Among our Friday Night Dinner group, I think it would be safe to say that breakfast is one of our favourite meals. Taylor loves breakfast so much, she wrote an entire entry on her website dedicated to this brilliant meal, which you can find here. Combining our love of breakfast with our weekly Friday Night Dinners resulted in a breakfast for dinner theme this week. There is so much more to breakfast than toast or cereal (although I do love a good bowl of oatmeal :)). You can cook eggs multiple different ways, make pancakes, waffles, french toast, cook up some bacon; there is an endless list of delicious breakfast foods. You’re mouth is watering just thinking about it, isn’t it? Thought so. We had a fantastic spread of breakfast foods on Friday: waffles with every topping imaginable, fried potatoes, crustless mini quiches, fruit salad and the most important part of any breakfast, mimosas (that’s Buck’s Fizz to you Brits!).
Stuck in a breakfast cycle of toast and cereal? Try one of these delicious recipes, I guarantee it will kick start your morning.
Chocolate Chip Waffles:
- 2 cups all-purpose flour
- 1 tsp. salt
- 4 tsp. baking powder
- 2 tbsp. sugar
- 2 eggs
- 1 1/2 cups warm milk
- 1/3 cup butter, melted
- 1 tsp. vanilla extract
- Chocolate chips
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Then add the chocolate chips and stir.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Add toppings if desired.
Crustless Mini Quiches (via Fine Cooking Magazine):
- 1/4 cup cornstarch
- 1 1/4 cup whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 3/4 teaspoon kosher salt
- 1/8 teaspoon nutmeg
- Oil, for the pan
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 small zucchini, grated
- 1/4 cup grated Gruyere or Parmesan cheese
- Fresh basil, finely chopped
- Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
- In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
- Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
- Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
- Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.
- Baby new potatoes
- Oil, for pan
- Salt & pepper, for seasoning
- Put potatoes in a saucepan and cover with water. Bring potatoes to a boil and let cook for 3 minutes; drain and cut into quarters.
- Pour oil into frying pan to coat the bottom. Place heat on medium high and let oil get hot (this is important!)
- Once oil is hot place potatoes in pan and cook, stirring occasionally, until they are browned. Season with salt & pepper and serve.
- Wash/cut fruits. Place in large bowl and toss.
- Orange juice
- Fill glass with half orange juice and half champagne. Serve.
Happy eating, everyone!