Good Morning.
One of the best parties I went to on occasion was at the home of a fabulous couple named Bill and Sally. They were up there in age but entertained with the energy of people much younger, and their favorite meal to prepare for their friends was breakfast - not brunch - at about nine o'clock on a Saturday morning. They turned out enough bacon to feed an army, sensational pancakes, fluffy scrambled eggs, freshly-squeezed orange juice, and great coffee. Their guests, often numbering a dozen or more, were seated in the dining room, in the kitchen, and on the front stairs if need be. My breakfast will have six people. I don't know a dozen people who get along well enough to have breakfast together and even six is a stretch.
We begin with Popeye's Eggs.
6 eggs
3/4 cup shallots, finely chopped
1/4 cup flour
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 16 oz. container cottage cheese
1 16 oz. package shredded sharp cheddar
1/2 cup melted butter
1/2 tsp. Dijon mustard
Kosher salt and freshly ground pepper to taste
Beat the eggs in a bowl, then add the shallots and flour until you have a batter. Stir in the spinach, cottage cheese, cheddar, butter, a shake of salt and pepper, and the mustard. When nicely combined, pour into a 9x13 inch glass baking dish sprayed with cooking spray. Bake in a 350 degree oven for about 45 minutes.
Apple and Sausage Coffeecake
2 tbsp. melted butter
2/3 cup whole milk
1 beaten egg
1 cup all-purpose flour
2 tbsp. granulated sugar
2 tsp. baking powder
Dash of salt, nutmeg, and cinnamon
1 cup Granny Smith apples, peeled, cored, and finely chopped
1 package regular Jimmy Dean sausage
Cook the sausage in a skillet until partially done. Drain and crumble. Mix the melted butter, milk, and egg in a bowl. Sift the dry ingredients together in a second bowl then gradually add to the egg mixture. Combine until well blended. Add the chopped apple and stir again. Spoon the batter into a greased square glass baking dish. Scatter the crumbled sausage on top and bake in a 425 degree oven for 18 to 20 minutes. Cool just slightly and cut into squares. Top with butter and warm maple syrup.
This breakfast cake is a snap to make. Use the real maple syrup to give it a beautiful finish. My aunt always arrived for a visit armed with a big tin of syrup and the miracle was that she arrived at all. She drove stodgy old cars and frequently got lost within a mile of her house but somehow managed to buy that syrup. Shopping on-line would have worked out well for her except she probably wouldn't have owned a computer.
Serve the eggs and coffeecake with a Plum and Avocado Salad.
3 medium-sized ripe avocados
6 or 7 ripe plums
1 cup finely chopped fresh cilantro
1/2 tsp. kosher salt
Juice of one lemon
1/4 cup olive oil
Dash of chili powder, a dash
Make the dressing first by combining the salt, lemon juice, chili powder, and olive oil in a small bowl. Peel the plums and cut into pieces. Peel the avocados, discard the pits, and slice. Place in a bowl with the chopped cilantro and toss carefully with just enough dressing to moisten.
Not your fresh fruit combination that turns up at meals before noon. Try it with peaches for a nice variation but don't skip the avocado. It is one of the finest foods on earth except for those big pits that take up too much room.
Serve with great coffee, tea, or both and raise a cup to Bill and Sally.
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Here are some ways to cook eggs that will make breakfast the best time of your day, but probably not a work day.
For scrambled:
1. Add some ricotta and freshly snipped chives
2. Add freshly grated Gruyere and asparagus tips, cooked al dente
3. Add minced sun-dried tomatoes, chopped green onions, and grated cheddar, then top with a dollop of sour cream
4. Add Boursin
For poached:
1. Serve on toasted cornbread with avocado slices and salsa
2. Serve on toasted pumpernickel with corned beef hash, sauteed in a skillet until crispy
3. Serve on slices of French bread, sauteed in butter and garlic, then topped with Brie and popped in the oven
until the cheese starts to melt
4. Serve on toasted English muffins with asparagus and Hollandaise sauce.
Use salsa from a jar, corned beef hash from a can, and Hollandaise sauce from a package. I won't tell on you if you don't tell on me.
Best regards,
Elisabeth
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