Tag: Breakfast

Recipe: Poaching Eggs

This is my method for poaching an egg. I do them one at a time using the vortex method, so I advise doing 2 at a time and then to start eating them before they cold! If you want to make multiple eggs at once, use the same method but without making the vortex in the middle. The eggs won’t be as pretty, but they’ll still be yummy!

INGREDIENTS:

  • Eggs (I used 4)
  • 1 tbs vinegar

TOOLS:

  • 4qt+ pot
  • Fine mesh sieve
  • Ramekin or small bowl
  • Stirring spoon
  • Slotted spoon

INSTRUCTIONS:

  1. Bring the pot of water to the boil, add 1 tbs vinegar.
  2. Crack an egg into a fine mesh sieve, and let the loose white drip through. Eggs have a yolk, a firm white, and a loose white. The loose white will be very watery, and go through the mesh pretty quickly.
  3. Pour the egg into a ramekin or small bowl.
  4. Using the spoon, stir in a circle in the pot and swirl the water into a vortex.
  5. Gently pour the egg into the center.
  6. If you are making multiple eggs at once, just put them in apart one at a time. They won’t be as pretty but at least they’ll all stay warm.
  7. After 4 minutes, remove the egg(s) with a slotted spoon and enjoy!

Recipe: Weekend Brunch

One of my favorite things to do on lazy weekend mornings is to actually make and eat breakfast (one of my 3 favorite meals of the day!) I went with the classics this week.

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 2 tbs splenda
  • 3 tbs melted butter
  • 1 1/4 cup milk
  • 1 egg
  • pinch salt
  • 2 tbs canola oil
  • Cooking spray (optional)
  • 3 eggs (or as many as you want to eat)
  • 8 slices of bacon (or as much as you want)
  • 1 banana (or whatever fruit you want)

TOOLS:

  • 2 mixing bowls
  • Small bowls
  • Whisk
  • Pastry brush (optional)
  • Baking sheet
  • Parchment paper
  • Ladle
  • Spatula
  • Cast iron pan (skillet is fine too)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Lay the parchment paper on the baking sheet and arrange the bacon on it.
  2. Meanwhile stir together the 1 1/2 cups of flour, 3 tsp baking powder, and 2 tbs Splenda.
  3. In a separate mixing bowl, beat the egg, and then mix in the 1 1/4 cups of milk.
  4. Put 3 tbs butter in a small bowl and microwave for about 45 seconds until it’s melted.
  5. Pour the butter into the milk and egg mixture and whisk briskly.
  6. Add the whole thing to the flour mixture and whisk until combined.
  7. Put the bacon in the oven. Set timer for about 18 minutes.
  8. Spritz a ladle with cooking spray so that the batter does not stick to it.
  9. Using the pastry brush, brush canola oil onto the pan. I never use cooking spray on a stovetop pan because of the residue it leaves behind.
  10. When the pan is nice and hot, pour a ladle of batter onto it.
  11. Cook about 2-3 minutes (based on how large v. how tall you made your pancake), flip, and cook another 2-3 minutes.
  12. The pancake will have puffed up a lot. Make sure it feels firm with some give in the center (not hard or squishy) to ensure doneness.
  13. Once you finish the pancakes (brushing the pan with oil between each one) the bacon should be about done too.
  14. ENJOY!
  15. If you want to go further and make some eggs, take the pan off the heat, brush with oil.
  16. Crack an egg into a small bowl, and then pour the egg onto the pan. I find that putting the egg in a bowl prevents it from breaking or spreading out too much.
  17. Once all your eggs are in the pan, put it back on the heat.
  18. Flip gently for an over easy egg.
  19. Cut up some fruit to go with if you like!