6 minute read
Dawn to Dusk Delights
Dawn to Dusk Delights
The art of breakfast beyond sunrise
By Lydia Zerby
Eggs, bacon and pancakes are traditionally considered breakfast fare, but there aren’t rules for enjoying these savory and sweet foods at other times. Breakfast is the most important meal of the day, as it helps fuel the body with energy and nutrients. Equally important is dinner or supper, depending on where you’re from, as it provides a time for families to connect and regroup after busy days.
Cheesy Kale and Apple Sausage Strata
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 4 links chicken apple sausage, chopped into ½-inch thick slices
• 5 cups kale, roughly chopped or torn
• 1 tablespoon butter, softened
• 8 large eggs
• 2 tablespoons Dijon mustard
• ¾ teaspoons fine sea salt
• ½ teaspoon ground pepper 2 cups whole milk
• 6 cups day-old country-style or sourdough bread, sliced into 1-inch cubes
• 1½ cups sharp cheddar cheese, grated
• 2 tablespoons green onions, chopped
Warm olive oil over medium high heat in a large skillet. Add onions and sausages and cook for about 5 minutes until sausages are lightly browned on one side. Flip sausages and cook until both sides are lightly browned and the onions have started to caramelize. Add kale and cook until just wilted, about 2 minutes. Remove from heat and transfer to a heat-proof dish to cool.
Grease a 12-inch oven-safe skillet or 9x13-inch baking dish with butter.
Whisk eggs, mustard, salt and pepper in a mixing bowl until blended, then whisk in milk.
Arrange ½ the bread cubes in prepared skillet or baking dish. Cover with ½ the sausage, kale and onion mixture, then top with ⅓ the grated cheddar and ⅓ the green onions. Repeat the process with remaining bread and sausage mixture, followed by another ⅓ the cheese and ⅓ the green onions. Pour egg mixture over the top. Use a spatula to press ingredients down and encourage bread to soak up egg mixture. Sprinkle with remaining cheese. Allow to sit on the counter at room temperature for at least 30 minutes, or cover and refrigerate for an hour to overnight.
Preheat oven to 350 degrees F. Bake until the strata is golden brown, the cheese on top is browning and bubbly, and no liquid seeps out when a knife is inserted into the center, about 35-40 minutes. Allow to cool slightly before serving. Top with remaining green onions just before serving.
Bacon and Eggs Benedict
• 8 slices cooked thick-cut bacon
• 4 large eggs
• 1 tablespoon white vinegar
• 2 English muffins, halved
• One batch hollandaise sauce (recipe to right)
• Chives, for garnish, optional
Cook the bacon: Preheat oven to 400 degrees F. Place bacon on a foil-lined rimmed baking sheet. Bake for 12-20 minutes, depending on how crispy you’d like it. Remove from oven and keep warm.
Poach the eggs: Bring a large pot of water to a boil, then turn the heat to low. Add white vinegar to water. Carefully crack each egg into a small ramekin and set aside. Use a spoon to create a vortex in the water simply by stirring in a large circular motion.
Carefully pour one of the eggs into the center of the vortex. Let egg cook for 3-4 minutes. Use a slotted spoon to remove egg and dab it with a paper towel to remove excess water.
Prepare the English muffins: Toast English muffins to your liking.
Assemble the eggs benedict: Stack ½ of English muffin, 2 slices of bacon and poached egg. Pour hollandaise sauce over the top and garnish with chives, if desired.
HOLLANDAISE SAUCE
• 3 egg yolks
• 2 teaspoons lemon juice
• 1½ tablespoons warm water
• ½ teaspoon Dijon mustard
• 6 tablespoons salted butter, melted
• 1 pinch cayenne pepper, optional
• Salt and pepper, to taste
Add egg yolks, lemon juice, warm water and Dijon mustard to a medium saucepan. Whisk until well combined. Place saucepan over low-medium heat, stirring continuously until slightly thickened. In a slow stream, add melted butter, whisking constantly. Hollandaise sauce is ready when thick enough to coat the back of a spoon. Add cayenne pepper, salt and pepper to taste. If sauce is thicker than you’d like, whisk in 1 teaspoon water or heavy cream at a time to thin it out.
Notes: Use fresh eggs to get a nicely shaped poached egg as the egg white is thicker. Swap the bacon out for Canadian bacon, ham or cooked sausage patty.
Steak and Egg Quesadilla
• ¼ pound skirt steak
• 1 tablespoon butter
• 3 large eggs
• 3 tablespoons oil
• 4 flour tortillas
• 2 cups Chihuahua cheese, shredded
• Salt and pepper, to taste
• Salsa
Slice skirt steak and season with salt and pepper. Cook in a medium skillet over high heat. Remove cooked steak and keep warm.
Add butter to skillet and scramble eggs until fluffy.
Remove eggs from skillet and keep warm. Wipe out skillet.
Add oil to skillet over medium heat. Place 1 tortilla in skillet and top with cheese, steak, eggs and cheese again to help it stay together. Place another tortilla on top and cook, turning once, until both sides are golden brown and cheese is melted. Repeat with additional tortillas and fillings.
Cut into wedges and serve with your favorite salsa.
Bananas Foster Custard French Toast
• 2 slices thick-cut brioche bread
• 3 tablespoons low-fat plain Greek yogurt
• 4 teaspoons brown sugar, divided
• 1 egg
• 1 small banana, peeled and sliced
• 1 tablespoon pecans, unsweetened and chopped 1/4 teaspoon ground cinnamon
Preheat the air fryer to 350 degrees F for 5 minutes.*
Use the back of a spoon to gently flatten the center of each slice of bread to create a well for custard. Set aside.
In a small bowl, combine Greek yogurt, 2 teaspoons brown sugar and egg, and whisk until custard mixture is smooth. Carefully spoon into the well of each slice of bread. Top with sliced bananas and pecans.
Combine remaining 2 teaspoons brown sugar and cinnamon in a small bowl then sprinkle evenly over each slice of bread.
Carefully transfer bread slices to air fryer basket. Air fry custard toasts for 8 minutes at 350 degrees F or until the top is firm and golden brown.
Use a spatula to transfer custard toasts to a cutting board. Allow toast to rest for at least 5 minutes, which will help the custard set before cutting. Slice toasts in half diagonally and serve.
*Note: Alternately, bake in a preheated toaster oven at 400 degreees F until custard is set and toast is crisp, about 10-12 minutes.
