Sunday, January 2, 2011

Holiday Breakfasts

This holiday season has been nice and relaxing, complete with lazy breakfasts.
In the pan waiting for the oven to heat
I recently found a new cinnamon bun recipe that can be as complex as you wish it to be.  In other words you could make it simple by using pre made croissant dough or more complex by making your own pastry.  We opted for the easy route on pre made croissant dough - after all it was New Years Day and we were not really feeling up to making our own croissant pastry.  They turned out quite well, next time I would not coat them in the extra cinnamon sugar.  These would be a fun treat to make with kids of all ages - Tim this is for you!  The original recipe I found here;

And this is how mine turned out.  As you can see here I added a bit of lemon zest for a bright contrast against the sweet cinnamon & sugar.
Hot and fresh

The next breakfast that I created was baked eggs.  I have seen quite a few recipes for these as they are a popular breakfast item for a house full of guests during the holidays.  They are quite simple and very easy to make with whatever you have in the fridge.  We had breakfast sausages as the surprise inside.
All it takes is the following;
Individual baking dishes well buttered - I used my French Onion soup pots as I was concerned with the depth but usually they are made in ramekins. For more delicate baked eggs use a shallower baking dish.
A surprise in the bottom of each pot - this could be chopped bacon (cooked), sliced sausage (cooked), chevre and herbs, or grated cheese.
Crack your eggs into each pot - we did 2 eggs each with a little extra egg white and a splash of cream.
Top with salt & pepper and bake for 7 to 15 minutes.  The baking time will depend on how deep your pots are.  And you will need to watch them as the egg yolks should be a bit runny so you can dip toast fingers in it!

This is a wonderful breakfast treat for everyone.

So with one more lazy holiday morning I must begin to dream up my next breakfast delight.  I am off to my cookbook library for inspiration.

That is all for now, see you in the kitchen.

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