Category: Breakfast

Buttermilk Pancakes

These pancakes were really easy to make and really yummy. It is a more savory pancake which was good because that pure maple syrup you see was no joke.

Special Tools: Large Skillet

WWSPoints: 16 Points

Serves: 4 (about 12 pancakes)

Active: 25 min

Total: 25 min.

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 3/4 cups buttermilk

1 1/2 teaspoons sugar

4 tablespoons unsalted butter, melted, plus more for topping

Vegetable oil, for the skillet

Maple syrup, for topping

  1. Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.
  2. Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it’s OK if there are a few lumps.)
  3. Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.

Now Let’s Dish: A pancake is a pancake that is a pancake? Well kind of. These were a little grainier and savory as opposed to super fluffy and sweet. I do prefer a buttery savory pancake as opposed to a super sweet one but our household is split 50/50 in that way. These are also pretty dense so I do not feel that 3 is necessary so if the point value is throwing you off, 1 or 2 pancakes should be enough.

I served them with breakfast sausage, eggs and a very, very rich pure maple syrup.

Reference: Food Network Magazine, April 2014

http://www.foodnetwork.com/recipes/food-network-kitchen/buttermilk-pancakes-3362784

 

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Double Cheese Eggs Benedict

doublecheeseeggsbenedict

Double Cheese Eggs Benedict

This has got to be the easiest Eggs Benedict I have ever made. It is definitely the easiest way to make poached eggs as well. My hubby loves Eggs Benedict and bacon so this recipe was a hit. The best part, I only made this for the two of us so I have enough leftovers for a couple of weekday breakfast sandwiches. See below recipe for more notes.

WWSPoints: 10 points Approximately*

Serves: 8 servings

Prep: 15 mins Cook: 20 mins

2 Tbsp. butter

2 Tbsp. + 1-1/2 tsp. all-purpose flour

1-1/2 cups milk

¼ cup shredded cheddar cheese

2 Tbsp. shredded Parmesan cheese

½ tsp. Dijon mustard

1/8 tsp. salt

1/8 tsp. white pepper

POUCHED EGGS:

1 tsp. white vinegar

8 cold eggs

4 English muffin, split and toasted

8 slices Canadian bacon, warmed

8 bacon strips, cooked & crumbled

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thicken.   Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
  2. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold egg into a custard cup or saucer. Hold the dish close to the water surface and slip the egg into simmering water.
  3. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
  4. To assemble, top each muffin half with 1 slice Canadian bacon, 1 egg, cheese sauce and bacon.

 

Now Let’s Dish: Since there was only 2 of us eating this dish I only made 3 eggs. I still made the whole pack of bacon though because it is always nice to have cooked bacon around and I am not a fan of how raw bacon saves after the pack is opened. My husband never minds this of course.

Sunday is also weekday lunch prep day so I made pasta for the kids lunch while I was making this. It was pretty interesting to have the sauce burner, the egg burner, the Canadian bacon burner, the pasta burner and the bacon in the oven all at once. It still turned out pretty darn good but I strongly advise you’re on your toes the day you make this. TV- No, Good Upbeat Music- Heck yah. I believe I had UB40 genre playing.

Bacon makin’- We are in a household of crispy bacon eaters, except me I am not picky on my bacon. I have made it many, many different ways but I think my favorite is covering the pan in foil, placing bacon in cold oven. Turn the oven to 400 and cook for 20 mins. Turns out crispy and delicious. Mmmmm Bacon.

What else did I get out of this? I got extra English muffins, bacon and Canadian bacon. I am going to make breakfast sandwiches using my black & decker breakfast sandwich maker. I will make bacon sandwich with cheese on Monday & Canadian bacon & cheese on Tuesday. I am making brussel sprouts for dinner tomorrow night so I will most likely add the rest of the bacon to those.

Reference: THE COOKBOOK: tasteofhome

*I had to guess the sugar in the recipe to figure out points. I guessed 10 grams.

French Toast Pigs in Blankets

frenchtoastpigsinblankets

This was a filling a yummy breakfast. I did alter half of the recipe to have no sugar or cinnamon because of us does not like cinnamon. It was delicious either way. I made scrambled eggs on the side and it turned out to be a great combination.

WWSPoints: 9 Approximately*

Serves: 12 pieces

Active: 20 mins

Total: 40 mins

12 pork breakfast sausage links (about 14 ounces)

6 large eggs

¾ cup milk

¼ cup granulated sugar

¼ tsp. ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

12 slices potato bread or country white bread (we used country white)

4 Tbsp. unsalted butter

Confectioner sugar, for topping

Maple Syrup for dipping

  1. Preheat the oven to 375 and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200.
  2. Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of break into a 2-by-4-in. rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of break around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
  3. Melt 2 Tbsp. in a large nonstick skillet over medium heat. When it begins to brown and foam add 6 of the bread wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet add the remaining 2 tbsp. butter and repeat with the remaining 6 sausages. Dust with confectioners sugar and serve with maple syrup.

Now Lets Dish- First things first, I made the first 6 without sugar, nutmeg & cinnamon, because our oldest doesn’t like cinnamon. I added half the sugar, nutmeg & cinnamon after the first 6. They were both delicious in their own way.

The recipe calls for soaking for 5 minutes but I advise against it. The first batch was too “eggy” and soggy being in the eggs mixture that long. The second batch that soaked for 3 mins were exactly how I had originally anticipated.  

Reference: Food Network Magazine December 2013

*Points figured out by adding up ingredients points and dividing by servings

Garlic Home Fries

garlichomefries

Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving