Posted on 08/10/2016 3:36:48 PM PDT by Jamestown1630
One of my favorite meals growing up was Saturday breakfast, which was usually served at more of a brunch hour. Sometimes it would be eggs, bacon or sausage, and hominy fried in the grease from the meat (which I loved, and if anyone has recipes for canned hominy, please post!). Or it might be waffles, or pancakes; and when it snowed, Cinnamon Toast, and tea or hot chocolate.
Many years ago I found a recipe that makes a great, quick brunch casserole at home – if you remember to grate the cheese the night before and store it airtight in the ‘fridge, this is fast and easy to put together (not sure where I found this - maybe in a Grange or Church recipe book):
Eggs Gruyere
½ pound grated Gruyere Cheese
4 T. Butter
1 C. heavy Cream
½ tsp. Salt
Dash of Pepper
1-1/2 tsps. Dry Mustard
12 eggs, slightly beaten
Spread the cheese in a buttered baking dish, and dot with butter. Mix the cream, salt, pepper and mustard, and pour half of it over the cheese. Add the slightly beaten eggs, and top with the remaining cream mixture.
Bake at 325 degrees for 35 minutes or until firm-ish and slightly golden. __________________________________________________
My favorite dish to eat out for brunch, is an Eggs Benedict that’s made with a crab cake and slice of tomato, instead of the Canadian bacon – we get this at our local Silver Diner (not always on the menu, but they'll make it for you). I’ve never made Hollandaise sauce from scratch at home, but recently found what looks like an easy, quick remedy for a broken Hollandaise, on Chef John’s ‘Food Wishes’ site:
http://foodwishes.blogspot.com/2015/05/how-to-fix-broken-hollandaise-sauce.html _________________________________________________
Of course, you have to have bread. Some years ago I found a recipe for ‘Summer Solstice Bread’ which I’ve used many times – a quick bread for which I’ve always used the dried basil, and it turns out very well; but if you have some fresh in your garden, I'm sure if would be much better.
I must have gotten my old jotted-down recipe originally from Better Homes and Gardens, because they have it on their website:
http://www.bhg.com/recipe/breads/summer-solstice-bread/#page=0
(I’m sure Liz will be along eventually, with the perfect Saturday morning ‘hair-of-the-dog’ ;-)
-JT
This week: Brunch!
(If you would like to be on or off of this weekly cooking ping list, please send a private message.)
-JT
Oh I love your post.....first time seeing it. Please if you do not mind, add me to your ping list THANK YOU so much
bump!
Is it socially acceptable for me to be drooling after reading that? :)
You’re added!
Totally acceptable to drool over food; but we try to do it in a lady-like manner ;-)
(By the way, the Eggs Gruyere is an Atkins/Low Carb friendly recipe.)
-JT
I love gruyere cheese!
I do, too; and we used to find it whenever we wanted it, in the local supermarket. Lately it’s not so reliably available, and I don’t know why...
btt
Just give me The Breakfast Platter; with Blueberry pancakes, warm Maple Syrup, Hickory bacon slices, Bob Evans meat patties, a basic Onion Omlette with basil, and a liter pitcher of Orange Juice (with lots of pulp) NO ICE!!. I’m not that fussy.
So many wonderful cheeses, so little time... :)
LOL!
Watermelon Spritzer
Night before freeze watermelon slabs solid. Next day, scrape w/ a spoon
(looks like shaved ice). Place scrapings in glass, cover w/ ice-sold Sprite.
Add a lime wedge on the glass' edge....or maybe a mini watermelon slice.
Costco, Trader Joes, Ralphs, and Albertsons here in California carry the Gruyere cheese.
Our quick brunch treat is a package of puff pastry frozen. Let thaw just barely and cut each sheet into squares. Fill with just a teaspoon (silverware not measuring spoons)of both blackberry or blueberry jam (our favorites) and a teaspoon of soft goat cheese. Fold each square and pinch the ends lightly. Bake at 375 for about 15 minutes depending on your oven. Make a powdered sugar drizzle icing with a few drops of milk at a time added to powdered sugar. Stir until you get a thick icing that will barely drip.
I’ve always wanted to try one of those ‘Cheese-of-the-Month’ clubs. Not being much of a meat-eater, I get most of my protein from cheese and eggs.
-JT
That sounds wonderful. I’ve always been of the opinion that puff pastry is the ‘bacon’ of bread-y things ;-)
-JT
I knew I could count on you! - a drink and a gorgeous picture, too :-)
I think our Costco does, too - they have a great cheese aisle.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.