eggs

Vanilla Laced French Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Vanilla Laced French Toast! Here’s a twist on ordinary French toast. If you prefer the outside to be crispy, don’t be ashamed to coat the bread with crushed cracker crumbs before dropping it into the buttered skillet. It not only seals in the flavor, but also produces a “to-die-for” custard filling. Forget soggy bread, go instead for a golden brown crunch drizzled in dark maple syrup and topped with the rich flavor of vanilla glazed pears. Have I got your attention?

VANILLA LACED FRENCH TOAST

Ingredients:

2 eggs

1/2 cup light cream

2 tablespoons sugar

1 tablespoon pure vanilla extract

1/4 teaspoon cinnamon

1 cup Ritz crackers, crushed*

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1-2 tablespoons butter

6 slices Hawaiian sweet bread

Glazed Pear Topping, if desired**

Powdered sugar, sprinkling

Pecan halves, as garnish

Instructions:

Whisk eggs, light cream, sugar, vanilla extract, and cinnamon in a shallow bowl. Set aside. On a sheet of waxed paper, combine crushed crackers, cinnamon, and nutmeg with a fork. Melt butter on low heat in an iron skillet. Do not burn. Increase heat to medium. Dip bread slices in egg mixture, coat both sides in cracker crumbs, and place in the skillet. Cook 3 minutes until brown. Turn. Cook 3 minutes longer. Remove to a platter. Repeat until all slices are used. Serve with butter, maple syrup, and fruit, if desired. Garnish with a sprinkling of powdered sugar and pecans.

*I receive no recompense for mentioning Ritz Crackers.

**Recipe for Cinnamon Glazed Pears can be found at this link.

https://snapshotsincursive.com/2015/12/28

Marble Loaf Quick Bread

What’s Cooking in Gail’s Kitchen? The Chow Down: Marble Loaf Quick Bread! When I was a little girl one of my favorite memories was making marble cake from a box mix. Not necessarily the ease of preparation, but the fact that I could be very artistic with the chocolate and vanilla swirls. There’s no way to get it wrong. And it’s pretty. Today’s version is a buttery classic with a moist center using plain yogurt. Just remember to have the melted butter, eggs, and yogurt at room temperature. If not, they won’t blend properly and you may end up with slightly cooked eggs and chunky batter. Nobody wants that, especially the one who licks the bowl.

MARBLE LOAF QUICK BREAD

Ingredients:

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 teaspoons vanilla extract

1/2 cup butter, melted

1 cup Greek yogurt, room temperature

2 tablespoons cocoa powder

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. In a large bowl, combine flour, sugar, baking powder, baking soda, and sea salt. Mix well. Set aside. In another bowl, combine the eggs, vanilla extract, butter, and Greek yogurt. Whisk until blended. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not over mix. Pour half the batter into a medium bowl. Gently fold in cocoa powder until mixed. Alternate spoonfuls of plain batter and cocoa batter into the prepared loaf pan. Take a table knife and swirl the two mixtures together. Bake 45-55 minutes, or until a cake tester comes out clean. Do not burn. Remove from oven and cool slightly on a wire rack before removing from pan.

Avocado Breakfast Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Avocado Breakfast Toast! Nothing looks more appealing in the morning than an open face breakfast sandwich, in my opinion. Avocado and salmon step things up a notch when paired with a nice yolk-drenched piece of artisan toast. I love French butter, but if you choose to omit slathering the toast with it, I’ll understand. My husband and I don’t mind a little taste sensuality in the morning. You choose.

AVOCADO BREAKFAST TOAST

Ingredients:

2 slices artisan bread, toasted

1-2 tablespoons sea salt butter

1 avocado; halved, pitted, peeled, and chopped

1 tablespoon lemon juice

1/8 teaspoon garlic powder

2 eggs, cooked over easy or poached

1/2 cup grilled salmon, flaked

1 teaspoon capers

Pinch Herbes de Provence

Fresh thyme for garnish

Instructions:

Take the chopped avocado and mash it until chunky. Fold in the lemon juice and garlic powder. Set aside. Toast bread as desired. Spread with sea salt butter and keep warm. Cook the eggs over easy so the yolks are still runny. Place one piece of buttered toast on a plate. Spoon a thick layer of avocado over toast. Next divide flaked salmon between the two servings. Sprinkle with capers. Place one egg on top. Garnish with Herbes de Provence and fresh tarragon.

Nested Scrambled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Nested Scrambled Eggs! Tired of the same old breakfast all week long? This grab-and-go option can be yours by investing a little effort on the weekend. Believe me, it’s worth it. By creating a “nest” of cheesy hash browns, the outer edge satisfies the salty crunch before your teeth sink into a creamy middle of scrambled eggs and veggies. The size of a muffin makes it a guilt-free pleasure. Try some. There’s actually a lot to crow about.

NESTED SCRAMBLED EGGS

Ingredients:

20-ounce package refrigerated hash brown potatoes

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1/4 cup cheddar cheese, shredded

4 eggs

2 tablespoons milk

1 teaspoon Worcestershire sauce

1-2 tablespoons bacon drippings

7 ounces mushrooms, sliced

1/2 bell green pepper, diced

1/2 sweet onion, chopped

1/2 cup Monterey Jack cheese, shredded, divided

2 slices bacon, cooked and crumbled

1 tomato, diced

Fresh basil

Instructions:

Preheat oven to 425°. Combine hash brown potatoes, seasoned salt, black pepper, olive oil, and cheddar cheese. Mix well. Divide mixture between the 12 cups in a prepared muffin tin. Press potato mixture into sides and bottom of each cup leaving the center hollow. Bake 15-20 minutes until hashbrowns are golden and crispy. Meanwhile, whisk together eggs, milk, and Worcestershire sauce. Set aside. Remove “nests” from oven. Reduce oven temperature to 350°. In a large skillet over medium-high heat, add bacon drippings. Sauté mushrooms, green pepper, and sweet onion. Cook until tender, about 5 minutes. Add egg mixture, stirring constantly, until eggs are set. This will take about 4 minutes. Turn off heat. Fold in 1/4 cup Monterey Jack cheese. Fill “nests” with egg mixture. Sprinkle with remaining Monterey Jack cheese, bacon crumbles, and diced tomatoes. Bake 3-4 minutes until the cheese is melted. Garnish with fresh basil before serving.

Dijon Deviled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Dijon Deviled Eggs! Those who know me well fondly refer to me as a Francophile, someone who loves everything French. It goes all the way back to my school days when a sixth grade Social Studies teacher introduced the class to France, after having traveled there herself. From that moment on, it became a dream of mine to take a trip there someday. I studied the French language and Impressionist art. I admired the historical connection, the romantic countryside, and most of all the incredible food! Is it any surprise I chose to share today’s recipe of something a little French?

DIJON DEVILED EGGS

Ingredients:

6 hard boiled eggs

1 tablespoon French Dijon mustard

1 tablespoon Greek yogurt

1 teaspoon light cream

1 tablespoon mayonnaise

1/8 teaspoon sea salt

1/8 teaspoon white pepper

1-2 tablespoons red onion, thinly sliced and chopped

Fresh Basil for garnish

Instructions:

Once the eggs have cooled, remove the shells, and slice each egg in half lengthwise. Gently remove yolk and place in a bowl. Arrange the egg on a plate. Repeat until all eggs are divided. Lightly mash the egg yolks until crumbly, leaving a few chunks. Add Dijon mustard, Greek yogurt, light cream, mayonnaise, sea salt, and white pepper. Mix until almost smooth. Fold in a few red onion pieces. Spoon yolk mixture into egg halves. Garnish with chopped red onion and fresh basil snips. Refrigerate until ready to serve.

Zucchini Cornbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months.

ZUCCHINI CORNBREAD

Ingredients:

1 zucchini, chopped

1 1/2 cups yellow cornmeal

1 1/2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup sugar

2 eggs, beaten

1/2 cup vegetable oil

1 1/4 cup skim milk

2-3 jalapeño peppers, seeded and chopped

1 teaspoon red pepper flakes

1 cup cheddar cheese, shredded

For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping

Instructions:

Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crisp.

Yolk-Drenched Asparagus Spears

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Yolk-Drenched Asparagus Spears! Sometimes I am taken by surprise at the elegance of simplicity. Remember the slang term for K-I-S-S? Keep It Simple, Stupid! Well, that goes for preparing and photographing food as well. By eliminating fancy techniques and complex recipes, it allows anyone to feel like a master chef. I know I did. Words of Advice: Do your prep work so everything comes together like clockwork in mere minutes. The proof came when my husband clapped his hands and asked me to make it again…soon.

YOLK-DRENCHED ASPARAGUS SPEARS

Ingredients:

1 pound fresh asparagus, trimmed

1/4 pound bacon, crispy but pliable

1/4 cup Parmesan cheese, shredded

4 eggs

Sea salt, to taste

1/4 teaspoon dried parsley, for garnish

Toast, for serving

Instructions:

Cook the bacon until crispy but still bendable. Drain on paper towels. Set aside. Steam the asparagus until crisp-tender, 3 minutes. Transfer to a plate. Divide into servings. Wrap one piece of bacon around each asparagus bunch. Sprinkle with shredded parmesan cheese. In a saucepan, fill water enough to cover eggs, by sight. Bring to a boil. Remove from heat so the water is smooth. Gently crack eggs into the water, so as not to break the yolks. Leave plenty of space between eggs. Cover with a lid. Poach until the whites are set, but the yolks are runny, 2-3 minutes. Using a slotted spoon, carefully remove each egg and set it on the asparagus bundle. Season with sea salt. Garnish with parsley. Serve with buttered toast.

Quiche Fromage

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Notre Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!

QUICHE FROMAGE

Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled

Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir.

Pulled Pork Barbecue Flatbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion.

PULLED PORK BBQ FLATBREAD

Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped

Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips.