Breakfast Throwdown: Runners-Up

SECOND PLACE


AURÉLIE:
EGG AND CHORIZO TORTILLA PIE SERVED WITH CORN SALSA


The pie
4 eggs
2 corn tortillas
1 medium-sized smoked chorizo (mild or spicy) diced
2 tbsp sour cream
1 cup grated cheese (any melty cheese works but I recommend anything with jalapeno)
Olive oil
Salt and pepper to taste

Directions
1. Preheat oven to 375.

2. Vigorously whisk eggs (the longer you whisk, the fluffier your omelette will be). Add salt and pepper

3. Heat the olive oil on medium-high in a small pan (one roughly the same size as your tortillas). Brown chorizo until crispy (about 5 minutes) and remove from pan.

4. Turn down the heat to low and add the eggs to the chorizo oil in pan. Cook 2-3 minutes and add the chorizo. Cover and continue to cook until omelette is firm enough to remove from pan in one piece, but eggs are still slightly runny.

5. Spread some sour cream on both tortilla rounds. Remove omelette from pan and lay on one tortilla. Sprinkle grated cheese over omelette. Cover with second tortilla. Wrap the pie in aluminum foil and place in center of oven. Bake for 15 minutes until cheese is melted and the tortillas are heated through. Remove from oven and let stand for a few minutes before cutting the pie into four. Serve with corn (or regular) salsa, sour cream, and chopped cilantro.

The corn salsa
2 cups frozen corn (thawed)
½ cup chopped red onion
3 tbsp chopped cilantro
1 lime
1 tsp paprika
1 tbsp Siracha sauce
1 tbsp olive oil
Salt and pepper to taste

Directions
1. Combine all ingredients in a bowl and mix well. Prepare at least one hour before serving or the night before.
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THIRD PLACE


STEVE: CRÊME BRULÉ MARINATED FRENCH TOAST WITH STRAWBERRIES AND BANANAS

French Toast
(Makes 6 servings)
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
2/3 cup granulated sugar for topping

Directions
1. Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices.

2. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?

3. Preheat oven to 325

4. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) and pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. You can also soak them overnight in the fridge. No need to flip them if so.

5. Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast.

6. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm.
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PETE:
SMOKED PROVOLONE OMELET WRAPPED IN PROSCIUTTO SERVED ON A FRESH BEAUBIEN BAGEL
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CATHERINE: HOMEMADE BEANS AND CRETON
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KATHERINE: BACON, CHEDDAR, AND RED PEPPER SCONES – BLUEBERRY SCONES WITH CLOTTED CREAM

These are the best scones I have ever eaten! Unlike traditional dry and crumbly scones, these are moist and incredibly flavorful! Make these for a special occasion and/or person and you will be begged for the recipe! I was reticent to share this recipe, but finally decide the goodness was too good not to! Enjoy, because your friends will!

Blueberry Scones (courtesy of Curiously Ravenous)
8 Tbsp unsalted butter, frozen solid, plus additional 2 Tbsp, melted for brushing
1 1/2 cup fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar, plus extra for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp lemon zest

Bacon, Red Pepper, and Cheddar Scones
8 Tbsp unsalted butter, frozen solid, plus additional 2 Tbsp, melted for brushing
1/2 cup diced red pepper
1 cup shredded sharp cheddar
1/2 cup bacon in bits
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Directions (make adjustments for salty scones)
1. Adjust oven rack to middle position and heat oven to 425 degrees. With the large holes on a box grater, grate the 8 tablespoons of frozen butter. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in chilled medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

7. For blueberry scones, serve with clotted cream. mmmmmm!
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MANY:
QUAIL EGG, BACON, AND CHEDDAR SERVED ON MINI FAIRMOUNT BAGEL
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JULIE-ANNE:
FLUFFY NUTELLA SOUFFLÉ SERVED WITH BERRY COULIS

Nutella Soufflé
3 tbs unsalted butter, softened
250 g Nutella
4 large egg whites
4 large egg yolks
1 tsp pure vanilla extract
Pinch of salt

Directions
1. Preheat oven to 375° F.

2. Grease a large ramekin with the butter (helps soufflé rise). Chill the ramekins for 5 minutes. Grease the ramekin a second time (prevents the soufflé from sticking to the ramekin).

3. Melt the Nutella in a bain marie.

4. Meanwhile in a medium sized bowl, whisk egg whites until stiff peaks form.

5. In a large bowl, whisk the egg yolks, the melted Nutella, the vanilla and the salt until well combined.

6. Fold in 1/3 of the stiff egg whites to the Nutella mixture with a large spatula to loosen the mixture. Fold in 1/2 of the remaining egg whites, cutting through the mixture. Fold in the rest of the egg whites while taking care not to lose volume.

7. Pour the mixture into the ramekin.

8. Bake the soufflés until the top is set but jiggles when moved, 16 to 18 minutes.

9. Serve immediately with the coulis. Since I had to serve it a few hours after preparing it, the soufflé had deflated (also known as a fallen cake).. I just warmed it up a little added the coulis and it was fantabulous!

Berry Coulis
1 bag of Mixed frozen berries
A splash of lemon juice
Sugar to taste

Directions
1. Let the berries thaw for about an hour in a medium sized bowl (If time is a luxury just defrost them in the microwave)

2. Puree the fruit with a mixer until completely liquid

3. Stir in the lemon

4. Stir in sugar to taste

5. Pour the mixture through a fine colander to remove seeds and pulp. If the liquid is too thick use a spatula to help push it through.
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AMANDA:
BLUEBERRY CINNAMON STICKY BUNS
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KIM:
BUCKWHEAT WAFFLES TOPPED WITH WHIPPED CREAM, HOMEMADE BLACKBERRY JAM, AND PANSY FLOWER

IS YOUR MOUTH WATERING YET!?!?

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