Tag Archives: eggs

in your open-face breakfast

Sunday morning. Freshly fallen snow on the ground. Lots of Homework waiting to be procrastinated. And Dana crawling into my bed…purring like a cat and describing the contents of a breakfast sandwich. She tells me this is the breakfast sandwich to end all breakfast sandwiches.  With words like ‘prosciutto’ and ‘cheese’ being thrown around, I am willing to taste test the breakfast sandwich to end all breakfast sandwiches. Now I am open to other suggestions for the best breakfast sandwich ever title, but I will say that this is a breakfast sandwich worth getting out of bed for.

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DANA’S in your OPEN-FACE BREAKFAST sandwich (makes 4 sandwiches)

2 English muffins |||| 4 slices of skim-milk mozzarella |||| 4 slices of prosciutto |||| 4 eggs |||| 10 asparagus stalks

1. Slice English muffins and toast in the toaster.

2. Fry the eggs – over easy, sunnyside, or get fancy and steam them like Dana did.

3. Steam the asparagus. Wrap the asparagus in a wet papertowel and pop it in the microwave for 1-2 minutes for a super fast asparagus steaming solution.

4. Assemble the sandwiches. Use one half of the English muffin. The cheese is on the bottom, then the prosciutto, then the asparagus, then top it all off with the egg. You can add some pepper on top but I wouldn’t sugguest adding any more salt since the proscitto is already pretty salty.

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tastes better when its local

Honey Butter Cornbread – Another local recipe from my friend Amy

2 1/3 cups flour |||| 1 cup cornmeal |||| 1 cup honey |||| 4 1/2 teaspoons baking powder |||| 2/3 cup butter, at room temperature |||| 3 eggs |||| 1 teaspoon salt |||| 1 2/3 cups 2% milk

1. Preheat oven to 360 degrees. Add honey, butter, eggs, and milk in a blender. Blend until ingredients are evenly combined.

2. In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix well.

3. Then slowly add the wet ingredients to the dry ingredients, using a whisk to blend completely.

4. Pour batter evenly into a greased 16×9 glass baking pan. Bake for 22-25 minutes, or until a toothpick comes out clean.

Amy says: I used honey for this recipe because its the only sugar source produced naturally in Upstate NY. Also, I did not use salt but if your able to get a hold of salt in your local region, I would definitely recommend.

BastaPasta says: I had a taste of this sticky cornbread last Saturday night. It was a crazy night made better by the addition of local cornbread. Mad good son.

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Filed under Baked goods, vegetarian

ban-cran muffins

3 or 4 ripe bananas, mashed |||| 3/4 cup dried cranberries |||| 1 3/4 cups all purpose flour |||| 2 1/4 teaspoons baking powder |||| 1/2 teaspoon salt |||| 1/3 cup vegetable shortening |||| 2/3 cup sugar |||| 2 teaspoons lemon juice |||| 2 eggs

1. Preheat oven to 350 degrees. In a large bowl combine, flour, baking powder, sugar, and salt. Then add the eggs, shortening, lemon juice.  Combine until mixture is creamy.

2. Mix in the mashed bananas and the cranberries.

3. This recipe makes about 12 muffins. Grease muffin pan and divide batter evenly between cups.  Bake for 30 minutes.

 

 

I really, really like muffins. Who doesn’t really? Muffins are great for breakfast, for a snack, for babies… well maybe. But really, muffins are great. And when they are cooking the whole house smells like heaven. I really should make muffins more often.

This recipe is incredibly easy and makes a dozen medium/large sized muffins. Clean up is easy. I only had one mixing bowl and the muffin pan.

This is a basic banana bread recipe, but the possbilities for additions are endless. You could subsitute the dried cranberries for other dried fruits (rasins, dates, cherries, apricots) or nuts (walnuts, almonds, pecans) or chocolate chips or maybe even some shredded coconut!

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