Breakfast Dish Recipes from Sage Hill Farms
My recipe for those who want to eat pancakes without feeling like you swallowed a beach ball. Credit and thanks Judy Pink!
Almond Meal Pancakes:
1 cup of almond meal- I love Traders Joe’s brand
Make them small or medium sized. Try to spread the mixture out in the pan to make them thinner. You have to cook them on medium so they won’t burn on the outside and not be done on the inside. I use only butter to cook them in the ceramic skillet that Michael Q Pink bought from the ad on TV.
You can eat them plain or with maple syrup (which defeats the purpose if you are low carbing)
I LOVE Trader Joe’s Creme Fraiche. So good to use as a garnish with so many things, but sometimes I just eat a spoonful by itself. IDK, maybe it’s just me. Have it with a teaspoon of Trader Joe’s organic reduced sugar raspberry preserves. Can you tell where I shop? I ran out of Bea Kunz’s fresh organic jam, so had to settle for a substitute.
It’s a bit like having crepes. So delicious!
Love Breakfast like I do? (this serves two–easy to expand on)
4 fresh eggs
In a pan over medium heat (I use a Wok) heat the oil and add all ingredients except the avocado.
Move around gently until very soft scrambled.
Transfer to plate and top with the avocado.
Serve with a side dish of steel cut oats with cream and honey
Sage Hill Breakfast Cake
In large frying pan, heat olive oil over medium heat. Add onion and cook for two minutes.
Crack eggs into small bowl and beat with salt and pepper. Pour eggs into frying pan with vegetables and mix together. Turn stove up to medium-high heat and do not stir again.
After egg is solidified, top with cheese and melt.
Prep Time-15 Min
Potato Pancakes with Nutmeg
Makes about 12-3″ pancakes
1 pound russet potatoes-peeled and grated
Toss potatoes, onions, salt, pepper, nutmeg, flour and egg into a mixing bowl.
Heat 3/4 tablespoon of oil in a large skillet over medium high heat.
Repeat until all cooked.
Delicious with breakfast, lunch or dinner
SAGE HILL FARMS CHRISTMAS BRUNCH
Serves 4/6 and easily doubled.
one dozen fresh eggs, beaten with a generous amount of our own Cajun seasoning. (very softly scrambled and set aside.)
one large loaf fresh French bread-cut in half, length ways-scoop about half the soft bread out of the loaf and set aside.
one sweet onion, chopped very fine
Sauté the onion, mushroom, and tomato until just soft, season with a sprinkling of our Cajun seasoning.
Drizzle the bread loaf with olive oil and sprinkle with our Cajun seasoning.
Chop the remaining soft bread, drizzle with olive oil and a few pats of real butter.
Wrap in baking foil and place in a pre-heated 400* oven for 10 minutes or until good and hot, fold the foil back and put oven on broil until light and golden on the top.
Remove and cut into desired sizes, cross-ways.
Serve with golden fried potatoes and buttered grits.
Scrambled Eggs with Broiled-Chicken Bites
Chicken breast (wash, pat dry and chop into small bite size pieces.)
Place on an ungreased roasting or broiler rack under the broiler setting just until done Remove from oven and chop into small bites.
Break and beat the eggs. Add seasoning and softly scramble just until starting to look done – don’t over cook.
Add chicken bites to the eggs and serve hot along side the pancakes above.
2 cups white corn kernels-drained very well if using canned
Place corn, flour, baking powder, sugar, salt, nutmeg, Tabasco, whipping cream and eggs in a blender or processor.
Blend or process for about 15 seconds or until well blended.
Refrigerate mixture for at least an hour.
In a small skillet or on a griddle, melt butter. When hot, drop large spoonfuls of mixture to form 2″ rounds.
Cook until top looks dry and edges begin to brown.
Turn and cook briefly on other side. Repeat until batter is all used.
Makes 12 to 14 pancakes.
These are delicious as a side dish with any meal of vegetables or as a breakfast dish with eggs and maple syrup.
Chive Potato Pancakes
½ cup Greek Yogurt
In a small bowl combine yogurt, 2 Tbsp’s chive and the mustard. Cover and refrigerate until ready to serve…drain any moisture that accumulates.
Place grated potatoes into a large bowl, mix in ½ cup chives, the eggs, flour, salt and pepper.
Heat oven to 375*
In a large skillet heat 1 Tbsp oil over medium heat.
Add 1/8 of the potato mixture and flatten to a 3” round. Make 2 more pancakes and cook until golden brown on the bottom-turn and brown on other side.
Repeat the process until all mixture is used.
Transfer pancakes to a baking sheet and bake at 375 for 10 to 12 minutes-just til done.
Serve while hot with the Yogurt sauce
Dill and Potato Cakes~
makes about 10 to 12 cakes
2 cups self rising flour (unbleached if possible)
Preheat the oven to 450*
Stir the flour into a bowl, and add the butter, salt, and dill.
Roll out the dough on a well-floured surface until it is fairly thin.
Grease a baking sheet, place cakes on it and bake for 20-25 minutes until risen and golden brown.
Easter Morning Brunch
2 tablespoons butter or margarine
Melt the butter or margarine in a medium nonstick skillet over medium-high heat. Sauté’ the apple until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, sugar, cinnamon, nutmeg, and 1/2 cup sour cream.
In a medium bowl beat the eggs, milk, maple syrup, and remaining 1/2 cup sour cream. In a buttered 10-inch pie plate or 9-inch square baking dish, layer half the bread; spread apple-sour cream mixture over the bread and then layer with remaining bread.
Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours.
Preheat oven to 325 degrees F. Bake strata in preheated oven 50 to 60 minutes, or until set and lightly browned. Let stand 10 minutes before cutting.
Fried Green Tomatoes
Wash and dry well about 6 med size very green tomatoes (don’t peel)
Heat the oil to med hot
When all tomatoes are fried, add the milk to the skillet and cook slowly until just thickened
Serve over tomatoes with scrambled eggs and hot bread
Prep: 15 Min
CHRISTMAS TEA EGGS
These are lovely on a Christmas Brunch table – and so edible!
10/12 fresh eggs
Cover eggs in cold water and boil for 10 minutes.
Lightly crack the eggs but do not peel. Set aside.
Put remaining ingredients into a large pan, filled with 4 cups of water.
Honey French Toast
2 eggs, slightly beaten
Lemon Honey Butter – (1 cup honey, 2 Tbs butter and 2 tablespoons freshly squeezed lemon juice)
Combine eggs, 1/4 cup milk, 1/4 cup honey and salt.
Dip bread in mixture and fry in butter until golden brown.
Heat Lemon Honey Butter and serve over toast.
Triple Ginger Pancakes
1 cup all-purpose flour
Combine first 6 ingredients in a medium bowl; stir in crystallized ginger and grated gingerroot.
Combine milk, oil and egg in a bowl; stir well. Add milk mixture to flour, stirring just enough to blend. (Mixture should be slightly lumpy)
Coat a griddle with cooking spray and allow to get hot.
For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook until tops are covered with bubbles and edges looked cooked – turn and cook on other side.
Sprinkle each pancake with powdered sugar and serve with your favorite fruit and honey.
TIP…you can’t substitute one form of ginger for another and get the same flavor.
Omelet in Tomato and Herb Sauce
Put eggs in a bowl with flour, breadcrumbs, salt and pepper. Beat to mix well.
Heat the oil in a fry pan, pour in the mixture and tilt the pan so that it covers the base.
Fry omelet on both sides until set, shaking the pan frequently to prevent sticking.
Remove from the pan and leave to cool slightly, and then cut into slices.
Add the onion, celery and herbs to the pan with a little more oil, fry gently for 5 minutes.
Add tomato and cook gently for 10 minutes, then return the slices of omelet to the pan and heat through for 5 minutes.
Sauté the onions in 3 tbsp butter until tender. Stir in the flour and pepper; mix in the broth and white wine.
Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.
Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.
Repeat the process with the remaining pastry to make another strudel.
Serves 6 to 8 easily.