We take Sunday Brunch quite seriously in this house. Most weeks, we go out to one of the many delightful breakfast places in our neighborhood but some of the time, I really enjoy spending a lazy Sunday in my jammies and taking my time to make an excellent morning/early afternoon meal.
This one certainly didn’t disappoint. It was great served with a side of potatoes and bottomless mimosas See, it really is just like going out… and I didn’t even have to get dressed!
Baked Eggs in Puff Pastry – slightly adapted from I Will Not Eat Oysters
- 2 Sheets Frozen Puff Pastry, thawed
- 1 1/2 Cups Cheddar Cheese, shredded
- 3 Slices Center Cut Bacon
- 4 Eggs
- 2 Tbsp. Parmesan Cheese, grated
- Salt and Pepper, to taste
- Parsley, for garnish
Preheat oven to 400 and line a baking sheet with parchment paper.
Cook the bacon over medium-high heat until crisp. Remove from pan and place on a paper towel to absorb excess oil. Once cooled, crumble and set aside.
Unroll the puff pastry and cut out 2 circles on each sheet that are about 5 inches in diameter (I used a wide mouthed plastic cup to do this). Transfer to the parchment lined baking sheet and, without cutting all the way through, make a 1/2 inch border around each circle. Prick the inner circle with a fork a few times and refrigerate for 15 minutes.
Remove from refrigerator and add bacon and cheese to the inner circles of each puff pastry disc. Bake for 8 minutes, until the border has risen. Remove from oven and ,using the back of a spoon, press the centers back down gently if necessary.
Break one egg into a small bowl, then pour into the center of the puff pastry plate. Repeat with each egg/plate. Season with salt, pepper and parmesan cheese.
Bake for an addition 6-7 minutes until the eggs are set and the puff pastry is golden brown. Garnish with parsley.
This meal came about on a whim. With my hungry family demanding breakfast, I wiped the sleep from my eyes, looked in the fridge and found a refrigerated pie crust, leftover ham, half a bag of spinach, some string cheese, 5 eggs that needed to be used up and little else since it had been a while since I’d made a trip to the grocery store. I threw a pot of coffee on and got to work.
It came together in no time. I cut the pie crust into 6 little rounds using the mouth of a pint glass and fitted them into the cavities of a greased muffin tin. I cracked and whisked the eggs with a little bit of milk and a splash of orange juice (my dad’s secret egg-making ingredient), diced up the ham into bite sized pieces, chopped the spinach and cheese and tossed it all in the oven. It couldn’t have been easier and we were delighted with the result. Feel free to use whatever random ingredients you may have in your fridge!
Mini Quiche-like Muffins
- 1 9-inch Round Refrigerated Pie Crust
- 5 Eggs
- 1/2 Cup Diced Ham
- 1/2 Cup Chopped Spinach
- 2 String Cheese Sticks, chopped into small pieces
- Splash of Heavy Cream
- Splash of Orange Juice
- A Few Shakes of Parsley Flakes
Preheat oven to 350.
Unroll refrigerated pie crust onto a lightly floured surface. Using the mouth of a pint glass, cut out 6 rounds and press into a greased muffin tin. Prick the bottoms with a fork and bake for 5-6 minutes.
Once removed from oven, divide ham, spinach and cheese into each crust. In a small bowl, whisk together eggs, cream and orange juice. Pour over each cavity until full and sprinkle with parsley flakes.
Bake 10-12 minutes, until eggs are set. Cool for 5 minutes, then run a knife around the edges of the muffin to loosen.
Every year, my mother in law makes corned beef and cabbage for Christmas, and this year was no exception. Since my brother in law was out of town visiting his girlfriend’s family, it was just the 5 of us and there was plenty leftover. We took a big chunk of the leftovers home with us and I knew that I wanted to make corned beef hash with it.
Whenever I order corned beef hash out, it’s usually served with two perfectly poached eggs. I quickly realized that I had never poached an egg myself. It just seemed like there were too many variables which could poorly affect the outcome, but really, it was fairly easy. And while my eggs were less than perfect, I think they came out pretty good for a first try!!
Corned Beef Hash
- – 3 Medium Potatoes
- – 1 Onion, chopped
- – 1 Big Chunk Leftover Corned Beef, shredded (I think I used about 2 cups)
- – 1 1/2 Tbsp. Dried Chives
- – Salt and Pepper, to taste
- – 1 Tbsp. Olive Oil
Peel potatoes and using a box grater, shred them. Transfer to a strainer or salad spinner and remove as much moisture from the potatoes as possible. Add onion, chives, salt and pepper to the potatoes and mix well to combine.
Heat olive oil in a skillet over medium-high. Add potato-onion mixture and cook for 5 minutes, stirring occasionally. Add the corned beef and stir to combine. Cook, stirring occasionally, about 10-12 minutes, until potatoes are golden and beginning to crisp.
How To Poach an Egg
Fill a saucepan with water, a little more than halfway full. Add a splash of white vinegar. Bring to a boil.
Break an egg into a small dish. Swirl the water to create a tornado and carefully guide the egg into the vortex. Reduce heat to medium high.
For a soft center, cook for 2 minutes. For a medium center, cook for 3 minutes. For a hard center, cook for 4 minutes.
When the egg reaches your desired doneness, carefully remove with a slotted spoon and allow water to drip off. Serve immediately.