ARTICHOKE PESTO ON CIABATTA
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
- When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.
CANADIAN BACON FRIED EGGS WITH BLUE CHEESE
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Categories Cheese Egg Pork Breakfast Brunch Sauté Low Carb Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 6
Steps:
- Heat 1 1/2 teaspoons butter in 10-inch nonstick skillet over medium heat. Add 3 slices Canadian bacon. Sauté 1 minute and turn. Break one egg over each piece of bacon. Sprinkle with 1/4 teaspoon curry powder. Sprinkle half of the cheese and half of the onions over eggs. Season with salt and pepper and cover. Reduce heat to low. Cook until white is just set, about 4 minutes. Using spatula, transfer to plate and keep warm. Repeat process with remaining ingredients.
FRIED EGG AND SAUSAGE CIABATTA BREAKFAST PIZZAS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Breakfast Brunch Kid-Friendly Quick & Easy Sausage Monterey Jack Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
- Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
- Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
- Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.
PROSCIUTTO, FRIED EGG, AND PARMESAN ON COUNTRY BREAD
Provided by Victoria Granof
Categories Cheese Egg Fish Pork Breakfast Brunch Broil Fry Sauté Kid-Friendly Parmesan Prosciutto Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
- Suggestions for the kids
- Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.
FRIED EGGS, PROSCIUTTO, AND ARUGULA WITH CHEESE SAUCE
Categories Cheese Egg Leafy Green Pork Breakfast Brunch Quick & Easy Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 13
Steps:
- Make sauce:
- In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg, and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.
- Split and toast muffins. Put 2 muffin halves on each of 2 plates. In a non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté arugula with salt to taste, stirring, until just wilted. Divide arugula among muffin halves and top with prosciutto.
- In same skillet heat butter over moderate heat until foam subsides and crack eggs, 1 at a time, into a small bowl, adding them as they are cracked to skillet. Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top. With a spatula gently turn each egg over and cook 2 minutes more, or until yolks are just set. With spatula gently transfer eggs to prosciutto and top with cheese sauce.
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- Turn on your oven broiler. Place the ciabatta bread under the broiler and lightly toast both sides. Make sure to keep an eye on it to prevent burning. Once toasted on both sides, add the brie slices to the cut side, and toast again under the broiler until they melt. Allow to rest for a minute before spreading the garlic aioli over the brie.
- While the bread is toasting, heat a skillet over medium-high heat, then add the olive oil. When hot, crack in your egg. Cook it however you like, but I recommend either over easy, or sunny side up so that the egg whites are cooked through, but the yolk is still runny. To do this, cook on one side until the whites are almost cooked through, then flip & cook on the other side quickly to prevent the yolk from cooking through. When done, remove to a plate.
- Toss the breakfast sausage links into the pan and cook until warmed through. Most breakfast sausage is pre-cooked, so just make sure yours is. If not, cook through. When done, slice the sausages in half.
- Assemble the cooked egg over the ciabatta bread, then top with sliced sausage, prosciutto and a pinch of microgreens. Enjoy!
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