March 19, 2013
Tags: breakfast, Pioneer Woman
This was a fantastic make ahead breakfast dish! Mom and I made it when she was here this past weekend. PW suggests in the Variations that you can use bacon instead of sausage, which we did. I also added mild green chiles to the dish on a whim. I thought it was excellent and actually I would have omitted the red bell pepper if I was going to make it again, keeping the green chiles. One last change we made was we made 3/4 of the dish using a 1 1/2 quart dish instead of 2 quart, six eggs..etc. It was only 3 of us and Kate since dad wasn’t here, so we didn’t want to make too much.
Once again, PW hits a home run! 5 stars!
May 1, 2012
We’re off with a bang! Ree’s Breakfast Pizza is “indubitably delicious!” (Anyone else remember Crispy Critters?) Bacon, eggs, hash browns, cheese…what’s not to love? I pretty much followed the recipe to the letter, except I roughly halved the recipe. It was still huge. I think the Pioneer Woman usually cooks for more than two at a time.
Next time I would crisp the hash browns more before putting them on the pizza. Also, I would make sure to make little nests for my eggs, so I don’t break the yolk when the egg starts to roll right off the crust! In fact, the more I think about it, this recipe would lend itself to little mini pizzas, and thousands of variations. I’ll probably make this again with whatever I have on hand.
Matt gave this a solid 8 out of 10, and I’ll give it the same score.
July 25, 2010
Tags: eggs, fruit, pancakes, sausage
I watched Anne Burrell make this on the show Bets got me hooked on, Secrets of a Restaurant Chef. So good! I made it for Will and we enjoyed Mimosas too! :o)
Lemon and Ricotta Pancakes with Strawberry Coulis
Strawberry coulis:
- 1 quart strawberries, topped and quartered
- 1/2 cup sugar
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt, plus a pinch for egg whites
- 1 heaping teaspoon baking powder
- 4 eggs, separated
- 1 heaping cup ricotta cheese
- 3/4 cup milk
- 2 Meyer lemons, zested and juiced
- Butter, for cooking the pancakes
- Powdered sugar, for dusting
Directions
Strawberries:
Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
Pancakes:
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
What a flapjack!
Baked Eggs with Sausage and Mushrooms
Ingredients
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Directions
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
Serve with grilled bread rubbed with garlic, if desired.
Now that’s an egg!