Breakfast and Egg Dishes

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Crushed Pecan French Toast
Apple Pancake
Jet Fuel (Granola)

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Revised from Moosewood Restaurant Cooks At Home

2 Tablespoons olive oil
1 cup chopped onions
1 red bell pepper (or red and green mixed)
2 or 3 garlic cloves
1 teaspoon ground cumin
pinch of cayenne
or dash of Tabasco or other hot pepper sauce
2 cups undrained, canned, peeled tomatoes (16 ounce can)
salt and ground black pepper to taste
4 large eggs

In a large skillet, heat the olive oil and sauté the onions for about 5 minutes. While the onions sauté, slice the bell peppers into strips and mince the garlic. Add the peppers and garlic to the skillet and stir in the cumin, coriander, and cayenne or Tabasco. Continue to sauté for 5 minutes more, until the peppers just begin to soften. While the vegetables and spices cook, drain the tomatoes, reserving the juice. Chop the tomatoes and stir them in with about ½ cup of the reserved juice. Add salt and pepper to taste.

When the vegetables are hot and simmering, make four evenly spaced indentions in them and carefully crack one egg into each hollow. Lower the heat, cover the skillet, and gently cook for several minutes until the whites are set and the yolks are soft set.

Serve in a shallow bowls.

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Crushed Pecan French Toast
From The No-Tofu Vegetarian Cookbook.
This is SO-O-O good. Try it.
Baked, not fried, with a banana batter and crushed pecans, this French toast goes far beyond the ordinary. Just a dusting of powdered sugar or some fresh fruit is all that is needed to top this treat.

¼ cup pecan halves
1 Tablespoon brown sugar
¼ teaspoon ground cinnamon
1 egg
1/3 cup milk
¼ mashed banana
½ teaspoon vanilla extract
8 slices raisin or French bread

Preheat oven to 450°. Lightly oil a nonstick baking sheet.
Process the pecans, brown sugar, and cinnamon in a food processor until crumbly Remove and set aside in a small bowl.
Combine the egg, milk, banana, and vanilla in the food processor until smooth. Place batter on a shallow bowl, just large enough to accommodate the bread slices one at a time. Dip each slice into the batter, turning to coat both sides, and arrange on prepared baking sheet. Drizzle any remaining drops of batter over the slices. Sprinkle with half of the pecan mixture.
Bake 6 minutes or until undersides of slices are browned. Turn and sprinkle with remaining pecan mixture. Bake 4 to 5 minutes, until remaining sides are browned and slices are baked throughout.

Serves 4, supposedly. We find it only serves 2.

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Apple Pancake
Joe says: "The Chicago Tribune kitchens tried many oven pancakes.
Then, they went back to their kitchen and came up with this, considering it to be the best."

2 large Granny Smith apples
2 teaspoons ground cinnamon
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup buttermilk
3 eggs, lightly beaten
2 Tablespoons oil
5 Tablespoons butter

1. Heat oven to 375°. Very lightly oil a well-seasoned, ovenproof, 10-inch cast-iron or enameled cast-iron skillet with sloped sides.
2. Peel apples. Cut in quarters; remove cores. Cut into thin slices. Mix apples, cinnamon, sugars in bowl.
3. Mix flour, baking powder and salt in medium bowl. Stir in buttermilk, eggs and oil just until dry ingredients are moistened. Do not over mix.
4. Melt butter in prepared skillet over medium heat. Add apple mixture. Cook, stirring, until sugars have melted and apples are well coated with mixture, about 5 minutes.
5. Gently pour flour-egg batter over apples. Bake until puffed, edges golden and apples tender, about 25 to 35 minutes. Serve immediately. If desired, flop pancake over and onto serving platter (do so carefully; the sugar mixture on bottom of pan is very hot).

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Jet Fuel (Granola)
Joe says: "This is a favorite kid food concocted by a home economics friend.
Of course the kids had to defile a good breakfast cereal by junking it up with dried fruit."

1½ pounds "old fashioned" rolled oats (2/3 big box)
1 cup shredded coconut
1 cup nuts and seeds (½ sliced almonds and ½ sunflower seeds)
1 cup wheat germ
1½ teaspoon salt
¾ cup safflower oil
1/3 cup water
¾ cup honey
1½ Tablespoons vanilla

Mix dry ingredients in large pot. Whip oil, water, honey and vanilla, and pour over oats mixture and mix until oats are thoroughly coated.

Spread about ½-inch thick on jellyroll pans. Bake at 250° for 1½ to 2 hours. Turn after half-hour, then every 15 minutes until oats are lightly toasted. Cool and store in dry place.

The jet fuel consists in adding diced dated, dry banana slices, raisins, dried pineapple, etc. High Carbs!

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