)

INGREDIENTS :

• 4 English muffins, split in 1/2

• 4 tablespoons butter, at room temperature

• 4 (6-ounce) beef fillets, split in 1/2

• Essence, recipe follows

• 2 tablespoons olive oil

• 3 cups water

• 1/2 teaspoon white vinegar

• Salt

• Pinch cayenne pepper

• 8 eggs, individually cracked into a cup

• 4 egg yolks

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon Creole mustard or other whole-grain mustard

• 1/2 pound butter, melted and warm

• 2 teaspoons finely chopped parsley leaves

EGGS BENEDICT (BREAKFAST RECIPES)

HOW TO MAKE IT :

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

EGGS BENEDICT (BREAKFAST RECIPES)



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Caesar-Stuffed Eggs Recipe

Caesar-Stuffed Eggs Recipe

By Rachael Ray

These delicious eggs are a unique twist on traditional Deviled Eggs – serve them up in Rach's Sittin' Pretty Egg Tray!

INGREDIENTS :

• 1/2 tablespoon Worcestershire sauce
• 1 clove garlic, grated
• 3 tablespoons mayonnaise
• 12 eggs
• 1-2 teaspoons anchovy paste
• 1/2 small onion, grated
• 1/4 cup Parmigiano Reggiano cheese, grated
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2 cups romaine lettuce, shredded

HOW TO MAKE IT :


Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place the lid over the pot of eggs and let sit for 10 minutes.

Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, roll each egg on a work surface to crack the shell. Carefully peel off the eggshells and discard.

Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end, so that the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them with the Caesar mixture.

To the bowl with the yolks add the anchovy paste, Worcestershire sauce, mayonnaise, garlic, onion, Parmigiano Reggiano, lemon juice, salt and freshly ground black pepper. Mash up the yolks with a fork until the mixture is paste-like. Mix in half of the shredded romaine, reserving the rest for garnish.

Spoon the egg mixture into a plastic, resealable bag and squish it all into one of the bottom corners. Snip off the corner and squeeze out a bit of yolk mixture into each of the egg whites. Once all the eggs are filled, place a little bit of shredded romaine on top of each for garnish, close the container lid and you are off to your party!

Source : Rachael Ray.com