Show Stopping Breakfast Ideas

Char | Posted on April 13, 2021 |

Showstopping Breakfast Ideas

First up:

Using leftover Italian loaf bread from a prior meal.
It had already been sliced and toasted so I decided to
make a breakfast using some of my other leftovers to. I also made one of my
favorite Brunch dishes Eggs in Purgatory but with a twist. I added ingredients to it
to make it more of a curry,tikka masala base.

But back to the bread first.
For the bread I decided to do it as a french toast but served it with avacodo and shrimp ceviche on top
of it to create a sweet and savory french toast. Because the bread had already been toasted before
I let it soak in the French Toast mixture. I used heavy cream,eggs,cinnamon sugar and nutmeg.
Let it soak for about 10 min since the bread was hardened.

And from there you want to fry each side in a buttered preheated skillet.

Now for Eggs in Purgatory.

I used cherry tomatoes. I usually use 2 small cartons or them.
Place these in your dutch oven pan.
Add Olive oil. I also usually add garlic or scallions and this time I also added spinach.
For seasoning I used garlic powder,salt pepper.
EXTRA SINCE WE MADE THIS MORE EASTERN INDIAN FLAVORED: Corriander,Cumin,Curry powders.

Cover and let cook till your tomatoes are fully cooked and have begun to break down some.
I like to leave mine whole. They create a lovely bed for the egg poaching.
Also this time since I wanted it to be more Indian based I used 3/4 of a cup of plain yogurt.
Stir while on heat.

Now turn heat down to about 4 on your burner dial.

next crack the eggs in and cover with lid.

Check literally each minute,because as soon as the eggs turn white over the yolk… STOP REMOVE FROM HEAT AND LEAVE UNCOVERED.

The idea is to have nice,runny poached eggs on top.

Just like that, you have an impressive dish.

Next up…

Cheesy,spinach scrambled eggs shaped for plating with a circular dessert cutter.
Served with two beautifully ripe slices of Tomato with Black Truffle Salt.
You can drizzle the tomato with Olive oil and a hint of Balsamic also, if you like.

I then used my spiralizer and made squash Vermicelli which I then battered and fried to create a lovely
edible garnish for the plate.

I used some of my leftover ham in the place of bacon by frying it till caramelized.

And for the last delcious touch, I toasted some buttery store bought Croissants.

See pics of plating to see how lovely it is.

Sidenote, I do have white porcelain plates etc for plating for professional gigs. I try to not pull those out
for videos and home eating… but who knows I may bust them out of the boxes for a few media shots.

Also this week.. I plan on finally cooking this large octopus that is in my freezer and pairing it with some homemade from
scratch pasta as a side. Stay tuned for that.

Be sure to go to Youtube and like and subscribe to my videos and the channel.

Baltimore MAY 10-14TH ( my Grandmother Martie Church Elzeys Bday)

My Birthday is tomorrow. Happy 51st to me!

Chef Charlene Sauce