CHAPTER ONE
BREAKFAST FOR DINNER
IF IT’S THE MOST IMPORTANT MEAL OF THE DAY, WHY NOT HAVE IT TWICE?
Open-Face Egg and Griddled Ham Breakfast Sandwiches
ACTIVE 15 MIN
TOTAL 30 MIN
MAKES 12 SANDWICHES
Making these little ham and cheese breakfast sandwiches is a cinch when you use your muffin pan as an egg poacher.
1 dozen large eggs
Kosher salt and pepper
6 oz. thinly sliced baked ham
1 cup chopped mixed herbs, such as parsley, tarragon, and chives
1 Tbsp. fresh lemon juice
6 slider buns, split and lightly toasted
1. Preheat oven to 350°F. Pour 1 tablespoon water into each cup of a 12-cup muffin pan. Crack an egg into each cup; season with salt and pepper. Bake eggs for 13 to 15 minutes, until whites are just firm and yolks are still runny. Using a slotted spoon, transfer eggs to a plate.
2. In a medium skillet, cook ham over medium, turning, until hot, about 2 minutes. In a small bowl, toss herbs with lemon juice and season with salt and pepper.
3. Arrange split buns cut side up on a platter. Top with ham, eggs and herbs. Serve open-face.
No 1 WEEKNIGHT GENIUS TIP
Pour a little water into the cups of a muffin pan. Crack an egg into each cup and bake until the whites are just firm and the yolks are still runny.
Candied Bacon with Aleppo
ACTIVE 10 MIN
TOTAL 40 MIN
SERVES 4 TO 6
Who needs a bacon rack to make this sweet and spicy breakfast treat? I can make a bacon rack with aluminum foil—and so can you!
12 oz. thick-cut bacon
½ cup packed light brown sugar
Aleppo pepper, for sprinkling
1. Preheat oven to 400°F. Lay a large double layer of foil on a work surface. Starting at a short end, fold edge of foil to make a ½-inch-wide pleat. Flip foil and fold edge again. Continue to flip and fold the foil accordion-style to form a baking rack. Transfer to a large rimmed baking sheet.
2. Arrange bacon in a single layer on foil rack. Bake until browned but not crisp, about 15 minutes. Sprinkle bacon with sugar, season with pepper, and bake until glazed, 15 to 20 minutes. Let bacon cool on rack until crisp.
No 2. WEEKNIGHT GENIUS TIP
Fold the edge of a double layer of Reynolds Aluminum Foil. Flip foil and fold edge again. Continue flipping and folding the foil accordion-style to form a disposable baking rack.
Eggs Benedict Salad
TOTAL 30 MIN
SERVES 4
Every now and then, I like to turn this traditional brunch dish into a healthy salad. To mimic hollandaise, I make a richly flavored yogurt dressing, and toss that with greens, torn ham and crunchy English muffin croutons.
2 English muffins, split and torn into bite-size pieces
8 large eggs
¼ cup yogurt
3 Tbsp. extra-virgin olive oil
1½ Tbsp. Dijon mustard
⅛ tsp. finely grated lemon zest, plus 1½ Tbsp. fresh lemon juice
Kosher salt and pepper
5 oz. mixed baby greens
½ head of radicchio, torn into bite-size pieces
4 oz. thinly sliced ham, torn into bite-size pieces
⅓ cup snipped chives
1. Preheat oven to 350°F. Spread English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool.
2. Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack eggs into a small bowl, then gently slide them into skillet. Poach over medium-low until whites are set and yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to a plate.
3. In a large bowl, whisk yogurt with olive oil, mustard, lemon zest, and lemon juice. Season dressing with salt and pepper. Add mixed greens, radicchio, ham, chives, and croutons, and toss to coat. Transfer to plates and top with eggs. Sprinkle with pepper and serve right away.
Potatoes Benedict with Make-Ahead Poached Eggs
ACTIVE 40 MIN
TOTAL 1 HR 10 MIN
SERVES 8
In this take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for English muffins.
2 tsp. white vinegar
8 large eggs
32 Crispy Potato Rounds (recipe at right)
¼ tsp. hot smoked paprika
½ tsp. flaky sea salt
Horseradish Hollandaise (recipe at right)
1. Fill a large bowl with ice water and set aside. Fill a large, deep skillet with water; add vinegar, and bring to a simmer over medium. Crack each egg into a separate small bowl or custard cup, and gently slip eggs into simmering water. Poach over medium, maintaining a simmer, until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to ice water bath to cool. (The eggs can be refrigerated in the ice water bath for up to 24 hours.)
2. Bring a medium saucepan filled with water to a simmer over medium. Reduce heat to medium-low. Using a slotted spoon, return poached eggs to simmering water, and poach just until eggs are warmed through, exactly 1 minute. Using slotted spoon, remove each egg, and place on top of 4 Crispy Potato Rounds. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with Horseradish Hollandaise.
No 3 WEEKNIGHT GENIUS TIP
Poach eggs in advance by shocking and then storing them in an ice bath.
Crispy Potato Rounds
TOTAL 15 MIN
SERVES 8
A combination of olive oil and butter provides incredible flavor and a golden, crispy crust.
4 medium (5 oz. each) Yukon Gold potatoes—peeled, trimmed on 2 opposite sides, and cut into ¾- to-1-in. disks (you should have 8 disks from each potato)
2 Tbsp. plus ½ tsp. kosher salt, divided
¼ cup extra-virgin olive oil
2 Tbsp. unsalted butter
½ tsp. black pepper
1. Place potato slices in a saucepan; add water to cover by 2 inches. Bring to a boil over medium. Add 2 tablespoons salt, reduce heat to medium-low, and simmer until potatoes are just tender but not falling apart, 10 to 12 minutes. Drain well; pat dry.
2. Place oil and butter in a large skillet over medium-high, and cook until butter is melted. Add potato slices, and cook until browned and crusty, about 5 minutes per side. Transfer to a platter, and season with pepper and remaining ½ teaspoon salt.
Horseradish Hollandaise
TOTAL 15 MIN
MAKES 1½ cups
This sauce makes a lively accompaniment to both poached eggs and potatoes.
1 cup (8 oz.) unsalted butter
5 large egg yolks
1½ Tbsp. fresh lemon juice
2 Tbsp. drained prepared horseradish
½ tsp. kosher salt
½ tsp. black pepper
Heat butter in a saucepan over medium until melted. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl and stir in horseradish. Season with salt and pepper.
Cheesy Nachos with Fried Eggs and Giardiniera
TOTAL 30 MIN
SERVES 6
These next-level nachos feature sausage, tangy pickled vegetables, and fried eggs, and are great for dinner or any time of day.
3 Tbsp. extra-virgin olive oil, plus more for brushing
12 oz. sweet Italian sausage, casings removed
One 13-oz. bag thick-cut tortilla chips
1½ lbs. Monterey Jack, coarsely shredded (6 cups)
One 15-oz. can black beans, rinsed and drained
1½ cups chopped mixed drained giardiniera
1½ cups chopped mixed pickled sweet and hot peppers, such as peperoncini and Peppadew
6 large eggs
Kosher salt
Chopped cilantro, for garnish
Hot sauce and sour cream, for serving
1. Preheat oven to 400° F. In a medium skillet, heat 1 tablespoon olive oil. Add sausage and cook over medium, breaking up with a wooden spoon, until just cooked through, about 6 minutes. Transfer to a plate.
2. Brush a large rimmed baking sheet with olive oil. Spread half of the tortilla chips on the sheet and top with half each of the cheese, beans, giardiniera, pickled peppers, and sausage. Repeat layering with remaining tortillas chips, cheese, beans, giardiniera, pickled peppers, and sausage. Bake for 12 to 15 minutes, until cheese is melted.
3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil. Crack 3 eggs into skillet. Season with salt and cook over medium-high until whites are firm and yolks are runny, 3 to 5 minutes. Using a spatula, transfer eggs to a plate. Repeat with remaining 1 tablespoon oil and 3 eggs.
4. Top nachos with fried eggs. Garnish with chopped cilantro and serve with hot sauce and sour cream.
BEER Lightly hoppy pale ale: Deschutes Mirror Pond.
Potato Waffles 4 Ways
You can give potato pancakes a serious upgrade by waffling them. You’ll get all these awesome crisp nooks and crannies, and the center will still be deliciously soft. Plus, you won’t even have to flip them because the iron cooks them on both sides. Once I mastered potato pancakes in the waffle iron, I created variations based on some of my favorite foods like kimchi pancakes and loaded baked potatoes.
Sweet Potato Waffles with Fluff
TOTAL 40 MIN
SERVES 4
2 lbs. sweet potatoes—peeled, coarsely shredded and squeezed dry
2 large eggs
¼ cup all-purpose flour
3 Tbsp. melted unsalted butter, plus more for brushing
2 Tbsp. light brown sugar
1½ tsp. ground cinnamon
1 tsp. baking powder
¾ tsp. kosher salt
Marshmallow Fluff and chopped toasted pecans, for topping.
1. Heat an 8-inch standard waffle iron and preheat oven to 200°F. In a large bowl, mix potato with eggs, flour, butter, brown sugar, cinnamon, baking powder, and salt.
2. Brush a heated 8-inch standard waffle iron with melted butter and spread one-fourth of the potato mixture on it. Close and cook on high until waffle is golden and crisp, 5 to 7 minutes. Keep warm. Repeat with the remaining potato mixture. Serve topped with Marshmallow Fluff and chopped toasted pecans.
Loaded Potato Waffles
TOTAL 40 MIN
SERVES 4
2 lbs. baking potatoes—peeled, coarsely shredded and squeezed dry
¾ cup shredded extra-sharp cheddar cheese, plus more for serving
2 large eggs
¼ cup all-purpose flour
3 Tbsp. melted unsalted butter, plus more for brushing
1 tsp. kosher salt
1 tsp. baking powder
½ cup crumbled, cooked bacon, plus more for serving
⅓ cup chopped chives, plus more for serving
Sour cream, for serving
1. Heat an 8-inch standard waffle iron and preheat oven to 200°F. In a large bowl, mix potato with cheese, eggs, flour, butter, salt, and baking powder. Fold in bacon and chives.
2. Brush waffle iron with melted butter and spread one-fourth of the potato mixture on it. Close and cook on high until golden, 7 to 9 minutes. Keep warm. Repeat with remaining potato mixture. Serve topped with sour cream, crumbled bacon, shredded cheese, and chopped chives.
Waffled Potato Blini with Smoked Salmon
TOTAL 40 MIN
SERVES 4
2 lbs. baking potatoes—peeled, coarsely shredded and squeezed dry
1 medium onion, shredded
2 large eggs, lightly beaten
3 Tbsp. all-purpose flour
1½ tsp. kosher salt
1 tsp. baking powder
2 Tbsp. chopped dill, plus more for garnish
3 Tbsp. melted unsalted butter, plus more for brushing
Smoked salmon and sour cream, for serving
1. Heat an 8-inch standard waffle iron and preheat oven to 200°F. In a large bowl, mix potatoes with onion, eggs, flour, salt, baking powder, 2 tablespoons dill and 3 tablespoons butter.
2. Brush waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until blini is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with remaining potato mixture to make 3 more blini. Serve blini topped with smoked salmon, sour cream, and dill.
Potato, Kimchi, and Scallion Waffles
TOTAL 40 MIN
SERVES 4
2 lbs. baking potatoes—peeled, coarsely shredded and squeezed dry
1 cup thinly sliced, drained kimchi
1 cup julienned scallions, plus more for garnish
2 large eggs
¼ cup all-purpose flour
3 Tbsp. melted unsalted butter, plus more for brushing
1 tsp. kosher salt
1 tsp. baking powder
3 Tbsp. low-sodium soy sauce
1 Tbsp. rice vinegar
1 tsp. toasted sesame seeds, plus more for garnish
½ tsp. toasted sesame oil
1. Heat an 8-inch standard waffle iron and preheat oven to 200°F. In a large bowl, mix potato with kimchi, scallions, eggs, flour, butter, salt, and baking powder.
2. Brush waffle iron with melted butter and spread one-fourth of the potato mixture on it. Close and cook on high until golden, 7 to 9 minutes. Keep warm. Repeat with remaining potato mixture.
3. In a bowl, whisk soy sauce, rice vinegar, sesame seeds, sesame oil. Garnish waffles with julienned scallions and sesame seeds and serve with sauce.
No 4 WEEKNIGHT GENIUS TIP
STEP 1 Stir together all of the ingredients for the potato waffles.
STEP 2 Spread the mixture onto a buttered preheated waffle iron.
STEP 3 Close and let cook until the waffle is golden and crisp.
Lemony Crêpe Casserole
ACTIVE 40 MIN
TOTAL 55 MIN
SERVES 8
For this tender, sweet-tart casserole (reminiscent of bread pudding), look for Jacquet brand crêpes, available at Whole Foods.
2 (8-oz.) pkgs. cream cheese, at room temperature
¾ cup store-bought lemon curd
¼ tsp. kosher salt, divided
¼ cup unsalted butter, plus more for greasing
24 (10-in.) store-bought crêpes
1 medium Meyer lemon, very thinly sliced and seeded
¼ cup pure maple syrup
1 Tbsp. powdered sugar
1. Preheat oven to 350°F. Beat cream cheese, lemon curd, and ⅛ teaspoon salt with an electric mixer on medium speed until smooth, about 3 minutes.
2. Grease a 13- x 9-inch baking dish with butter. Arrange 1 crêpe on a work surface. Using a small offset spatula, spread 1½ tablespoons cream cheese mixture evenly over crêpe, leaving a 1-inch border. Fold crêpe in half, and then fold in half again. Place folded crêpe in prepared baking dish. Repeat with remaining crêpes and remaining cream cheese mixture, overlapping folded crêpes, as needed. Bake in preheated oven until crêpes are heated through and edges are golden brown, 15 to 20 minutes.
3. Meanwhile, melt butter in a large nonstick skillet over medium-low. Add lemon slices and sprinkle with remaining ⅛ teaspoon salt, and cook, stirring occasionally, until lemon peel is softened, about 7 minutes. Stir in maple syrup and remove from heat. Spoon lemon sauce over casserole. Dust with powdered sugar and serve.
No 5 WEEKNIGHT GENIUS TIP
With prepared lemon curd and crêpes, this 8-ingredient casserole comes together in under an hour.
Whole-Wheat Pancakes with Roasted Berries
TOTAL 35 MIN
SERVES 4
If you have trouble making round pancakes, a plastic bag is your friend. Just blend the batter in the bag and pipe it onto the griddle.
3 cups mixed berries, such as blueberries, raspberries, and halved strawberries
¼ cup plus 3 Tbsp. granulated sugar
1½ cups whole milk
2 large eggs
3 Tbsp. melted unsalted butter, plus more for brushing
1 cup all-purpose flour
¾ cup whole-wheat flour
2 tsp. baking powder
¾ tsp. kosher salt
Whipped cream and powdered sugar, for topping
1. Preheat oven to 350°F. On a rimmed baking sheet, toss berries with ¼ cup granulated sugar. Bake for about 10 minutes, until berries are just softened.
2. Meanwhile, set a large resealable plastic bag in a tall bowl to hold it upright. In the bag, whisk milk with eggs and 3 tablespoons melted butter, then add both flours, remaining 3 tablespoons granulated sugar, baking powder, and salt; stir until incorporated.
3. Heat a griddle and brush lightly with melted butter. Gently twist the bag and hold it upright; snip off ¼ inch from a bottom corner. For each batch, pipe 4-inch rounds of batter onto the griddle. Cook over medium until bubbles appear on the surface of the pancakes, 2 to 3 minutes. Flip and cook until risen and golden brown, 2 minutes longer. Transfer to plates and top with berries, whipped cream, and powdered sugar.
No. 6 WEEKNIGHT GENIUS TIP
STEP 1 Set a large resealable plastic bag in a tall bowl or measuring cup to hold it upright. Mix pancake batter inside the bag.
STEP 2 Gently twist the bag and snip off a bottom corner.
STEP 3 Pipe 4-inch rounds of batter onto the griddle.