The Breakfast Collection

By Holly Sinclair

Start your morning with perfectly fluffy scrambled eggs and spiced pear muffins or baked oatmeal with brown sugar and cinnamon.

 

Need a light breakfast? Have a fruit parfait and cafe au lait. For a quick breakfast blend up a healthy cherry smoothie or banana coffee smoothie.

Have a leisurely Sunday brunch with hacienda eggs or banana pancakes with toffee sauce.

 

This book has recipes for eggs, oatmeal, cream of wheat, grits, pancakes, crepes, French toast, waffles, muffins, scones, fruit dishes, hot drinks, and cold breakfast beverages.

• Language: English
• Publisher: Holly Sinclair
• Release date: Mar 2, 2021
• ISBN: 9781393195290

Holly Sinclair

Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes. The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.

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Egg Basics

Remove eggs from the refrigerator 20 minutes before using.

Crack eggs into a small bowl, then add to your recipe. This helps avoid egg shells from getting into your food.

Store eggs in the carton they come in, large end up.

Separate egg whites from the yolks using an egg separator or a small funnel.

Coddled Eggs

Coddled eggs are cooked in egg coddlers (small porcelain cups fitted with metal lids) and are traditionally slightly undercooked. However, due to the risk of salmonella, always cook eggs thoroughly. They taste like boiled eggs.

To make coddled eggs, bring water to boil in a saucepan.

Butter the coddler cup and lid.

Break egg into coddler cup, season with salt and pepper, and put on the lid.

Place in the boiling water. The water should come 1/2 to 3/4 of the way up the coddler.

Simmer 7-8 minutes.

Remove coddler from the pan. Set the coddler on a towel or trivet. Use a towel and holding the lid by the rim, not by the lifting ring, loosen the lid. Serve in the coddler.

Variations:

Add chopped herbs before coddling.

Cut some chopped ham or cooked bacon.

Add a teaspoon of shredded cheese.

Add 1-1/2 teaspoons of cream or sour cream.

Add some cooked chorizo and some diced hot peppers.

Fried Eggs

Also known as Sunny-side-up Eggs.

Heat a sauté pan over medium heat.

Add a pat of butter and swirl around the bottom of the pan.

When pan is hot, crack open eggs and gently add to the pan.

Reduce heat to low and season eggs with salt and pepper.

Cook slowly until egg whites are set and the yolks have thickened, but are not hard.

Variations:

Over easy: flip egg and cook briefly on the other side, the yolk should still be wet

Over medium: flip egg and cook on the other side until the yolk is fairly thick but not completely solid

Over hard: flip egg and cook on the other side until the egg yolk is cooked solid

Basted Eggs

Make the basic fried egg and cooked until partially set.

Gently pour 1-2 tablespoons of water or melted butter over the eggs.

Cover and let eggs finish cooking.

Poached Eggs

Break egg into a small bowl.

Bring a pot of water with a teaspoon of white vinegar to a boil.

Once water starts to boil, gently pour egg into the water.

If the egg does not submerge, take a spoon and pour some of the boiling water over the top of it.

Cook until done, 3-4 minutes. Poached egg should have a slightly runny yolk with the white completely cooked.

Remove egg with a slotted spoon to drain off water.

Boiled eggs

Put eggs in a pot and cover with cold water by 1-2 inches.

Bring to a boil over high heat, then immediately remove from the heat.

Cover and let sit for the time indicated below.

Remove eggs and place into iced water. This will stop shrink the egg slightly inside the shell making them easier to peel.

Soft boiled eggs: let sit 4-5 minutes, whites are cooked but yolks are runny.

Hard boiled eggs: let sit 15 minutes, both whites and yolks are solid.

Scrambled Eggs

The goal is to create light and fluffy eggs.

Heat a pat of butter in sauté pan over medium-low heat.

Crack eggs into a bowl; season with salt and pepper.

Whisk until frothy, add a little cold water (for three eggs use one tablespoon of cold water) and whisk a few more times.

Immediately pour eggs into pan, stirring, and folding eggs throughout the cooking process. Eggs are done when they are no longer moist.

Beyond the Basics

Breakfast Burrito

for each

2 slices cooked bacon

2 scrambled eggs

shredded cheese

flour tortilla, warmed

Layer bacon, eggs, and cheese in tortilla. Roll up.

Eggs in a Basket

Also known as eggs in a hole, toad in the hole, square eggs, Alabama eggs, nested egg or "egg in the