Breakfast

Oven Baked Eggs in a Brioche Basket + Heart Healthy Olive Oil = Breakfast of Champions

Ingredients:
8 slices of bread (1/2" thick slices)
8 large eggs (preferably organic and free range)
1/2 cup olive oil of choice - any UP EVOO or infused olive oil such as Baklouti, lemon, garlic, mushroom sage, butter, gremolata, add a drop of truffle (for a seriously luxurious experience).
Fresh ground pepper (optional) to taste
A few pinches of fine sea salt (to taste)

Preheat the oven to 350 F. and adjust a rack to the middle of the oven. Line a large rimmed baking with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil of your choice. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2 1/2" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.

Bake for 10 minutes - or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well don eggs with a solid yolk, cook for 12 minutes.

Serves 8

Lemon Olive Oil Waffles with Fresh Strawberry and Cara Cara Orange-Vanilla Balsamic Compote

Waffles
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup Lemon Fused Olive Oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Fresh Strawberry-Balsamic Compote

3 cups sliced, fresh strawberries
1/2 cup Cara-Cara Orange-Vanilla White Balsamic
1 cup sugar

Directions
 
For the Compote
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving. 
 
For the Waffles
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
 
Makes 8 standard size waffles

Blood Orange-Maple Oat Flour Pancakes (GF, DF)

Yields 10 4" pancakes 2 Eggs 1 1/2 Cups Oat Flour (I use GF Oats and grind them in my food processor to make the 'flour') 1 Tbsp plus 1 tsp baking powder 1/4 tsp salt 2 Tbsp sugar 1/2 tsp xanthan gum 1/4 tsp vanilla extract 1/4 cup Blood Orange Olive Oil 1 Tbsp Maple Dark Balsamic Vinegar 1 1/2 cups milk (we use vanilla coconut milk to make it dairy free) Mix all the dry ingredients then add the liquids. Heat a pan or griddle to medium heat. Cook until small bubbles appear on surface and the bottom is lightly browned. Flip and continue to cook until lightly browned on both sides.

Potato, Caramelized Onion, & Roasted Red Pepper Hash with Baked eggs & UP Olive Oil

Ingredients 1 1/2 pound Yukon gold potatoes cut in 1" pieced 1 Jar Delizia Roasted Red Peppers in UP Olive Oil 1 large onion, thinly sliced 2 cloves garlic, minced 1/4 fresh chopped flat leaf parsley leaves 1/4 cup UP EVOO 8 large eggs 2 teaspoons of salt, plus salt to taste 1 teaspoon fresh thyme leaves 1/2 teaspoon paprika fresh ground pepper to taste Preheat the oven to 400 F. Directions Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through. In a large oven proof sauté pan, over medium heat, add the olive oil and heat. Add the sliced onions and sauté until they just begin to take on a golden color. Add the garlic and sauté another minute. Remove the pan from heat. Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the sauté pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix. Taste and season with additional salt and pepper, if desired. Place the sauté pan in the oven and roast for 20 minutes until the potatoes are nicely browned. Remove the sauté pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the sauté pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked. Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired. Serves 4
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