I am a morning person. Regardless if one is a morning person or not, getting 5 people ready in the morning and out of the house on time can be a bit chaotic. Thank goodness I am organized. By the time my eldest wakes at 6:00 a.m., lunches are packed, I have read the latest news on the Huffington, and have had my first and only cup of coffee.
Eli likes his breakfast. Usually oatmeal, pancakes, eggs and omelets, and the occasional protein shake. Isaac could care less(generally a piece of fruit with almond butter or a protein shake) and Levi is easy; oatmeal or pancakes ( he LOVES his carbs). Weekends are my opportunity to make special breakfasts and baked egg dishes are high on the list. The invitation to Kitchen PLAY’s ”Breakfast Duo” challenge came at the perfect time. It came during the week of Passover and during those eight days, eggs, cheese, fruit (avocado), and veggies become a huge part of our repertoire. It’s either that or matzoh and as we are primarily a gluten free home, matzohs are kept at a distance.
The challenge was to create something using Avocados from Mexico and Jarlsberg cheese. In our house, eggs and cheese go hand and hand, and can be found in an omelet at least one morning during the week. Baked eggs are great for a crowd and this recipe, inspired by my friend Nancy, is one of those dishes. Every year she hosts “Break Fast” on Yom Kippur for 100 people. Forget the bagels and lox, instead it is this dish that I most look forward to as I break my 24 hour fast for atoning for my “sins”.
My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”. Voila, the Mac ‘n Cheese cracker was born.
There are some things in life that are so commonplace, you just assume that no matter where you live, they'll be there. Like supermarkets, gas stations, McDonald's, and pizza dough.
Torrijas, a cross between French Toast and bread pudding, can be found throughout the year in Spain, but they are particularly popular for dessert around the Easter holiday. The tradition of reviving stale bread with eggs and milk dates back to Roman times, and most countries have their own particular version.
These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory (I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.