HOW TO: Egg Sandwich

Scrambled egg on wheat toast was my mothers solution to breakfast on the run. Particularly for her daughter who was perpetually rushing to catch the bus to head to school! There’s no record of the number of sandwiches consumed, but it’s gotta be in the hundreds.

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HOW TO: Egg Sandwich

• Preheat cast iron skillet over medium heat.

• Preheat a second skillet over medium heat.

To a small mixing bowl, add:

2 eggs

Using a fork, whisk until the eggs are beaten. Set aside.

To the first skillet, add:

2 slices bread, buttered side down

• Best bread recs: No-Knead Bread, French Bread, Pretzel Buns

Cook until toasted, flip and add:

1 slice cheese (optional)

Allow bread to toast on the second side while preparing the eggs.

To the second preheated skillet, add:

1 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs. Flip egg patty. Continue cooking until eggs reach the desired doneness.

Load the cooked eggs on the toast and cover with the second slice. Serve immediately.

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Brenda’s tips:

• Serving size: 1 sandwich

• Add meats or veggies to dress up this great breakfast sandwich

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Window to B’s kitchen . . .

Baby Dutch Baby

Dutch Baby’s . . . German Pancakes . . . Yorkshire Pudding . . . this dish goes by quite a few names and is very similar to Popovers. This recipe is scaled way down and makes only a 6” Dutch Baby. Lightly eggy with beautifully crisp edges, this is the perfect addition to a brunch or a simple breakfast for two, Enjoy!

Baby Dutch Baby

• Place a 6” cast iron skillet in the oven and preheat oven to 400F.

To a small bowl, add:

1 egg

1/4 cup flour

1 tsp sugar

1/8 tsp salt

Whisk together. Thin out with:

1/4 cup milk

1/2 tsp vanilla

Whisk batter until super smooth.

Remove hot skillet from oven, add:

1 Tbsp butter

Return to oven for 1 minute. Remove from oven, swirl butter in pan and pour in:

Prepared batter

Return skillet to oven. Bake at 400F for 20-25 minutes. Serve immediately.

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Brenda’s tips:

• Serving size: 1 to 4 servings

• Use an 8” skillet and double the recipe.

• Blender instructions: simply add all ingredients to a blender and blend until smooth.

• Rest the batter anywhere from 30 minutes to 12 hours for improved poof.

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Window to B’s kitchen . . .

Sausage Patty Sandwich

Breakfast or breakfast for dinner, these egg & sausage sandwiches will fit any part of any day.

Plan ahead and prepare the selected bread and the sausage patties up to one day in advance. Be sure to toast the bread if you select this option for maximum deliciousness.

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Sausage Patty Sandwich

Step 1: the Bread

Make one of the following bread/biscuit recipes:

• Quick Homemade Hamburger Buns (recipe time about 1 hour)

• Husband Catching Biscuits (recipe time about 20 minutes)

• French Bread (recipe time about 2.5 hours)

• or just use your favorite bakery specialty

While your bread is baking . . .

Step 2: Sausage patties

• Either use pre-formed sausage patties or convert a breakfast sausage roll into perfect disks

Heat a skillet over medium heat

1. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

2. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

3. Remove fully cooked patties from skillet, placing on a paper-towel lined plate, set aside

Step 3: Egg scramble

• Preheat skillet over medium heat (cast iron recommended)

To a large mixing bowl, add:

Eggs

• Note: generally plan one egg per serving

Whisk with a fork until nicely blended. Set aside.

Butter the hot skillet with:

1 - 2 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs.

Flip the egg patty. remove the skillet from heat. Top with:

Cheese, shredded

Step 4: Assemble

1. Slice the bread/bun/biscuit in half (optional: toast)

2. Top one half with egg scramble

3. Add a sausage patty

4. Top with the other half of bread/bun/biscuit

Serve hot.

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Brenda’s tips:

• Serving size: variable

• It really is best if the bread/bun/biscuit is toasted

• This method for cooking the eggs creates a beautifully fluffy egg, cooked through but not overcooked

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Window to B’s kitchen . . .

HOW TO: Breakfast Burritos

Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.

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HOW TO: Breakfast Burritos

Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:

• Bacon, cooked and chopped

• Sausage, cooked and drained

• Ham, cubed or deli-slices

• Mushrooms, chopped

• Onions, finely diced

• Bell peppers, diced

• Potatoes, cooked (hash browns, tots, fries, etc.)

• Rice (leftover fried rice is especially delicious)

• Corn, steamed

Place a non-stick skillet on the stove and set to medium to preheat skillet.

Place a second skillet on the stove, adjust heat to medium-low, and immediately add:

1 flour tortilla

Brush lightly with:

Butter

Flip. Add:

Cheese (sliced or shredded or crumbled)

Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .

To a small bowl, add:

2 eggs

1 tsp water

Whisk until well blended.

Grease the first skillet with:

~1 tsp butter (or bacon fat)

Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:

Whisked eggs

Additional Ingredients (~ 1 Tbsp of each)

Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.

Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.

Add any fresh ingredients:

• Tomatoes, diced

• Avocados, sliced (or guacamole)

• Green onions

• Micro greens

And condiments:

• Sour cream

• Taco sauce

• Salsa

• Horse radish

Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.

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Brenda’s tips:

• Serving size: 1 burrito (multiply as desired)

• Delicious with Brenda’s Tortillas: Tex-Mex Style

• *Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle

• This is the best carry-along breakfast and can be tailored to individual preferences

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Window to B’s kitchen . . .

Crepes

During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.

Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.

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Crepes

Set non-stick skillet to medium heat. 

While heating, add to the pitcher of a blender:

2 eggs

1/2 cup cold water

2/3 cup milk

1/4 tsp salt

1 tsp vanilla

1 cup flour

2 Tbsp sugar

2 Tbsp butter, melted

Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.

Delicious additions....

• Cheddar cheese, ham & poached egg

• Sautéed zucchini with pepperoni & cheese

• Chopped chocolate & salted caramel sauce

• Berries & whipped cream

• Bananas, whipped cream & caramel drizzle

• Butter & syrup

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Brenda's Tips:

• Serving Size: 6-8, 9” crepes

• Refrigerate crepe batter for up to 48 hours.