Breakfast Loaf

 

I made French Bread Rounds and needed to create something to do with them. The hubby loved the idea of a big sandwich! So, I made Ham, Egg and Cheese, and I added a couple of slices of tomato! It was a hit! You can make your own or buy a round loaf of French Bread. I made mini loaves because we don't need an entire loaf. It's up to you.

Breakfast Loaf

6 eggs

1 T butter

Salt and Pepper, to taste

1 round loaf French Bread

6 oz sliced deli ham

1 cup Cheddar cheese

1 cup Monterey Jack cheese

1 tomato, thinly sliced*

Preheat oven to 350 degrees.

Whisk eggs together with salt and pepper to taste. In a large skillet, heat butter over medium heat. Pour eggs into the skillet and cook until no liquid remains. Set aside.

Cut the top of the loaf off and hollow out both sides. Save the insides for breadcrumbs.

Place a layer cheddar cheese in the bottom loaf. Layer with ham, eggs and tomato, top with Monterey Jack Cheese. Replace the top lid.

Wrap loaf tightly in foil. Bake until loaf is heated through, about 25-30 minutes. Let stand 5-10 minutes before cutting. Enjoy! 

* You can add some peppers and onions, but I would sauté them to remove some water first. I dried the tomato sliced off too. The cheese on top and bottom helps seal the bread and keeps them from getting soggy. 

Chicken Tenders! LOL

Our journey started back in February, when we decided to become chicken tenders! LOL We got chicks from a local owned feed store. We got Americanas, Isa Browns and Golden Comets. We wound up with 10 hens and 1 rooster. (Oops! But we will deal with him for now.) 

11 Babies

Under the brooder... 

5 months later, we found the rooster!

And the need for me to buy new boots!

Our first eggs!

3 collected this morning. 

2 small and one tiny!

 

The first egg the hubby cracked, 

which was small, had 3 tiny yolks!!!

I decided to video the other two just in case!
A double and a single! 

He thought since they were small eggs,

 that he'd just get one sandwich. 

He had to make two sandwiches!

Next batch is going for this

Bacon Egg and Cheeseburger

on a Tater Tot Waffle Bun! 

Ham (Egg and Cheese) Steak

This year has been different to say the least. A lot of us have had to make do with what we have on hand because running to the store constantly was not an option. Luckily, I had the black-eyed peas and collards on hand in the pantry. My hubby hates collards. He won't even use the spoon in the collards to scoop up some peas. Since it was just the two of us, I used a large ham slice and decided to take an idea from a friend. 

Large Center Cut Ham Steak
Eggs
Sharp Cheddar Cheese
Salt and Pepper

I heated the ham under the broiler. (4 minutes on high for each side)

When it had rendered most of the fat, I cracked two eggs into the pockets that had puckered in the ham. I topped that with salt and pepper and sharp cheddar cheese. 

Cook for another 4 minutes. Check the eggs for the doneness you like. It takes a few minutes longer for the eggs to set firm.  

The hubby likes his egg yolks runny.

Homemade Breakfast Hot Pockets

 

You can make your own hot pockets and control your ingredients. No preservatives or processed cheese sauces. Simple four ingredient recipe!

Ingredients:

Crescent Roll Dough
Sliced Ham*
Cheddar Cheese
3 Eggs, scrambled

Scramble 3 eggs in a little butter and set aside.

Take two piece of crescent dough and pinch the seams together to make a rectangle. Layer one half with ham, eggs and cheese. Fold the dough over to make a square and pinch the edges closed.

                            

Bake them at 375 degrees for 10 - 12 minutes. Enjoy!

*I used deli ham and heated it in a frying pan to remove some of the water content. 

Salt Cured Egg Yolks

I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars, and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, including this method of salt curing egg yolks! Salt curing egg yolks, solidifies and preserved the yolk. There is no definite "shelf" life, but in the recipe/instructions I followed, the author commented that he had some he had stored up to a year. The yolks were still good.

There really isn't a need for a recipe. You just need a container, eggs, salt and cheesecloth. I followed the instructions provided by Hank Shaw of Hunter~Angler~ Gardener~Cook. It is a very simple process. The hardest part is waiting which takes patience, something I am short on sometimes! 

Separate the yolks from the whites.
(Save the whites for another recipe.)
Pour a bed of salt, and nestle the yolk in the salt.

Cover completely with salt, cover loosely

and refrigerate for a week.
I put a lid on the bowl and only sealed one side.

After a week in salt, the yolk is firm,
but still a little sticky.
I brushed the salt off of the yolk, wrapped it in cheesecloth
and hung it from a shelf in the refrigerator.

The second egg is much darker than the first!

I rinsed this one, wrapped it in cheesecloth
and hung it from a shelf in the refrigerator.

I didn't rinse the first cured yolk

before completing the drying process,
so you see some salt in the yolk.

Rich Grated Cured Egg Yolk
I sprinkled some on some buttered toast.
Some suggest sprinkling over pasta like cheese.
Delicious!

Deviled Eggs

A few weeks ago, I had a request to make deviled eggs for a lady at church. She presented me with a dozen eggs. I told her, "You do know that makes 24 deviled eggs?" She said, "Yeah! What's your point???" LOL She has always said that she loves my deviled eggs! I guess so!!!

6 eggs, hard cooked and peeled

1/4 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon sweet pickle relish (optional)**

pinch of salt 

fresh ground black pepper

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Mash and stir all ingredients together well. 

* I insert a plastic bag into a cup or plastic container...

 Seal the bag releasing all the air...

Clip a corner of the bag with scissors and squeeze to fill each egg.

 Oops! The bag split... LOL

Bunches of eggs... on a mission! 

Ready to be packed up and go to Miss Cyndi's house! :-)

*If you are doing a small batch, just spoon a little bit of the mixture into each egg white half. Sprinkle eggs with red pepper or paprika, if desired. Serve immediately or refrigerate until ready to serve.

** Tip of the day... If you have someone that doesn't like the pickle chunks, or kids that just don't like green stuff. Use pickle juice instead of the pickle relish. I do it all the time and noone ever notices! They even comment that they like mine because there isn't any pickles in it! You can do the same thing with onion!

Michele's Gigi's Turkey A La King

I am continuing my project today where I cook and photograph a signature dish from my mentor and beloved friend Michele Wynn Gerhard of La Belle Cuisine! In the spirit of "Julie and Julia", I am featuring one of her family recipes, once a week. We will feature these special segments both on Southern With A Twist and La Belle Cuisine!  I figured with Easter coming up, a lot of people will be having ham. I like to make turkey for a change sometimes. We have kids that travel back and forth from in-laws and Grandparents to us. By the time they get here, they are tired of the traditional stuff. I talked with Michele this week, and we decided that this is a perfect time to choose...Gigi's Turkey A La King! (Click the link for her recipe) I'll have leftover turkey, and this is a great way to put it to good use!
Let's get cookin' Michele! :-) ♥ ♥ ♥
~ Lynn

I started with the roux and added the stock and cream.

Whisk until smooth.

Next was the turkey, mushrooms and peas.

When you read Michele's recipe, you will notice that she adds the scallions and mushrooms in the butter at the beginning. I had leftover sauted mushrooms from my smothered chicken so I used them and added them later in the recipe.

... and last was the chopped boiled eggs.

I cooked some mini cornbread muffins.

Voila!

The hubby wanted corn with his plate.

I have made Chicken A La King before, but this Turkey A La King is awesome! The richness of the stock, if you reserve it from cooking the Turkey, is just so much better than any other canned or bouillon stock or broth. I think the leftover mushrooms I had complimented the  sauce very well. I know I didn't follow the recipe to the letter, and I hope Michele will forgive me for that... living so far out in the country, I have to improvise from time to time. I handed the hubby a plate. (He is in the bed with a bulging disk in his back.) I waited for a response... "Mmm! Oh yeah! This is good!" I told him that I never put egg in mine. He said, "Yeah, but I think that is what just makes it sooo good!" Well, Michele... my hat is off to you and Gigi! Another success!

Merry Christmas!

Merry Christmas everyone! I hope your Christmas Season is truly wonderful with the company of family, friends and Food! Thank you to everyone that has visited my site this year! I have been blessed with wonderful foodie friends and hope to make many new friends in the New Year! Sharing a little Christmas Breakfast cheer...

Christmas Breakfast... Eggs, Ham and Mama's Biscuits! (My biscuits came out pretty good this time. Thank goodness!)


Mama's Biscuits

2 cups self-rising flour
2/3 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Put 2 cups self-rising flour in a medium sized bowl. Take 2/3 cup vegetable shortening, and cut in with fingertips until dough looks like small peas.

Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertips until it gets sticky. Keeping hands floured, shape biscuits with hands and place them on an ungreased pan. Mama always placed the biscuit down and pressed three fingers into each one leaving ridges… Bake 10-12 minutes.

This is a very sticky dough. Don’t be tempted to keep adding flour. The more you mix, the tougher the biscuit. Just keep flouring your hands and it will coat the biscuit so that you can handle them.

Eggs Benedict Pizza

with Prosciutto, Eggs and a side of Hollandaise Sauce for dipping...

Thin Pizza Crust Recipe

.25 oz. pkt. active dry yeast

1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt

Dissolve yeast and sugar in water; allow to rest for 8 minutes.

In a separate bowl, combine flour and salt.

Pour yeast mixture over flour mixture and mix well with a heavy spoon.

Turn dough onto a floured surface and knead for 2 minutes.

Place dough on a lightly greased pizza pan and stretch dough to edges.

For the Hollandaise Sauce:

1 cup butter

3 egg yolks 

1 tablespoon heavy cream 

1 dash ground cayenne pepper 

1/2 teaspoon salt 

1 tablespoon lemon juice 

Melt the butter until bubbly in a small pan. Remove from heat before butter browns.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

To assemble the pizza:

Spread a little of the Hollandaise sauce over crust and top with bacon*, eggs, salt and pepper. Bake in a 400 degree oven for 8-12 minutes, or until edges are golden and the eggs or done to your liking.

*Pan fry the bacon until done but limp... this way your pizza is not swimming in grease and the bacon takes on a little crunch!

Eggs Benedict Pizza (more instructional recipe if you need it)

4-6 slices Prosciutto or bacon

4 eggs 

1 cup butter 

3 egg yolks 

1 tablespoon heavy cream 

1 dash ground cayenne pepper 

1/2 teaspoon salt 

1 tablespoon lemon juice 

1 pizza dough

In a skillet over medium-high heat, fry the Prosciutto or bacon on each side until done but not completely browned. Set aside.

Meanwhile, melt the butter until bubbly in a small pan. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place pizza dough on a pizza pan. Cook for 8 minutes at 400 degrees. Remove from oven and drizzle with a little of the cream sauce. Top with prosciutto and carefully break eggs on top. Bake for another 6 minutes or until eggs reach desired doneness.

Not as runny as I like... but good!