My mom loves Eggs Benedict so next time I see her, I’ll be making her this Mexi-inspired version of it! In this recipe, salsa verde (a green tomatillo-based salsa) replaces the traditional hollandaise sauce, and the black olives and fresh cilantro add another layer of fresh flavor.

I suggest warming the Canadian bacon before adding it to the toasted English muffin. To do this, either heat it in a pan with a little butter or olive oil, or put the pieces on a plate, cover with a paper towel and microwave for 20 seconds or so. Now that it’s heated, it will help melt the slice of cheese. In fact, instead of placing the slice of cheese on top of the egg, I put it between the heated Canadian bacon and the cooked egg.

Poaching the eggs can be a little tricky (click here for tips) so feel free to substitute fried eggs instead (scrambled eggs would be good, too). I used Trader Joe’s Salsa Verde. Enjoy!

Salsa Verde Eggs Benedict
-recipe from Sunset Magazine

Serves 2.

2 teaspoons distilled white vinegar
2 English muffins, split and toasted
2 teaspoons butter
4 slices Canadian bacon
1 cup fresh salsa verde
1/4 cup sliced black olives
2 tablespoons chopped green onion or cilantro leaves

Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.

Meanwhile, spread muffins with butter. Top each with a slice of bacon.

Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.

Top each egg with a slice of cheese and the salsa, olives, and green onion. 

Tags: Breakfast, breakfast for mom, brunch, Eggs, Eggs Benedict, healthy eggs benedict, Mother's Day, poached eggs, salsa verde, salsa verde eggs benedict, Trader Joe's salsa verde

I love egg sandwiches! They make a great meal with very little effort, and are a great breakfast on the go. Before trying this recipe, I usually just used English muffins as the foundation for my egg sandwich. The bagels, however, add a little more heft and you can switch up bagel flavors depending on your mood (sesame, onion, poppy seed, plain, etc.).

This recipe uses bacon but you could easily substitute ham or canadian bacon, or make it vegetarian by skipping the meat all together. Also included in the recipe are handy tips on having cooked bacon and sliced bagels in the freezer to speed up the sandwich making process…perfect for the hectic morning routine! Enjoy!

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style
-recipe from Mad Hungry by Lucinda Scala Quinn

As most city parents know, at an all-too-early age, your kids rush out in the early morning on their way to school. You beg them to eat breakfast first but instead, if anything, they stop before school at the bagel shop or snack truck for fast food. When I watched our oldest son and his friend spend their entire junior year in high school perfecting a bacon, egg, and cheese breakfast sandwich to rival that of their favorite deli version, a light bulb went off: replicate the sandwich, wrap it just right in parchment or foil, and hand each boy a portable breakfast as he heads out the door in the morning. As I learned from the boys, the magic combination is two eggs, not scrambled (but yolk broken), with melted cheese on each egg, served on a lightly buttered, griddled (not toasted) “everything” bagel.
-Lucinda Scala Quinn

Yield: Makes 1 sandwich

1 everything bagel, or other bagel of choice
1 tablespoon unsalted butter, plus more for buttering bagel
2 large eggs
1 thin slice cheese, such as American or cheddar
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).

Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.

Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Abbreviated Breakfast Sandwich: If you’re in a hurry and your guys are about to run out the door, pile a couple of scrambled eggs on a toasted and buttered roll. Sprinkle on some salt and pepper, wrap in foil or parchment, and tuck a bit of paper towel in one of the outside seams. Put it in their backpacks or hand them off as they go.

Quick Bacon: When you have some extra time, cook a pound or two of bacon. Drain, cool, and wrap in plastic, three strips per package. Freeze and pull out as needed for a quick breakfast or sandwich. Ten seconds in the microwave or a minute in a preheated pan and the bacon is ready to use.

Bagels: Buy fresh bagels in quantity when possible. As soon as you get home, cut each one in half, place the two halves in a sealed bag, and freeze immediately. Optimum freshness will be preserved , and frozen bagel halves can go straight into the toaster — a much better alternative to day-old dry bagels or whole bagels you have to defrost before toasting. One caution: beware the poppy seed bagel — it sheds its seeds in the freezer.

Tags: bacon, bacon egg sandwich, bagel, bagel breakfast, bagel sandwich, Breakfast, breakfast on the go, egg sandwich, Lucinda Scala Quinn, Mad Hungry, New York bagel sandwich, sandwich

Can anyone resist a fresh biscuit still warm from the oven? It’s definitely one of life’s simple pleasures! These light and fluffy Southern Biscuits are easy to make so you’ll never need to buy another can o’ biscuits again! We’ve made this recipe many times and the biscuits always come out perfect. You gotta love Alton Brown!

This recipe relies heavily on baking powder so make sure yours hasn’t expired. If it has expired, the biscuits won’t rise properly and you’ll probably end up with little golden hockey pucks. Baking soda has an expiration date, too, so be sure to check both your baking powder and baking soda before proceeding with any baking recipes.

If you don’t have a 2″ cookie cutter, a 2″ diameter drinking glass will work. Either way, dip the rim of the cookie cutter (or glass) in flour to prevent the dough from sticking to the cutter. Also, push straight down through the dough (don’t twist) when cutting out the biscuits. Bake until golden on top and enjoy!

Southern Biscuits
-Recipe from Alton Brown – Food Network

Makes 1 dozen biscuits.

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Tags: Alton Brown, baking powder biscuits, biscuits, Breakfast, buttermilk biscuits, Food Network, Southern biscuits

And the gold medal for Ultimate Summery Breakfast goes to this recipe for Blueberry-Buttermilk Pancakes! These easy-to-make hotcakes (as my Grandma used to call them) are tender and fluffy, and dotted with juicy, freshly-picked blueberries. Dang, they’re good! We had them most recently for one of our camping breakfasts last weekend. The dappled morning sunlight of the forest and the crackling campfire only added to the enjoyment of our pancake experience. 

For camping or to simplify prep for morning cooking just mix together the dry ingredients (flour, sugar, baking powder, baking soda, salt) and put in a large sealed container (which I mixed the batter in, too). When it comes time to whip up the pancakes, beat or whisk the wet ingredients together (eggs, buttermilk, melted butter, vanilla). Mix the wet ingredients into the dry ingredients but don’t overmix…you don’t want tough pancakes. Here’s a checklist for what you’ll need for camping: pancake ingredients (see recipe), bowl or container for making batter, whisk, ladle for scooping batter, spatula, large frying pan (nonstick works great), small pan for melting butter (or do it in the frying pan before cooking the pancakes), camp stove and fuel, plates, utensils, printed copy of recipe (so you have directions to follow).

If you’re making the pancakes for more than 4 people just double the ingredients. Serve the pancakes with real maple syrup. Enjoy!

Blueberry-Buttermilk Pancakes
 -recipe from Williams-Sonoma Kitchen

Prepare these pancakes when fresh blueberries are in season, from late spring through late summer. When making the batter, take care not to overmix it, as too much stirring will develop the gluten in the flour and result in tough pancakes. Makes about 16 pancakes; serves 4.

2 eggs
2 cups all-purpose flour, sifted
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
1 cup fresh blueberries (get a pint of berries in case you need more)
Confectioners’ sugar for dusting
Softened butter for serving
Warm maple syrup for serving

Preheat an oven to 200ºF.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat an electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

Dust the pancakes with confectioners’ sugar and serve warm with butter and maple syrup.

Tags: blueberries, blueberry buttermilk pancakes, blueberry pancakes, Breakfast, buttermilk pancakes, camping, camping breakfast, pancakes, summer breakfast

Breakfast burritos are easy to make and a great way to start the day! This recipe features fresh Mexican chorizo which is uncooked — not Spanish chorizo, a smoked sausage. Scrambled eggs, cheese, salsa, cilantro and avocado complete the burrito. Yum! Want to make a vegetarian version? Soyrizo (or soy chorizo) would be a good substitute. Enjoy!

P.S. breakfast burritos are great outdoor food…I like to make them when we’re camping.

Breakfast Burritos with Chorizo and Eggs
-recipe from Bon Appétit Magazine

Yield: Makes 4

12 ounces good quality fresh Mexican chorizo sausages, casings removed
4 chopped green onions
6 large eggs
1 tablespoon olive oil
4 9- to 10-inch-diameter flour tortillas
2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
1/2 cup (or more) chopped fresh cilantro
1/2 cup purchased tomatillo salsa
1 avocado, halved, pitted, peeled, sliced

Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.

Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas.

Tags: Breakfast, breakfast burrito, camping, camping breakfast, chorizo, Mexican chorizo

Who can resist a homemade blueberry muffin? Not me! Lightly lemony with a tender crumb and a sweet streusel topping, these Blueberry Streusel Muffins rival anything you’ll find at a fancy coffee house or bakery. They make a great breakfast treat or after school snack, and are fabulous with a cup of coffee or tea. YUM!

The recipe makes a boat load of streusel — I used most but not all of it. Spoon a generous amount of streusel on top of and around each muffin…really pile that streusel on there. Bake and enjoy!

Blueberry Streusel Muffins
-recipe from Cook’s Country Magazine

Why this recipe works: We thought it would be easy to find a great blueberry muffin recipe, but most baked up dry or spongy, with an ugly color and weak blueberry flavor. We wanted our Blueberry Streusel Muffins to be tender and cakey, bursting with berries and crowned with chewy nuggets of streusel. Replacing the usual sour cream with buttermilk in the test kitchen’s favorite blueberry muffin recipe created muffins with a sturdy-but-light texture that was able to support the weight of our streusel. Juicy fresh blueberries made our muffins soggy, so we opted for frozen berries. Keeping the blueberries frozen until the last second prevented the muffins from turning an unappealing blue. Tossing the blueberries with flour before adding them to the batter kept the berries from sinking to the bottom of the muffin tin. Note: To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment. Wyman’s brand frozen wild blueberries are our first choice, but an equal amount of fresh blueberries may be substituted.

Makes 12

Streusel:
1 1/4 cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon 
Pinch salt
7 tablespoons unsalted butter, melted

Muffins:
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin
2 cups all-purpose flour, plus extra for preparing muffin tin
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries

For the streusel: Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)

When Good Muffins Go Bad:
There are plenty of things that can go wrong with blueberry muffin recipes. Here are two of the worst problems we encountered.

GREEN WITH ENVY: Baking soda may have its merits for lift and browning, but it reacts with blueberries to create an unappealing green hue.
 
SOGGY BOTTOM: Think more blueberries make better muffins? Think again. When more than 1 1/2 cups of berries are used, the extra moisture creates muffins with fruit-soaked bottoms.

I’m linked to: Ultimate Recipe Swap, Show Off Your Stuff Party, Link Party Thursday at Somewhat Simple, Taste This Thursday, Delicious Dishes.

Tags: berry muffins, blueberries, blueberry, blueberry muffins, blueberry streusel muffins, coffee cake, coffee house, Muffins

Always an adventurous eater, I first had corned beef hash when I was about 12 years old.  I had no idea what it was but saw it on a menu while dining with my family and decided that’s what I wanted for breakfast. When the waitress placed the enormous plate of hash in front of me, I was filled with terror. What on earth did I order? Looking back on that first corned beef hash adventure, I’m pretty sure it was made with canned corned beef (not the best way to experience this classic breakfast dish). This recipe is sooooo much better!

Fast forward to this week. I had some leftover corned beef from an early St.Patrick’s Day dinner so I decided to try my hand at turning it into hash. I have to say, I enjoyed it more than the original corned beef and cabbage dinner from a few nights prior.

I wanted more caramelization on the hash so after letting it get brown on one side, I stirred it a few times, letting it brown a bit each time.

Garnish each serving with a sprinkle of chopped parsley for a hit of fresh flavor, and serve with fried eggs. Enjoy!

Corned Beef Hash
-recipe from The Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker

The name of this beef is a reference to the corn-sized crystals of salt used to brine large cuts of beef brisket, sometimes with added allspice, black pepper, and bay leaves. The corned beef sold in our markets is still a salt-and-spice brine-cured cut of beef brisket or round. In New England, it is still possible to find a “gray-cured” brisket, referring to the color of coned beef made without chemicals to preserve its rosy color. Corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing. It needs to be cooked before serving. New Englanders say that this hash must be put together from the leftovers of New England boiled dinner. However, it can be made quite successfully with corned beef bought from a deli. Ask for a slice that is thick enough to be cut into 1/2-inch cubes. A well-seasoned cast-iron skillet gives the hash a good brown crust, but a nonstick skillet makes unmolding easy. The quantities and pan size depend on the amount of leftovers you have, but here are approximate measurements. Makes 4 to 6 servings.

Add to a large heavy skillet over medium-high heat:
3 tablespoons vegetable oil
1 cup chopped onions
Cook, stirring, until the onions are lightly browned, about 3 minutes.

Add:
3 cups cooked corned beef, cut into 1/2-inch cubes (about 2 pounds)
2 to 3 cups cooked potatoes, cut into 1/2-inch cubes
Stir once, reduce the heat to medium, and press down with a spatula to compress the hash. Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the hash onto a serving plate.

Garnish with:
Chopped fresh parsley

Serve with:
Poached or fried eggs

Tags: Breakfast, brunch, corned beef, corned beef and potatoes, corned beef hash, corned beef leftovers, hash, leftover corned beef, New England Boiled Dinner, St. Paddy's Day meal, St. Pat's, St. Patrick's Day, St. Patrick's Day dinner

These moist and tasty muffins have a light banana flavor and are topped with an oatmeal and brown sugar struesel. Yum! My friends who tasted them agreed that this is definitely a keeper recipe. I think they’re best the day they’re made, slightly warm from the oven. Enjoy!

Banana Buttermilk Muffins
-recipe adapted from Taste of Home Magazine

Makes 15 muffins.

MUFFINS:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk

TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.

Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Tags: banana buttermilk muffins, banana desserts, banana muffins, banana streusel muffins, Breakfast, buttermilk, quick bread, streusel, Taste of Home Magazine

Smoothies make a great quick breakfast or snack…and my kids love them! Plus, they’re a great way to get extra fruit into your diet! So fire up those blenders and get to it!!! Enjoy!

Rise ‘N Raspberry Smoothie
-recipe from The Little Black Book of Smoothies by Ruth Cullen

Makes 2 10-ounce smoothies or 1 big smoothie.

You can’t go wrong with this tangy-sweet, berry blend. Add 1 tablespoon rolled oats or wheat germ for added texture and taste.

1 cup chilled orange juice
1/2 cup non-fat raspberry yogurt
1/2 frozen banana*
1-1/2 cups frozen raspberries

Pour orange juice into blender and add yogurt, banana, and raspberries. Blend at high speed until smooth.

*Buy golden yellow bananas without any visible bruises, and prepare for freezing by removing peel and slicing. (One cup of sliced banana is approximately 1 whole banana.)

Tags: Breakfast, raspberry, smoothie, snack

If you’re still working on your Christmas morning menu, this recipe for Cranberry Streusel Cake would be a good one to consider. The moist, festive cake is both easy to make and delicious. The sweet, brown sugar streusel is a nice balance to the tart cranberries.

To simplify things the morning of, have your cranberries chopped and measured, and your dry ingredients measured and combined. Now all you have to do Christmas morning is mix the  cake (wet and dry ingredients) and bake it.

I didn’t have plain yogurt so I used a combination of sour cream and buttermilk. The cake turned out great and several people asked me for the recipe. Enjoy!

Cranberry Streusel Cake
-recipe from Fine Cooking Magazine

Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn’t sink in at all. Serves nine.
 
9 oz. (2 cups) all-purpose flour; more for the pan
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
1-1/3 cups granulated sugar
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 cup plain, low-fat yogurt (or sour cream)
1/2 cup fresh cranberries, chopped

For the streusel:
1/4 cup packed light brown sugar
2 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbs cold unsalted butter, cut into 4 pieces
1/4 cup chopped walnuts
1/4 cup fresh cranberries, chopped

Make the cake:
Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 min.

Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

Tags: Breakfast, brunch, cake, Christmas, Christmas baking, coffee cake, cranberries, cranberry, cranberry coffee cake, Dessert, holiday baking, holiday breakfast, holiday brunch, holidays