What's a really good breakfast that's fairly easy to cook?!
I want to make my mom breakfast tomorrow morning, but I have no idea what to prepare!. It has to be really good though, because she's a chef and owns a restaurant so I want to impress her (: So we're talking steak and eggs or something along those lines!. Any suggestions!?Www@FoodAQ@Com
Answers:
Steak & Eggs with Creamy Mushroom Sauce:
http://www!.rachaelraymag!.com/recipes/bre!.!.!.
See if this is too hard:
http://www!.omahasteaks!.com/servlet/recip!.!.!.
McDonald's Steak & Egg Breakfast Bagel Sandwiches:
http://www!.fooddownunder!.com/cgi-bin/rec!.!.!.
McDonald's Spanish Omelet Breakfast:
http://www!.fooddownunder!.com/cgi-bin/rec!.!.!.
Steak & Eggs Scramble:
http://www!.recipezaar!.com/248684
Cowboy Breakfast:
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
http://www!.rachaelraymag!.com/recipes/bre!.!.!.
See if this is too hard:
http://www!.omahasteaks!.com/servlet/recip!.!.!.
McDonald's Steak & Egg Breakfast Bagel Sandwiches:
http://www!.fooddownunder!.com/cgi-bin/rec!.!.!.
McDonald's Spanish Omelet Breakfast:
http://www!.fooddownunder!.com/cgi-bin/rec!.!.!.
Steak & Eggs Scramble:
http://www!.recipezaar!.com/248684
Cowboy Breakfast:
http://www!.epicurious!.com/recipes/food/v!.!.!.Www@FoodAQ@Com
White bread with crusts removed
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsps Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereals
Preheat oven to 350°
Grease 9"x13" pan
Layer pan with bread, ham, cheese, then bread again (like a sandwich)
Spread chopped onion and green pepper on top
Place milk in bowl or blender, add eggs and spices, then beat together
Pour mixture over strata and cover
Refrigerate overnight !.
Before baking, pour melted butter and crushed cornflakes on top
Bake for 1 hour
Let stand 10 minutes before serving
Cut in 12 portionsWww@FoodAQ@Com
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsps Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereals
Preheat oven to 350°
Grease 9"x13" pan
Layer pan with bread, ham, cheese, then bread again (like a sandwich)
Spread chopped onion and green pepper on top
Place milk in bowl or blender, add eggs and spices, then beat together
Pour mixture over strata and cover
Refrigerate overnight !.
Before baking, pour melted butter and crushed cornflakes on top
Bake for 1 hour
Let stand 10 minutes before serving
Cut in 12 portionsWww@FoodAQ@Com
Eggs Benedict!.
make some toast
butter it
put a slice of warm ham
put some cooked asparagus, or broccoli, or spinach!.!.!.(some kind of cooked greens)
a poached egg (put some white vinegar in the water so the egg doesn't spread)
Look up hollandaise sauce!.!.!.or grate some cheese on top!.
If you put cheese!.!.!.you might nuke it for 20 seconds to melt it!.!.!.(but if you do!.!.!.undercook the egg)
sprikle some paprika for color
best to make one for yourself first so you can know what needs correcting!.
What ever you serve her!.!.!.also put a green leaf and a flower blossom on the plate to make it look prettyWww@FoodAQ@Com
make some toast
butter it
put a slice of warm ham
put some cooked asparagus, or broccoli, or spinach!.!.!.(some kind of cooked greens)
a poached egg (put some white vinegar in the water so the egg doesn't spread)
Look up hollandaise sauce!.!.!.or grate some cheese on top!.
If you put cheese!.!.!.you might nuke it for 20 seconds to melt it!.!.!.(but if you do!.!.!.undercook the egg)
sprikle some paprika for color
best to make one for yourself first so you can know what needs correcting!.
What ever you serve her!.!.!.also put a green leaf and a flower blossom on the plate to make it look prettyWww@FoodAQ@Com
Over easy eggs and some grits and bacon and buttered toast with strawberry jam,smash eggs into grits and enjoy !!Www@FoodAQ@Com
scrambled eggs with mushrooms and toast here is Gordon Ramsays link
http://www!.youtube!.com/watch!?v=C1SM73Qi1!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=C1SM73Qi1!.!.!.Www@FoodAQ@Com
French toast, use a thicker bread like Texas Toast or cut up a french loaf and use real vanilla in the coating!. Put powdered sugar on it and slice up some strawberries!.Www@FoodAQ@Com
Rhodes Cinnamon Rolls buy them and follow the directionsWww@FoodAQ@Com
Eggs Benedict! Serve w/ some fresh fruit or fruit juice!. But I know your mom will love whatever you make, gourmet or not!.Www@FoodAQ@Com
Bacon, eggs and toast!. gary dominicusWww@FoodAQ@Com
pancakes and eggs!!!!!!!!Www@FoodAQ@Com
Perfect Poached Egg On Toast
(1 serving)
egg
toast
salt
pepper
vinegar (optional)
Fill your pan with water ensuring there's enough to cover the egg!. Bring the water to the boil using full heat!.
While the water is boiling you can prepare everything else: put the kettle on, add your coffee or tea to the cup, get the milk and butter from the fridge, grab 2 slices of the finest bread (or cut your own) and put them in the toaster, get your plate and cuttlery ready and make sure the salt and pepper grinders are to hand along with some good quality vinegar (optional)!.
Right, you're all set!. The water should now be bubbling away furiously!. Add a splash of vinegar (if you prefer) which will apparently help to bind the egg!.
Carefully hold your egg with the little end up and with a knife, firmly make a small crack near the top!. This will allow you to pull the 'top' off leaving the egg safely in the shell!. Now very carefully tip the egg into the water (IMPORTANT: make sure the egg drops vertically in to pan, otherwise it will slide along leaving a big trail - scuppered before you start!)!. This is where my method differs to much publicised "lid and no heat" methods!.
Now put the toast on and then monitor the egg water which briefly will have come off the boil!. As it returns to the boil, turn the heat down so the water is barely simmering!. Your kettle should have boiled by now so now's a good time to make the cuppa!.
Now the magic bit, when the toast pops up, take the egg out of the pan using a flat, non-stick slotted spatular and you'll find it's perfectly cooked!
Gently coax it off the bottom of the pan and slide it onto a bread board (not a cold plate)!. Now butter your toast which gives the water on the egg time to evapourate!. Put the toast on the plate and the egg on the toast!. Take your knife and make an incision in the yolk and fold back the 'lid'!. A few turns of the pepper and salt mill seasons the egg nicely - including the yolk!. Perfect!
Fried Egg And Sausage Ciabatta Breakfast Pizzas
1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese
1 pound spicy or sweet Italian sausages, casings removed
8 large eggs PreparationPreheat oven to 450°F!. Cut bread horizontally in half!. Place bread halves, cut side up, on separate baking sheets!. Mix onions and 6 tablespoons oil in small bowl!. Season with salt and pepper!. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread!. Top with cheese!.
Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes!. Divide sausage among bread halves!. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes!.
Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat!. Crack 4 eggs into each skillet!. Sprinkle with salt and pepper!. Cook 2 minutes!. Remove from heat and let eggs stand in skillets while pizzas bake!.
Arrange 4 eggs atop each pizza!. Spoon reserved onion oil over eggs!. Cut each pizza between eggs into 4 pieces!.
Stuffed French Toast
French bread
1 teaspoon cream cheese
1 teaspoon favorite preserve mixture
Plus, for each egg used in the batter, add the following:
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
dash of nutmeg
Preparation:
Slice French bread about 1 inch thick!.
Cut a pocket through the top crust of each slice, but not all the way through!.
Insert cream cheese and your favorite preserve mixture!.
Dip in batter and cook on griddle until done!.
Sausage, Egg and Cheese Turnovers
1 tablespoon butter
1/4 cup finely chopped red onion
8 ounces sweet Italian pork sausage, casings removed
1/4 teaspoon salt
Pepper
8 large eggs
4 ounces cream cheese, cut into chunks, at room temperature
1 sheet packaged frozen puff pastry, thawed
1!. Preheat the oven to 400o!. In a large nonstick skillet, heat the butter over medium heat until melted, 3 to 4 minutes!. Add the onion and cook, stirring, until softened, about 5 minutes!. Add the sausage, salt and a few pinches pepper and cook, breaking up the meat with a wooden spoon, until lightly golden, about 8 minutes!.
2!. In a large bowl, beat 7 eggs!. Add the beaten eggs to the sausage mixture and cook, stirring occasionally, until cooked but not dry, about 5 minutes!. Transfer the sausage-egg mixture to a wide shallow bowl!. Stir in the cream cheese until just combined!. Let cool to room temperature!.
3!. On a lightly floured surface, roll out the puff pastry to a 16-inch square!. Cut into 4 equal squares!. Divide the sausage-egg mixture evenly onto each square, just slightly off center!. In a small bowl, beat the remaining egg with 1 tablespoon water!. Brush the edges of each pastry square with the egg-water mixture and fold over to form 4 triangles, crimping the edges with the tines of a fork to seal!. Brush the turnovers all over the tops and edges with the egg-water mixture!.
4!. Transfer the turnovers to a baking sheet and bake until golden, about 25 minutes!. Remove from the oven and let cool slightly before serving!.
Steak And Eggs
1 strip steak (about 12 ounces), cut 1-inch thick
1 tablespoon plus 1/2 teaspoon Worcestershire sauce, divided use
1/2 teaspoon fresh lemon juice
Freshly ground black pepper, to taste
4 large eggs
1 tablespoon minced chives or scallions
1 tablespoon milk
2 tablespoons unsalted butter, divided use
Salt, to taste
While the steak is still cold, slice it horizontally in half to create 2 thin steaks!. Trim off all the exterior fat and gristle you can and pat the steak dry!. Pound it lightly, in recognition of the hour!.
Mix 1 tablespoon of the Worcestershire, the lemon juice, and 1/4 teaspoon of pepper in a small bowl!. Paint this mixture onto both sides of each steak!. Set aside!.
Break the eggs into another bowl, add the chives, milk, and remaining 1/2 teaspoon Worcestershire and beat lightly!. Set aside!.
Melt 1 tablespoon of the butter in a large skillet over medium heat!. Melt the remaining tablespoon butter in a smaller skillet over low heat!.
Add the steaks to the larger pan!. Cook until one side is browned, about 2 minutes!. Turn the steaks and season lightly with salt!. Cook 2 minutes more for medium-rare and 3 minutes more for medium!.
As soon as the steak is turned and salted, turn up the heat under the smaller pan to medium, add the egg mixture, and once the eggs start to set, stir vigorously to scramble them!. When scrambled to your liking, remove from the heat!. Season with salt and pepper and divide between 2 warm plates!. Place a steak on each plate, take a deep breath, and serve!.
Potatoes And Eggs
Ingredients
4-6 medium potato, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 egg (scrambled in a bowl)
Directions
1Cook your chopped potatoes in a 12” frying pan!.
2Saute chorizo in a sauce pan by it’s self, while the potatoes finish cooking!.
3Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste)!.
4Mix the chorizo completely into your cooked potatoes!.
5Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet!.
6Cook until done and server immediately, as scrambled eggs, a burrito or an omelet!.
Sausage And Egg Sandwich
1 1/2 tablespoons unsalted butter, softened
4 (1/2-inch-thick) slices country-style bread (4 to 5 1/2 inches wide)
1 tablespoon vegetable oil
4 (1/3-inch-thick) breakfast pork sausage patties (6 oz), thawed if frozen
6 tablespoons coarsely grated Swiss cheese (2 oz)
4 large eggs PreparationButter bread slices and arrange 2, buttered sides down, on a large plate!.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side!. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice!. Top with cheese!.
Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes!. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more!.
Carefully transfer eggs to sandwiches, topping each patty with an egg!. Cover with remaining 2 bread slices, buttered sides up!. Wipe out skillet!.
Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total!. Halve sandwiches!.Www@FoodAQ@Com
(1 serving)
egg
toast
salt
pepper
vinegar (optional)
Fill your pan with water ensuring there's enough to cover the egg!. Bring the water to the boil using full heat!.
While the water is boiling you can prepare everything else: put the kettle on, add your coffee or tea to the cup, get the milk and butter from the fridge, grab 2 slices of the finest bread (or cut your own) and put them in the toaster, get your plate and cuttlery ready and make sure the salt and pepper grinders are to hand along with some good quality vinegar (optional)!.
Right, you're all set!. The water should now be bubbling away furiously!. Add a splash of vinegar (if you prefer) which will apparently help to bind the egg!.
Carefully hold your egg with the little end up and with a knife, firmly make a small crack near the top!. This will allow you to pull the 'top' off leaving the egg safely in the shell!. Now very carefully tip the egg into the water (IMPORTANT: make sure the egg drops vertically in to pan, otherwise it will slide along leaving a big trail - scuppered before you start!)!. This is where my method differs to much publicised "lid and no heat" methods!.
Now put the toast on and then monitor the egg water which briefly will have come off the boil!. As it returns to the boil, turn the heat down so the water is barely simmering!. Your kettle should have boiled by now so now's a good time to make the cuppa!.
Now the magic bit, when the toast pops up, take the egg out of the pan using a flat, non-stick slotted spatular and you'll find it's perfectly cooked!
Gently coax it off the bottom of the pan and slide it onto a bread board (not a cold plate)!. Now butter your toast which gives the water on the egg time to evapourate!. Put the toast on the plate and the egg on the toast!. Take your knife and make an incision in the yolk and fold back the 'lid'!. A few turns of the pepper and salt mill seasons the egg nicely - including the yolk!. Perfect!
Fried Egg And Sausage Ciabatta Breakfast Pizzas
1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese
1 pound spicy or sweet Italian sausages, casings removed
8 large eggs PreparationPreheat oven to 450°F!. Cut bread horizontally in half!. Place bread halves, cut side up, on separate baking sheets!. Mix onions and 6 tablespoons oil in small bowl!. Season with salt and pepper!. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread!. Top with cheese!.
Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes!. Divide sausage among bread halves!. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes!.
Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat!. Crack 4 eggs into each skillet!. Sprinkle with salt and pepper!. Cook 2 minutes!. Remove from heat and let eggs stand in skillets while pizzas bake!.
Arrange 4 eggs atop each pizza!. Spoon reserved onion oil over eggs!. Cut each pizza between eggs into 4 pieces!.
Stuffed French Toast
French bread
1 teaspoon cream cheese
1 teaspoon favorite preserve mixture
Plus, for each egg used in the batter, add the following:
1/4 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
dash of nutmeg
Preparation:
Slice French bread about 1 inch thick!.
Cut a pocket through the top crust of each slice, but not all the way through!.
Insert cream cheese and your favorite preserve mixture!.
Dip in batter and cook on griddle until done!.
Sausage, Egg and Cheese Turnovers
1 tablespoon butter
1/4 cup finely chopped red onion
8 ounces sweet Italian pork sausage, casings removed
1/4 teaspoon salt
Pepper
8 large eggs
4 ounces cream cheese, cut into chunks, at room temperature
1 sheet packaged frozen puff pastry, thawed
1!. Preheat the oven to 400o!. In a large nonstick skillet, heat the butter over medium heat until melted, 3 to 4 minutes!. Add the onion and cook, stirring, until softened, about 5 minutes!. Add the sausage, salt and a few pinches pepper and cook, breaking up the meat with a wooden spoon, until lightly golden, about 8 minutes!.
2!. In a large bowl, beat 7 eggs!. Add the beaten eggs to the sausage mixture and cook, stirring occasionally, until cooked but not dry, about 5 minutes!. Transfer the sausage-egg mixture to a wide shallow bowl!. Stir in the cream cheese until just combined!. Let cool to room temperature!.
3!. On a lightly floured surface, roll out the puff pastry to a 16-inch square!. Cut into 4 equal squares!. Divide the sausage-egg mixture evenly onto each square, just slightly off center!. In a small bowl, beat the remaining egg with 1 tablespoon water!. Brush the edges of each pastry square with the egg-water mixture and fold over to form 4 triangles, crimping the edges with the tines of a fork to seal!. Brush the turnovers all over the tops and edges with the egg-water mixture!.
4!. Transfer the turnovers to a baking sheet and bake until golden, about 25 minutes!. Remove from the oven and let cool slightly before serving!.
Steak And Eggs
1 strip steak (about 12 ounces), cut 1-inch thick
1 tablespoon plus 1/2 teaspoon Worcestershire sauce, divided use
1/2 teaspoon fresh lemon juice
Freshly ground black pepper, to taste
4 large eggs
1 tablespoon minced chives or scallions
1 tablespoon milk
2 tablespoons unsalted butter, divided use
Salt, to taste
While the steak is still cold, slice it horizontally in half to create 2 thin steaks!. Trim off all the exterior fat and gristle you can and pat the steak dry!. Pound it lightly, in recognition of the hour!.
Mix 1 tablespoon of the Worcestershire, the lemon juice, and 1/4 teaspoon of pepper in a small bowl!. Paint this mixture onto both sides of each steak!. Set aside!.
Break the eggs into another bowl, add the chives, milk, and remaining 1/2 teaspoon Worcestershire and beat lightly!. Set aside!.
Melt 1 tablespoon of the butter in a large skillet over medium heat!. Melt the remaining tablespoon butter in a smaller skillet over low heat!.
Add the steaks to the larger pan!. Cook until one side is browned, about 2 minutes!. Turn the steaks and season lightly with salt!. Cook 2 minutes more for medium-rare and 3 minutes more for medium!.
As soon as the steak is turned and salted, turn up the heat under the smaller pan to medium, add the egg mixture, and once the eggs start to set, stir vigorously to scramble them!. When scrambled to your liking, remove from the heat!. Season with salt and pepper and divide between 2 warm plates!. Place a steak on each plate, take a deep breath, and serve!.
Potatoes And Eggs
Ingredients
4-6 medium potato, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 egg (scrambled in a bowl)
Directions
1Cook your chopped potatoes in a 12” frying pan!.
2Saute chorizo in a sauce pan by it’s self, while the potatoes finish cooking!.
3Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste)!.
4Mix the chorizo completely into your cooked potatoes!.
5Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet!.
6Cook until done and server immediately, as scrambled eggs, a burrito or an omelet!.
Sausage And Egg Sandwich
1 1/2 tablespoons unsalted butter, softened
4 (1/2-inch-thick) slices country-style bread (4 to 5 1/2 inches wide)
1 tablespoon vegetable oil
4 (1/3-inch-thick) breakfast pork sausage patties (6 oz), thawed if frozen
6 tablespoons coarsely grated Swiss cheese (2 oz)
4 large eggs PreparationButter bread slices and arrange 2, buttered sides down, on a large plate!.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side!. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice!. Top with cheese!.
Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes!. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more!.
Carefully transfer eggs to sandwiches, topping each patty with an egg!. Cover with remaining 2 bread slices, buttered sides up!. Wipe out skillet!.
Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total!. Halve sandwiches!.Www@FoodAQ@Com