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Did I Really Make

Breakfast

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I am BACK !! With a meaner edition of YOUR


favorite Breakfast eBook !! More eggs, More
Bacon, More waffles, More pancake, More pies
while we stopping in Italy for More frittata !! All
you need to know about breakfast. Thanks to this,
you will be out of excuse . Period !! If I can do it,
you can too !!
The Eggs Bible for the morning glory is
BACK !! Fryem, Poachem, Bakeem, Roastem,
Whippem, look do whatever you want with
them but dont skip a day without trying out some
recipes for the most important meal of the day.
New section added !!
1.
2.
3.
4.

Jimmy Fallons most Loved Burgers (totally


made up by me)
Brinner, Breakfast for Dinner
Easy Breakfast that your kids can do
Savory Tooth

5.
6.
7.

Sweet Tooth
Baked & Casserole
the BESTEST Treats from Fabio, go to food
for when youre tired and a martini is not
enough.

Over 100 Brand New, Exciting Sexy and


Extremely Simple Recipes to Turn Your
Breakfast World Upside-down.

AGAIN.
By
Fabio Viviani
For more about the authors:
http://fabioviviani.com
For more about the cover designer
http://2ndfloordesign.com
For more about the photography
http://mihamatei.com

Follow Fabio on Twitter

@fabioviviani

Table of Contents:

Page 1: Intro, Title and Book Cover


Page 2: More about Title
Page 3: You are HERE, you are looking at it
Page 4: Is the NEXT page, you will look at it next
Page 5: Table of Content
Page 6: More Table of Content
Page 7: Previous eBook link, Amazon Licensing Note
Page 8: Authors Note, Dedication and Special Dedication
Page 9: Reading Instruction
Page 10:
Page 11:BASIC OF Breakfast, Basic Frittata
Page 12: Fabios Scrambled Eggs
Page 13: Italian Cheese Souffl, Basic Waffles
Page 14: Basic Crepes
Page 15: Only Biscuits, Muffins Recipes
Page 16: The Ultimate Corn Bread
Page 17: Basic Plain Scones
Page 18: Fabio Hollandaise Sauce
Page 19: Its Already Done Potato Pancake
Page 20: Very Easy Cinnamon Buns.
Page 21: ..continue the Buns
Page 22: Fabios Spicy Sausage and Turkey Sausage Flap
Page 23: Fabios Eggs Benedict
Page 24: THE JIMMY BOOGERS aka BURGERS
Page 25: Jimmy Fallon Sunny Side Up Breakfast Burger
Page 26: The Burger I Never Did on Top Chef
Page 27: Jimmy Caprese Burger Salad
Page 28: Lets BBQ Jimmy Burger
Page 29: Jimmys Veggie Extravaganza Burger..
Page 30: ..continue the burger
Page 31: Bring Jimmy to the Greek Burger
Page 32: Jimmys Most Hated Eggplant Burger
Page 33: Jimmys Caprese Salad Burger
Page 34: Jimmys Black and Blue Burger
Page 35: Jimmyn Cheese Burger with Cheese NOT aside
Page 36: .continue with the burger.
Page 37: BRINNER BREAKFAST FOR DINNER
Page 38: Awesome Breakfast Pizza
Page 39: The Greek Omelet, Farmers Bread Souffle

Page 40: Faux Grilled Tuna Benedict


Page 41: Fried Eggs Sausage and Cheese Panini
Page 42: Ham Bacon and Egg Italian Healthy Quesadilla
Page 43: Polenta Sausage and Egg Casserole
Page 44: Ricotta & Spinach Quiche, Turkey Tiny Meatloaf
Page 45: Asparagus with Fried Eggs
Page 46: Chops with Maple Ginger Hot Sauce
Page 47: Creamy Polenta with Fontina and Funghi Ragu
Page 48: Shrimps and Asparagus with Grits
Page 49: Spicy Sausage with Balsamic Cipollini & Grapes
Page 50: more breakfast
Page 51: EASY COOKING FOR KIDS, 101 French Toast
Page 52: Breakfast Box Burrito, Crispy Heart in a Hole
Page 53: Incredible Green Eggs and Ham
Page 54: Eggs Breakfast Quesadillas, Pizza Style Eggs
Page 55: Santa Claus French Toast, School Box Cupcake
Page 56: Super Powers Mini Pizzas
Page 57: Yummy Favorites Waffles
Page 58: Bread & Chocolate, Fancy-Not Scrambled Eggs
Page 59: Fluffy Oven Pancake
Page 60: HASH, BAKED & CASSEROLE
Page 61: Chicken, Pancetta & Eggs Hash
Page 62: Corned Beef & Chipotle Sour Cream Hash
Page 63: Sausage & Yams Hash
Page 64: Bagel & Chorizo Egg Casserole
Page 65: Alone with 3 Friends Brunch Casserole
Page 66: Sausage Spinach & Parmesan Baked Casserole
Page 67: Asparagus Turkey & Button Mushroom Strata
Page 68: Sharp Cheddar & Roasted Ham Strata
Page 69: Roasted Turkey & Broccoli Bake
Page 70: Roasted chorizo & Baked Eggs
Page 71: Pork & cheddar Eggs Bake
Page 72: Baked Sausage & Oyster Mushrooms
Page 73: Baked Eggs with Green Onion & Sour cream
Page 74: Italian Sausage & Cheese Quiche
Page 75: Spicy Scrambled Eggs & Bacon Muffin Wich
Page 76: SAVORY TOOTH, Ham N Cheddar Biscuits
Page 77: Breakfast Tag Team
Page 78: Deviled Eggs Spread Sandwich
Page 79: Farmers Market & Pork Hash Brown N Eggs

Page 80: Fresh Tomato Poached Eggs


Page 81: Garlic & Turkey Bfast Patties
Page 82: Ham N Fontina Breakfast Strudel
Page 83: Italian Grilled Ham n Fontina
Page 84: Mexican 2 Cheese Frittata
Page 85: ..continue
Page 86: Mushrooms & ham Mascarpone frittata
Page 87: Smoked Salmon, Avocado & Fried Egg Bagel
Page 88: Pear, Rosemary & Fennel Breakfast Sausage
Page 89: Pork Baby Potato Hash
Page 90: Potato & Mint Frittata
Page 91: Roasted Pumpkin Pancake
Page 92: Savory Spinach & Ricotta Pie
Page 93: Shallots & Brie Frittata
Page 94: Spinach & Ricotta frittata
Page 95: Sweet Potato & Ricotta Frittata
Page 96: Sweet Potato & Pistachio Sour Cream Muffins
Page 97: Yams & Jalapeno with Fried Egg
Page 98: Prosciutto Fontina & Sundried Tomato Fried Egg
Page 99: SWEET TOOTH
Page 100: Berries & EVOO Flapjacks
Page 101: Blueberry & Honey Oatmeal, French Toast
Mug
Page 102: Broiled Oranges & Berry with Honey Vanilla
Page 103: Doughnuts Not Fried
Page 104: .more doughnuts
Page 105: Grandma Corn cake on the griddle
Page 106: Hazelnuts & Honey Waffle, Illegal Apple
Fritter
Page 107: Blueberry Oatmeal Bruleed with Ginger Maple
Page 108: Nutella & Cherry Cream Cheese Crepes
Page 109: Ricotta Blueberry Pancakes
Page 110: Strawberry & Balsamic Mascarpone Crepes
Page 111: .more crepes
Page 112 Blueberry Sour cream Coffee cake
Page 113 Walnut Orange Loaf of Heaven
Page 114: BESTEST TREATS, Cinnamon Candied Bacon
Page 115: Sweet Potato & Ricotta cake with Shallots
Page 116: Salami, Pecorino & Pear Scrambled Eggs
Page 117: Rich Bacon Chocolate Muffins

Page 118: Hot Bacon chocolate Mugs


Page 119: Cinnamon Candied Bacon Again !!! Too
good !!
Page 120: The End / Note About the Author
Page 121: This page actually dont exist
BOOKS/EBOOKS BY FABIO VIVIANI findable on
http://amazon.com

Caf Firenze Cookbook


Food and Drink Recipes from the Tuscan Sons
Hard cover by Viviani/Falleni

Did I Really Make Breakfast ???


Well Grandma did help a lot
Published by Fabio Viviani
Copyright 2011 by Fabio Viviani
Cover design by 2ndfloordesign
Bestseller eBook in several categories

The Skinny Country


Healthy Recipes Sinful Flavors
Published by Fabio Viviani
Copyright 2011 by Fabio Viviani
Cover design by 2ndfloordesign n
Bestseller eBook in several categories

Did I Really Make Breakfast 2


Published by Fabio Viviani
Copyright 2011 by Fabio Viviani
Cover design by 2ndfloordesign

We The Soup
Published by Fabio Viviani & Florentina Lile
Copyright 2011 by Fabio Viviani
Cover design by 2ndfloordesign

Amazon Kindle Edition, License Notes


This ebook is licensed for your personal enjoyment only. This
ebook may not be re-sold or given away to other people. If
you would like to share this book with another person, please

purchase an additional copy for each person you share it with.


If youre reading this book and did not purchase it, or it was
not purchased for your use only, then you should return to your
favorite eBook seller and purchase your own copy. You may
not re-sell, share, copy, or post any of the recipes in this book
without written authorization of Fabio Viviani. Thank you for
respecting the hard work of this author.
Fabio Viviani Edition, Fabio Vivianis Notes
This eBook has been made for you only. Be nice, dont give
it away to anyone. If you would like to please let me know at
Fabio@jandfmedia.com. This eBook may not be re-sold or
given away to other people without having them purchase a
copy. If you would like to share this book with another person,
please purchase an additional copy for each person you share
it with. If youre reading this book and did not purchase it, or
it was not purchased for your use only, then you should return
to your favorite eBook seller and purchase your own copy or
the Italian Karma will hunt you down. Its easy to find out
where people live, we have friends. You may not re-sell, share,
copy, or post any of the recipes in this book without written
authorization of myself. Thank you for respecting my hard
work. You most likely will go to heaven.
Dedication
To anyone that didnt believe that I was able to pull this off,
AGAIN, to my mom for feeding me eggs and eggs only for
a good part of my childhood, to JIMMY FALLON, to make
me start to like BOOGERS with EGGS ON TOP, and to my
business manager Mike Langner for killing it and knock it out
of the park every time I have a fantastic idea without a plan
Special Dedication
To all my fans and friend, my #teamfabio, without you people I
wouldnt be me, this is for you !! Love you to pieces. Fabio

Authors Essential Reading Instructions and


Honest Advice

For those of you who have had the pleasure to follow my


food blogs, Facebook and Twitter insanity, TV appearances,
highs and lows over the years, for who cried TWICE when I
got kicked off from Top Chef, I appreciate your readership,
friendship, business and continued support in encouraging me
to publish these one of a kind books. Although these recipes
are primarily NOT NECESSARILY, cause sometimes I dont
have time for it, my breakfast every day, I do draw inspiration
from my own relationship with your morning food and also
from other breakfast eBook previous experiences. All these
recipes are meant to be eaten with 2, 3 or 4 other people
at your table. If is only you and a single guest, please cut
the recipes in half. These recipes are being tested for both
scenario. When i say butter is always unsalted and when I say
salt is always kosher, grind you own peppercorn dont be lazy
for gods sake, when I use Oil I ALWAYS use Bertolli in this
eBook, they have 3 varieties, The Extra virgin, The classic and
the Extra Light tasting, this 3 will cover ANY culinary need
youll ever have, work with certain brands and product give
me the chance to give you the consistency and quality of the
food I produce, use the same grocery store items that you can
get hold of in your neighbors give me consistency, and will
give you consistency to, always. You should always support the
local community but also have some guarantee of consistency
in taste and flavors by using brand in your pantry that you like
that will guaranteed you great tasty result with consistency.
Fabio Viviani

DID I REALLY MAKE BREAKFAST 2 ?

BASIC OF
BREAKFAST

10 Minutes Basic Frittata


Ingredients:
5 eggs separated
Tsp salt
Tsp of black pepper
Tbsp melted butter
1 Tbsp of water
Directions:
1.
2.
3.
4.

5.

Whip the egg whites until a stiff peak with a beater.


Mix the rest of the ingredient together.
Add the eggs white folding them gently.
Pour into a non-stick 8-10 inches skillet and cover.
Cook for 6-8 minutes on medium and flip over. Cook
for 4 more minutes.
Serve.

Fabios Scrambled Eggs

Ingredients:
5 eggs
1 Tsp of salt

Tsp of white pepper


cup of heavy cream
1 Tbsp of Bertolli Extra Virgin Olive Oil
2 Tbsp of grated parmesan cheese or cream cheese
Directions:
1.
2.

Beat all the ingredients together in a Vitamix Blender at


high speed for about 2-3 minutes.
Cook in a non-stick pan on low fire until set. Easy,
medium or hard.

Italian Cheese Souffl

Ingredients:
4 eggs
1 plus 1/3 cup of heavy cream
1.5 cup of shredded sharp cheddar cheese
1.5 cup of grated parmesan cheese
Directions:
1.
2.
3.

Mix all the ingredients in a blender over medium speed.


Pour into cup baking dish, greased or not depend if the
dish are non stick.
Cook at 425/450 for about 25/35 minutes or until a
toothpick inserted into the center come out dry. Serves
4

Basic Waffles (Thats it, just the waffle)

Ingredients:
3 cups flour
3 Tsp baking powder
1 Tsp baking soda
1 Tsp salt
1.5 Tbsp of brown sugar
2 cup of warm milk
5 Tbsp of melted butter
4 eggs
Directions:
1.

2.
3.
4.

Mix all the ingredients in a blender, leaving the egg


whites out. Use moderate speed as you should be able
to get rid of all the lumps.
Whip the egg whites in a separate bowl.
Fold gently the whites in the batter using a Spatula.
Pour the batter into the waffle iron and cook following
manufacturers direction.

Basic Crepes

Ingredients:
1 cup of sifted flour
Tsp of salt
3 eggs, beaten
2 Tbsp of melted butter
1 cup of milk

Directions:
1.

2.
3.
4.
5.

Starting from the dry ingredient, mix everything


together in a mixer until the eggs start to whip and get
to a whiter color.
Heat a non-stick pan over a medium fire. You can brush
with extra butter if you like.
Pour about 4 Tbsp of batter for each crepe in the pan.
With your wrist, make circular movement as you hold
the pan in order to distribute the batter evenly onto it.
Cook the crepes till golden brown, then flip them over.

Yes Maam is only Biscuits

Ingredients:
2 cups of all purpose flour
1.5 Tsp of salt
3 Tsp baking powder
1 Tsp of sugar
1/3 cup of Bertolli Light Tasting Olive Oil (or any kind of light
olive flavor oil)
2/3 cup of milk
Directions:
1.
2.
3.
4.

Mix milk and oil.


Mix all the dry ingredients.
Add the liquid to the dry ingredients. Knead about 15
times. You can use a little flour on your hands.
Roll inch thick and cut with a biscuit cutter.

5.

Bake at 475 for 10 minutes.

Muffins Basic Recipe

Ingredients:
3 cup of sifted flour
4.5 Tsp baking powder
Tsp salt
3 Tbsp of Sugar
2 small eggs
1.5 cup of milk
4.5 Tbsp of melted butter
Directions:
1.
2.
3.
4.

Mix together all the dry ingredients in a bowl.


Mix the eggs, butter, melted, and milk together.
Add the liquid mixture to the dry one, and fill the
muffins tins 2/3.
Bake at 450 degrees for about 25 minutes.

The Ultimate Corn Bread

Ingredients:
cup of flour
1 plus cup of cornmeal
4 Tsp baking powder
1 Tsp salt

3 Tbsp of sugar
2 big eggs
1 cup of milk
4 Tbsp of Bertolli Classico Olive Oil (or any other oil with
mild olive flavor)
Directions:
1.
2.
3.

Mix all the ingredients together adding one by one


starting from all the dry one.
Heat oil in a frying oven pan.
Pour into the pan and bake at 375 for 25/30 minutes.

Basic Plain Scones

Serve: 1 dozen

Ingredients:
2 cups all-purpose flour
2 tbsp sugar
2.5 tsp baking powder
1/4 tsp baking soda
6 tbsp butter, cubed
1 egg
1/2 cup buttermilk

Directions:

1.

2.
3.
4.
5.
6.
7.

In a food processor with blade attachment mix


the dry ingredient and the butter till the butter is
incorporated but still chunky
Add the Egg and the buttermilk, till slightly
moist
Take the dough out and knead with some flour
for about 5 minutes
Divide dough in half; pat each portion into a 5inch circle. Cut each circle into 6 wedges
Separate wedges and place 1 in apart on a baking
sheet
Bake at 350 degrees for 25-30 minutes or until
golden brown
We just made scones, am I right ??

Fabios Hollandaise Sauce

Serve: 3 cups (or 6 ppl)

Ingredients:
8 large egg yolks
3 tbsp fresh lemon juice
1 tbsp warm white wine vinegar or water
12 oz unsalted butter, melted
Pinch of Paprika
1 tbsp of salt
Directions:

1.

Position a large heatproof bowl over a pot of

barely simmering water, the bowl should not


touch the water but just be warmed by the steam

2.
3.

4.
5.
6.

In the bowl, whisk the yolks, lemon juice,


paprika until well combined
Gradually whisk in the melted warm butter in a
thin stream and keep whisking until the sauce is
thick enough to coat the back of a stainless steel
spoon
If the sauce is too thick, whisk in a few drops of
hot vinegar thin it or hot water
Season to taste with salt
Keep the sauce warm and whisking occasionally,
until ready to use

Its already Done Potato Pancakes

Serve: 8

Ingredients:
2 eggs
1 shallots diced
2 medium potatoes, shredded
4 tbsp all-purpose flour
Pinch of salt
Dash of paprika
5 tbsp extra virgin olive oil
Directions:

1.
2.

Place eggs and onion in a blender; cover and


process until blended
Add potatoes; cover and process until finely

chopped Transfer to a small bowl

3.
4.
5.
6.
7.

Stir in the flour, salt and cayenne


Heat 2 tbsp oil in a large nonstick skillet over
medium heat
Pour batter by 1/4 cupfuls into oil
Fry in batches until golden brown on both sides,
using remaining oil as needed
Drain to absorb the excess moist

Very easy Cinnamon Buns

Serve: 12

Ingredients:
Dough:
3/4 cup cream cheese
1/3 cup buttermilk
1/3 cup granulated sugar
2 oz. unsalted butter, melted
1.5 tsp pure vanilla extract
9 oz. unbleached all-purpose flour; more for rolling
1 tbsp baking powder
1/3 tsp table salt
1/4 tsp baking soda
Filling:
1 oz unsalted butter, melted
1 cup packed light or dark brown sugar
1.5 tsp ground cinnamon
1 cup chopped pecans
Glaze:
3 oz confectioner sugar

3 tbsp heavy cream


1 tsp pure vanilla extract
Directions:

1.

Heat oven to 400 degrees F. Grease the sides


and bottom of a 10-inch oven pan with very little
Olive oil.

In a food processor, combine the cream cheese,


butter-milk, sugar, melted butter, and vanilla.
Process until smooth.
3. Add flour, baking powder, salt and baking soda
and pulse in short pulse until the dough clumps
together, The dough will be soft
4. Scrape it onto a lightly floured surface and knead
with floured hands 4 or 5 times until smooth and
uniform
5. With a rolling pin, roll the dough into a rectangle
about 1/3 inch thick. Brush the dough with the
melted butter
6. In a medium bowl, combine the brown sugar,
cinnamon
7. Sprinkle the mixture over the buttered area of the
dough then sprinkle the nuts and pat down gently
into the surface
8. Starting at a long edge, roll up the dough
9. With a sharp knife, cut the roll into 12 equal
pieces
10. Set the pieces, cut side up, in the prepared pan;
they should fill the pan and touch each other little
bit
11. Bake until golden brown and firm to the touch,
20-25 minutes
2.

12. Pull out and


13. In a small

let cool down


bowl, mix the confectioner sugar,
cream and vanilla, it should be thick enough but
add more sugar or more cream till you reach the
thickness you want
14. Drizzle the glaze over the rolls, let stand for 10
minutes and serve

Fabios Spicy Sausage Flap

Serve: 8

Ingredients:
1 tsp salt and fennel seeds
1/2 tsp each ground mustard and pepper
1/2 tsp crushed red pepper flakes
1,5 pound ground pork
Directions:

1.
2.
3.
4.

5.

In a large bowl, combine the first 5 ingredients


Crumble pork over mixture and mix well
Shape into 8 3-inch patties
In a large skillet, cook patties over medium heat
for 5 minutes on each side or until meat is no
longer pink
Drain on paper towels

Fabios Turkey Spicy Sausage Flap

Serve: 6

Ingredients:
1 small shallots, finely chopped
cup white bread finely
1 tsp fennel seeds
Pinch of salt
tsp paprika
tsp pepper
1 tbsp Chipotle pepper in adobo sauce minced
1 pound lean ground turkey
2 tsp extra light tasting olive oil
Directions:

1.

2.
3.
4.

In a large bowl, combine the shallots, bread


crumbs, pepper in sauce, fennel, salt, paprika,
and pepper
Crumble turkey over mixture and mix well
Shape into 4 patties
In a nonstick skillet over medium heat, cook
patties in oil for 5/6 minutes on each side or until
meat is no longer pink

Fabios Eggs Benedict

Serve: 2

Ingredients:

2 tsp red wine vinegar


2 large eggs
2 tbsp salted butter, softened
2 English muffins split in half
4 slice of Canadian bacon
Hollandaise sauce recipe from this Ebook
Pinch of paprika
Thinly sliced fresh chives
Directions:

1.
2.

3.
4.
5.
6.
7.

8.

Add the vinegar in a 2qt sauce pan full with


water and bring to boil, reduce to simmer
Gently break the eggs into the water around the
edge of the skillet, which will help keep the eggs
together
Keep the water on simmer for about 3 or 4
minutes; the yolks should still be runny
Remove the eggs from the pan with a slotted
spoon and set aside on a paper towel
Toast and butter the muffin halves
Sear the Bacon slice on each side in a non stick
pan
To serve, put 2 muffin halves on a warm plate,
top each with a slice of the bacon and a poached
egg, and spoon over about 2 full tbsp of the
Hollandaise sauce on each egg
Garnish with a sprinkle of paprika and some
chives

THE JIMMY
BOOGERS AK
A BURGERS
MORE FREE BOOK ??
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The Jimmy Fallon Sunny Side Up Burger

Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground Short ribs meat
3 potato burger buns
3 thin sliced section of red onion
3 iceberg lettuce leaf
3 tbsp of Mustard
9 slice of crispy bacon
3 Big eggs
1 tbsp of Olive oil
Salt and Pepper

Directions:

1.
2.
3.
4.
5.
6.
7.
8.
9.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper
Set aside and let rest for 2 minutes so the juice
will redistribute
In a Non Stick Pan fried the eggs one at the time
using each time 1/3 tbsp of olive oil
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Place the patties on top of the bread and divided
the fixing among the 3 burgers
Now place the Eggs on Top of Everything else
In this way you Jimmy Fallon wouldve kicked
Tiffany out of Top Chef

The Burger I Never Did On Top Chef

Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground Short ribs meat
3 potato burger buns
3 slice from a BIG tomato
3 thin sliced section of red onion

3 iceberg lettuce leaf


3 tbsp mayonnaise
3 tbsp ketchup
Salt and Pepper

Directions:

1.
2.
3.
4.
5.
6.
7.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper
Set aside and let rest for 2 minutes so the juice
will redistribute
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Place the patties on top of the bread and divided
the fixing among the 3 burgers
In this way you will not get kicked out of Top
Chef

Jimmys Caprese Burger Salad


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground beef chuck
3 Potato burger buns

2 tbsp of olive oil


Salt and pepper to taste
3 tbsp of mustard
3 portobello mushroom cap
6 slice of jack cheese
3 portion of arugula (enough for 3 burgers)

Directions:

1.
2.

3.
4.
5.

6.

7.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or
4 minutes each side, at the same time grill the
mushroom cap after seasoned and brushed with
olive oil
After you turn it, place the cheese on it and
season the cooked side with salt and pepper.
Set aside on the low part of the grill and let rest
for 5 minutes
In the meantime grill the bread face down on the
same grill till slightly crisp on each side, spread
with mustard
Place the patties on top of the bread and divided
the fixing among the 3 burgers in this order,
bread, meat, portobello cap, arugula.
Although Im not a fan of portobello mushrooms
Ill eat this if Jimmy wants to share one

Lets BBQ Jimmy Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground Bacon
3 Potato burger buns
3 tbsp of your favorite BBQ sauce
9 leaf of Red Radicchio
1 red onion sliced
Some Jalapeno Pickled
3 Egglands Best eggs
2 tbsp of olive oil
3 slice of smoked gouda cheese

Directions:

1.
2.
3.

4.
5.
6.
7.
8.

In a large bowl, combine Beef and Bacon and


mix well and form 3 8oz burgers
Using 1 tbsp of Olive oil and a Non Stick Pan
caramelize the red onion till golden brown
Grill the patties on a BBQ or grill pan for about
2 or 3 minutes each side but leave them mediumrare
After you turn it season the cooked side with salt
and pepper
Set aside and let rest for 2 minutes so the juice
will redistribute
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Spread the bread with the BBQ Sauce
In a Non Stick pan fried one egg at time using a
1/3 tbsp of olive oil, leaving the yolk runny, set
aside

Place the patties on top of the bread and divided


the fixing among the 3 burgers, eggs go last on
top
10. Wrap the whole things in Aluminum Foil and
bake it for 10 minutes at 375
11. Unwrap and enjoy !!
9.

Jimmys Veggie Extravaganza Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground beef chuck
3 Potato burger buns
2 Zucchini sliced in inch coin
1 cup of sliced Onion
3 bell pepper seeded (dont slice them)
3 big slice of tomato
3 lettuce leaf
3 tbsp of olive oil
3 tbsp of mustard
6 big basil leaf
Salt and pepper to taste

Directions:

1.
2.

Toss zucchini, onion and bell pepper in a bowl


and season it with olive oil, salt and pepper
Roast them in a 425 degrees oven for about 15

minutes till the pepper are little softer and the


zucchini start to brown

3.
4.
5.
6.
7.

8.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper.
Set aside on the low part of the grill and let rest
for 5 minutes
In the meantime grill the bread face down on the
same grill till slightly crisp on each side, spread
now with mustard
Place the patties on top of the bread and divided
the fixing among the 3 burgers, my suggestion is
the place the roasted veggies as a bed then the
burger then the tomato and the basil and lettuce
for last

Bring Jimmy To The Greek Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground Short ribs meat
3 Sesame burger buns
3 thin sliced section of red onion
Arugula leaf enough for 3 burgers
6 big basil leaves
3 full Tbsp of crumbled feta cheese
6 round slice of pickled cucumber
3 big slice of tomato
3 tbsp of balsamic vinegar
3 tbsp of olive oil

3 tbsp of olive paste or finely chopped olives


Salt and Pepper

Directions:

1.
2.
3.
4.
5.
6.
7.
8.
9.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper
Set aside and let rest for 2 minutes so the juice
will redistribute
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Drizzled the crispy bread with the Balsamic
Vinegar and the olive oil
Spread the bottom bun with the olive spread
Place the patties on top of the bread and divided
the fixing among the 3 burgers
If some fixing fall off the Burger its ok, this was
meant to be a salad anyway

Jimmys Most Hated Eggplant Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded

8oz ground beef chuck


3 Potato burger buns
3 thick round slice of eggplant
2 tbsp of olive oil
2 tbsp of balsamic vinegar
tsp of paprika
3 big tbsp of mayonnaise
2 Tbsp of chopped chipotle pepper in adobo sauce

Directions:

1.
2.
3.
4.
5.

6.
7.

8.
9.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper
Set aside and let rest for 2 minutes so the juice
will redistribute
Marinate the eggplant slice with oil, vinegar and
paprika and grill them side by side to the burgers
till soft in the middle
Mix the mayo with the adobo sauce and the
chopped chipotle pepper
In the meantime grill the bread face down on the
same grill till slightly crisp on each side, spread
with the sauce
Place the patties on top of the bread and divided
the fixing among the 3 burgers
This Burger is very Juicy so make sure you dont
mess up your T-shirt as youre eating

Jimmys Caprese Salad Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground beef chuck
3 Potato burger buns
2 tbsp of olive oil
Salt and pepper to taste
3 tbsp of aged balsamic vinegar
9 big basil leaves
3 thick slice of tomato or 3 half round tomato
3 thick slice of fresh buffalo mozzarella cheese
cup of shaved parmesan cheese

Directions:

1.
2.
3.
4.
5.

6.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper.
Set aside on the low part of the grill and let rest
for 5 minutes
At the same time place the Tomato halves
seasoned with salt and pepper and 1 tbsp of olive
oil on the same grill where you cook the burger
and let them get a nice charred color
In the meantime grill the bread face down on the

same grill till slightly crisp on each side, drizzle


with Balsamic

7.

8.

Place the patties on top of the bread and divided


the fixing among the 3 burgers in this order,
bread, meat, basil, mozzarella and top with the
tomato
If you take out the actual beef burger this burger
will be completely vegetarian and it will look
like a caprese salad in between 2 buns

Jimmys Black and Blue Burger


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground beef chuck
3 Potato burger buns
3 full tbsp of crumbled blue cheese
3 tbsp of Black truffle slice (canned is fine)
1 white onion sliced
3 leaf of lattuce
1 tbsp of olive oil
Directions:
1.
2.
3.

4.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side
After you turn it season the cooked side with salt
and pepper, add 1 tbsp of blues cheese on top of
every burger
Set aside on the low part of the grill and let rest
for 5 minutes so the juice will redistribute and the

cheese melt

5.
6.
7.

In a saut pan caramelize the onion previously


sliced till golden brown
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Place the patties on top of the bread and divided
the fixing among the 3 burgers, place the truffles
for last on top

Jimmy n Cheese Burger with Cheese


Serve: 3

Ingredients:
1 lb of Beef Chuck grounded
8oz ground Short ribs meat
3 potato burger buns
3 thin sliced section of red onion
3 slice American cheese
3 slice of sharp cheddar
3 slice of pepper jack cheese
3 tbsp mustard
3 tbsp ketchup
Salt and Pepper

Directions:

1.
2.

In a large bowl, combine Beef and mix well and


form 3 8oz burgers
Grill them on a BBQ or grill pan for about 3 or 4
minutes each side

3.
4.
5.
6.
7.
8.
9.

After you turn it season the cooked side with salt


and pepper
When turn it place the 3 cheese slice on each
patties and cover with foil till melt
Set aside and let rest for 2 minutes so the juice
will redistribute
In the meantime grill the bread face down on the
same grill till slightly crisp on each side
Place the patties on top of the bread and divided
the fixing among the 3 burgers
In this way you will not get kicked out of Top
Chef
This Burger is very Cheesy

BRINNER:
BREAKFAST
for DINNER
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Asparagus, Ricotta and Pancetta Tart

Servings: 8

Ingredients:
1 Pastry for 9-inch pie crust
1 lbs slices pancetta (plus few extra slice for you to snack on it)
1 Pound large asparagus, peeled at the bottom 2 inches and cut
into 1/4 inch coin pieces
4 Large Eggland's Best eggs
1 lb whole-milk ricotta
2 Tsp Adobo Sauce (the sauce in the Chipotle pepper can)
1pinch of salt
1/2 Tsp paprika
3 Scallions, finely chopped
1/2 Cup grated parmesan cheese
Directions:
1.
2.
3.
4.
5.
6.
7.

8.
9.

Roll the dough out with a little flour to 12-inch round. Transfer to
10-inch diameter tart pan with 1-inch sides and removable bottom.
Preheat oven 400F.
Line pastry with foil. Bake 10 minutes. Remove foil; cool down
Reduce oven temperature to 375F.
For filling, saut chopped pancetta in large skillet until crisp
Bring to boil a small pot of water (salted) and blanch the
asparagus for 3 minutes, run under cold water and drain.
Whisk together eggs, ricotta, Adobo Sauce, salt and Paprika
powder in large bowl. Stir in bacon, asparagus and scallions.
Pour filling into prepared crust. Sprinkle with parmesan cheese.
Bake 35 minutes or until filling is slightly puffed and firm. Cool on
wire rack 5 minutes. Remove pan sides; cut into wedges.
Eat few slices before you make your guest knowledgeable that the
Tart is ready
Serve warm or at room temperature whats left over.

Awesome Breakfast Pizza


Servings: 3

Ingredients:
1 8-Inch prepared pizza dough
10 cherry tomato sliced in half
3 Slices Ham shredded
cup mozzarella
cup parmesan
1 tbs goat cheese
3 Large eggs
cup green onion
Salt and pepper to taste

Directions:
1. Heat oven to 450.
2. Place the ingredient spreading them onto the pizza in this order:
Mozzarella, Parmesan, little pieces of Goat Cheese, little pieces of
Ham and tomato
3. Cook the pizza for about 5 minutes
4. Crack eggs over pizza, helping yourself creating some rooms with
a spoon. Cook for another 5-10 minutes depending on how welldone you want your eggs.
5. Take the pizza out before the eggs are completely set. Make a foil
tent over the pizza and let set for about 5-10 more minutes. The
egg will continue to cook.
6. Sprinkle with freshly ground pepper, Kosher salt, and fresh green
onion.
7. I said this pizza is for 3 but reality is if you share this with 2 more
people youll get upset cause its awesome.
8. Do you remember when people are telling you if you care
share ?? well. In this case I dont care.

Bring it to the Greek Omelet


Servings: 2

Ingredients:
4 Large eggs
1 cup baby arugola

1/3 tsp dried oregano


5 or 6 basil leaf
1 pinch of salt
10 cherry tomato cut in quarters
cup crumbled feta cheese
1 tbsp of Extra Virgin Olive Oil

Directions:
1.
2.
3.
4.
5.
6.
7.

Combine eggs, arugola, basil and oregano and salt in a medium


bowl. Beat until blended well.
Coat nonstick skillet with olive oil, heat over medium heat.
Pour egg mixture into skillet. Cook 3-4 minutes or until bottom is
lightly firm.
Sprinkle tomatoes and cheese on one half and fold over other half
to cover and cook 3 additional minutes.
Transfer omelet to a platter.
Let stand 1 minute to warm tomatoes and cheese. Cut in half.
Serve as you trying to speak in Greek to your guests
Correct pronunciation of the word Bundt Cake and watching My
Big Fat Greek Wedding will make you feel very Greek

Farmers Market Bread Souffl


Servings: 4

Ingredients:
Roasted Vegetables:
1 Medium zucchini sliced in thick coin
1 cup Cremini mushrooms, quartered
1 cup chopped Medium onion
Pinch of salt
Pinch of black pepper
2 Tbsp extra virgin olive oil
Souffl:
1 Cup cherry tomatoes, quartered
Small (2 fingers) pinch of salt
Small (2 fingers) pinch of pepper
8 Large Egglands Best eggs
1 Cup milk

1 Tsp Dijon mustard


1 tbsp minced fresh Italian parsley
2 Slices of Ciabatta bread or Round Italian cubed in small piecesNon-stick
Non-Stick Cooking Spray
cup Parmigiano Reggiano

Directions:
1.
2.

3.
4.
5.
6.

7.

8.

Preheat oven to 375 degrees


Place zucchini, mushrooms, and onion in large bowl. Add the
olive oil, salt and pepper. Mix the veggies and place them on a
baking sheet.
Roast approximately 20/25 minutes or until the edges begin to turn
golden brown and vegetables are fork tender.
Add the tomato to the veggie mix
Break eggs and place in large bowl. Add milk, Dijon mustard, and
parsley, mix all together
Spray baking mold with non-stick spray. Place the bread in the
bottom of the dish. Top with roasted veggies. Top with tomatoes.
Gently pour the egg mixture over all. Let sit 10 minutes for bread
to absorb egg.
Bake in the center rack at 350 degrees until golden and slightly
puffed, approximately 20-25 minutes. Remove from oven. Let
stand 5 minutes before cutting.
You can call this a Souffl cause the bread make this recipes an
actual Bread Pudding but Souffl is fancier and I like it like that.

Grilled Tuna Eggs Benedict


Servings: 2

Ingredients:
1tbsp + extra virgin olive oil
1cup plain yogurt
5 Dashes tabasco sauce
4 eggs
2 wheat english muffins
2 fresh tuna fillet (2oz each)
Pinch of salt and pepper
Pinch of paprika
4 Slices canadian bacon cut into strips
1 lbs fresh spinach

1 Lemon squeezed
1 Tsp white vinegar

Directions:
In a non stick saut pan, heat Tsp of the olive oil over high heat.
Season all surfaces of the tuna fillet with salt and pepper and cook
for 1 minute per side. Remove from the pan and cool down then
2. In the same pan, heat the rest of the extra virgin olive oil and cook
the bacon till crispy, set aside
3. With the last spoon of Olive Oil and the bacon fat cook the fresh
spinach till wilted
4. In a bowl, mix the yogurt with the hot sauce and lemon juice and
the Paprika
5. Bring a small pot of water to a gentle simmer. Once the water
is simmering, add the vinegar and crack the eggs into the pot,
cooking to your preference (3 minutes for soft, 6 minutes for hard).
6. Place the spinach on the bottom then the bacon on the toasted
muffin, then layer each with 1 pc of tuna and 1 poached egg, and
finish with the yogurt sauce.

1.

Fried Eggs Sausage & Cheese Panini


Servings: 2

Ingredients:
2 Italian sausage link casing removed
2 Large eggs
Pinch of salt
Pinch of black pepper
2 Tsp Extra virgin Olive Oil
2 Slices American cheese
2 Medium Ciabatta rolls

Directions:
1. In a small non stick skillet, brown the sausage on both sides,and
flatten them as youre cooking them by pressing them with a
spatula while they are still raw, until brown and crispy, then set
aside.
2. Using the sausage fat fry 2 Egglands Best eggs but leave the yolk
runny and season them with salt, pepper

3. Slice the Ciabatta rolls in half horizontally. Drizzle it with oil and
either grill it on a Panini grill or toast it in the oven for about 5
minutes at 375
4. Complete each Panini by placing the ingredient in this order:
Sausage, the fried egg on top then the chees on top of that, place
again 5 minute longer in the oven till cheese melt.
5. Top with the other slice of bread
6. Boom.

Ham Bacon & Egg Italian Healthy Quesadillas


Servings: 4

Ingredients:
1 Cup shredded fontina or soft pecorino cheese
4 slice of ham, boiled or roasted
4 Large whole wheat tortillas (10 to 12-inch)
6 Slices crispy bacon (4 for the quesadilla and 2 for you as you cook)
Cup sliced green onions
8 eggs

Directions:
1.
2.

3.
4.

5.

Sprinkle 1/4 of the cheese on one side of each tortilla. Top each
with 1 bacon slice 1 ham slice and 1 Tbsp green onion.
Coat large nonstick skillet with little bit of Olive Oil; heat over
medium heat until hot. Pour the eggs but DO NOT SCRAMBLE
them, instead gently fold them so they dont look al broken up
Spoon eggs on top of bacon, dividing evenly. Fold tortilla over
filling to cover, pressing gently.
Place the Quesadilla in the oven in a slightly oiled oven sheetpan and cook them at 450 for about 5 minutes or till the cheese is
melted as you please
I know the recipe is for 4 people but really you shouldnt invite
more than one guest, they are too good to be shared. Period.

Polenta Sausage & Egg Casserole

Servings: 4

Ingredients:
2 Italian sausage casing removed
2 Cups milk
1 cup of water
1 Cup half-and-half
Kosher salt
Pinch black pepper
1 Cup yellow grits or course polenta
4 Ounces grated fontina or brie
4 eggs

Directions:
Preheat the oven to 400 degrees F.
Cook the sausage in a skillet over medium-high heat until cooked
through, they will release some fat, so dont add additional cooking
fat.
3. Drain the fat and set aside
4. Use the rendered sausage fat to grease 4 large individual
ramekins, (gratin dishes or individual cast iron pots work too)
5. In a large saucepan, over medium heat, bring the water, milk and
half-and-half to a boil and season with salt, to taste. Rapidly whisk
in the grits. Continue whisking while returning to a boil, about 5 to
7 minutes. Reduce the heat to a simmer and cook until thick and
creamy, stirring frequently, about 20 minutes, now season with
pepper.
6. Divide the cooked grits between the prepared baking dishes and
top each with cooked sausage and grated fontina or small bites of
Brie cheese.
7. With the help of a spoon, create a cavity in the polents and
sausage large enough to fit a whole egg
8. Crack eggs, one at a time, into a glass and top the ramekins with
the eggs.
9. Bake until the egg whites are fully set, about 15/20 minutes.
10. This recipe is very luscious, its rich, creamy and very sinful,
sometimes while eating this dish you can experience rush of
extreme happiness. Handle carefully
1.
2.

Ricotta and fresh Spinach Quiche

Servings: 8

Ingredients:
1 Unbaked pie shell, 9-inch
1 big shallots, minced
Tsp salt
1/8 Tsp black pepper
1 Cup milk
4 Large eggs
1.5 lbs of fresh baby spinach
1 Tbsp Extra virgin Olive oil
Tsp nutmeg
1 Pound ricotta cheese
Cup grated parmesan cheese

Directions:
1.

2.
3.
4.
5.
6.
7.

Cook all the spinach in Olive oil till completely wilted, drain very
well in case they will release water, using paper towels, to remove
all of the water if needed
Preheat oven to 425 degrees F.
Saute shallots in the left oil. Stir in spinach, salt, nutmeg and
pepper.
In a large bowl, combine ricotta cheese and parmesan cheese,
milk and eggs and mix well. Stir into spinach mixture.
Pour into pastry shell. Bake 15 minutes.
Reduce heat to 325 degrees F and bake an additional 35/50
(depending on how strong your oven fan is) minutes until set.
My grandpa love this recipe, is the only way you can give him his
day ratio of veggies, we use to have this on Sundays, many of
them

Sunny-Side Up Turkey Tiny Meatloaf


Servings: 2

Ingredients:
3 eggs
1 Whole wheat English muffin

1 tsp of butter
8 Ounces lean ground turkey
1 tbsp of Olive Oil
Pinch of salt and pepper
cup of parmesan cheese
1 tbsp of chopped parsley
cup of breadcrumbs
2 Slices beefsteak tomato
2 Romaine lettuce leaves
2 Slices red onion
1 Tbsp Dijon mustard

Directions:
1.
2.
3.

4.
5.

6.
7.

Split the English muffin and toast it on a skillet with 1 nut of butter
until golden brown; cool completely and set aside.
Prepare meatloaf by adding to the ground turkey salt, pepper,
breadcrumbs, parmesan cheese and 1 Egg
Shape in 2 single small Meatloaf, brush them with tbsp of oil
and cook them for approximately 10/15 minutes in a preheated
375 degrees oven, let rest for additional 5
Crack two eggs in a non stick pan with tbsp of oil and cook on
medium until whites are cooked through and yolks are firm
Place the Muffin on the Bottom, then spread the mustard, top with
lattuce, tomato and meatloaf, then on the top place the egg add
little salt and pepper
Serve open-faced and enjoy
This is fancy

Asparagus With Fried Eggs


Serve: 4

Ingredients:
16 big size asparagus, peeled at the bottom end, leave them
about 4/5 inch long
4 Egglands Best eggs
3 English muffins, split and toasted
cup parmesan cheese
Salt and pepper to taste

3 tbsp olive oil


Directions:
1.
2.
3.

4.
5.

6.

Preheat the oven at 375


Steam or boil the asparagus for about 5 minutes,
then let them cool down
Fry the eggs 2 at time in a Non Stick saut pan
with 1 tbsp of olive oil, season with salt and
pepper, set aside
Place the asparagus in an oven sheet pan flat side
by side with each other
Covered with the parmesan cheese and bake it
in the oven at 375 for about 5 minutes till the
cheese will begin to melt
Serve them stacking them 4 as time on top of the
muffin then topping them with the fried eggs

Chops with Maple-Ginger Hot Sauce


Serve: 2

Ingredients:
4 6oz pork chops best end of the rack, little fattier
Flour to dust the chops
cup vegetable broth
2 tbsp Hot sauce
2 tbsp pure maple syrup
Pinch of Salt and Pinch of Pepper
2 tbsp Extra Virgin olive oil
2 tbsp minced fresh ginger
1 medium clove garlic, finely chopped
2 tbsp unsalted butter

tbsp finely chopped fresh thyme


1 tbsp finely chopped fresh Parsley
Directions:

1.
2.
3.
4.
5.

6.
7.
8.
9.
10.

Combine the broth or water, hot sauce, and maple syrup


in a small bowl
Season the pork chops on both sides with salt and
pepper, then dust it with flour and set aside
In a large non stick skillet add the oil, and when its hot,
set the chops in the pan
Cook on both side till is light golden, set aside
Add the ginger and garlic to the pan and stir constantly
until they begin to turn golden, add the maple-rum
mixture to the pan
Use a spatula to scrape up the browned bits and help
them dissolve
Boil until the sauce has thicken by about half
Off the heat, add the butter
Season to taste with salt and pepper
Spoon the sauce over the pork and then sprinkle on the
parsley and thyme

Creamy Polenta with Fontina & Mushroom


Serve: 6

Ingredients:
2 tbsp of salt
2 cup coarse yellow cornmeal
3 tbsp extra virgin olive oil

4 oz fresh shitake mushrooms, sliced


4 medium clove garlic, minced
1 tbsp dried mushroom powder
2 tsp chopped fresh parsley
Freshly ground black pepper to taste
2 cups grated Fontina
Directions:

1.
2.
3.

4.
5.
6.
7.
8.
9.
10.

In a 4-quart saucepan, bring 6 cups water to a boil


Whisk in 1 tsp salt and the cornmeal
Reduce the heat to low and cook, stirring occasionally,
until the cornmeal is creamy and not grainy anymore
and the liquid is absorbed
In the meantime heat the oil in round skillet or Dutch
oven over medium heat
Add the mushrooms and cook them till they start to
caramelized
Reduce the heat and add the garlic
Add the mushrooms powder and 1 cup of water, the
parsley and the rest of the salt and pepper
Keep cooking on low till the water in the mushrooms is
absorbed
Stir the Fontina into the polenta.
Serve the polenta topped with the mushrooms

Shrimp and Asparagus with Parmesan Grits


Serve: 4

Ingredients:
4 tbsp unsalted butter

3 clove garlic, minced


3 cups homemade vegetable broth
cup old-fashioned grits
Pinch of Salt and pepper
1 cup grated extra-sharp parmesan
1 tsp hot sauce
lb asparagus, diced
1 plus 1/2 lb. large shrimp, peeled and deveined
2 scallions, thinly sliced
1 tbsp of olive oil
Directions:

1.
2.
3.
4.
5.
6.

7.
8.

In a medium saucepan, melt the butter and add the garlic


and cook until brown
Add the broth and bring to a boil, pour in the grits and
salt
Reduce the heat to low, cover, and cook, stirring
occasionally, until the grits are thickened, 15-20 minutes
Stir in the parmesan and the hot sauce
Season to taste with salt, pepper, set aside covered
In a non stick skillet, heat the oil, add the asparagus,
some salt, and cook, stirring frequently, until light
brown
Add the shrimp and cook until nice and pink, now add
Worcestershire sauce
Serve the shrimp and asparagus over the grits, sprinkled
with the scallions.

Spicy Sausages with Cipollini and Grapes


Serve: 4

Ingredients:
4 tbsp olive oil
8 spicy Italian sausage linked cut in 3 pieces each
24 small peeled cipollini onion
Pinch of salt
cup chicken broth
3 tbsp aged balsamic vinegar
1 tbsp honey
40 seedless red grapes

Directions:

1.
2.
3.
4.
5.

6.
7.
8.
9.

In a Non Stick pan heat 2 tbsp of the oil


Add the sausages and cook few times on all sides
Transfer to a large plate.
Add the remaining 2 tbsp oil and the cipollini
onion to the pan, cook for 10 minutes
Season it wit salt, and cook, stirring occasionally,
until the onion softens and starts to turn mamma
bear brown
Add the honey and the balsamic vinegar
Cook till completely reduced
Add the sausages and grapes, then after 1
minutes add the broth
Cover the pot with the lid half open, stirring
occasionally, until the sausages are cooked
through, about 20 minutes.

EASY

FOR KIDS
COOKING
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101 French Toast


Servings: 3

Ingredients:
2 eggs
Cup almond milk
Tsp organic vanilla extract
Tsp ground cinnamon
3 Tbsp unsweetened applesauce
6 Slices whole wheat bread
Honey for drizzling

Directions:
1. Coat a Non Stick pans with 1 tbsp of Extra Light Tasting oil and
heat on medium-high heat.
2. Mix eggs, milk, vanilla extract and apple sauce in alarge bowl.
3. Coat both sides of bread for 1 minutes with egg mixture and place
in skillet.
4. Cook bread on each side 1-2 minutes or until golden brown and
mixture has dried.
5. When finished, have your kids top with honey (as desired).

Breakfast Box Burrito

Servings: 1

Ingredients:
1 Large egg
1 Low-fat whole wheat tortilla
2 tbsp canned cooked white beans
Cup low-fat cheddar cheese, shredded
2 Tbsp cilantro-free salsa
Avocado, sliced
1 tbsp olive oil

Directions:
1. With this Burrito you will be the coolest kids in school, cause you
did this with your mom, and since you did it, its awesome.
2. Coat nonstick skillet with Olive Oil
3. With the help of a spoon pureed the beans
4. Beat Eggland's Best eggs; pour into skillet and cook, stirring
continually, until slightly set, about 2 minutes.
5. Add cheese.
6. Spread beans on tortilla.
7. Microwave for 30 seconds.
8. Spread Eggland's Best egg and cheese filling down the center of
the tortilla. Add salsa and sliced avocado.
9. Fold one side of the tortilla over filling. Fold up bottom. Roll
securely.
10. Wrap in Foil and take to school, when the other kids at school will
give you bad looks you will know that your Breakfast is awesome.

Crispy Heart-in-a-Hole
Servings: 2

Ingredients:
2 Slices whole wheat bread
2 Tsp Bertoli olive oil
2 eggs
Salt and pepper

Directions:
1.
2.
3.

4.

5.

Cut out center of each bread slice, using a 2 to 3-inch heart


shape cutter; reserve cut-outs.
Coat large nonstick skillet lightly with olive oil.
Toast bread slices and cut-outs on one side in skillet over
medium-low heat until golden, about 5 minutes. Turn bread pieces
over.
Break and slip an egg into center of each bread slice. Cover pan
and cook slowly until whites are completely set and yolks begin
to thicken but are not hard, 5 to 6 minutes. Season eggs with salt
and pepper
Serve immediately. Perfect dish to serve to your school
sweetheart, bring one for her too.

Incredible Green Eggs and Ham


Servings: 2

Ingredients:
tbsp Olive Oil
3 Slices prosciutto, chopped
1/2 cup cooked and squeezed baby spinach
8 Fresh basil leaves
4 Large eggs
2 Tbsp milk
Tsp salt

Directions:
1. This is the favorite dish of the Incredible Hulk, and off course
Doctor Seuss, but I prefer Hulk
2. In a large nonstick skillet and saut prosciutto with oil 3 to 5
minutes or until crispy. Remove prosciutto from the pan and drain
on paper towels.
3. Meanwhile, place spinach, basil, eggs, milk, and salt in a food
processor and mix until well blended.
4. Place eggs mixture in the same pan the prosciutto was cooked
in and saut 2 to 3 minutes or until cooked, have your kid stirring
frequently.
5. Top scrambled eggs with crispy prosciutto

6.

Be careful cause if hulk is around he will eat all the egg, you cant
really fight with Incredible Hulk

Kids Favorite Egg Breakfast Quesadillas


Servings: 2

Ingredients:
Cup shredded 3 cheese blend
2 Whole wheat tortillas (7-inch)
4 Slices Canadian bacon
4 eggs, beaten
+ tbsp of olive oil

Directions:
Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with
2 bacon slices.
2. Coat large nonstick skillet with Olive Oil; heat over medium heat
until hot. Pour in eggs. Cook the eggs by moving them but DO
NOT SCRAMBLE till firm.
3. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over
filling to cover, pressing gently.
4. Clean skillet. Coat with Olive oil again; heat over medium-low heat
until hot. Toast quesadillas just until cheese is melted, about 1 to 2
minutes per side
5. Cut into wedges
1.

Pizza Style Eggs Frittata


Servings: 2

Ingredients:
3 eggs
1 tbsp non fat milk
Pinch of salt and pepper
1 Tsp Olive Oil

3 tbsp of pureed fresh tomato


20 slice of pepperoni
4oz fresh mozzarella cheese

Directions:
1. Beat eggs, milk, salt and pepper in bowl until blended.
2. Heat butter in a oven friendly nonstick skillet over medium heat
until hot. Pour in egg mixture. As eggs begin to set, gently pull the
eggs across the pan with a spatula. Do not scramble !!
3. Once the eggs are 90% cooked and firm, drizzle the tomato sauce
on it, place the pepperoni and top with bits of fresh mozzarella
cheese
4. Bake for 10/12 minutes on 375 degrees oven and sit with your kids
in front of the oven and teach them that cheese if heated will melt
5. Serve immediately, but tell your kids that the melted cheese is
HOT they have to be careful cause only superman can eat food
this hot without burn himself, they have to pay attention.

Santa Claus French Toast


Servings: 8

Ingredients:
4 Large eggs
cup nonfat milk
1 tsp organic vanilla extract
Pinch of ground cinnamon
8 Slices whole wheat bread
2 cups berries (raspberries & blueberries)
Honey and whipped cream

Directions:
1. Whisk eggs, milk, vanilla extract and cinnamon in a bowl.
2. Working in batches, dip bread in egg mixture; let soak for 30
seconds on each side.
3. Coat large nonstick skillet with olive oil.
4. Heat over medium heat. Working in batches, add bread to skillet
and cook until golden, about 4 minutes per side.
5. Transfer to serving plate. Top with berries. Add the Honey and the
whipped cream, lots of it, Santa Claus will love to have Breakfast

with you, just leave one at the bottom of your fireplace

School Box French Toast Cupcake


Servings: 4 Cupcakes

Ingredients:
4 Tsp sugar free maple syrup
4 Slices cinnamon raisin bread
4 Large eggs
Cup milk
Tsp ground cinnamon
1 Tsp organic pure vanilla extract
1 tbsp baking powder

1 Tsp granulated sugar


Tsp ground cinnamon

Directions:
You going to be the coolest kid at school if you bring this cupcakes
from home
2. Preheat oven to 400 degrees.
3. Place 4 foil cupcake liners in cupcake pan.
4. Mix very well the bread cut in small 1/3 inch pieces, syrup, eggs,
milk, cinnamon, and vanilla extract well in a bowl with your hands.
5. You really need to have your kids do this, its messy but FUN !!
6. Let this mixture of bread sit for about 15 minutes
7. Pour equally into each of the 4 cupcake liners.
8. While this is standing, mix together the topping and sprinkle
teaspoon over each cupcake
9. Bake for 25 minutes until puffed and golden.
1.

Super Powers Mini Pizzas


Servings: 4

Ingredients:

2 Tsp olive oil oil


1 cups red bell peppers seeded
cup chopped shallots
1 Tsp oregano
4 eggs
cup milk
cup shredded fresh mozzarella
3 whole fresh tomato
4 Whole wheat English muffins

Directions:
1.
2.
3.
4.
5.
6.
7.
8.

This is a good way to sneak vegetables in your kids food, have


them do it they will be happier to eat this
In a food processor blend the fresh whole tomato or use a canned
fresh pureed tomato
Using a Non stick saut pan and some oil cook the bell peppers,
onion and oregano, 3 to 4 minutes or till the pepper start to
caramelized
Beat eggs and milk in medium bowl until blended. Pour over
vegetables in the pan
Sprinkle with cup cheese. Reduce heat to medium. As eggs
begin to set,mix the eggs gently, pull them when they are 80%
ready
Spread 1 Tbsp of pureed tomato sauce on each muffin half. Top
with eggs and remaining cheese, dividing evenly.
Bake for few more minutes in the oven for finish the egg and for
super melted cheese
This is the favorite Breakfast pizzas of Superman

Yummy Favorites Waffles


Servings: 6

Ingredients:
2 Cups wheat flour
1 Tsp salt
4 Tsp baking powder
1 tbsp agave syrup or Honey
1 Milk Non Fat
2 Large eggs
cup Olive Oil

Directions:
1. Have your kids do this and they will be very excited to eat this,
make more of what you need and once cooked freeze them, then

you can reheat them in the oven

2. Beat eggs, add milk.


3. Sift flour, salt, baking powder and agave syrup into egg mixture.
Mix gently but do not over mix. Batter will be slightly lumpy.
4. Add oil and mix again.
5. Pour cup of batter onto hot waffle iron and cook to a light golden
brown.
6. Repeat with remaining batter.

Fabios Toasted Bread with Chocolate


Serve: 4

Ingredients:
8 1 inch thick slices good thick crusty bread
4 tbsp extra-virgin olive oil for drizzling
4 oz bittersweet chocolate, very coarsely chopped
Smoked salt
Directions:

1. Drizzle the bread with olive oil and toast in the oven

with the broiler set, the edge has to be almost burnt


2. Distribute the chocolate evenly on top of the bread
3. Turn off the broiler and return the bread to the oven
4.

until the residual heat melts the chocolate


Sprinkle a pinch of salt on each slice and serve

Fancy-Not Scrambled Eggs


Serve: 4

Ingredients:

8 eggs
1/2 cup shredded Parmesan cheese
cup sour cream
1 tbsp minced chives
1 tbsp minced fresh basil
1 tbsp butter
Directions:

1.
2.

In a small bowl, whisk the eggs, cheese, sour


cream, chives, and basil.
In a large skillet, heat butter over medium heat.
Add egg mixture; cook and stir until completely
set.

Fluffy Oven Pancakes


Serve: 2

Ingredients:
3 tbsp butter
2 eggs
1/2 cup milk
1 tsp grated orange peel
2/3 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh blackberry
1/4 cup fresh blueberry
1/4 cup fresh raspberry
1 tsp confectioners sugar

Directions:

1.
2.
3.
4.
5.
6.

Butter 2 small round baking dishes


Place on a baking sheet. Heat in a 475 degree
oven until butter is melted
In a small bowl, whisk the eggs, milk, orange
peel and vanilla
Whisk in flour until blended and then pour in the
ramekins
Bake, uncovered, for 15 minutes or until golden
brown and puffy
In a small bowl, combine the berries. Spoon onto
pancakes and sprinkle with whipped cream

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Andouille & Bacon Egg Burritos


Serve: 4

Ingredients:
cup chopped red onion
1 tbsp olive oil
1/2 pound cooked andouille sausage diced
1/3 lb of diced bacon
1 tbsp chopped green onions
1 jalapeno pepper, sliced
6 eggs, lightly beaten
Salt and pepper to taste
Pinch of Paprika
4 flour tortillas, warmed
1 cup shredded pepper Jack cheese
Directions:

1.
2.
3.
4.
5.
6.

In a large non stick skillet over medium heat,


cook onion in oil until tender.
Add the sausage, bacon and cook till the bacon
will be crispy
Add onions, jalapeno; cook 5 minutes longer or
until heated fully
Add the eggs, salt, pepper and Paprika; cook and
stir until the eggs are completely set but not dry
Spoon filling in the center on each tortilla.
Sprinkle each with 1 or 2 tbsp cheese. Fold sides
and ends over filling and rolled up

Chicken Pancetta & Egg Hash


Serve: 4

Ingredients:
lb pancetta, diced small
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
3 medium potatoes, peeled and diced
2 tbsp olive oil
1 cup fresh peas or cooked white beans
1 cup fresh corn kernels
cup chopped parsley
2 pinch of salt
Pinch of pepper
4 eggs
Directions:

1.

2.
3.
4.
5.
6.
7.
8.
9.

10.

In a large skillet, cook pancetta until crisp.


Remove with a slotted spoon to paper towels to
drain
In the drippings, saut onions until golden brown
Add garlic; cook till golden brown
Stir in the chicken, potatoes and oil.
Cover and cook for 10/12 minutes or until the
chicken is no longer pink, stirring few times.
Stir in the peas, corn, parsley, salt and pepper.
Make four whole in the hash with a spoon
Break an egg into each one of them
Cover and cook over low heat for 8-10 minutes
or until eggs are completely set but the yolk is
still runny
Top with Pancetta

Corned Beef & Chipotle Sour Cream Hash


Serve: 6

Ingredients:
3 tbsp butter
2 big potatoes diced
1.5 lbs corned beef, diced
1 medium red bell pepper, diced
1 cup diced button mushrooms
Pinch of salt
6 eggs
Pinch of pepper
1.5 cup sour cream mixed with 2 tbsp of chopped Chipotle
pepper in adobo sauce
Directions:

1.

2.
3.

4.
5.

In a large skillet, melt 2 tbsp butter; stir in the


potatoes, beef, red pepper, mushrooms and salt
with the fire on medium high
Cook for 10-12 minutes or until vegetables are
tender, stirring occasionally
In a small bowl, whisk eggs and pepper. In a
different non stick pan, heat remaining tbsp of
butter
Add egg mixture; cook and stir until eggs are set
but still over easy.
Stir into potato mixture, and let sit in the pan for
few more minutes, brush the top with the chipotle
sauce and serve

Sausage & Yams Hash


Serve: 4

Ingredients:
1 pound bulk pork sausage
4 cups cubed cooked Yams potatoes
2 cup thinly sliced sweet onion
2 tbsp butter
Pinch of salt and pepper
Directions:

1.

2.
3.

In a large heavy skillet over medium heat, cook


the sausage until no longer pink; drain and set
aside
In the same skillet, cook the potatoes, onion in
butter until potatoes are lightly browned
Stir in the sausage, salt, and pepper till crispy as
you desired

Bagel & Chorizo Egg Casserole


Serve: 8-10

Ingredients:
1 pound bulk chorizo sausage
2 bagels toasted and seasoned with salt, pepper and a dash of

paprika
2 & cup of shredded provolone cheese
1 cup parmesan cheese
8 eggs
2 cups half-and-half cream
1-1/2 tsp ground mustard
Pinch of salt
Pinch of pepper
Directions:

1.
2.
3.

4.

5.

In a large skillet, cook chorizo sausage over


medium heat until crisp, drain.
Place the croutons in a greased baking dish.
Sprinkle with cheeses and sausage
In a large bowl, whisk the remaining ingredients;
pour over casserole. Cover and refrigerate
overnight
Remove from the refrigerator 30 minutes before
baking. Bake, uncovered, at 350 degrees for
40-45 minutes or until a knife inserted near the
center comes out clean.
Let stand for 10 minutes before serving.

Alone with 3 friends Brunch Casseroles


Serve: 4

Ingredients:
3 cups shredded raw bake potatoes
1 cup red diced onion

3/4 cup diced celery


3/4 cup diced red pepper
3 tbsp olive oil
4 eggs
1 pinch salt pepper
1 cup shredded cheddar cheese
1 pound sliced bacon diced

Directions:

1.
2.

3.
4.
5.
6.
7.

8.

In a non stick saut pan cook the bacon till


completely crisp, remove from fat, set aside
In the same fat plus the olive oil saut the
potatoes, onion, celery and pepper until
vegetables are crisp-tender
Remove from the heat
In a large bowl, whisk the eggs, salt and pepper.
Add cheese, bacon and mix well
Stir in potato mixture
Pour into four greased individual baking dishes
Bake, uncovered at 350 degrees for 30 minutes
or until a knife inserted near the center comes out
clean
Let stand for 5 minutes before serving.

Sausage Spinach & Parmesan Baked Casserole


Serve: 6

Ingredients:

1 lb white bread diced


2 tsp fresh rosemary chopped
2 cloves of garlic diced
2 tsp Thyme leaf chopped
1/2 pound bulk pork sausage
1/4 cup chopped green onions
lb cooked chopped spinach, thawed and squeezed and
minced
1-1/2 cups shredded mozzarella cheese
1-1/2 cups half and half cream
2 eggs
2 tbsp grated Parmesan cheese
Directions:

Mix the first 3 ingredient together


Cook sausage into a large skillet; add onions;
cook over medium heat
3. Add garlic; cook 1 minute longer
4. In a bowl, combine the bread, sausage mixture
and spinach
5. Transfer to a greased baking dish
6. Sprinkle with mozzarella cheese
7. In a small bowl, combine cream and eggs; pour
over sausage mixture
8. Bake at 400 degrees for 30 minutes, add
parmesan for last on top
1.
2.

Asparagus Turkey & Button Mushrooms Strata


Serve: 8

Ingredients:

2 tbsp unsalted butter


1 tbsp of olive oil
10 big asparagus, bottom peeled and cut it into inch coin
Salt and pepper to taste
6oz Button mushrooms sliced
1 bunch of scallions, thinly sliced
8 large eggs
2 cup milk
2 French Baguette, cut into 1-inch cubes
lb. thinly sliced turkey breast chopped
3 cups Fontina cheese or Provolone
Directions:

1.
2.

3.
4.
5.
6.
7.

8.
9.

Melt 2 tbsp of butter in a large skillet over


medium heat
Add the asparagus, the mushrooms and scallion
and cook for about 10/15 minutes till the
mushrooms start to become soft
Remove from the heat and let cool for a couple
minutes.
Brush a baking dish with oil
Whisk the eggs with the milk and 1 tsp each salt
and pepper.
Spread the half of bread in a single layer on the
bottom of the baking dish.
Top with half of the egg mixture and then cover
with half of the turkey, cheese, and asparagus
mixture
Repeat with the remaining bread, egg mixture,
turkey, cheese, asparagus mixture
Cover with plastic wrap and press it, so you will
eliminate all the air gap, cool down in the fridge

for about 2 hours

10.
11.

12.

While the oven is heating at 275 degrees let the


strata get to room temperature
Bake it in the oven for about 30 minutes till the
top start to brown, then cover it with foil and
bake it for another 20 at 250 degrees
Let rest for 5 and serve

Sharp Cheddar & Roasted Ham Strata


Serve: 12

Ingredients:
12 slices day-old bread, crusts removed and cubed
2 shallots finely chopped
1/4 cup butter, cubed
5 cups shredded sharp cheddar cheese
3 cups roasted ham diced very small
2.5 tbsp all-purpose flour
8 eggs
3 cups milk
1 cup heavy cream
1 tbsp of grain mustard
1 tbsp of adobo sauce (from the chipotle pepper can)
1 tsp garlic powder
Salt to taste
Directions:

1.
2.

Place the bread cubes in a buttered baking dish.


In a small non stick pan, saut shallots in the left
over butter, spoon over bread

3.
4.
5.
6.
7.

8.

9.
10.

Distribuite evenly the cheese on top of the bread


Add ham and sprinkle flour to dust the whole
dish.
In a large bowl, whisk the eggs, milk, mustard,
adobo sauce, garlic powder and salt
Pour over ham and cheese
Cover and refrigerate for about 4 hourse or
overnight
Remove from the refrigerator 30 minutes before
baking, bake uncovered, at 360 degrees for 40/50
minutes or until a knife inserted near the center
comes out almost clean
Drop the degrees to 325 and cook for an
additional 30
Let stand for 10 minutes before serving

Roasted Turkey and Broccoli Bake


Serve: 4

Ingredients:
1 small loaf day-old French bread, cubed
1/3 cup butter, melted
8oz brie cheese
1.5 cups frozen chopped broccoli, thawed
1lb sliced fully cooked turkey
3 eggs
1 cups milk
Salt and pepper to taste
Directions:

1.
2.
3.
4.
5.
6.
7.

8.

Toss bread cubes with melted butter


Place it in a greased baking dish
Top with the cheese and broccoli; covered with
Turkey
In a bowl, whisk the eggs, milk and pepper
Pour over the Turkey
Let rest for 1 hour
Bake, uncovered at 350 degrees for 40 minutes
or until a knife inserted near the center comes out
clean
Let stand for 10 minutes before cutting.

Sausage Spinach & Parmesan Baked Casserole


Serve: 6

Ingredients:
1 lb white bread diced
2 tsp fresh rosemary chopped
2 cloves of garlic diced
2 tsp Thyme leaf chopped
1/2 pound bulk pork sausage
1/4 cup chopped green onions
lb cooked chopped spinach, thawed and squeezed and
minced
1-1/2 cups shredded mozzarella cheese
1-1/2 cups half and half cream
2 eggs
2 tbsp grated Parmesan cheese

Directions:

Mix the first 3 ingredient together


Cook sausage into a large skillet; add onions;
cook over medium heat
3. Add garlic; cook 1 minute longer
4. In a bowl, combine the bread, sausage mixture
and spinach
5. Transfer to a greased baking dish
6. Sprinkle with mozzarella cheese
7. In a small bowl, combine cream and eggs; pour
over sausage mixture
8. Bake at 400 degrees for 30 minutes, add
parmesan for last on top
1.
2.

Roasted Chorizo & Baked Eggs


Serve: 6

Ingredients:
4 slices white bread, cubed
1 chorizo sausage diced or chopped
1 cups shredded provolone cheese
1 cups shredded mozzarella cheese
5 eggs
1.5 cups heavy cream
1 tsp fennel seed, crushed
1 tsp dried thyme
Directions:

1.
2.

3.
4.
5.
6.
7.
8.

Place bread cubes in a greased baking dish


In a large non stick skillet, cook sausage over
slow medium heat, then place them on top of the
bread
Sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and the rest
of the ingredients
Cover and refrigerate overnight
Remove from refrigerator 30 minutes before
baking
Bake, uncovered, at 325 degrees for 45 minutes
then 400 for 15 more hour or until golden brown
Let stand for 5 minutes before cutting

Pork & Cheddar Egg Bake


Serve: 4

Ingredients:
1 pounds bulk spicy pork sausage
2 cups shredded potatoes
2 tbsp of butter
1 cups shredded sharp cheddar cheese
4 eggs
2 cup milk
3/4 cup evaporated milk
Directions:

1.

Crumble sausage into a large non stick skillet

2.
3.
4.
5.
6.

7.
8.
9.

Cook over medium heat until crisp


Transfer to a greased baking dish.
In the butter in the same pan cook the potatoes.
Sprinkle with the potatoes and cheese on top of
the sausage
In a large bowl, whisk the remaining ingredients;
pour over the top. Cover and refrigerate for 2
hours
Remove from the refrigerator 1 hour before
baking
Bake at 360 degrees for 40/45 minutes or until a
knife inserted near the center comes out clean
Let stand for 5 minutes before cutting.

Baked Sausage & Oyster Mushrooms


Serve: 6

Ingredients:
1/2 pound pork sausage
2 cups sliced Oyster mushrooms
3 cups white bread diced
1.5 cups shredded sharp cheddar
2 cup quartered cherry tomatoes
5 eggs, lightly beaten
1 cups milk
Pinch of salt and pepper
Directions:

1.

In a skillet, cook the sausage and mushrooms

over medium heat

2.
3.
4.
5.

6.

Place half of the bread cubes in a greased baking


dish
Top with 2 cups sausage mixture and half of the
cheese and tomatoes and repeat layers
In a large bowl, combine the eggs, milk, salt and
pepper; pour over bread mixture
Bake, uncovered, at 350 degrees for 1 hour
minutes or until a knife inserted near the center
comes out clean
Let stand for 10 minutes before serving.

Baked Green Onion And Sour Cream Eggs


Serve: 2

Ingredients:
2 tsp Olive oil
4 large eggs
Salt and pepper to taste
2 tsp chopped fresh green onion
4 tbsp sour cream
Directions:

1.
2.
3.
4.
5.

Heat the oven to 425 degrees F.


Brush with olive oil two 6-inch gratin dishes
Crack 2 eggs into each gratin dish
Drizzle 1 tbsp sour cream in each dish topping
the yolk
Bake until the eggs are cooked and the white is
firm as you like it about 10/15 minutes

6.
7.

Remove from the oven immediately let rest for 5


minutes
Eat it

Italian Sausage and Cheese Quiche


Serve: 1

Ingredients:
1 unbaked pastry shells
8 pound bulk Italian sausage
2 cups finely shredded provolone cheese
1 medium red onion, thinly sliced
3 or 4 eggs
1 cups milk
1 tsp minced garlic
1/2 cup grated Parmesan cheese
Directions:

1.
2.
3.
4.
5.
6.

Bake the pie at 375 degrees for 5 minutes


covered with foil
Remove foil and bake 4 minutes longer.
In a large non stick skillet, cook sausage and
drain
Spoon sausage into pastry shells sprinkle with
provolone cheese and onion
In a large bowl, whisk the eggs, milk and garlic.
Pour over and sprinkle with parmesan cheese.
Place on a baking sheet and loosely covered with
foil

7.

8.

Bake at 400 degrees for 40/45 minutes or until a


knife is inserted near the center comes out clean,
remove the foil about 30 minutes in if you like a
more dark color for the pastry
Let stand for 10 minutes before portioning

Spicy Scrambled Egg & Bacon Muffins


Serve: 4

Ingredients:
1/3 cup pepper in adobo sauce chopped
1/4 cup onion diced
8 eggs
2 tbsp milk
Pinch of salt
1/4 tsp ground mustard
1/8 tsp pepper
1/2 fresh corn
1/2 cup bacon cooked and crumbled
4 English muffins, split and toasted
1 tbsp of olive oil
Directions:

1.
2.
3.
4.

In a non stick skillet coated with little oil, cook


pepper and onion over medium heat until tender
In a large bowl, whisk the eggs, milk, salt,
mustard, pepper
Pour into skillet
Add corn and bacon; cook and stir until the eggs

are completely set

Spoon onto English muffin

5.

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Breakfast Biscuits Ham Cheddar N Eggs


Serve: 6

Ingredients:
1 recipes of biscuits from this Ebook
2 tsp butter
4 eggs
6 slices cheddar cheese
12 thin slices roasted ham
Directions:

1.
2.
3.
4.

5.

Prepare biscuits according to Fabios directions.


Meanwhile, in a large non stick pan heat butter
Add eggs
Fry eggs keep them as much separated as
possible until whites are completely set and yolks
begin to thicken but are not hard.
Cut the biscuits.

6.

7.

Place at the bottom of each biscuit the cheese,


ham and an egg, top with the other side of the
biscuit
Microwave for 30 seconds or until cheese is
melted

Breakfast Tag Team


Serve: 2

Ingredients:
2 bacon strip, cut into dice
2 sausage link, sliced
2 small potato, halved lengthwise and thinly sliced
1/2 cup chopped tomato
cup chopped onion
2 slice mozzarella cheese
2 egg
1 tbsp olive oil
Pepper to taste, optional
Directions:

1.
2.

3.
4.
5.

In a small nonstick skillet, cook bacon and


sausage over medium heat until both crisp
Add the potato, tomato and onion; cook over
high heat for 6/8 minutes or until potato is
browned
Top with cheese; cover and let the cheese melt
In the non stick skillet, fry the egg in olive oil
Place egg on potato mixture, tag team is it

Deviled Eggs Spread Sandwich


Serve: 2

Ingredients:
4 hard-cooked eggs
2 tbsp butter, softened
2 tbsp olive oil
2 tbsp all-purpose flour
Pinch of salt
Pinch of white pepper
tbsp of paprika
1 cup milk
2 slices sandwich bread toasted
Directions:

1.
2.
3.
4.
5.
6.
7.

Cut the eggs in half, remove yolk, chop the white


and the yolk and keep both separate
In a small saucepan, melt the butter
Stir in the flour, salt and pepper until thickened,
take off of fire
Gradually stir in milk. Bring to a simmer; cook
and stir for 1-2 minutes or until thickened.
Stir in egg whites and the paprika
Pour sauce over toast and top with the chopped
yolk
Drizzle with Olive oil

Farmers Market & Pork Hash Brown & Eggs


Serve: 6

Ingredients:
1 pound sliced prosciutto
1 tbsp of butter
1.5 lbs shredded hash bake potatoes
1 small shallots
1 cup cauliflowers chopped
1 cup fresh peas
3 olive oil
6 eggs
1/4 cup milk
1 tsp salt
1/4 tsp dried rosemary
Pinch of pepper
2 cups shredded pecorino cheese
Directions:

1.

2.

3.

4.

Chop prosciutto and cook it in a large non stick


pans with 1 tbsp of butter till crisp, drain and set
aside
In the prosciutto fat plus the olive oil cook the
vegetables till tender and browned, dont touch
them much so they will get the hash brown
feeling, set aside
Whisk the eggs, milk, salt, rosemary and pepper,
cook it in the same pan of the vegetables to a soft
scramble using some extra olive oil if needed
Sprinkle with cheese and prosciutto

5.
6.

Covered and let stand for 30-60 seconds or until


cheese is melted
Let stand for 5 minutes before serving, serve with
veggies aside

Fresh Tomato Poached Eggs


Serve: 4 portion

Ingredients:
2 tbsp olive oil
1/2 lb quartered cherry tomatoes
1 small 12oz can tomato puree
2 sprigs fresh thyme
Pinch of salt and pepper
8 large eggs
1 tbsp chopped fresh parsley
4 tbsp grated Parmigiano-Reggiano
4 thick slices of Tuscan bread drizzled with oil and toasted
Directions:

1.
2.
3.
4.
5.

In a non stick pan cook the garlic in oil till light


brown
Add both the tomatoes and thyme, stirring
occasionally, until the sauce thickens
Discard the thyme sprigs and season with salt
and pepper
Reserve about one-third of the sauce in a bowl
Reduce the heat to medium low, crack the eggs
into the tomato sauce, and lightly spoon the

reserved tomato sauce over the whites of the eggs

6.
7.

8.

Cover the pan and cook for 3 minutes so the eggs


set slightly
Uncover the skillet and set it under the broiler in
the oven until the yolks firm up slightly but are
still soft to the touch, about 2 minutes
Remove the pan from the oven sprinkled with
Parsley and Parmesan

Garlic & Turkeys Breakfast Patties


Serve: 12

Ingredients:
2 pounds lean ground turkey
2 tsp salt
2 tbsp minced garlic
1 tsp pepper
tsp onion powder
tsp cayenne pepper
1 tbsp of butter
Directions:

1.
2.
3.
4.
5.

Into a large bowl add the Turkey, salt, pepper,


onion powder and cayenne.
Cook in a non stick pan on low the garlic with
the butter till light brown
Add to the turkey and mix well
Shape into 12 3inch patties
Cook patties over medium heat for 6 minutes on
each side or until a meat thermometer reads 165

degrees and juices run clear

Ham & Fontina Breakfast Strudels


Serve: 4 strudel

Ingredients:
123 sheets
1/3
45Pinch
1/2
1/4
graham
tbsp
tsp
cup
eggs,
pound
cup
cup
all-purpose
milk
of
butter,
lightly
shredded
grated
butter,
crackers
phyllo
salt
dry
ground
divided
bread
beaten
Parmesan
melted
dough
flour
fontina
fully
crumbs
cooked
cheese
mixed
ham with cup of crumbled
Directions:
In a small saucepan, melt 2 tablespoons butter, add flour
an cook till golden brown, without the fire underneath
gradually add milk
2. Bring to a boil; cook and stir for 2 minutes or until
thickened
3. Add cheese and salt, set aside
4. In a large nonstick skillet, melt remaining butter
5. Add eggs and cook and stir till a soft scramble
6. Stir in ham and the cheese sauce; heat through, set aside
7. Place one sheet of phyllo dough on a work surface
8. Brush with melted butter
9. Sprinkle with some bread crumbs mixture about 2 tbsp
10. Fold in half and brush again with butter
11. Spoon 1/2 cup of the ham filling it leaving some space
toward the edges
12. Fold side over filling and roll up. It will look like a tube
13. Brush with butter
14. Repeat with the other phyllo sheets
15. You can freeze them wrapped in plastic wrap and foil
up to 45 days
16. Place 2 in. apart on a greased baking sheet
17. Bake at 375 for 30-35 minutes or until golden brown
1.

Italian Grilled Ham & Fontina


Serve: 4

Ingredients:
6 oz coarsely grated fontina
2 tsp chopped fresh thyme
4 butter croissant or brioche bread individual loaf
2 tbsp Dijon mustard; more for serving
4 thin slices roasted Ham
Directions:

In a small bowl, mix the cheese and thyme


Cut the croissant in half and spread them with the
mustard
3. Sprinkle cheese on one side and top with the ham
4. Heat a large nonstick pan or griddle over
medium-high heat for 2 minutes
5. Put as many sandwiches as well fit in the pan or
on the griddle without crowding, cover, and cook
until the cheese has just begun to melt and the
bread is golden brown
6. Turn the sandwiches, pressing each one firmly
with a spatula to flatten slightly
7. Cook the sandwiches uncovered until the bottom
is golden brown, about 1 minute
1.
2.

Mexican 2 Cheese Frittata

Serve: 2

Ingredients:
1 cup diced avocado
2 tbsp sour cream mixed with 1 tbsp of Chili Powder
2 tbsp chopped green Jalapeno
2 tbsp finely chopped onion
tsp lemon juice
Pinch of salt
Pinch of pepper
1 tsp Tapatio sauce
2 tbsp butter
1/2 cup Queso Fresco
4 eggs
cup shredded Jack cheese

Directions:

1.

2.

3.

In a small bowl, combine the avocado, Jalapenos,


sour cream, onion, lemon juice, salt, pepper, and
hot sauce
In a large nonstick skillet, melt butter and when
is hot add the eggs to the skillet and the other
ingredient in the bowl on top, mix gently making
sure NOT TO scramble
While the eggs are still easy and moist, sprinkle
both cheese on top and cover with lid for 5
minutes till the cheese is melted

Mushroom, Ham & Mascarpone Frittata

Serve: 4

Ingredients:
1 cup chopped green onions
1 cup sliced Oyster mushrooms
8 thin slice of ham
3 tbsp butter, divided
8 eggs
Pinch of salt
Pinch of pepper
1/2 cup Mascarpone cheese room temperature
Directions:

1.
2.

3.

4.

In a large nonstick skillet, sauted mushrooms in


2 tbsp butter until tender
In the same skillet, melt remaining butter over
medium-high heat then add the eggs, salt and
pepper, when the eggs begins to set add the green
onion
As eggs set, push cooked edges toward the
center, letting uncooked portion flow underneath,
make sure you dont scramble
When the eggs are set, and the frittata is shaped
spread with mascarpone cheese and top with
prosciutto

Open-faced Smoked Salmon, Avocado and


Fried Egg Bagel
Serve: 4

Ingredients:
2 ripe avocados cut into thin slice
1 medium shallots, thinly sliced
1/3 cup chopped fresh basil
1 tbsp plus 1 tsp fresh lemon juice
1-1/5 tsp finely chopped jalapeno
Pinch of salt
2 tbsp extra-virgin olive oil
tsp finely grated orange zest
1/2 lb smoked salmon slice
2 slices bagels ( 4 half side ) toasted
4 tsp of sour cream
4 eggs
4 tsp of butter
Directions:

1.

2.
3.
4.
5.

6.

In a large bowl, gently mix the avocado, shallots,


chopped basil, lemon juice, jalapeno, and little
salt
In a medium bowl, mix the oil and orange zest
Marinate the salmon with the oil mixture
In the meantime in a non-stick pan fried the eggs
with butter one at times
Portion the avocado slices among the toasts. Pile
the salmon strips on top, then the eggs, then top
with sour cream
This is good business !!

Pear Rosemary & Fennel Breakfast Sausage

Serve: 6

Ingredients:
2 tbsp olive oil
2 tart cooking pears, peeled, seeded and cut in really small dice
1/2 cup chopped green onion
2 lb. ground pork shoulder
1/2 cup loosely chopped rosemary
2 tsp fennel seeds
1 tsp paprika
Salt and Pepper to taste
Directions:

1.
2.

3.
4.
5.
6.
7.
8.

Heat oven to 225 degrees F.


In a 8-inch non stick skillet, heat 1 tbsp of the oil
over medium heat. Add the pears and the green
onions, cook it for 5 minutes then let cool down
In a large bowl, combine the pear mixture with
the pork, rosemary, fennel seeds and paprika
Divide into 12 patties that resemble a small flat
football
At this point you can freeze some and save them
for later
In a 10-inch non stick skillet, or a grill pan, heat
the remaining 1 tbsp oil over medium heat.
Cook the sausages until nicely browned on both
side
Smile you just made your own patties

Porky Baby Potato Hash with Poached Eggs

Serve: 4

Ingredients:
1.5 lb baby potatoes, cut into small dice
Pinch of Salt
2 tbsp extra-virgin olive oil
1 medium red onion, diced
1lb Shredded cooked pork
3 medium cloves, garlic, finely chopped
1/2 tbsp red wine vinegar
4 large eggs
1 large ripe avocado, sliced
cup coarsely chopped fresh parsley
Directions:

1.
2.
3.
4.
5.

6.
7.
8.
9.

Cook the potatoes in boiling water till fork tender


Heat the oil in a non-stick pan and cook the
onion till caramelized
Add the pork and continue to cook until the pork
is crisp, about 6 minutes
Add the garlic and cook
Add the potatoes, toss gently to combine, and
continue to cook, stirring, until heated through, 5
minutes more
Season to taste with salt and pepper
Fill a medium saucepan with water
Add the vinegar and a pinch of salt, and bring the
water to a simmer
Crack the eggs one at a time into a small bowl
and gently slide each egg into the water. Poach
the eggs, gently turning once or twice until the

whites are completely opaque but the yolks are


still soft, 4 minute

10.
11.

Using a slotted spoon, remove the eggs from the


water and gently dry with a towel
Divide the hash in 4 dishes top with the eggs and
the fresh parsley, season to taste

Potato & Mint Frittata


Serve: 6-8

Ingredients:
4 medium potatoes, peeled, quartered and shredded
1 cup chopped shallots
2 tbsp extra virgin olive Oil
10 eggs
1 tsp paprika
2 tbsp finely chopped mint
Salt and pepper to taste
2 tbsp melted butter

Directions:

1.
2.
3.

4.

In a 10 or 12 inch skillet, saut potatoes, onion in


oil until potatoes are tender and golden brown
In a large bowl, whisk the eggs, paprika, salt and
pepper and mint
Pour over potato mixture. Do not stir. Cover and
cook over medium-low heat for 10-15 minutes or
until eggs are nearly set
Broil 6 inches from the heat for 2 minutes or
until top is lightly browned

5.

Brush with melted butter

Roasted Pumpkin Pancakes


Serve: 6

Ingredients:
2 cups all-purpose flour
2 tbsp each brown sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1-1/2 cups milk
3/4 cup canned pumpkin
1 egg lightly beaten
2 tbsp olive oil
Directions:

1.
2.
3.

4.
5.

In the oven cook the pumpkin at 375 for about 15


minutes, let cool down
In a large bowl, combine the dry ingredients
In a small bowl, combine the milk, pumpkin,
egg and oil; stir into dry ingredients just until
moistened
Pour batter by 1/4 cupfuls onto a non stick pan
coated with cooking spray
Turn when bubbles form on top. Cook until
second side is golden brown

Savory Spinach & Ricotta Pie


Serve: 4 or 6 appetizer

Ingredients:
1/2 cup chopped shallots
2 tbsp olive oil
1 lb cooked chopped spinach, thawed and well drained
Pinch of salt
1/4 tsp ground nutmeg
2 cup ricotta cheese
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
Directions:

1.
2.
3.
4.
5.
6.

In a large skillet, saut shallots in olive oil


Remove from the heat; stir in spinach, salt and
nutmeg
In a large bowl, combine the ricotta cheese,
cream, parmesan cheese and eggs
Stir in spinach mixture. Pour into pastry shell
Bake at 350 degrees for 50 minutes or until a
knife inserted near the center comes out clean
Let stand for 5 minutes before cutting.

Shallots & Brie Frittata


Serve: 4

Ingredients:
4 small shallots, finely sliced
2 tsp olive oil
2 minced cloves of garlic
4 tsp butter
8 eggs
4 tbsp Milk
2 pinch of salt
1 pinch of pepper
8oz Brie cheese really cold and diced in small cubes
Directions:

1.
2.
3.
4.
5.
6.
7.
8.

In a large nonstick skillet, cook shallots in oil


over medium heat for 5 minutes
Add garlic cook on low for 5 minutes then
remove from the heat
Add the butter and melt over low heat
In a bowl, whisk the eggs, milk, salt, and pepper
Pour into skillet
As eggs set, push cooked edges toward the
center, letting uncooked portion flow underneath
When the eggs are almost set, cover with lid and
let cook for 3 more minutes without heat
BOOM

Spinach & Ricotta Frittata


Serve: 6-8

Ingredients:

1lbs fresh, cooked squeezed spinach chopped


1 cup chopped shallots
2 tbsp extra virgin olive Oil
10 eggs
1 tsp paprika
1 & 1/2 cup of ricotta cheese
Salt and pepper to taste
2 tbsp melted butter

Directions:

1.

2.
3.

4.
5.

In a 10 or 12 inch skillet, saut shallots in oil


until light golden brown, add spinach and cook
for 5 minutes more
In a large bowl, whisk the eggs, paprika, salt and
pepper and ricotta
Pour over potato mixture. Do not stir. Cover and
cook over medium-low heat for 10-15 minutes or
until eggs are nearly set
Broil 6 inches from the heat for 2 minutes or
until top is lightly browned
Brush with melted butter

Sweet Potato & Ricotta Frittata


Serve: 6-8

Ingredients:
4 medium sweet potatoes, peeled, quartered and shredded

1 cup chopped shallots


2 tbsp extra virgin olive Oil
10 eggs
1 tsp paprika
1 & 1/2 cup of ricotta cheese
Salt and pepper to taste
2 tbsp melted butter

Directions:

1.
2.
3.

4.
5.

In a 10 or 12 inch skillet, saut potatoes, shallots


in oil until potatoes are tender and light golden
In a large bowl, whisk the eggs, paprika, salt and
pepper and ricotta
Pour over potato mixture. Do not stir. Cover and
cook over medium-low heat for 10-15 minutes or
until eggs are nearly set
Broil 6 inches from the heat for 2 minutes or
until top is lightly browned
Brush with melted butter

Sweet potatoes and Pistachio Nut Sour Cream


Muffins
Serve: 12

Ingredients:
4oz butter, room temperature
3/4 cup lightly packed brown sugar
2 large eggs, beaten

3/4 cup chopped pistachio Nuts blenched


1.5 cups sour cream
1.5 cups peeled, coarsely grated sweet potatoes
9 oz. all-purpose flour
1 Tbs. baking powder
1 tsp baking soda
1 tsp ground cinnamon
Pinch of salt
Directions:

1.
2.
3.
4.
5.

6.
7.

Heat oven to 375 degrees F and butter a 12-cup


muffin pan using about 1 tsp of the butter
In a medium bowl, soften the remaining butter
and sugar and then add the eggs
Stir in the pistachios, sour cream, and grated
sweet potatoes
In another bowl, combine the flour, baking
powder, baking soda, cinnamon and salt
Gradually add the dry ingredients to the moist
ingredients, stirring just until blended without
mixing to hard, be gentle and fold it
Portion the batter evenly among the buttered
muffin cups
Bake about 18/20 minutes. Be careful not to over
bake or the muffins will be dry. Let the muffins
stand for 10 minutes before turning them on the
basket

Yams & Jalapeno Hash with a Fried Egg


Serve: 6

Ingredients:
For Chile Mayonnaise:
3/4 cup mayonnaise
4 tbsp adobo sauce
2 tbsp fresh lime juice
Pinch of Salt and Pepper
For the Hash:
1 lb yams potato, peeled and cut in inch cubes
1 cup olive oil
2 small shallots, diced
1 yellow bell pepper, diced
2 small Jalapeno diced
Pinch of Salt and Pepper
3 tbsp minced garlic
2 tbsp chopped fresh basil
2 tsp chopped fresh oregano
2 tbsp fresh lime juice
6 eggs
12/16 fresh basil leaf
Directions:

1.

2.
3.

4.

In a small bowl, combine the mayonnaise, adobo


and lime juice; add the salt and pepper whisk and
set aside
Cook the potatoes in boiling salted water for
about 3 minutes, set aside
In a large nonstick pan with 3 tbsp of the oil cook
the shallots, pepper, and diced jalapenos, till nice
and brown
Stir in the garlic, cook for 1 minute, set aside

5.

6.

7.
8.

9.

With the remaining 3 tbsp oil in the pan add the


sweet potatoes and cook, tossing frequently, until
the edges begin to brown
Return the onion and pepper mixture to the pan
stir in the basil, oregano, lime juice, salt, and
black pepper to taste
Set aside
Crack the eggs into the pan and fry them using
the oil left over in the pan if any or add little bit
just enough to get the eggs cooked
Portion the hash among 6 plates, top with a fried
egg, spoon of the mayo, and a basil leaf

Prosciutto, Fontina, and Sun-dried tomato


Fried Eggs
Serve: 4

Ingredients:
1 tbsp extra-virgin olive oil
3 medium cloves garlic, minced
8 oz baby spinach
Pinch of salt
Pinch of pepper
1 & cups Fontina shredded or in small pieces
cup Parmigiano-Reggiano grated
12 sundried tomatoes, drained and chopped
6 very thin slices prosciutto
4 large Eggs
Directions:

1.
2.
3.
4.
5.
6.
7.
8.

Heat oven to 250 degrees F


Cook the garlic in a saut pan in half the oil
Add the spinach, season it with salt and pepper
and cook, tossing, until wilted, about 2 minutes
Transfer spinach to a colander
Let cool for a couple of minutes, and gently
squeeze out the excess liquid from the spinach
In a medium bowl, toss the spinach with the
Fontina, Parmigiano, sun-dried tomatoes
In a saut pan fry the Eggs with the oil left
Top each evenly with the spinach mixture and set
the remaining prosciutto on top

SWEET
TOOTH

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Berries & Olive Oil Cheesecake Flapjacks


Serve: 10

Ingredients:
1 package cream cheese, softened
1/2 cup heavy cream

1 cup all-purpose flour


3/4 cup graham cracker crumbs
2 tbsp sugar
1 tsp baking powder
3/4 tsp baking soda
Pinch salt
2 eggs beaten
1 cups buttermilk
1/3 cup extra virgin olive oil
1 cup fresh blueberries
1 cup fresh raspberry
2/3 cup maple syrup room temperature
Directions:

1.
2.
3.
4.
5.
6.
7.
8.
9.

Mix Cream cheese and heavy cream together and


let sit room temperature
In a large bowl, combine flour, crackers, sugar,
baking powder, baking soda and salt.
Combine eggs, buttermilk and olive oil
Add to dry ingredients just until moistened.
Fold in Berries
Pour batter by 1/3 cupfuls onto oiled hot griddle
Turn when browned on bottom.
Cook until the second side is golden brown.
Spread topping over pancakes and add syrup

Blueberry & Honey Oatmeal

Serve: 2

Ingredients:
2 cups whole milk
1.5 cup quick- cooking oats
Pinch of salt
1/2 cup packed brown sugar
1 tsp ground cinnamon
1.5 cup fresh blueberries
2 tbsp of honey
Directions:

1.
2.
3.
4.
5.
6.

In a small saucepan, bring milk to a boil.


Stir in oats and salt.
Cook over medium heat until thickened
Stir in brown sugar and cinnamon.
Divide between 2 bowl
Top with blueberries and honey

Blueberry French Toast Mugs

Serve: 4

Ingredients:
4 slices Italian bread, cut into inch cubes
1 cup fresh or blueberry
3.5 oz cream cheese room temperature
4 eggs
1 cup non fat milk
1 tbsp Honey

Blueberry syrup:
3 tsp cornstarch
1/3 cup water
1 cups fresh blueberry
1 tbsp orange juice
2 tbsp honey
1 tsp grated lemon peel
Directions:

Divide bread between 4 greased custard cups


Sprinkle with blueberry and cream cheese
Top with remaining bread.
In a bowl, whisk the eggs, milk and honey; pour
over bread let rest for 1 hour in the fridge
5. Bake, uncovered, at 350 degrees for 35-40
minutes or until golden brown
6. In a small saucepan, combine cornstarch and
water until smooth
7. Add 1-1/2 cups blueberry, orange juice, syrup
and lemon peel. Bring to a boil; reduce heat
8. Cook and stir for 2 minutes or until thickened
9. Gently stir the remaining berries into syrup
10. Sprinkle French toast cups with cinnamon if
desired; serve with syrup.
1.
2.
3.
4.

Broiled Oranges & Strawberries with Honey &


Vanilla

Serve: 4

Ingredients:
2 large Oranges
4 strawberries cleaned and cut in small dices
3 tbsp honey
2 tbsp brown sugar
1.5 tsp pure vanilla extract
Directions:

1.
2.

3.
4.

5.
6.
7.
8.
9.

Position an oven rack about 4 inches below the


broiler and heat the broiler on high.
With a serrated knife, cut the oranges in even
halves. Using a spoon carve each section away
from surrounding membrane.
Leave the half pulp in the skin
Set the halves in a shallow broiler-safe pan. If
necessary, trim a thin slice off their bottoms so
they sit level.
In a small bowl, stir the honey, sugar and vanilla.
Pour over the oranges
Broil until bubbling and lightly browned on spots
Remove from the oven and let cool slightly.
Serve warm with small diced strawberries on top

Doughnuts Not Fried

Serve: 1 dozen

Ingredients:

4 small/medium potatoes, peeled and quartered


1 cup warm milk plus 1/4
2 Large eggs, lightly beaten
3/4 cup lard
3/4 cup sugar
1 tsp salt
4-1/2 cups bread flour
2-1/4 tsp active dry yeast
1 tbsp of extra melted butter for when the doughnuts are ready
Directions:

1.
2.

3.
4.

5.
6.
7.

8.
9.

Boil potatoes, then after they are cooled down


mash them
In a mixer with the hook attachment place the
milk, eggs, room temperature lard, sugar, salt,
bread flour and yeast, let the hook work for about
5 minutes till the yeast is activated
Add potatoes keep working the dough for about
10 minutes, place onto a floured surface
Knead an additional 1/4 to 1/2 cup flour if
necessary, the dough has to be really soft but
NOT sticky
Roll out dough to 1/2 inch thickness with a
rolling pin
Cut with a 3 inch doughnut cutter as many round
as you can fit
Place on greased baking sheets; cover with
a light weight towel and let rise until almost
doubled, about 30 minutes
Bake at 350 degrees for around 20 minutes or
until lightly browned
If you want brush warm doughnuts with melted
butter; dip in additional sugar if desired

Griddle Grandma Corn Cakes

Serve: 2

Ingredients:
1 cup all-purpose flour
2.5 tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
1 egg
1 can cream style corn
4 tbsp heavy cream

Directions:

1.

2.
3.

In a small bowl, combine the flour, sugar, baking


powder and salt. Combine the egg, corn, cream
and stir into dry ingredients just until moistened
Drop batter by 1/2 cupfuls onto a hot nonstick
griddle or non stick pan
Cook for 4- 5minutes on each side or until golden
brown

Hazelnut & Honey Waffles

Serve: 6 waffles

Ingredients:
2oz hazelnuts, toasted and skinned and sliced with a food
processor
5oz unbleached all-purpose flour
2oz cake flour
1/4 cup olive oil
3 medium eggs
1/4 cup brown sugar
cup honey
1 tsp pure vanilla extract
1/2 Tbs. baking powder
1/3 tsp baking soda
3/4 tbs table salt
1 cups buttermilk
Vegetable oil for waffle iron
Directions:

1.
2.
3.
4.
5.

In a bowl combine all the dry ingredients


In a different bowl combine the wet ingredients
Lightly stir the wet ingredients into the dry
ingredients until just combined
Let the batter rest for at least 20 minutes
Cook the waffles according to the waffle press
instructions

Illegal Apple Fritters

Serve: 30/35

Ingredients:
3 cup flour
1/3 cup sugar
2 tsp baking powder
Pinch of salt
2 tbsp condensed milk
2 eggs
1 cup skim milk
2.5 cups chopped peeled apples
Extra light olive oil for frying
Sugar and cinnamon for coating if desired
Directions:

In a large bowl, combine the first 4 ingredients


Whisk the eggs with both milks
3. Add to dry ingredients, stirring just until
moistened.
4. Fold in apples.
5. In a skillet, heat oil to 375 degrees. Drop the
batter into oil by teaspoonfuls; fry until golden
brown.
6. Drain on paper towels or on your husband
custom made Italian button shirt
7. Roll in sugar and cinnamon if you want too
8. There is no reason why they are really illegal but
they are so good that they should be outlaw
1.
2.

Milky Blueberry Oatmeal Bruleed with Ginger

Maple Cream

Serve: 4

Ingredients:
3/4 cup heavy whipping cream
1 tsp of ginger powder
tsp cinnamon
1 tbsp grated orange peel
2 tbsp maple syrup
4 cups milk
2 cups old fashioned oats
1/2 tsp salt
3 tbsp brown sugar
2 tbsp butter
2 cup fresh blueberry
1/4 cup sugar
Directions:

1.
2.
3.
4.
5.

6.

Bring cream, ginger, cinnamon and orange peel


to a boil
Simmer for 12/15 minutes then stir in maple
syrup and set aside
Bring milk to a boil. Add oats, salt; cook and stir
for 5/6 minutes
Stir in brown sugar and 1/3 cup ginger cream.
Cover and let stand for 2 minutes off the fire
Grease four 10-oz ramekins with the butter
then add oatmeal, then add blueberry over top;
sprinkle with sugar
Broil 5 inches from the heat for 5/8 minutes
or until sugar is caramelized and serve with

remaining ginger cream.

Nutella & Cherry Cream Cheese Crepes

Serve: 8

Ingredients:
1-1/2 cups milk
4 eggs
2 tbsp butter, melted
1 cup all-purpose flour
1 tbsp sugar
Pinch of salt
1 package cream cheese, softened
1/2 cup brown sugar
1.5 tsp vanilla extract
1lbs fresh cherry pitted and cut in half
1 small jar of Nutella
Directions:

1.
2.

3.

4.

In a large bowl, combine the milk, eggs and


butter, mix well
Combine the flour, sugar and salt in a separate
bowl and add the egg mixture to the dry mixture
and mix well
For filling, in a small bowl, beat cream cheese
until fluffy. Beat in brown sugar and vanilla until
smooth, add cherries and fold in.
Heat a buttered nonstick skillet; pour cup of

egg batter into the center of skillet

5.
6.
7.

8.
9.
10.

Lift and turn the pan to evenly coat bottom


Cook until top appears dry; turn and cook little
longer
Remove to sheet of Aluminum foil or waxed
paper, if you wont need all the crepes you can
freeze them up to 2 month wrapped in plastic
Repeat with remaining batter, greasing skillet as
needed
Spoon filling into the center of each crepe and
fold as you like
Drizzle with nutella

Ricotta Blueberry Pancakes

Serve: 8

Ingredients:
4 eggs
18 tbsp of Ricotta cheese
1 lb Bluberry
4 tbsp all-purpose flour
Pinch of salt
Dash of paprika
5 tbsp extra virgin olive oil
Directions:

1.
2.

Place eggs blueberry in a blender; cover and


process until blended
Transfer to a small bowl

3.
4.
5.
6.

7.

Stir in the flour, salt and Paprika


Heat 2 tbsp oil in a large nonstick skillet over
medium heat
Pour batter by 1/4 cupfuls into oil
Fry in batches until golden brown on one side,
then before turn scoop a tbsp of ricotta in the
middle, turn and brown on that side as well
Drain to absorb the excess moist

Strawberry & Balsamic Mascarpone Crepes

Serve: 8

Ingredients:
Special Crepes Batter:
3 eggs
1 cup milk
1 cup all-purpose flour
6 tsp butter, melted
1 tbsp sugar
1/2 tsp vanilla extract
Pinch of salt
Filling:
1 cup Mascarpone cheese
1 tbsp sugar
4 tsp minced fresh mint
1 tsp lemon juice
2 cups diced strawberries
cup aged balsamic Vinegar the older the better

Directions:

1.
2.
3.
4.
5.

6.
7.
8.
9.
10.

In a blender, combine the batter ingredients;


cover and process until smooth
For filling in a bowl, combine the cheese, sugar,
mint and lemon juice
Gently fold in strawberries
Cover and refrigerate for at least 1 hour
Melt 1 tsp butter in an 8-inch nonstick skillet
over medium heat; pour about 1/4 cup butter
into the center of skillet. Lift and tilt pan to coat
bottom evenly
Cook until top appears dry; turn and cook the
other side
Remove to a wire rack
Repeat with remaining batter
Spoon filling over crepes and fold
Drizzled with balsamic vinegar

Blueberry Sour Cream & Coffee Cake

Serve: 10

Ingredients:
1 cup butter, softened
1-1/3 cups sugar
4 eggs
3/4 tsp vanilla extract
3 cups all-purpose flour

1-1/2 tsp baking powder


1 tsp baking soda
Pinch of salt
1 tbsp soluble coffee
1 cup sour cream
Filling:
1/3 cup packed brown sugar
1/2 tbsp all-purpose flour
11 tsp ground cinnamon
2 cups fresh blueberries
Glaze:
1.5 cup confectioners sugar
3 - 4 tbsp heavy cream
Directions:
Combine butter and sugar until fluffy
Add eggs, one at a time, beating well.
Add in this order; vanilla, flour, baking powder,
baking soda and salt
4. Add to the mixture sour cream
5. Spoon 1/3 of the batter into a buttered and
floured 8-inch Pyrex pan.
6. Combine brown sugar, flour and cinnamon;
sprinkle half over batter.
7. Top with half of the berries and repeat the
process all over
8. Bake at 340 degrees for 1 hour or until a
toothpick inserted near the center comes out
almost dry.
9. Lower to 300 and cook for another 15 minutes
10. Cool for 20 minutes before removing from pan
11. Combine glaze ingredients and spread over the
1.
2.
3.

cake

Walnuts Orange Loaf of Heaven

Serve: 1 loaf

Ingredients:
3/4 cup butter, room temperature
1 plus 3/4 cups sugar, divided
2 eggs
2 cups bread flour
1/2 tsp baking soda
tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1 cup chopped walnuts
3 tbsp orange peel grated to a microplane
1/4 cup orange juice
Directions:

1.
2.
3.
4.
5.
6.

In a mixer with the paddle attachment, mix butter


and 1 cup sugar until light and fluffy
Add in the eggs
Combine flour, baking powder, baking soda and
salt
Add sour cream, mixing well after each addition,
take out from mixer
Fold in walnuts and orange zest
Transfer to a greased loaf pan and bake at 350

degrees for about 1 hour or until a toothpick


inserted near the center comes out clean

7.

In a small saucepan, combine orange juice and


remaining sugar till is thick and dense then pour
over warm bread

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Cinnamon Candied Bacon

Serve: 4

Ingredients:
12 slices thick-cut bacon
3 tbsp pure maple syrup
1.5 tbsp light brown sugar
1 tsp of ground cinnamon
Directions:

1.
2.

Position a rack in the center of the oven and heat


to 425 degrees F
Arrange the bacon slices side by side in an oven
pan and brush it with the maple

3.
4.

Sprinkle both sides evenly with brown sugar


mixed with cinnamon.
Bake until browned and crisp 20-25 minutes

Sweet Potatoes & Ricotta Cakes with


Caramelized Shallots and Mascarpone

Serve: 4

Ingredients:
3 tbsp olive oil
2 tbsp unsalted butter
4 small shallots, thinly sliced
Pinch of Salt
Pinch of Pepper
1 lb peeled sweet potatoes and cut in half lengthwise
1 cup ricotta cheese
1 large egg, lightly beaten
3 tbsp all-purpose flour
Mascarpone, for garnish
Directions:

1.

2.
3.

In a medium skillet, heat 1 tbsp each of the olive


oil and butter add shallots and cook, until very
soft and golden
Season with salt to taste and set aside
Boil the potatoes in water till cooked but still
hard to the touch, cool them down under running
cold water

4.

Grate the potatoes in a food processor fitted with


a medium grating disk then combine them with
the egg. Stir in the flour, salt and pepper and
ricotta

5.

In a 10-12-inch heavy skillet, heat the remaining


2 tbsp oil and 1 tbsp butter
Shape the potato mixture into 4 equal balls then
put them in the skillet and press on each with a
flat spatula to make a cake about 3.5 inches wide
Reduce heat to medium and cook until browned
on one both side
Flip to recrisp the first side, about 30 seconds.
Drain briefly on paper towels and then serve
garnished with a large spoon of mascarpone and
the caramelized onions.

6.

7.
8.

Salami, Pecorino & Pear Scrambled Eggs

Serve: 4

Ingredients:
4 small shallots, chopped
3 tbsp olive oil
6 eggs
1/2 cup milk
cup small diced pears
1/2 cup diced spicy salami
1/2 cup shredded pecorino cheese
Directions:

1.
2.
3.
4.

In a small skillet, saut the shallots in oil until


tender
In a small bowl, whisk eggs and milk
Add salami, pear and cheese; pour into skillet
Cook and stir until the eggs are completely set

Rich Bacon Chocolate Muffins

Serve: 18

Ingredients:
1 lbs bacon crispy bacon chopped in a food processor
12 oz bittersweet chocolate, chopped
8 oz unsweetened chocolate, chopped
1 plus 1/2 lb. unsalted butter
1 lb. all-purpose flour
4 cups sugar
12 large eggs, cracked into a bowl
Directions:

1.
2.
3.
4.

In a saucepan, melt the 2 chocolates with the


butter
In a large bowl, mix the flour and sugar with the
bacon
Whisk the eggs into the dry-ingredients
Pour the chocolate into the egg mixture and stir
until well blended

5.
6.
7.
8.

Refrigerate for 2 hours


Heat the oven to 350 degrees
Scoop about cup batter into each muffin tin or
till the tin are full
Bake for about 30 minutes

Hot Bacon Chocolate Mugs

Serve: 2

Ingredients:
3 cups whole milk
6 slice of bacon
cup of heavy cream
4 oz. bittersweet or semisweet chocolate, chopped into pieces
Directions:

1.
2.
3.
4.

In a baking dish crisp the bacon in the oven till


golden brown, save the bacon fat
Heat the milk in a saucepan until it just begins to
boil, mix the bacon fat in it
Remove the pan from the heat, add the chocolate,
and stir or whisk until well blended
Serve with bacon sticking out from the mugs

Cinnamon Candied Bacon

Serve: 4

Ingredients:
12 slices thick-cut bacon
3 tbsp pure maple syrup
1.5 tbsp light brown sugar
1 tsp of ground cinnamon
Directions:

1.
2.
3.
4.

Position a rack in the center of the oven and heat


to 425 degrees F
Arrange the bacon slices side by side in an oven
pan and brush it with the maple
Sprinkle both sides evenly with brown sugar
mixed with cinnamon.
Bake until browned and crisp 20-25 minutes
THE END

~~~~~

About The Author:


Fabio Viviani is a successful Chef, Restaurateur, Writer, Best
Selling Author and entrepreneur with a huge background in
Italian and Mediterranean food.
Internationally known for not only his cooking skills, but also
for his bigger than life personality, he cooks simple, soulful,
family-style food that will feed your soul well before your

eyes.
Fabio has been in the restaurant business since he was 12 years
old. Hes been cooking for celebrated personalities, major
events and tons, TONS of people, that are floating his two
Restaurant in California; Firenze Osteria in NoHo and Caf
Firenze in Moorpark.
His popularity increased exponentially after being voted Fan
Favorite on the Season 5 of the Emmy Award winning
show Top Chef.
Also one of the best contestant in the season 8 of the show
Top Chef: All Stars, Fabio works as a Spokesperson for
numerous Italian brands in U.S.A. in order to bring the Italian
passion for life to all the American households thanks also to a
strong web following since 2005.
Among the Brand that Fabio works with and represent we
find: Bertolli Olive Oil, Bialetti Cookware, Santa Margherita
Winery, Terlato Wine International, Egglands Best, Dacor
Kitchen and many more
Viviani currently lives in Moorpark, California, with his Turtle
and consistently strives to be a positive role model for his
family, friends and employees. All I want is everybody having
a good time in a place where work is considered hanging out
with family, I want to be everyones grandma says Fabio
In his time off Fabio is building a bigger pond for his turtle.
For more on the author:
http://fabioviviani.com