Ham and Broccoli Egg Casserole

xmas eggs

Ham and Broccoli Egg Casserole

The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.

Ingredients:

7 eggs
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper

Directions:

Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 3/4 cup of cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/4 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

Inspired by: http://www.foodnetwork.com/holidays-and-parties/packages/holidays/holiday-central-how-tos/mix-and-match-brunch-casserole.html?oc=linkback

Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

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Blue Crab Cake Eggs Benedict with Fried Green Tomato and Jalapeno Hollandaise

We decided to forgo Easter brunch in the Quarter, and take a stab at making something fancy at home. Although we missed Chris Owens Easter parade this year, we enjoyed brunch in the comfort of our front porch, relaxing with great company and bottomless mimosas. 

Blue Crab Cake Eggs Benedict 

Ingredients:

3 eggs

1 tbsp olive oil

1 1/2 tsp white vinegar

1 tbsp salt

Fresh crab cakes from Whole Foods

Fried Green Tomatoes (see recipe below)

Jalapeno Hollandaise (see recipe below)

Directions:

Preheat over to 350 degrees

Spray baking sheet with oil

Place crab cakes in over or 15  minutes

 

Poached Egg Directions:

Poached eggs are a particular challenge. Follow this recipe, and you will actually get perfect poached eggs, reliably.

Before you do anything, you’ll need to pass your eggs through a fine mesh filter. Crack an egg over a cup or mug into a mesh filter, and let it sit for a few minutes. The least dense part of the egg white will drip through, leaving only the more dense egg white behind. Pour out the loose white after a few minutes and transfer the egg left behind in the mesh filter to the cup/mug. Repeat this process for the remaining number of eggs.

Use a medium sized saucepan and fill it with enough water to cover the eggs. This is about 3 inches of water and for three eggs amounts to about a quart of water. To this amount of water, add the white vinegar and salt, and bring the water to a boil. The purpose of the vinegar is to help keep the whites of the eggs together, and the purpose of the salt is to give a bit of flavor and egg buoyancy.

Once the water has started boiling, turn the heat down to a low-medium, about a 3-4 on a scale of 10. Carefully tip the eggs from the cups into the water, but watch your velocity. Too quick and the yolk could break, too slow and the whites could break. Be confident, and that’s the right speed.

Let the eggs poach for 3 minutes. At about this time, the eggs should start to float up from the bottom. This means they are done. Scoop them out with a slotted spoon and enjoy your perfectly poached eggs.

 

Crab cake directions:

Heat olive oil in pan over medium heat. Place crab cakes in pan and cool until browned on both sides.

Plate crab cakes. Top with fried green tomatoes. Carefully place poached egg on top. Drizzle with jalapeno hollandaise.

 

Fried Green Tomatoes

INGREDIENTS

  • 3 medium, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 Tbsp Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup cornmeal
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil or other vegetable oil

METHOD

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Jalapeno Hollandaise

1 jalapeno
2 egg yolks
1/2 stick butter melted
juice of half a lemon
1/4 t seasoning salt
4 T hot water
pepper to taste

De-seed the jalapeno and add to a small food processor along with the yolks, lemon juice and salt and pepper. Pulse until well combined. Melt the butter and add this to the food processor and combine all ingredients until creamy and thick.

Creole French Toast

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Creole French Toast

Ingredients:
French brioche bread
2 eggs
1 tsp vanilla
1 shot spiced rum
1 Tbsp milk or cream
1 tsp cinnamon
Brown sugar
Maple syrup
Molasses

Directions:

1) Mix the egg with the rum, milk, cinnamon, and vanilla.

2) Dip the slices of brioche into the egg mixture soaking each side and place slices into medium temp skillet.

3) Cook until golden brown on each side. Remove from pan.

4) Top with brown sugar, maple syrup, and a light drizzle of molasses.

Low-Cal Organic Blueberry Muffins

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Low-Cal Organic Blueberry Muffins

  • 1 1/2 cups whole wheat flour

  • 1/2 cup white splenda

  • 2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt
  • 1 cup skim milk
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 tablespoon vegetable oil
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar splenda
  • 1/2 teaspoon ground cinnamon (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. Whisk whole wheat flour, white splenda, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
  3. Combine brown sugar splenda with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Guilt-Free Cajun Crab Cake Benedict

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Guilt-Free Cajun Crab Cake Benedict

I’ve decided to try a  new diet called the 5:2 Fast Diet.  Basically, you fast (eat under 500 calories) for 2 days of the week and eat normally for the other 5. I was craving Eggs Benedict and although it was not one of my “fast days,” I knew I would feel guilty eating so much butter. I found a recipe online using yogurt instead and it was delicious. Scott added a little bit of Curry powder to his a really enjoyed it. I recommend it even if you aren’t counting calories!

Serving: For 2

Guilt-Free Hollandaise Sauce

Ingredients

1 cup low-fat plain yogurt, plain
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 pinch fresh ground pepper
1 tbsp fresh chives
1 tsp of Tony Chachere’s
1 cup of frozen Southern Style Hashbrowns
2 frozen Cajun Crab Cakes
2 eggs

Directions:

1 Use double boiler or like me – place a strainer/sieve over a sauce pan of water and place a bowl in the sieve.
2 Beat yogurt, lemon juice, egg yolks well
3 Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
4 Remove from heat and stir in salt, mustard, pepper and Tony’s and chives.

Top baked country hashbrown potatoes with baked Cajun Crab Cake (follow baking instructions on package) and poached egg. Top with Guilt-Free Hollandaise.

Inspired by: <a href=”http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback”>http://www.food.com/recipe/yogurt-hollandaise-sauce-368990?oc=linkback</a&gt;

Ham, Broccoli, Egg, and Cheese Casserole

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Ham, Broccoli, Egg, and Cheese Casserole

Ingredients:

12 slices bread
10 oz. pkg. frozen broccoli, chopped & cooked
2 c. cubed cooked ham
3 c. shredded cheddar cheese
1 tbsp. minced onion
3 1/2 c. milk
6 eggs, slightly beaten
1/4 tsp Tony Chachere’s seasoning
1/4 tsp mustard

Directions:
Cut out bread rings. I used a shot glass and water glass to make rings but a doughnut cutter is ideal.  Cut remaining  bread scraps into 1/2 inch cubes. Layer bread scraps (not rings), broccoli, ham, cheese and onion in greased 3 quart casserole. Repeat layers. Mix eggs, milk, seasoning and mustard together and pour over all. Refrigerate for several hours or overnight. Bake at 325 degrees for 55 to 60 minutes uncovered. Let stand 10 minutes before serving.

Jalapeno Jack Cheese Grits and Grillades with Poached Eggs

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Grits

Ingredients:

1/2 cup stone ground yellow grits
2 cups water
2 Tbsp butter
2 ounces jalapeno jack cheese
1/2 tsp salt

Directions:

Put the grits in water and bring to boil. Lower temp to simmer. Add butter and salt and cover for 45 minutes, stirring often. After 45 minutes, add the cheese and stir and simmer for at least another 10-15 minutes.