This one is homemade – no recipe. I call it “The Kitchen Sink Omelet.” It has everything but the sink. I’ll be honest: I am not the omelet queen in our house. Matt carries that title (uh, king) with his Southwestern omelet with homemade hashbrowns built into that delectable masterpiece. Consider yourself special if you’ve ever had the pleasure of eating one. But tonight, the boys ate two deconstructed omelets while I tried to perfect the flip-over maneuver. I think I finally achieved it on the third try. Enjoy!Eggs
Deli meat ( I used Black Pepper turkey)
There’s many reasons why Nikita is my favorite niece. And choosing breakfast for dinner as our challenge is reason # 1143! O, niece of me heart!
So…..what should I make? Biscuits and gravy? French toast? How about something not so obvious but isn’t breaking new ground. I recalled a recipe from one of my culinary gurus, Marion Cunningham. Technically this isn’t considered a breakfast dish. However, adjust the menu slightly and it’s as good as. From Ms. Cunningham’s The Supper Book, I present Custard Sandwich. Don’t be turned off by the name. I know it sounds rich, thick and sickly sweet. None of those adjectives describe Custard Sandwich in the least. It’s light and savory. The suggested menu is Custard Sandwich, a small plate of salad and Pineapple Blizzard for dessert. Omit the salad and use sausage in its place. The Pineapple Blizzard added just a touch of sweetness and is just right for the warm Spring nights.
Recipes courtesy of The Supper Book by Marion Cunningham
6 slices bread, buttered
Salt and pepper to taste
4 1/2 ounces sharp Cheddar, Gouda, Provolone, Monterey Jack, or any other melting cheese, grated (1 1/2 cups)
1 1/2 cups milk
6 eggs, slightly beaten
Arrange the slices of bread in a single layer in a shallow, buttered baking dish. Sprinkle lightly with salt and pepper. Sprinkle the grated cheese evenly over the bread. Put the milk and eggs in a bowl, and stir until blended. Pour the milk mixture over the bread and cheese. Cover and refrigerate at least 6 hours, or overnight.
As the dish will be chilled when you are ready to bake it, start it in a cold oven, then immediately turn the heat on to 350°F. Bake for about 1 hour, or until the bread custard is puffy and lightly golden.
4 cups fresh pineapple, cut into approximately 1-inch cubes
1/2 cup to 3/4 cup sugar, depending on the sweetness of the pineapple (I used a tablespoon of Splenda)
2 egg whites (if you’re uncomfortable with using raw eggs then just don’t use them)
Spread the pineapple cubes on a jelly-roll pan and put it in the freezer for 8 hours. The cubes must be rock hard.
Put the cubes in the food processor and process until drifts of iced fruit are on the sides of the container (ignore the racket these little rocks make). This takes about 1 minute. Stop and scrape down the sides with a spatula, add some of the sugar, about 1/2 cup, and then add the egg whites. Process, stopping to scrape down the sides once or twice, until the mass begins to flow easily in the processor container. Process for 2 to 3 minutes, taste, and add more sugar if needed. Continue to process another 2 minutes, or as long as it takes for the mixture to become pale, light, and smooth. You will have the most creamy, fluffy, pineapple dessert, and it will be difficult to believe that it only has sugar and egg white in it.
Cover well, and put into the freezer. This keeps for a week or two, but is at its best the first 3 or 4 days after making.
A yummy meal indeed!
Ames is so right about Nikita!! We are so blessed to call her niece..
I decided on this recipe… Well.. Because I think every meal should have avocado in it.. Okay maybe not.. But it was a good excuse to have it for dinner..
EGG AND CALIFORNIA AVOCADO BREAKFAST FLATBREAD RECIPEServes 2
An upgraded version of Avocado Toast… this Egg and Avocado Breakfast Flatbread recipe is a winner!
Author: Dine & Dish
Recipe type: Breakfast
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