Tag Archives: breakfast

Brown Butter Egg Whites

Have you ever made a recipe that calls for egg yolks, leaving you with multiple eggs’ worth of whites to waste?

Don’t fret, I’ve come up with a perfect use for those lone whites that is delicious enough to make keeping up with them worthwhile.

Ingredients

1 Tbsp butter

4 egg whites/ 1/2 cup liquid egg whites

1 slice white american cheese (broken up into small pieces)

salt and pepper to taste

Something carby to accompany your eggs (crusty bread, toast, rice, etc)

Equipment

small nonstick pan (you can use a well seasoned carbon steel/ cast iron of you’d prefer), rubber spatula

  1. Heat your tbsp of butter over medium-high heat until the bubbling subsides and the milk solids have darkened. Season your egg whites with a pinch of salt, 2-3 cranks of freshly ground black pepper and your broken up slice of cheese.
  2. Immediately turn the heat down to medium-low, and add your egg whites.
  3. Stir it quickly with your rubber spatula, incorporating the butter into the eggs and breaking up any large curds that form.
  4. Once the whites are no longer watery and are almost completely firmed up, remove them to a plate and enjoy with your preferred carb!

Pain au Chocolat French Toast

***I recommend only using Pain au Chocolat/ chocolate croissants that have 2 batons of chocolate per croissant each

Serves 2 people

2 pain au chocolat

2 large eggs

1/2 cup buttermilk

1 tbsp light brown sugar

1/2 tsp vanilla paste/ extract

1 tsp cinnamon

a 3-finger pinch of salt

1 tbsp butter

Agave, powdered sugar, berries to serve

Equipment: bread knife, whisk, large mixing bowl, pan with nonstick capabilities, spatula

  1. Preheat your pan over medium-low heat.
  2. Using a bread knife, carefully cut the croissants down the middle in between the batons of chocolate and set aside.
  3. Thoroughly whisk together all the rest of the ingredients excluding the butter to make the custard. Make sure the whites and yolks are completely incorporated with each other before moving on.
  4. Add the pain au chocolat halves to the custard and then add the butter to your pan. When the bubbles in the butter have subsided, remove the croissants and add them cut side down to the hot pan. Careful not to overcrowd the pan, work in batches if needed.
  5. Once the first side is golden brown and dry in appearance, flip them and give them a light press to slightly to help with the other side’s browning. Don’t crush them or flatten them all the way!
  6. If you have any leftover custard, I recommend spooning a little extra in over the French toast after you’ve flipped them to give their interiors extra creaminess.
  7. Plate and then drizzle a bit of agave over the top. Dust them with powdered sugar and serve alongside fresh berries of your choice to help cut the richness of the French toast.
  8. Enjoy!

Vegetarian Cabbage Frittata

Frittata:

3 tbs olive oil

1/4 of a head of cabbage diced

1/4 a small yellow onion diced

2 stalks of celery sliced 1/4 inch thick

1 tsp salt

2 tsp garlic powder

1 tsp onion powder

2 tsp chipotle chili powder

8 eggs, scrambled thoroughly with a fork or whisk

3 oz feta cut into small cubes (1/2 inch)

3 oz smoked gouda cut into small cubes

Crema:

1/2 cup sour cream

juice from 1 lemon

1/2 a bunch of dill, chopped

2 scallions, sliced very thin on a bias

Equipment needed: chef knife, cutting board, flexible spatula, fork/ whisk, pan with nonstick capabilities (I recommend a well-seasoned carbon steel pan but regular nonstick is fine), plate for flipping

  1. In a nonstick pan of your choice, preheat 2 tbsp of your oil over medium heat. Once shimmering, sauté the prepped vegetables until the edges just start to brown.
  2. Add your spices and cook for 30 seconds, then turn the heat down to medium-low.
  3. Add the rest if your oil to the pan and pour the eggs on top of everything. Evenly distribute the ingredients in the pan with your spatula.
  4. Add the cubed cheese and let the whole thing cook, undisturbed for 10 minutes. Be careful to keep your eye on it in case the heat is too high.
  5. Once the eggs are cooked most of the way through and there is very little liquid egg sitting on top, flip the frittata over using a plate turned upside-down on top. With your hand firmly pressed on the plate, turn the pan over with the plate and slide the frittata back into the pan once it’s flipped.
  6. Let it cook for another minute or two and remove it from the pan and let it rest on a non-plastic cutting board.
  7. While the frittata rests and cools slightly, make the crema. Mix together the sour cream with the chopped dill and lemon juice.
  8. Cut the frittata into wedges and serve with the crema dolloped on top and the sliced scallion sprinkled over the plate.

For some extra protein, sauté some dry Spanish chorizo with the vegetables and leave out the 3rd tbsp of olive oil.

I hope you enjoy my recipe!

White cheddar biscuits with Calabrian chili butter

2 cups/ 300 g all-purpose flour

1 tbsp/ 14 g sugar

2 tsp/ 12 g kosher salt

2 1/2 tsp/ 8 g baking powder

1/2 tsp/ 4 g baking soda

1/2 cup/ 15 g very cold unsalted butter, grated

1 cup/ 80 g shredded aged white cheddar (look for labels that describe it as tasting similar to parmesan)

1 stick softened, unsalted butter

1 large head of roasted garlic (about 8 decent sized cloves)

2 tsp chopped Calabrian chilis (use 1 tsp if you don’t want it as spicy)

zest of 1 grapefruit (or 2 lemons)

a 4-finger pinch of flaky salt

  1. Combine all of the dry ingredients with the butter and cheese and mix thoroughly. Stir in 1 cup of cold buttermilk and mix until no dry spots remain.
  2. Wrap the dough in plastic and rest in the fridge for 30 minutes. After this time, lightly flour your clean countertop and roll out the dough until it is 1/2 inch thick. Fold like a triple-folded pamphlet and roll out again the same way, folding the same way at the end. Try to keep the edges as squared away as possible.
  3. Cover and rest the dough for 15 minutes. Then cut into 8 even squares/ rectangles. Place on a sheet tray with a finger width of space between each one.
  4. Brush with the egg wash and bake at 400℉ for 10- 15 minutes, or until golden brown on top and bottom.
  5. Make your compound butter. Wrap in plastic to chill. Once solid, cut into square pieces to place inside of your warm, sliced biscuits.