For those of you who were not interested in what you THOUGHT was a thread about banana bread (like me), let me first direct you to that obscene thread with FABULOUS breakfast and brunch ideas (that somehow got sidetracked from using ripe bananas)! I am planning an Easter brunch and thought I'd share my favorite brunch dish of all time. It's called "Harry's Eggs n' Such" (from an OLD Jr. League cookbook)because men like it so much. We lovingly call it "a trip to cardiac ICU". If you live in Italy, I apologize in advance for the last 2 ingredients.
Harry's Eggs 2 lb. pork sausage out of casings 1/2 lb. chopped mushrooms 1 medium onion, chopped salt & pepper to taste 12 eggs 6 T. sour cream 1 12 oz jar red chili salsa 2 c. grated mozzarella 2 c. grated cheddar 8 oz. sliced Velveeta (I know...but it is so good!) In large skillet, saute sausage, mushrooms & onion until browned. (Try turkey sausage to shorten hospitalization) Drain. Add salt & pepper. Pour eggs and sour cream in a blender or processor for 1 min. Pour egg mixture into a 9x13 baking dish and bake in 400 F oven for 6-8 min. until softly set like a custard. Remove from oven and spoon salsa evenly over eggs. Sprinkle sausage mixture over salsa. Top with all the cheeses. Bake at 325 for 35-40 min. (Can be made ahead, baked 20 min. and frozen. Thaw overnight and bake 30 min. before serving.)
Last week I posted here asking for an Easter Egg braided bread recipe. Less than a half an hour later, Kim posted a recipe for me! Thanks, Kim! I tried a "practice" one, to see if I want to serve it for our Easter brunch. I changed the flavoring to lemon zest, but the process was easy enough. I learned to use UNDYED eggs for the second rising, then substitute the colored ones right before baking, as some of the dye came off, but it is yummy!
Actually, I just saw the Easter braid bread post, and it's not the same recipe as challah bread; looks scrumptious all the same. And with candied fruit and nuts - mmmmmmmm
I didn't read the banana bread thread until this thread started! Like Pat, I only like bananas only in their natural state.
Here is my favorite brunch recipe from childhood. (we are talking the 1950s guys) Straight out of my mother's Better Homes and Garden's cookbook.
Eggs Goldenrod
Toast Shredded cheese Hard boiled eggs Shredded ham Medium to thick White Sauce
Chop the whites of the eggs; mix them along with the shredded ham into the white sauce. Put a piece of toast in the center of each plate Top the toast with a healthy sprinkle of shredded cheese Spoon white sauce mixture over the cheese. Season with pepper and salt to taste Crumble the egg yolk over the top
Deborah Horn In a previous life I was an Umbrian sunflower farmer. I want to do a past life regression and stay there. ----------------------------------- www.petsburg.com My blog: Old Shoes - New Trip
Posts: 5105 | Location: St. Louis, MO | Registered: 04 September 2001
I thought I'd report back about the AMAZING Creme Brulee French toast I had at brunch last Sunday at Copley's restaurant in Palm Springs. It tasted JUST like creme brulee! Our table shared an order (2 small pieces, one slice of bread cut diagonally). They drizzled caramel sauce on the plate (no butter/syrup)and I'm sure the edges of the bread were "torched" to get that burnt sugar taste. OH MY GOODNESS it was good! I will try Gloria's recipe sometime, but I am trying to avoid stuff like this before my Italy trip. Maybe we will have it in June as a "post Italy depression" breakfast treat!
I found a recipe for Creme Brulee French toast years ago on the Epicurious.com website. I think it's still on there. Anyway, my family loves it and it's become tradition to have it for Christmas breakfast. So easy to make and definitely delicious.
Posts: 943 | Location: North of Seattle | Registered: 28 February 2003
Originally posted by Palma: They drizzled caramel sauce on the plate (no butter/syrup)and I'm sure the edges of the bread were "torched" to get that burnt sugar taste. OH MY GOODNESS it was good!
Palma -- this definitely classifies as writing food porn. "Brunch" sounds so innocent and then we get to this entry... OINK!!! Gotta go get some.
Oh man, guests just left. One guest had never had fresh artichokes so I made an Artichoke/Pancetta torta with fontina cheese and lemon peel!!! THen this morning it was Frittata with Robiola and Rosemary Pesto!!!
Off and running in the 2006 season.
The Creme Brulee French toast sounds just rediculously awesome. I might get one of those little bunson burners.
Originally posted by Diana Strinati Baur: "One guest had never had fresh artichokes so I made an Artichoke/Pancetta torta with fontina cheese and lemon peel!!!"
Ok, Diana, enough with the teasing - we need the recipe for the artichoke/pancetta torta, please! (At least, I do! ) Could you please post it when you have time? Thanks!
1 c. sour cream 1/3 c. milk 1 ½ t. baking soda ½ c. melted unsalted butter 1 c. sugar 2 eggs ¾ c. chopped dried figs 1 ¾ c. flour 2 t. baking powder 2 t. cinnamon ¼ c. brown sugar ¼ c. chopped walnuts
Preheat oven to 350. Grease and flour a large loaf pan or 12 muffin cup pan. In a large bowl stir together sour cream and baking soda. Let sit 5 min. Add melted butter, sugar, eggs, milk and figs. Whisk until blended. In another bowl, combine flour, baking powder, 1 t. of the cinnamon and salt. Add to sour cream mixture and stir until blended. Spread evenly in loaf pan or muffin tin cups. Stir together brown sugar, nuts and remaining cinnamon. Sprinkle over batter. Bake loaf 60-70 min. For muffins bake 20 min. or until a skewer comes out clean. Cool in pan 15 min. Cool on wire rack.
6 baby or 3 large artichokes 1 red onion half cup diced smoked pancetta 1 teaspoon finely grated lemon peel 2.5 cups grated medium hard cheeses like Fontina or younger Pecorino Fresh herbs: oregano, sage, majoram, chives, etc. Just a couple of tablespoons finely chopped. 4 large eggs Salt Pepper
single Pate Brisee pastry crust, or puff pastry dough
Ok first I used those baby artichokes which we get here, but you can use the big ones. Trim them all the way back to the heart and remove the chokes. If you are using the big ones, you need 2 - 3, I used 6 of the babies. After they are naked hearts, cut them up into small bite sized pieces, and keep them green in water with lemon juice squeezed into it.
Sautee a chopped red onion lightly in olive oil. Add about half a cup of diced smoked pancetta. Let the fat start to melt. Add the artichokes, a teaspoon of finely grated lemon peel, and two tablespoons of water. Let that simmer/fry together about 10 minutes until the artichokes are tender.
IN the mean time, have either a Pate Brisee rolled out and ready to go in a round pie plate or buy a prepared pastry shell. I often use puff pastry dough if I don't have time to make the Pate Brisee.
Grate 2.5 cups of either Fontina, Gruyere, or young Pecorino (or a combination of two or three).
Break and beat 4 eggs. Mix in the grated cheese. Mix in the fried artichoke mixture. Salt and pepper as necessary.
At this point I add in some finely chopped wild oregano, majoram and chives.
Pour this all into the pastry shell and bake at 375-400 for about 35 to 40 minutes, until golden on top. Serve warm.
Hope this is not too confusing. I invented it over a few tries but never wrote it down before.
Diana, THANK YOU! That sounds every bit as wonderful as the title (if not better!), and I think your directions are great. But I know what you mean - it can be difficult to write down a recipe for something that you have never had a recipe for. Thanks again.
Okay, Easter brunch is over and here are our opinions of the Creme Brulee French Toast: Four of us ate the dish....Barbara, aged 54, Art 59, Duffy 36 and Nicholas 12.
We all thought that the casserole could have used more egg/milk filling. My idea for the next time is to use the same butter/brown sugar/corn syrup base, and to use the same amount of bread, but to increase the half and half to perhaps 2 cups and the eggs to 8...or more. This is something I'll have to play with....after I add a few extra eggs, I might discover that 2 cups of cream is too much, but in general I guess we wanted it to be a little moister and a little eggier than it was.
The overall taste was excellent tho, and we all enjoyed the sweetness given by the butter/brown sugar/corn syrup base. No maple syrup was needed, and the dusting of powdered sugar was really for looks only.
Topic Closed
) Looks scrumptious!
- we need the recipe for the artichoke/pancetta torta, please! (At least, I do! 
it looks kind of like this but blue and green instead of yellow and orange...
