Breakfast - grace grits and gardening

Toad in the Hole – Redefined!

November 25, 2013 By Talya Tate Boerner

(this post is sponsored by Great Day Farms…)When my daughter was young, Saturday morning often meant a Toad in the Hole for breakfast. It was one of her favorites. You know the basic drill—cut a hole in a piece of (plain, white) bread with a cookie cutter, fry an egg inside the hole and voila(!) toast and egg all in one tidy, whimsical package.

Smoked Gruyere and Arugula - Toad in a Hole - Redefined!

Last weekend for a quick lunch, I elevated the Toad in a Hole to a sandwich with pumpernickel, smoked gruyere and arugula. Even with this fancied-up twist, it was still a five minute meal and perfect for a rainy fall day.

Ingredients
(1 sandwich)

2 slices pumpernickel
1-2 slices smoked Gruyere (the slices in the picture are small…)
1 tablespoon unsalted butter
1 egg
arugula
sea salt
pepper

Method

With a cookie cutter, cut a hole in the center of one slice of bread. (I used this vintage cookie cutter I bought at Curiosities in East Dallas. If you’re looking for vintage anything—I recommend Curiosities.)

Melt butter in a cast iron skillet on medium heat.

When butter has melted, begin browning both pieces of bread.

Crack open the egg into the slice with the hole. Let cook for a couple of minutes.

This makes me smile:)

When the bottom of the egg begins to set, carefully break the yolk then flip the bread to cook the other side. Flip the other slice of bread and top the browned side with cheese. When the cheese begins to melt, top with arugula.

flipped egg…

Sprinkle cheese with sea salt and pepper (optional) and top with the egg slice of bread, hole facing up.

Toad in the Hole – Redefined!

That’s it.

You could easily substitute any type of bread or cheese. Very yummy.

talya

Grace Grits and Gardening
Farm. Food. Garden. Life.

Crustless Broccoli and Feta Quiche

November 13, 2013 By Talya Tate Boerner

Quiche is a great dish for any meal, yet in my constant attempt to limit gluten, I don’t often make it. Recently, as I wracked my brain for a new way to use leftover broccoli, I came up with this crustless broccoli feta quiche recipe. The recipe is versatile and would work well with other vegetables like spinach and/or herbs and seasonings. If you’re a meat eater, add bacon or ham.

I plan to serve this during the holidays for brunch with a tossed green salad.

For a list of ingredients and step-by-step instructions, head over to Great Day Farms (click HERE) where this recipe is featured today.Thanks!

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.

Dark Chocolate Edamame Breakfast Cake

November 1, 2013 By Talya Tate Boerner

(This post is sponsored by Great Day Farms…)

As the leaves turn and the air cools, I automatically think of baking. I also think of my mother-in-law. She’s been gone almost exactly a year.

Yesterday I poured over her old 1976 Betty Crocker cookbook, a time capsule of recipes prepared when supper was enjoyed around the dining room table on a nightly basis. Half the heavy volume was devoted to desserts with detailed pictures of molded cookies and trifles and crepes.

Coffee cake was extremely popular back then…

Reading the cookbook cover-to-cover motivated me to bake. Although Betty Crocker’s Brownie Nut Cake provided my initial inspiration, I changed and/or substituted every ingredient except vanilla extract to end up with a completely new recipe I’ve named Dark Chocolate Edamame Breakfast Cake.

This recipe with step-by-step instructions is posted over on the Great Day Farms website. Be sure to head over to Great Day Farms and print a copy so you can enjoy dark chocolate edamame breakfast cake tomorrow morning with your coffee.

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.

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