Start your morning off right with this classic pancake recipe that’s perfect for a family breakfast. Made with simple ingredients that you probably already have on hand, these fluffy pancakes are easy to make and sure to please everyone at the table. Serve them hot with butter and maple syrup for a delicious and satisfying meal.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! Today, we’re taking it back to the basics with a recipe for classic pancakes. No frills, no fancy ingredients, just a simple and delicious breakfast that the whole family can enjoy. Reminisce on memories of weekend mornings with loved ones gathered around the table, as you follow this recipe to whip up a stack of warm and fluffy pancakes.

Looking for a classic breakfast recipe that’s quick and easy to whip up for the whole family? Look no further than this classic pancake recipe! With just a few simple ingredients that you probably already have on hand, you can create fluffy, golden pancakes that are perfect for weekend mornings or any day of the week.

In a large bowl, mix together flour, baking powder, salt, and sugar. Make a well in the center and pour in milk, buttermilk, egg, and melted butter. Fold everything together until you have a smooth batter.

Heat a griddle or frying pan over medium-high heat and add a little oil to the center. Ladle about 1/4 cup of batter onto the griddle for each pancake. Let them cook until the edges start to set and the surface is bubbly, then flip and cook until golden brown on both sides.

Serve hot with a pat of butter and a drizzle of maple syrup. This classic pancake recipe is sure to become a family favorite for years to come!

Servings: 8 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk
• 1/4 cup buttermilk
• 1 egg
• 3 tablespoons butter, melted

Time to get cooking! Follow these simple steps!

How to Make Classic Pancakes:

1. In a large bowl, mix together 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon sugar.
2. Create a well in the center of the dry ingredients and pour in 1 cup of milk, 1/4 cup of buttermilk, 1 egg, and 3 tablespoons of melted butter.
3. Use a whisk or fork to combine all the ingredients together until the batter is smooth.
4. Heat a griddle or frying pan over medium-high heat and add a little oil to the center.
5. Using a ladle, pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until the edges start to look set and bubbles form on the surface of the pancake.
7. Flip the pancake over and cook until the other side is lightly browned.
8. Remove the pancake from the griddle and repeat with the remaining batter until you have made all the pancakes.
9. Serve hot with butter and maple syrup on top or blueberries, kiwifruit

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

• Calories: 162kcal
• Carbohydrates: 21g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 43mg
• Sodium: 347mg
• Potassium: 223mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 260IU
• Calcium: 138mg
• Iron: 1.3mg

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Category: Breakfast , Pancake

FAQs:

1. Can I use whole wheat flour instead of all-purpose flour?

• Yes, but be aware that the texture and flavor may be slightly different.

2. Can I make the batter ahead of time?

• Yes, but it’s best to cook the pancakes right after making the batter.

3. Can I use vegetable oil instead of butter to cook the pancakes?

• Yes, but the flavor may be slightly different.

4. How do I know when the pancake is ready to be flipped?

• Look for bubbles to appear on the surface of the pancake and the edges to start to dry out before flipping.

The post Simple and Delicious Classic Pancakes first appeared on O! highlights.

The post Simple and Delicious Classic Pancakes appeared first on O! highlights.

Monkey bread is a classic dessert and this unique version takes it to the next level. This Salted Caramel Bacon Monkey Bread recipe is both sweet and salty, perfect for any brunch or special occasion. With the help of refrigerated biscuit dough, it’s easy to make and your family and friends will be impressed with your baking skills.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh! Today, we have a unique Sweet & Savory Brunch Delight and delicious recipe for you that’s perfect for a weekend brunch or special occasion. Our Salted Caramel Bacon Monkey Bread is a sweet and savory delight that is sure to impress your guests.

Monkey bread is already a crowd favorite, but we’ve added a twist to make it even more delicious. With the combination of sweet caramel, salty bacon, and soft biscuit dough, every bite is a burst of flavor. This recipe is extremely easy to make with refrigerated biscuit dough, and your family will think you spent hours in the kitchen to create this mouthwatering masterpiece.

To make this recipe, you’ll need 10-12 strips of cooked bacon, refrigerated biscuit dough, unsalted butter, sugar, brown sugar, caramel candies, maple syrup, cinnamon, and salt. Simply cut the biscuit dough into quarters, coat them in a cinnamon-sugar mixture, layer them with bacon and caramel in a bundt pan, and pour a buttery caramel sauce over the top before baking.

Servings: 8-10

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 10-12 strips bacon, cooked and coarsely chopped
• 3 (16 oz.) packages refrigerated honey butter, buttermilk, or regular biscuit dough
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup caramel candies, roughly chopped
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Time to get cooking! Follow these simple steps!

How to make Salted Caramel Bacon Monkey Bread:

1. Preheat your oven to 350º F and grease a bundt pan with butter or nonstick spray.
2. Cut the biscuit dough into quarters and coat them in a cinnamon-sugar mixture.
3. Layer the biscuit dough with chopped bacon and caramel in the prepared bundt pan.
4. In a microwaveable bowl, melt butter, brown sugar, and salt together for 1 minute.
5. Add maple syrup and stir until combined. Pour the mixture over the dough in the bundt pan, ensuring that all the pieces are coated.
6. Bake for 40-45 minutes, or until the dough is cooked through.
7. Let stand for 5 minutes before inverting onto a serving plate.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition Information:

Calories per serving: 560

Fat: 28g
Saturated Fat: 15g
Cholesterol: 70mg
Sodium: 730mg
Carbohydrates: 73g
Sugar: 47g
Protein: 6g

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Category: Brunch, Dessert

FAQs:

1. Can I use regular sugar instead of brown sugar?
   • Yes, you can substitute regular sugar for brown sugar in this recipe.
2. Can I use a different type of meat instead of bacon?
   • Sure, you can use cooked sausage or ham instead of bacon.
3. Can I make this recipe ahead of time?
   • Yes, you can prepare the dough and layer it in the bundt pan ahead of time, cover

1. Can I use a different type of bacon?
   • Yes, you can use any type of bacon you prefer or even substitute it with a vegetarian bacon alternative.
2. Can I use homemade biscuit dough instead of refrigerated dough?
   • Yes, you can use homemade biscuit dough if you prefer. Just be sure to adjust the amount of dough to match the weight of the refrigerated dough called for in the recipe.
3. Can I add other toppings to the monkey bread?
   • Yes, you can customize the recipe by adding your favorite toppings such as nuts, chocolate chips, or fruit.

The post Salted Caramel Bacon Monkey Bread – Sweet & Savory Brunch Delight !! first appeared on O! highlights.

The post Salted Caramel Bacon Monkey Bread – Sweet & Savory Brunch Delight !! appeared first on O! highlights.

Are you craving bold, delicious Thai flavors? Look no further than this Thai sweet chili beef and broccoli recipe! Often, when it comes to Thai recipes, eating out or getting delivery is the only way to ensure that you’re getting the best flavor. But, with a simple trick, you can make a wonderful Thai sweet chili beef and broccoli dish right in your own kitchen.

Welcome O!’Chefs, to where the recipes are hot and the tips are fresh!

This recipe combines juicy steak, fresh broccoli, and sweet chili sauce to create a mouth-watering meal that will satisfy your cravings. The key to getting the most delicious Thai flavor at home is to get the sauce just right. The sauce part of this recipe calls for only a few ingredients and yet it comes out as a complex, bright, and tasty mixture.

Servings: 4-6

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

• 1 1/2 cups long-grain white rice
• 1 large or 2 small heads broccoli with stems removed
• 1 tablespoon butter, divided
• 1 (16 oz) NY sirloin (or preferred) steak
• Salt and pepper to taste
• 1 tablespoon minced garlic
• 2 teaspoons minced, fresh ginger

• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons cornstarch
• 5 tablespoons Mae Ploy or other sweet Thai chili sauce
• 1/2 teaspoon Sriracha sauce or hot sauce (or more to taste)
• 2 tablespoons peanut oil or canola oil, divided
• 1 small red onion, thinly sliced

Time to get cooking! Follow these simple steps!

How to Make Thai Sweet Chili Beef and Broccoli:

1. Cook the rice according to package directions and set aside.
2. Cut the steak into short strips and season with salt and pepper.
3. Heat half of the butter in a cast iron or stainless skillet over medium-high heat.
4. Add the steak to the skillet and cook for 3-5 minutes on each side, until desired doneness is reached (adding remaining butter for second side). Cook until meat reaches an internal temperature of 145˚F.
5. Remove the steak to a cutting board, cover with foil, and allow it to cool for 10 minutes before slicing.
6. Set the broccoli in a steamer basket in a pot of boiling water. Cook for a few minutes or until florets turn bright green. Drain water and set aside.
7. While the steak is cooling, add half of the oil to the skillet along with the minced garlic, minced ginger, soy sauce, rice vinegar, and cornstarch.
8. Heat the mixture to medium-high heat, stirring occasionally until it begins to bubble.
9. Add the cooked steak and broccoli to the skillet and stir in the sweet Thai chili sauce and Sriracha sauce.
10. Cook until the sauce thickens. If the sauce seems too thick at any point, add a teaspoon or two of water to thin it out.
11. Remove the beef, broccoli, and sauce and add the remaining oil to the skillet.
12. Cook the sliced onion in the skillet until it begins to caramelize, about 8 minutes.
13. Layer the rice, beef and broccoli, and onion in bowls over rice.
14. Serve immediately.

Want to make this recipe even better? Check out these Tips:

O! Tips:

For a healthier version, swap the NY sirloin steak for leaner cuts such as flank or skirt steak.

Nutrition Information:

This Thai Sweet Chili Beef and Broccoli recipe contains approximately 455 calories per serving. It’s also gluten-free, but contains soy.

And there you have it! This delicious Thai Sweet Chili Beef and Broccoli Recipe is perfect for Holidays. We hope you enjoyed cooking it as much as we enjoyed sharing it with you. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration!

Categories:

Breakfast, Brunch, Lunch, Dinner, Appetizers, Desserts, Baking, Vegetarian, Vegan, Gluten-free, Low-carb, Keto, Paleo, Mediterranean, Asian, Mexican, Italian, American, BBQ, Holiday

Want to make this recipe even better? Check out these Tips:

FAQs:

1. Can I use a different cut of beef for this recipe?
   • Yes, you can use your preferred cut of beef, but sirloin steak works best for this recipe.
2. Can I make this recipe ahead of time?
   • While it’s best served fresh, you can prepare the sauce and cook the steak and broccoli ahead of time, then reheat and combine when ready to serve.
3. Can I freeze the leftovers?
   • Yes, you can freeze any leftovers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in a pan until hot.
4. Can I substitute the sweet chili sauce with something else?
   • While it won’t be the same flavor profile, you can use a sweet and sour sauce as a substitute.
5. Is this recipe spicy?
   • It can be spicy if you use the recommended amount of Sriracha or hot sauce. If you prefer a milder heat level, simply omit the hot sauce.

The post Thai Sweet Chili Beef and Broccoli first appeared on O! highlights.

The post Thai Sweet Chili Beef and Broccoli appeared first on O! highlights.

Welcome O!Chef, to where the recipes are hot and the tips are fresh! Today, we’ll be sharing a classic breakfast recipe that will surely make your mornings even better. Get ready to indulge in some mouth-watering homemade pancakes that are fluffy, golden, and simply delicious. So, let’s get started with the ingredients that make this recipe so special:

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Time to get cooking! Follow these simple steps:

HOW TO make Pancakes :

1. In a medium-sized mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, beat the egg and then add the milk and melted butter. Whisk until the mixture is smooth.
3. Gradually pour the wet mixture into the dry ingredients, and stir until they are just combined. Do not overmix the batter, or the pancakes will turn out tough.
4. Heat a non-stick pan or griddle over medium heat. Once it’s hot, pour 1/4 cup of batter onto the pan for each pancake.
5. Cook the pancake until bubbles form on the surface and the edges begin to dry, then flip and cook the other side until golden brown.
6. Repeat the process with the remaining batter until all the pancakes are cooked.

Want to make this recipe even better? Check out these O! Tips:

O! Tips:

Nutrition information:

• Calories: 330 per serving
• Total fat: 10g
• Saturated fat: 6g
• Cholesterol: 70mg
• Sodium: 780mg
• Total carbohydrates: 50g
• Dietary fiber: 1g
• Sugars: 9g
• Protein: 9g

Still have some questions? Here are the most frequently asked questions about this recipe:

Most frequently asked questions about this recipe:

1. Can I make the batter ahead of time?

• Yes, you can prepare the batter the night before and store it in the fridge. Just make sure to stir it well before cooking.

2. Can I use a different type of milk?

• Yes, you can use any type of milk that you prefer, such as almond milk or soy milk.

3. Can I freeze the leftover pancakes?

• Yes, you can freeze the pancakes in an airtight container for up to 3 months. To reheat, simply pop them in the toaster or microwave.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes:

Categories of this recipe: Breakfast, Brunch, Comfort Food

The post Delicious Homemade Pancakes Recipe first appeared on O! highlights.

The post Delicious Homemade Pancakes Recipe appeared first on O! highlights.

Waffles are the ultimate weekend treat. Simply irresistible, this recipe is perfect with a filling of macerated berries and a dollop of creamy mascarpone. Prefer something salty?

Opt for an egg filling and bacon. Either way, cook generously, because you’ll definitely be asked for a second helping!

10 to 12 waffles

Ingredients

GAUFRES

• 750 mL (3 cups) all-purpose flour 10 mL (2 tsp.) sugar
• 20 mL (4 tsp.) baking powder
• 2 mL (½ tsp.) baking soda 2 mL (½ tsp.) salt
• 3 large eggs, at room temperature 625 mL (2 ½ cups) 3.25% milk, at ambient temperature
• 125 mL (½ cup) butter, melted

BERRY AND FRUIT FILLING

MASCARPONE

• 250 mL (1 cup) mixed berries :
  raspberries, blueberries, blackberries and strawberries
• 45 mL (3 tbsp.) sugar
• 10 mL (2 tsp.) orange liqueur or orange juice
• 125 mL (½ cup) plain Greek yogurt
• 125 mL (½ cup) mascarpone cheese
• 60 mL (¼ cup) honey, and a little more for basting the waffles

TASTY GARNISH

• 1 slice of cheddar cheese per waffle
• 2 slices of cooked and crisp bacon per waffle
• 1 fried egg per waffle Chives, chopped
• Maple syrup (optional)
  

To make the waffles: in a large bowl, mix flour, sugar, baking powder, baking soda and salt.

In another bowl, beat eggs. Whisk in milk and butter. Pour wet ingredients into dry ingredients and mix until smooth. Let stand 5 to 10 minutes. Meanwhile, prepare side dishes.

Preheat waffle iron according to manufacturer’s instructions.

Pour enough batter into the waffle iron to cover ⅔ of the surface. Close the lid.

Cook for about 4 minutes, or until steam comes out of waffle iron and waffles are golden brown and crisp. Keep waffles warm on a rack in the center of the oven at 250°F (120°C).

Repeat with remaining batter.

To make the berry and mascarpone filling: In a bowl, combine berries, sugar and orange liqueur. Set aside.

In a second container, whisk together yogurt, mascarpone and honey.

Pour berry mixture and a dollop of mascarpone over each waffle. Drizzle with honey.

Enfin, for the tasty topping: preheat the grill.

Place a slice of cheese on each waffle and melt under the broiler for 1 to 2 minutes. Top with a slice of bacon, an egg and chives. Drizzle with maple syrup, if desired.

Tips For another variation, replace the bacon with ham and the cheddar cheese with Emmental cheese.

The post O!’s Mouthwatering two-topping Waffles first appeared on O! highlights.

The post O!’s Mouthwatering two-topping Waffles appeared first on O! highlights.

I make pancakes every Saturday for my Daughter Emy, and these are her favorite, probably because of their perfect dense yet light texture. The creamy orange topping will have you quivering with delight! It’s also a perfect accompaniment to French toast or waffles, as well as ice cream, cakes and dessert pancakes.

8 pancakes

Ingredients

ORANGE BUTTER SAUCE

• 125 mL (½ cup) unsalted butter, softened
• 60 mL (¼ cup) sugar
• Zest of 2 oranges
• 300 mL (1 ¼ cups) freshly squeezed orange juice
• A generous dose of orange liqueur (optional)
• 3 oranges, cut into segments, for the trim
  

RICOTTA CRÊPES

• 4 large eggs
• 250 mL (1 cup) milk 125 mL (½ cup) sugar
• 5 mL (1 tsp.) vanilla extract 250 mL
• (1 cup) all-purpose flour 5 mL (1 tsp.) baking powder
• Pinch of cinnamon
• Pinch of salt
• 250 mL (1 cup) ricotta cheese
• 15 mL (1 tbsp.) butter or vegetable oil Orange butter sauce or maple syrup Whipped cream or plain yogurt, drained
• Powdered sugar, for decoration (optional)

How to :

To make the orange butter sauce: in a small saucepan or skillet, combine and heat butter, sugar and orange peel over medium heat.
Add the orange juice once the butter has melted and the sugar has dissolved. Bring to a boil and reduce to a syrupy consistency, about 5 to 10 minutes.

Remove from heat and add orange liqueur, if desired. Return the sauce to the heat. The flamber using a long match (keep a fire extinguisher handy).

Allow the sauce to reduce for another 3 to 5 minutes. Keep warm. Pour the sauce into a sauce pan for serving and garnish with orange supremes.

To make the ricotta pancakes: separate the eggs and place the whites in a medium bowl and the yolks in a large bowl. Beat whites until very stiff. Place aside.

In the large bowl, whisk together the egg yolks, milk, sugar and vanilla. While mixing, stir in the flour, baking powder, cinnamon, salt and enfin the ricotta. The dough should have a smooth consistency.

Fold the egg whites into the dough. Let rest in the refrigerator for 20 minutes.

Heat a baking sheet or non-stick pan over medium heat. Brush with butter. Pour about 75 mL (⅓ cup) of batter onto the griddle, spreading it out so that the pancake is the size of a CD.

Cook it until the edges are golden brown and bubbles start to form on the surface, 1 ½ to 2 minutes. Turn the pancake and continue cooking until the center is done, about 1 minute more.

Serve pancakes with orange butter sauce and a dollop of whipped cream. Sprinkle with powdered sugar, if desired.

The post Delicious Ricotta Pancakes with Orange butter Sauce first appeared on O! highlights.

The post Delicious Ricotta Pancakes with Orange butter Sauce appeared first on O! highlights.

Here’s an easy way to make pancakes without heating the cast iron skillet. This light family-sized pancake swollen abundantly in the oven and invariably yields impressive results.

Kids (and adults) will be all excited to come to the table!

4 to 6 servings

Ingredients

• 3 large eggs
• 250 mL (1 cup) all-purpose flour 30 mL (2 tbsp.) sugar
• 1 mL (¼ tsp.) salt 500 mL (2 cups) milk
• 5 mL (1 tsp.) grated orange zest
  

• 60 mL (4 tbsp.) butter
• 1 L (4 cups) cut fruit: strawberries, blueberries, pineapple, kiwi, oranges
• 15 mL (1 tbsp.) honey
• 125 mL (½ cup) whipping cream (35%)
• Powdered sugar, for decoration

How to :

Preheat oven to 400°F (200°C).

In a large bowl, whisk together eggs, flour, sugar and salt. Add milk and whisk until batter is smooth. Stir in orange zest.
Heat a 20 cm (8-inch) cast iron or ovenproof skillet over medium-high heat.

When the pan is hot, add the butter to melt. When it sizzles, pour the batter into the pan. Place in the oven. Bake for about 40 minutes.

Meanwhile, mix the fruit with the honey and whip the cream.

When the batter is golden and swollen, serve the crepe on a plate, cut into wedges and serve with the fruit and whipped cream.

Sprinkle with powdered sugar.

The post Best Souffle Crepe in the Oven first appeared on O! highlights.

The post Best Souffle Crepe in the Oven appeared first on O! highlights.

Everyone loves French toast. Topping it with apples and cheddar cheese will make everyone at brunch even happier. And if that’s not enough, this recipe is a snap to make.

You can even cook it ahead of time and reheat it when you come to the table. I like it Fuji apples, but Cortland or Granny Smith apples will also work well, closer to the texture of the pie.

4 servings

Ingredients

• 45 to 60 mL (3 to 4 tbsp.) butter 2 apples, peeled and diced 2 mL (½ tsp.) cinnamon
• 2 eggs
• 175 mL (¾ cup) milk
• 1 brioche bread from the day before
• 125 mL (½ cup) aged cheddar cheese, grated
• Powdered sugar and maple syrup, to serve
  

How to

In a small skillet, melt 15 to 30 mL (1 to 2 tbsp.) butter over medium heat.

Add apples, sprinkle with cinnamon and cook for 5 to 7 minutes, stirring frequently, until apples are tender and golden. Set aside.

Beat eggs and milk in a shallow bowl. Set aside.

Cut bread into eight thick slices. Pour apple mixture evenly over four slices of bread. Sprinkle with cheese. Top with a slice of brioche bread. Dip each sandwich into egg mixture to soak.

Heat electric grill over medium heat. (Alternatively, cook French toast in a large skillet. ) Add 30 mL (2 tbsp.) of the remaining butter.

When butter is melted, place French toast sandwich on grill. Cook for 3 to 4 minutes on each side or until sandwich is golden brown, crisp on both sides and cheese has melted.

If necessary, keep French toast warm in a 250°F (120°C) oven.

Sprinkle with powdered sugar and drizzle with maple syrup just before serving.

Tips

Replace the apples with pears and choose other varieties of cheese. Or, instead of putting the cheese in the sandwich, top the bread with a dollop of cheese lighter and smoother, like ricotta cheese.

The post Appetizing Apple and Cheddar French Toast first appeared on O! highlights.

The post Appetizing Apple and Cheddar French Toast appeared first on O! highlights.

This is one of my favorite recipes. And since there’s nothing like a good, thick quiche to feed guests, I suggest this rich combination of creamy eggs, puff pastry and savoury ingredients. Simply whisk the mixture, pour it into the dough and bake. Brunch is served!

8 to 12 servings

Ingredients

PASTE

• 500 mL (2 cups) all-purpose flour 5 mL (1 teaspoon) sugar
• 5 mL (1 tsp.) salt
• 175 mL (¾ cup) cold unsalted butter, cut into small cubes
• 60 mL (¼ cup) milk
• 1 egg yolk
  

QUICHE

• 2 broccoli florets, cut into fleurettes 10 large eggs
• 5 large egg yolks
• 1 L (4 cups) cream (10%) 4 green onions, chopped
• 30 mL (2 tbsp.) parsley, chopped Pinch of nutmeg
• Salt and pepper from the mill
• 750 mL (3 cups) grated Gruyère cheese (340 g/12 oz)
  

How To

To make the Dough:

combine all of the dry ingredients in a large mixing bowl.
Using your fingertips or a pastry blender, combine the butter and flour until the texture resembles coarse meal.
Mix together the milk, egg yolk, and flour until smooth. Make a ball and flatten it into a disk.

Refrigerate for at least 1 hour after wrapping in plastic wrap.

Preheat oven to 375°F (190°C).

To make the Quiche:

Blanch the broccoli in a pot of boiling salted water until tender but crisp

(about 1 ½ minutes). Drain, rinse with cold water and pat dry. Place aside.

Roll out dough. Place on a 3 L (13 x 9 x 3 in.) baking sheet and cut off any protruding edges. Refrigerate.

In a large bowl, whisk together eggs and yolks until its well blended. Whisk in cream, green onions, parsley, nutmeg and salt and pepper to taste.

Divide cheese and broccoli among the dough. Pour egg mixture on top.

Bake on the second to last rack for 1 hour and 45 minutes to 2 hours. The quiche should remain a little liquid in the center.
If the quiche browns too quickly, cover it with aluminum foil. (You can also cover the quiche by putting it in the oven and remove foil in the last 20 minutes of cooking. )
Let stand about 10 minutes before cutting.

Tips

Definitely replace broccoli with cabbage-fleur. And, while you’re at it, Add a few slices of smoked salmon for extra color and flavour.

The post Festive Quiche with Broccoli and Cheese (for the Holidays too) first appeared on O! highlights.

The post Festive Quiche with Broccoli and Cheese (for the Holidays too) appeared first on O! highlights.

This simple morning assembly has it all: hearty bread, cheddar cheese and baked eggs. I love brioche bread, but you can use whatever you have on hand, like rolls or even slices of white bread with the crust removed and stuffed into the loaf pan. Make a batch for the whole table!

8 servings

Ingredients

• 8 buns
• 125 mL (½ cup) cheddar cheese, grated
• 8 large eggs
• 40 mL (8 tsp.) butter
• Salt and pepper from the mill
• 15 to 30 mL (1 to 2 tbsp.) chopped chives, for garnish
• Paprika, for garnish

How to

Preheat the grill. Slice bread in half. Grill top half of loaves for about 1 minute, or until golden brown, if desired.

Preheat oven to 350°F (180°C). Lightly grease eight cavities of a baking pan.

Remove some of the crumb from the bottom half of the loaves, but leave 1 cm (½ inch) of crust intact. (Use the removed bread to make bread crumbs, fillings or bread pudding. )
Place each loaf in the loaf pan. Sprinkle 15 mL (1 tbsp.) of cheese in each.

Break an egg into a small ramekin or measuring cup and pour it deliciously into each loaf.
Repeat seven times. Add 5 mL (1 tsp.) of butter to each egg.
Season with salt and pepper. Cook eggs to taste, 20 to 30 minutes.
Garnish with chives and a pinch of paprika. Cover with toast, if desired.

Tips

Don’t hesitate to substitute the cheese with fontina or mozzarella, for example, which will give excellent results here. You can also add some vegetables or ham for a complete breakfast.

The post Baked cheddar eggs first appeared on O! highlights.

The post Baked cheddar eggs appeared first on O! highlights.