14 Aug Greens Frittata with Mozzarella and Prosciutto

Ingredients:

  • 5-6 oz. arugula, spinach, or chard, stemmed and sliced into 1/2-inch ribbons
  • 2 small garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • 8 large organic eggs
  • Pinch of red pepper flakes
  • 2 tablespoons grated parmigiano
  • 1/4 lb. fresh mozzarella, thinly sliced
  • 3 or 4 slices prosciutto, torn into strips

Directions:

  1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper, and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiana. Pour the egg mixture over the greens and stir them together.
  3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  4. Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a tough more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
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18 Jul Savory Bread Pudding

From SMFM vendor Bresnan Bread & Pastry

Ingredients:

  • 1 lb or half loaf County Sour, cut into 1/2″ cubes
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups whole milk
  • 2 1/2 cups cream
  • 1 tablespoon thyme
  • 7 eggs
  • 4 ounces gruyere, grated
  • Salt and pepper to taste

Directions:

  1. Sauté onion over medium heat until lightly browned. Add garlic, and cook an additional minute.
  2. Combine milk, cream, eggs, salt, pepper, thyme, and cheese. Mix in bread and let sit for 5 minutes.
  3. Pour into a buttered 9×13 or similar-sized shallow baking dish
  4. Cover with plastic wrap, then foil
  5. Bake at 350 degrees for about 50 minutes. Increase temperature to 425 degrees, remove plastic/foil, and bake until top browns, about 10 minutes.

Pair with your protein of choice! Try crumbled sausage for brunch.

Substitute Golden Raisin Fennel bread and goat cheese (crumbled) for a different option. Pair as a side with lamb.

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15 Aug Migas (Tex-Mex Omelets)

From Classen Grill – Oklahoma City, OK

Serves 2

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (monterrey jack or cheddar)
  • 1-2 tablespoons finely chopped fresh jalapeños, if desired
  • Salt and pepper to taste

Directions:

  1. Cook onion in butter in a heavy skillet over moderate heat until soft.
  2. Mix eggs, milk, and tortilla chips together. Pour into skillet with onion.
  3. Cook, stirring until eggs begin to set. About 1 minute.
  4. Add tomatoes. Stir until eggs are set.
  5. Remove from skillet and immediately top with cheese. Garnish with jalapeños, if desired, and season with salt and pepper to taste.
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13 Jun Breakfast Chili Rellenos

From the Grant Corner Inn in Santa Fe, NM

Serves 6

Picadillo Filling Ingredients:

  • 1/2 pound very lean ground beef
  • 1 clove garlic, minced
  • 1 1/3 cups tomato sauce
  • 2 tablespoons raisins
  • 3 tablespoons sherry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 cup slivered toasted almonds

Other Ingredients:

  • 6 roasted, peeled long green chiles
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups (1/2 pound) grated mild cheddar cheese


Directions:

  1. Preheat oven to 350. Grease 6 oval gratin dishes.
  2. In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
  3. Stuff each chili with as much of the mixture as it will hold.
  4. Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
  5. Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.
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13 Jun Baked Eggs

From the Women of Saint Michael’s Pass The Plate Cookbook

Serves 6

Ingredients:

  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Tabasco sauce
  • Salt
  • 1/2 teaspoon (or more) soy sauce
  • 6 eggs (or more)
  • 1/3 cup grated parmesan cheese (reggiano preferred)
  • 1/4 cup buttered bread crumbs

Directions:

  1. Melt butter, add cream, and bring just to a boil. Season with Tabasco, salt, and soy sauce.
  2. Break eggs (one or two per ramekin) into six buttered ramekins. Cover with sauce and sprinkle generously with combined parmesan cheese and bread crumbs.
  3. Bake at 350 degrees until whites are set and the gratin is browned (about 10-15 minutes).
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04 Aug Eggs Poached On Sweet Peppers & Onions

From Edibles Magazine Summer 2015, Serves 4

Ingredients:

  • 1/4 cup olive oil
  • 2 sweet red peppers, sliced
  • 2 medium onions, sliced
  • 2 large tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • Salt and fresh ground black pepper
  • 8 large eggs
  • 1/2 cup grated parmesan cheese for garnish
  • 2 tablespoons chopped flat-leaf parsley for garnish

Directions:

  1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.
  2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.
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27 Jun Migas

From Chef Jed Demler

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)

Directions:

  1. Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  2. While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  3. When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  4. Garnish with salsa verde and avocado.

Salsa Verde Ingredients:

  • 2 bunches cilantro (stems removed)
  • 6 cloves garlic (cleaned and crushed)
  • 1 jalapeno (seeded and diced)
  • 2 limes (juiced)
  • 2-3 tablespoons extra virgin olive oil
  • Salt and papper to taste

Salsa Verde Directions:

  1. First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  2. Drizzle, while blender is running, the olive oil into salsa until combined.
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20 Jun Steak and Eggs

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 10-12 oz. sirloin tips or stew meat
  • 4 farm fresh eggs
  • 1 jalapeno, diced and seeded (if you prefer the heat, just leave the seeds)
  • 4-6 small red potatoes, washed and quartered (I prefer skin on, but feel free to peel)
  • 1 large or 2 medium tomatoes, diced (juice and all)
  • 2 cloves garlic, minced or pressed
  • 6-8 spring onions, pearl onions, or small shallots cleaned and halved length-wise
  • 1 tablespoon chopped parsley
  • 2 tablespoons flour for dusting
  • 1/2 cup beef stock
  • Dash of Worcestershire sauce
  • Dash of hot sauce (I like Sriracha or Tabasco)
  • Salt and pepper to taste
  • 1 tablespoon oil for the pan

Directions:

  1. Heat a skillet hot over medium high heat (I prefer a cast iron but any hard bottom pan will work). Add 1 tablespoon of oil to the hot pan. Lightly dust steak tips with flour, salt, and pepper and sear on all sides. Remove meat and place on a paper toweled plate. Turn down the heat to medium and discard any excess oil from the pan.
  2. Add the onions and potatoes to pan and roast until onions and potatoes have color and are slightly soft. Add the jalapeño and garlic, stirring frequently. Deglaze (fancy word for adding liquid) the pan with beef stock and return seared beef tips to pan. Bring to a boil, add tomatoes, reduce heat to a slow simmer (medium low heat). Cover and cook until meat is tender and vegetables are fork soft, 8-10 minutes.
  3. While the meat is cooking, heat another large pan (nonstick makes this pretty darn easy) to medium high heat. Carefully crack eggs into hot pan and cook sunny side up (poached, fried, even scrambled eggs will also work). Remove the cover off the meat and add Worcestershire and hot sauce.
  4. Divide into 2 serving bowls. Top each bowl with 2 eggs and chopped parsley.
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17 Jun Mexican Style Breakfast Tacos

There are many variations that would be great – try adding sautéed potatoes, peppers, or onions as well.

Ingredients:

  • 6 oz chorizo (or other) sausage
  • 8 6-inch corn tortillas
  • 6 farm fresh eggs
  • ¼ cup milk
  • pepper & salt
  • 1 cup queso blanco (or other cheese)
  • 1 dash hot sauce
  • ½ cup salsa

Directions:

1.  Crumble sausage into skillet and cook until evenly brown. Set aside.

2.  In a medium bowl, whisk together eggs and milk with salt and pepper. Cook eggs over medium heat until almost firm. Add sausage.

3.  Meanwhile warm tortillas in microwave or on stovetop. Sprinkle cheese onto each tortilla while hot, then add egg and sausage mixture. Top with salsa and hot sauce.

 

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15 Apr Sweet Potato & Spinach Breakfast Strata

Ingredients:

  • 2 cups cubed sweet potato
  • 1/2 medium sweet onion, diced
  • 1 T olive oil
  • 1/2 tsp sea salt, divided
  • 1/2 tsp pepper, divided
  • 2 cups spinach, shredded
  • 1/2 lb. stale sourdough bread, cubed
  • 4 oz. shredded fontina or other cheese, divided
  • 1 T minced fresh rosemary
  • 1 T minced chives
  • 5 large eggs
  • 1 1/2 cups whole milk

Directions:

1.  Prepare the night before you plan to serve it. Roast sweet potatoes and onions in olive oil, salt and pepper at 400 for 15-20 minutes.

2.  Place the spinach in a large bowl and scoop hot sweet potatoes and onions on top. Stir, letting spinach wilt just slightly. Add bread, along with 2 ounces of cheese, the rosemary and the chives, tossing until well combined.

3.  Lightly grease a 9×9-inch baking dish. Scoop the bread mixture into the pan, evenly distributing the spinach and sweet potatoes. In a separate bowl, whisk together the eggs, milk, salt and pepper. Pour over the bread mixture, pressing down on the bread to submerge it completely in the egg mixture. Cover with foil and refrigerate overnight.

4.  In the morning, bake the strata for 45 minutes at 350, covered. Remove the foil, sprinkle with remaining 2 ounces of cheese, and continue to bake uncovered for 20 to 30 minutes until the strata has puffed and the cheese is browning. Serves 4-6.

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