Bacon And Egg Pie

 

 

 

Just right for a Sunday brunch or perhaps for that special Easter breakfast.

 

 

Ingredients

 

400 g gram Roll short crust pastry, thawed

1 Egg, beaten for brushing

250 ml cup Cream

1packet KNORR Three Cheese Sauce

1 Onion, chopped

(30 ml) tablespoon oil

2 Eggs

400g Roll puff pastry, thawed

200g Bacon, chopped

 

 

Instructions

 

1.In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft

2.Lightly grease a large, deep pie dish

3.Roll out the short crust pastry and line the pie dish

4.Place a piece of greased kitchen paper over the pastry and fill with beans or rice

5.Bake blind in a 210°C oven for 10 minutes

6.Remove the paper and beans and bake for a further 10 minutes

7.Allow to cool

8.Arrange the bacon and onion over the cooled pastry

9.Pour the egg mixture over the bacon and top with the pastry

10.In a bowl beat together the KNORR Three Cheese Sauce powder, eggs and cream

11.Roll out the puff pastry and get it ready to put on top

12.Decorate with left-over pieces of pastry, and brush with extra beaten egg

13.Place in a preheated 200°C oven for 30-35 minutes or until egg is set and pastry is golden

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Sweet Potato Hash

Vegetable Brunch Pie

Brunch Strada

8 slices New York Brand® Texas Garlic Toast

8 large eggs

3 cups half and half

1 tsp. salt

1/2 tsp. black pepper

1 1/4 cups diced boiled ham

1 tbsp. hot sauce

1/4 cup chopped flat leaf parsley

1/2 tsp. chopped thyme leaves

2 cups shredded cheddar cheese

1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees F.

Arrange New York Brand® Texas Garlic Toast slices on a sheet pan and bake 7 to 10 minutes or until bread begins to brown. Cool and cut into 2 inch pieces.

Butter an 8 x 11 baking dish.

Place bread pieces in prepared baking dish.

Combine all remaining ingredients in a bowl and pour over bread pieces.

Cover and refrigerate 2 to 24 hours.

Remove strata from refrigerator 30 minutes before baking.

Preheat oven to 350 degrees F. Cover strata with aluminum foil and bake 25 minutes. Remove foil and continue to bake 20 minutes or until center of strata is firm to touch. Top of strata should be golden brown. Allow strata to rest for 5 minutes. Serve.

Quick Tostados*

Adapted from Mexican Everyday by Rick Bayless

Makes 6 servings

INGREDIENTS

1 tablespoon canola oil

2 cloves garlic, minced

2 15-ounce cans no-salt-added black beans

¼ teaspoon kosher salt

2 cups cooked shredded chicken breast or diced smoked tofu

6 cups shredded romaine

¼ cup low-fat sour cream

2 tablespoons Mexican hot sauce

12 tostados

1 avocado, diced

½ cup grated Mexican cheese (queso anejo or blanco)

½ cup chopped cilantro

DIRECTIONS

1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with their liquid. Mash the beans with a potato masher or the back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add up to ¼ teaspoon salt.

2. Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over the romaine and toss to combine.

3. Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for doctoring.

Per Serving: Calories 420; Fat 18 g; Sat Fat 4 g; Protein 24 g; Carbs 42 g; Fiber 12 g; Cholesterol 40 mg; Sodium 430 mg.

*Tostados are flat, crisp-fried corn tortillas.