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  • Spinach Nested Eggs on Grilled Crusty Italian Bread Topped With Boars Head Bacon
    Spinach Nested Eggs on Grilled Crusty Italian Bread Topped With Boars Head Bacon
  • Cinnamon Swirl Raisin Stuffed French Toast With Fresh Black Raspberry Syrup
    Cinnamon Swirl Raisin Stuffed French Toast With Fresh Black Raspberry Syrup
Written By: Paul Cullen
Photography By: Stephen Cherry

BREAKFAST BITES

Posted: 1309 DAYS AGO | Comments: [0]
Column: FLAVORS
One-Pan Frittata With Rosemary Potatoes, Asparagus, Pancetta and Fontina Cheese

Paul Cullen rocks the kitchen to create smoking hot and mouth-watering morning flavors that you can make at home

Spinach Nested Eggs on Grilled Crusty Italian Bread Topped With Boars Head Bacon

Ingredients:
24 oz bagged spinach
4 Slices of Boars Head cooked bacon, chopped
4 Farm fresh eggs
4 Slices crusty Italian old world bread 
2 cloves garlic, sliced
1 shallot, sliced
2 tbs extra virgin olive oil
3 oz Pecorino Romano cheese, grated
 
Instructions:
In a 12” sauté pan with cover, add oil, garlic and shallots on medium heat for 5 minutes or until soft. Add spinach and cook down until you can form 4 nests. Make a pocket in each nest and carefully add egg to each nest and cover pan for about 10 minutes or until whites harden. In the meantime, grill or toast bread, heat up bacon (15 seconds in microwave).
 
Place bread on plate, place nest per slice, top with bacon, grate pecorino all over and serve.
 
 
Open-faced Milton Scrapple Sandwich With Cheddar Herb Scrambled Eggs on top of Grilled Double Sourdough Bread

Ingredients:
Milton Scrapple
Old World double sourdough bread, sliced
8 Eggs
4 Sage leaves
Sprig rosemary
2 Thyme branches, (leaves only)
8 oz Manchego cheese
Flour for dusting scrapple
4 pats of butter
 
Instructions:
Heat a large sauté pan with 2 pats of butter. Then in a bowl, beat or whip 8 farm fresh eggs, add 4oz of Manchego and chopped herbs, stir and pour into pan and turn down heat to low. It’s always better to cook this style of eggs very slow and mix frequently to keep them creamy and fresh tasting. On a flat grill or pan, add 2 pats of butter on medium-high heat. Slice scrapple to 1/4 inch, dredge through flour and add to pan 4-5minutes on each side. Toast or grill bread.
 
To assemble: On a slice of bread, stack 2 pieces of scrapple and herb scrambled eggs. Then sprinkle rest of cheese and put under broiler for 5 minutes or until it bubbles, then serve.
 
 
Cinnamon Swirl Raisin Stuffed French Toast With Fresh Black Raspberry Syrup

Ingredients:
Raisin cinnamon 
Swirl Old World Breads
12 oz mascarpone cheese, room temperature
1 pint of fresh black raspberries
Half and half
Butter
6 Eggs
Dash nutmeg 
Dash cinnamon
 
Syrup
1 pint of fresh black raspberries
1/4 cup white sugar
3 tbs orange juice
1 tbs cornstarch
1 cup cold water
Puree all ingredients and heat in saucepan. 
Serve warm or cold.
 
Instructions:
Beat 6 eggs in a flat dish along with 1/4 cup of half and half, nutmeg and cinnamon. Heat up flat grill/pan with a pat of butter. Make a sandwich with the cheese in the middle and place in hot pan. Heat for about 4 minutes on each side or until brown or crispy. Plate, cover in syrup, garnish with black raspberries and enjoy!
 
 
Cheesy Yellow Corn Grits & Country Sausage Links
 
Ingredients:
3 tbs butter
2 cups corn grits polenta
1 tsp sea salt
6 cups chicken or veggie stock
Grate or shred 3/4 cup Parmesan cheese
Country sausage cooked and links cut into pieces
 
Instructions:
In a large, deep pan over high heat, bring stock and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring, frequently, to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon as mixture pop/bubbles and can burn. Stir in butter and cheese. Plate with sausage and more cheese.
 
 
One-Pan Frittata With Rosemary Potatoes, Asparagus, Pancetta and Fontina Cheese

Ingredients:
Pancetta, one 1/2 sliced cubed
1/2 lb of new potatoes, sliced thin
Bunch of asparagus, cut into 1-inch pieces 
Fresh rosemary 
6 green onions, chopped  (separate white /green)
4 oz of Fontina cheese, grated
6 eggs
1/4 cup of half and half
1 clove chopped garlic
Extra virgin olive oil 
4 oz Parmesan cheese, grated
 
Instructions:
In a bowl, mix 1 tbs of oil, potatoes and minced rosemary and set aside. Place an 8” sauté pan on medium-high heat and add 1tbs of oil, pancetta and asparagus. Sauté 12-15 minutes until asparagus softens and pancetta browns. 
 
Then add garlic and green onions for 5 more minutes. Put in bowl and set aside. In the same pan, add potatoes and cook until soft and brown (about 20 minutes). Preheat oven to 325-degrees. 
 
In the meantime, whip up eggs and half & half in bowl or mixer. When the potatoes are done, pour egg mixture over the top, distribute pancetta stuff evenly and sprinkle half of the cheese and green onions on top. Place in oven for 20 minutes and then add remaining cheese 10 minutes later. Cut into 4 slices, plate and sprinkle with Parmesan cheese.
 
 


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