Heat a grill pan over medium-high heat. Brush each side of the pita breads with ½ teaspoon of olive oil and grill 2 to 3 minutes on each side until crisp. Remove from the grill and cool slightly.
In a large skillet, heat 1 table spoon of olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 – 3 minutes.
Combine the mascarpone cheese, lemon zest, ½ teaspoon of salt and ½ teaspoon of pepper in a small bowl.
In a medium bowl, whisk together 3 table spoons of olive oil, the lemon juice, 1 teaspoon of salt and 1/2 teaspoon pepper until smooth. Add the spinach and toss until coated.
Spread each pita with 2 table spoons of the mascarpone mixture. Divide the prosciutto. Divide the spinach and mound on the prosciutto. Carefully place a fried egg on each pita. Season the eggs with a pinch of salt and pepper and serve.
2. Overnight Blueberry cream cheese French toast bake (Recipe from Foodnetwork)
1 large loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1 inch cubes with the ends discarded
250 gram package cream cheese, cut into 2cm cubes
1 ½ cup fresh or frozen blueberries (unthawed), divided
9 large eggs
1 ¾ cups milk of your choice
½ teaspoon ground cinnamon
⅓ cup maple syrup or honey
2 teaspoons pure vanilla extract Streusel topping ingredients
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, cold and cubed
Blueberry Syrup ingredients
1 cup granulated sugar
2 tablespoons corn starch
1 cup water
1 cup fresh blueberries or 2 cups frozen blueberries (unthawed)
1 tablespoons butter
Lightly grease large pan. Arrange half of the bread cubes in the pan.
Layer cream cheese cubes and 1 cup of blueberries evenly over the bread cubes.
Top with remaining bread cubes.
In a large bowl or measuring cup, whisk together the eggs, milk, maple syrup and vanilla.
Pour evenly over bread cubes. Press the bread cubes down slightly to absorb the milk/egg mixture.
To make the streusel topping:
In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cubed butter with a pastry blender or two forks. Sprinkle evenly over the soaked bread.
Top with remaining ½ cup blueberries. Cover pan with foil. Let chill in refrigerator overnight.
In the morning, remove French toast from fridge. Preheat oven to 180 degrees Celsius. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 22-30 minutes or until golden.
Meanwhile, make the blueberry syrup. In a medium-sized saucepan over medium heat, cook water, sugar and corn starch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Pour over baked French toast and top with additional toppings if desired. Best if served warm.
Photo courtesy of Guy Bailey
3. Breakfast hash brown and egg cup (Recipe courtesy of taste.com.au)
600g potatoes, peeled and finely grated
2/3 cup finely grated parmesan
3 rashers streaky bacon, finely chopped
1 tablespoon fresh chives
8 small eggs
Preheat oven to 200C/180C fan-forced. Grease 8 holes of a 12-hole (⅓-cup-capacity) muffin pan.
Squeeze excess moisture from potato. Pat dry with paper towel. Combine potato and parmesan in a bowl. Season with salt and pepper. Divide potato mixture evenly among holes of prepared pan. Using the back of a teaspoon, press mixture evenly over base and side of holes to form a case. Bake for 15 minutes or until potato is golden.
Sprinkle ½ of the bacon and ½ the chives over the base of each case. Crack 1 egg into each hole. Sprinkle with remaining bacon and chives. Bake for 10 minutes or until egg is just set and bacon is golden. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.
4. Smoked Salmon Quiche (Photo and recipe courtesy of foodiecrush)
1 sheet frozen puff pastry, thawed
1 cup half and half
120 gm smoked salmon, chopped in large pieces
¼ cup crème fraiche
1 tablespoon fresh dill, divided
2 tablespoons chopped green onion, divided
½ teaspoon salt
⅛ teaspoon Tabasco hot sauce
Preheat oven to 200 degrees C. Roll out puff pastry into a circle, spray a large pie pan with cooking spray and mould puff pastry up sides, roll extra under edges to fit into pan. Pierce bottom of pastry with a fork and bake for 10 minutes. Remove from oven and set aside while preparing filling.
Mix eggs, cream, salt and pepper and Tabasco well. Pour into puff pastry, top with smoked salmon pieces, dot with crème fraiche, 1 tablespoon green onion and ½ tablespoon dill. Bake for 20-25 minutes or until eggs are set.
Let rest for 5 minutes and serve topped with remaining ½ tablespoon dill and 1 tablespoon green onion.
Photo courtesy of CHELSEA KYLE
5. Prosciutto egg baskets (Recipe from Epicurious)
Note: You will need a standard 12 cup muffin pan
Olive oil (for pan)
12 slices prosciutto
1 cup grated Gruyère
12 large eggs
¼ cup heavy cream
1 teaspoon chopped thyme
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Preheat oven to 180 degrees C. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, ensure that bottom and sides are fully covered and leave about a ½ cm overhang on all sides. Spoon 1 heaped Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, be careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
Prepare everything before starting to cook. (This means, have everything sliced, chopped and toasted once those eggs are done poaching.) Poach eggs; if you don't know how to poach, don't be alarmed, it seems harder than it actually is. (I followed a video tutorial my first time) Eggs will take 3-6 minutes.
Butter and toast English muffins. We didn't have any muffins, so I buttered brioche buns and toasted them in the oven at 180 degrees C for 6 minutes.
While eggs are cooking, make the hollandaise. Combine the yolks, lemon juice, salt and pepper in a blender (or mixer) at high speed for a few seconds. Slowly add the butter in while the blender is still running. Add basil and process a few more seconds.
Layer the fresh mozzarella, tomato, and egg on the muffin. Drizzle hollandaise sauce over, and serve immediately.
7. Phyllo Baked Eggs with Goat Cheese and Bacon (Photo and recipe courtesy of The Pink Peppercorn)
1 package of phyllo dough, defrosted according to package directions
eggs, as many or as few as you want
½ cup (at least) of butter bacon, cooked and diced
smoked paprika, (less than ½) a tsp salt (less than ½ a tsp)
Pre-heat the oven to 375 Fahrenheit. Grease a muffin tin, or more muffin tins if more than 12 eggs are desired.
Melt the butter, have a pastry brush ready, and 2 slightly damp tea towels.
Open the package of phyllo dough, and immediately take 3 sheets to a large cutting board. Cover the remaining dough with a damp tea towel. Cut the 3 sheets into 8 equal pieces.
With the pastry brush, cover 2 of the sheets with butter. Layer the other 2 pieces on top, and cover with more melted butter.
Carefully place the square into a muffin cup, shaping carefully into the bottom without tearing it.
Bake for approximately 5 minutes, just until barely golden as the cups will be baked again with the eggs. Keep the phyllo cups in the muffin tin.
When it is time to eat, pre-heat the oven again to 180 degrees Celsius, or even 350 degrees.
When it's about 15 minutes before serving, place 1 tsp of goat’s cheese, and 2 tsp of chopped bacon into each phyllo cup. Break an egg, one at a time, into a small ramekin, and then pour each egg into a phyllo cup.
Place the muffin tin with the phyllo cups and eggs into the oven. Prepare the herbs, smoked paprika, and have salt ready.
After about 7-8 minutes, or when the egg whites have just set, remove from the oven, and sprinkle a few of the herbs over the top of the egg, as well as salt and smoked paprika.
Place the muffin tin back into the oven, and continue to cook the eggs until done to preference; approximately 12-15 minutes for over-easy, and 15-20 minutes for well-done. Do check an egg if you are unsure, as these do have a tendency to appear completely raw on the outside of the yolk, but are actually quite cooked. Generally, when the whites appear fairly firm, pull the muffin tin from the oven, and allow it to rest a minute before serving.
To serve, carefully remove each phyllo cup from the muffin tin with a knife, and place on a platter or directly onto a plate. I have to admit that these elegant little cups are even pretty tasty the next day; if they last that long!
8. Chocolate chip pancake casserole (Photo and recipe courtesy of Foodnetwork)
4 tablespoons of unsalted butter plus extra for greasing the pan
1 ¾ cups of flour
6 tablespoons of granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ¾ cups of buttermilk
7 large eggs
2 cups of double thick cream
1 teaspoon of vanilla extract
2 bananas thinly sliced
1 cup semi-sweet chocolate chips
Confectioner’s sugar for dusting
Butter an 20cm square baking dish, set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda ½ teaspoon of salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined.
Heat a large non-stick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon ¼ cup of batter per pancake into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 – 3 minutes, flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium low. Transfer the cooked pancakes onto a plate. Reheat until all the batter is used adding more butter to the pan as necessary. (You should have at least 12 pancakes)
Whisk together the double thick cream, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and ¼ teaspoon salt in a large bowl.
Shingle half the pancakes in the prepared baking dish.
Scatter half the sliced bananas and chocolate chips over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the pancakes to soak in the custard.
Preheat the oven to 180 degrees Celsius. Remove the plastic wrap, cover the dish loosely with foil and bake for 30minutes. Uncover and continue to bake until golden brown, the custard is set and the centre feels firm but springy, about 30 minutes. Let cool for 15 minutes.
Dust with confectioner’s sugar.
Photo courtesy Yunhee Kim
9. Sundried tomato, goat’s cheese and fresh basil frittata (Recipe from Health.com)
1 tablespoon olive oil
1 cup minced onion
4 large eggs
2 egg whites
¼ teaspoon pepper
80gm sundried tomato, packed without oil
¼ cup goat cheese
¼ cup basil chiffonade
Sauté vegetables. Preheat the oven to broil. Use a well-seasoned, 10-inch iron skillet or a non-stick skillet with a heatproof handle. Heat 1 tablespoon olive oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
Add the egg mixture to pan. Whisk together 4 large eggs and 2 egg whites, and season with ¼ teaspoon pepper. Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter 3 ounces sun-dried tomatoes, packed without oil evenly over the pan surface.
Add cheese and put in broiler. Distribute ¼ cup (2 ounces) goat cheese over the top of the frittata, then place the skillet under the broiler for 2 minutes, until the frittata rises slightly and becomes light and settled. Remove from broiler and top with ¼ cup basil chiffonade. (Stack basil, then roll the stack, and slice it into feathery, ¼ -inch pieces.)
Plate and serve. To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a non-stick skillet, slide the frittata onto a serving plate, then cut into wedges.