Inner Chef

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Loaded Breakfast Biscuits

Loaded Breakfast Biscuits

Ingredients:

1 package Pillsbury Grands Homestyle Buttermilk biscuits

8 eggs

1 package Bob Evans pork sausage gravy

Colby-Jack finely shredded cheese

Bacon bits (NOT Bac-O’s)

Salt and pepper to taste

Directions:

Pre-heat oven to 350°. Lightly grease 8 jumbo muffin pans.

Prepare scrambled eggs with or without milk using salt and pepper to taste. Set aside.

Heat gravy and set aside.

Roll out each biscuit and lay in muffins pans. Bake for approximately 13-15 minutes. Remove from oven and spoon 2 Tbsp. gravy into each biscuit. You may have to press center of biscuit down with back of spoon.

Fill with scrambled eggs, top with shredded cheese and bacon bits.

Return to oven until cheese melts and bacon bits brown; about 6-8 minutes.

Remove from muffin tins and enjoy!

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Cooking Eggs in the Shell

Cooking Eggs in the Shell (Boiling or simmering) 101

There are so many ways to cook an egg. Boiling is not one of them. Simmering the eggs allows for more even cooking of the egg and better cooking of the eggs. Ever bite into a hard-cooked egg and it was like biting into a bicycle tire? Or the yolk was so dry that you needed a gallon of water to wash it down? Well, I have and its all to do with timing and how cold your eggs are before you start and the age of your eggs.

Here are three methods for that perfectly cooked egg.

Method 1

1. Bring your eggs to room temperature by (a) removing from the fridge 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water.

2. Place eggs in boiling water and return the water to a simmer.

     a. Soft-cooked: 3-4 minutes

    b. Medium-cooked: 5-7 minutes

  c. Hard-cooked 12-13 minutes

3. Drain immediately and cool under running water to stop the cooking. Cool just a few second if eggs are to be served hot. Cool further if they are to be used later or used cold.

To peel, crack the shell and pull it away; starting at the large end (where the air sac is located). For easier peeling, peel while still warm, and hold under running water to help loosen the shell. Very fresh eggs are hard to peel. Eggs for cooking in the shell should be several days old.

Method 2

1. Place eggs in sauce pan and cover with cold water.

2. Bring water to a boil. Reduce heat and simmer for the required time:

a. Soft-cooked: 1 minute

b. Medium-cooked: 3-5 minutes

c. Hard-cooked: 8-9  minutes
Method 3

Proceed as in Method 2, but remove pan from heat and cover as soon as it comes to a boil. Let stand off heat for 20 minutes.

Inner Chef Note: When peeling your eggs under water, do not turn your faucet on full blast; you risk hurting your eggs. A steady stream of water going under the shell as you pull the shell away works wonders.

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Seven-Layer Breakfast Casserole

Seven-Layer Breakfast Casserole                       Serves: 4-6

 

Don and I have spent the last 3 Sunday mornings playing in the kitchen (what else is there to do now that boating season is over?). Twice we have played around with strata and this week we decided on a breakfast casserole. Taking our favorite things and putting them into one dish.

Ingredients:

6 eggs, scrambled and cooked

1 bag (14 oz.) Frozen Pepper and Onion Blend, thawed and chopped and cooked

1 bag refrigerated sausage gravy (Bob Evans, etc.), cooked according to package

1 canister Grand’s® Homestyle Biscuits, baked according to package directions

¾ cup shredded Colby-jack cheese; divided

1 bag frozen roasted potatoes, baked according to package directions

Pre-made real bacon pieces (NOT BACO’S)

Directions:

Preheat oven to 350°.

Toss pepper onion blend with potatoes, after they are prepared. Set aside.

  1. Slice 3 baked biscuits in half and place in bottom of 8×8 baking dish; top and bottom of biscuits facing down in dish.
  2. Spoon heated gravy over biscuits.
  3. Layer potato/veggie mixture over gravy.
  4. Sprinkle ¼ – ½ shredded cheese over potato mixture.
  5. Spoon scrambled eggs over cheese.
  6. Spoon remaining cheese over eggs.
  7. Sprinkle with bacon pieces.

 

Bake in oven until heated through and cheese is melted; about 20-30 minutes.

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Dill-Deviled Eggs

Dill-Deviled Eggs       Using: 1 dozen eggs

1 dozen hard-cooked eggs; sliced in half lengthwise

Mayo**

Dijon Mustard**

Fresh Dill

Salt

Pepper

Celery Salt

Smoked Paprika

 

  1. Place eggs in large saucepan; covering with water just about 2” above eggs. Bring to a boil; reduce heat and simmer for about 10 minutes. Remove from heat, drain and transfer eggs to an ice bath to cool; about 10-15 minutes.
  2. Shell cooked eggs and slice eggs in half, lengthwise. Remove yokes and set aside.
  3. In a medium bowl; add cooked egg yolks and mash with spoon or fork and set aside. In another bowl; add mayo and mustard and stir until smooth. Add finely chopped dill, salt and pepper and celery salt to taste. Remember to start on the low side with seasonings; you can always add but you can never take away. Mix mayo mixture with egg yolks until smooth.
  4. Fill a pastry bag fitted with a star tip or a spoon to fill cooked egg whites with yolk mixture. Top off with a dash of smoked paprika and a small piece of fresh dill.
  5. Chill until ready to serve.

REMEMBER THIS: You should never let you deviled eggs sit out for more than 2 hours! A great idea is to lay the serving platter on a small bed of crushed ice to keep them cool.

**The mayo and mustard combo is really a taste-as-you-go thing. Some people like more mustard than others. Start with ¼ cup mayo and 1 tsp. mustard, taste it…wait for it…let your taste buds work for a few seconds and then decide if you need more of one or the other. If you add more mayo; do it by teaspoons or your yolk mixture will be too wet and runny.

deviled eggs


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Breakfast Pizza

Breakfast Pizza     Makes: 2 pizzas

What you need:

1 dozen eggs

1/4 cup milk

Salt and Pepper to taste

Bacon bits

2 Sausage gravy packets (I use Bob Evans ready-made; in the sausage section)

2 Ready-made pizza crusts (I use Kroger brand)

1 package shredded Colby-Jack cheese

What to do:

PREHEAT OVEN to 375 degrees.

1. Whisk milk and eggs. Heat large skillet over medium heat. Make scrambled eggs. Salt and pepper to taste.

2. Meanwhile, microwave gravy packets, put in bowl and stir well.

3. Lay pizza crusts directly on center rack of oven and bake for 5-7 minutes (just to warm).

4. Remove crusts from oven and spoon sausage gravy onto each crust. Top with scrambled eggs. Sprinkle with cheese and then bacon bits.

5. Return crusts to oven and bake until cheese is melted.

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Pita Breakfast Pizza

Pita Breakfast Pizza                        Makes: 2

(Chow.com)

 Ingredients

2 pitas

1 cup shredded mozzarella cheese (about 4 ounces)

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 cup loosely packed baby spinach leaves

2 large eggs

Kosher salt

Freshly ground black pepper

1 tablespoon finely grated Parmesan cheese

Directions

  1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
  2. Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
  3. When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper. Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
  4. Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.