Breakfasts
Swiss Chard and Pesto Shakshuka
Recipe from Sarah Glover
thorindustries.com/stories/recipe-swiss-chard-pesto-shakshuka
Ingredients
- 1 bunch Swiss chard, ribs and stems removed, leaves finely chopped
- 1 cup good-quality pesto
- 1/2 cup extra virgin olive oil
- 1 large onion, sliced
- 1 teaspoon ground cumin
- 6 large eggs
- Sea salt and freshly ground black pepper
- A good pinch of harissa powder
- Coarsely chopped cilantro and dill, to serve
Cooking Tools
- Large frying pan
- Bowl
- Knife
- Cutting board
Method
Combine the Swiss chard, pesto and 1/3 cup olive oil in a bowl.
Heat the remaining oil in a large frying pan over medium heat. Add the onions and cumin and cook, stirring often, for 5 minutes or until starting to soften. Stir in the pesto and chard mixture and cook for 2–3 minutes.
Use a spoon to create six indents in the mixture, then crack an egg into each one. Sprinkle lightly with salt, pepper and harissa powder and cook until the egg whites are set but the yolks are still runny. Top with cilantro and dill and serve.
Southern Grits
It’s simple to make and pairs well with a hearty breakfast of eggs and your favorite breakfast meat.
- 1/2 cup stone ground grits
- 2 1/2 cups milk
- 1 cup water
- 4 Tbsp. butter
- 1/2 cup cream
- 1 tsp. salt
Combine milk, water, salt and butter in a heavy sauce pan over medium heat and bring to a low boil. Slowly whisk in the grits and continue whisking until the pot returns to a boil.
Reduce heat to low and cook grits covered for 20 minutes or until very thick, stirring contents occasionally. Add cream, and continue to cook covered, stirring occasionally, for 20 minutes or until creamy and tender.
Should the grits become too thick, add milk to thin.
Chipped Ham Gravy
This recipe is so simple just about anyone can make it. Perfect if you are in a hurry to hit the trails, water, or just hang out around a campfire. Also perfect if you just got back from a days activities and want a simple hearty meal that requires very little time or effort. Hint: Velveeta cheese.
- 4 Tbsp. margarine
- 4 Tbsp. flour
- Pinch of salt
- 2 cups milk
- 1 pkg. chipped ham
- 1/4 lb. Velveeta cheese
Melt 4 tablespoons margarine. Mix in 4 tablespoons flour. Gradually stir in 2 cups milk and cook until thickened. Add 1 package chipped ham (cut in small pieces) and also the cheese.
Cook and stir until cheese is melted. Salt and pepper to taste. Serve over buttered toast.
Sausage Gravy
Those breakfast food restaurants have nothin’ on you! Serve up hot, fresh sausage gravy on whatever you please for breakfast. Bread, biscuits, hash browns or even scrambled eggs!
- 1 lb. sausage
- 1/2 cup flour
- 1/8 cup butter
- 3 cups milk
- 1 tsp. salt
- 1/2 tsp. pepper
Brown sausage; don’t drain. Add butter. Pour in flour; coat meat. Add milk. Stir to thicken. Serve over bread.
Potato Pancakes
Start your weekend right, with a plate of fresh, crispy potato pancakes. Mmmm can you smell them? (Wait until you taste them!)
- 2 Tbsp. flour
- 1 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp. pepper
- 6 med. potatoes (3 cups)
- 2 eggs, well beaten
- 1 Tbsp. onion, grated
- 1 Tbsp. parsley, minced
- Fat, to make layer 1/4 inch deep
Combine flour, salt, baking powder and pepper. Set aside. Pare and finely grate potatoes. Set aside. Heat fat in a skillet over low heat. Combine flour mixture with eggs, onion and parsley. Drain liquid from potatoes. Add potatoes to egg mixture and beat well.
When fat is hot, spoon about 2 T. of batter for each pancake in fat. Cook over medium heat until golden brown and crisp on each side. Drain.
(Can use applesauce or sour cream with potato pancake).
Quick Cinnamon Rolls
Recipe from “midlotexan”, a member of the KZ Family Forum
If you carry a waffle iron in your trailer, try this.
- Get a tube of crescent rolls
- Roll them out flat
- Mix your sugar and cinnamon
- Butter the dough
- Add the dry mix and raisins and nuts if you like
- Roll the dough into a log
- Cut into 2" pieces
- Place them in the waffle iron
3 minutes later you are icing a quick breakfast treat!