This is a fun breakfast for kids, but hearty enough for big kids, too.
4 slices of bread (use wide pan bread if available)
butter
4-8 eggs
Cheese slices (optional)
Salt and pepper to taste.
Use a non-stick griddle. Spray with cooking spray. Butter both sides of each piece of bread. Using a cookie cutter, biscuit cutter, or a cup, punch out the center of the bread. Put the bread and the inside circle on the griddle. Crack eggs, and put one or two in the middle of each side of the bread (depending on the size of the hole you cut). Flip the bread circles. Let the eggs cook and set, then flip the egg basket. Season with salt and pepper to taste, and top with the cheese, and let the eggs finish cooking. Top with the toasted bread circle and serve.
Sunday, December 30, 2012
Roast Beef Hash
We always had this the day after Christmas. It is made from the leftovers, so is a little different each time but was always delicious. A variation of this was made after the St. Patrick's Day corned beef.
Leftover roast beef, cut into bite-size pieces to equal about 2 cups
Leftover Yorkshire pudding, cut into bite-size pieces
Onion, chopped (I used about a 1/2 an onion)
4 or 5 potatoes, peeled and boiled, cut into bite-size pieces
Salt, pepper, and garlic powder to taste
Olive oil
Heat nonstick griddle to about 350 degrees. Heat about 4 tablespoons of olive oil, then add the onions and saute until translucent. Add the potatoes and bits of Yorkshire puddings, and keep stirring and browning the mixture, adding more oil if needed. The beef is added last so it is not overcooked. Cook until heated. Season to taste.
Serve with a vegetable and some bread for a hearty dinner, or with eggs and fruit for breakfast or brunch.
Leftover roast beef, cut into bite-size pieces to equal about 2 cups
Leftover Yorkshire pudding, cut into bite-size pieces
Onion, chopped (I used about a 1/2 an onion)
4 or 5 potatoes, peeled and boiled, cut into bite-size pieces
Salt, pepper, and garlic powder to taste
Olive oil
Heat nonstick griddle to about 350 degrees. Heat about 4 tablespoons of olive oil, then add the onions and saute until translucent. Add the potatoes and bits of Yorkshire puddings, and keep stirring and browning the mixture, adding more oil if needed. The beef is added last so it is not overcooked. Cook until heated. Season to taste.
Serve with a vegetable and some bread for a hearty dinner, or with eggs and fruit for breakfast or brunch.
Saturday, December 08, 2012
Kolaczki
Grandma always made these at Christmastime. She filled some with raspberry jam, and some with apricot jam.
8 ounces of cream cheese
3 sticks of butter
3 cups of flour
Raspberry and apricot jam
Confectioner's sugar
Cream the cream cheese and butter until light and fluffy. Add flour little by little until combined into a dough. Form into a ball, cover with plastic, and refrigerate for at least an hour.
When ready to make, heat the oven to 350 degrees and roll the dough to about a 1/4" thickness. Slice into 2" squares. Place a dab of the jam in the center of the square, then fold one corner in, then overlap the other corner in.
Bake for 15 minute, until just browning. Store in airtight container. Sprinkle with confectioner's sugar before serving.
8 ounces of cream cheese
3 sticks of butter
3 cups of flour
Raspberry and apricot jam
Confectioner's sugar
Cream the cream cheese and butter until light and fluffy. Add flour little by little until combined into a dough. Form into a ball, cover with plastic, and refrigerate for at least an hour.
When ready to make, heat the oven to 350 degrees and roll the dough to about a 1/4" thickness. Slice into 2" squares. Place a dab of the jam in the center of the square, then fold one corner in, then overlap the other corner in.
Bake for 15 minute, until just browning. Store in airtight container. Sprinkle with confectioner's sugar before serving.
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