Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

• 2 cups water
• big pinch Kosher salt
• 1/2 cup quick cooking grits
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
• 6 ounces pork sausage
• 2 eggs 
• 2 greens onions, finely chopped

DIRECTIONS

1. Boil water and add salt & grits - stir well and turn down to low
2. Cook about 5 minutes, stirring occasionally until thickened
3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
4. Cook sausage in a non-stick pan until just no longer pink and keep warm
5. Cook eggs however you like - over easy, sunny, poached it’s up to you
6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
7. Boom

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2 Ingredient Biscuits

The Easiest Biscuits EVER

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

• 1.5 cups self rising flour
• 3/4 cup heavy cream + a little extra for baking
• 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat oven to 450
2. Mix all ingredients well in a bowl
3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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Crab Benedict

Crab Benedict

Serves: 2

4 eggs, poached

2 English muffins, split & toasted

1 cup crab meat 

1 avocado, ripe cut into ¼ inch slices

Hollandaise sauce, see below

Chives, finely sliced for serving

• Top each muffin half with avocado, crab and then poached egg

• Drizzle with hollandaise sauce and sprinkle with chives

• Serve

Blender Hollandaise

10 tablespoons salted butter

3 egg yolks

Juice of ½ lemon

1/8 teaspoon cayenne 

• Put egg yolks, lemon juice and cayenne into a blender, and blend on medium until slightly thickened and pale yellow – about 30 seconds

• Melt Finlandia butter on low in a small pot - don't let it burn

• Turn on blender on and slowly drizzle in melted butter

• Blend until everything is mixed and the hollandaise has thickened

WATCH ME MAKE IT

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Cornbread Waffles with Bacon

Don't own a waffle iron? Borrow one - you'll be glad you did.

INGREDIENTS

• 1 8.5 oz bix of Jiffy Corn Muffin mix
• 1 egg, beaten
• 3/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 cup diced, cooked crispy bacon
• 1/3 cup cheddar cheese
• 1/4 cup diced green chilies

DIRECTIONS

1. Preheat waffle iron
2. Combine all ingredients in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter and close
4. Cook until done, add butter to the top if you want (and why wouldn’t you) then eat.

Spanish Chorizo Hash

Who says hash has to be corned beef? Cuz I certainly don't!

Makes 2 - 3 servings (kinda depends on you)

INGREDIENTS

• 2 tablespoons butter
• 1/2 medium red onion, diced
• 1/2 pound cold leftover cooked potatoes, cut into 1/2 inch cubes
• 4-6 ounces Spanish Chorizo, chopped
• Kosher salt
• Eggs poached, fried, scrambled – again, up to you

DIRECTIONS

1. Add butter to a medium sized pan and cook onion until just softened, about 3 minutes
2. Add potatoes and cook another 5 minutes until just getting crispy
3. Add Chorizo, season with salt & cook stirring often for maybe another 5 - 7 minutes, until crispy all around
4. Serve with eggs

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Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

WATCH ME MAKE THIS

Poached eggs in advance

This is essential if you want to remove the stress from a big family breakfast or brunch, you can make these eggs up to 2 days ahead of time!

INGREDIENTS

• eggs (however many you need...)
• 2 tablespoons white vinegar
• 2 cups ice

DIRECTIONS

1. Fill large bowl with ice and cold water - put to one side
2. Crack eggs individually in to a small bowl
3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
4. Spin the water creating a vortex, slip one egg into center
5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
7. Place in iced water, then repeat cooking steps 4-7 for each egg
8. Store eggs and water in fridge for up to 2 days
9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!  

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Poached Eggs

Makes 1

My final meal would be anything that had a poached egg on it. Period. Enough said.

Ingredients

• 1 egg
• 1 1/2 tablespoon White vinegar

Directions

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before (180-190 degrees)
2. Add a tablespoon of vinegar and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain on a cloth or paper towel and use

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VEGETABLE CHILAQUILES

Serves 6

Stupidly good all veggie version of chilaquiles. But trust me – it’s so good even your carnivore friends will eat the hell out of it.

INGREDIENTS

• 1 red pepper, diced small
• 1 small leek (white & light green parts only) thinly sliced
• 1  15 oz can whole kernel corn, drained
• 1 large or 2 small zucchini, diced medium
• 1  15 ounce can black beans, drained
• ½ teaspoon each garlic powder, cayenne, Kosher salt and cumin
• 1 cup green enchilada sauce
• 6 cups, or 6 big handfuls tortilla chips
• 2 cups Monterey Jack cheese, shredded
• 6 eggs

DIRECTIONS

1. Preheat oven to 400
2. Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
3. Add zucchini & black beans – mix well and cook about 2 minutes
4. Put ½ cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
5. Top with ½ the tortilla chips, half the veggie mixture and ½ of the cheese - repeat layering
6. Bake in oven until top is melty, bubbly and delicious
7. When ready, fry eggs and serve chiliquiles with an egg on top

TIP: this mix could be used for a veggie fajita, enchilada or veggie tacos.

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VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

Croissantinis

Serves 4

Flaky, delicious and small enough you won’t feel guilty eating them – unless you eat 12.

Ingredients

• 1 sheet puff pastry, defrosted
• 1/2 cup plain flour
• 1 egg, beaten
• cream cheese
• raspberry jelly
• butter

Directions

1. Pre-heat oven to 400
2. Cut parchment paper to fit baking sheet
3. Dust surface and rolling pin with flour, rollout pastry sheet until about 16'' square
4. Cut into 12 triangles and roll towards the point and bend into traditional shape
5. Lay on sheet and brush on egg wash, then bake for approx 10 minutes or until golden
6. Serve warm with butter, cream cheese and raspberry jelly

Sammy-Boys Margarita

Makes 1 - go on, be selfish

The Margarita may have been born in Mexico in the 40's, but it came of age in my kitchen in the late 80's. Don't change it, just make it. And please use a decent tequila. I have this theory - crappy tequila makes a crappy Margarita. Oh, and be a little careful, they're kinda strong.

Ingredients

• 2 ounces reposado tequila

• 2 ounces Sweet & Sour - not Margarita mix

• ½ ounce Grand Marnier, plus extra for serving

• 1 splash Roses Lime Juice

• 2 lime wedges

• 2 orange wedges

Directions

1. Add ice to shaker and put in tequila, sweet & sour, Grand Marnier, Roses limejuice and juice from one lime & orange wedge

2. Place lid on shaker and shake well - you want it icy

3. Add fresh ice to a glass and pour in contents from shaker

4. Squeeze a new wedge each of lime and orange on top and drop wedges into glass

5. Then float a little more Grand Marnier over the top and voila - life is good.

WATCH ME MAKE THIS... PLUS, A BUNCH MORE RECIPES

Banana Bread French Toast

You can make your own banana bread from scratch, but why bother? Buy it as a mix or buy a loaf already baked. My vote is for the mix - keep a box or 2 in the pantry and make it the night before. Either way, this is a great and easy morning change.

Ingredients

• 2 eggs
• 3 tablespoons milk
• 1 tablespoons sugar
• 2 tablespoons Grand Marnier
• 1 tablespoons butter
• 4 or 5 slices banana bread

Directions

1. Beat eggs in a flat style bowl
2. Stir in milk, sugar and Grand Marnier
3. Melt butter in pan over medium heat
4. Dip bread in egg mixture and cook in pan until brown on both sides
5. Serve with warmed maple syrup

Cinnamon-Pecan-Carmelly-Pull-Apart-Thing

Ridiculously simple morning treat? Yes. Warm, sweet and amazingly delicious? Yes. Impressive? Absolutely yes. Will you want it again? - Oh yes, yes! Low cal and low fat? You're kidding right?

Ingredients

• 3-10 oz packages refrigerator biscuits, quartered
• 1 2/3 cups sugar
• 3/4 cup butter
• 2 teaspoons cinnamon
• 1/2 cup pecan pieces
• 1/4 cup raisins

Directions

1. Preheat oven to 350
2. Combine cinnamon and 2/3 cup sugar in large bowl
3. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar
4. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted - mix well
5. Scatter half the pecans and raisins in bottom of buttered bunt pan,and cover with half the coated biscuit quarters
6. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter
7. Bake in heated oven for about 40 minutes
8. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides
9. It's really hot so you might want to use a fork, but man oh man oh man...

French Toast Mountain

Serves 2

This is a family favorite for everyone. Everyone except Kelly that is - she just eats fruit in the morning.

Ingredients

• 6 pieces of bread, white/wheat/whatever
• 3 eggs
• 3 tablespoons milk
• 1 tablespoon sugar
• 1 tablespoon cinnamon
• butter
• 6 slices bacon, cooked, crispy and chopped into small pieces
• syrup
• powdered sugar

Directions

1. Beat eggs and stir in milk, sugar and cinny
2. Dip bread in mixture and fry in butter on a griddle or in a pan - so far just like regular french toast
3. Cook until goldeny-brown or beginning to get slightly crispy
4. Remove from heat, cut into 1 inch squares and place in a tall mountain-like pile on two plates - top each with some bacon
5. Drizzle with syrup and dust with powdered sugar - this is the cascading waterfall and snowy peaks part. OK, so I like to play with my food, what's the big deal?

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap

Peanut Butter & Banana Stuffed French Toast

Cafe 222

This is not something to eat everyday - it's kinda rich. But it's really, really good. The easiest way to make it though is to just go to Cafe 222 and order it. And say hi to Terryl while you're there - she's the one with the waffle on her head.

Ingredients

• 6 slices day-old white or wheat bread
• 1 to 2 ripe bananas
• 8 tablespoons creamy peanut butter
• Honey, for drizzling
• 4 eggs
• 1/4 cup heavy cream
• 1 tablespoons vanilla
• 1 tablespoons dark rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Butter for frying
• Powdered sugar, for topping
• Maple Syrup, for topping

Directions

1. Spread a thin layer of PB on each slice of bread
2. Peel banana and slice enough to cover every other piece of bread
3. Drizzle a small amount of honey on each piece of bread that does not have banana on it
4. Place honey drizzled piece of bread on top of a piece with bananas on it to make 3 sandwiches
5. In a shallow medium sized bowl, gently whip, by hand: eggs, cream, vanilla, rum, cinnamon, nutmeg
6. Heat skillet until butter melts and begins to sizzle
7. Dip 1 sandwich at a time into rum batter and place into skillet
8. Cook until golden brown (about 3 to 4 minutes before turning) on each side
9. Remove from skillet and cut in 1/2 diagonally
10. Top with powdered sugar, butter and maple syrup.

Smoked Salmon, Dill And Goat Cheese Pizza

Serves 4

Bring on the brunch baby, cuz this is one of my favorite things to serve.

Ingredients

• 1 - 10 oz pre baked pizza crust
• Olive oil
• 1/4 cup fresh chopped fresh dill
• 5 ounces soft goat cheese
• 1/2 small red onion, thinly sliced
• 4 ounces smoked salmon, cut into 1-inch pieces
• 3 tablespoons capers, optional

Directions

1. Preheat oven to 450.
2. Brush crust lightly with olive oil.
3. Spread goatcheese over the crust, sprinkle with 1/2 the dill then top with sliced onions
4. Bake until cheese melts and crust starts getting crispy about 12 minutes.
5. Remove from oven, top with salmon and remaining dill

Cream Cheese and Jelly Stuffed French Toast

Serves 2

This is really rich - not something you want to eat every day but when you do...its REALLY good!

Ingredients

• Four 2 1/2 inch thick slices of Challah Bread
• 1/2 cup whipped cream cheese
• 4 big tablespoons jelly (I like grape)
• 3 eggs, beaten
• 2 tablespoon milk
• 2 teaspoons cinny sugar
• Butter
• Powdered sugar

Directions

1. Slice an opening in one side of the bread (not all the way through) to make a pocket
2. Spread 2 big spoons of cream cheese inside each piece of bread and then 1 big spoon of jelly
3. In a shallow medium sized bowl beat the eggs with the milk and the cinny sugar
4. Preheat a nonstick skillet until butter melts and starts to sizzle
5. Dip each stuffed sandwich into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
7. Put on a plate and sprinkle with powdered sugar to serve

Avocado & Crab Benedict

Serves 2

Buy decent crab - and that doesn't mean having to go down to the docks.  You can great crab at the supermarket - look for the pasteurized kind in the refrigerated section. 

Ingredients

• 4 eggs, poached
• 2 English muffins, split & toasted
• 1/2 cup crab meat - crab with a 'c', not a 'k'
• 1 avocado, ripe
• 1/2 cup hollandaise sauce, no need to make it - you can buy it
• Old Bay Seasoning

Directions

1. Top English Muffins with avocado and then poached eggs
2. Top eggs with crab and then with hollandaise sauce
3. Sprinkle each with Old Bay seasoning