31 May 2022 Chef Don Bingham creates a hearty and heart-filled breakfast for two
By Don Bingham
It’s relatively certain that breakfast is not going out of style. It’s one of our favorite meals, especially on weekends, special occasions, and holidays!
My wife, Nancy, has been recovering the last two years from pancreatic cancer surgery and a twice-broken hip, and it has been my delight to serve as resident chef during this season. There are so many wonderful places to enjoy breakfast, but during these convalescent days, getting out has been a challenge. Consequently, I have cooked many meals, and I have found her favorite breakfast fare to be a combination of rather simple items full of rich flavors and hearty nostalgia!
The breakfast breads consist of popovers, artisan bread toast, and various versions of English-style muffins or sliced bread with a gentle touch of a cornmeal crust. The eggs are farm fresh as much as possible; our favorite is scrambled in butter, white and yellow cheddar, heavy cream, and lightly salted. There’s nothing much more satisfying than the combination of cream, butter, and cheese in fluffy, rich eggs!
Our choice of bacon is Petit Jean smoked bacon, cooked in the microwave for convenience. There are many sugared bacon varieties, but we prefer the plain, crisp bacon, and we reserve the sweets for the homemade jams and jellies. Any breakfast food tastes royal when served from china and a cloth napkin!
Given here are the scrambled eggs and two bread recipes. The adaptation can be of your choosing. Of course, breads could be purchased, and jams and jellies are readily available at grocery stores. And the coming of strawberry season is a welcome addition to any morning breakfast table. However, the china and cloth napkin is a must-have! Enjoy!
The Perfect Popovers
1/3 cup all-purpose flour
1/8 tsp. salt
1/3 cup milk
1 Tbsp. butter, melted
Grease popover pans with butter. Stir together the flour and salt. Beat the eggs, with a fork, until frothy, and stir into the flour mixture. Add melted butter, and mix all ingredients well. Pour into four individual popover pans that have been thoroughly greased. Place the pans on a cookie sheet, and place them in a cold oven. Turn the oven to 375 degrees, and bake for 35-40 minutes. Do not open the oven while baking.
NOTE: To reheat, place the popovers in a paper bag, and place the bag in the oven for 5 minutes.
Nancy’s Favorite Scrambled Eggs
2 farm fresh eggs
1/4 cup white and
yellow sharp cheddar, grated
1/4 cup heavy cream
2 Tbsp. butter
Salt and pepper to taste
In a small, non-stick skillet, melt 2 Tbsp. of butter on the stove on medium heat. Combine the eggs, cheese, heavy cream, and salt and pepper in a mixing bowl. Beat with a fork until blended. Pour the egg mixture into the skillet. Turn the eggs often, being careful not to brown them. You will notice the cheese will melt while cooking. Remove the eggs from the skillet when they are fluffy and fully cooked.
English Muffin Bread
2 Tbsp. dry yeast
6 cups all-purpose flour
1 Tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups whole milk
1/2 cup water
Cornmeal as desired
Grease loaf pan with butter. Combine the yeast, 4 cups of flour, sugar, salt, and baking soda in a bowl. Heat the milk and water together to 115 degrees. Add the liquids to the dry ingredients, and mix well. Stir in the remaining 2 cups of flour, and mix to form a stiff but sticky batter. Spoon the batter into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle cornmeal on top of the uncooked batter if desired. Cover the loaves with a damp tea towel, and allow them to rise in a warm place for 45 minutes. Meanwhile, preheat the oven to 400 degrees. Bake the loaves for 25 minutes. Remove them from the pans immediately, and let them cool on a rack.
NOTE: This is an easy batter bread that requires only one rising, which is done in the pan. It makes delicious toast.
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