Brunchin’ and Munchin’

On Whole-grain Sourdough French Toast with warm Maple Syrup, accompanied by my infamous coffee-IV housed in a happy Yellow Mug…

Happy Labor Day weekend!  May you eat well…

Breaking the Fast: Pumpernickel and Currant French Toast stuffed with Rosemary Ham

Ms. Foodie was having a hankering for French toast, but decided to add a bit of a twist–doubling the bread and stuffing ham in the middle.  I bought the Rosemary Ham from the purveyor of all foods unique–Trader Joe’s.

The pumpernickel currant bread was leftover from a housewarming gift; too rich to eat every day, but perfect for this type of meal.  I soaked it a bit longer in the egg mixture in order to properly saturate.

With some warm maple syrup to top, it turned out to be quite satisfying…

Breakfast in a Biscuit

So Ms. Foodie Patootie had an epiphany: instead of making plain ‘ole biscuits to eat, why not create a tasty treat?  Uh, oh! Watch out!  I’m a foodie and a poet.

But seriously, chefs of every culture have been filling dough with all kinds of good stuff, from Empanadas to Pierogies–so my idea is nothing new, just a variation on an old theme.

My first trick was going back to that Kitchen-Cabinet Cooking principle: What’s in the store?  Lucky for me, I always keep on hand a baking mix–any baking mix, whether it’s Bisquick® or a generic store brand.  They usually have a quick n’ dirty biscuit recipe on the back of the box, and so that is where I began!

Once I formed the dough mixture, I set it aside and attended to the stuff inside.  Going back to the stores, I still had some ham left, so I finely chopped some of that, and combined it with Sharp Cheddar and a couple of pats of butter to enhance the flavor of the dough.

Once again, the beauty of the Kitchen-Cabinet Cooking method is improvisation.  Nothing’s set in stone, it’s whatever works with your diet and your budget.  I already have visions of stuffing them with ground beef, Swiss cheese and mushroom.  So, whether you’re a carnivore, omnivore or herbivore, adapt to suit your fancy!

I filled my dough just enough to fill the center, then wrapped it around from the corners to join them in the center.

Once your filling is all wrapped and snug, pop them in a preheated 425 degree oven for about 20-25 minutes, and whaddaya know?  An instant breakfast or brunch appetizer!

What I most like about these is that they are freezable: so you can store and eat the remainder at your leisure.

That is, if there are any remaining…

What’s for breakfast? More Kitchen Cabinet Cooking

Ms. Foodie Patootie was very hungry this morning, which is rare–usually the coffee-IV does it for me for at least two hours.  So to continue with our theme of Kitchen Cabinet Cooking, I decided to whip up a favorite boiled egg breakfast sandwich that is easy to make, with ingredients you normally have on hand, come rain or come shine.

I’m not as young as I used to be, so fiber has definitely become more important in my dietary life: which is why I love these Alvarado Street Bakery breads.  High fiber content, organic ingredients, and it’s still tasty!  I toasted a couple of slices of Sprouted Sourdough while my eggs were boiling.

Now here’s where your preferences come in–what to include as an accompaniment to your egg sandwich.  Being partial to pork, that ham I have stashed in my store comes into play, along with some delicious Knott’s Berry Farm Boysenberry Preserves.  But easy and versatile is the key, so you can use butter, mayonnaise or some other type of spread or protein that you enjoy and have on hand.   I’ve even used just salsa!  My sister Joan is a vegetarian, so she likes that one 😀

Once the eggs were boiled to my liking (hard), and I slathered my bread with the spread and protein of choice, I sliced the eggs crosswise and arranged them on top of my bread and spread.

You can eat it dainty  as two separate pieces, or put ’em together to make your sandwich.  I prefer the sandwich method.

I promise, it’s delish!