Mushroom, Leek & Cheese Scrambled Eggs

Poked through the veggie drawer this morning, hungry for something “brunchy” yet healthy. Fortunately I had some really nice mushrooms and a leek, perfect for scrambled eggs. I made up a recipe on the fly and to my delight, it was surprisingly delicious. Thought I’d have enough for leftovers, but nope – ate the whole thing!


1 Tbsp olive oil
2 cups sliced mushrooms
1 medium leek, halved and cut into 1″ pieces (be sure to wash really well)
1/4 cup diced onions
2 Tbsp diced peppers
1/4 tsp garlic powder
1/4 kosher salt
few grinds of freshly ground black pepper
Pinch of dried basil leaves
½ tsp butter
2 eggs, beaten
1 slice sharp cheddar cheese (approximately) torn into smaller pieces

Heat olive oil on medium heat in a large frying pan and add mushroom, onions and peppers. Cook, stirring occasionally until the mushrooms have released their water and it has dried back up again. (7-8 minutes?) Add the butter, leeks and seasonings and saute for another 5 minutes.

Once leeks have softened up a bit, turn the heat way down. After a few minutes stir in the beaten eggs and start folding and gently stirring. Once eggs are mostly cooked, add cheese and continue folding and stirring until cheese is mostly melted. Check seasoning and serve immediately.

French Toast with Sautéed Blueberries

I love French Toast. Don’t know why I don’t make it more often. Probably because Kumy is such a pancake guy. French Toast is honestly so easy that I’ve never written it down until now.

I also like using fruit with just a bit of of sugar, maple syrup or honey for sweetening. If the berries are really sweet, you may not need to add all the sugar. You can also substitute eggnog for the milk – it’s delicious – or you could just as easily use Oatmilk if you like.


French Toast
3 1″ slices of bread (mine was a flatter loaf)
2 eggs
1/2 cup milk
1/8 tsp Cinnamon
1/2 tsp Vanilla
Pinch of salt

1 Tbsp butter
2 tsp brown sugar or 1 tsp honey
1/2 cup blueberries or any other fresh berries

Mix eggs, milk, cinnamon and vanilla in a flat bowl or pie pan. Lay bread slices in the mixture, and flip them over. Let soak in for a few minutes, pushing down on them once in a while to make sure they soak up as much of the milk mixture as possible.

Heat a nonstick skillet over medium heat. You can add a little butter to the pan, but you really don’t need it with nonstick.

Place soaked bread in skillet, drizzling any leftover milk mix over. Cook for 3-4 minutes, or until it’s starting to get a bit golden underneath. Flip over and cook another 2 minutes, until it’s golden on the bottom and starting to get a little brown.

Remove French Toast to a serving plate.

Quickly add the butter and let it melt. Toss brown sugar over and stir for 10-15 seconds. Add blueberries and sauté blueberries in the sugar butter mixture for a minute. Pour berries and everything over the French Toast.


Mel’s Cheesy Bacon Croissant Breakfast Casserole

I mixed this up on Christmas Eve, and baked and served it for Christmas Brunch this morning. It was incredibly delicious – another great recipe from Mel’s Kitchen Cafe. Mel uses shallots or red onions, and doesn’t add hot sauce, but other than that, this is really her recipe. We all flipped over it and I love that you can make the night before!


1 pound (454 g) croissants, halved lengthwise (about 5-7 small/medium croissants, or 4 giant Costco ones)
8 to 10 slices bacon, chopped into 1″ slices (I use thick-sliced. See my bacon chopping trick.)
½ cup diced onion
2 cups sharp cheddar cheese (freshly-grated is best)
9 large eggs
2 cups milk (I used 2%)
1 cup heavy cream
1 1/2 tsp kosher salt
¼ tsp freshly ground black pepper
2-3 dashes hot sauce

Preheat the oven to 350 degrees F.

Slice the croissants in 1″pieces and lay in a 9×12″ baking dish. Bake 10-12 minutes, tossing halfway. You want them to be a little toasted.

In a large skillet, cook the bacon until crisp. Remove the bacon to a plate, and remove all but a tablespoon of the bacon grease from the skillet. Add onion and sauté 3-5 minutes.

Mix eggs, milk, cream, salt, pepper and hot sauce in a bowl.

Sprinkle bacon and onions over the croissants. Then sprinkle cheese over and finally pour the egg mixture over. You don’t need to toss it or anything.

Cover and refrigerate 4 hours or overnight.

Remove cover and bake for 45-50 minutes.

Let stand 15 minutes and serve. Wow.

Jen’s French Toast Casserole

My neighbor Jen made this unusual breakfast casserole for a potluck. There’s no added sugar, so it’s not overly sweet – but perfect served with a sprinkle of powdered sugar or a little drizzle of maple syrup.

I’ve made it tons of times since – and it’s a great brunch dish. I’ve never made it with regular bread, but you could easily add a tsp of cinnamon to the eggs if you did.

6 eggs
1 1/2 cup half n half
1 1/2 cup whole milk
1 tsp vanilla
1 loaf Pepperidge Farm cinnamon swirl bread
3/4 cup chopped pecans or walnuts
5 Tbsp butter, melted

Blend eggs, half n half, milk and vanilla.

Remove “heels” of the loaf of bread (the outer, all crust slices), dice them fairly finely and mix them with the nuts and butter.

In a 9 x 13 baking dish pour a little egg mixture. Lay the first two slices of bread at one end, in the corner. Pour a little egg mixture over them, and layer the next slice halfway down and add a little more egg mixture. Repeat until all the slices have been used up. You should end up with two rows of bread slices fanned out. Pour all the egg mixture on and gently lift the slices of bread to be sure the egg is really soaked in. At this point, you can let it soak for 20 minutes or as long as overnight in the fridge. Before baking, sprinkle the top with the nut, crumb and butter mixture. Bake at 375 for 45- 50 minutes.

Serve with powdered sugar or maple syrup.

Corned Beef Hash

April, 2009

1 large, corned beef brisket, thoroughly cooked and cut into bite size pieces
1 bag frozen hashed brown potatoes (or real potatoes – see note below.)
1 onion, diced
1 green pepper, diced
1 clove garlic, minced
2 tsp thyme
1/2 tsp black pepper
generous splash or Worcestershire sauce
1 squirt of yellow mustard (maybe 1/2 – 1 tsp?)
3 Tbsp olive oil

Saute onions, pepper and garlic in a little oil, until onions are soft and translucent. Heat olive oil in your largest frying pan. Add veggies and everything else to a large bowl and blend gently.

Scoop the mix into the hot oil in the frying pan. Gently even out the potatoes with a spoon. (You may not be able to get everything in – so if you have to – just do a second batch.)

Let hash cook five minutes without stirring. Then turn and saute another five minutes. If in doubt – cook longer. I just turn it in sections, so don’t worry if it starts to break apart.

Give a final sprinkle of salt and pepper and serve. Yum.

If you want to use real potatoes, you can. Just use 4-5 yukon gold potatoes, cut into 1/2″ thick slices, and boiled in salted water until they are almost all the way cooked through. Drain them well, dice them up and add them to the mix.

Rainy Farm Day Baked Apple Pancakes

baked apple pancakes

The peculiar name of this dish comes from the time and place I first made them.  We were staying at my Mom’s farmhouse one summer day and it just raining cats and dogs.  The kids were off playing in the attic or somewhere upstairs and Kumy and Mom and I were just sitting and talking in the kitchen, when I got a yen for something sweet.

Dutch Babies, which is what this really is, is a very eggy baked pancake that soars to 6-7″ above the pan before collapsing as it cools.  It’s a glorious brunch or lunch dish.

3 apples, peeled, cored and sliced (Can use any apples.)
1/4 cup butter
2 Tbsp sugar and a dusting of Cinnamon

Melt butter in your largest ovenproof frying pan, and saute apple slices until they start to soften – about 4-5 minutes. Add sugar and cinnamon and stir gently until the sugar starts to caramelize and the whole thing is getting syrupy and gooey. Remove from heat.

2 Tbsp more of sugar
1 cup flour
4 eggs
1 cup milk
1/2 tsp salt

Mix all these ingredients together until very smooth, and pour over the apples. Bake at 425 for 20 minutes, until puffy and golden and tips are browning. Serve with powdered sugar or enjoy them plain.

Another option: Use thinly sliced peaches or pears or a blend of both instead of the apples. No need to peel the pears, which are especially tasty.  I used half peeled apples, and half pears today an it was especially good.

Update:  Last weekend, I made too much batter and needed to use it up in another pan.  Since I had ripe bananas, I lightly buttered the pan, cut two ripe bananas into chunks,  poured the batter over and baked as usual.  It was delicious!!  The sweetness of the banana chunks added just the right note to the pancakes.  I’ll definitely do this again.