So you’re in a house full of people this weekend, and the mornings are the best part, aren’t they? This morning your brother and his girlfriend may have fired up the oven and scrambled the eggs, but tomorrow or Monday it might just be your turn. We thought we’d help you out with a step-by-step menu to the classic breakfast befit with muffins, baked eggs and roasted potatoes. Go ahead; wake everybody up with the best aromas imaginable tomorrow morning…
Baked Eggs with Smoked Salmon, Swiss Chard, and Gouda
2 Bunches Swiss chard, ribs removed, cut into pieces
3 cloves Garlic, minced
1 large Shallot, thinly sliced
2 tablespoons Olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 cup Gouda, cut into small cubes
4 ounces Smoked Salmon, cut into bite size pieces
Preheat oven to 350 degree Fahrenheit.
In a large skillet, heat the olive oil over medium heat. Add the sliced shallot, sauté until translucent, about 3-4 minutes. Add swiss chard, sauté for 3 minutes until it just starts to wilt. Add garlic, salt, and pepper. Continue to sauté for 2 more minutes. Remove from heat and toss in gouda and smoked salmon, making sure its evenly distributed. Place the mixture in a greased baking dish.
Make 6 small wells in the swiss chard mixture. Carefully, crack an egg in each well. Bake for 15-17 minutes until eggs are just set but yolks are still runny.
*The swiss chard mixture can be made the day before and sit overnight in the refrigerator. When ready to make preheat the oven and add the eggs, baking according to instruction.
Banana Nut Muffins
1 cup All Purpose Flour
1/2 cup Pastry Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/3 cup Unsalted Butter, softened
1/2 cup Sugar
1/3 cup Brown Sugar
1 teaspoon Vanilla Extract
3 larger very ripe Bananas Mashed
1/4 cup Buttermilk
1/2 cup Walnuts, toasted and cut into pieces, optional
Preheat oven to 350 degrees Fahrenheit. Grease and line 12 muffin tins.
In a bowl, sift together the all purpose flour, pastry flour, baking soda, baking powder, nutmeg, and salt.
In the base of a mixer, cream together the butter and the sugars. Add the egg, vanilla extract, and mashed bananas. Mix until combined. Alternate adding the dry ingredients and the buttermilk until the mixture is combined. Do not over mix. Fold in the toasted walnut pieces if using.
Spoon the batter into the muffin tins. Bake for 10-12 minutes, until the tops are slightly golden and are springy to the touch. Let cool on a wire rack.
Balsamic Roasted Potatoes with Pancetta and Sage
2 Sweet Potatoes, cut into bite size pieces
1/2 pound Mixed Small Potatoes, cut into quarters
1/4 cup Pancetta, diced
1 tablespoon reserved fat from the Pancetta
3 tablespoons Aged Balsamic Vinegar
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 tablespoon Sage, roughly chopped
Preheat oven to 350 degrees Fahrenheit.
In an oven-proof skillet, cook pancetta over medium heat. Cook until just brown and remove from the skillet, saving for later. Discard all but 1 tablespoon of rendered fat. Add the potatoes to the hot skillet, tossing them to brown. Season with salt and pepper. Cook in the skillet for 3-4 minutes. Deglaze the pan by adding the aged balsamic. Stir thoroughly, scraping up any bits that are stuck to the bottom. Mix in the sage and place in the oven.
Bake the potatoes for 35 minutes, or until fork tender. During the last 5 minutes of cooking, return the browned pancetta to the mixture. Garnish with fresh sage if desired.
Photographed by Alli Shepherd.