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
I used to go there all the time, but when we moved to East Tennessee I don’t have any nearby. So I’m stuck with Sam’s Club for now.
Added.
Not exact!y authentic, but still quite tasty:
Best tasting pepper in the world IMHO
That looks nice. Going out to brunch is one of the few luxuries that I think really IS a luxury. Enjoyment, laziness, no work, &c.
-JT
Yup and it didn’t used to be that expensive LOL
Maybe it was but heck, sometimes you have to splurge.
You’re tickling my soft-spot for Guinness :-)
-JT
Yes, it’s worth it sometimes.
Now I go to Waffle House LOL
I was thinking of starting a Sunday brunch at the VFW, them girls and guys are pretty easy to please down there.
Not sure if I wanna sling hash though LOL
I love brunch. We have a winter tradition of dad (me) making Sunday brunch after church. I make NASCAR omlettes on Daytona 500 Sunday and football omlettes on Super Bowl Sunday.
My favorite, and also for the boys (even though they are grown) is the breakfast casserole on Christmas morning.
Spread one roll of Pillsbury crescent rolls in a greased 9 x 13 baking dish
1 lb. Browned Bob Evans or Purnell’s pork sausage, mixed with two cups shredded cheddar cheese. Pour mix over the crescent rolls.
beat 8 eggs with 1 cup milk and tablespoon of Bisquick pour evenly over sausage/cheese mixture.
cook in 350 degree oven for 40-45 minutes.
Let cool and cut slabs of fattening goodness as you wish.
That’s the ticket!
A crew and One big batch! (and hot sauce ;)
Haven’t tried the McIlhenny’s sauce but it would be a nice addition!
Not a huge Tabasco fan but brother, its good in egg yolks.
Like where have you been all mylife? good.
Being from the south, Canned Hominy is used much like canned corn. Frankly, I love the stuff! But I also like grits which sometimes leaves nothing but turned up noses :)
When preparing hominy, usually open the can, drain, and place it in a skillet with salt pepper and some butter. Allow it to heat adding some grated cheese atop along with salt and pepper. It’s also good in soups and even chili. There are numerous sites to be found and here are a few you might want to check
The Kitchn
http://www.thekitchn.com/8-recipes-to-help-you-rediscover-hominy-193977
Serious Eats
http://www.seriouseats.com/talk/2010/10/what-would-you-do-with-a-can-of-hominy.html
Real Simple
Southwestern Shrimp Soup
http://www.realsimple.com/food-recipes/browse-all-recipes/southwestern-shrimp-soup
Bush’s Beans - Hominy Casserole
http://www.bushbeans.com/en_US/recipe/delicious-hominy-casserole
Cheap Healthy Good
http://cheaphealthygood.blogspot.com/2010/03/ask-internet-hominy-recipes.html
Yummly
http://www.yummly.com/recipes/canned-hominy
Do you prefer white or yellow? lol, for me it makes no difference both are eaten with either hand! I’ve not seen dried hominy on the store shelves; therefore it has always been canned used.
Off for pillows.
I always liked hominy; mom made a nice hominy with some flour and Velveeta. Yeah, I know. Velveeta. But it was good in a pile of hominy.
Ms. Henkster isn’t a hominy fan so I’ve done without for too long.
It’s funny you would post that. My husband is still out of town & I haven’t been to brunch in about 20 years. A friend invited me last Sunday to brunch at a new hotel that recently opened. We stayed for 3 hours talking & eating wonderful food.It was a revelation!!! I’m going back. Who knew........
I think your recipe is sort of what they call a ‘strata’; and it sounds (fattening-goodness) Great!
http://www.foodnetwork.com/topics/strata-recipes.html
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