Category Archives: Breakfast

2-Ingredient Pancakes

GLUTEN-FREE & DELICIOUS

 

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Start with 1 Banana and 1 Egg.

 

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Put into a bowl for mashing.

 

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Mash – with fork or masher.

 

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Cook in oiled pan for a couple minutes each side on medium-low heat.

 

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Enjoy on its own, or with a dallop of Peanut Butter or Nutella.

 

Jim’s Dough Makin’

Crostinis, loaves, croutons, French bread, Italian bread, pastries, he makes it all.

He gets upset when a grocery store doesn’t carry Pita bread.

He is… Chef Jimi Karanikolaou.


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With a collection of recipes from his Grandma Bev, to his own creations, Chef Jimi is a bread connoisseur! He makes the best, buttery dinner rolls.  

Croque Madame: The Fancy Breakfast

This is the style I would use to make someone breakfast in bed for a special occasion. And it’s easy!

Ingredients:

  • Non-stick cooking spray
  • 6 slices of white bread, with crusts cut off
  • 6 eggs
  • Butter
  • Bacon (or Ham)
  • Salt and pepper
  • Shredded cheddar and Colby cheese for garnish

Béchamel (cheese sauce):

  • Butter
  • Flour
  • Milk (I used whole)
  • some grated Parmesan cheese

For the Bacon:

Preheat oven to 425° F.

Cut bacon pieces in half and place flat on baking dish. Bake until almost crispy (usually under 10 minutes).

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For Béchamel cheese sauce:

In a pan, melt butter and mix with equal parts flour to make a roux. Make it a little thicker than usual. Add milk and stir constantly. Then add some grated Parmesan cheese to taste, not much, we’re not making an Alfredo Sauce. Add salt and pepper.

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Turn oven to down to 350°s F.

Cut edges off the bread and flatten with a rolling pin.

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Brush melted butter around the edges and corners. Today, I didn’t have a brush so I drizzled the butter on with a spoon.

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Spray a muffin pan with non-stick spray. While folding the edges to fit, place the bread slices in. Press the inside down slightly to mold it in.

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Place one bacon piece in each mold.

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Crack open the eggs over a bowl and get rid of a little of the egg whites. The entire egg would over-flow in the mold. Place egg on top of bacon. Sprinkle with salt and pepper.

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Using a spoon, pour on the cheese sauce to each one. Bake for 15 minutes if you want your eggs over-easy and 17 – 18 minutes for more well done.

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Sprinkle on shredded cheddar cheese for added color and garnish.

The Simple Breakfast

Bacon… and… Eggs.

The most simple yet satisfying breakfast I can think of.

  • Preheat oven to 425°F.
  • Align bacon on baking dish.

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  • Place bacon in oven for about 10 minutes or until desired crisp.

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  • In a small pan, spray lightly with non–stick spray, and crack 2 eggs in (I wouldn’t do more than 3 at a time).
  • Add salt and pepper.
  • Keep on medium–low heat.

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  • Immediately place a lid on. I like my eggs over–easy so it takes just a few minutes.

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If your eggs are very fresh, you’ll notice a layer that isn’t cooking very well. Tilt the pan back and forth a little until the edges of this layer reaches the heat. That helps. FYI: This layer is called the middle albumen and is very high in protein and riboflavin! 

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The bacon looks super greasy here so I normally place them on paper towels when they’re done.

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I would always like at least one piece of toast to sweep up what’s left of the yolk on my plate.