Tagged "Breakfast"


Blood Orange & Cocoa Waffles

Posted by Rachel Dougherty on

 

Ingredients:
1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Olive Oil

Instructions:
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron. 

Serve warm waffles with fresh fruit, peanut butter, or maple syrup!

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Simple Asparagus, Ham, and Grueyère Fritatta

Posted by Rachel Dougherty on


Ingredients
1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces
2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces (spinach works too)
1 bunch green onions finely chopped - you could also opt for shallots or onion here instead
1 cup Canadian bacon or smoked ham cut into 1" pieces - or go meatless with sauteed mushrooms
1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it's all good
8 large eggs, whisked
1 teaspoon salt or to taste
fresh ground pepper
1/4 cup UP EVOO or any infused olive oil of your choice.

Preheat the oven to 375 F.

Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve.

In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions, asparagus, and saute over medium heat for another 2 minutes.

Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light, healthy meal.

Serves 6-8
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Savory Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg

Posted by Rachel Dougherty on

 

Crepe Batter

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley and/or basil
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous. 
Heat a nonstick 10" pan over medium heat 2 teaspoons UP Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling

Crepe Filling
3 teaspoons UP extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic, or Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground black pepper
For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
Fried Eggs
1 tablespoon UP Extra Virgin Olive Oil
4 large hen eggs
Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside 
For Assembly
4 ounces Gruyere cheese or any other type melting cheese, shredded
4 eggs cooked sunny side up, poached, or however you like them
additional salt and pepper to taste
1 tablespoon UP Extra Virgin Olive Oil
Wipe clean the 10" non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately. 
Makes 4
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Oven Baked Eggs in a Brioche Basket + Heart Healthy Olive Oil = Breakfast of Champions

Posted by Rachel Dougherty on

This simple, healthy breakfast is a staple in my household. Try adding in some diced veggies or your choice such as tomatoes, green onions, or mushrooms to switch up the flavors.

Ingredients:

8 slices of bread (1/2" thick slices)
8 large eggs 
1/2 cup olive oil of choice - any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop or two of truffle oil (for a seriously luxurious experience).
Fresh ground pepper (optional) to taste
A few pinches of fine sea salt to taste

Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.

Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.

Serves 8

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Cranberry Nut Granola with Lime Olive Oil and Coconut Balsamic

Posted by Rachel Dougherty on

This delicious granola is the perfect topper for Greek yogurt but is flavorful enough to stand alone as a healthy on the go snack! Try also adding some dried pineapple or papaya for a more tropical flavor. 


Ingredients: 

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews or almonds
1/2 cup unsweetened flaked coconut
1/2 cup Persian Lime Olive Oil
1/3 cup of Coconut White Balsamic reduced by half and cooled

 

Cooking Instructions :

Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey if preferred until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Sprinkle with sea salt if desired. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. 

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