USVI-On-Line

hmmm. I'm thinking.
I did a NY breakfast lsat year and I made scrambled eggs that everyone enjoyed but I did them last minute.

Did you see JT's quiche recipe? Apple and sausage. It sounded good.

barefoot contessa is making cherry almond granola. looks good

Have you ever made a strata? Epicurious.com has a recipe for one with brie and chives that is very good. Another good epicurious recipe for holiday breakfast is their creme brulee french toast. Maybe it's a little different from the one you usually make.

Another neat recipe I found in one of the Blanchard cookbooks was for sweet basil bacon. Basically, you bake bacon at 400 degrees. After 10 minutes, flip it over, sprinkle it with brown sugar and dried basil, then finish baking. It is really addictive!

Country ham biscuits! I make them ahead, freeze them and plan on 8 per person.

Cheers, RickG

RickG wrote:Country ham biscuits! I make them ahead, freeze them and plan on 8 per person.

Cheers, RickG

can you splain yourself?????

We Have prime rib roast and lobster on Christmas eve I use the left ove roast cut thin and make a lobster hollanday sauce to make eggs benedict with

I'm eating at Waterguys house this year!!

How about Hopple-Popple??

Take a pound of hot sausage and brown it up, drain.

Take 3 baking potatoes and microwave until almost done, cool a bit, then slice into rounds.

Beat 12 eggs until mixed well.

Slice 3 granny smith apples.

Take your largest cast iron pan and put a bit of oil in the bottom and rub on the sides, sprinkle bottom of pan with salt and pepper. Put the potato rounds down onto the pan, cover with the cooked sausage, and then the apples. Pour the eggs over all and bake at 350 until set. About an hour.

Remove from oven and invert onto a plate. The potatoes will be brown and crusty. Yum!!

Enjoy!!!

I know this may not be "fancy" but we have a Christmas morning tradition of Apple Dumplings for breakfast.

I put the Dumplings in a baking dish, sprinkle them with sugar, pour some milk in the dish and bake them while we open presents.

When the presents are unwrapped, the Apple Dumplings are ready to eat.

The are super yummy, sweet (which means the kids will eat them), and allows me to spend my time in the living room with my family instead of the kitchen

XOXO
Bug

RickG wrote:Country ham biscuits! I make them ahead, freeze them and plan on 8 per person.

Cheers, RickG

OMG I knew I liked you. I always fight for the country ham, everyone else is all about the honeybaked which is good but I am a salty ham girl!

We have a country ham sliced about this time every year and eat on it for a month. With some pans of homemade biscuits, and white gravy, we are set for
the day for food.

Here is how I make my redeye gravy:

The night before I brew a pot of coffee and then set it aside for the next day. Leftover coffee works best for redeye gravy.

I actually pour the coffee ON the country ham as it is frying in the pan. This gives is a brownish color and helps to make it extra tender and takes away some of the saltiness.

Yum! Now I want some....

I usually make sausage gravy and bisquits and Creme Brulee french toast. Then I have Bagels, lox, cream cheese, tomato, cucumber, and capers and a large fruit salad.

X - what is your recipe for the Creme Brulee french toast?

Here is the recipe that I use. We had it at a B&B in Chatham, MA and when we asked for the recipe, they gave us this link. I love it!
http://www.bbonline.com/recipe/index.html


1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 - 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.

oooh, I love Creme Brulee anything!

Our Christmas morning breakfast has been Fried Dough and Egg Nog for as long as I can remember. Pretty simple!