What is your perfect breakfast?!
Like, your perfect breakfast meal on a late sunday morning!.!.!.Www@FoodAQ@Com
Answers:
The Menu:
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote
-------------
Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil!. Crack one egg into a glass!. Reduce water to a simmer and pour egg into water in one quick motion!. Quickly add remaining eggs!. Let eggs cook for 4-5 minutes!. The white should be firm but the yellow should be runny!. Remove eggs with a slotted spoon and drain on a paper towel!.
In a non-stick skillet heat the bacon until warm!. Toast the English muffins until golden!.
For the sauce: Place yolks, water and lemon juice into blender!. Blend for 1 minute!. With blender running, pour butter through open hole of blender lid!. Season with salt and pepper and keep warm!.
To assemble eggs benedict: Top each muffin with bacon and a poached egg!. Pour warm sauce over and garnish with paprika and chopped parsley!.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham!.
-------------------------
Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F!.
In a large skillet melt the butter over medium-high heat!. Add the onions and zucchini and cook, stirring, for 6 minutes!. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes!.
Add the garlic and cook for 1 minute!.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper!. Cook, stirring, for 1 minute!. Remove from the heat and let cool!.
In a bowl, beat the eggs and half-and-half together!. Add the salt, pepper, grated Gruyere, and crushed red pepper!.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top!. Bake for 25 to 30 minutes until set!. Remove from the oven and let cool for 30 minutes before serving!.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl!. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes!. Work the ice water into the dough until it just comes together, being careful not to over mix!.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes!. Turn onto a lightly floured surface and roll out into an 11-inch circle!. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan!. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes!. Remove from the oven and uncover!. Let cool slightly on a wire rack before filling!.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions!.
Preheat waffle iron according to manufacturer's guidelines!. Lightly spray the waffle iron with nonstick spray!. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly!. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops!. Repeat with remaining batter!. Serve with Whipped Cream and Blueberry Syrup!.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon!. Stir gently until the berries break down and release their natural juice!. The consistency should remain a bit chunky!. Serve hot over waffles!.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken!.
Add sugar and vanilla!. Continue to beat until the cream forms stiff peaks!. Refrigerate until ready to use!.
------------------
Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth!. Stir in the next 4 ingredients!.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife!. With sharp Paring knife cut a pocket in the top of each!. Fill each with 1 1/2 Tbsp filling!. Place in zip lock bags and freeze!.
---------
French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings!. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling!. Generously coat grill with vegetable oil and a little butter!. Cook each side until brown!.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries!. Sprinkle nuts over the top!.
----------------------
Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples!. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly!. Simmer for 10 minutes!. Add apples and cook apples until tender, basting apples occasionally!. Serve apple one half apple each with a dollop of whipped cream!.
---------------
The Perfect Fruit Compote
Sauce:
1/2 cup sugar
2 Tbsp!. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp!. lemon juice
Add all ingredients together and cook until thickens, stirring constantly!. Put aside to cool!.
Fruit Mixture:
20 oz!. pineapple chunks
11 oz!. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added!. Fruits, as bananas and apples, will not turn their color in this sauce!.
-------------
Fireside Coffee Mix
2 c!. non-dairy coffee creamer
1 1/2 c!. hot cocoa mix (dry)
1 1/2 c!. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients!. Store in an airtight container!.
For one cup:
2 tablespoons + 1 tsp!. of mix
Add water
Chilled champagneWww@FoodAQ@Com
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote
-------------
Traditional Eggs Benedict
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil!. Crack one egg into a glass!. Reduce water to a simmer and pour egg into water in one quick motion!. Quickly add remaining eggs!. Let eggs cook for 4-5 minutes!. The white should be firm but the yellow should be runny!. Remove eggs with a slotted spoon and drain on a paper towel!.
In a non-stick skillet heat the bacon until warm!. Toast the English muffins until golden!.
For the sauce: Place yolks, water and lemon juice into blender!. Blend for 1 minute!. With blender running, pour butter through open hole of blender lid!. Season with salt and pepper and keep warm!.
To assemble eggs benedict: Top each muffin with bacon and a poached egg!. Pour warm sauce over and garnish with paprika and chopped parsley!.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham!.
-------------------------
Mediterranean Quiche
2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled
Preheat the oven to 375 degrees F!.
In a large skillet melt the butter over medium-high heat!. Add the onions and zucchini and cook, stirring, for 6 minutes!. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes!.
Add the garlic and cook for 1 minute!.
Add the tomatoes, basil, and thyme and season lightly with salt and pepper!. Cook, stirring, for 1 minute!. Remove from the heat and let cool!.
In a bowl, beat the eggs and half-and-half together!. Add the salt, pepper, grated Gruyere, and crushed red pepper!.
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top!. Bake for 25 to 30 minutes until set!. Remove from the oven and let cool for 30 minutes before serving!.
Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour and salt into a large mixing bowl!. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes!. Work the ice water into the dough until it just comes together, being careful not to over mix!.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes!. Turn onto a lightly floured surface and roll out into an 11-inch circle!. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan!. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes!. Remove from the oven and uncover!. Let cool slightly on a wire rack before filling!.
Yield: 1 crust
Belgian Waffles with Blueberry Syrup
In a large mixing bowl, prepare your favorite waffle mix according to package directions!.
Preheat waffle iron according to manufacturer's guidelines!. Lightly spray the waffle iron with nonstick spray!. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly!. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops!. Repeat with remaining batter!. Serve with Whipped Cream and Blueberry Syrup!.
BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced
In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon!. Stir gently until the berries break down and release their natural juice!. The consistency should remain a bit chunky!. Serve hot over waffles!.
WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract
Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken!.
Add sugar and vanilla!. Continue to beat until the cream forms stiff peaks!. Refrigerate until ready to use!.
------------------
Stuffed French Toast with Berry Filling
One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord
In a medium size bowl, combine the cream cheese and milk until smooth!. Stir in the next 4 ingredients!.
1 loaf French Bread
Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife!. With sharp Paring knife cut a pocket in the top of each!. Fill each with 1 1/2 Tbsp filling!. Place in zip lock bags and freeze!.
---------
French Toast Dip
4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon
Beat eggs, add milk and seasonings!. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling!. Generously coat grill with vegetable oil and a little butter!. Cook each side until brown!.
Garnish
Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries!. Sprinkle nuts over the top!.
----------------------
Butter Rum Apples
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Peel, core and halve the apples!. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly!. Simmer for 10 minutes!. Add apples and cook apples until tender, basting apples occasionally!. Serve apple one half apple each with a dollop of whipped cream!.
---------------
The Perfect Fruit Compote
Sauce:
1/2 cup sugar
2 Tbsp!. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp!. lemon juice
Add all ingredients together and cook until thickens, stirring constantly!. Put aside to cool!.
Fruit Mixture:
20 oz!. pineapple chunks
11 oz!. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added!. Fruits, as bananas and apples, will not turn their color in this sauce!.
-------------
Fireside Coffee Mix
2 c!. non-dairy coffee creamer
1 1/2 c!. hot cocoa mix (dry)
1 1/2 c!. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine all ingredients!. Store in an airtight container!.
For one cup:
2 tablespoons + 1 tsp!. of mix
Add water
Chilled champagneWww@FoodAQ@Com
The one I have everyday!.!.!.
Sometimes, it's eggs benedict because I am on vacation with my family and at a good restaurant that will make a real hollendaise!.
Sometimes, it's whole bran flakes with a few walnuts, strawberries, Splenda and skim milk, because I want the crunch and the virtue!.
Sometimes, it's Snyder's Hard Pretzels and V8 because I want to hear the loud sounds and taste the salt!.
I try really hard not to eat anything I don't love to eat!.Www@FoodAQ@Com
Sometimes, it's eggs benedict because I am on vacation with my family and at a good restaurant that will make a real hollendaise!.
Sometimes, it's whole bran flakes with a few walnuts, strawberries, Splenda and skim milk, because I want the crunch and the virtue!.
Sometimes, it's Snyder's Hard Pretzels and V8 because I want to hear the loud sounds and taste the salt!.
I try really hard not to eat anything I don't love to eat!.Www@FoodAQ@Com
I had this every morning on my last cruise:
fresh pineapple
toasted bagel w/ cream cheese
cup of peach yogurt
cup of milk
All the while overlooking the ocean
Now I wanna go on another cruise :(Www@FoodAQ@Com
fresh pineapple
toasted bagel w/ cream cheese
cup of peach yogurt
cup of milk
All the while overlooking the ocean
Now I wanna go on another cruise :(Www@FoodAQ@Com
Pancakes with butter and boysenberry syrup or blackberry syrup!.
Hash browns with ketchup (catsup)
Bacon
Eggs Over Easy with ketchup (catsup)
Orange juice
Hot tea with sugar and creamWww@FoodAQ@Com
Hash browns with ketchup (catsup)
Bacon
Eggs Over Easy with ketchup (catsup)
Orange juice
Hot tea with sugar and creamWww@FoodAQ@Com
One Egg sunny up, with Peal-meal Bacon, Toasted and Buttered Corn Bread
French Toast, smothered with Real Maple Syrup, and Sauteed Buttered Apples!.
A large Cup of Hazelnut CoffeeWww@FoodAQ@Com
French Toast, smothered with Real Maple Syrup, and Sauteed Buttered Apples!.
A large Cup of Hazelnut CoffeeWww@FoodAQ@Com
Cafe au lait, fresh, hot, croissants with butter and orange marmalade, fresh strawberries!.Www@FoodAQ@Com
Pancakes with strawberry syrup, side of sausage, bacon, scrambled eggs and a little hash browns!.Www@FoodAQ@Com
A small bowl of diced fruit
Orange Juice
French Toast with strawberries on top and whipped cream
Crispy BaconWww@FoodAQ@Com
Orange Juice
French Toast with strawberries on top and whipped cream
Crispy BaconWww@FoodAQ@Com
nails for breakfast, tacks for snacks :)Www@FoodAQ@Com
Personally, I love a quiche with spinache bacon swiss green onionWww@FoodAQ@Com
extra cheesey omelet!. !.!.!.or chipped beef gravy on biscuits! yummyyy!.!.u made me very hungry!Www@FoodAQ@Com
Bacon and eggs and a slice of fried bread!. Yummy!.Www@FoodAQ@Com
Bacon & cheese omelet!. Home fried potatoes & toastWww@FoodAQ@Com
bacon french toast and eggsWww@FoodAQ@Com
Of course the perfect breakfast is in the opinion of the individual, but in the South there is one arrangement that has been extremely popular for many years!. First, let's talk about grits!. If you don't like grits, chances are that you have never had good ones!. Even in the South, really good grits can only be found in homes and little cafes run by someone's mother or grandmother!. The big chain restaurants serve grits, but for the most part, I would not call them good!. Most of the time they are runny, flavorless and don't have the right amount of salt in them!. To me, being a grits lover, that is a crime! If that's what you've had to judge grits by, it's no wonder you don't like them!. If you do like the runny, flavorless, restaurant variety, it's very possible that you love grits and you just keep eating them hoping they will get better as you go!. Those are not grits, they're a mess!
Grits must be thick!. They go on the main plate and they don't run into the other food unless you mix your food together!. More on this later! There are many good brands to choose from!. They must be quick grits and not instant grits!. Follow the instructions on the package except for the time!. The salt must be perfect!. They must slow cook for 30 minutes until thick and creamy!. When you put them on the plate they should stand up 3/4 inch and not run!. Place a pat of margarine in the center and create a pocket for it to melt!.
Country ham is another "miscooked" item!. It should not look like canned ham; soft, thick and juicy!. It should be rinsed with water & baked in an oven on 350 degrees for about an hour!. It will look dark, kind of hard, a little oily, and resemble worn out shoe leather (really!)!. It'll be salty!. Place the oily ham halfway on top of the grits!. The main reason is because you'll have a lot of food on your plate and you'll need the room!. The other reason is that the oil will get on the grits and turn them a light brown!. You have not eaten until you have tasted the slightly oily brown areas!.
Bacon is a favorite everywhere, however it can be pretty bad if it is not cooked good!. You don't want to have soft or undercooked pieces of fat in your bacon!. Thin bacon does not cook up all that easily and so much of the fat melts away there's not much left to eat!. Use thick sliced bacon!. Fry it slowly until all of the fat has been cooked and it is crisp!.
Eggs don't have to be scrambled but for the sake of this recipe they are (because that's the way I like them!)!. Using a nonstick frying pan, melt a tablespoon of margarine over medium heat!. In a bowl crack six eggs and mix well!. Add one half cup of whole milk and stir, then add them into the pan!. Salt and pepper to taste and stir them gently with your spatula until set!. Don't overcook them, they'll get tough!.
Toast should be lightly toasted on both sides and served sliced diagonally!. Serve with jam, jelly or margarine!.
Eating is an art in itself!. Placing the grits and eggs side by side with the ham overlapping is the way to start!. Once you have started eating you might want to mix your grits and eggs together!. It almost becomes a different food!. Do this and you will discover the unique properties of grits!. Grits can be a filler that adds "body" to food!. Break up little pieces of ham and mix it into the grits!. Sausage is excellent that way too, any kind of sausage will work!. It's hard to go wrong with sausage!.
Try this a few times and you will understand what the big deal is with "a country breakfast"!.
Of course the perfect breakfast is in the opinion of the individual, but in the South there is one arrangement that has been extremely popular for many years!. First, let's talk about grits!. If you don't like grits, chances are that you have never had good ones!. Even in the South, really good grits can only be found in homes and little cafes run by someone's mother or grandmother!. The big chain restaurants serve grits, but for the most part, I would not call them good!. Most of the time they are runny, flavorless and don't have the right amount of salt in them!. To me, being a grits lover, that is a crime! If that's what you've had to judge grits by, it's no wonder you don't like them!. If you do like the runny, flavorless, restaurant variety, it's very possible that you love grits and you just keep eating them hoping they will get better as you go!. Those are not grits, they're a mess!
Grits must be thick!. They go on the main plate and they don't run into the other food unless you mix your food together!. More on this later! There are many good brands to choose from!. They must be quick grits and not instant grits!. Follow the instructions on the package except for the time!. The salt must be perfect!. They must slow cook for 30 minutes until thick and creamy!. When you put them on the plate they should stand up 3/4 inch and not run!. Place a pat of margarine in the center and create a pocket for it to melt!.
Country ham is another "miscooked" item!. It should not look like canned ham; soft, thick and juicy!. It should be rinsed with water & baked in an oven on 350 degrees for about an hour!. It will look dark, kind of hard, a little oily, and resemble worn out shoe leather (really!)!. It'll be salty!. Place the oily ham halfway on top of the grits!. The main reason is because you'll have a lot of food on your plate and you'll need the room!. The other reason is that the oil will get on the grits and turn them a light brown!. You have not eaten until you have tasted the slightly oily brown areas!.
Bacon is a favorite everywhere, however it can be pretty bad if it is not cooked good!. You don't want to have soft or undercooked pieces of fat in your bacon!. Thin bacon does not cook up all that easily and so much of the fat melts away there's not much left to eat!. Use thick sliced bacon!. Fry it slowly until all of the fat has been cooked and it is crisp!.
Eggs don't have to be scrambled but for the sake of this recipe they are (because that's the way I like them!)!. Using a nonstick frying pan, melt a tablespoon of margarine over medium heat!. In a bowl crack six eggs and mix well!. Add one half cup of whole milk and stir, then add them into the pan!. Salt and pepper to taste and stir them gently with your spatula until set!. Don't overcook them, they'll get tough!.
Toast should be lightly toasted on both sides and served sliced diagonally!. Serve with jam, jelly or margarine!.
Eating is an art in itself!. Placing the grits and eggs side by side with the ham overlapping is the way to start!. Once you have started eating you might want to mix your grits and eggs together!. It almost becomes a different food!. Do this and you will discover the unique properties of grits!. Grits can be a filler that adds "body" to food!. Break up little pieces of ham and mix it into the grits!. Sausage is excellent that way too, any kind of sausage will work!. It's hard to go wrong with sausage!. Below is my favourite
Eggs Beneficial Breakfast Sandwich
What you need:
1 large whole egg
3 large egg whites
1 tsp ground flaxseed
2 slices whole-wheat bread, toasted
1 slice Canadian bacon
1 tomato, sliced, or 1 green bell pepper, sliced
How to prepare:
1!. Scramble the whole egg and egg whites in a bowl!.
2!. Add the flaxseed to the mixture!.
3!. Fry it in a nonstick skillet treated with vegetable-oil spray and dump it onto the toast!.
4!. Add the bacon and tomato, pepper, or other vegetables of your choice!.
Makes 1 serving!.Www@FoodAQ@Com
Grits must be thick!. They go on the main plate and they don't run into the other food unless you mix your food together!. More on this later! There are many good brands to choose from!. They must be quick grits and not instant grits!. Follow the instructions on the package except for the time!. The salt must be perfect!. They must slow cook for 30 minutes until thick and creamy!. When you put them on the plate they should stand up 3/4 inch and not run!. Place a pat of margarine in the center and create a pocket for it to melt!.
Country ham is another "miscooked" item!. It should not look like canned ham; soft, thick and juicy!. It should be rinsed with water & baked in an oven on 350 degrees for about an hour!. It will look dark, kind of hard, a little oily, and resemble worn out shoe leather (really!)!. It'll be salty!. Place the oily ham halfway on top of the grits!. The main reason is because you'll have a lot of food on your plate and you'll need the room!. The other reason is that the oil will get on the grits and turn them a light brown!. You have not eaten until you have tasted the slightly oily brown areas!.
Bacon is a favorite everywhere, however it can be pretty bad if it is not cooked good!. You don't want to have soft or undercooked pieces of fat in your bacon!. Thin bacon does not cook up all that easily and so much of the fat melts away there's not much left to eat!. Use thick sliced bacon!. Fry it slowly until all of the fat has been cooked and it is crisp!.
Eggs don't have to be scrambled but for the sake of this recipe they are (because that's the way I like them!)!. Using a nonstick frying pan, melt a tablespoon of margarine over medium heat!. In a bowl crack six eggs and mix well!. Add one half cup of whole milk and stir, then add them into the pan!. Salt and pepper to taste and stir them gently with your spatula until set!. Don't overcook them, they'll get tough!.
Toast should be lightly toasted on both sides and served sliced diagonally!. Serve with jam, jelly or margarine!.
Eating is an art in itself!. Placing the grits and eggs side by side with the ham overlapping is the way to start!. Once you have started eating you might want to mix your grits and eggs together!. It almost becomes a different food!. Do this and you will discover the unique properties of grits!. Grits can be a filler that adds "body" to food!. Break up little pieces of ham and mix it into the grits!. Sausage is excellent that way too, any kind of sausage will work!. It's hard to go wrong with sausage!.
Try this a few times and you will understand what the big deal is with "a country breakfast"!.
Of course the perfect breakfast is in the opinion of the individual, but in the South there is one arrangement that has been extremely popular for many years!. First, let's talk about grits!. If you don't like grits, chances are that you have never had good ones!. Even in the South, really good grits can only be found in homes and little cafes run by someone's mother or grandmother!. The big chain restaurants serve grits, but for the most part, I would not call them good!. Most of the time they are runny, flavorless and don't have the right amount of salt in them!. To me, being a grits lover, that is a crime! If that's what you've had to judge grits by, it's no wonder you don't like them!. If you do like the runny, flavorless, restaurant variety, it's very possible that you love grits and you just keep eating them hoping they will get better as you go!. Those are not grits, they're a mess!
Grits must be thick!. They go on the main plate and they don't run into the other food unless you mix your food together!. More on this later! There are many good brands to choose from!. They must be quick grits and not instant grits!. Follow the instructions on the package except for the time!. The salt must be perfect!. They must slow cook for 30 minutes until thick and creamy!. When you put them on the plate they should stand up 3/4 inch and not run!. Place a pat of margarine in the center and create a pocket for it to melt!.
Country ham is another "miscooked" item!. It should not look like canned ham; soft, thick and juicy!. It should be rinsed with water & baked in an oven on 350 degrees for about an hour!. It will look dark, kind of hard, a little oily, and resemble worn out shoe leather (really!)!. It'll be salty!. Place the oily ham halfway on top of the grits!. The main reason is because you'll have a lot of food on your plate and you'll need the room!. The other reason is that the oil will get on the grits and turn them a light brown!. You have not eaten until you have tasted the slightly oily brown areas!.
Bacon is a favorite everywhere, however it can be pretty bad if it is not cooked good!. You don't want to have soft or undercooked pieces of fat in your bacon!. Thin bacon does not cook up all that easily and so much of the fat melts away there's not much left to eat!. Use thick sliced bacon!. Fry it slowly until all of the fat has been cooked and it is crisp!.
Eggs don't have to be scrambled but for the sake of this recipe they are (because that's the way I like them!)!. Using a nonstick frying pan, melt a tablespoon of margarine over medium heat!. In a bowl crack six eggs and mix well!. Add one half cup of whole milk and stir, then add them into the pan!. Salt and pepper to taste and stir them gently with your spatula until set!. Don't overcook them, they'll get tough!.
Toast should be lightly toasted on both sides and served sliced diagonally!. Serve with jam, jelly or margarine!.
Eating is an art in itself!. Placing the grits and eggs side by side with the ham overlapping is the way to start!. Once you have started eating you might want to mix your grits and eggs together!. It almost becomes a different food!. Do this and you will discover the unique properties of grits!. Grits can be a filler that adds "body" to food!. Break up little pieces of ham and mix it into the grits!. Sausage is excellent that way too, any kind of sausage will work!. It's hard to go wrong with sausage!. Below is my favourite
Eggs Beneficial Breakfast Sandwich
What you need:
1 large whole egg
3 large egg whites
1 tsp ground flaxseed
2 slices whole-wheat bread, toasted
1 slice Canadian bacon
1 tomato, sliced, or 1 green bell pepper, sliced
How to prepare:
1!. Scramble the whole egg and egg whites in a bowl!.
2!. Add the flaxseed to the mixture!.
3!. Fry it in a nonstick skillet treated with vegetable-oil spray and dump it onto the toast!.
4!. Add the bacon and tomato, pepper, or other vegetables of your choice!.
Makes 1 serving!.Www@FoodAQ@Com