Early-bird Bacon and Egg Breakfast Tart

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What do you do when you get up at 6am to drop off the hubby at the BART station so you don’t have enough time for your morning exercise (since that means you would need to account for shower time) and you realize you have all the ingredients (surprising, indeed) to try out the recipe you have been wanting to try for a couple months now?  You roll up your sleeves and just do it, despite, after quickly skimming the recipe, the many steps including refrigerating the dough and pre-baking seems to threaten complicating your morning routine when you have lunches and snacks to pack, not to mention getting the kids out of their PJs and into semi-presentable (okay, passable) clothes for school.  You give yourself a pat on the back for getting it done with time to spare and now the kids are having fun playing with the empty laundry baskets that carted the weekly mountain of laundry onto the bed (one can be hopeful that it will get done before bedtime), where it awaits its return to the basket at night when you accept defeat, then back onto the bed then the basket a few more times before finally making it into their intended drawers.

What is this?  You hear rain outside!  It’s a welcoming pitter-patter with a few rolling thunders to pique the children’s interest away from the laundry baskets so you can finally put them away.  Besides, the youngest kept spilling out of the basket and you were afraid she would end up bumping her head on the furniture.  The kids have never witnessed a thunderstorm or seen lightning and so you show them a few youtube videos so they can see what lightning is like; nothing like experiencing nature vicariously through the web.  The boy was especially intrigued, and sat looking outside the sliding door waiting to see if the rumblings of thunder would make way for some lightning flashes across the gray sky, but none so far.  Maybe next time.

The rain is still coming down at a steady rate and you secretly hope the rain will continue for a few days so you can hibernate in your little home with the heater cranked on, maybe finally get some of the backed up projects done.  Too ambitious?  Perhaps, maybe just get through the day and squeeze in some laundry folding followed by the tedious task of distributing the folded laundry into its place.  Let’s take it one day at a time; or one moment at a time.  Breakfast is done.  Now on to…

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Unroll thawed pastry and cut into 4 squares. Fold in edges 1/2″. Brush with beaten egg. Refrigerate for 15 mins.

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Mix cream/milk with Dijon mustard. Mix in 6 TB Parm cheese. Spread cheese mixture into center

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Bake at 425F for 8-10 mins

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Slice grape tomatoes in half, slice green onions, cook bacon then slice into 1/2″ pieces

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Crack an egg and place into center of each tart. Scatter bacon, tomatoes, and green onions. Sprinkle with salt and remaining Parm cheese

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Bake for 5-7 mins, until egg whites firm up

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Beats cold cereal any day, but especially so on this cold, rainy day.

This recipe was adapted from Janice Cole’s “Chicken and Egg” recipe book.

Bacon and Egg Breakfast Tart
ingredients
  • 1 sheet frozen puff pastry (I like the ones from Trader Joe’s)
  • 5 large eggs
  • 2 slices of Trader Joe’s Applewood Smoked Bacon
  • 1/4 cup heavy cream
  • 8 TB shredded Parmesan cheese
  • 1/2 tsp Dijon mustard
  • 1/8 tsp freshly ground black pepper
  • kosher salt
  • 1/4 cup grape tomatoes, sliced in half lengthwise
  • 1/4 cup sliced green onions (sliced through the white part, lengthwise to make thinner)
Directions
  1. Thaw the puff pastry (or if you’re in a hurry, I microwave it very carefully at 50% power for 30 secs, then maybe 20 more secs, if needed.  You don’t want the dough to be hot).  Unroll the puff pastry then cut into 4 squares.  Fold over the edges of the dough 1/2″ and place on baking sheet covered with parchment. Prick the center of the pastry dough to prevent it from puffing up.
  2. Whisk 1 egg in a bowl, then brush it onto the pastry squares.  Refrigerate the dough for 15 mins (or you can put it in the freezer for a shorter period).
  3. Meanwhile, preheat the oven to 425°F.  Cook the bacon over medium heat until browned, pat the bacon with a paper towel to remove oil, then slice into 1/2″ pieces.  (I used kitchen scissors to cut them)
  4. Mix the heavy cream with the dijon mustard, then add 6TB Parmesan cheese and mix.  Spread the cheese mixture over the center of each of the pastry squares and bake for about 8-10 mins until golden.  If the center has puffed up, then prick with a fork to deflate.
  5. Crack and place an egg into the center of each tart and sprinkle with some salt, then scatter the bacon, tomatoes, green onions onto the egg, and scatter remaining 2 TB Parmesan cheese on top (I omitted the sprinkling of cheese)
  6. Bake for about 5-7 mins until the egg whites are firm and cooked.

Serve and enjoy!  Makes 4 tarts.

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Breakfast of the champs! My 3 kiddos enjoyed it, despite some picking off green onions and others, the tomatoes. 🙂

Thank you for reading and please subscribe!

-Flora

Krispy Kreme copycat doughnuts

I   L O V E   W A R M   K R I S P Y   K R E M E   D O N U T S  ! ! !

My kids always asks for a donut whenever we’re at the local grocery store getting fresh produce since the tempting display of those sugar-coated fried concoctions are right next to the veggies. Who thought to place donuts next to the produce section?   I usually cut them right off and continue with our shopping, but I am human and have fallen prey to their chewy, oozy, deliciousness.  We don’t have a Krispy Kreme in the vicinity of our small town and would have to drive 15 mins to hop on the freeway, then drive another 15 mins (without traffic) or so to actually get to a Krispy Kreme… which is too far for me.  I did do it once when I was pregnant and at the end of my first trimester of morning sickness.  I took my two kiddos, strapped them into their carseats and turned it into an educational experience as they watched a fascinating contraption make their donuts from start to finish.  And at the end of it, they got their donuts with chocolate and sprinkles.

Well, I started a new tradition of doughnuts on Christmas morning last year and woke up at 5:30am to make the dough and have enough time for it to rise, but was not too keen on waking that early again.  So I racked my brain and remembered I had made challah dough the night before and let it rise slowly in the refrigerator! And it had been even more soft and delicious than if I had let it rise the regular way.  So I decided to try that same method with these doughnuts and it was even better than last year’s doughnuts!!!
So Christmas eve, I made the dough, covered, and placed in the fridge overnight, then rolled out, cut and fried them at 8am-ish Christmas morning and got to eat them before opening presents from Santa.  I’ve made this recipe before and it  made SO much that  I decided to halve the recipe (below) this time.   Good, big batch though if you have family in town to help you eat them, but not an impossible feat for a family of 5 over a couple days.  I made a little of the white glaze and some chocolate glaze and added Xmas sprinkles to add holiday cheer. 🙂  They were DELICIOUS!
last year’s HUGE batch of donuts that we ended up delivering to neighbors.
Krispy Kreme Copycat (Full batch)

adapted from food.com

makes about 2 dozen donuts

Doughnuts
2 (1/4 oz) packages yeast
¼ cup warm water
1 ½ cup warm milk, scalded, then cooled
½ cup sugar
1 tsp salt
2 eggs
1/3 cup butter
5 cups all-purpose flour
Canola oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 tsp vanilla
4-6 TB Evaporated milk (regular milk or water okay too
*Add 4 oz milk chocolate or semisweet chocolate for Chocolate glaze (melt w/ butter)



Directions
1.       Dissolve yeast in warm water in a large bowl.
2.       Add milk, sugar, salt, eggs, butter and mix
3.       Add only 2 cups of flour and mix on medium speed for about 2 mins, scraping bowl.
4.   Add remaining 3 cups flour and mix until smooth dough forms
5.       Place dough in a large, greased bowl and cover.  Place in draft-free spot
6.       Let rise for 1-2 hrs.
7.    Roll dough on floured surface to about ¼ inch thickness
8.       Cut with 3-4 inch round cutter and about 1inch for the small donut hole
9.       Let it rest for about 10 mins
10.   Heat oil in a fryer or saucepan with plenty of oil (at least 2 inches deep) Heat to 350-375F
11.   Carefully slide doughnuts into the hot oil and let fry about 1 min on each side. 
12.   Remove and place on a plate covered with paper towels
13.   Make the Creamy Glaze by microwaving the butter until liquid (for Chocolate glaze, melt with chocolate on low heat)
14.   Add powdered sugar and vanilla and mix
15.   Add milk slowly until you reach desired consistency.

Thanks for reading,
Toki

Simple Crepes

This morning was just a crepes morning.  I had all my favorite ingredients so just needed to whip up the crepes and here’s the recipe I used:   http://allrecipes.com/recipe/basic-crepes/  I’ve used this recipe many times and always works just great.  So I whipped up some crepes while the kids whined about breakfast (cereal is a lot quicker… although this crepes recipe is faster than pancakes).

The recipe I linked really does make about 8 crepes, and here’s what I like to add to it:  Nutella, bananas, strawberries and sweetened whipped cream.  I like the REAL whipped cream so used my whisk and hand whipped it since I really didn’t feel like lugging out my stand mixer.  

Spread half of the crepe with Nutella, top it off w/ as much bananas and strawberries as you’d like and add a HUGE “dollop” (ha ha) of whipped cream and roll it up kind of like a burrito…
And of course Avie devoured it.  As for me… I ate two  🙂