4 slices of ciabatta or pugliese bread, sliced 1/2 inch thick
4 T. Ricotta Cheese
4 slices (or more, to taste) of Proscuitto
freshly grated parmesan cheese

4 large eggs
1/4 C. distilled vinegar

2 T. olive oil
4 ripe roma tomatoes, cut in half and seeds removed
1 large clove garlic, minced
1/2 of a small onion, diced small
1 T. chopped sun-dried tomatoes in oil
3-4 leaves of fresh basil, chopped
salt and pepper to taste

Fill a large saute pan with several inches of water and add 1/4 C. vinegar. Bring to a boil and then turn heat down to low. You want the water to be very hot and on the verge of simmering, but not quite there. There should be tiny bubbles all over the bottom of your pan.

In the mean time, roughly chop the tomatoes. In another saute pan, heat the olive oil to medium. Add the onion and stir constantly for about 3 minutes, being careful not to burn them. Add in the garlic and sundried tomatoes and cook for another minute. Add in the tomatoes, season with salt and pepper and turn the heat to low. Let the tomatoes soften and become somewhat saucy. Turn the heat off and add the basil. Set aside in a warm place.

Turn on your broiler.

In a toaster, toast the 4 slices of bread to just golden. Place on a cookie sheet. On top of each piece of bread, spread a tablespoon of ricotta cheese. Sprinkle with parmesan and place under the broiler for just a minute, until the cheese is bubbly. Remove from the broiler and place one slice of proscuitto on each piece of cheese toast. Set aside in a warm area.

Crack 1 egg into a tea cup and then gently pour the egg into the pre-simmering water. Repeat with the 3 other eggs. If your whites spread, you can gently nudge the them back once they turn white. Let poach for about 4 minutes and remove with a slotted spoon.

Set each egg on top of the proscuitto. Set the whole thing a a plate and then ladle with sauce. Sprinkle with extra parmesan and chopped basil if you like.

Recipe will feed 12-14 people 

For each serving:

½ of a Cornmeal biscuit (recipe follows), buttered and toasted

3 half slices of Bacon, cooked to crisp

1 Egg, poached

1 T. Chipotle Hollandaise (recipe follows)

2 T. Vegetable Relish (recipe follows)

On a plate, lay the ½ cornmeal biscuit and top with the 3 half slices of bacon.  Poach the egg to your liking and place on top of the bacon.  Ladle hollandaise on top and sprinkle the vegetable relish on the plate around the benedict.

For the Biscuit:

2 1/4 Cups All Purpose Flour

¾ C. Cornmeal

1 ½ T. baking powder

1 t. salt

¼ C. Sugar

2 Cups (roughly) heavy cream

Butter for brushing

Preheat oven to 400 degrees.

Combine flour, cornmeal, baking powder, and salt in a large mixing bowl.  Mix agave syrup in to the heavy cream.  Pour about 1 ½ C. of the Cream mixture in to the flour and begin mixing with a fork.  Add more cream as necessary, until the mixture holds together well, but is not wet.

Flatten the dough with your hands into a circle that is about ¾ inch deep.  Using a 3 inch biscuit cutter, cut circles and place on a cookie sheet.  Re-work the leftover dough until  you have about 6-7 circles.  Brush with melted butter and bake for 15 minutes, or until risen and golden.

For Hollandaise:

4 egg yolks

¼ C. heavy cream

1 T. distilled vinegar

2 T. Adobo sauce from a can of Chipotle Chiles

1 C. melted butter

In a double boiler on low heat (simmer), combine eggs, cream, vinegar and adobo sauce.  Whisk continuously until eggs have thickened to about mustard consistency.  Remove top pan from the double boiler and set on a wet cloth.  Slowly pour butter into eggs (VERY SLOWLY), while whisking vigorously, until all the butter is combined with the eggs.  The sauce should be smooth and light.  Set aside in a room temperature area and cover.

For the Relish:

1 Red bell pepper

1 Yellow bell pepper

1 Orange bell pepper

1 onion

1 Anaheim chile

½ C. fresh or frozen corn

¼ C. prepared salsa

Cut all the whole vegetable into small dices.  In a large sauté pan, cook all until tender.  Add corn and salsa.  Stir and turn off the heat.

4 slices of Italian or Sourdough loaf

4 slices of Jarlsberg Cheese

2-4 slices of ham or canadian bacon

6 slices of Tomato

2 farm fresh eggs

1/2 C. picked over Arugula leaves

1 t.  lemon juice

salt and pepper

butter for the pan

Toss the Arugula with the lemon juice, and a sprinkle of salt and pepper. 

Heat a large skillet to medium (or use a griddle).  Spread butter on one side of each slice of bread.  Place all 4 slices of bread, butter side down, in the skillet.  Place 1 slice of cheese on each.  Then, on 2 of the bread slices, top the cheese with ham and tomato.  Leave the other 2 with just cheese.  In the mean time, while you let the cheese melt and the bread toast, heat another skillet to medium.  Add in a small amount of butter and crack your eggs in.  Cook until whites are done on one side and then flip over for just a minute, to make an “over easy” egg.  Slide the eggs on to the toast with the tomato and ham.  Remove from pan with a spatula and place on your plate.  Top with the remaining “cheese only” slice of bread.  Top with 1/4 C. of arugula , each.  Enjoy!

4 slices of Brioche, cut to 1″ thickness

8 slices of your favorite bacon, cooked to almost crisp.

12 slices of fresh tomato

1/2 C. grated cheddar cheese

1/2 C. grated gruyere cheese

4-8 eggs, depending on how many you want on each toast

1/4 C. distilled white vinegar

To assemble:

Turn oven on to Broil. 

Bring water to a boil in a large saute pan.  Add 1/4 C. vinegar and turn heat down to simmer.

In a toaster, VERY lightly toast each slice of brioche.  Lay slices of bread on a cookie sheet.  Cut each slice of bacon in half and lay 4 on each slice of bread, so that each toast has a total of 2 whole bacon pieces on it.  On top of the bacon, lay 3 slices on tomato, sort of overlapping one another, depending on how large your bread is.  Top with 1 T. of each cheese.  Put cookie sheet in the oven, and broil until cheese is melted.  Be careful, because the bread will burn easily.

Carefully break your eggs into the simmering water and cook for 3-5 minutes (to desired consistency).  Carefully remove eggs with a slotted spoon and top each toast with 1 or 2 eggs. 

Serve immediately

Glaze
½ cup semi-sweet chocolate chips
½ cup powdered sugar, sifted
1 Tablespoon butter
1 Tablespoon and 2 teaspoon water
¼ teaspoon vanilla
Dash salt

Heat oven to 350°F. For bread, in a large mixer bowl combine brown sugar and butter. Beat at medium speed until creamy, 1-2 minutes. Scraping bowl often. Add 1 cup melted chocolate chips. and eggs; continue beating until well mixed, 1-2 minutes. Add flour, applesauce, baking powder, baking soda, and vanilla. Reduce speed to low; continue beating, until creamy, 1-2 minutes. Scrape bowl often. By hand, stir in ½ cup chocolate chips. Spoon batter into a loaf pan. Pan should be 2/3 full. You will have some extra to put into muffin tins. Or for smaller loaves divide batter evenly between two loaf pans. I like a high bread, so I only use one loaf pan. Bake for 45 minutes or until top cracks. Muffins will take 15-20 minutes.

For glaze, in a 2-quart saucepan combine chocolate chips, butter, and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, vanilla, and salt until smooth and creamy. Drizzle each warm loaf with glaze.

8 eggs
2 T. white vinegar

1 C. sour cream
1 small shallot, finely chopped
2 T. minced fresh dill
1 T. white wine
Salt and pepper to taste

Heat griddle to 350 degrees Fahrenheit. Put a large sauté pan on the stove and add vinegar. Heat water to boiling, and then reduce heat to simmer.

In a small bowl, combine sour cream, shallot, dill and white wine. Set aside in the refrigerator.

Flake salmon in a large bowl. Add in mayonnaise, bread crumbs, celery, onion, scallions, 1 egg, seasoning, lemon juice, parsley, salt and peppers. Mix together until combined. Taste for seasoning. Form mixture into 3 oz. patties. Place on well oiled griddle and cook for 3-4 minutes on each side.

In the meantime, poach the eggs in the sauce pan.

When salmon and eggs are done, place salmon on a warmed plate. Place egg on top of salmon patties and dollop with a generous amount of sauce. Serve immediately.

2 Plain bagel halves
2 T.Cream Cheese, soft
1 T Fresh Herbs, chopped. (chives, dill, basil, etc..)optional
6 slicesCanadian Bacon or meat of choice (smoked salmon is good)
2 Roma tomato, sliced thin
2 eggs, scrambled
1 T Parmesan Cheese
1/4 of an Avocado, sliced
Sprouts (optional)

Toast bagel lightly. Combine fresh herbs with cream cheese and spread onto bagel halves. Top with sliced meat, then sliced tomatoes. Top with the scramled egg. Sprinkle a little parmesan cheese. Place bagels onto serving plates. Top with sliced avocado and sprouts. Serve and enjoy.

2 C. sliced mixed mushrooms (such as chanterelle, shiitake, oyster, crimini)
2 Shallots, sliced
2 T. butter
1/2 C. white wine
salt and pepper
teaspoon of Rubbed Sage

6 egg yolks, slightly whipped
6 egg whites

1/4 C grated parmesan cheese
1 C grated monterey jack cheese, or other mild cheese

Preheat oven to 365. Butter 6 soufflé dishes (6-8 oz. size). In a small saucepan, heat the milk on medium until scalded. Stir in cornstarch until mixture is very thick. Remove from heat. In a sauté pan, melt butter over medium heat. Add onions add cook until softened. Add mushrooms and continue to cook until softened. Add white wine and let the mixture cook until wine has been reduced to about 2 T. of liquid. Salt and pepper to taste and add teaspoon of rubbed sage. Stir egg yolks in a large mixing bowl. Add a spoonful of the milk mixture to the eggs, while stirring continuously, so as not to cook the eggs. Repeat until all the milk mixture is incorporated. (This is called tempering) Stir in the mushrooms and onions and finally the cheese. Whip egg whites to medium peaks. Add about 1/4 of the whites to the yolk mix and stir in. Gently fold in the remainder of the whites. Distribute the mixture among the six soufflé dishes and bake on a sheet pan for 25-30 minutes. Do not open the oven for at least 15 minutes. Soufflés will be golden brown and very puffy. Serve immediately with some creme fraiche or sour cream on top.

8 c. leftover bread, 1 inch cubes (any kind, banana is good, croissants too)
1 c. raisins
4 c. milk
1 c. cream
1 vanilla bean pod, cut lengthwise and bean mass scraped out
1 c. sugar
6 eggs
2 yolks
dash salt
1 t. cinnamon

The night before: Spread leftover bread and raisins into a buttered 8×8 baking dish. Heat milk, cream, vanilla bean pod and bean mass in a saucepan on high heat. Scald mixture, but do not bring to a boil. Combine eggs, yolks, sugar, cinnamon, and salt in a medium bowl and mix until combined. Ladle about ½ C. of the hot milk mixture into the eggs stirring constantly, so as not to cook the eggs (this is called tempering). Slowly pour the remaining milk into the eggs, continuing to stir as you go. Pour mixture through a strainer and slowly pour over the bread. Press all of the bread down so it gets saturated with the mixture. Let cool and then refrigerate overnight.

The Morning: Remove pan from refrigerator half an hour before putting it in the oven. Heat oven to 350 degrees. Place baking dish into a larger roasting pan that is at least as tall as the baking dish and that is at least 2 inches wider all around. Place in the middle of the oven. Pour warm water ¾ up to the height of the baking dish into the roasting pan. Cover with a sheet pan or foil (loosely) and bake for 1½ hours. A half hour before it is done remove the cover to brown the top. To check for doneness poke a knife in the middle and if no liquid is seen it is done.

Serve with warm berry sauce and a dollop of sweetened whipped cream.