Cosy

I love cosy winter mornings hanging around the kitchen drinking tea and reading the paper.

It's a perfect time to have something in the oven that warms up the room.

This breakfast brunch recipe I recently came across in my collection I had forgotten about.

It's so easy to throw together and pairs well with bacon or sausages.

You can decide what type of cheese to use depending on your preference of taste. I used extra old cheddar and Asiago here. 

Happy Sunday !

                                                      Sunday Brunch Bake

• 1/2 loaf of French bread sliced and buttered then cubed
• About 3 cups of shredded cheese of choice
• 7 eggs beaten
• 2 cups of milk
• Teaspoon each of mustard powder and worcheshire sauce
• 1/2 tsp of curry powder

Preheat oven to 350F

Place buttered bread cubes and cheese in ungreased casserole dish

Combine remaining ingredients and pour over the bread and cheese 

Bake in the oven until puffy and golden.

Cheers!

Real Men Do Eat Quiche

Although its been around forever..quiche had its heyday years ago back in the 80's and 90's. It was popping up in cookbooks and restaurant menus everywhere.

I must admit I have forgotten about it until last weekend when I was looking for something different to make for brunch, instead of my usual frittata.
I created this hearty layered version using leftover potatoes from the night before.
It took no time to assemble.
I know I should have made my own crust but I had a ton of yard work to get too so I cheated and used a store bought I had in the freezer.
This could be served for supper as well with a salad.
My husband loved it and asked for it to be served more often.
So there you go...contrary to that popular 80's book, real men do eat quiche!

Layered Ham and Potato Quiche

• pie crust
• cold sliced potatoes
• sliced cooked ham
• shredded sharp cheddar cheese
• sliced green onions
• 5 beaten eggs for each quiche with cream and parsley mixed in. 

Preheat oven to 425F

Layer ingredients in pie crust in order given.

Bake for 15 minutes at 425F

Reduce oven to 350F and cook until golden and eggs are set (about 20 to 30 minutes)

Cheers!

Indulge

Every year my husband goes an annual fishing trip with the boys, so I  invite my friend over for a girls weekend.
We enjoy  treating ourselves to shopping, manicures and indulge in good food and wine.
This year I had quite a bit of  brie on hand so I created this decadent dish for Sunday brunch.
You could vary the cheese to suit what you have around such as Camembert or Gorgonzola.
I served this alongside crispy bacon and toast but  could  also be served with a green salad on the side.

Baked Brie Eggs with Herbs

• 10 eggs
• 1/4 cup of cream
• small bunch of fresh chives and basil chopped fine
•  1/4 to 1/2 a pound of brie cheese sliced
• salt and pepper

Preheat oven to 400F

Butter a baking dish.
In a bowl whisk the eggs with  the cream.
Add the herbs and salt and pepper and mix.
Pour into the baking dish and arrange the cheese slices on top.
Bake in the oven for 30 minutes or until eggs are set and top is golden.
Slice into squares and serve.

Wine Suggestion: Champagne 

Cheers!

Poached

The heat is on!
It is so hot one cant even barbecue or dine outdoors comfortably.
If that is not enough the thought of turning on the oven inside isn't to appealing either.
It can be difficult to have a light decent meal in this weather.

These are the times when non conventional dinner ideas come to mind, such as eggs.
Eggs make a great supper dish as they are a complete protein and are very versatile.
The accompanying hollandaise sauce is a recipe I discovered in an issue of Chatelaine magazine.
We were very impressed with it as it is way easier than the traditional double boiler method.

Serve over top of toasted English muffins. You can add a few sausages along side or a garden salad if you wish.

So instead of feeling like a poached egg in the kitchen or outside try this easy quick light meal and then kick back take it easy !

Perfect Poached Eggs with Hollandaise Sauce

• 8 eggs
• 4 split toasted English muffins
• 1 tbsp vinegar

• 1 cup of unsalted butter
• 3 large egg yolks
• 2 tbsp lemon juice
• 1 tbsp hot water
• 1/2 tsp salt

Melt butter in a small pan skimming off any foam.
Pour butter into a measuring cup leaving solids any behind.
In a food processor or blender add yolks, lemon juice, hot water and salt.
Whirl on high for 1 minute.
Add the hot butter slowly through opening in lid. Whirl until thick. Keep warm till eggs are cooked.

In a shallow wide pan heat about 2 inches of water to boiling. Add 1 tbsp on vinegar.
crack eggs gently into the water, reduce heat and cook for about two minutes or until desired doneness.

Lift out eggs with slotted spoon onto a hot buttered English muffin.
Top with hollandise sauce and serve.

Wine Suggestion: Prosecco

Cheers!

It's Better the Second Time Around

After a dinner party last night I found myself with leftover potatoes and Moroccan Merguez Lamb Sausages.
So I put them to good use this morning. I created a variation of a wonderful brunch or light supper dish , Frittata. It was a total hit with my family.
This is a great way to clean out the fridge and crisper of leftovers . It takes minutes to prepare but tastes like you have been cooking for hours.
The variations are endless..instead of sausages you can use bacon, ham, Italian sausages, Genoa salami, diced roast beef, diced bell peppers, onions, ..you get the gist....be creative. Go wild!

Moroccan Style Frittata

• 2 cups of sliced cold cooked potatoes
• 8 sliced Merguez Lamb Sausages
• 6 sliced grape or cherry tomatoes
• 1/2 tsp minced garlic
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp paprika
• 5 eggs
  
• 1/4 cup milk
• 1 cup shredded cheese (any type you prefer)
• salt & pepper to taste
• Olive oil

Preheat oven to 400 F.
In a bowl whisk eggs and milk together and set aside.
In a large wide deep oven proof skillet heat olive oil and add diced sausages and tomatoes cook until tomatoes are softened. Add sliced potatoes, garlic, spices and cook until potatoes begin to lightly brown .
Pour eggs evenly over the contents of the skillet. Sprinkle shredded cheese on top.
Place in oven and bake until cheese is bubbly and eggs are set. Remove from oven.
Let stand for 3 min. slice and serve with buttered toast.


For a light dinner simply add Greek salad and crusty bread .


Wine Suggestion: Rose Grenache

Cheers!


Variation Italian Style