There is nothing like a big breakfast—yum! Except maybe making a big breakfast for weekend guests. Needless to say we make breakfast around here, a lot. So we thought it would be fun to share some of our absolute favorite recipes and techniques for making these three classic breakfast dishes.
Needed: 1 stick (half a cup) butter, 3 egg yolks, juice from half a lemon, a pinch of salt and cayenne pepper.
In a blender add the three egg yolks and pulse until just blended. Melt your butter (either on the stove top or in the microwave) and add to your eggs in a slow steady stream while the blender is on low. If your blender doesn’t have an option to add ingredients while it’s turned on you could use a food processor instead. Then squeeze in the lemon juice, again, while the blender is still on low. Stir in the salt and cayenne and you’re ready to serve! I first learned this blender technique from The Pioneer Woman and it’s made making hollandaise SO much easier. I like to serve this poured over some lightly cooked asparagus and a fried egg, but you do as you like.
Perfect Buttermilk Pancakes, makes 7-8 medium size pancakes, recipe adapted from Martha Stewart.
Needed: 1 cup flour, 3/4 teaspoon baking soda, 1 1/2 tablespoons sugar, 1/4 teaspoon salt, 1 egg, 1 1/2 cup buttermilk and 1/4 cup water. Plus oil for cooking (I prefer cooking pancakes in oil and serving with butter.)
In a bowl combine the flour, baking soda, sugar and salt. Then stir in the egg, buttermilk and water. Heat a pan over medium heat with a couple tablespoons oil in it (I use canola or vegetable oil for cooking usually). Once your pan is heated pour in about 1/4 cup of the batter. Let the pancake cook until it begins to bubble, about 2-3 minutes, then flip and continue cooking until it’s cooked through. Serve with plenty of maple syrup!
Fancy French Toast, makes 3-4 servings. I love this recipe and first shared it here.
Needed: 3-4 croissant rolls cut in half, 3 eggs, 1 cup milk, 1/4 teaspoon vanilla extract, 1/2 teaspoon cinnamon. Plus a little butter for cooking.
In a shallow bowl whisk together the eggs, milk, vanilla extract and cinnamon. Heat your pan over medium heat, once it’s hot add a little pat of butter and swirl the pan to coat it with the melting butter. Dip the halved croissant quickly in the egg mixture. You want to completely coat the bread but you don’t want it soaked through. Lay the toast in the hot pan and let it cook for 3-4 minutes on each side. Serve with fresh fruit, a little powdered sugar (unless you find that you are fresh out!) and maple syrup.