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Recipe Thursday-Eggs Baked in Avocados

Posted on April 30th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Egg in Avocado (1 of 1)

I have been eyeing up this recipe for quit sometime. So when I had a bountiful amount of avocados available, I decided it was time to give it a shot! This is a simple fast weeknight recipe or brunch recipe and another great use for avocados. My friend who is home from Nicaragua provided some delicious red beans to go with the baked avocado and toasted tortilla.

Yield 4 Servings
4 avocados (01159, 12CT)
8 eggs (EGG011, 15DOZ, Martin’s Eggs)
2 limes (04476, 54CT)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
Chopped cilantro, optional (05329, 1#)
Sliced scallions, optional (01013, 3CT)
Sliced chilies, optional (02101, 5#)
Warm flour (559309, 6/12CT/12″, Tyson), wheat (TU72431, 6/12CT/12″, Tumaro) or corn tortillas (559553, 12/60CT/6″, Mission)

Adjust oven rack to middle position and preheat to 450°F.

Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Do not worry if some of the white spills out as long as the yolk is intact.

Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions or chilies and serve with tortillas.

Recipe from SeriousEats.com

Recipe Thursday-Butterball Croque Madame Sandwich

Posted on January 22nd, 2015 | Posted in Breakfast and Brunch, Recipes, Sandwich, Supplier of the Month

Croque Madame (1 of 1)

I love ordering Monte Cristo sandwiches when I dine out, so I was equally as excited to try my hand at making a Croque Madame Sandwich featuring Butterball’s Carolina Smoked Turkey Ham. A Monte Cristo Sandwich is a egg battered fried breakfast sandwich with ham and cheese inside, while a croque-madame has a fried egg on top of the ham and cheese sandwich with a rich bechamel sauce and dijon mustard. Whether you enjoy this sandwich for brunch or dinner it has the charm of a small French bistro in each bite.

To learn more about our Supplier of the Month-Butterball and to see Product Specials click HERE.

5 tablespoons unsalted butter (880030, 36/1#)
3 tablespoons all-purpose flour (991889, 25#)
2 cups whole milk (HPH004, 6/.5GAL, Crowley)
1/4 teaspoon salt (991862, 50#)
1/8 teaspoon black pepper (CQP064, GAL)
1/8 teaspoon freshly grated nutmeg (CQN061, QT)
3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups) (CWSZ050, 5#)
8 slices firm white sandwich bread (991736, 6/32OZ, Bakery di France)
4 teaspoons dijon mustard (991254, 2/1GAL, Grey Poupon)
1/2 pound thinly sliced smoked turkey ham (C81530, 2/9#, Carolina)
4 large eggs (EGG011, 15DOZ, Martin’s Eggs)


Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg and 1/3 cup cheese until cheese is melted. Remove from heat and cover sauce directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Recipe adaped from Epicurious.com

Recipe Thursday-Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Posted on January 8th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Coffee Cake (1 of 1)

I have been on a pumpkin craze recently! This breakfast dish was made for our December Birthdays. It’s a perfect dish to make ahead of time. It is not too heavy and has a nice thick layer of crunchy brown sugar and pecan streusel in the middle and on top. Serve with coffee.

Note: I changed the glaze to a butter glaze, because the original recipe was a tad too sweet and vanilla-ey for my liking.

Yield 16 Servings

1/3 cup all-purpose flour (991889, 25#)
1/2 cup firmly packed light brown sugar (NSU2250, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
Pinch of kosher salt (CQS030, 3#)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small chunks (880030, 36/1#)
1 cup chopped pecans, lightly toasted (NNU1020, 30#)

1 1/2 cups all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
2 teaspoons ground cinnamon (CQC065, QT)
1 teaspoon ground ginger (CQG069, QT)
1/4 teaspoon freshly grated nutmeg (CQN061, QT)
1/2 teaspoon kosher salt (CQS030, 3#)
8 tablespoons (1 stick) unsalted butter (880030, 36/1#)
1 cup firmly packed light brown sugar (NSU2250, 50#)
2 eggs (EGG011, 15doz)
1/2 cup pumpkin solid (991695, 6/#10, Libby)
1/2 cup sour cream (HPH050, 5#, Crowley)

1/2 cup confectioners’ sugar, sifted (NSU2450, 50#)
2 tablespoons unsalted butter (880030, 36/1#)
1 tablespoon whole milk (HPH004, 6/1/2GAL, Crowley)

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whirl the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Drizzle over the top of the cake. Cut into wedges and serve.

TIP: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Recipe adapted from foodchannel.com

Recipe Thursday-Jalapeno Omelet

Posted on July 30th, 2014 | Posted in Breakfast and Brunch, Recipes

Jalapeno Omelete (1 of 1)

My coworker ordered in 10#’s of jalapenos and only needed a few, so I reaped the perks of the purchase! I looked at the ingredients that I had on hand and came up with a Jalapeno Cheddar Omelet with Sour Cream. Nothing too fancy, but delicious and easy for a week night dinner. My homemade rye bread complimented the dish perfectly too!

Yield 1 Omelet
2 large eggs  (EGG014, 15/1DOZ, EK Martin)
1 tablespoon butter (880025, 36/1#)
1/2 jalapeno pepper, diced (00814, 10#)
1/4 cup shredded yellow cheddar cheese (774136, 4/5#, Golbon)
1 tablespoon sour cream (HPH050, 5#, Crowley)

Heat skillet over medium heat. Melt butter and saute jalapenos for 2 minutes. Meanwhile in a small bowl whisk two eggs and season with pepper. Pour over scattered jalapenos and turn heat to medium low. Once egg is set sprinkle cheese over egg and cover with lid for two minutes or until cheese is substantially melted. Serve with toast and sour cream!

Recipe Thursday-Banana Coffee Cake

Posted on June 12th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

Banana Coffee Cake (1 of 1)

Everyone enjoys the topping on coffee cake and this one does not disappoint! A hearty pecan streusel tops this moist banana coffee cake.

Yield 8-12 Servings

For the Streusel
8 ounces pecan pieces (NNU1020, 30#)
1/3 cup dark brown sugar (992005, 50#, Golden Barrel)
1/4 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon cinnamon (CQC065, QT)
1 1/3 cups all-purpose flour (991889, 25#)
10 tablespoons unsalted butter, melted (880030, 1#)

For the Cake
1 1/4 cups all-purpose flour (991889, 25#)
1 teaspoon baking powder (NOT1030, 10#)
1/4 teaspoon baking soda (NOT1031, 10#)
1/2 teaspoon salt (991862, 50#)
6 tablespoons unsalted butter (880030, 1#)
3/4 cup sugar (991842, 50#, Golden Barrel)
2 eggs plus 1 egg yolk (EGG011, 15DOZ, E.K. Martin)
1 teaspoon vanilla extract (NFC1055, GAL)
7 ounces Greek yogurt (885206, 2/4#, Kronos)
2 cups diced banana, from about 2 medium bananas (00081, 40#)

Adjust oven rack to middle position and preheat oven to 350°F. Grease 9″ spring form pan with butter.

For Streusel: In a medium bowl, combine pecans, brown sugar, sugar, cinnamon and flour and stir to combine. Add flour and melted butter and mix until has the texture of wet sand. Set aside.

For Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Add eggs and egg yolk and beat to combine. Add vanilla and yogurt, then dry ingredients, beating until just mixed together. Gently fold in bananas with a spatula.

Pour batter into pan and smooth top. Cover with pecan mixture. Bake until a tester inserted into the middle of the cake comes out clean, 50-60 minutes. Let cool then release from springform pan and serve.

Recipe from SeriousEats.com

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