Notes: these are best with a flavorful cheese. They are great topped with a fried egg, but would also be wonderful drizzled with a little garlic butter.
Makes 4 large waffles.
1 1/2 cups flour (all whole wheat works great, but white or a mix is good, too)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/2 cups milk
1/3 cup oil
1 1/2 cups shredded cheese (sharp cheddar, smoked gouda, pepperjack, etc.)
3-4 cups loosely packed spinach, chopped
Preheat a waffle iron.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together egg, milk, and oil. Add to flour mixture and gently stir until just combined. Fold in cheese and spinach. Cook waffles according to waffle iron's manufacturer's directions.
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Ranchero Eggs with Pepper Jack Cheese
Notes: a quick and easy meal that works for brunch, lunch, or even dinner.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Croque Madame
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
Salt and pepper
1/8 teaspoon nutmeg
1 1/3 cups grated gruyere cheese, about 3 ½ ounces
8 slices firm white sandwich bread (sourdough is really good for this)
4 teaspoons Dijon mustard
½ lb deli sliced ham
4 large eggs
Melt 3 tablespoons butter and a medium saucepan over moderate heat. Whisk in flour and cook, whisking, 3 minutes. Gradually whisk in milk and then bring to a boil, whisking constantly. Reduce heat and simmer, stirring occasionally, for 5 minutes. Whisk in salt and pepper to taste, nutmeg, and 1/3 cup cheese until well incorporated. Remove from heat and set aside.
Spread 1 ½ tablespoons of sauce evenly over each of 4 slices of bread, then sprinkle with remaining cheese, ¼ cup per slice. Spread 1 teaspoon mustard on each of the remaining bread slices then top evenly with ham. Invert ham covered slices onto cheese topped slices.
Spray a baking sheet with cooking spray.
In a large nonstick skillet, melt 1 tablespoon of butter over moderate heat. Toast sandwiches until golden on each side, about 4 minutes total. Remove from heat and transfer the sandwiches to the prepared baking pan.
Preheat broiler.
Top each sandwich with 1/3 cup sauce and spread evenly. Broil sandwiches until sauce is bubbly and golden in spots, about 3-4 minutes. Turn off broiler and keep sandwiches warm.
Heat remaining tablespoon of butter in nonstick skillet over moderate heat. Crack eggs into skillet and season with salt and pepper. Fry until whites are set and yolks are still runny, about 4 minutes. Top each sandwich with a fried egg and serve.
Subscribe to:
Posts (Atom)