Tag Archives: eggs

BUTTERMILK BISCUITS & ZIPLOC-BAG OMELETS

I love breakfast.  A nice, leisurely, tummy-stuffing, weekend breakfast (or maybe brunch, depending upon your sleeping habits).  There’s really just nothing like it; something savory with something sweet, a big steaming mug of coffee, the scrape of fork against plate where the syrup was.  Sigh.  Now I’ve gone and made myself hungry.

biscuit & omelet

Going out for breakfast or brunch is one of my favorite indulgences; I have favored spots in every city I’ve lived in.  I dream about the huevos rancheros at Baby Barnaby’s & the cheese grits at Brother Juniper’s, but when push comes to shove, I’m actually much more likely to make a big breakfast for myself.

No changing out of your pajamas, no standing in line with your stomach growling, no having to hear “Actually, we’re out of bacon.”

Having friends over for brunch can be a really economical way to entertain, much cheaper than throwing a dinner party.  Plus, everybody loves breakfast!  It’s comfort food at its best.  Throw in some mimosas or Bloody Marys and everyone’s happy.

Okay, enough about that, I know you’re thinking “what the heck is a Ziploc-bag omelet?”  It’s basically the best magic trick I know, making individual omelets in Ziploc bags.  Totally solves the problem of how to fix eggs for a group, since this person doesn’t like mushrooms and this child can’t stand onions.  Plus, it is SO much fun to do—great to do with kids, though we’ve definitely made them with all adults and they had a good time, too.

It’s not just the novelty, though; the omelets actually taste great, and without having to add any fat to cook them.  I’m sure someone out there is terrified by the thought of cooking food in plastic.  If that’s you, you probably shouldn’t try this.

Biscuits are also fun to do with kids—you’re going to get the counter messy anyway, so why not let them enjoy?  Two of my favorite kiddos in the world, Isabella & Antonio, whom I’ve known since they were each tiny babies, are always my biscuit souz chefs when I visit them or they visit me.  We use funky cookie-cutters (lobster or cactus-shaped biscuits, anyone?) to liven up things even more.

There are a million ways to make biscuits in this world; this happens to be my way. I’ve been experimenting with homemade biscuits for as long as I can remember and let me just say, these are really, really good.  I’m from Tennessee; I know a good biscuit when I meet one.

Have great weekend, ya’ll.  And eat something good for breakfast.

BUTTERMILK BISCUITS

ingredients: buttermilk biscuits

4 T each, butter & vegetable shortening (don’t soften the butter)
2 cups all-purpose flour
2 T baking powder
1 T sugar
1 tsp. salt
½ cup buttermilk

extra 2 T butter, melted

oven: 425°
pan: heavy baking sheet, jellyroll pan, or cast-iron skillet

Place the shortening and butter inside a large bowl.  Add in dry ingredients—flour, baking powder, sugar, & salt—and, using your fingers, smush (yes, that’s a technical term) until you have a crumbly mixture, with large pieces.  The pieces shouldn’t be too small or too uniform—just no big chunks of fat.

Pour in the buttermilk and mix very gently with your hands (try to remember to take your ring(s) off; I always forget!).  The mixture will seem wet and as if there’s no way it could ever become biscuits.  Do not panic and do not overmix.

Turn the loose mixture onto a heavily floured surface, coating the dough once with flour on both sides before patting it out very gently to about a half-inch thickness.  Even though the dough still may not look completely together, trust me.  That’s how you want them—if you work with the dough too much = hard biscuits.

Using a biscuit cutter (if you are a good Southerner & have one, unlike me) or an upside-down water glass, cut out biscuit rounds from the dough, placing them close together on your baking sheet or in your skillet/pan.

Cobble together scrap pieces to do a second, and if needed, third round of biscuit-cutting.  Brush the tops of the biscuits with half of the melted butter and place them in the oven.

Bake for 15-20 minutes; at about the 12 minute mark, your biscuits should have risen nicely but will look a little pale.  Brush with the remaining melted butter and finish baking.

Serve warm (of course) with more butter, honey, jam, sausage, pepper gravy, etc.  Or, if you are my father-in-law, ribbon cane syrup (ew).

ZIPLOC-BAG OMELETS
(thanks to our friends Vicky & Lois for sharing this years ago!)

This is so simple that I can’t even rightly call it a “recipe”—it’s more like a formula or a magic trick. Every time I do it I’m halfway afraid it isn’t going to work, but it always does!

ingredients:

eggs (2 per person, or perhaps just 1 for tiny eaters) add-ins
Ziploc bags (sandwich-size)
a Sharpie or permanent marker

any omelet add-ins you like:

shredded cheese (cheddar, fontina, mozzarella, Monterey jack)
crumbled/chopped meats (ham, sausage, bacon or a meatless substitute)
chopped veggies (peppers, mushrooms, onions, green onions, spinach, asparagus)*
seasonings (fresh or dried herbs such as basil or thyme, hot sauce, etc)
salt & pepper

First, get a tall pot of water (the kind you’d use to cook a big batch of pasta) filled with water and bring the water to a boil.

To assemble the omelets, first have everyone claim a Ziploc bag & write his/her name on it.  eggs in a bagThen, using a bowl to help the bag “stand up,” crack two eggs into each one.

Instruct everyone to seal their bags and then smush up the eggs with their fingers.  Kids, naturally, l-o-v-e this part, so they’ll happily manage this step for everyone.

Then, have everyone open their bags back up and throw in whatever accoutrement they desire—just make sure not to overload!  Think in finger-pinches, not handfuls.

Once everyone’s loaded up their omelet-to-be, seal the bag and mix it all up again.

One last step, and this is important (the kids may need help with this one).  Unseal the bag so you can force all of the ingredients down to the bottom, then press the air out through the top and re-seal.

You should have a concentrated band at the bottom of your bag, and no, it won’t look very appetizing, but don’t worry!  I promise you this will taste excellent.

Bring your pot of water down to a simmer—don’t use a rolling boil or your eggs (and bag) will overcook.  Drop the bags into the water, one at a time—they’ll kind of bob up at the top, but that’s why you pressed all of the ingredients down to the bottom. going in the water!

You may need to kick the heat back up on your burner to compensate for the addition of the bags, but at this point, set a timer for exactly thirteen minutes and go about your business.

When that timer goes off, carefully fish the bags out of the water and onto a kitchen towel.  To serve, simply open each bag (there will be steam, so watch little fingers) and slide the omelet onto a plate.  Enjoy!

*If you decide to use asparagus, I recommend pre-cooking it in a little water, either over the stove or in the microwave.

Share/Save/Bookmark

FATHER’S DAY BRUNCH: EGGS BENEDICT & BLOODY MARYS

dad

There’s a self-consciousness that comes with grief, the consciousness that the people around you:

a) have never experienced anything like what you’re going through,

b) are utterly at a loss for what to do to comfort/support you,

c) wish you would just “get better” already,

d) are terrified by the thought of death and hate you reminding them that their loved ones will die.

Sometimes I feel like “that girl who talks about her dead father all the time.”

In the filing cabinet of my brain and heart, food and my father are inextricably linked. One of the great ironies of it all is that losing my father, an unabashed epicure, sent me straight into the kitchen, where I got really good at cooking all kinds of things I wish I could make for him now.

For example, Eggs Benedict and an excellently spiced Bloody Mary—robust, made with love, fit for a king. It’s the brunch I’d make for my dad if I could.

Pray tell, what are you feeding your father (or husband, partner, uncle, grandpa, etc) on Sunday? Are you cooking at home or taking him out? Does your family have a Father’s Day culinary tradition? We’d love to hear from you in the comments.

Wishing all Dads a very happy Father’s Day, with lots of love from BJG.

EGGS BENEDICT (BLUE JEAN GOURMET STYLE)

EB--decorated, close-up

There are lots of variations on theme of EB; this is just how I happen to like mine.  I really don’t think you can go wrong if you stick to the basic premise of  layering toothsome pork product & gooey egg on top of crusty bread and slathering the whole thing in hollandaise.

A word about hollandaise.  It’s really not as fussy as everyone makes it out to be–at least, it has not been a culinary-pain-in-the-butt for me.  I’ve heard tell that you can make hollandaise in a blender, and if you have done so with success and think it’s way easier than my method, please do share.  I’ve made mine several times the old-fashioned way with great success, so if you’ve been afraid to try the stuff, I urge you to give it a whirl.

WHAT YOU’LL NEED:

spinach (either a package of frozen, chopped or a big bunch of fresh)

English muffins (traditional) or another bread product

Canadian bacon (substitute thick-cut ham or many slices of thin-cut ham)

poached eggs*

eggs, butter, water, fresh lemon juice (for the hollandaise)

salt & pepper, hot sauce (optional)

TO MAKE HOLLANDAISE:

2 egg yolks

juice from 1/2 a lemon

6 T butter, cut into cubes

salt & pepper

Combine the egg yolks with lemon juice in a small saucepan.  Whisk to combine over low heat; the yolks should thicken quickly.  Toss in the butter cubes and continue whisking until the butter has melted.

hollandaise step 2

hollandaise step 3

hollandaise fin

The mixture will become a bit lighter in color, which is a good indication that you’ve got things well-emulsified.  Add salt & pepper to taste.

TO ASSEMBLE:

The trickiest part about making this breakfast is the timing.  You basically want to save the hollandaise for last, because it does best when served very soon after it’s made–it’s a little bit diva like that (na-na-na-a-diva-is-a-female-version…okay, yeah I’m going to have that song in my head now.)

My plan of action is usually this:

1) cook spinach, season with salt & pepper, set aside

2) brown Canadian bacon in a skillet, keep warm in a low oven

3) toast English muffins, add to the low oven

4) poach eggs* & turn out into a paper-towel-lined platter in, you guessed it!, a low oven

5) make hollandaise

6) stack ‘em: English muffin half on bottom, top with Canadian bacon, then spinach, then a poached egg.  repeat.  pour on the Hollandaise with a generous hand!

* The internet is full of wisdom for how best to poach one’s eggs; I’ve done them the old-fashioned way, in a pot of vinegar-spiked water and I’ve done them the lazy way, in an egg poacher.  However you get your eggs poached is fine by me!

BEST BLOODY MARY MIX

bloody mary

ingredients:

1 large bottle spicy-hot V8

Juice of 2 limes

2 T. white vinegar

2 T. prepared horseradish

2 T. Worcestershire sauce

1 T. garlic powder

1 tsp. celery salt

1 tsp. Tabasco sauce

A generous glug of any of the following
olive juice, pickle juice, or juice from pickled jalapeños

Plenty of freshly-ground pepper

garnish: celery, spicy green olives, limes, celery salt

Combine all ingredients and store in a pitcher in the refrigerator. When you’re ready for drinks, first “salt” the rim of your glasses.  Rub the lip of each glass with a lime wedge; then, turn the glass upside down and onto a plate-full of celery salt.  Twist the glass to form a rim.

To mix a drink, combine 3 parts mix to 1 part vodka or gin over ice.  Garnish with a tall stalk of celery and a toothpick speared with an olive & lime wedge.

Share/Save/Bookmark