Breakfast/Brunch

this is amazing – louisiana shrimp and grits.

July 4, 2024 by Becky Spoon

I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions

This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.

What do you need for this recipe?

FOR THE GRITS:

White Stone-ground grits
butter
heavy cream
salt

FOR THE SHRIMP:

olive oil
jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices
andouille sausage or other smoked sausage
garlic
onion
green bell pepper
red bell pepper
fresh thyme
Basic Shrimp Stock
butter
fresh lemon juice
heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

BASIC CREOLE SPICES

celery salt
sweet paprika
coarse sea salt
freshly ground black pepper
garlic powder
onion powder
cayenne pepper
ground allspice

A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.

Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock

I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg

I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.

Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/

awesome shrimp and grits.

You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.

Shrimp and Grits

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Course Appetizer, Breakfast, dinner, Lunch, Main Course

Cuisine cajun, creole

Ingredients

For the Grits

1 tsp salt
1 cup White Stone-ground grits
2 tbsp butter
splash of heavy cream

For the Shrimp

2 tbsp olive oil
24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
Basic Creole Spices **** Below****
1/3 cup minced andouille sausage or other smoked sausage
2 cloves garlic, minced
1/2 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
2 tsp chopped fresh thyme leaves
2 cups Basic ShrimpStock (see my link below in links)
2 tbsp butter
1 tsp fresh lemon juice
splash or two of heavy cream
chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
1/2 tsp ground allspice

Instructions

For the Grits

Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock

Keyword grits, louisiana, New Orleans food, shrimp, shrimp and grits

i love this easy egg salad.

June 26, 2024 by Becky Spoon

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This egg salad recipe is perfect for those who enjoy the flavors of fresh dill and lemon. It combines the creaminess of soft-boiled eggs and mayonnaise with a delightful tartness from the lemon. The dill adds a wonderful freshness to the dish. In addition, the inclusion of green onion and sweet relish provides both vibrant color and a burst of flavor. And for an extra kick, a touch of yellow mustard adds just the right amount of punch.

I enjoy having this as a breakfast option, paired with a slice of toasted and buttered whole grain bread. It becomes even more delightful with a squeeze of lemon and an extra sprinkle of dill on top. Alternatively, it also works well as a sandwich any time of the day.

the most delicious egg salad!

I start my eggs already in the water. Many say to bring the water to a boil, then add the eggs. If you choose that way, you’ll need to cook them for maybe 8 1/2 minutes. I tend to like starting mine in the water because I’m less likely to break them! Lol! Here’s a tutorial from the Food Lab/Serious Eats: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

In the Instant Pot, I find it convenient to boil eggs as they become easy to peel. Place the eggs and one cup of water in the pot’s liner. For a hard boil, set the pressure cooker for 10 minutes and perform a quick release. Alternatively, for a natural release, set it for 5 minutes, wait for 5 minutes, and then release if necessary. In my case, I set the timer for 8 minutes and performed a quick release to achieve a slightly softer texture for my egg salad. After removing the eggs from the pot, gently tap each end on the kitchen counter and roll them to remove the shell effortlessly. If the shell doesn’t come off easily, peel the eggs under running cold water. Finally, chop the eggs to your desired consistency, perhaps leaving them a bit chunky or use a bean masher like I do sometimes.

Add your other ingredients and serve immediately on the bread of your choice. I love it on toasted bread for breakfast and top with a little more dil or a soft sandwich bread. It’s perfect on sour dough!

Want more breakfast ideas?

Want more toast recipes? Try my Avocado with Poached Salmon Toast: Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe for this delicious egg salad! Enjoy!

Egg Salad

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Prep Time 5

Total Time 16

Course Breakfast, Main Course, Salad, Snack

Cuisine American

Servings 2 Servings

Ingredients

3-4 Eggs
2 Tsp Mayonaise (more if you need)
a squeeze of yellow mustard
1-2 tsp sweet relish
1 Tsp Fresh dill
1-2 thinly sliced green onion
1 tsp lemon juice
Salt and pepper to taste

Instructions

Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl.
*see the notes in the post if you want to cook in your Instant Pot.
Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!

Notes

If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.

Keyword breakfast, egg salad, egg salad toast, eggs

outstanding avocado toast with chickpeas and eggs.

June 22, 2024 by Becky Spoon

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outstanding avocado toast with chickpeas and eggs. — Avocado Toast

I prepared this Avocado Toast with chickpeas and eggs because a friend of mine shared a picture of a similar dish she bought in Corsicana, Texas, and I was inspired to make my own version. I really enjoy this kind of toast! It has a tangy flavor from the lemon juice and a creamy texture from the avocado. It’s absolutely delicious and very satisfying. Although I’ve been making avocado toast for a while, I’ve never tried it with chickpeas before.

what ingredients are required for this delicious toast?

avocados
lemon
salt and pepper
extra virgin olive oil
garlic clove
chickpea
smoked paprika
eggs
sour dough or bread of your choice
flaky salt, red pepper flakes, furikake (optional)

avocado toast with chickpeas and eggs.

I seasoned the chickpeas with spicy smoked paprika and cooked them in a hot skillet until toasted. I really enjoy chickpeas prepared this way, and they also serve as a delicious snack. If you haven’t tasted toasted chickpeas, especially cooked in a skillet, you should definitely try them as they offer great health benefits.

I served this on a white with a gray tint plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these. https://amzn.to/45A5A2A

My go to plates lately are gray and white and we actually love to eat in bowls!

avocado toast with chickpeas and eggs.

To prepare this tasty breakfast dish, begin by making the avocado spread using one avocado. Squeeze the juice of half a lemon into the spread and season with salt and pepper. Utilize fresh sourdough bread, preferably from the deli, as it toasts up nicely and turns crispy. Toast two slices of the sourdough bread, then drizzle them with extra virgin olive oil and rub them with a clove of garlic. Next, spread the avocado mixture onto the bread, followed by topping it with fried chickpeas and hard-boiled eggs. For an extra touch, add some homemade fresh basil oil. Enjoy the deliciousness!

Finally I added freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG

Looking for more toast inspiration? Give these extra toast recipes a try.

I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.

Here’s another breakfast toast I think you will love.Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

Perfectly Delicious Poached Salmon Toast

This is a delicious breakfast with this beautiful poached salmon. Honestly I haven’t made this in a while and I want to make it for breakfast tomorrow!

Here’s the recipe for the avocado toast! Enjoy!

Avocado Toast with Chickpeas and Eggs

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Course Breakfast, brunch

Cuisine American

Servings 2 servings

Ingredients

1-2 avocados ripe
juice of one lemon
salt and pepper to taste, divided
extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
garlic clove
1 cup chickpeas
smoked paprika, I used hot smoked paprika
2 hard boiled eggs sliced
2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
fresh ground black pepper
flakey salt
red pepper flakes (optional)
Furikake (optional)

Instructions

Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!

Keyword avocado, avocado toast, chickpeas, hard boiled eggs

classic quiche lorraine. everyone will love this.

June 11, 2024 by Becky Spoon

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This Quiche Lorraine is a surefire way to make a lasting impression! Perfect for brunch or entertaining guests, it never fails to please. It reheats flawlessly and can be conveniently frozen. Complement it with a fresh salad or a side of vegetables for a scrumptious lunch or dinner alternative.

The Quiche Lorraine is a classic French dish that features a rich and savory filling of bacon, cheese, and eggs. It is traditionally baked in a buttery pastry crust for a perfect balance of flavors. This recipe calls for Gruyere cheese, which adds a nutty and creamy taste to the quiche. Serve it warm or at room temperature for a delightful meal that will impress your guests. Enjoy the combination of crispy bacon, gooey cheese, and silky-smooth custard in every bite.

What equipment do you need to make this quiche?

To prepare this recipe, gather either a springform pan or two regular pie pans, along with a sheet pan covered with parchment or foil for simple cleanup. Additionally, have an emulsion blender or whisk at hand.

This is the springform pan I use. It’s commercial grade and I like the way it seals. https://amzn.to/3RpNaM6

If I am making a quiche in a pie pan I like to use a thin metal pan so that it will cook the bottom crust better. Sometimes I par bake but if using the thin metal pans, I have found I don’t have to par bake. https://amzn.to/4bT0yAs

And, the emulsion blender or whisk I use are these: https://amzn.to/3VCyZWr

And I like a commercial grade whisk:https://amzn.to/4bTsm7V

What ingredients do you need for this Quiche Lorraine?

Dough for single-crust deep dish or double pie crust for 2 pans
bacon
sweet onions
fresh thyme
salt and pepper
nutmeg
gruyere or swiss cheese
eggs
milk
heavy cream

What to serve with a quiche.

Salsa
Sour cream
Avocados
Hash browns
Seasonal tomato salad
Cheese tray
Roasted potatoes
Roasted vegetables
Fresh fruit or fruit salad
Green Salad

Here is one of my recipes on the blog I think you will love! the best spicy summer fruit salad.

Here’s another quiche recipe! awesome spring asparagus and ham quiche.

Here’s the recipe for this delicious Classic Quiche Lorraine.

Classic Quiche Lorraine

Caramelized onions and bacon makes this an irresistible quiche. it will become your go to recipe!

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Servings 6 6

Ingredients

pie crust for deep dish or 2 regular pie pans
12 oz bacon, sliced or chopped into about 1/2 inch pieces
3 sweet onions, thinly sliced or diced
4 tsp butter
1 tbsp fresh thyme
1/2 tsp coarse black pepper
1/2 tsp salt
pinch of nutmeg (whole if you have)
2 cups cups Gruyere or other good swiss cheese
8 large eggs
2 cups heavy cream
1 cup milk

Instructions

Preheat the oven to 350 degrees.
If using a 9 inch springform pan, on a floured surface roll out your pie dough to about 14 inches. Transfer to your pan and press firmly against the sides and bottom. You can refrigerate or stick in the freezer while you are preparing the filling.
Cook your bacon in a skillet until done and starts to crisp. With a slotted spoon, remove the bacon from the skillet and drain on a paper towel.
Remove all the bacon drippings from the skillet, reserving hopefully, except for a couple of tablespoons left in the pan. Add the butter and allow it to melt.
Add the onions and cook them, stirring occasionally until they are lightly caramelized. This may take 20-30 minutes. If there is excess fat, I pour that off and then add the thyme, the salt and pepper, the nutmeg.
Remove from the heat and allow to cool. Stir in the bacon and cheeses and spoon into the crust.
In a large bowl whisk the eggs, milk and cream. Place the springform pan on a sheet pan. Pour the egg mixture over the top.
Place in the oven and bake until a knife inserted in the center comes out clean. Depending on your oven start checking doneness after about 45 minutes by touching the middle. If it's firm to the touch it is done. You don't want to overcook. Ejoy!

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

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Entomatadas are tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast. They are served with eggs or a jerky like meat from that region. I made them for breakfast today and I had forgotten how delicious they are. Literally, I had them made in less than 30 minutes. You could make the sauce the day before, double the recipe and freeze so that next time it’s a matter of heating and softening the tortillas in hot oil and folding.

I have made these before from a Youtube video. This recipe is from one of the very many cookbooks I have on the foods of Mexico. This book is Oaxaca al Gusto, An Infinite Gastronomy by Diana Kennedy. This book won the James Beard Foundation book of the year in 2014. I’ve just started reading and I’m ready to cook from it since I have spent a lot of time in Oaxaca, Puebla, Tlaxcala and surrounding towns, Mexico City, Baja California, the Caribbean areas like Tulum and other areas like Guadalajara. Here’s the link for the book: https://amzn.to/3MdNfzG

Just look at how delicious this dish looks. They are very easy too.

This is what Diana Kennedy writes in her book about Entomatadas “Entomatadas, literally tortillas bathd in a tomato sauce, are a very popular breakfast dish in Oaxaca. They are either served alone, with eggs or with a piece of tasajo.” Sounds delicious, right? They are so good.

How to Make Entomatadas with Fried Eggs

To make heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides, they should not becove crisp around the edge. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.

Then, dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over them and garnish with the onion, cheese and parsley. If you are toping with a fried egg, arrange the 4 tortillas fourths on a plate,

Here’s another breakfast dish I think you will love! love this breakfast quesadilla!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

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Course Breakfast, dinner, Main Course

Cuisine Mexican

Servings 6 servings

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Instructions

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

Keyword authentic mexican food, corn tortillas, eggs, entomatadas, fresh tomato sauce, huevos, huevos rancheros, mexican, mexican food, Mexican food for breakfast, oaxaca, tortillas

The Best 10 Minute Breakfast – Fried Egg Quesadilla

October 14, 2023 by Becky Spoon

This breakfast “Fried Egg Quesadilla” is delicious and it really did only take about 10 minutes to make. All I did was brown some breakfast sausage and set it aside. I then added a little butter to an iron skillet and a corn tortilla. I let it brown a little, flipped and added cheese, sausage and salsa, another corn tortilla and flipped again, cooking to a beautifully crisp corn tortilla!!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

I was hesitant to make this with corn tortillas because traditionally a quesadilla is with a flour tortilla, but the corn is perfect for this breakfast quesadilla. Just a little butter creates a crispy and crunchy corn tortilla that just melts into all the other ingredients as you eat it!! It’s like eating a crunchy taco with the cheese melted with an egg on it! Oh, yum!

I like to use white corn tortillas and I’m kind of picky about the brand I get. Mission has a good white corn tortilla and Guerrero is a good brand. These are Guerrero and here’s a link for them. http://www.pasionguerrero.com/en.

I have many similar breakfast on my blog. Here is another you may like: https://the2spoons.com/breakfast-tacos-with-chorizo-hatch-green-chile/.

Here’s the recipe! Enjoy!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

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Course Breakfast, brunch, Main Course

Cuisine Mexican

Servings 2 servings

Ingredients

4 corn tortillas
2 tbsp butter
2 slices of breakfast sausage for two portions, crumbled and browned, or a couple of strips of bacon cooked
cheddar cheese
Salsa of your choice
2-4 eggs for frying
cilantro (optional)

Instructions

Melt some butter in a pan and gently cook a corn tortilla in it. Flip and top the tortilla with grated cheddar cheese, the crumbled sausage or bacon and some salsa of you choice. Add a little cilantro if you like. Add a little more cheese and top with another corn tortilla. Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the sides. Place on a cutting board to rest. Fry an egg in the empty pan with a little more butter, then cut the quesadilla into quarters, placing the egg on top. Top with cilantro and hot sauce or salsa. I sprinkle with New Mexico red chile powder (mild to medium)

Keyword breakfast, fried egg, fried egg quesadilla, quesadilla, quesadillas