Another treat for breakfast. Make this for special occasions – Anniversaries, Birthdays, Saturdays, Sundays….you get the picture.
Using a 13″ x 9″ pan, use enough crustless bread slices to make a double layer.
You will need:
- 1/2 lb. Balderson’s white cheddar cheese
- 3/4 lb. Monteray Jack Cheese (extra for later)
- 8 large eggs
- 2 cups milk
- 1/2 cup whipping cream
- Fresh parsley
Place one layer of bread in the baking pan.
Grate both cheeses and sprinkle 1/3 mixture over the top of the bread. Add second layer of bread.
Blend the milk, eggs and cream until completely mixed and pour over the bread. Top with remaining cheese.
Cover and refrigerate over night. Take the pan out of the fridge and preheat oven to 350 degrees.
Bake, covered for 30 minutes. Take cover off and bake another 30 – 45 minutes. When done, it should be really puffy and just starting to turn a golden brown. Cut into 8 pieces and garnish with fresh parsley. Serve immediately.
To make this even more special, add some beautiful fresh fruit on the side. i.e peaches, nectarines, pears, and/or figs for example.
Goldenrod Eggs
I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.
Roasted Figs With Cheese
There are times when you are really trying to “impress” a good friend that you find two items that are absolutely perfectly paired.
Tonight, Don paired two items , the Seared Scallops (earlier blog) and the Roasted Figs. It is without a doubt the VERY BEST APPETIZERS we have put together in 23 years.
Do the scallops with the papaya salsa and set aside.
Now you need:
- 12 ripe figs
- 1 1/2 tbsp. olive oil (the best you can afford)
- 1/2 cup Gorgonzola (in my case, Laughing Cow, seriously)
- 1/3 cup honey
Preheat oven to 400 degrees
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with the olive oil, then slice down through the stem about 3/4 inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the tip of each fig.
Gently pry the edges apart and stuff each fig with 1 tsp. of the cheese. Place the figs upright on a baking sheet (use parchment paper) and bake until the figs are plump but not burst, about 10 minutes.
Drizzle equal amounts of honey on 4 serving plates and place the figs on top of the honey. Serve immediately, but add the seared scallops with the papaya salsa. You can also use mango as an alternative. We used 2 figs each plate and 3 scallops. YUMMY-YUMMY
Oh, my goodness! This combination rocks. Try it!
Puffed Cauliflower with Cheese
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- Salt and pepper to taste
- 1/4 cup fine bread crumbs
- panko crumbs for topping
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preparation: Preheat oven to 400 degrees.
Cut cauliflower into florets, cook until tender and drain. Heat butter in saucepan, add flour, stir over heat for 2 minutes, remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beaten egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up.
Beat egg whites until stiff and carefully fold into the mixture. Pour into greased baking dish and sprinkle remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
I have used this recipe over the years and never get tired of it. It works well with almost any meal but exceptionally good with Rack of Lamb.