Brunch | Kitchen Guy

Posts Tagged Brunch

Video: Baked Eggs in Tomato Baskets

Posted by Chef Jim on May 4, 2010 | 1 Comment

Here’s how to wow ‘em at breakfast or brunch.

Tags: eggs, baked eggs, tomatoes, breakfast, brunch

Recipe:

6 medium tomatoes
1 Tbsp. dried basil
1 Tbsp. dried tarragon
6 large eggs
1 cup shredded cheese (Parmesan or Swiss)
1 cup breadcrumbs
6 Tbsp. butter, melted

Preheat oven to 375. Cut thin slice from the top of each tomato and carefully cut out the pulp with a paring knife or a spoon, taking care not to pierce the skin. Sprinkle each tomato liberally with coarse salt and turn upside down on paper towels and allow the liquid to leach out.

Grease 6 individual ramekins or pudding cups. Sprinkle the inside of each tomato with basil, tarragon, salt and pepper and place upright in each cup. Gently break an egg into each tomato shell and bake 35 minutes or until the egg whites have set. Remove from the oven.

Blend melted butter, breadcrumbs and shredded cheese and sprinkle the tops of each egg liberally. Return to the oven and bake another 3 to 5 minutes, until the breadcrumbs are browned and the cheese has melted.

Tags:Baked Eggs, Breakfast, Brunch, Eggs, Tomatoes

Filed Under: Featured Articles & Videos, Newest Videos

Video: Sausage and Cheese Strata

Posted by Chef Jim on March 30, 2010 | Comments Off

Great brunch – especially for Easter Morning! Easy to prepare the night before so you’re ready for family and friends.

Recipe
1/2 cup sun-dried tomatoes
12 ounces Italian sausage
3 1/2 cups whole milk
8 large eggs
2 tsp. dried thyme
1 1/2 tsp. salt
freshly ground black pepper
11 bread slices, crusts trimmed, cut into 1-inch cubes
1/2 cup onion, diced
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1/4 cup goat cheese, crumbled
2 Tbsp. fresh parsley, minced

Soak the sun-dried tomatoes in very hot water for 15 minutes, then drain and chop the tomatoes. Saute the sausage, breaking up the meat with the back of a wooden spoon. When the sausage is browned and cooked through, drain on paper towels.

Butter a 13×9x2 glass baking dish. Whisk together the eggs, milk, thyme, salt and pepper. Add the sun-dried tomatoes, sauces, bread cubes, onions and Parmesan. Mix gently and pour into the buttered baking dish. Cover and refrigerate for at least 4 hours, but overnight is best.

Preheat the oven to 350 while bringing the refrigerated mixture to room temperature. Bake the strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with the shredded Mozzarella and goat cheese and bake until the cheese is melted, about another 5 minutes. Transfer the pan to a rack to cool for 5 to 10 minutes. Sprinkle with minced parsley, cut into squares and serve.

Tags:Breakfast, Breakfast Casserole, Brunch, Italian Sausage, Strata, Sun-Dried Tomatoes

Filed Under: Featured Articles & Videos, Newest Videos