Breakfast – Page 2 – The Gourmet Farm Girl

Cheesy Skillet Hash Browns with

Fresh Eggs and Spinach

By The Gourmet Farm Girl

4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns

2-3 tablespoons vegetable oil

3 cups shredded cheddar cheese

4 tablespoon’s melted butter

1/2 cup sour cream

2 green onions chopped

1/2 teaspoon granulated garlic

1/2 teaspoon salt

1/2 teaspoon cracked black pepper
3 slices smoked bacon

4 eggs
1/2 cup chopped fresh spinach

Preheat oven to 375 degrees

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

Measure out all ingredients; set aside

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking. Garnish with fresh chopped spinach or parsley and the bacon.

Serve immediately

Serves 4+

Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.

Week-end Breakfast Idea… Read More »

I had a Scotch Egg as an appetizer this past week while dinning out. I enjoyed this English Pub food and decided to make them at home for a Sunday brunch idea …Farm Girl Style.

Wikipedia says this about the Scotch Egg:

A Scotch egg consists of a hard-boiled egg (with its shell removed) wrapped in a sausage meat mixture, coated in breadcrumbs or rolled oats, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad.

The earliest printed recipe is the 1809 edition of Mrs. Rundell’s A New System of Domestic Cookery. Mrs. Rundell and later 19th-century authors – served them hot, with gravy.

Here is my recipe…instead of wrapping in sausage before breading, I mixed chopped bacon and Canadian bacon and pressed it together with the crumbs to give it a lighter flare.

Scotch Eggs with Creamy Mustard Sauce

By The Gourmet Farm Girl

4 eggs + one for breading

3 slices of bacon cooked

6 slices of Canadian Bacon

1 cup bread crumbs (1/2 regular and 1/2 Panko)

1/2 cup flour

For the sauce:

1/4 cup mayonnaise

2 tablespoons mustard

1/4 teaspoon dried celery seeds
pinch of sugar

salt and pepper to taste

1 1/2 quarts vegetable oil

In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.

Beat the extra egg and set aside

Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside

Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.

Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs

Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp

Serve with the creamy mustard sauce

ENJOY!

Unique Breakfast Idea… Read More »

Homemade Granola with Fresh Peaches and Cream

By The Gourmet Farm Girl

3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
½ cup raisins
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons
¼ cup melted unsalted butter
¾ t salt

Pre-heat oven to 225 conventional oven or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins; set aside

In a smaller bowl whisk the melted butter with the honey, brown sugar and salt till blended and smooth; pour into dry mixture and gently stir with a large spoon till coated

Spread the granola on two baking sheets with edges and lined with parchment paper; bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes; cool and store in an airtight container; granola will keep for up to two weeks.

Note: Substitute milk for the cream for a healthier version.

Enjoy your Breakfast!

It’s Peach Season… Read More »

French Toast over Crème Fraiche

with Fruit Sauce

By The Gourmet Farm Girl

1/2 pound Frozen Blend of Berries (strawberries, blueberries, raspberries)
¼ cup sugar
8-10 day old Sister Schubert’s Baked Dinner Rolls (or your favorite)
8 ounces Crème Fraiche
¼ cup powdered sugar
2 eggs
2-3 tablespoons milk
½ teaspoon ginger or cinnamon

Use slightly stale baked dinner rolls cut into thirds

Warm frozen berries with ¼ cup sugar till heated through and sugar is dissolved; reduce heat to low and keep warm.

Whip together the crème fraiche and powdered sugar; set aside

Whisk together the eggs, milk and seasoning; dip 3 pieces of the dried rolls into eggs wash and grill on a hot griddle for 1-2 minutes on each side till golden brown.

Spoon 5-6 tablespoons of the crème fraiche onto plate and top with French toast slices; spoon 1/4 cup of the warm fruit sauce over toast, garnish with fresh mint and serve.

Serves 4-5

ENJOY!

Thought for today…Growing older can be a wonderful adventure as long as you remember that the important thing is growing.

Sunday Brunch Read More »

Breakfast in a Shell

By The Gourmet Farm Girl

1 package Azteca (bakeable) salad shells

10 eggs

salt and pepper to taste

1 1/2 cups shredded mild cheddar cheese (plus additional for topping)

1 pound package frozen hash browns

2-3 tablespoons butter

6 slices smoked bacon

Bake shells according to package directions; set aside

Cut bacon into bite size pieces; cook over medium heat till crisp; drain on a paper towel

While bacon is frying; cook hash browns according to package directions; keep warm

In a large mixing bowl beat eggs with a whisk or large fork; stir in cheese salt and pepper. Pour eggs and cheese mixture into a large non-stick skillet sprayed with vegetable oil and 1 tablespoon melted butter

Note: eggs cook best in two separate batches

Cook eggs slowly over medium to low heat till done; remover from heat

Layer the potatoes then eggs, extra cheese and bacon pieces into the baked shell; serve immediately

Makes four servings

Alterations: add chopped green onions or chives, sour cream or sausage gravy instead of bacon

Unique Breakfast Idea… Read More »

 Breakfast Wrap with Eggs, Cheese, Bacon and Veggies

By The Gourmet Farm Girl

4 eggs
6 asparagus spears (chopped)
2 tablespoons sliced black olives
5 scallions diced (with some of the greens)
4 strips smoked bacon (turkey bacon works also)
2 soft tortilla wraps
1/4 cup shredded mild cheddar cheese
Spinach leaves or your favorite greens
Salt and pepper to taste

Precook bacon drain and set aside.

Rinse asparagus spears and chop into bit size pieces; discarding ends. Precook asparagus with 2-3 tablespoons water in a glass bowl in microwave for 30-40 seconds; drain and set aside.

Wrap tortilla shells in foil and place in 200 degree oven; warm for 5-6 minutes

Beat eggs and pour into a preheated skillet sprayed with vegetable oil over medium heat; add scallions, olives, asparagus and cheese, salt and pepper. Gently fold the eggs and vegetables together till eggs are cooked through; do not over stir, reduce heat if necessary, eggs should cook slowly.

Remove shells from oven and layer a few spinach leaves on top, spoon eggs onto leaves and top with bacon and extra cheese is desired.

This recipe makes two wraps

ENJOY!

Week-end Breakfast Time… Read More »

Sunday morning brunch idea…

Steak and Eggs with Avocado and Fresh Greens

over Whole Grain Toast

By The Gourmet Farm Girl

The instructions for this recipe is for two servings; double and repeat for multiple servings

4 eggs
4-5 tablespoons grated cheddar cheese blend
2 slices whole grain bread
1 fresh avocado
Assortment of leaf lettuce
6-7 thinly sliced strips of grilled steak (5-6 ounce sirloin, fillet minion or rib steak)
Salt and pepper to taste

Heat grill to 425 degrees

Season steak with salt and pepper and grill as desired; 4-5 minutes per side for medium rare or 5-6 minutes per side for medium (depending on type of grill) Note: Leftover steak works well or grill the steak the night before. Remove steak from grill and let rest for 5 minutes before slicing

Mash the avocado with a dash of salt and pepper; spread over toasted bread; layer with fresh greens

and on one side of the toast layer the strips of steak; set aside

In a non-stick skillet sprayed with vegetable oil over medium heat fry the eggs sunny side up; remove and place on top of toast along side of the steak; sprinkle cheese on top and serve immediately.

ENJOY!

New Twist on a Classic… Read More »

Cheesy Egg Omelets with Fresh Spinach, Tomatoes and Avocado

The Gourmet Farm Girl

Directions for one omelet:

3 eggs

1 Tablespoon milk

¼ cup shredded mild cheddar cheese

1-2 tablespoons butter

Non-stick spray

1 avocado chopped

¼ cup chopped fresh spinach; reserve 1 Tablespoon
2 chopped green onions reserve 1-2 Tablespoons
1 small tomato chopped; reserve 1-2 Tablespoons
Salt and cracked black pepper to taste

Whisk eggs and milk together in a small mixing bowl; add salt and pepper, tomatoes, onions and avocado.

Over medium to high in a non-stick skillet sprayed with cooking spray melt the butter; pour the omelet mixture into the skillet; sprinkle with the cheese and spinach; cook for 2-3 minutes

Using a rubber spatula, fold the omelet in half and continue to cook for about one minute longer; remove and place on plate; top with reserved spinach, tomatoes and onions

ENJOY!

Tip: If your omelet breaks; the additional toppings will help to hide the flaw

If you look close you can see the sheep out by the barn…my grandpa raised sheep for many years. I can still hear him calling them up to the barn to be fed. He had a high pitch call of “SHEEPIE”!!!!

They would all come running…

Breakfast…Farm Girl style! Read More »

Fresh Blueberry Pancakes with Blueberry Syrup

By The Gourmet Farm Girl

3 ½ cups all-purpose flour

1 T baking powder

1 t salt

1 cup sugar

3 eggs (room temperature)

1 stick melted butter

1 ½ cups whole milk

1 cup fresh blueberries
pinch of Nutmeg

Mix the flour, baking powder, salt, and sugar in a large bowl. In a medium size bowl lightly beat the eggs then gently stir into dry mixture (do not over mix) Combine the butter and milk in a medium size bowl and then gradually whisk mixture into the batter. The batter should be thick like a heavy cream, if not add more milk.

Heat a large seasoned griddle or a large heavy bottomed skillet over medium heat. You may need to spray with a little oil. Pour ¼ cup of the pancake batter on to the griddle and make sure not to overlap when you pour. Drop 7-8 of the blueberries on top of each pancake.

Cook until bubbles form on top of the pancake surface then flip and continue to cook until the second side is golden, about 2-3 minutes longer. If making a lot of pancakes place on a large platter and tent with foil; place in a 200 degree oven to keep warm.

Maple Blueberry Syrup

By The Gourmet Farm Girl

2 cups fresh blueberries
1 cup maple syrup

2 tablespoons sugar

2 tablespoons water

Zest of half a lemon

In a medium saucepan add blueberries, maple syrup, sugar, and lemon zest. Simmer over low heat squishing a few blueberries as they cook Let mixture reduce to a thick syrup (12-15 minutes) Remove from heat and serve at room temperature over pancakes. You can make ahead and chill overnight and re-warm before serving.

ENJOY!

Cheesy Eggs with Fresh Asparagus and Green Onions

ByThe Gourmet Farm Girl

4-5 eggs slightly beaten

2 T. Milk

Salt and pepper to taste

4-5 stalks of fresh asparagus chopped

(I heat them in the microwave for about 15-20 seconds to get them slightly tender)
2 green onions chopped
½ cup shredded blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese or any cheddar blend will work

Wisk the above together

In a heavy skillet on low to medium heat add 1-2 Tablespoons of butter and pour egg mixture in. Let it begin to cook for 20-30 seconds before stirring. Gently fold the egg mixture over and over till done. 2-3 minutes or until they are fluffy.

Make sure you do not get the heat to high. Always cook scrambled eggs at a lower temperature.

Sprinkle a little more cheese over the top and serve.

Makes 4-5 servings

Note: I use 1 egg and 1/2 T milk per person when scrambling with other ingredients

ENJOY!

Sunday Morning Breakfast Read More »