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
Add me to your ping its, please. Thanks for sharing the egg recipe above - on paleo right now but can use this :-)
One of my favourite appetizers is brie wrapped in pastry dough, heated in the oven and served with crackers.
Added!
I too am drooling. I love guyere cheese & have eaten obscene amounts of it. That buttery, creamy/ firm & nutty flavor is my idea of heaven. ; )
:)
Hullo JT! I am blaming you for the fact that I am not vacuuming right now. This is much more fun. I think your casserole sounds delicious.
Sorry to be a posting maniac. I ordered a silicone waffle sheet from a woman at school who sells Avon. It makes 4 rectangular waffles. I had decent hopes, but I made blueberry waffles ( you bake it on a baking sheet in the oven) & they were fantastic! And easy & mess free. A real find!
:)
Take two teaspoons of Herbs de Provence and place in a small dish. Add one tablespoon of boiling water to reconstitute. Place in the fridge or on ice to cool. Add when cooled to three eggs beaten with a whisk.
In you omelette pan (10”) add two teaspoons of good olive oil and a tablespoon of butter. When melted, and heating a little more but not enough you burn the butter and oil, add your seasoned egg. Lift edges to allow raw egg to cook and flip the whole thing if you are able. If not cover with a lid and reduce heat.
Now fold in that cheese you like and when folded the cheese will melt in about 60 seconds. Salt and crack pepper over the top and serve with sliced tomatoes.
Herbs de Provence omelet.
Please add me to the ping list. I now have time to do some homemade cooking.
That’s interesting. I had a silicone muffin ‘tin’ once, but I didn’t like the way the muffins turned out - they didn’t get those here-and-there crispy bits, that a metal pan gives.
(I still bake my Chicken Pie in a metal pan; it just seems to make the pastry crust come out better than a glass pan does. Cleanup isn’t much of a problem, with stainless steel; but to be honest, my Chicken Pie always came out best when I used an aluminum pan - a real mess to clean up, and still have a nice pan ;-)
I’ve got one of those clay things - Romertopf - and I think I should try the Chicken Pie in that, sometime...
-JT
My dad was a depression era teenager but an only child. With syrup rarely in the house he found a way he liked his waffles. Take softened but still cod butter in thin slices and apply with a table knife to fill the waffle shapes partially with cold butter. Now quickly sprinkle granulated sugar on the waffle to bond with that butter. If you cut to bite size and work quickly you can have mouthfuls of warm waffle with cold surgery butter in each nook.
Waffles Daddy Style.
You like cheese? I like cheese too.........
One of the seasonings I make for Christmas presents - I’ll have to include this recipe. Thanks. :)
You’re added!
LOL!
Wonderful! (And reconstituting the dried herbs is a good step to take for any recipe using them.)
-JT
Get ANY quiche recipe.
Use Gruyere.
Bliss.
You are correct. It’s the best cheese for quiche.
-JT
David Liebowitz's Parisian Sugared Puffs
POPOVER BATTER Softened unsalted butter, for greasing the pan 2 tablespoons butter, melted 3 large eggs, at room temperature 1 cup whole milk 1 teaspoon salt 1 1/2 teaspoons sugar 1 cup flour
COATING Roll warm popovers in melted butter then in combined 2/3 cup sugar, tsp cinnamon.
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