A Midsummer Night’s Breakfast
07 May 2018
Let the parents sleep in on Mother’s Day and Father’s Day―treat them to breakfast-for-dinner instead.
By KIM BYER
You’ve probably heard the delicious rumor that breakfast isn’t just for mornings anymore. It’s a bona fide food trend for folks who need to be told what to eat (and when, apparently). But for all of us not-a-morning-person people, this trend is simply a joyful excuse to add more bacon to our diets.
So, let’s celebrate this newfound breakfast-in-bed-at-all-hours freedom. Pour yourself a big bowl of granola (or Cap’n Crunch) and cuddle up with these morning-to-midnight menu ideas. Our prime-time lineup includes spicy tortillas made with breakfast sausage, three-ingredient biscuits as big and fluffy as your cat’s head, smoky pimiento cheese grits, and a smoked salmon toast so elegant, it tempts a cocktail. Breakfast-for-dinner desserts include a puffed up Dutch baby pancake (be sure to circle the guests when you unveil it from the oven) and a French toast casserole bursting with baked fresh blueberries.
Summer is here, friends. Grab a glass of rosé and an egg whisk and let’s slay this breakfast dragon.
Sausage and Cheddar Tortillas
1 lb. breakfast sausage
4 flour tortillas
4 ounces shredded cheddar cheese
Butter for frying
Handful of cilantro, chopped
Sour cream, limes, hot sauce, and sliced jalapenos for serving
- In a large skillet, fry the sausage and strain the grease. Cook eggs with the sausage, until the yolks are set and the egg whites are opaque.
- Place four tortillas onto a buttered grill. Sprinkle cheese on top. When cheese melts, place one egg and ¼ of the sausage onto a tortilla.
- Add slices of avocado, cilantro and toppings and serve.
Yields 4 biscuits
¾ cup whole milk
½ cup mayonnaise (yes, Duke’s)
2 cups flour plus extra for dusting
- Preheat your oven to 400°F. Using a medium-sized bowl, whisk the milk and mayonnaise together. Put the flour into a larger bowl and make a well. Slowly incorporate the liquid into the center of the bowl. The mixture will be very sticky, so with flour-covered hands, gently turn onto a generously floured flat surface.
- Coat the mixture with flour until a soft-as-air dough ball forms. Slice the ball into four equal parts and gently form hamburger-bun sized biscuits.
- Place these onto a greased baking sheet and bake for 15 minutes or until golden.
Tip: Serve warm BLT-style with basil or try honey and cantaloupe.
Twilight Toast with Smoked Salmon & Caviar
4 ozs. cream cheese or crème fraiche
4 slices of bread, toasted with butter
1 8-oz. package wild-caught smoked salmon
1 small cucumber, thinly sliced
Salmon roe, lemon rind, dill, and/or chives for topping
Spread toast with cream cheese then layer cucumbers, smoked salmon and toppings.
Tip: This toast tastes better with a flute of champagne or a chilled glass of rosé.
Smoky Pimiento Cheese Grits
Yields approximately 1 cup pimiento cheese
4 ozs. cream cheese
1/2 cup mayonnaise
1 tablespoon smoked paprika
4-5 whole pimientos, sliced
4 ozs. sharp yellow cheddar cheese, grated
4 ozs. extremely sharp white cheddar cheese, grated
Kosher salt and freshly ground pepper, to taste
Good quality grits, prepared according to instructions
Thyme, chives, basil or other fresh herbs, snipped
- In a medium-sized bowl, blend cream cheese, mayonnaise and paprika until smooth. Stir in pimiento and cheeses, and then season to taste.
- Add hot grits to bowls and spoon the pimiento cheese on top. Top with snipped herbs and serve.
Dutch Baby Pancake with Bananas, Berries & Chocolate
½ cup all-purpose flour
½ cup milk
3 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon kosher or sea salt
3 tablespoons butter
Banana slices, berries and hazelnut spread for serving.
- Heat the oven and a heavy 9 to 10-inch skillet to 425°F. In a blender or food processor, blend flour, milk, eggs, sugar, vanilla extract and salt until smooth.
- Carefully remove the hot skillet and melt the butter, swirling it around the pan and up the sides.
- Pour in batter and bake for 25 minutes or until pancake edges are puffed and golden. The pancake will fall quickly after cooling. Add toppings, slice and share!
Blueberry-Lemon French Toast Bake
4-5 cups of day-old sweet bread, such as brioche or Hawaiian rolls, chopped into cubes
10-oz. jar prepared lemon curd (divided use)
¾ cup whole milk
1 tablespoon poppy seeds
12 ozs. fresh blueberries
Zest of one lemon
1 tablespoon granulated sugar
- Butter a medium-sized casserole dish and add the bread cubes.
- In a small bowl, whisk the eggs, half of the jar of lemon curd, the milk and poppy seeds together. Add blueberries to liquid and pour over bread cubes.
- Sprinkle on sugar and chill for one hour (or overnight).
- Bake for 30 minutes at 350°F or until puffed and golden. Serve with remaining lemon curd and lemon zest.
Tip: This casserole can be assembled and chilled overnight for an easy morning meal.