Breakfast

On the Menu this Morning – Mazto Brie!

What is Matzo Brie / Matzah Brie? In short, it’s literally fried matzo. A breakfast dish served during Passover. I like it so much, it’s a regular breakfast in my house. You can read all about Matzo/Matzah here.

Traditionally, the matzo is moistened a bit with water, then fried in butter to get it toasty, then you add scrambled eggs. I should also mention there are two traditional ways to make it, sweet or savory. I’ve always had the savory, seasoned with salt. The sweet version is seasoned with sugar. Once cooked, serve it with some sour cream, apple sauce. This is where I put my spin on it.

Deciding to try something a little different, my first deviation was serving with salsa. YUM! Then, I decided to add some onions to the pan before the matzo goes in. I’ll let the onions get a little toasty first, then continue with the traditional method. This is now my go-to. Today, I decided to change it up a little more. In addition to the onions, I added some jalapeno to give it a little heat.

The second version. In addition to the Jalapeno, I also added some chopped ham. Think of it as a Spicy Matzo Brie Smothered and Chunked for you Waffle House fans. SO GOOD! If you really wanted to go nuts, you could go Smothered, Covered, and Chunked! I don’t know if would still be matzo brie at this point, but it sounds delicious.

So, the next time you can’t decide what to make for breakfast, I hope you’ll try one of my Matzo Brie versions.

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Matzo Brie Smothered Covered and Chunked

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By Patrick Dulmage – Serves: 2

Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes

Matzo Brie Smothered Covered and Chunked

Ingredients

• Two pieces matzo
• 4 Tbsp butter (don't be afraid to add more if the pan gets too dry)
• 6 eggs, scrambled
• 1/2 onion, diced
• 1/2 jalapeno pepper, finely chopped
• 2 pieces ham, chopped
• Kosher Salt / Freshly ground pepper
• 2 slices cheese (your choice American, Pepper Jack, or Cheddar) (optional)
• Salsa (optional)

Instructions

1

Pre-heat a large skillet with butter

2

Add the onions, jalapeno, and ham (if you are using it)

3

Let the onions get translucent, stir, and cook a little more to get some brown bits

4

Run water over the matzo a few seconds to soften it up a little

5

Break up the mazto in the pan with the butter to get it toasty (don't be afraid to add some more butter)

6

Stir the mixture around letting the matzo get toasty

7

Add the eggs and stir to desired consistency

8

Season with salt and pepper

9

Serve immediately with Salsa on the side

On the menu this morning – Biscuits and Gravy!

I was craving biscuits and gravy, so I decided to make it. I can’t seem to get the flaky biscuits you get from the tube, BUT mine were definitely nice and light. They couldn’t be easier to make. The trick to fluffy light biscuits is don’t over-work them. Also – COLD butter. I’ll use a frozen stick of butter and box grater to get the amount I need.

On the butter and salt… if you use salted butter, I recommend you don’t put any salt or very little salt in the batter. If you use un-salted butter, I wouldn’t use more than 3/4 teaspoon of salt (Kosher). I made a batch one time using salted butter and I put in 3/4 teaspoon of salt and it was too much.

Once the biscuits were in the oven, I started on the gravy. Use your favorite bulk breakfast sausage along with whole milk and some flour – that’s it! Break up the sausage as it’s cooking so you get the nice brown bits in your gravy.

I also made some sunny side up eggs to go with the biscuits. YUM!

The next time you want a hearty breakfast to keep you going all day, I hope you’ll try my biscuits and gravy!

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Southern-Style Buttermilk Biscuits and Gravy

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By Patrick Dulmage – Serves: 4-6

Southern-Style Buttermilk Biscuits and Gravy

Ingredients

• Biscuits:
• 2 cups AP flour
• 2 TBSP lard or shortening
• 2 TBSP butter, frozen and grated
• 1TBSP baking powder
• 1/4 Tsp baking soda
• 1/4 Tsp salt
• 1 cup buttermilk, cold (I'll leave it in the fridge until I'm ready to use it)
• Gravy:
• 1lb breakfast sausage
• 2-3 cups whole milk
• 1/2-3/4 cup flour
• Freshly ground pepper to taste

Instructions

1

Pre-heat the oven to 450 degrees

2

In a large bowl, sift the flour, salt, baking soda, and baking powder

3

Add the shortening and butter

4

Quickly and gently mix to combine until you have "pebbles" or a crumby mixture

5

Add the buttermilk

6

Stir to combine until it just comes together, don't over-work it - it's going to be really sticky

7

Lightly flour your work surface

8

Turn out the biscuit mix on to the work surface and gently fold it over on to itself 5 or 6 times (You want to try to get flakey layers)

9

Gently flatten the dough to the thickness you want - I usually go about 1 1/2 inches thick

10

Cut out the biscuits to the size you want with a biscuit cutter, glass, or butter knife - I usually do 2 - 3 inch biscuits

11

You'll have to re-form the dough once or twice as you cut out the biscuits. Gently push the dough together rather than balling it up again as those biscuits won't be as fluffy as the first ones

12

Make the last few biscuits and put them on a baking sheet and leave some room between them

13

Bake for 15-20 minutes until the tops are lightly browned

14

While the biscuits are baking, melt some butter to brush on top when they are done

15

Gravy:

16

Pre-heat a large cast iron skillet

17

Add the sausage and break it into small pieces

18

Cook the sausage until it's nicely browned

19

Add the flour and stir it around to cook for 2-3 minutes

20

Add the milk and stir until desired consistency

21

Spoon some over the biscuits and enjoy!

On the menu this morning – Everything Bagel Seasoned Cheese Omelette!

One of my favorite meals for breakfast is eggs. Today, I made a simple omelette with American cheese and Everything bagel seasoning – that’s it!

One of my other favorite meals for breakfast is an Everything bagel with cream cheese and lox. When I saw Everything Bagel seasoning in the store, I had to have it. I use this stuff in all kinds of meals, but one of my favorites is in eggs.

Getting that perfect fold on an omelette can be tricky. Once the eggs have setup a little, you can lift an edge and then tilt the pan to get more uncooked egg underneath to thicken up a little more. Then, with the eggs cooked 85-90% you can either add your filling and fold over with a spatula, or you can flip it in the pan, then add the filling and fold over.

If you want to practice flipping an omelette in the pan without breaking a bunch of eggs, use a piece of bread. Pretty quickly, you will see how you need to move the pan to get the omelette to flip.

Once the omelette is cooked and plated, serve with some good toast, English muffin, or maybe a biscuit. Let me know how your omelette turned out!

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Everything Bagel Seasoned Cheese Omelette

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By Patrick Dulmage – Serves: 1-2

Prep Time: 2 minutes – Cooking Time: 5 minutes – Total Time: 7 minutes

Everything Bagel Seasoned Cheese Omelette

Ingredients

• 4 Large eggs, scrambled (use the best quality eggs you can find)
• 2 slices American cheese
• 1-2 tsp Everything Bagel Seasoning
• 2 Tbsp butter
• 2 pieces of bread, toasted

Instructions

1

Pre-heat a non-stick skillet over medium heat

2

Scramble the eggs in a bowl

3

Start toasting the bread

4

Add the butter to the pan and make sure the entire pan is coated

5

Pour in the eggs and evenly distribute by lifting and tilting the pan

6

Add the Everything Bagel seasoning

7

Once the eggs begin to setup, use a fork or spatula to gently lift the edges to get some more of the uncooked eggs underneath

8

When the eggs have cooked 85-90%, flip finish cooking the other side

9

Cut the heat, add your cheese and fold over

10

Gently slide your omelette onto a plate and serve with the toast

11

Season with a little pepper. The Everything Bagel seasoning has a decent amount of salt, so you may not need to add any additional salt

French toast isn’t difficult to make, but it’s also easy to mess up. The trick? Have everything in place before starting, Mise en place – everything in its place.

The version I made is relatively simple but done well it’s perfect. I used a loaf of challah bread that was a few days old, sliced about 3/4 of an inch. The eggs were mixed with heavy cream, cinnamon, nutmeg, and vanilla extract.

I soaked each slice about a minute before putting in a non-stick pan over medium heat – you don’t want the butter to burn or the egg mixture on the bread to cook too fast. After each side is browned to your liking put the cooked toast in a pre-heated oven for about 5 minutes on a wire rack over a sheet pan. You will cook the rest of the toast as you wait on those in the oven.

When you are ready to serve, plate the toast and dust with a light coat of powdered sugar and good maple syrup. Feel free to top with fruit, honey, whipped cream… whatever you like. The next time you want something special for breakfast, I hope you will try my Challah French Toast.

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Challah French Toast with Powdered Sugar

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Breakfast

By Patrick Dulmage – Serves: 6-8

Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Challah French Toast with Powdered Sugar

Ingredients

• 1 loaf challah bread
• 8 large eggs
• 1/2 cup heavy cream
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• powdered sugar for dusting
• maple syrup

Instructions

1

Pre-heat oven to 325 degrees

2

Pre-heat a non-stick pan over medium heat

3

In a large bowl, mix the eggs, cream, cinnamon, nutmeg, and vanilla extract

4

If it isn't already, slice the challah bread to about 3/4 of an inch per slice

5

Dip a few pieces of bread in the egg mixture and let soak between a minute or two - depending how dense you want your toast

6

Place the soaked bread in the pan and lightly brown each side

7

Once each has browned to your liking, place on a wire rack over a baking sheet and put in the oven for about 5 minutes

8

Continue cooking the rest of the bread

9

When ready, lightly powder the toast with powdered sugar and serve with maple syrup

Notes

Feel free to top the French Toast with fruit and or whipped cream