Browsing Tag

breakfast

Breakfast in bed? Scrambled eggs with smoked salmon

Chef Niall Harbison. Everything he stands for is delicious. Never pretentious, he loves food, radiates contagious enthusiasm, and his dishes are restaurant quality, yet easy to follow. He started off with Ifoods.tv, which has now transformed beautifully into Look and Taste, a visual fiesta for food lovers with recipes, a video glossary for food terms, and a chef’s blog documenting his culinary musings.

Our chef recipe video on this beautiful early spring weekend would be the perfect breakfast in bed, scrambled eggs with smoked salmon. Share the love!

*Editing to add: Chef Niall has moved on with SimplyZesty.com and we apologize, his video is no longer available. However this recipe needs to live on, it is so amazingly good.

Recipe instructions as adapted from the video:

Scrambled Eggs With Smoked Salmon
Chef Niall Harbison

Ingredients:
Eggs (3 eggs per person)
Smoked Salmon
Bread Slices (thick, from a freshly sliced baguette)
Cream
Butter
Chives

Slice smoked salmon into strips, and finely chop chives. Melt butter and cream over medium heat. Grill or toast the bread. Use 3 eggs per person, beat in a bowl, and add to the butter and cream in the pan. Blend with a spatula for 1-2 minutes, making sure not to overcook, moving the spatula constantly. Season with salt and pepper to taste, and place the eggs over the toasted bread. Place the salmon on top of the egg toast, and top with a generous amount of chives.

Breakfast Recipes

A breakfast masterpiece!

We have breakfast on the brain as usual! This is most likely the coolest, most unique, gorgeous breakfast item we’ve ever seen, and is on our agenda for next weekend! Created by Executive Chef Pierre Landet of Cercle Rouge restaurant in Tribeca, a soft boiled egg is coated in textural layers, flour, pork sausage,flour again, beaten egg, and panko bread crumbs. He fries the egg (in a fryer, but a large pot may be used at home), and serves it with a tomato pancetta sauce and garnishes it with fried basil. Check out the video from Real Meals Tv, and view the recipe here.

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On a completely unrelated sidenote, I wanted to let you know about fun restaurant review contest! Kang from London Eater is the master of ceremonies, and he’s giving away £ 50 (or about $75 US) for a restaurant review, which his readers will vote on! The contest ends on Valentines Day, read more about it here.

Breakfast Recipes

Breakfast in bed? Serve strawberry Grand Marnier crepes and be adored forever!

Nothing pipes up a chilly fall morning more than breakfast in bed! We love this decadent video and recipe from Chef Michael Harris of Red Roze Catering, featuring strawberry Grand Marnier crepes topped with whipped cream and a vanilla bean. The delicious morning aroma of this sweet breakfast cooking surely will wake up sleeping beauty immediately!

“How do they taste? They taste like more.”
H.L. Mencken

[pro-player width=’560′ height=’353′ type=’video’]http://www.youtube.com/watch?v=jZpHrRPJT9o[/pro-player]

Grand Marnier Crepes
Chef Mike Harris
Serves 8

INGREDIENTS
For the Strawberries Grand Marnier Liqueur:

15 fresh strawberries, quartered
6 oz sugar
1 shot of Grand Marnier

For the Crepe Batter:

2 cups of flour
1/2 cup of sugar
1/2 cup of milk
1/4 cup of lukewarm water
2 eggs
Butter or non-stick cooking spray, and use a good nonstick pan for the crepes.

Preparation
1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.

2. Mix crêpe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.

3. Heat non-stick pan over medium-high heat, use butter to coat pan surface.

4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.

5. Fill crepe center with some strawberries while the crepe is cooking.

6. Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame. Serve crêpes topped with ripe strawberries and whipped cream.

Breakfast Recipes

Truffled egg toast for breakfast or brunch!

Chef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!

For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent

Method per the video instructions:

Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper. Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).

Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust. Toast the bread in a 350 oven for 3 minutes. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section. Press the section down with the handle of the knife to create a trough for the eggs.

Seperate 2 eggs, place the yolks in the trough you created. Fence this area in with thin slices of fontina cheese. Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts. The yolks should be runny. Remove from oven.

Place the asparagus pieces on a plate and top with the egg/toast creation. Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.