Tag Archives: brunch

The Best Brunch: Eggs Benedict

Tuesday, March 19, 2019 at 3:43 pm by Hamilton Beach

I love Eggs Benedict and order it at brunch all the time. I never, ever made it at home. To me, it was stuffy and labor intensive. Not to mention I had to poach eggs, which is the equivalent of retaking the SAT’s (they were hard for me). And whisking up a Hollandaise sauce can be on the complicated side. Two products have made this seemingly elaborate brunch staple easy, easy, easy. The Hamilton Beach® Egg Cooker will poach eggs to perfection while you toast the english muffins. No boiling water, adding vinegar, swirling or stirring needed. To see everything the Egg Cooker can do, watch the video below.

As for the sauce, our Single-Serve Blender allows you to put in all the ingredients, pulse a few times and have the creamy, buttery decadence that IS Hollandaise sauce. We served it with fruit-infused sparkling water and roasted asparagus. Trust me, try it at home (maybe for Mother’s Day?) and you will be amazed by the simplicity.

The Best Brunch: Eggs Benedict

Servings

The Best Brunch: Eggs Benedict

Servings

Ingredients

Eggs Benedict with Ham and Roasted Asparagus

2 large eggs
1 English muffin, split, toasted
4 slices baked ham
6 spears asparagus, roasted
Easy Blender Hollandaise Sauce (recipe follows)
fresh dill

Easy Blender Hollandaise Sauce

Servings:

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Instructions

Microwave butter in a microwave safe container on HIGH for 1 minute.
Place egg yolks and lemon juice in blender jar.
Cover and blend on pulse a few times, then blend on HIGH for 1 minute, gradually adding melted butter until mixture is thickened and smooth.

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TAGS: brunch, egg cooker, eggs benedict, hollandaise
CATEGORIES: breakfast, mother's day, sauces & dressing

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Eggs Benedict Breakfast Sandwich

Thursday, April 19, 2018 at 2:47 pm by Sarah DiPeppe

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If you’re a fan of brunch, you’re likely also a fan of eggs Benedict. The classic brunch dish combines english muffins, asparagus, ham, runny poached eggs, and rich, creamy hollandaise sauce. It’s truly the perfect recipe for bridging the gap between breakfast and lunch.

While eggs Benedict is undoubtedly delicious, it can be a bit labor-intensive. If your kitchen isn’t equipped with the amazing Hamilton Beach® egg cooker, you might struggle to make the perfectly poached eggs. Hollandaise isn’t the easiest recipe in the book either.

We scaled back eggs Benedict into a breakfast sandwich, making it easier to approach and enjoy any morning of the week – not just for Sunday brunch.

First, preheat your Hamilton Beach® Breakfast Sandwich Maker. It’s claim to fame is putting a hot, homemade breakfast on the table in 5 minutes or less. We’re a little biased, but we have to admit, it’s pretty great. Whether you’re ditching the bread and making a cheesy omelette or pre-making bacon, egg and cheese sandwiches to freeze for the week, there’s no excuse for skipping breakfast when this marvel is in your kitchen.

Once the Breakfast Sandwich Maker is preheated, lift the cover, top ring, and the heating plate. Place the bottom half of an english muffin (split side up) on the bottom of the Breakfast Sandwich Maker and top it with baby spinach and a slice of Canadian bacon. Baby spinach cooks a little easier than asparagus would in the Breakfast Sandwich Maker, so we improvised.

Lower the cooking plate and add one egg. Then add the other english muffin half on top and lower the cover. Cook for 4-5 minutes.

It’s not eggs Benedict without hollandaise sauce so we whipped up a quick version we adapted for the Hamilton Beach® single serve blender.

Drizzle the hollandaise on top like you would with classic eggs Benedict and grab and fork and a knife. Or serve it on the sandwich (like you would any other condiment) to make it a little easier to eat with your hands. Introduce the kids to eggs Benedict with this simple sandwich version during the week or put them on the Mother’s Day brunch buffet alongside mimosas and coffee cake.

Eggs Benedict Breakfast Sandwich

Ingredients

Servings:

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Instructions

Preheat Breakfast Sandwich Maker until green ready light comes on. Lift cover, top ring and heating plate.
Place bottom half of 1 English muffin, split-side up in bottom of Breakfast Sandwich Maker. Top with 4 spinach leaves and 1 slice of Canadian bacon.
Lower cooking plate and top ring. Add one egg to cooking plate.
Top with 1 top half of English muffin, split-side down.
Close cover. Cook 4 to 5 minutes.
Slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove sandwich with plastic spatula. Repeat with remaining ingredients.
Serve with Easy Blender Hollandaise Sauce

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TAGS: breakfast sandwich maker, brunch, Egg
CATEGORIES: breakfast, mother's day

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Sheet Pan Shakshuka for Two

Wednesday, February 28, 2018 at 4:15 pm by Sarah DiPeppe

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Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?

We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.

In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.

Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees – until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.

We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping – you won’t want to leave a bit of this dish behind.

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Sheet Pan Shakshuka for Two

Ingredients

2 tablespoons vegetable oil
1 large Anaheim chili, seeded and chopped
1/2 cup chopped onion
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground paprika
1/2 teaspoon ground black pepper
1 can (28 oz) Diced tomatoes
1 can (4 oz) hot Hatch chilies
4 large eggs
1/2 cup crumbled feta cheese
chopped parsley

Servings:

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Instructions

In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.

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TAGS: breakfast, brunch, dinner, eggs, lunch, shakshuka, sheet pan, sheet pan supper
CATEGORIES: breakfast, Everyday Recipes

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The Best of Both Worlds: French Toast Waffles

Thursday, December 28, 2017 at 3:43 pm by Sarah DiPeppe

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During the week, my go-to breakfast is a classic egg and cheese breakfast sandwich. It’s quick (under 5 minutes), thanks to the Breakfast Sandwich Maker. While the Breakfast Sandwich Maker never disappoints, sometimes I crave a little something sweet in the morning. That’s when the breakfast decisions get really difficult. “Do I want pancakes? What about big Belgian waffles? There’s always fluffy French toast. Hmmmm.”

The Test Kitchen blew my mind when they told me I didn’t necessarily have to choose. I could merge two sweet breakfast sensations into one best-of-both-worlds recipe – French Toast Waffles.

The recipe reads like you’re making classic French Toast but instead of cooking it on the stovetop, break out your waffle maker. In a bowl, whisk together eggs, milk, sugar, cinnamon and salt. Dip slices of bread into the mixture and coat on both sides. Place the dipped bread on the waffle plate and bake for 6 to 8 minutes – depending upon how crispy you like your waffles.

We topped these French toast waffles with a big pat of butter and a generous drizzle of maple syrup, but you could definitely add fresh berries or whipped cream (or both – yum). Whether you are serving them for a mid-week treat or at Mother’s Day brunch, French toast waffles are a breakfast food merger you’ve been waiting for.

The Best of Both Worlds: French Toast Waffles

Servings

The Best of Both Worlds: French Toast Waffles

Servings

Ingredients

2 large eggs
1/2 cup milk
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 slices bread
Fresh fruit sliced
butter
maple syrup

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Instructions

Heat waffle maker.
In a medium bowl, whisk together eggs, milk, sugar, cinnamon and salt.
Dip bread slices into egg mixture, turning to coat on both sides.
Place dipped bread on waffle plate.
Bake 6 to 8 minutes or until waffle stops steaming.
Serve with fresh fruit or butter and maple syrup.

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TAGS: breakfast, brunch, french toast, Mother's Day, waffle, waffle maker, waffles
CATEGORIES: breakfast, From the Test Kitchen, Fun with kids, mother's day

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Overnight Breakfast Strata

Friday, November 10, 2017 at 12:10 pm by Sarah DiPeppe

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The holiday season is a great time for your Hamilton Beach® roaster oven to reach it’s maximum potential. While the roaster oven cooks a mean Holiday turkey, that’s not all it can do. From baking a cheesecake to making a vat of chili, the roaster oven really can do it all.

This overnight breakfast strata is the perfect recipe for feeding an army – or in this case the relatives or out-of-town friends who are crashing at your home this holiday season.

You can prep it the night before and have ready to cook in the morning. A little planning goes a long way, especially during the holidays when things are busy, busy, busy.

The night before, remove the roaster oven baking pan from the base and spray with non-stick cooking spray. Then layer croutons, ham, cheese, spinach, and red peppers in the pan. Feel free to leave the ham out if you prefer a vegetarian strata. You can also substitute cooked bacon or sausage (or both) if your family has a breakfast meat preference.

In a large bowl, beat eggs, milk, half and half, salt and pepper with a hand mixer for about 2 minutes. Then pour the egg mixture over the ingredients in the roaster oven pan. Cover with plastic wrap and refrigerate overnight.

When you wake up, heat the roaster oven to 275˚while you brew the first pot of coffee. Then add the baking pan to the roaster oven base, put the lid on, and bake for an hour and 45 minutes to 2 hours until the mixture is almost cooked through.

Remove the lid and bake for an additional 30 minutes until the center of the strata is set.

This roaster oven strata is a sight to see. It’s light and fluffy, packed with colorful veggies and plenty of protein. If you need a breakfast you can make the night before and won’t have any trouble feeding the entire family, make this roaster oven breakfast strata. You might even have enough to reheat the next few mornings.

Overnight Breakfast Strata

Servings

Overnight Breakfast Strata

Servings

Ingredients

2 packages (5 ounces each) seasoned croutons
2 package (5 ounces each) butter and garlic croutons
3 cups coarse chopped cooked ham
1 package (8 ounces) finely shredded cheddar cheese
1 bag (12 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (12 ounces) chopped roasted red pepper, drained and patted dry
18 large eggs
3 cups milk
3 cups half and half
1 teaspoon salt
1/2 teaspoon ground white pepper

Servings:

Units:

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TAGS: breakfast, brunch, eggs, strata
CATEGORIES: From the Test Kitchen, Healthy Eating, Holidays

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