Posts Tagged ‘breakfast’

These recipes hail from the month Megan hosted cooking club (with a brunch theme). Have house guests? These are perfect  — you can prep the day before and they won’t take much time to put together in the morning. 

The following recipes are also extremely outdated and I apologize for that. In fact, I think she might have hosted spring 2009. So let’s just call this a one-year anniversary of a delicious brunch. Thanks, Megan!

Megan’s Egg Bake

10 to 12 servings.


1 loaf challah, without crust

8 eggs

1/2 lb grated Cheddar

1/4 lb grated Swiss

8 oz package cream cheese

2 cups low-fat milk

1 stick butter

1/2 tsp dry mustard

1/2 tsp salt

1 tbsp chives

Dash cayenne


Tear bread into chunks. Place evenly in a well greased casserole dish. Sprinkle with cheeses. Beat together eggs, milk, salt, mustard, pepper, and chives. Pour over bread and cheese. Refrigerate, covered, overnight. Bake, covered, in oven preheated to 325 degrees for one hour or until egg mixture is set. Uncover for last 10 minutes.

Farro Salad

This recipe actually comes from Heidi Swanson’s blog, 101 Cookbooks. A wonderful resource for lighter, heart-healthy fare. I’ve adapted it slightly. Many of these components can be made early. Simply toss together prior to serving.

6 cups cooked farro (see below)
1 cup peas

1 cup corn

Splash of Citrus Parmesan Vinaigrette (see below)
4 handfuls of mixed salad greens
1/4 cup goat cheese, crumbled
1/4 cup chopped chives

In a large bowl toss the farro, peas, and corn with the Citrus Parmesan Dressing. Toss until well coated. Add the salad greens and give the salad another toss. Taste and add more salt if needed. Serve in the big bowl or on a large platter topped with the crumbled goat cheese and chives.

To cook farro: Combine farro, salt, and water in a large, heavy saucepan over medium heat (Heidi covers the farro with water by a couple inches and salt generously). Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside until ready to use.

To make Citrus Parmesan Vinaigrette: whisk together the zest and juice of 1 orange, 1 chopped shallot, 1/3 cup Parmesan cheese, 1 tablespoon white wine vinegar, and 1/2 cup good quality olive oil. Salt to taste.


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Mini Donuts

Could there be a better way to begin breakfast than a bowl full of house-made mini donuts? Really?

I think not.

Nibbling on warm, crispy-on-the-outside and soft-on-the-inside, sugar-crusted donuts at  the Boon Fly Cafe in Napa is absolutely the most rightfully gluttonous way to welcome the new day. Hey, you’re on vacation. No shame in splurging.

This quaint little joint is part of the Carneros Inn compound in the Carneros region of the valley. We had such a wonderful experience staying here for our honeymoon last year, that we visited again when we celebrated our anniversary this year. It is heavenly. I can’t think of any other words to describe it. The rooms are small cottages with fireplaces, al fresco showers, and private patios filled with local vegetation. The grounds are scattered with fig and apple trees. The pool overlooks wine country, and it’s not uncommon to have horses wander up to the fence next to it.




But back to the donuts. Even if you aren’t staying at the Carneros Inn, the Boon Fly Cafe is well worth the drive for breakfast.


Mike ordered the BELT; meaning bacon, egg, lettuce, and tomato all squished in between two slices of thick, buttery toast.



I’m a Benedict fanatic, so I had the Boon Fly Benedict. Two perfectly poached eggs sitting on thick-sliced ham and warm Pain au Levain (an artisanal french bread made using a sourdough starter). The ham is so juicy and has some light marbling, not like the thin, tough slices of Canadian Bacon you see elsewhere. Everything is topped with jalapeno hollandaise.

Jalepeno Benedict

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I make a big batch of this granola and use it for a quick and easy breakfast. It usually lasts me a few weeks.

Now why do I prefer Greek Yogurt? First of all, the taste and texture. It is less sour and less apt to having that clear liquid gather at the top. In addition to these reasons, it is gluten-free, high in protein, and low in calories.

This recipe is from the Marie Claire Breakfast cookbook. I altered it a little to my liking. Feel free to do so as well.



4-5 cups rolled oats

2 cups pecans

2 cups chopped almonds

2 cups flaked, unsweetened coconut

1 cup dried apples, chopped

1 cup dried apricots, chopped

1 cup raisins

1/2 cup maple syrup

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Mix all ingredients, except maple syrup and vanilla extract.

Cook the syrup and vanilla in a small saucepan and cook over low heat until syrup thins, no more than 5 minutes.

Pour syrup mixture over nuts/fruit mixture and stir to combine. Divide into two non-stick baking dishes or sheets (I used parchment paper on my sheets). Bake for 20 minutes, stirring often, until granola is lightly toasted.

Store in airtight container.

Eat alone or mix with yogurt and fruit of your choice. I also like to add fresh honey.



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Breakfast BLT


Fresh and Filling


I found this recipe in a Marie Claire cookbook called Breakfast. I molded it to our needs, as our kitchen was not stocked with all ingredients. Below is the original recipe. The asterisks highlight where ingredient substitutions were made. This recipe was a refreshing substitution to the habitual breakfast of bacon and eggs. You may also disregard the meat to make it vegetarian-friendly.

A few suggestions:

1.  Be mindful of how much balsamic is used. It has a very strong taste that almost turns bitter on your tongue rather than sweet.  The bread acts as a sponge, meaning it is quick to absorb.

2. Don’t be afraid to substitute ingredients to your liking. Have a hankering for prosciutto or goat cheese? Use those instead of the mortadella and provolone.

3. If you don’t have time to roast the tomatoes for 40 minutes, you can also broil them after roasting for 10 minutes. I broiled mine for about 2 minutes. Keep an eye on them to make sure they don’t burn.

Recipe (Serves 4)

4 fresh tomatoes

1 Garlic bulb, halved

1 tablespoon extra virgin olive oil

salt and pepper to taste

1 handful fresh basil leaves 

1 loaf crusty bread ** I used sourdough **

8 slices provolone ** I used crumbled feta **

8 slices mortadella

2 handfuls arugula

balsamic vinegar, for drizzling

** I added fresh snipped chives **

Preheat oven to 400 degrees. Put tomatoes and garlic in roasting pan a drizzle with olive oil. Sprinkle with salt and pepper and roast for 40 minutes. (Or, as mentioned above, roast for ten and broil for two). Add basil leaves and continue cooking for 5 minutes. Remove from oven. (If using broil option, simply place basil leaves in hot pan upon taking out and let them sizzle in it for a few minutes).

Cut four slices of thick bread and lightly toast both sides (in toaster or oven at 400 degrees). Peel the roasted garlic and spread onto toast. Top with cheese, mortadella, arugula, basil, and tomatoes. Sprinkle with the remaining garlic, if you have any, and drizzle with a little olive oil and balsamic. Garnish with fresh chives.

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