It's Peach Season: Heavenly Baked Peaches and Cream Oatmeal!

I'm a fan of waking up during the work week and enjoying a nice warm bowl of baked oatmeal. It kinda feels like a warm hug in a bowl and I like that it keeps well enough to enjoy all week. 

The trouble is, I always feel like I never have the ingredients. I'm always needing old-fashioned oats when I have quick oats, or I'm always needing a fruit jam I don't have on hand, or some kinda of chia seed or flaxseed I'm never gonna have or carry in my house.

I'm here to tell ya...no more! I finally found a recipe that will work for me just about all the time. How Sweet Eat's Baked Peach and Cream Oatmeal! Score! 

It calls for really basic ingredients: old-fashioned oatmeal, brown sugar, baking powder, salt, eggs, milk, peach jam, vanilla, and one peach! I'd like to think that I could use this recipe in a versatile way, substituting any kind of fruit jam and any kind of fruit. So Baked Blueberry and Cream Oatmeal? Strawberry and Cream Oatmeal? Buy some fresh jam from your farmer's market and go nuts! Why.not? It's versatile like that! 

But, for now, PEACHES. Give me all the ripe, juicy, fresh peaches! They are my favorite! In fact, my absolute favorite is peaches with raspberries so I could totally see a Peach Melba version of this oatmeal where we add some fresh raspberries to the top with some swirls of raspberry jam. The sky really is the limit here.

You can eat your baked oatmeal as is without toppings, but why would you? Some people would top this with milk or heavy cream and then whipped cream, more peaches, and some toasted nuts. I'm going in with a dollop of vanilla Greek yogurt and fresh peach slices. You really can't go wrong. 

Baked Peach and Cream Oatmeal

Adapted from How Sweet Eats

by Jessica Merchant

Makes 6 servings

1/4 cup butter

3 cups old-fashioned rolled oats

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup peach jam or peach butter

1 tablespoon vanilla extract

1 large peach, thinly sliced

for topping: milk, heavy cream, whipped cream, yogurt, toasted nuts 

Preheat the oven to 350F. Place the butter in an 8x8 baking dish and set it in the oven until the butter just melts. Remove the pan once melted.

In a large bowl, whisk together the oats, sugar, baking powder, salt and nutmeg. In a small bowl, whisk together the milk, eggs, peach jam and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until everything is combined and wet. Scrape the mixture into the buttered dish and stir until most of the butter is incorporated, but leave some pockets of butter in the corners. Smooth out the top and add the peach slices. 

Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of heavy cream, whipped cream, yogurt, extra peaches, and/or toasted nuts.  

 Fresh From The Orchard @ IHCC!

Puff Pastry Breakfast Pizza {Perfect for Spring Brunch}

  It's no secret that I'm a fan of How Sweet Eat's puff pastry pizzas. They are a real go to for me. Always delicious. Always impressive. Always quick and easy. Always minimal ingredients. This is my kind of recipe!

This breakfast version is a real favorite and all you need is about five ingredients: puff pastry, shredded cheese, bacon, eggs, something green (chives, green onion, chopped spinach), and salt and pepper.

Listen folks...this is so easy. Spread out the thawed puff pastry, spread with egg wash, sprinkle with cheese, top with bacon, eggs, and greenery, sprinkle with salt and pepper and bake.

When you pull this out of the oven people will ooh and ahh and start taking pictures with their phone. This is so impressive coming out of the oven. The pastry puffs up real big, the bacon baked into the pastry, and the eggs look so very inviting.

The pizza is light and airy, the eggs cook perfectly, and the cheese and bacon bake right into the puff pastry. It is a truly incredible dish and again, it is so easy. There's no reason not to make it!

Puff Pastry Breakfast Pizza

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

2 sheets thawed puff pastry

8 slices bacon+1 teaspoon water whisked together, for egg wash

6 ounces sharp white cheddar cheese, freshly grated

6 large eggs, 

freshly ground black pepper

3 tablespoons fresh snipped chives for topping

Preheat the oven to 425F. Set the puff pastry out to thaw if it has been in the freezer.

Heat a skillet over medium-low heat and cook the bacon. You can chop it up to cook quicker or you can fry it in slices. You want it almost completely cooked - the fat rendered - but not burnt or crispy because it will still cook in the oven.

Place the puff pastry sheets on a baking sheet lined with parchment paper. Very slightly roll up the edges of the pastry to create a bit of an edge for the crust. Brush the pastry with the egg wash.

Sprinkle the grated cheddar over the pastry. Add on chopped spinach, if you like. Add on the bacon. Crack each egg separately into a bowl, then gently pour it onto the pastry. Sprinkle everything with black pepper. 

Spring Forward @ IHCC

 

 

 

 

Ina's Smashed Eggs On Toast

 If I had to pick 5 favorite ingredients, eggs would be at the top of the list. I mean eggs are so versatile, nutritious, quick, and oh so delicious. So, for Mother's Day I chose this quick, but rather fussy egg dish.

The timing of the dish has to be just right, but it really is very simple. Good bread that is first toasted, then spread with butter and whole-grain mustard before being topped with a jammy soft-boiled egg that is smashed on the bread and sprinkled with salt, pepper, and dill.

It is a rather zesty and tangy way to start your day if you're looking for something different!

Happy Mother's Day to all!

Smashed Eggs on Toast

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

8 cold extra-large eggs

8 (1/2" thick) slices from a white bread or Pullman loaf

4 tablespoons butter, at room temperature

4 teaspoons whole-grain mustard

4 teaspoons minced fresh dill

salt and black pepper

Fill a large saucepan with water and bring it to a full rolling boil over medium-high heat. With a slotted spoon, carefully lower the eggs one at a time, into the water. (Don't allow them to fall into the pot or the shells will crack!) Lower the heat and cook fro exactly 6-1/2 minutes (not 6 minutes and not 7 minutes), adjusting the temperature to maintain a low simmer. (If the water is boiling, the eggs will knock against each other and crack.) Carefully transfer the eggs to a bowl of ice water for EXACTLY 2 minutes. Remove the eggs from the water and peel.

Meanwhile, toast the bread in a toaster or over (see notes above) and place the slices on a cutting board. Spread each slice first with 1/2 tablespoons butter and then 1/2 teaspoon of the mustard.

Place one egg on each slice of toast and chop the eggs roughly without cutting into the bread (the bread will absorb the runny yolks). Sprinkle with dill, salt, pepper and serve warm. 

Rick Bayless' Egg and Bacon Torta {A Flavor Bomb Breakfast Sandwich!}

It was a big weekend with Cinco de Mayo, the coronation of King Charles, and the Kentucky Derby. We celebrated Cinco de Mayo with homemade crunchwraps Friday night and these FLAVOR BOMB breakfast tortas Saturday and Sunday! 

I've made a few of Rick Bayless' tortas and they are always layered with flavor and insanely delicious! This breakfast torta is no exception. It is layered with big flavors and would be a hit for just about anyone looking to change up their breakfast game.

We begin with a toasted telera, or Mexican sub roll and we coat the bottom with a smear of blended chipotle chiles en adobo.

Then we top the chipotles en adobo with a good smear of smooth and creamy black beans.

Here's where you can feel free to change things up. The next layer of flavor is a slice or two of bacon to add some crunch and smokiness, OR you can simply go vegetarian and omit the bacon. Dare I say this torta may even be better without the bacon. There is enough flavor that it would be every bit as delicious without bacon.

Next you'll add your fluffy scrambled eggs. This is the heart of the torta! 

Finally, you'll top the eggs with the cheese, which is the glue that holds the whole torta together! Bayless calls for Chiuahua cheese, but I think you could go with mozzarella or frankly, any cheese that you have on hand.  Then the torta gets wrapped in foil, baked in the oven for a few minutes, topped with avocado, and eaten! It is quite frankly simply delicious! I highly recommend it!

     Egg and Bacon Torta             

Adapted from Rick Bayless Website

by Rick Bayless

Makes 6

1 dozen large eggs

1/3 cup heavy cream

10 pieces crispy bacon

1 (7.5oz) can chipotle chiles en adobo

1 (15 oz) can black beans

6 telera rolls sliced in half across the equator

2 tablespoons butter

3/4 cup Chiuahua cheese, shredded

1-1/2 avocados, peeled, pit discarded, thinly sliced

chipotle salsa

Preheat the oven to 350F. Whisk the eggs with the heavy cream until well combined. Set aside. 

Puree the chipotles and the adobo sauce in a food processor until smooth. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chiptole puree over the bottom of  each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1-1/2 slices on each roll).

Melt the butter in a 10" skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminum foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the bread is warm. Unwrap the tortas, remove the top and place the slices of avocado over the filling. Replace the top and serve immediately with a side of chipotle sauce. 

St. Patty's Day Showdown: Corned Beef Hash {Reichl vs. Bittman}

 

St. Patrick's Day calls for a special Stirring the Pot treat! Of the Corned Beef Hash variety.

In 2019, I made Mark Bittman's Corned Beef Hash (pictured below). Bittman's recipe is very similar to Reichl's. They both call for boiled potato, chopped corned beef, onion, eggs, and some type of liquid. Bittman's version (shown below) calls for slightly more liquid and liquid of various variety: stock, tomato sauce, gravy, corned beef liquid, milk, or cream). Bittman also calls for slightly longer cooking time with no stirring so a crust forms on the bottom of the hash and since there is slightly more liquid in his version the potatoes become more mashed - the whole thing is kinda like one big hash cake, if you will. 

Reichl's Corned Beef Hash (pictured below) differs from Bittman's in that it calls for diced red bell pepper.  Reichl also calls for less liquid and less cooking time so the potatoes remain whole and separate from the corned beef. There is pretty much no time for a crust to develop on the bottom of the pan. Reichl specifically calls for cream and doesn't mention using any other liquid, but let's face it, Bittman is known for being very versatile and flexible in his cooking.

SHOWDOWN RESULTS: Both recipes are great and largely very similar. I think Corned Beef Hash lovers would love both recipes, but I have to say that my husband and I both preferred Bittman's more. Something about the mashed-potato-corned-beef-hash-cake type version has nostalgia associated with it and is closer to what we had growing up. However, if I was making this dish for company and I was going solely on looks, I'd say Reichl's version is definitely the prettier of the two!

Corned Beef Hash

Adapted from The Gourmet Cookbook

by Ruth Reichl

Serves 4

1 pound russet potatoes

1 pound piece cooked corned beef, cut into chunks

2 tablespoons butter

1 cup chopped onion

1 large red bell pepper, cored, seeded, and cut into 1/4" pieces

salt and black pepper

1/4 cup heavy cream

4 large eggs

 Peel potatoes and cut into 1/4 inch dice. Cook in a saucepan of boiling well-salted water to cover until just tender, about 3 minutes; drain.

Pulse corned beef in a food processor until coarsely chopped. 

Heat butter in a 12 inch nonstick skillet over moderately high eat until foam subsides. Add onion and bell pepper and cook, stirring, until lightly browned, about 5 minutes. Add potatoes and cook, stirring occasionally, until browned, about 5 minutes. Stir in corned beef, season with salt and pepper, and cook, stirring occasionally until golden brown. Add cream and cook, stirring, for 1 minute.

Make 4 depressions in hash and break 1 egg into each. Reduce heat to moderately low and cook, covered, until eggs are cooked to desired doneness, 4 to 6 minutes. Season eggs with salt and pepper and sprinkle parsley over hash.

 

The Recipe That Won Over Tiktok {The Best Way To Make Eggs by Chef Jose Andres}

 Dear People Of The World, 

Today I share with you Chef Jose Andres' Best Way To Make Eggs. Chef Andres is a big fan of making videos on Tiktok. In fact, his video sharing the best way to make eggs has been viewed over 2 million times! Try as a might, I cannot add the video here, but here is an article about Chef Andres' eggs.

Chef Andres begins with a pan that is ovenproof and he coats the bottom of the pan with a generous amount of butter.

He then layers in a generous amount of shredded mozzarella cheese, salt, pepper, 4 cracked eggs, and a layer of milk. He does not specify amounts. From what I could see, it was enough cheese and milk to coat the bottom of the pan each time. He tops that with some cheddar cheese and then coats pieces of bread in oil and throws it all in the oven at 350F for 5 minutes. I don't know what kind of oven Chef Andres has, but mine needed a little more time, closer to 15 minutes (toast is done in about 5 minutes). 

The result is a very quick ooey gooey cheesy egg dish that can be enjoyed on toast, dipping and enjoying straight out of the pan, if you so dare. 

Love, 

Kim

Welcome Chef Jose Andres to IHCC!
 

Eggs with Bread and Butter

 Dear Reader,

Sometimes the ugliest of foods are the most memorable. Think of this dish as a big hug. Something that mom would have made for you. In fact, in her cookbook Apples For Jam, Tessa states, "This is what my mom gave us so often - it is one of my earliest food memories. I have only to smell it and it takes me sailing back in time and fills me with wonderful memories. It is amazing how an egg and slice of bread can do that."

Tessa's words echoed back to me each and every time I picked up this cookbook. I had leftover Hawaiian rolls so I decided to make the dish and decide whether it was blog worthy.

Three simple ingredients, but let's be real. These are pretty much three of everyone's favorite all-time ingredients. How can one go wrong? 

Butter the bread, tear it into bits, place it into a cup or bowl. Then boil the egg for about 2-4 minutes (closer to 4 minutes for me) and mix the soft-boiled egg into the bread and butter mixture. Serve with a spoon.

THIS MAKES THE CUT FOLKS! It is so comforting. So easy. So delicious. Like a giant hug from mom. I made it once. Then I made it again. Then I made it every morning until I ran out of the ingredients. Sometimes I added salt and pepper. Sometimes I added Everything But The Bagel seasoning. Another time I added cheese. Last time, I added a little dash of poultry seasoning and it gave the whole mixture a stuffing vibe.

So, dear reader, you really can't go wrong. If you want a quick breakfast. If you're feeling under the weather. If you have small children or even grown children. If you're missing mom. If you're in need of a hug...make this dish. Use whatever bread you have (ideally it will be a soft bread). Use whatever seasonings you like. Add cheese or herbs. Make it your own, but definitely make it.

Do take note, it would be just as delicious served in a bowl, but it is really special served in a small glass with a spoon. There is just something so special, fun, and youthful about eating this out of a glass with a spoon. It really ups the fun factor!

Take comfort,
Kim

 

Eggs with Bread and Butter

Adapted from Apples For Jam

by Tessa Kiros

Serves 1

1 egg

1 to 2 teaspoons soft butter

1 slice fresh soft white or brown bread or roll

Put the egg in a pan of cold water and bring to a boil. Cook for 2-1/2 minutes from when the water comes to a boil (the white should have just set and the yolk will still be soft and runny). Lift out the egg with a slotted spoon. Meanwhile, butter the bread, break it into small bits, and put in a little bowl or cup. Hold the egg over the bowl, give it a sharp crack through the middle with a knife, and scoop out the egg with a teaspoon. Add a little salt and mash together well with a fork. Serve immediately.

Notes: After I made this the first time I made some changes. Namely, you can literally use any bread for this. I had leftover Hawaiian rolls and those were perfect for this recipe. The biggest change I made was in buttering the bread prior to breaking it into small bits. That is quite messy on one's fingers. Instead, I simply broke the bread into bits and set a teaspoon or so of butter on top of the bread. I would place the egg on top of the bread and butter and the heat of the egg would melt the butter into the mixture just fine.  

 

Dorie's Potato Chip Tortilla

  

One hardly peruses a cookbook expecting to find recipes using potato chips, especially in a French cookbook named Around My French Table, but sometimes life is full of surprises. I think that is why I was precisely drawn to this recipe.

On a recent trip back home from New Orleans we stopped inside a gas station and I bought all manner of Zapp's potato chips in all sorts of fun flavors, such as Voodoo, Spicy Cajun Crawtators, Cajun Dill-Gator-Tators, Hotter 'N Hot Jalapeno, Voodoo Heat, and Creole Onion (pictured below). I realize that sounds like excess, but they were baby bags and we had a 13 hour ride home so naturally I thought it would make the time go by faster if we had a taste test. 

We love heat and anything spicy so, the Hotter 'N Hot Jalapeno were great and also the Voodoo Heat (which was like a spicy bbq flavor) were our favorites. Don't get me wrong, we loved them all and Zapp's may very well be my all-time favorite chip.

I did notice that the half bag of Creole Onion sat lingering in the pantry and so when I saw this recipe I figured it was meant to be!

I believe the secret to a recipe like Potato Chip Tortilla is that you DO NOT want to crush the chips to smithereens. You want to leave some big pieces (even leave some whole or at least bigger chunks). What the potato chip provides in this recipe is lots of texture. When the tortilla comes out of the oven, the chips sticking up out of the tortilla will be hot and crunchy (hence the bigger larger, more whole chips) and the crushed chips in the tortilla will be cooked in. We want all the textures here, so I do feel this is crucial to the recipe.

Also, feel free to add some cheese or whatever you like! Dorie does not call for cheese in her recipe, but I found I wanted to add some.

This is a very fun recipe and I would definitely make it again. I think it would be fun to change up the flavors by using different potato chips and different flavorings.

It would be a wonderful meal with a nice green salad or some fruit on the side. 

And may I point out how easy and economical it is...we all need to be putting recipes like this in our back pocket!

 

Potato Chip Tortilla

Adapted from Around My French Table

by Dorie Greenspan

Serves 4

3-1/2 ounces (half a 7oz bag) potato chips

4 large eggs

1 small onion, finely chopped, or 6 scallions, white and light green parts only, thinly sliced

1/4 cup minced fresh herbs, such as cilantro, parsley, or basil

2 garlic cloves, split, finely chopped

Pinch of piment d'Espelette or cayenne

salt and pepper

1 tablespoon olive oil

Optional: Use different flavor chips, add cheese (I added about 1/4 cup cheddar), different herbs, veggies, etc. Make it your own!

 Put the potato chips in a bowl, reach in, and crush the chips (or crush them in the bag - be sure not to crush them entirely and leave some pieces bigger).

Put the eggs, onion or scallions, herbs, garlic, and piment d'Espelette or cayenne into another bowl. Season with salt and pepper whisk to combine. Pour the eggs over the chips and stir to blend well.

You'll need a small skillet that can go under the broiler: 9 inches is about as big as it should be. I use a cast iron skillet, but a nonstick skillet is also good (if you're not sure of the handle you can cover it in foil). Position a rack under the broiler so that when you slide the skillet onto it, it will be about 5 inches from the heat source. Turn on the broiler.

Place the skillet over medium heat and pour in the olive oil. When the oil is hot, give the eggs and chips a last stir and pour them into the pan. Use a fork to push the mixture out to the edges of the pan if necessary, then turn the heat down to low. Cook the tortilla for 2 to 3 minutes, or until it is set around the edges and the top is almost done (being set is more important than the timing, so just keep watching the eggs). Remove the pan from the heat and run a spatula around the edges and under the tortilla in case it has stuck to the pan. 

Slide the pan under the broiler and cook until the top of the tortilla is set, about 1 minute. Slide the tortilla onto a serving platter or board, and serve warm or at room temperature.

The Incredible Edible Egg @ IHCC

Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto

  Tieghan Gerard's newest cookbook, Half Baked Harvest Every Day, was due to be released this week but has been postponed for another month or so (probably due to covid, labor shortages, shipping issues, and who knows what else these days). I'm really excited to get my hands on the book, but I can handle waiting another month. There are certainly enough recipes on her site to keep me busy until then.

Lately I've been taking inspiration from what I have on hand when it comes to picking my recipes. A quick search through my pantry reveals an abundance of pesto, jars upon jars of basil pesto and sun-dried tomato pesto. I do a quick search for pesto-based recipes on Tieghan's site and find her Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto and the rest is history!

Tieghan makes this sandwich with the standard basil pesto, but I was in the mood for sun-dried tomato pesto. I buy the Rao's version and it is one of my favorite things on the planet to eat! If you haven't ever tried it, you should (it is heavenly with burrata on toast). 

I love a regular ol' egg and cheese breakfast sandwich, but I also love to change it up from time to time. I knew this one would be a hit before I even tasted it. I mean buttery sourdough, soft scrambled egg, sharp cheddar, and harvarti, with some of my heaven-sent sun-dried tomato pesto....it was ooey gooey deliciousness! I could start my day with this sandwich every day and be a happy camper! In fact, I have all the ingredients on hand so I just might start my day with this sandwich before work this week!

My co-workers and friends think it's funny that I wake up early enough to make myself a home-cooked breakfast every morning. They say they prefer to sleep in and grab a packaged breakfast bar or yogurt. Not me! I like to treat myself and get my day off to a good start!

 Breakfast Grilled Cheese with Soft Scrambled Eggs and Pesto

Adapted from Half Baked Harvest Blog

Serves 2

4 large eggs

salt and pepper

4 tablespoons butter, at room temperature

crushed red pepper flakes, to taste

4 slices sourdough bread

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded havarti or fontina cheese

1/2 cup basil pesto*

or

1/2 cup sun-dried tomato pesto*

2 tablespoons fresh chopped chives or green onion

honey, for drizzling

Whisk together the eggs and a pinch of salt in a medium bowl. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet and sprinkle with crushed red pepper flakes.

Spread the outside of each slice of bread with butter. On the inside of half of the slices of bread, evenly layer the cheese, eggs, and pesto. Add the top piece of bread, buttered side facing up.

Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with chives, honey, and sea salt.

Celebrating w/ HBH! @ IHCC

 

 

Five Brunchmas Dishes!

 

I had high hopes to make a really special new Brunchmas dish this week, but time got the best of me. I was too busy doing last minute shopping, wrapping, decorating, baking, and cooking up non-blog dishes.

So, here is a recap of some of the dishes I think would be Brunchmas-worthy!

Click on the recipe title to be directed to the original post with the recipes!

Ottolenghi's Shakshuka It certainly fits the bill as far as representing all the Christmas colors, right? The red and green and front and center and the dish is healthy, light, fresh, and delicious. Plus, it's gorgeous and can be served family style or individual.

Giada's Breakfast Tart and Fruit Salad with Honey-Lime Syrup I made this breakfast tart years ago, but I still remember it fondly. Pancetta, mascarpone, Gruyere, and green onions really make a flavorful taste sensation! Plus, the recipe is kinda perfection! Giada's Fruit Salad with Honey-Lime Syrup was a wonderful accompaniment and let's face it....fresh fruit isn't what it's meant to be during the winter months so the honey-lime syrup really brings it all to life!

 

 

 Ina's Tri-Berry Oven Pancakes No one really wants to stand by the stove flipping pancakes on Christmas day, so Oven Pancakes or Dutch babies are perfect for Brunchmas! Ina Garten's recipe is the perfect choice for Christmas Day! Serve family-style or individual and have a nice selection of fruits.

 

 

 

Herbed-Baked Eggs These Herbed-Baked Eggs are hands down the easiest way to do any brunch, while also making something that feels special. All you need is a baking dish and some butter and cream. Crack your eggs into the dish and then top with various herbs, cheese, and garlic. These could be personalized to suit all tastes and flavor profiles! Love them!

 

 

 

Winter Citrus Tart w/ Rosemary Whipped Cream  Look no further if you need a special wintery brunch dessert because Curtis Stone's Winter Citrus Tart with Rosemary Whipped Cream is perfect for the holidays! I mean oranges are all the rage at Christmastime, right? They are juicy and delicious and in season! Plus, we decorate with them, we make simmer pots with them and we make desserts and cocktails with them! This is THE PERFECT and easy dessert for your Brunchmas.

 

Plus, it's worth mentioning that this glorious dessert takes only a mere handful of ingredients: puff pastry, orange marmalade, oranges, cream, and rosemary! It is the epitome of easy, beautiful, and delicious! Everyone will be so impressed!

I hope everyone celebrating had a wonderful and Merry Christmas!

 

 

Herby Bread Frittata {Inspired by the Farmer's Market}

  

The farmer's market is a wealth of inspiration. One week it's the fresh ripe peaches, another week it's fresh corn on the cob, and yet another week it's a batch of spicy dill pickles. I think that's the fun of it. You just never know what's going to call to you.

This weekend I went to my local farmer's market and nothing was speaking to me. Our local market is very nice, but only about 10 small stalls, and I was feeling the whole been there, done that vibe. So, I got in the car and drove to Lexington. Their market is MUCH bigger and I hadn't been there in a few years. 

In a market of at least 40 stalls, with everything imaginable, I focused in on one booth full of the most amazing looking organic produce and THE MOST BEAUTIFUL HERBS I had ever seen! I starting grabbing up bundles of herbs: chives, sage, dill, basil, and thyme. I bought one of each! Inspiration had struck.

On the way home I was thinking of my favorite "base" ingredients that are my "go-to's" for all the things I bought at the market. What lends itself well to herbs, and onions, and peppers? 

Some things are just standby's for me, like: eggs, chicken, potatoes, any type of bread or stuffing, and homemade butters or even pesto. I started creating a menu to use up my bounty.

To start with I turned to Mark Bittman. I really wanted to make a quiche, but a frittata is much healthier. I found that he had a variety of fritatta options in his book: pasta, grains, potato, and bread. I had some wonderful sourdough bread that needing using up, so I went with the bread frittata.

The next task was to chose the herbs. I went with dill, chives, and basil. Lots of them, anywhere from 1/4 - 1/2 cup. I wanted the frittata to sing with herbaceous flavor!

Let me go ahead and say...this frittata was one of my all-time favorites! I AM SO GLAD I WENT WITH THE BREAD FRITATTA! The sourdough cubes held up to the egg but also absorbed the egg much better than potatoes and the texture was heavenly! I will be ALL ABOUT a bread frittata from now on, it is just superior in texture to a potato frittata. Plus, I always really want my potatoes fried crispy and served on the side, and this allows for that. 

The herbs were a perfect combination and I really, really loved the tang of the fresh dill with the eggs. Dill and eggs are just a perfect pairing, every bit as good together as peanut butter and jelly! I can't tell you how much I enjoyed this breakfast. I will be trying more bread frittatas in the future with various herbs and veggies and cheeses. I think this is a fabulous base recipe to play around with and highly suggest it!

 

Herby Bread Frittata

Adapted from How To Cook Everything Vegetarian

by Mark Bittman

Serves 4-6

1-1/2 cups cubed bread

 salt and pepper

4 tablespoons butter

5 eggs

1/2 cup Parmesan cheese

1/4 cup feta cheese*

1/4-1/2 cup fresh herbs*

Notes: You can use any herbs here. I used a combination of chives, dill, and basil. You can also use any type of cheese, but be mindful that it goes with the variety of herbs you're using. I used Parmesan and a sprinkle of feta on top, which pairs lovely with the dill.

Preheat the oven to 400F. Get out a 10" skillet that is ovenproof (I use my cast iron skillet for all frittatas). Put the butter in the skillet over low heat.

Beat the eggs with some salt and pepper in a large bowl, then stir in the bread cubes, the Parmesan, and the herbs. Mix to incorporate evenly. Pour the egg mixture into the skillet, using a spoon or spatula to distribute the ingredients evenly, and cook over low for about 10 minutes. I think the secret is cooking this real low and slow for around 10 minutes. You want the egg mixture to be firm around the sides before placing the frittata in the oven. This is also the point where I sprinkled on little bits of feta cheese! Once it looks like it is cooked around the edges, you can place the frittata into the oven. Note: You are really only placing this frittata in the oven long enough to firm up and cook the middle of the frittata. This should take only a few minutes. Keep checking the frittata so that it does not overcook, and keep in mind that this will continue to cook once removed from the oven. Best to pull it out when it still looks slightly liquidy in the center. Remove and serve hot.