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Egg, Bacon and Spinach Strudel
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Ruth Guerri
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Brunch and egg recipes |
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What could be better than eggs, bacon, mushrooms and cheese wrapped in a flaky, buttery puff pastry! Try this for dinner, brunch or breakfast, very easy to make and very impressive.
Ingredients:
Serves 6
• 1 – 9 x 12 sheet of puff pastry (thawed)
• 1/4 cup mushrooms – sliced (buttons or baby bellas)
• 2 cloves of minced garlic
• 4 slices of bacon
• 3/4 cup mozzarella cheese – shredded (divided use)
• 4 eggs – beaten
• 4 Tbs of whole milk or half and half
• 1 tsp of kosher salt
• 1/4 tsp of freshly ground black pepper
• 4 green onions – chopped
• 2 handfuls of fresh spinach or 1 cup of frozen spinach – thawed and drained well
• 1 tsp of fresh thyme (optional)
Directions:
Preheat the oven to 350°
Place the puff pastry on a parchment-lined baking sheet.
In a heavy skillet over medium-high heat, saute the mushrooms and garlic for 2-3 minutes.
Remove and set aside. In the same skillet, cook the bacon until crispy, cool slightly and crumble. Place the mushrooms down the center of the pastry, sprinkle on the bacon and top with 1/2 the cheese.
Beat the eggs, milk, salt and pepper and green onions. Pour into the same skillet over low to medium heat, add the spinach and cook until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the puff pastry. Now, using a small knife, make cuts 1 inch apart on both sides of the dough up to the filling. Fold in each section, one from the left and then one from the right. Bake for 35 – 40 minutes until golden brown. Sprinkle the remaining cheese on the top and bake for just a few minutes more until melted and beautiful!
Sprinkle with fresh thyme and let rest for about 5 minutes before slicing. Enjoy! I know you will!
Baked Pears with Brown Sugar and Brandy
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Ruth Guerri
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Simply luscious! Beautiful, ripe Bosc pears, sprinkled with walnuts and baked in a sauce of brown sugar, apple juice, vanilla, cinnamon, butter and bourbon! How could these not be incredible! Delicious with whipped cream or ice cream. Bosc pears hold their shape very well while baking, Anjou pears are also a good choice.
Author: Ruth Guerri
Recipe type: Dessert
Serves: 4
Ingredients
2 Bosc pears, peeled, cored and cut in half
2 Tbs of butter
¼ cup of brown sugar
2 Tbs of Bourbon
2 Tbs of apple juice
1 tsp of vanilla extract
1 tsp of cinnamon
pinch of salt
¼ cup of walnuts, chopped
Instructions
First, preheat the oven to 375 degrees, then combine the butter, brown sugar, bourbon, apple juice, vanilla, cinnamon and salt in a small saucepan, cook over low heat until the butter is melted and the brown sugar is dissolved.
Place the pears in a buttered baking dish, cut side up. Pour the sauce over the pears and sprinkle on the nuts.
Bake for 30 - 40 minutes, check them with a skewer, they should be tender, baste a few times with the juices while baking.
To serve, plate the pears, drizzle on the remaining sauce and serve with whipped cream or ice cream if you like and you will! Enjoy!
Notes
The cooking time will vary depending on the variety and ripeness of the pears, so start checking after 25 minutes to be sure, stick a skewer in the pears, they should be tender but not mushy, if they aren't quite tender, bake for 5 more minutes and check again.
3.5.3226
Scrambled Eggs with Spinach, Mushrooms and Brie
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This is a very simple recipe with few ingredients but it is off the charts delish!
Author: Ruth Guerri
Recipe type: Breakfast
Serves: 2 - 4
Ingredients
⅓ cup of half & half or whole milk
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon butter
6 oz of thinly sliced fresh mushrooms
1 large handful of fresh spinach
6 eggs
⅓ cup of half & half or whole milk
3-4 oz of brie
Instructions
In a small bowl, whisk the eggs, salt and pepper until blended. In a small nonstick skillet, heat the butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add the spinach; cook and stir until wilted. Reduce heat to medium, add in the egg mixture, cook and stir until starting to set, then add in the cheese and stir until melted. That's it! I like to serve with fresh fruit and often make it for dinner!
3.5.3251
Perfect Deviled Eggs
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Ruth Guerri
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Appetizers,Brunch and egg recipes,Sides |
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My hens keep laying, the eggs keep coming and so do the deviled eggs! I love this recipe for these little gems!
Ingredients: Makes 1 dozen deviled eggs
• 6 eggs
• 2 Tbs of mayo
• 1 tsp of Dijon mustard
• 1/8 tsp of salt
• a few grinds of black pepper
• 3 teaspoons of pimentos
• 2 Tbs of chopped celery
• 2 Tbs of fresh chives, chopped
• Dash of paprika for sprinkling on top
Directions:
Place eggs in a saucepan covered with water (1 inch over the top of the eggs) Bring to a boil, remove from heat, cover and let rest for 12 minutes. Run under cold water.
Peel the eggs (I peel mine under running water) and cut in half, lengthwise. Scoop out the yolks into a bowl, mash with a fork.Add the remaining ingredients, mix well. Taste and add more salt if needed. Spoon the filling into the eggs and sprinkle with a little paprika.Refrigerate for at least an hour before serving! Yum!
[4]
Baked Eggs in Tomatoes with Herbed Topping
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Simple, earthy, healthy and over the top delcious! Get some beautiful ripe tomatoes from the farm stand, or your garden, scoop out the flesh, lay in some spinach, crack in an egg, top with herbed panko topping, then just bake! Perfect for breakfast, brunch or dinner, everyone loves these!
Author: Ruth Guerri
Recipe type: Brunch
Serves: 2 - 4
Ingredients
4 large ripe tomatoes
drizzle of olive oil
1 tsp of kosher salt
½ tsp of black pepper or to taste
16 or so baby spinach leaves
1½ Tbs of grated onion - optional
4 large eggs, room temperature
Panko topping
¼ cup of plain panko breadcrumbs
¼ cup of parmesan cheese
1 Tbs of freshly chopped herbs of your choice, I used parsley and basil.
drizzle of olive oil
Instructions
Preheat the oven to 400 degrees. Cut the tops off of the tomatoes and use a melon baller or a spoon to scoop out the flesh, careful not to go through the sides or bottom. Place the tomatoes on a baking sheet, drizzle them with olive oil and season with salt & pepper. Bake for 15 minutes.
Now, place the spinach leaves in the bottom of each tomato and the grated onion if using, crack an egg into a small bowl and pour into a tomato, repeat for the other three.
Return to the oven and bake for 7 - 8 minutes. Then remove from the oven, sprinkle on the panko and place under the broiler for 2 minutes or until lightly browned. Serve with toast sticks or slices.
YUMMY!
Notes
Be careful when scooping out the flesh to leave enough of the tomato so that it doesn't colapse while baking, and when you pour the eggs in the tomatoes, some of the white may run out, that's perfectly okay.
3.5.3251
Fresh Tomato Tart
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Ruth Guerri
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I can’t even begin to describe how delicious this is! Fresh, ripe tomatoes are the star, baked in a pie shell with a mixture of cheeses, herbs, garlic and olive oil! How on earth can this be anything but amazing!
Ingredients: Serves 4
2 large or 3 medium tomatoes, sliced
1 pre-made pie crust
1 cup of ricotta cheese
6 oz of mozzarella pearls or chopped mozzarella
1/2 cup of fresh Parmesan cheese plus 1/3 cup more for sprinkling on top
1 tsp of kosher salt
1 tsp of black pepper
5 cloves of garlic, smashed and chopped
8 – 10 fresh basil leaves, cut into thin strips
1 heaping Tbs of fresh oregano leaves
2 Tbs of extra virgin olive oil
Directions:
Preheat the oven to 400°
You will need a 10 inch tart pan with a removable bottom, but you could use a baking sheet with sides about the same size in diameter. Start by placing the sliced tomatoes on paper towels to drain, about 20 – 30 minutes.
Roll out the pie dough on a floured surface. Roll it out 1 1/2 inches larger than your pan. Place the dough over the pan, fold the edges in and press into the tart pan so they are a double thickness to hold everything in.Bake the pie shell for 8 minutes at 400°. Remove it from the oven, let cool and reduce the temperature to 375°. Mix together the ricotta, Parmesan and mozzarella. Spoon it into the pie shell, spreading it evenly and to the edges, then arrange the tomatoes on top, in a circle, filling in all of the gaps, I cut mine in half because they were so large. Then sprinkle on the salt, pepper, garlic, basil and oregano. Evenly drizzle on the olive oil, then sprinkle with a little more Parmesan cheese, about 1/3 of a cup. Then just bake for 30 – 35 minutes. Let it cool enough to handle and remove the sides of the pan. This tart can be served warm or at room temperature, enjoy! If you want to reheat, place it in a 350° oven for 5 minutes or so.
Eggs In Purgatory, Italian Style
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I'm sure you've had or heard of that iconic dish, Eggs In Purgatory. This dish most probably originated in Italy, but over the years its been Americanized and changed a little, the anchovies are sometimes omitted, but I think they are crucial! It's like Caesar dressing without anchovies, just not right! The Parmesan cheese is important as well, this is definitely Italian style, the way my granny made it. It's very easy to put together, the time is in letting the fresh tomatoes cook down and simmer with the garlic, anchovies, basil and red pepper, then just break the eggs in and cook for 3 minutes! I use my garden tomatoes and basil, and fresh eggs from my hens, fresh and healthy! Absolutely delicious in every way!
Author: Ruth Guerri
Recipe type: Eggs
Serves: 3 - 4
Ingredients
2 Tbs of olive oil
3 cloves of garlic, minced
3 anchovy filets, minced
½ tsp red pepper flakes
2½ - 3 cups of either grape or cherry tomatoes, or same amount of regular tomatoes, chopped
¼ tsp of sugar
½ tsp of salt
3 or 4 fresh basil leaves, chopped
2 Tbs of fresh Parmesan cheese, grated or shaved
1 Tbs of butter
6 eggs, room temperature
garnish with chopped basil or parsley- optional
4 pieces of toast
Instructions
In a large skillet, heat the oil over medium/high heat and add the garlic, anchovies, and red pepper flakes, cook and stir for 1 minute.
Now, reduce the heat to low and add in the tomatoes, sugar, salt, and basil.
Simmer for about 25 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon, then stir in the Parmesan and butter. Taste and add more salt or red pepper flakes if desired.
Use a large spoon and make 6 "craters" in the tomato sauce, Crack an egg into each crater. Cover the skillet with a lid or foil and cook for about 3 minutes until the eggs are set, the yolk should be runny, cook a little longer if you like a firmer yolk.
To serve, sprinkle on a little more Parmesan and if you like, some chopped fresh basil or parsley and serve with your favorite toasted bread!
3.5.3226
Smoked Salmon Eggs Benedict
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A delightful little twist on the Iconic Eggs Benedict! Instead of ham or Canadian bacon, use thin slices of smoked salmon! This makes a great dinner with fresh fruit!
Author: Ruth Guerri
Recipe type: Brunch andEgg Recipes
Serves: 4
Ingredients
10 Tbs of butter
4 egg yolks
1 Tbs of fresh lemon juice
dash of paprika
salt to taste
8 eggs
4 Tbs of white wine vinegar
4 English muffins, halved
a little butter, for spreading
8 slices of smoked salmon
chopped chives, for garnish
Instructions
Start by making the hollandaise sauce:
Melt the butter slowly in a small saucepan, keep warm.
Add the egg yolks, lemon juice, salt and dash of paprika into your blender. Blend the egg yolk mixture at medium-high speed until it lightens in color, about 20-30 seconds.
Once the yolks have lightened in color, turn the blender down to the lowest speed, let it run and slowly drizzle in the hot melted butter, while the blender is running. Blend until well incorporated. Add salt to taste.
Pour into a saucepan and keep warm. (over a double boiler)
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top the salmon with an egg, spoon over some Hollandaise and sprinkle with chopped chives or capers. I know you'll love this!
3.5.3251
BLACKBERRY BELGIAN WAFFLES WITH MASCARPONE CREAM
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Oh what a treat! Crispy on the outside, light on the inside and filled with blackberries! The Mascarpone cream topping is out of bounds! Use a Belgian waffle maker for those deep pockets.
Oh what a treat! Crispy on the outside, light on the inside and filled with blackberries! The Mascarpone cream topping is out of bounds! Use a Belgian waffle maker for those deep pockets.
Author: Ruth Guerri
Serves: Makes 4 - 7" waffles
Ingredients
¼ cup of Mascarpone cheese, room temperature
¼ cup of half & half
1 cup of powdered sugar
½ tsp of vanilla
1 cup of fresh blackberries, rinsed and dried (plus a few more for serving)
2 Tbs of granulated sugar
3 Tbs of butter
1¾ cup of all purpose flour
3 tsp of baking powder
⅛ tsp of salt
2 Tbs of brown sugar- for waffles
2 eggs, separated
1 cup of whole milk
½ cup of sour cream
Instructions
Preheat the waffle iron. (I use a 7 " diameter, Belgian waffle maker.) Make the Mascarpone cream, whisk the Mascarpone until fluffy, then whisk in the half & half, vanilla and powdered sugar. It should be like an icing consistency.
Place blackberries in a small bowl and sprinkle with 2 Tbs of sugar.
Melt the butter in the microwave, then in a large bowl, combine the flour, baking powder, salt and brown sugar.
In another bowl, whisk the egg yolks, stir in the milk, sour cream and melted butter, then add this to the dry ingredients and stir just until combined.
With an electric mixer, beat the egg whites until stiff peaks form and gently fold into the batter along with the blackberries.
Preheat the waffle iron and pour the batter in, cook for 4 - 5 minutes or until golden.
Place in a warm oven and make the remaining waffles.
To serve, drizzle the waffles with Mascarpone and sprinkle on a few berries. Enjoy!
3.5.3226
Maple, Bourbon & Black Pepper Bacon
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Is it possible to make bacon any better? Yes! Brush it with bourbon and maple syrup, sprinkle on brown sugar & pepper and bake until crispy! Amazing and addicting!
Author: Ruth Guerri
Recipe type: Breakfast
Serves: 4
Ingredients
1 Tbs of bourbon
3 Tbs of maple syrup
12 slices of thick cut bacon
⅓ cup of dark brown sugar
1 teaspoon of freshly cracked black pepper
Instructions
Preheat oven to 400°
Line a baking pan with foil, top with a wire rack and place the bacon slices on top.
In a small saucepan, over medium/ low heat, add the bourbon and maple syrup, cook and stir for about 2 minutes.
Brush the sauce on the bacon, sprinkle on the brown sugar and pepper, press into the bacon with your fingers.
Bake for 25 – 30 minutes, until crispy, rotating the pan halfway through. If you’d like it more crispy, turn off the oven, switch on the broiler and broil for a few minutes. Let it cool down on the rack, just loosen it with a spatula. Go ahead, bite into it and you’ll see what I mean, it's amazing right!!
3.5.3226
Baked Eggs with Spinach, Bacon and Herbs
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Ruth Guerri
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This is such a special egg dish, so easy, so elegant and so tasty! Oh and so easy! Just place English muffins in the bottom of each ramekin, top with cooked bacon and spinach, break eggs on top, then sprinkle on herbs, a splash of cream and bake! You’ll go crazy over these!
Ingredients:
Serves 4
• 6 slices of bacon
• 1 bag of spinach (1lb)
• 2 garlic cloves, minced
• 4 eggs
• 3 Tbs of cream
• 2 English muffins, split
• salt and pepper to taste
• chopped mixed herbs of your choice, I used fresh rosemary, thyme, and parsley
( approximately 1 Tbs each)
Directions: Heat oven to 400
Cook bacon until crispy in a large heavy skillet. Remove from skillet, drain on paper towels and crumble.
Add spinach and minced garlic to the same skillet, sprinkle with salt and pepper and cook over medium heat for 1 minute. Transfer to a colander to drain. Brush the ramekins with skillet drippings. Place an English muffin half in each ramekin.
Spoon in the spinach and crumbled bacon evenly.
Make a well in the middle with the back of a spoon. Break the eggs one at a time in a small bowl and gently pour one into each ramekin.
Sprinkle on the herbs and a dash of salt & pepper on each one.
Drizzle each with a little cream. Bake for about 20 minutes until eggs are set. The whites will be firm and the yolks runny. Delish!
Eggs, Mushrooms and Kale
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It's not very often that you find a recipe that is quick, with very few ingredients, healthy, economical and super delish! Here it is! Simple, rustic, eggs with mushrooms and kale! In 10 minutes of time, you'll be in heaven! I like this for dinner with whole wheat English muffins and fresh fruit.
Author: Ruth Guerri
Recipe type: Breakfast and Brunch
Serves: 2
Ingredients
3 cups of your favorite mushrooms, sliced ( I used creminis and buttons)
2 cloves of garlic, minced
1 Tbs of olive oil
3 large handfuls of kale
fresh thyme leaves, optional
a glug of dry white wine (about 3 Tbs)
4 - 5 eggs
Instructions
To begin, heat the olive oil in a cast iron skillet or a non-stick skillet over medium heat, saute the garlic for 1 minute. Add the mushrooms, season with a little salt and pepper and cook until soft. Then, add the kale, and the thyme if using, a little more salt and pepper and the white wine, cook until kale is mostly wilted. If the mixture seems dry, add a little more wine.
Crack each egg in a small dish, then gently place on top of the kale, repeat with the remaining eggs and cook for 2 - 3 minutes Then, cover with a lid or foil and cook 4 - 5 minutes more or until the eggs are cooked just the way you like them. Done! Serve with your favorite warm toast!
3.5.3226
Overnight Triple Berry Oats
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A few minutes work at night and you have a beautiful, healthy, delicious breakfast! It's so much fun to wake up to this! There are many combinations of overnight oats, this is my favorite! Try this and you'll be hooked!
Author: Ruth Guerri
Recipe type: Breakfast
Serves: 1
Ingredients
½ cup of regular oats
½ cup of low fat milk
½ cup of vanilla Greek yogurt
1 Tbs of honey
2 tsp of chia seeds
¾ cup of mixed berries
Instructions
This is so simple, just add the oats to a pint-sized mason jar or another glass container. Pour in the milk, add in the yogurt, drizzle in the honey, then sprinkle in the chia seeds and last but not least, top with the berries, put the lid on and refrigerate overnight and in the morning you have an incredibly delicious, healthy breakfast!
Notes
To serve, I like to spoon this into a bowl and sprinkle on chopped nuts for a nice crunch, it really is a perfect breakfast! Even anti-oat people will love this!
3.5.3226
Bacon, Leek and Artichoke Quiche
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Oh what a quiche! Bacon, leek and artichokes with sharp cheddar in a flaky crust! How can it not be spectacular! Quick and easy enough for a weeknight dinner, but elegant enough for company!
Ingredients:
6 pieces of bacon
6 eggs
3/4 cup of whole milk or half & half
3 garlic cloves, minced
1 tsp of salt
1/2 tsp of pepper
2 tsp of fresh thyme
1 6-oz jar of marinated artichoke hearts, drained & chopped
3/4 cup of leeks, well washed and finely chopped
6 oz of sharp cheddar, swiss or gruyere cheese, shredded
1 store bought pie crust
Directions: Preheat oven to 375°
Start by cooking the bacon, drain on paper towels and cut or tear into small pieces. Then whisk together the eggs and milk, and add in the the garlic, salt, pepper and thyme.
Roll out the pie crust a little larger than your pie plate, place it in and drape the edges over the top, crimp if you like.
Arrange the artichokes, leeks and bacon in the pie crust, sprinkle on the cheese and then pour over the egg mixture.
Bake for 35 – 40 minutes or until eggs are set, cover with foil for the last 15 minutes if the crust gets too brown. Let cool about 10 minutes before slicing. DELISH