2 Course B&B Style Fruit & Oatmeal Breakfast

—First Course—
Pineapple juice 1 tbsp

Water 1 cup

1 Peach

1 Apple

1 Pear

Brown Sugar

Cinnamon stick

Slice up each fruit to your liking. Pour the water and pineapple juice in a bowl. Now dip the apple slices, pear slices, and peach slices in the mixture and place on a serving dish. (This prevents the fruit from browning.) Put the serving plate with the fruit in refrigerator until ready to serve.

Usually three slices of each fruit per person. But that is up to you.

(Serve when you are halfway through preparing second course.)

When you are ready to serve, take a cinnamon stick, lightly and finely grate it over all the fruit on the plate. Then take a pinch or two of brown sugar and shower it over the fruit. Then serve.

 

— Second Course—

1 tsp brown sugar

1 large pinch of cinnamon

1/2 cup heavy cream

1 pinch salt

1/2 cup golden raisins

2 cups water

2 cups milk

1 cup steel-cut oats

1/2 cup apple juice

Bring the milk and water to a boil in the sauce pan. Then add the steel cut oats and salt. Stir occasionally until it becomes thickened. Now reduce the heat to simmer for 30 minutes while occasionally stirring. Keep an eye on it to make sure it is at the desired thickness before removing the pan from the heat.

While the oats are cooking, bring the apple juice in another sauce pan to a boil. Then add in the raisins. Let them boil for 3 minutes. Turn off the heat.

While that is going, get a (electric) mixing bowl and pour in the heavy cream, cinnamon, and brown sugar. Whip this up until it becomes stiff and then chill it in the refrigerator until oats are finished.

(This is where you usually serve the first course.)

When oats are finished, serve hot in a fairly large bowl. Sprinkle the raisins over the top of the oats, spoon on one heaping tablespoon of the whipped mixer you put in the refrigerator. Then serve.

Baked Egg in an Avacado

Are you the kind of morning person that likes the warm creamy and smoky taste of baked avacodo with a gooey golden sunrise egg in the center?

If so, then your in for a treat!


1 egg (Beaten or not. Your choice)

Pesto

Chopped Chili

1 Large avacado

Chopped Scallion

1 ramekin

1 baking sheet (to set ramekin on)

Pie weights or course salt or a bag of dried beans

Hot sauce

Salt & Pepper

Cilantro

Preheated oven at 450°

First you need to cut your avacodo in half and remove the seed. Next you need to scoop out about 1 tablespoon of the inside of one half to make room for your egg.

Now put your avacado half in a ramikin. Since you want your avacado half to stay level, nestle it on a pie weight or inside a shallow layer of dried beans or a good layer of course salt.

For the next step, crack your egg into a shallow bowl so you can easily slide it into the avacado half. Here is where you can get creative. Before pouring your egg into the center, lightly dab your choice of condiment inside the avacado where the egg is going. I would use hot sauce and/or some pesto.

Finally and carefully, pour in your egg and then season with salt and pepper. Dollup a little pesto, diced scallion and diced chili on top.

Now put that puppy in the oven for 10 to 12 minutes depending how done you want your egg of course.

After it is done , top with more of your condiment and fresh cilantro.

May your meal be one of magic!

    Breakfast Strata

    3 cups small broccoli florets (about 6oz)
    3 sweet or hot Italian turkey sausage links (about 10oz), casing removed
    2 plum tomatoes, seeded and chopped
    3 scallions, trimmed and sliced
    1 loaf Italian bread (about 14oz), cut into 1 inch cubes
    8 large eggs
    4 egg whites
    1 1/4 cups skim milk
    1/4 teaspoon salt
    1 package (10oz) 2% white cheddar cheese, shredded

    Bring a large pot of lightly salted water to boiling. Add broccoli and cook 3 minutes. Drain and set aside.

    Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat and crumble in sausage. Cook 5 minutes, breaking apart with a spoon, until cooked through. Add tomatoes and scallions, cook three more minutes. Remove from heat.

    Place bread cubes in a large bowl. Medium-size bowl, whisk eggs, egg whites, milk and salt. Pour sausage mixture and broccoli florettes over bread. Stir to combine. Add egg mixture and 1 1/2 cups of cheese and stir to blend evenly. Coat a large rectangular or oval dish with nonstick spray. Transfer mixture to prepared dish, cover with plastic and refrigerate overnight.

    Heat oven to 350°. Uncover dish and top with remaining 1 cup cheese. Cover with nonstick foil and bake at 350° for 45 minutes. Uncover and cook 15 minutes more. Increase oven temperature to broil and crisp under broiler for three minutes. Let rest five minutes before serving.

    Saturated with yummy goodness!

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