Oven Baked Eggs in a Brioche Basket + Heart Healthy Olive Oil = Breakfast of Champions
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.
Lemon Olive Oil Waffles with Fresh Strawberry and Cara Cara Orange-Vanilla Balsamic Compote
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
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.
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.
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.