This Corned Beef Hash takes a few humble ingredients–potatoes, carrots, butternut squash and leftover corned beef–and transforms them into a delicious, hearty breakfast. I’ll admit that it was my dinner last night! Who doesn’t love breakfast for dinner?!
I love that it’s riffable…if you don’t have the ingredients on hand, try substituting bell peppers or sweet potatoes for some of the vegetables. As long as they are hardy vegetables, they will work!
It can also be made ahead of time. The veggies can be roasted a day ahead. The onions can be sautéed a day ahead. Then, in moments, you can throw it all together and have breakfast out in a flash!
Let’s start by roasting the vegetables. Since they cook at different times, allow yourself 25-45 minutes for the roasting. I like placing them on separate roasting pans so that I can stir them as needed and let them roast the appropriate amount of time. If they are all together on one sheet pan, some could be under or over-cooked. I had cut my veggies about the same size and they roasted up fairly similarly, taking about 30 minutes total. Stir them occasionally so that they can cook more evenly.
Sauté the onions and garlic until translucent and set aside.
Roughly dice or tear the corned beef (I used my hands to tear the corned beef as I like a more rustic look when making hash). By the way, I didn’t have leftover corned beef so I just picked some up from my local deli.
Sauté the corned beef for a few minutes until it browns and starts to caramelize. Using a cast-iron skillet is ideal for this.
Add the root vegetables into the skillet and allow them to caramelize. Once that happens, add in the onions and herbs and cook for a short bit to heat it all together.
Spoon the hash into serving dishes and top with a fried or poached egg and a side of your favorite bread (mine is challah, of course)!
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Corned Beef Hash
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour & 15 minutes
Ingredients
- 8 ounces carrots, diced
- 8 ounces russet potatoes, peeled and diced roughly
- 8 ounces butternut squash, peeled and diced roughly
- 5 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced
- 8 ounces corned beef, diced roughly
- 1 sprig thyme
- 1 teaspoon parsley, chiffonaded
- eggs, fried or poached, to serve
- toast, to serve
Instructions
Preheat oven to 375˚F. In 3 mixing bowls, keeping the vegetables separate, toss the potato, squash and carrots with 1 tablespoon of olive oil each as well as salt and pepper. Place each vegetable on its own sheet pan (or separate sections of a sheet pan) and roast in the oven until tender, but not soft, about 25 to 45 minutes stirring and rotating in the oven as necessary to cook evenly. Cool the vegetables, combine them, and set aside. Note: This step can be done a day in advance of serving.
In a medium skillet over low heat, heat 1 tablespoon olive oil and sauté the onion, garlic, and a pinch of salt until tender and translucent, about 10 minutes. Set aside. Note: This can also be done a day in advance of serving.
In a heavy bottom skillet or griddle over medium-high heat, add 1 tablespoon olive oil and sauté the corned beef until browned, about 4 min. Add the root vegetable mixture and continue to cook and caramelize. When the hash is caramelized, add the onions, garlic, and herbs, and cook for 30 seconds until hot. Season to taste with salt and a generous amount of freshly ground black pepper. Spoon onto 4 plates and serve with a fried egg and your favorite toast.
Recipe from Food52
The Best Challah French Toast is the only recipe you need for this breakfast staple. The only bread I will use for french toast is challah, the traditional Jewish egg bread that is featured on the sabbath and holidays. It’s richness and density is ideal for making french toast. Since my kids were little, this has been a family favorite!
Thick slices of day-old challah are dipped into a sweet vanilla custard made of milk, cream, brown sugar, vanilla, salt and cinnamon as well as eggs and egg yolks.
Leave the challah in the custard for about one minute per side and then cook the slices in a skillet with melted butter. Cook about 3 minutes per side and then transfer to a plate and keep in a warm oven until all of the challah has been fried. Be sure to adjust the heat on the skillet for the second batch of bread as it will get hotter and hotter and you don’t want to burn the outside.
Serve the French Toast with butter, maple syrup, a dusting of confectioners’ sugar and berries. Enjoy it while it’s hot!
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The Best Challah French Toast
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 loaf day-old loaf of challah bread (a 1-pound loaf or so)
- 1 cup milk (not skim; low-fat is fine)
- 1 cup heavy cream
- 1/3 cup light brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- pinch cinnamon, optional
- 2 large eggs
- 2 egg yolks
- 4 tbsp butter, plus more for serving
- maple syrup, butter, berries and confectioner’s sugar, to serve
Instructions
Slice the day-old challah bread into 1-inch thick slices. You should have about 6 to 8 slices total. Set aside.
In a medium saucepan, heat the milk, cream, brown sugar, vanilla, salt, and cinnamon (if using) until warm, whisking frequently. Remove from heat. You just need to heat it enough for the sugar to completely dissolve. This means warm, not hot. If it is too hot, you risk cooking the eggs in the next step.
In a large mixing bowl, whisk together the eggs and yolks. Add the milk mixture into the eggs in several additions, whisking each time. Pour the custard into a shallow dish, such as a casserole pan.
Dip the first round of bread slices in the custard mixture. Coat on both sides, letting the slices soak for about 1 minute per side. Do not let the bread slices soak too long or they will get mushy. I like to soak and pan fry the bread in stages.
Preheat the oven to 225°F. Melt half the butter in a large skillet over medium heat. Add the first few slices of custard-soaked bread to the skillet and cook for about 3 minutes per side, give or take, until puffed and golden brown. Transfer to a plate and place it in the oven to keep warm.
Butter the skillet with the remaining butter and repeat with the remaining bread and custard. As the skillet continues to absorb heat, you may want to lower the burner to medium low if it seems too hot. You want the French toast to cook through without the exterior turning dark.
Serve with butter, maple syrup, a dusting of powdered sugar, and maybe some fresh berries.
Recipe from Unpeeled Journal
Sticky Bun-Style Baked French Toast is one of the great recipes of all time! Combining a dense french toast base with a crazy-good pecan goo over the top (think french toast meets pecan cinnamon roll) can only lead to wonderful results! If you don’t like a sweet breakfast dish, this is not for you! But, if you are like me, you are going to love love love this!!!!
You’ll also love it because you can make the base the night before and then just pop it in the oven before you want to serve it. Easy!
Many people know that the very best french toast is made with challah, that delicious egg bread that is typically served on the Jewish sabbath. Good news for all, it’s available at almost every grocery store or bakery these days.
You need to let the diced challah get a little stale. You can let it sit out overnight if you have time. I didn’t have time, so I baked it, which is giving it the browned color you see in the photo above. Next time, I may try to just let it sit out and see which way I prefer.
In a mixing bowl, combine the eggs, milk, cream, dark brown sugar, vanilla and cinnamon.
Pour the challah pieces into a greased casserole dish and then pour the egg mixture over the top. Press the bread lightly to ensure that all of the pieces are coated in the custard. Wrap the casserole in plastic and refrigerate at least 8 hours.
Bake the casserole for about one hour. While it’s baking, make the pecan goo. Heat the butter, corn syrup, heavy cream, dark brown sugar and salt in a saucepan. Bring to a boil and whisk until the caramel coats the back of a spoon. This could take 15-20 minutes. Once ready, remove from the heat and add the pecans.
Once the French toast casserole is baked, remove it from the oven, cool it for 10 minutes and pour the warm sticky bun goo all over the top and serve!
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Sticky Bun-Style Baked French Toast
Makes: 6-8 servings
Prep Time: 30 minutes
Bake Time: 1 hour
Total Time: 1 hour & 30 minutes plus chill time 8 hours
Ingredients
French Toast Casserole:
- 1 (one-pound) loaf challah bread
- 7 large eggs
- 2 & 1/4 cup milk
- 1 & 1/2 cups heavy cream
- 2 tbsp dark brown sugar
- 1 tbsp pure vanilla extract
- 1 & 1/2 tsp cinnamon
Pecan Goo:
- 1 & 1/2 sticks (6 ounces) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup light corn syrup
- 2 cups dark brown sugar
- 1 tsp kosher salt
- 2 cups pecan halves and pieces
Instructions
For the Baked French Toast Casserole:
Cut or tear the challah into 1-inch cubes. Divide onto two rimmed baking sheets and let sit uncovered overnight, or bake in a 325°F oven for 30 minutes, stirring halfway, until dried out and stale. Cool on baking sheets to room temperature.
In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.
Grease a 9″ x 13″ casserole. Pour the challah pieces into the casserole, then pour the egg and cream custard evenly over the challah. Press the challah lightly to make sure all the bread is submerged. Wrap in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours
Preheat the oven to 325°F. Unwrap the unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown.
TIP: The challah will soufflé a bit at the end, but will settle back down once it is out of the oven.
For the Pecan Goo:
While the casserole is baking, make the gooey pecan topping. In a medium saucepan, heat the butter, corn syrup, heavy cream, dark brown sugar, and salt. Bring to a boil and cook, whisking very frequently, until the caramel coats the back of a spoon and holds a line when you drag a knife across it, about 15-18 minutes.
The caramel will thicken even further once it comes off the heat, so don’t expect it to reach a gooey consistency while it’s still bubbling away. Rather, dip a large spoon in the caramel and put it on a plate. Then, drag a line across the spoon with another utensil. If the caramel stays parted and the line does not close up again right away, you’re good.
Remove from heat and stir in the pecans. Keep warm until the French toast comes out of the oven.
To Finish:
Remove the French toast casserole from the oven. Cool for 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.
Recipe from Unpeeled Journal
Crunchy Zucchini Muffins are my dream breakfast sweet! Even though I prefer savory breakfast baked goods, if I’m going for the sweet one, this is it!
This recipe makes me very happy…I used to have a great zucchini muffin recipe but lost it years before the computer came along to categorize and save all of my recipes (yes, there was life, albeit not as efficient, prior to the computer!). So, I’ve been trying to replicate that recipe for years and finally hit on this!
Filled with shredded zucchini and flavored with brown sugar and cinnamon, these muffins get their crunch from the coarse sugar that covers the top of the muffin. The original recipe said that it was optional but I say, “NO WAY”! You must have the coarse sugar on top. That’s all there is to it!
Line a muffin tin with paper liners. Whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.
In another bowl, whisk the eggs, oil, sugars and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini. I love, by the way, that you don’t need to wring out the shredded zucchini. Usually recipes with zucchini include that step so that the zucchini doesn’t make the finished result soggy, but in this case, the wetness of the zucchini has been accounted for in the science!
Fill the muffin cups 2/3 full and sprinkle the tops with coarse sugar. I use a pretty heavy hand when I sprinkle as I adore the crunch that the coarse sugar produces!
Bake at 425°F for 10 minutes and then drop the temperature to 350°F. Bake for another 6 or 7 minutes until the tops are golden brown and the muffin is cooked through.
Let the muffins cool for a few minutes and then transfer to a wire rack to cool completely. The muffins can be frozen for 3 months if you have any leftovers, which I doubt!
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Crunchy Zucchini Muffins
Makes: 24 muffins
Prep Time: 20 minutes
Bake Time: 17 minutes
Total Time: 37 minutes
Ingredients
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 cups finely grated zucchini (no need to wring out)
- coarse sugar, for topping
Instructions
Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.
Fill liners 2/3 full with batter and sprinkle with coarse sugar.
Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.
Recipe by My Baking Addiction
Bacon Corn Hash is a delicious way to start off your morning! Topped with a fried egg, it’s got everything you want for breakfast! Bacon, potatoes, corn and eggs. It’s also, without the eggs, a wonderful side dish. So, get cooking!
This recipe has 5 ingredients and yet produces a flavor-packed dish. Begin by crisping up bacon pieces in a skillet. Once nice and crisp, transfer the bacon to paper towel to drain and add the potato chunks to the bacon fat that’s left in the skillet.
Sauté the potatoes until nice and crisp. This takes about 20 minutes. If there’s a lot of bacon fat left in the skillet after the potatoes are crisp, you can push the potatoes aside and drain some of it out (save it to fry the eggs in it, if desired).
Add the corn to the skillet and sauté for about 4-5 minutes, ensuring that the corn stays fairly crisp.
Add the bacon back into the skillet and stir until the bacon is warm, about one minute. Remove the skillet from the cooktop and sprinkle the scallions over. Toss them into the hash so that they soften.
If this is breakfast, fry up an egg in any reserved bacon fat you might have or butter, and place it atop the hash. Serve it and enjoy!
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Bacon Corn Hash
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 1/2 pound thick-cut bacon, cut into small dice
- 1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
- Salt and freshly ground black pepper
- 4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
- 1 bundle scallions, thinly sliced
- 4 eggs
Instructions
Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.
Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzling, add the potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon kosher salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.
At this point, if there’s a lot of fat in the pan, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. If you save the fat, you can use it to fry an egg in a bit.
Bump up the heat a little and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.
To add a fried egg to the top of the hash, heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.
Recipe by Smitten Kitchen
This tasty Overnight Cinnamon Roll Breakfast Bake is ideal for serving hungry breakfast guests. It can be prepared the night prior and just baked in the morning so that you wake your guests up with the wonderful smell of cinnamon and brown sugar.
Using store-bought croissants makes this recipe so simple and quick. It takes just ten minutes to prepare!
I’ve heard people wonder about using top of the line, expensive croissants for this recipe (“why would you waste such expensive croissants blah blah blah”) and to that I say, buy the jumbo croissants from Costco. They are delicious but extremely reasonably priced. Check out this recipe to use up any leftover croissants: Chocolate-Dipped Croissant Biscotti.
So, now that you’ve bought the croissants, break them up and place them in a buttered baking dish.
In a small bowl mix melted butter, white & brown sugars, cinnamon, salt and vanilla and spread it over the croissants.
Mix together the eggs and half-and-half and blend well. Pour the eggs over the croissants and butter mixture.
Cover with foil and place in the fridge for a minimum of two hours or overnight. In the morning, remove the croissant bake from the fridge and spray the side of the foil that will touch the bake with baking spray.
Bake in a preheated oven for 30 minutes, remove the foil and continue baking for another 15 minutes or until it is golden and set in the middle.
Let it cool for 10 minutes and then glaze with the powdered sugar/half-and-half mixture.
Serve this breakfast bake immediately.
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Overnight Cinnamon Roll Breakfast Bake
Makes: 8-10 servings
Prep Time: 10 minutes
Bake Time: 45 minutes
Total Time: 55 minutes plus chill time overnight
Ingredients
- 4-5 large croissants, Costco size, or about 7-8 regular grocery store croissants
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- dash salt
- 1 tsp vanilla
- 6 eggs
- 2 cups half-and-half
- additional ground cinnamon to sprinkle on top, about 1 teaspoon
Glaze:
- 1/2 cup powdered sugar
- 3 tbsp half-and-half or cream
Instructions
Butter a 9×13-inch pan. Break up croissants into large pieces and place in pan.
In a small bowl, mix together melted butter, granulated sugar, brown sugar, cinnamon, salt, and vanilla. Spread this mixture over the croissants.
Place 6 eggs and 2 cups half-and-half in a medium bowl or blender. Mix well. Pour the egg mixture over the croissants and butter mixture.
Cover with foil and place in the fridge for 2-8 hours or overnight. Alternately, this casserole can be made and baked immediately.
In the morning, remove from the fridge and let sit at room temperature for 30 minutes while preheating the oven to 350°F. Spray the side of foil that faces the croissants to prevent sticking.
Bake on the middle rack of the oven for 30 minutes, covered, then remove foil and bake an additional 15 minutes, until golden or until set in the middle.
Remove from the oven and let cool for 10 minutes. While cooling, mix powdered sugar and half-and-half in a small bowl or measuring cup. Whisk until smooth. Drizzle baked casserole with glaze and serve immediately.
Recipe by Food & Wine
Breakfast is always a challenge during Passover but The Best Matzah Granola is a life-changer! It’s truly delicious and I have a feeling you’ll be making this year ’round!
Traditional granola is made with oats. Substituting matzah pieces gives it more texture and slightly larger pieces to dig into. Combined with walnuts, pecan, coconut flakes, dried sour cherries and dates, it’s the ultimate combination for a yogurt parfait, sprinkled over cottage cheese or to simple snack on by the handful!
Start by combining crumbled matzah with the nuts and coconut flakes. You can use finely flaked coconut as I’ve done or use the larger coconut shavings. Either will work beautifully but just be sure they are unsweetened. The sweetened flakes will give a cloying flavor (too much “sweet” isn’t always better as my daughter Haley keeps pointing out to me).
In a small saucepan, combine honey, sugar, olive oil, cinnamon and allspice and heat until the sugar dissolves. Pour it over the matzah mixture and stir until well combined.
Spread the mixture on a sheet pan and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let it cool completely.
Use your hands to break up any large clumps and then stir in the dried fruit.
This recipe has so many variations. Use any combination of nuts, dried fruit, and spices that you prefer or have on hand. Substitute agave or maple syrup for the honey if you prefer.
Finally, if you have leftovers (which you probably won’t), store them in a ziplock bag in the freezer. That will keep it crunchy. I eat it directly from the freezer (just watch out for the frozen dried fruit…you don’t want to crack a molar). Enjoy this great recipe!
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The Best Matzah Granola
Makes: 8 servings
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 -3 sheets matzah, crumbled (to make 2 heaping cups)
- 3/4 cup roughly chopped pecans
- 3/4 cup roughly chopped walnuts
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey
- 2 tbsp brown sugar
- 1/4 cup olive oil
- 1 tsp cinnamon
- 1 tsp allspice
- 1 pinch kosher salt
- 1/2 cup chopped dried figs, cranberries or cherries
- 1/2 cup chopped dates
Instructions
Pre-heat the oven to 300°F and line a sheet pan with parchment paper.
Mix the matzah, nuts and coconut flakes in a large bowl; set aside.
In a small saucepan over low heat stir the honey, sugar, olive oil, cinnamon and allspice just until the sugar is dissolved. Pour over the dry ingredients and stir until well combined. Add a good pinch of kosher salt and stir again.
Spread the mixture evenly onto your prepared baking sheet and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let cool completely.
Use your hands to break up any larger clusters and stir in the dried fruit. Store in the freezer in a ziploc bag (or other airtight container).
Chef’s Notes:
Substitute the nuts for whatever you like; you want a total of 1 & 1/2 cups chopped.
Substitute the dried fruit for whatever you like; you want a total of 1 cup chopped.
Substitute maple syrup for the honey if you prefer.
Use any combination of spices you like in place of (or in addition to) the cinnamon and allspice; you want a total of 2 teaspoons of spice (nutmeg, clove and ginger all work!).
For breakfast during Passover, this Matzah Rosti with Eggs and Arugula is amazing! It’s a round pancake of softened matzah topped with ricotta cheese, eggs, arugula and feta. Sounds delicious, right?
Many of us spend tons of time planning for our Passover seder, the telling of the Passover story and feast, that occurs on the first two nights of Passover. But what about the remaining days of Passover? What are we going to eat? And, more importantly, what’s for breakfast???
Yes, we can eat cottage cheese and fruit or a scrambled egg, but after a day or two, that gets dull. This recipe, along with The Best Ever Matzah Granola, are two new recipes that will help you through breakfast/brunch ideas for the upcoming holiday.
A beloved traditional breakfast during Passover Is Matzah Brei (check out Asparagus Matzah Brei or Mexican Matzah Brei). It’s a quasi-omelette but we mix softened matzah pieces with beaten eggs.
In this recipe, we use matzah brei as the base for the rest of the ingredients. Soften the matzah pieces by soaking them in warm water for a few minutes. Most of the water will be absorbed.
Meanwhile, beat 4 eggs with salt and pepper. Add it to the soaked matzah and let that sit for about 5 minutes to absorb in.
Toss the arugula with olive oil, balsamic vinegar and black pepper and set aside.
Heat olive oil in a large skillet and add the matzah mixture, shaped into a disc. Once the bottom is brown and it holds together, place a sheet pan over the top and flip the skillet over to invert the rosti onto the pan.
Spread the top of the rosti with ricotta cheese and place in a preheated oven for 5 minutes.
While the rosti is in the oven, cook 4 eggs in a skillet, sunny side up, until the whites are just cooked through and the yolks are still runny. This will take about 3 minutes.
The serve the rosti cut it into 4 wedges, top with arugula and an egg. Sprinkle the feta over and serve it immediately. Delicious!
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Matzah Rosti with Eggs and Arugula
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 4 matzah, broken in 1-inch pieces
- 8 eggs
- 1/4 + 1/8 tsp salt, divided
- 4 cups baby arugula
- 3 tbsp olive oil, divided
- 1 tsp balsamic vinegar
- 1/8 tsp black pepper
- 3/4 cup part skim ricotta
- 2 tbsp crumbled feta cheese (or more to taste)
Instructions
Preheat the oven to 350°F. Coat a baking sheet pan with cooking spray.
Add 3/4 cup warm water to the broken matzah and toss. Allow to sit 3-5 minutes, until the water is absorbed.
Beat 4 of the eggs lightly with a fork, stir in 1/4 teaspoon salt and the pepper, and add to the matzah. Toss the mixture well, and then occasionally for the next 5 minutes to allow some of the egg to be absorbed.
Meanwhile, toss the arugula with 1 tablespoon of the oil, the vinegar, and the remaining 1/8 teaspoon salt.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the matzah mixture and press it lightly into an even disc in the pan. Cook until the bottom is browned and the mixture holds together well when you shake the pan, about 5 minutes. Place the sheet pan (sprayed side down) over the skillet and invert the rosti onto the pan. (The browned side will face up.) Spread the top evenly with the ricotta and place in the oven for 5 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet. Crack the remaining 4 eggs in the skillet and cook them, sunny side up, until the whites are just cooked through and the yolks still runny, about 3 minutes.
Cut the rosti into four wedges and place each on a plate. Top with the arugula and then an egg; sprinkle with the feta and serve immediately.
Recipe by A Sweet and Savory Life
It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!
The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!
To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.
Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.
Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.
Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.
Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.
Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!
They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!
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Cruffins
Makes: 12 servings
Prep Time: 20 minutes Bake Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent roll sheets
- 6 tbsp unsalted butter, softened, divided
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
Spread 2 tablespoons of softened butter evenly over each sheet of dough.
In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.
Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.
Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!
Recipe from I Am Baker
If you’re feeding a crowd on Christmas or New Year’s morning, try Savory Ham and Cheese Bread Pudding. It’s so tasty having a bunch of ham & cheese sandwiches baked together in an egg-based custard and can be made the day ahead. This recipe wins all the way around!
Using a nice Black Forest ham from the deli, grated Gruyère cheese and thick sourdough or Italian bread slices, a baked dish that can serve a group is created. Topped with a sprinkling of confectioner’s sugar, raspberry jam and arugula, this breakfast or brunch dish is sure to please.
Begin by buttering 4 slices of bread and spreading Dijon mustard on the other 4 slices. Top the Dijon with ruffled ham and grated cheese (lots of options will work…check out the recipe for ideas) and then place the buttered piece of bread on top of the cheese.
Cut the sandwiches into pieces as shown above. Fit the pieces of sandwich into a baking dish or a cast-iron pan. Make sure that the pieces are snug.
Whisk the milk, eggs, salt and pepper and slowly pour it over the sandwiches, trying to wet every slice of bread. Sprinkle the remaining cheese over the top and refrigerate for at least 1 hour or overnight preferably.
Bake the dish in a hot oven for 35-45 minutes. Sprinkle with confectioners’ sugar, add some arugula to the top and dollop raspberry jam over the dish. Don’t skip the jam…it makes this incredibly delicious!
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Savory Ham and Cheese Bread Pudding
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes plus chill time 1 hour
Ingredients
- 8 large Sourdough or Italian bread slices, day-old recommended, pre-sliced or cut into 1/2-inch-thick slices
- 3-4 tbsp Dijon mustard
- 3-4 tbsp unsalted butter, softened
- 16 slices deli Black Forest ham, about 8 ounces
- 1 & 1/2 cups shredded Gruyère, Swiss, Emmental, Jarlsberg or old, white Cheddar, divided
- 2 & 1/2 cups milk, preferably whole milk
- 5 large eggs
- Salt and freshly ground black pepper
For Serving:
- Icing/Confectioners’ sugar
- Raspberry Jam
- Arugula, optional
Instructions
Grease a shallow baking dish, approximately 2.5 quarts, such as a roughly 9×13-inch oval baker. A 9×13-inch rectangle may be too big. A 10-inch top diameter cast-iron skillet would work well or alternately a 9-inch cake tin. You want the bread pieces to be very tightly together in the pan.
If your bread is fresh, lay out the slices ahead and let them stand on the counter for a couple of hours to dry out or alternately, place on a baking sheet and pop into a 325°F for 3-5 minutes, then let cool.
Lay bread slices out. Spread 1/2 of the slices with Dijon mustard and the other 1/2 of the slices with soft butter.
Working with the slices with the mustard, top with about 4 slices of ham, ruffling them up a bit, rather than laying flat. Sprinkle with about 1/4 cup of the shredded cheese. Top with the buttered slice of bread, with the un-buttered side up (like you’re making a sandwich). Repeat with the remaining slices.
Cut the “sandwiches” into small pieces (see Step-by-Step photos above this recipe to see how I cut my slices). Place the sandwich pieces into your prepared dish, nestling them up very close to each other and with the pointed ends or crust side up. Set aside.
In a large bowl or measuring cup, whisk together the milk, eggs, salt and pepper. Slowly pour the egg mixture over the sandwiches, being sure to pour a bit over each bit of bread. Sprinkle top with the remaining 1/2 cup of shredded cheese. Cover the pan with plastic wrap and chill at least 1 hour or overnight.
Preheat the oven to 350°F. Uncover the dish and bake until golden and the egg mixture is set, about 35-40 minutes. Remove and let cool 10 minutes. Sprinkle with icing/confectioners’ sugar. Top with a dollop of jam and arugula.
Chef’s Notes:
This bread pudding is drier than some bread puddings. As written, about 1/2 of the bread is soft and creamy and the top half is toasted and crispy. It complements the “sandwich” aspect of this dish nicely. That said, you can certainly add more egg/milk mixture if you prefer a wetter/softer bread pudding. Simply make more of the mixture using the basic formula of 1 egg for each 1/2 cup of milk. In all cases though, the top part of the bread should be above the level of the liquid.
If your bread slices are smaller than the ones shown here, simply make more of the “sandwiches”. If slicing the bread yourself, slice into no more than 1/2-inch slices. You don’t want the bread slices too thick.
Recipe from Seasons & Suppers