Sunday Dinners: Breakfast for Dinner Recipe

Sunday Dinners: Breakfast for Dinner Recipe | Positively Smitten

Sunday Dinners: Breakfast for Dinner Recipe | Positively Smitten

By Lyndsey Fought

For me, breakfast is the best meal. I love pretty much every breakfast dish, but I am terrible at getting up to have breakfast at the appropriate time. For that reason, I usually designate a breakfast dinner night every so often to fully partake in my favorites.

Breakfast is the meal where you can fully indulge in dessert-like items, followed by bacon, and let’s be real: everyone is obsessed with bacon. I have no shame in my love for eggs and if you have your own chickens, or know someone who does, all the better! Eggs have great nutritional value, but sometimes get a bad rap for their cholesterol levels. However, eggs have choline that has been shown to regulate lipids in your body and is great for your liver. Try to get nitrate-free bacon for health purposes as well.

Special equipment necessary for the meal:

  • Waffle maker (a way around this is started though)
  • Ramekins

The Menu

This menu is intended to serve four.

  • Cocotte Eggs
  • Bacon
  • Coffee Essence French Toast Waffles
  • Mimosas

Cocotte Eggs

What you’ll need: 

  • 4 large or extra-large eggs
  • 4 teaspoons crème fraiche or heavy cream
  • 1 teaspoon butter, cut into four small pieces
  • Salt and pepper
  • 2 teaspoons chives, minced
  • Salmon roe, optional

How to prepare it: 

  1. Preheat oven to 375 degrees Fahrenheit.  Butter 4 ramekins.
  2. Gently crack an egg into each ramekin.
  3. Top each egg with one teaspoon of crème or heavy cream.  Top that with sliver of butter. Season with salt and pepper.
  4. Arrange the ramekins in 9X13 pan, put in oven. Pour hot water into the 9X13 dish about halfway up the ramekins. (This insures proper heat reception and creates a more stable atmosphere around the ramekins.)
  5. Bake for approximately 7 minutes until there’s only a little jiggle in the center. If you like your eggs well done cook for 10 minutes.
  6. Top with the minced chives and, if you’d like, the salmon roe.

Bacon

What you’ll need: 

  • All the bacon you have
  • Seriously

How to prepare it: 

  1. Over medium-low heat, begin slowly adding your bacon to the pan.
  2. Fry your bacon slowly, if your bacon begins spattering at you too much turn your heat down slightly. Due to the high fat content it is necessary to be cautious of how high your heat is. It’s best to fry slowly here.
  3. At desired crispness rest bacon on top of paper-toweled plate.

Coffee Essence French Toast Waffles

What you’ll need: 

  • 4-8 pieces thick-cut day-old French loaf
  • 3 eggs
  • ¾ cup half-and-half
  • 1 teaspoon coffee essence or extract
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon good quality coffee grounds

How to prepare it: 

  1. Warm up your waffle iron. Spray liberally with non-stick spray. Mix all ingredients, save bread, together well.
  2. Dip a piece of bread at a time into the batter. Allow some seconds to soak properly.
  3. Place in waffle maker and close tightly. Your waffle makers “ready” light might be confused by your doing this so go on looking at the toast, not by the light—when it’s golden brown and seems “dry” it’s done. (If you do not have a waffle maker, prepare the French toast in a large pan over medium heat until golden brown.)
  4. Set on cooling rack, complete each slice. Can put in 250 degree oven to keep warm. Can also re-crisp in a toaster.
  5. Serve with butter and syrup, or be totally decadent and serve with coffee ice cream and whipped cream! DO IT!

Mimosas

What you’ll need: 

  • 8 ounces of orange juice
  • 8 ounces of sparkling Moscato (or other white wine)
  • 2 ounces triple sec, optional

How to prepare it: 

  1. In each champagne flute pour two ounces chilled orange juice, then two ounces chilled sparkling wine, and finish with a splash of triple sec. Garnish with citrus peel or strawberry.

I hope everyone is enjoying the Sunday Dinners column and if there is any particular technique or culinary term you’d like to learn about or even nutrition questions, please comment with them and I will include answers in the next column!

Be sure to check out my previous Sunday Dinners columns. Have something you’d like to see featured here? Or a question? Leave a comment! 

About Lyndsey:

I have too many interests and I get easily distracted, so I haven’t completed a single thing in my life. Yay, hyperboles! I have been to culinary school and I like baking cupcakes. I write the beginnings of too many novels. I am driven by ambition and delayed by perfectionism.

I would like to travel the world, learn from others, write some best sellers, and have a restaurant or bakery someday. I am a Slytherin. I like the tenth Doctor best (followed by ninth). I am too obsessed with Downton Abbey and the whole etiquette of that era. I never forget to be awesome!

1 Comments

  1. I’m pretty sure we’re food soul mates 🙂 breakfast foods are my favorite. Plus I’m always down with any excuse to have champagne with my meal!

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