Summer is slipping away quickly, but if you can still get your hands on some fresh berries, you can give 14-13: Berry Omelette a try. Based on the ingredients and the suggestion to serve it with wine, I think this is more of a “dessert omelette” than a “breakfast omelette”, but you do you.
I suppose there’s lots of dishes on famous breakfastplaces’ menus that are similar to this in terms of sugar and sweetness–I’m just not much of a “sweets” person for breakfast, especially when eggs are involved. My dad goes even further–he will not eat eggs if there is jam on or near the plate, and vice versa. He would NOT have enjoyed this dish.
Hello there, and happy June! I was on vacation (a real one!) for most of May, but I’m back now with 5-2: Old-Fashioned Oven Pancake. There’s not a lot that goes into this dish (just 4 ingredients), and it’s probably better/more commonly known as a German pancake and/or a “Dutch baby”.
So far, this is the only mention of lingonberries that I’ve seen in this whole book–I always think of them as something you only see in jam form at IKEA, but according to Wikipedia they are grown in multiple regions including North America (not just Europe/Scandinavia). They’re tough to find fresh here, but frozen seems to be widely available.
It’s been a while since I’ve covered anything breakfast-related, so let’s dig into 4-5: Potatoes O’Brien to change that. I’ve heard of Potatoes O’Brien before (and you may have as well)–you can even buy them frozen from the grocery store. Here’s how to make them at home on your own, since takeout/delivery/eating in can be a bit hit-or-miss these days.
I suppose eggs might fall under the category of meat or poultry, but it seems to be the go-to accompaniment for this dish. As you can see from the header image, I served mine with a homemade breakfast sandwich which also made a good option. Who needs those bigbreakfastguys anyway?
You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet anotherfor you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes.Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
Obviously, the name of this recipe is 15-17: Summery Cantaloupe, and if you’ve seen any of the pictures of the recipe (like above, as a header image), you’ve put it together that the melon pictured is in fact, not a cantaloupe.
The CSA box that week provided a very nice watermelon, and so that’s what I went with for part of my Mother’s Day 2019 brunch (MD2019). Yes, I’m also behind on writing these up.
I’ve made Simply Delicious fruit salads for Mother’s Day before–if you’re looking for similar ideas, check out 15-19: Layered Fruit Salad and 15-30: Champagne Sundaes from 2017‘s brunch. If you’re up for the challenge of carving a cantaloupe (or in my case, watermelon), continue on.
Looking for a quick, healthy breakfast option from Simply Delicious? 5-10: Scrambled Eggs with Tomatoes is from the 1980s, but actually holds up really well 30+ years later. Consider this the predecessor to avocado toast.
This version uses cottage cheese in the scrambled eggs (instead of milk, I assume). If you’re looking to cut calories (and fat) even further, skip the milk and butter altogether–according to the late Anthony Bourdain, you don’t need either for good scrambled eggs.
Trying to sneak one in before the month of October completely passes me by. 14-31: Coffee Nut Crêpes is not the first crêpe recipe I’ve covered during this project, but it may be the last–believe it or not, I’m getting close to finishing a few of these sections. I made this dish back in May as part of my Mother’s Day brunch for 2018, since it seemed like a breakfasty-brunchy kind of treat.
You can find the other dishes I made for this year’s Mother’s Day tagged under MD2018–there’s also MD2017 if you’re interested in last year’s menu.
Yes, this is technically a dessert (according to SimplyDelicious). But doesn’t brunch already cross a few boundaries just by definition? Plus, it was Mother’s Day–most restaurant brunches you’ll find on that day have a pretty extensive dessert section. I’m just contributing to authenticity.
I had mentioned in a recent entry (16-11: Meringue-Topped Chocolate Pie) that when I make baked goods for sharing with my work colleagues, I try to make them gluten-free if possible. Not only do I have a good friend at work that eats gluten-free, it offers one more option for the other people there who may want to make a gluten-free choice as well. 17-62: Scandinavian Coffee Cake was the first Simply Delicious recipe that I adapted for this particular purpose, and it turned out really well.
In the other recipe I cited above (16-11: Meringue-Topped Chocolate Pie), I mentioned that I didn’t have the pictures for this recipe, even though I did cook it. Well, turns out I found the pictures…so here it is, over a year after I made it in reality. ⏳
This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. 🇬🇧☕
According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.
Here’s yet another white bread recipe for you–Simply Delicious has already covered this territory pretty well with 17-6: Best Ever White Bread and 17-10: Poppy Seed Bread. 17-6: Honey White Bread is probably more comparable to traditional white store-bought bread (think Wonder Bread) than the other entries thanks to the sweetness added by the honey.🍯