Posts Tagged ‘AEB’

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies

Ingredients

1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.

Directions

Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Egg Drop Soup

This classic Egg Drop Soup is easy and tastes even better than the restaurant version.

Yield: 12 servings

Ingredients

132 oz. (1 gal.) chicken broth
Approx. 14 oz.* egg whites (12)
Salt and pepper, to taste
6 oz. (2 cups) trimmed and sliced shiitake mushrooms
2 oz. (1/2 cup) chopped green onions
1/4 cup chopped cilantro
*If using frozen or liquid egg white product.

Directions

In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.

To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Steakhouse Breakfast

Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.

Yield: 12 servings

Ingredients

Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles
6 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
Freshly ground black pepper to taste

1 ounce butter
1 tablespoon minced shallots
12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
Salt and pepper to taste

Butter for sautéing
2 pounds beef top sirloin steak, cut in thin strips
12 large eggs
2 half sheets Asiago cheese focaccia, each cut into 12 squares

Directions

Blue Cheese Spread:

Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:

Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:

For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:

Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Tuscan Garden Breakfast Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings

Ingredients

Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs

Directions

Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

Breakfast Mash Up (Breakfast Poutine)

Scrambled eggs atop French fries with sautéed mushrooms, cheese curds, and turkey sausage crumbles. Topped with pepper cream gravy.

Ingredients

2 tablespoons butter
1 pound sliced button mushrooms

Pepper Cream Gravy:

¼ cup butter or bacon drippings
¼ cup all-purpose flour
1 quart whole milk
¼ cup heavy cream
1 teaspoon kosher salt
1 ½ teaspoon freshly ground cracked pepper

18 ounces turkey sausage
3 ¾ pounds frozen French fried potatoes
18 ounces orange cheese curds

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs

Directions

Melt butter in large non-stick sauté pan over medium high heat. Add mushrooms and sauté until softened, about 4 minutes. Keep warm.

Pepper Cream Gravy:

In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.

For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5-ounces frozen French fries and drain well. Keep warm.

Mash Up Assembly:

Place hot French fries in shallow bowl. Distribute 1 ½ ounces sautéed mushrooms, 1 ½ ounce cheese curds and ¼ cup turkey sausage crumbles over the top. Bake in a hot oven for 1 minute to soften cheese. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

Huevos Rancheros with Portabella

Cumin-laced scrambled eggs served in a roasted portabella mushroom cap with Ranchero Sauce, diced avocado and covered with corn tortilla crumbs/strips. Serve with sour cream in a bowl.

Yield: 12 servings

Ingredients

Ranchero Sauce:

¼ cup oil
½ cup chopped onion
4 cloves garlic, minced
2 jalapenos, seeded and diced
6 medium ripe tomatoes, diced
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Ancho chile
1 teaspoon Kosher salt

12 (3 – 4 inch) portabella mushroom caps, stems removed
Olive oil
Salt and pepper, to taste

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs
Olive oil
Ground cumin
Salt and pepper

3 avocados, diced
3 cups fried corn tortilla strips
1 ½ cups sour cream

Directions

Ranchero Sauce:

Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapenos and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.

Roasted Portabella Mushrooms:

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400 ° F for about 15 minutes, or until softened. Keep warm.

Assembly:

Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.