I bought some honey goat cheese and was in search of something easy but yummy to make with my new ingredient! I found this awesome video from CookingChannel.com featuring ‘Brunch @ Bobby‘ and I am a huge FAN! You have to try out this recipe… if you do not have time to watch the video, print out the recipe below. ENJOY!!
- Total Time:25 min
- Prep:15 min
- Cook:10 min
- Yield:4 servings
- Baguette, sliced lengthwise*
- Olive oil, to brush
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese
- 2 thinly sliced heirloom tomatoes
- 4 large eggs, poached
- 1 cup micro arugula
- Black Pepper-Tarragon Vinaigrette, recipe follows
- Fresh chervil leaves, to garnish
- *Cook’s Note: Not the super skinny kind of baguette
- Black Pepper-Tarragon Vinaigrette
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
Heat a grill pan and broiler.
Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook’s Note: Break the yolks on the sandwich.
Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.
Courtesy of Bon Appetit
Ok… so waffles are just SO yummy all on their own… throw in some chocolate and they become AWESOME! Need a fun Valentine’s breakfast idea for your main squeeze or the kidos?!? You can even pre-mix the dry ingredients and keep it in the pantry for another time. Check out this recipe from Bon Appetit!
DARK CHOCOLATE WAFFLES
Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
Serve waffles with butter and syrup.
DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.
Calories (kcal) 560 Fat (g) 35 Saturated Fat (g) 11 Cholesterol (mg) 115 Carbohydrates (g) 62 Dietary Fiber (g) 5 Total Sugars (g) 25 Protein (g) 13 Sodium (mg) 840
Making your own pancake mix is easy and cheaper than buying the brand name stuff! Keep this in your pantry anytime you need it.
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons plus 2 teaspoons sugar
Mix the above ingredients together and store in a jar. For each 1 cup pancake mix, add 1 egg white (whisked), 1 cup fat-free milk. Do not overmix.
Growing up, my step-father came into our lives when I was 11. He was born in Tennessee and opened my eyes to what a true country breakfast should taste like complete with pancakes, eggs, bacon, grits, gravy… and we can’t forget the homemade biscuits. Needless to say, breakfast is my favorite meal of the day!
Now, because of my gym head husband, I’ve had to tame my meals drastically but still learn how to keep them tasty. One easy thing I do is re-vamp my pancake recipe. So super easy!
Step 1: I start by using regular pancake mix like Bisquick. You can even opt for buying the heart healthy or whole wheat version or make your own mix (I’ll include a quick mix recipe you can make yourself and just keep it in your pantry when you need it). The mix always ask for milk and eggs. I use fat free milk and instead of the whole egg I use the egg white only.
Step 2: To make them super fluffy, whisk the egg white in a separate bowl till soft peaks form. Make sure to wash your bowl and whisk beforehand or your egg whites will break and never fluff up.
Step 3: I then fold half the egg whites into the mix and slowly combine. It’s okay if the mix looks streaky. Over mixing will pop all the lovely airy bubbles you made. Then I fold in the remaining egg whites until combined.
Step 4: Next, follow the rest of the directions on the box and ‘Voila’… Super Fluffy Pancakes!
I am a wife and mom of 3… always looking for something quick and easy to fix in the morning. Holding a baby, trying to dress my 8 yr old for school and waking up my oldest for college doesn’t leave me much time for breakfast which usually ends up throwing some pop-tarts in the toaster.
I found this recipe through Jillian Michaels that you can change-up to fit your tastes. I made it healthy for my family because my husband is a big gym head! You can also sneak in some vegetables in get some greens into your kids bodies. I actually premixed this the night before and stuck it in the fridge. Threw them in the oven and they cooked in 30 min. We also had a few left over that were just as great the next day. So super EASY!!!!!
Try it out and let me know what you think or if you did a different variation that ROCKED!!!
Broccoli and Cheese Crustless Quiche
Prep Time: 5 min
Cook Time: 20 min
– 2 eggs, beaten
– 4 egg whites, beaten
– 1/2 cup sour cream, reduced-fat
– 4 oz shredded cheddar cheese, low-fat
– 5 oz frozen broccoli, drained, chopped
– 1/4 teaspoon ground pepper
– Pre heat oven to 350.
– Coat mini-muffin pan with non-stick spray.
– Combine all ingredients together in mixing bowl.
– Pour into muffin pan to the top. (Will puff up but will go down when you take them out.)
– Put muffin pan on the center rack. Cook for 25-30 min (till tops are golden).
– Eat! Enjoy!
Nutrition Facts: Calories 212 – Fat 11g – Carbohydrates: 6g
***Note: You can make this completely healthy by using only egg whites, fat-free sour cream, fat-free cheddar cheese.