Christmas Morning Brunch

Well, Christmas morning has come and gone. We are all hanging lounging around until we have to head up to Boonton for our gathering of Nordic hordes at my sister-in-laws house. We had the usually exchange of presents this morning. Rob is playing his new Wii music game and I am blogging on a new lap desk that Matt bought me. After exchanging presents Grandma and Grandpa Meyer along with Natalie and here Dad came over for Christmas brunch.

Here is the Menu for our Christmas Brunch:

Overnight Pecan Sticky Buns
Fruit Salad
Hash Browned Potatoes
Bacon
Baked Egg Cups

I used a recipe from Good Housekeeping for the Overnight Pecan Sticky Buns. I did the whole recipe in my Kitchen Aid mixer instead of hand kneading as the recipe suggests. It was the first time I had used this recipe and it was a winner.

Here is the recipe for the baked egg cups:

1 dozen slices of good quality white bread
1 stick of butter
1 dozen eggs
salt pepper

Cut the crusts off the bread and flatten each slice with a rolling pin. Butter both sides the bread. Gather together the four corners and place in a muffin tin. Bake at 375 degrees until toasty. Fill each toast cup with an egg, sprinkle with salt and pepper. Bake at 375 degrees until egg is set, about 13 to 15 minutes.

Enjoy!

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Scrambled Eggs the Right Way (What My Kids Call "Creamy Eggs")

I have often told people that Julia Child taught me to cook. What I learned from watching her shows and reading her books was technique -- how cooking simple food the right way produces memorable meals. One of the things Julia taught me was how to cook scrambled eggs correctly. When I was a kid scrambled eggs were hard, watery, rubbery globs of yellow. Not very tasty. I don't know where I learned this, but I read somewhere Julia's instructions for doing scrambled eggs the right way, and what this technique produces is nothing like the nasty stuff I ate growing. When I feel like fussing over the eggs for breakfast I will do the eggs this way. My kids call them "creamy eggs" thinking they are something really special but what they are are just scrambled eggs done the right way. If you follow the instructions to the T you will be surprised at how great scrambled eggs can be.

Scrambled Eggs the Right Way (Creamy Eggs)

8 eggs, beaten
3 T butter
salt and pepper

In a cast iron or other heavy skillet (not non-stick) melt 2 T butter, just until bubbly. Coat pan with melted butter. Reduce heat as though you were going to simmer soup. Pour the beaten eggs into the skillet. Let eggs sit for about 30 seconds. With a wooden spatula scrape egg mixture off the bottom. Continue to cook the eggs very gently, scraping frequently. What you are trying to do is to just let the eggs set up on the bottom of the skillet while continually incorporating them into the uncooked eggs. Take care not to brown the eggs at all or let them set up to quickly. Keep doing this for about 8-15 minutes until you have a soft, creamy product.

When eggs are just set, no longer has any raw eggs, but are still creamy, remove from the heat and incorporate the remaining tablespoon of butter. Season the eggs with salt, pepper or any kind of herbs you like. Serve immediately. Serves 4.

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Frittata with Fresh Jersey Tomatoes, Mozzarella and Basil

I came back from vacation to find the first of my home grown tomatoes ready in our garden. In my book there is nothing more delicious than a Jersey tomato. You can tell by the perfect mix of sweetness and acid that a tomato has been plucked from a vine growing in New Jersey soil. I decided to use some of the tomatoes in a frittata we had for brunch. A frittata is an Italian egg dish that is kind of cross between an omelet and a quiche. It is started in a skillet like an omelet but instead of being folded over it is finished in the oven or under a broiler. If you have some fresh tomatoes try this recipe. It is delicious.

Frittata with Fresh Jersey Tomatoes, Mozzarella and Basil

6 eggs beaten
2 T grated Romano or Parmesan cheese
2 T olive oil
1 medium or 2 small fresh tomatoes, seeded an cubed
1/4-1/2 ball of mozzarella, sliced
6 leaves of fresh basil
salt and pepper

Mix the grated cheese into the eggs. Heat olive oil in oven proof skillet. Pour egg mixture into pan and draw eggs from side and fold until they are almost set. Press tomatoes into top of the egg mixture. Season with salt and pepper. Arrange mozzarella and basil on top of frittata so that about 3/4 of egg mixture is covered. Put frittata under broiler until cheese is melted and just begins to brown. Serve in wedges.

Enjoy!