Tuesday, November 2, 2010

BLT Egg Bake Recipe

Ingredients

* 1/4 cup mayonnaise
* 5 slices bread, toasted
* 4 slices process American cheese
* 12 bacon strips, cooked and crumbled
* 4 eggs
* 1 medium tomato, halved and sliced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup milk
* 1/2 cup shredded cheddar cheese
* 2 green onions, thinly sliced
* Shredded lettuce

Directions

* Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
* In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.
* In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce. Yield: 4 servings.

Monday, November 1, 2010

Bistro Breakfast Panini Recipe

Ingredients

* 6 bacon strips
* 1 teaspoon butter
* 4 eggs, lightly beaten
* 4 slices sourdough bread (3/4 inch thick)
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 3 ounces Brie cheese, thinly sliced
* 8 thin slices apple
* 1/2 cup fresh baby spinach
* 2 tablespoons butter, softened

Directions

* In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
* Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.
* Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.
* Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Leek Tart Recipe

Ingredients

* 2 cups all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon sugar
* 1/2 cup cold butter
* 9 to 11 tablespoons cold water
*

FILLING:
* 1 pound thick-sliced bacon, diced
* 3-1/2 pounds leeks (white portion only), sliced
* 2 tablespoons all-purpose flour
* 4 eggs
* 1 cup half-and-half cream
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon ground nutmeg

Directions

* In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes.
* In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside.
* On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes.
* Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Serve warm. Yield: 10-12 servings.