4 minute read
Tastes
A PERFECT START
Whether you’re up at the crack of dawn or wait until brunch for your first munch, these three casserole dishes provide plenty of fuel—and flavor— for the day.
FRENCH SAVOYARDE WITH BACON, CHEESE AND LEEKS
Yields 4 servings
INGREDIENTS:
n▢8 eggs, lightly beaten with a fork n▢2 tsp. butter n▢2 Tbs. olive oil n▢4 medium potatoes, peeled and cut into small cubes n 6 rashers bacon, chopped n▢2 medium onions, chopped n▢2 oz. Gruyere cheese, roughly grated n▢salt and black pepper, freshly ground n▢Gruyere cheese, freshly grated, for serving n▢1 spring onion, finely chopped, for garnish
DIRECTIONS:
In a medium-sized frying pan measuring 14 inches in diameter, melt the butter and oil together over medium heat. Place the potatoes in the pan and fry them for about 10 minutes, tossing regularly and cooking until they are lightly golden and almost cooked through.
Add the bacon and onion to the pan and continue to cook these for a further 10 minutes or until the onion has softened.
Preheat the grill to the highest setting. Season the eggs with pepper and just a pinch of salt (it will get more saltiness from the bacon).
Arrange ¾ of the grated Gruyere cheese over the ingredients in the pan. Turn the heat up and pour in the eggs. Using a palette knife or spatula, draw the outside of the omelette inward, allowing the liquid egg to escape around the edges. At this point, your omelette will still look a little liquid on top. Sprinkle the rest of the cheese, then place the pan under the grill for less than 10 seconds to set the top.
Cut into wedges and serve with more freshly grated Gruyere cheese and spring onions.
For a lower fat option, replace ingredients with low fat milk, low fat cheese and chicken breast instead of eggs. You can try sourdough bread for added gut health benefits too. ”
—Stacey Marino, founder and nutrition coach, 201 Nutrition, Oakland
FRENCH TOAST CASSEROLE WITH SAUTÉED APPLES
Yields 8 servings
INGREDIENTS
n▢1 French bread loaf n▢8 large eggs n▢1½ cups milk n▢2 tsp. cinnamon n▢1 Tbs. vanilla extract n▢¼ cup sugar n▢maple syrup, to taste n▢powdered sugar, to taste
For the brown sugar cinnamon topping:
n▢4 Tbs. unsalted butter, melted n▢2 Tbs. brown sugar n▢1 Tbs. sugar n▢1 tsp. cinnamon n 1/8 tsp. salt
For the apple compote:
n▢2 Granny Smith apples, sliced ¼-inch thick n▢2 Tbs. unsalted butter, melted n▢1 Tbs. orange juice
DIRECTIONS:
Spray a 9x13 baking dish liberally with non-stick cooking spray.
Next, cut or tear your bread into cubes or small pieces and place into a large bowl. Set aside.
In a separate large mixing bowl, combine eggs, milk, sugar, vanilla and orange juice and whisk until combined.
Pour the mixture over your bread cubes and gently fold until combined. Transfer coated bread to the prepared glass baking dish, cover and refrigerate for a minimum of 2 hours or overnight.
Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375°F.
Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon and salt in a mixing bowl. Whisk until smooth.
Spoon mixture evenly over the top of your French toast casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
Place on a wire cooling rack to cool for 10 minutes.
While waiting for casserole to cool bring a sauté pan to medium heat. Add butter, apples and orange juice and sauté for about 8-10 minutes or until apples have softened.
Top with apple compote and sifted powdered sugar or a drizzle of maple syrup.
Tart Granny Smith apples paired with the fresh orange juice add zing to this traditional French toast bake. Bonus with this recipe is that the kids can help make it: Have them tear the bread (fine motor skills), crack and beat the eggs (hand-eye coordination) and place the ingredients in the baking dish. ”
—Kristy Baranovskis, health and wellness coach, Klean Eating with Kristy, Mahwah
AMERICAN STRATA WITH HAM, BREAD, ONIONS, CHEESE AND EGGS
Yields 8 servings
INGREDIENTS:
n 10 cups bread, cubed n 3 cups cooked ham, cubed n▢1½ cup cheddar cheese, grated n 1½ cup Monterey cheese, grated n 9 large eggs n▢2 cups milk n▢1 tsp. salt n▢1 tsp. dry mustard n▢½ tsp. garlic powder n ¼ tsp. black pepper n chives, for garnish
DIRECTIONS:
Butter or coat with cooking spray a 9x11-inch baking dish. Layer in bread, ham and cheeses.
In a medium-size bowl, whisk together eggs, milk, salt, mustard, garlic powder and pepper. Slowly pour over bread, ham and cheese. Cover with foil and place in the refrigerator overnight.
Take strata out of the fridge. Heat oven to 375°F. Bake for 30 minutes covered. Remove foil and continue to bake for 15 to 20 minutes until the top is golden brown and puffy.
Remove from oven and allow to cool for 5-8 minutes before serving. Can be stored, covered in the fridge for up to 4 days.
