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Yummy Link: Strawberry Chocolate Chunk Shortcakes

partysugar — Mon, 09 Jun 2008 11:15:32 -0700

I love combining two desserts to make one new, delicious dessert. In this recipe for strawberry chocolate shortcakes and chocolate-dipped strawberries meets classic strawberry shortcake. What a wonderful way to wow guests! - Eggs on Sunday

Yummy Link: Breakfast Crostini

partysugar — Tue, 04 Mar 2008 06:28:31 -0800

I have a weakness for runny poached eggs. Especially when they're on top toasted bread and crispy bacon. Throw in some fresh shaved parmesan and I am in heaven. This breakfast crostini is a gourmet version of the classic egg sandwich. - Eggs On Sunday

Sunday Dinner: Baked Eggs with Spinach and Mushrooms

partysugar — Sun, 23 Mar 2008 01:03:51 -0700

If you love the taste - and the runny center - of fried eggs but don't like the "fried" part of the equation, you should think about baking the eggs. Baked eggs are delicious, simple to make, and wonderful for dinner. Remember eggs aren't just good at breakfast, they're divine any time of day! They make an exceptional vegetarian meal especially when paired with a medley of vegetables. A sprinkling of Parmesan cheese finishes off these baked eggs that are nestled on a bed of mushrooms and spinach.

To take a look at the recipe, read more.

Baked Eggs with Spinach and Mushrooms
From Gourmet magazine

Ingredients

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan

Directions

Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes.
Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes.
Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.
Remove skillet from heat and make 4 large indentations in spinach mixture.
Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Serves 4.

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Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

The Easiest Biscuits This Side of Pie

OnSugar Blog — Thu, 18 Feb 2010 14:00:15 -0800

Here, OnSugar blog Fresh Tart teaches us how to make simply delicious cream biscuits.I'm serious - I've made buttermilk biscuits a few times and while they're not difficult, they require...buttermilk...which I don't consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some random Sunday morning. Which is probably a good thing, given that biscuits are neither particularly nutritious nor light.

But whatever, I'm not going to make them every day, or even every week, and despite hailing from the not-South, I love biscuits, oh my goodness do I love them. Forget honey and jam, I don't need them sweet (although they're lovely that way), I crave them with eggs or sausage or bacon, oh yeah. Rib-stickin', with hot black coffee, ready to work on the ranch. Or to grab my camera, take a few pictures, sit down, and write about it all.

Learn more about her ridiculously easy Southern treat, which doesn't require buttermilk, after the jump.

A Look at the Food & Wine Classic Quickfire

partysugar — Fri, 26 Jun 2009 08:00:39 -0700

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading

Jack in the Box Expands Breakfast Menu

partysugar — Wed, 13 Aug 2008 11:15:46 -0700

Jack in the Box has announced its plan to jump on the fast-food breakfast bandwagon with its new Breakfast Bowl, an entire, portable meal. A mix of eggs, hash browns, cheese, peppers, and meat, the dish is a "Sunday brunchworthy meal" to be "enjoyed on a weekday schedule." Jack in the Box hopes to satisfy consumers' need for a hearty breakfast on the go.

Of the fast-food giants, currently McDonald's has the highest amount of breakfast sales. Only time will tell if Jack in the Box's Breakfast Bowls will become as popular as the Egg McMuffin. In other breakfast news, Denny's will compete with the Breakfast Bowls with its new to-go meal that involves a two-tier takeout container filled with bacon, eggs, and pancakes.

Do you eat breakfast at fast-food restaurants? Will you try Jack in the Box's Breakfast Bowl?

Source

How Well Do You Know Eggs Benedict?

partysugar — Wed, 16 Apr 2008 01:27:33 -0700

Who knew April was such a fabulous month?! Not only was Sunday National Grilled Cheese Day, but today - April 16th - is National Eggs Benedict Day! Eggs Benedict is one of my all time favorite dishes. To celebrate my love for this tasty breakfast dish, I've put together a quiz. What are you waiting for? Get started!

Source

Take the quiz

Come Party With Me: Easter - Menu (Brunch, Part 1)

partysugar — Tue, 03 Apr 2007 05:58:32 -0700

Easter is this Sunday and you know what that means, everyone is scrambling around prepping for family brunches, lunches, and dinners. This week I'm helping you (check out the Easter egg invitations I made yesterday) plan the perfect springtime celebration with not one, but two fabulous menus! If you're like me and can't decide wether you want to host a brunch or a dinner (both are quintessentially Easter) take a look at each of my menus and choose the one you like better. Let's start this morning with the brunch menu. Don't go crazy with too many hard-to-make breakfast foods like personalized omelets. Keep it simple with make-the-night-before dishes such as poached egg brioche and maple glazed bacon (the bacon can cook in the oven while you shower). For the recipes, read more

Poached Egg Brioche
From Bon Appetit magazine

12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.
Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.
Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately.
Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

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Maple-Glazed Bacon
From Ina Garten

3/4 pound thick-cut smoked bacon (16 slices)
1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown.
Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
Transfer the bacon to a plate lined with paper towels and serve warm.

Serve 4-8.

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Think I forgot about your sweet tooth? Think again, check back later for the sweet, fruity recipes to round out my Easter brunch menu. Hosting your own Easter Sunday brunch, share your menu with me below!

Yummy Link: Cup Pies

YumSugar — Mon, 25 Feb 2008 03:08:31 -0800

If cupcakes are cute because they're individual cakes then the same must be said for cup pies! - Eggs on Sunday