Grilled Brie Cheese Sandwich with Peanut Butter and Fig Jam

Ingredients

1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter

Method

  1. Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
  2. Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
  3. For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
  4. Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.

Makes 4 servings.

Source: Sage magazine

Egg Salad Sandwiches

Ingredients

6 large eggs
1/3 cup mayonnaise
2 tsp tarragon (or Dijon) mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 Tbsp capers
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh cilantro
12 slices multi-grain whole wheat bread

Method

  1. Bring a medium saucepan filled three quarters with water to a boil.
  2. Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
  3. Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
  4. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
  5. Spread the egg salad on the bread slices and serve.

Makes 6 servings.

Source: The Oprah magazine

Danish Pastries with Apricots

Ingredients

2 cups strong plain flour
1 oz lard
pinch salt
1 oz caster sugar
2 teaspoons easy blend dried yeast
1 egg, beaten
4 oz butter
10 apricot halves
1 egg beaten, to glaze
3 tablespoons icing sugar
1 tablespoon lemon juice

Method

  1. Sift flour into a bowl and rub in lard. Stir in salt, sugar, yeast, egg and 12 teaspoons water and mix to form a soft dough. Knead until smooth, then place in an oiled polythene bag in the refrigerator for 10 minutes.
  2. Place butter between 2 pieces of plastic wrap and flatten into a 5-inch square. Roll out dough on a floured surface to a 10- x 12-inch rectangle and place butter in centre. Bring 2 sides of dough over to overlap each other, then top and bottom ends.
  3. Turn over and gently roll into an oblong about 3 times as long as it is wide. Fold into 3 and repeat rolling and folding 3 more times. Return to bag and chill for at least 1 hour.
  4. Roll out dough to a 20- x 8-inch rectangle and cut into 4-inch squares. Make a cut at each corner diagonally towards middle and fold 1 point from each corner into middle. Top with half an apricot and brush with beaten egg. Cover and set aside for 20 minutes.
  5. Preheat oven to 220ºC (425ºF).
  6. Bake in oven for 10 minutes until golden. Cool on a wire rack. Mix together icing sugar and lemon juice and brush over warm pastries.

Makes 10 servings.

Source: Breakfasts and Brunches

Bread Stuffed with Sausage, Vegetables, Cheese and Egg

Ingredients

4 French rolls
1/2 pound ground breakfast sausage
4 eggs
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve

Method

  1. Preheat the oven to 350°F.
  2. Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
  3. Slice the mushrooms and cut the cherry tomatoes into quarters.
  4. In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
  5. Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
  6. Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
  7. Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
  8. Remove from the oven. Drizzle with Sriracha and serve immediately.

Makes 4 servings.

Source: Food Steez

French-style Baked Eggs with Kale

Ingredients

1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
fresh pepper
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
1 baguette

Method

  1. Preheat the oven to 425°F.
  2. Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
  3. Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.

Makes 2 servings.

Source: Chef Eric Ripert