Breakfast & Brunch Recipes

Scrambled Eggs with Basil

 photo scrambled eggs with basil by chef alexis hernandezIngredients:
10 eggs
1/4 sour cream
2 1/2 tablespoon of unsalted butter
2 Tablespoons of dried basil
1 teaspoon garlic powder
1/2 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper Preparation: In a bowl take the eggs, basil, salt, pepper, garlic powder sour cream and whisk to combine.
In a nonstick pan, melt the butter over medium low heat.  When the butter begins to sizzle, add the eggs all at once.  Take a high heat spatula and move from on end of the pan to the other.  Cook for 4-6 minutes or until the eggs are almost cooked and still are moist.  Remove from the pan to a serving plate and allow to sit for 2-3 minutes. Serve immediately. 

 

Easy Tarragon Scrambled Eggs

photo easy tarragon scrambled eggs by chef alexis hernandezIngredients:

  • 6-8 eggs
  • 4 oz of evaporated milk or regular milk
  • 2 1/2 tablespoon of unsalted butter
  • 2 Tablespoons of dried tarragon
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation:
In a bowl take the eggs, tarragon, salt, pepper, milk and whisk to combine.
In a nonstick pan, melt the butter over medium low heat.  When the butter begins to sizzle, add the eggs all at once.  Take a high heat spatula and move from on end of the pan to the other.  Cook for 4-6 minutes or until the eggs are almost cooked and still are moist.  Remove from the pan to a serving plate and allow to sit for 2-3 minutes. Serve immediately!

Camp Creek Baking Soda Breakfast Biscuits

Camp Creek baking soda breakfast biscuits by chef alexis hernandez

Ingredients: 

  • 2 cups of all-purpose flour plus 1 table spoon
  • 1 tablespoon of baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon of kosher salt
  • 1 1/4  teaspoon of sugar
  • 6 tablespoons of cold unsalted butter chopped
  • 1 cup whole milk
  • 1 teaspoons of Apple cider vinegar
Preparation:
Preheat oven to 425 degrees F
In a cup combine the vinegar and milk and set aside.
Place the flour, baking powder, baking soda, salt and sugar in a bowl and add one tablespoon of the butter at a time, cut the butter and flour with the tines of a fork.  Work quickly to that the butter remains cold.  Once the butter looks like coarse crumbs, add the milk slowly and stir with a wooden spoon until combined. ( Don’t work the dough too long or they will not rise or be fluffy. The dough may be sticky depending on the humidity.)
Flour a wooden board and knead the dough about 7 – 8 times.  Press the dough out with your hands so that it is 1 inch thick.  With a  2 inch cutter and cut out the dough pressing downward only.  Don’t twist the cutter in a circle or it will not allow the biscuit to rise as well as it should.  Combine the scraps and do the same remembering that the more the dough is handled the less fluffy it will be.
Place on a sheet tray and bake for 18-22 minutes or until they are golden brown.
Remember that is you are using a dark baking tray, to watch the biscuits because the biscuits may cook faster.

Mustard and Brown Sugar Bacon

  • Mustard and brown sugar bacon by chef alexis hernandez8-12 ounces thick cut bacon
  • 4 tablespoons of Dijon mustard
  • 1/4  cup of light brown sugar

Preheat oven to 375F
Place the bacon on a sheet tray lined with parchment paper. Lightly brush each bacon slice with the Dijon mustard.  The using your fingers sprinkle each slice of bacon with a teaspoon of sugar.  Cook bacon for 12 minutes then flip the pan in the oven so that the bacon cooks evenly.  Continue to cook until the bacon is crisp. Remove the sheet tray from the oven and allow to cool.  Remove the bacon with tongs and place them on a plate line with paper towel.