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breakfast | Gourmet Gastronomer

breakfast

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Sunday Brunch: Popovers

There is a certain charm to something absurdly easy and impressive. That sort of thing that you can be known for whipping up on a Sunday morning to impress your friends who don't cook, and how no idea that it takes no talent at all. This thing is called a popover. It is delicious.

For popovers:

1 Tb oil or melted butter, plus more for greasing muffin pan
2 eggs
1 cup milk
1 tsp sugar
1/2 tsp salt
1 cup flour

For serving:
Jam, butter, honey, etc.

Heat oven to 425. Put the pan into the oven to heat while mixing the batter.

Mix the first five ingredients in a bowl until inportated. Add the flour little by little, making sure batter is smooth.

Remove pan or popover tin from oven (with care). Fill each cup 1/2 way.

Bake for 15 minutes at 425, then reduce heat to 350 for another 15 minutes.  The popovers should be golden brown and puffed up.

Makes 10-12, depending on tin.

Fried Matzo: Jewish French Toast

When I was growing up, my dad used to make me breakfast in the morning. We had all sorts of inventions: Hotdogs and Eggs, Fried Salami, Potato Chip Omelettes, and my favorite: Fried Matzo. This is a fairly simple recipe which my grandmother passed along to my father, who in turn taught me. It's supposedly an old Jewish standard, but I've never seen anyone else make it outside of our family. The recipe is similar to French Toast, except here, the matzo is first softened with hot water in order to be able to soak up the eggs. Here's what you'll need to make a large serving of this delicious and easy recipe:

 

-4 sheets Matzo

-2 eggs, scrambled

-1/2 cup hot water

-1 tbsp vegetable oil

-salt

-butter and jam for topping (I recommend blackberry, boysenberry, loganberry, or lingonberry jam for best results.)

 

To make:

-break your matzo sheets into bite sized pieces (should be about 2” x 1”)

-place broken matzo into a bowl and pour hot water over matzo pieces, stirring to insure every piece soaks up some water

-pour scrambled egg over matzo and mix well

-heat a large, nonstick frying pan and add cooking oil

-pour matzo and egg mixture into pan, spreading out evenly

-cook over medium heat for about 2 minutes until bottom is cooked and beginning to crisp (but be careful not to burn!)

-flip and repeat process for the other side until every piece is thoroughly cooked

-remove from heat and serve lightly salted with jam and butter

Ham, Cheese, and Steamed Egg Croissant

Having breakfast today at Atlas Cafe because I am too lazy to make it myself. Luckily, they make the most delicious breakfast croisant sandwich. They steam their eggs, which is kind of like scrambled, but they are super fluffy. White cheddar cheese and black forest ham on a super flaky buttery croisant. Add some tapatio (hot sauce), salt, and pepper,and it is an unstoppable combo. I'd make this myself, but the recipe I found for croisants in the Tartine Cookbook is 5 pages long and takes at least two days.

A Nice Simple Breakfast

I never used to eat much breakfast as a kid. Sometimes I would have a bagel, or an English muffin, but usually I didn't even eat anything. Now I love it, and try to eat as big and well rounded one as I can. Today I had a kiwi, strawberry yogurt, rosemary scrambled eggs, and rosemary wheat bread with butter. Eggs were pretty simple.

Savoy Style Omelette

To start my morning off right, I decided to make a nice breakfast from my new Talisman Italian Cookbook. Saw a dish in there for "Savoy Style Omelette", but was partially dyslexic and thought it said "Savory Style" (yum). Heres the recipe: 2 tablespoons butter 2 small potatoes, diced fine 4 eggs 1/4 teaspon salt 1/8 teaspon pepper 1 tablesppon milk 1 tablespoon grated Parmesan cheese Melt butter in frying pan, add potatoes and brown. Beat eggs lightly, add salt, pepper, milk and cheese and add to potatoes. Cook over moderate fire 12 minutes on each side and serve.
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