Tag Archives: breakfast

RECIPE: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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ORLANDO TRIP

I recently just got back from a quick vacation to Orlando, FL which is why I took a little break from the blogging world. This was my first time going to Orlando. I was super excited to experience the roller coasters for the first time and try out the new Transformers 3D ride, but one thing I couldn’t hold my excitement for was the harry potter world and EPCOT. This posting is just to give you a snapshot of my favorite meals I had while in Orlando. With the amount of walking I did this trip in the parks I didn’t feel so bad eating these foods 🙂

First up, HARRY POTTER WORLD. Speechless, phenomenal, breathtaking are just a few words to describe this magical land. You don’t have to enjoy the movies or the books to get the full experience behind the Harry Potter World.  As I walked up to the entrance of Hogwarts, I literally had chills up and down my body. The architecture was perfectly replicated as if you were standing in the movie.

For Food, We stopped at ” Three Broomsticks” for a traditional English Breakfast. I am not a fan of many mixed foods on my plate but the flavors of the meats with the potatoes were delicious. The smokey sausage paired so well with the savory buttery potatoes and croissant roll. The eggs were fluffy and the stewed tomato had a Parmesan breadcrumb crust. Not sure what is in a full English breakfast, this website describes all the ingredients that compose of this meal.

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Cant go to Harry Potter World, without a tasting of the famous Butter Beer. ( Sorry unfortunately there is no alcohol in it) But still has an amazing flavor. Hard to explain the flavor of this cold creamy drink and the true recipe has yet to be released but one can describe the flavor as butterscotch mixed with a shortbread cookie with the texture of a root beer float.

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Next up is EPCOT. The land of countries where you need to go on an empty stomach because you will be tempted to eat something from every country. Epcot features a handful of countries from around the world and features dishes, crafts, restaurants, products and environment, just as though you were in that country.

GERMANY- For lunch we had brats and beers!

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UNTIED KINGDOM- We stopped at a little english pub for some english cider ( Strongbow) and a classic Fish and Chips to share. The fish and chips were flaky, buttery and cooked to perfection. Went so well with a cold glass of cider.

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FRANCE- One of the last stops we made was in France at a bakery for some french pastries and danishes. WOW. I couldn’t even decide which I wanted. I ended up getting a chocolate caramel tarte.

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For any of my bloggers who have not experienced this place- PLEASE GO! Save up! You will not be disappointed. Just make sure you bring comfortable walking shoes because you will be walking for hours upon hours!  🙂

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Peanut Butter Banana French Toast

We all love french toast and who doesn’t love peanut butter banana sandwiches …why not combine the two for a perfect Sunday brunch!

 

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What you need:

4 large eggs

1/2 cup heavy cream

1/2 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

6-8 slices bread

6 tablespoons butter (for skillet)

1 cup pure maple syrup

3 tablespoons creamy peanut butter

1 teaspoon pure vanilla extract

1/4 cup heavy cream

2-3 cups sliced bananas

 

Directions:

 

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1. For egg wash- mix together eggs, cream brown sugar, cinnamon and vanilla into a large mixing bowl. Whisk to combine. One at a time, dip each slice of bread, both sides into egg mixture. Add 1 tablespoon of butter into hot skillet to melt, swirling pan. Add egg dipped bread slice to skillet, cooking 1-2 minutes per side or until golden brown and cooked through.

 

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2. For Topping Place maple syrup and peanut butter into a skillet over medium heat. Stir to melt peanut butter into syrup. Stir in vanilla then heavy cream. Let mixture bubble for about 5 minutes, stirring often to thicken. Add sliced bananas and cook for 1 minute. Pour over french toast. Sprinkle with powdered sugar if you want.

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Cheese & Herb Homefries

What to do with leftover mini potatoes from the night before? These buttery, cheesey hashbrowns are not what you would get at a diner for breakfast! Always a two thumbs up in my house 🙂

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What you need:

About 2 cups of mini potatoes sliced

1 cup of cheddar jack shredded cheese

salt

pepper

italian seasoning

butter

Directions:

1. In a pan heat 3 tablespoon of butter, add sliced potatoes so they are evenly laid out on a single layer.

2. Cook for about 8 mins on medium-high until each side is golden brown and crispy. Add seasoning and salt and pepper. Toss.

3.  Remove from heat, add cheese.

4. Serve with a side of ketchup.

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