Brooding over what to serve this Saturday morning for brunch? Celebrate family time together with a casual down home farm-to-table buffet. Get excited about serving easy-to-make-recipes featuring eggs as the main attraction. Sausage and Egg Breakfast Twist, Grits Quiche and Eggs Benedict are not your spur of the moment sunny side up or scrambled eggs, but they do have egg-cellent presentation and individual flavors. So let’s get crack-in!
Whether you make hard boiled, soft boiled, scrambled, omelets & frittatas; eggs are versatile, inexpensive, easy to prepare and a solid source of protein. To compliment the farm-to-table buffet our egg menu features hearty country cooking. The sausage and egg twist is everything you need in one loaf. Purchased frozen bread loaves are thawed and filled with two different fillings, one loaf is filled with red bell peppers and cream cheese scrambled eggs and the other loaf is contains cooked sausage and Monterey Jack cheese. The two loaves are rolled into a six-inch wide log, filled and twisted together to form one loaf of bread. A decorative three-inch slit in each of the top sections of the twist reveal’s the fillings inside. The twist is glazed with an egg wash and sprinkled with grated Parmesan and dried oregano before baking. When sliced you see a two-toned bread one side is scrambled eggs and the other side is sausage. It’s a sausage and egg biscuit in yeast bread.
The grits quiche is not exactly your normal quiche. Baked in a cast iron skillet, seasoned grits are flavored with bacon and Worcestershire sauce, caramelized onions, and cheddar cheese. An egg mixture covers the baked grits and baked again to create the quiche. The dish is garnished with bacon bits, chopped green onions and sliced cherry tomatoes encircled like a bulls-eye on top of the baked quiche. We served it up sassy in a cast iron skillet for the down home feel however; the quiche can be baked in a spring form pan and sliced in individual servings for an egg-stra-special presentation.
Eggs Benedict might sound fancy and intimidating to make but they are very simple to assemble. English muffin halves are toasted and layered with Canadian bacon or ham, a poached egg and covered with Hollandaise Sauce. The traditional hollandaise sauce is made with raw “fresh” eggs, lemon juice, and salt and warmed melted butter. Because the traditional method is made with raw eggs we opted for an Egg Beater® version. Egg Beaters® are pasteurized which is a good thing when it comes to sauces and preventing illness. Eating raw eggs could in some cases make you ill with salmonella. But if you have a strong immune system and use fresh eggs the traditional Hollandaise sauce is divine.
Every buffet table should have a stunning centerpiece. The autumn floral arrangement is a vibrant mix of orange and yellow sunflowers, golden- ruby red alstroemeria and brown eggs. The brown eggs accent the glass hurricane and hide the container with the flower stems. These eggs are hard-boiled for the duration of the arrangement and should be kept in the refrigerator until serving the brunch. After the brunch, return arrangement to the refrigerator if you plan to eat the eggs later. To keep the arrangement fresh avoid direct sunlight if serving an outdoor buffet. Eggs are perishable and must be stored in the refrigerator. When properly handled and stored, eggs rarely spoil.
Whether you are hosting a Saturday brunch or serving breakfast for supper, these egg dishes will be your new go-to recipes and give your guests something egg-citing to crow about!
Bacon-Cheddar-Caramelized Onion- Grits Quiche
4 slices of bacon cut in half
2¼ cups whole milk
2 tablespoons butter
½ cup stone ground grits-not quick grits
2 teaspoons salt
½ teaspoon ground pepper
2 tablespoons Worcestershire sauce
1 large sweet onion, peeled and sliced into rings
2 cups shredded cheddar cheese-divided
3 large eggs
1 cup half and half
1/2-cup heavy cream
Garnish: bacon bits
½ cup chopped green onions
5 small cherry tomatoes
Preheat oven to 350.
Spray medium 10”cast iron skillet with cooking spray and cook bacon over medium heat until crisp. Remove bacon, crumble and set aside. Drain grease from skillet reserving 2 teaspoons. Add sliced onions and butter to skillet with reserved bacon grease. Add sugar to caramelize onions until soft and golden brown. Remove from skillet and set aside.
Add milk, 1-teaspoon butter to a boil over medium heat. Gradually whisk in grits, 2 tablespoons Worcestershire sauce, and ½ teaspoon salt whisking constantly until thick and creamy. Add 1-cup shredded cheese to grits stir to combine. Let stand 5 minutes off heat to cool. Meanwhile mix one egg in a custard cup and whisk in 2 tablespoons warmed grits to egg mixture. Add egg mixture to grits and stir. Bake skillet of grits in oven for 25 minutes at 350 until set and browned. Remove from oven sprinkle remaining cheese over warm grits, spread to edges add caramel onions. Let stand 5minutes. Reduce oven to 325.
In mixing bowl, combine half and half, cream, and eggs, 1- teaspoon salt and ½ teaspoon ground pepper. Pour egg mixture over grits bake for one hour and 15 minutes or until mixture is set. Remove from oven let sit 5 minutes before garnishing. To garnish, add crumbled bacon to center followed by chopped green onions and sliced cherry tomatoes to the outer edge of quiche. Optional baking pan: 9” spring form pan. Add additional eggs if using larger skillet.
Yield: 8-10 servings
Sausage and Egg Breakfast Twist
2 eggs + 1 egg yolk, reserve white for egg wash
1/2 cup half and half
½ cup whipping cream
1-3 ounce package cream cheese, softened
¼ cup diced red bell pepper
¼ teaspoon salt and pepper
4 ounces sage sausage, cooked and drained
½ cup shredded Monterey Jack cheese
2 frozen bread dough loaves
½ cup grated Parmesan cheese
1 teaspoon dried oregano
Place frozen bread loaves vertically on lightly sprayed parchment lined baking sheet to thaw. Preheat oven to 375. In small skillet fry sausage until done and drain off grease. Using food processor, process cream cheese and whipping cream until smooth, add 2 eggs plus one yolk, half and half to mixture. In separate small skillet, add olive oil and scramble the egg mixture. Remove from heat, place in small bowl and add red bell pepper and seasoning.
Lightly sprinkle flour over loaves of thawed bread. Roll dough into a 6”width, creating a well down center of each loaf. Spoon scrambled egg mixture in well of one loaf, spoon cooked sausage down center of remaining loaf. Sprinkle Monterey Jack cheese over the top of the fillings. Mix water and egg white together to create an egg wash. Brush dough edges with egg wash pinch edges together to seal and form into a log. Place logs seam side down in an “X” pattern on baking sheet. Starting in center of loaf, crisscross ends of dough to form a twist. Cut a 3”slit in each top section of the twist to reveal the fillings. Brush loaves with egg wash and sprinkle with Parmesan Cheese and dried oregano.
Bake 30 minutes or until golden brown. Remove from oven, cool 5 minutes before slicing. Twist inspired by Pampered Chef.
Yield: 6-8 servings
Eggs Benedict-Black Forest Ham
3-English Muffins cut in half
1 tablespoon white vinegar
12-thinly sliced Canadian bacon or Black Forest Ham
Egg Beaters ® Hollandaise Sauce recipe
3 English muffins, split in half, toasted
Poach eggs; fill saucepan with 3” of water add vinegar and bring to a boil, reduce heat to medium. In separate shallow pie plate, fill with warm water, set aside. Add one egg to the water gently without breaking the yolk. Add remaining eggs to water. When eggs become opaque and whites are no longer runny about 3 minutes, transfer the eggs with slotted spoon to the bowl of warm water to keep warm while assembling. For each Benedict, place one toasted muffin half on serving platter, layer bacon or ham, then poached egg, cover with Hollandaise sauce, serve immediately.
Yield: 6 servings
Egg Beaters ®-Hollandaise Sauce
1/3 c. egg substitute (i.e., Egg Beaters, etc.)
2 tbsp. fresh lemon juice
Pinch of white ground or red pepper
1/3 c. butter
In a blender mix egg substitute, lemon juice and pepper or process in food processor. In glass measuring cup, melt butter in microwave for 50 seconds or until melted. With blender or processor running, pour warmed butter through the lid. Sauce will thicken slightly. Keep sauce warm by reheating in microwave at 5-second intervals. Serve immediately.
Yield: 1 cup
Helping you Make a Statement, Make it Sassy and Make it Yours! ® Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on Daytime Tricities, Daytime Blue Ridge and other television shows. Liz is the author of the Just Desserts and Sweets & Savories cookbook as well as a contributing writer for VIP SEEN and Bella Magazine. For more information about Liz go to www.lizbushong.com/www.serveitupsassy.com.