Category: Recipes

Crustless Mini-Quiche - Crème Fraîche for Breakfast - Day 16 of 30 #CremeFast

3/1/2017

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CRUSTLESS MINI QUICHE (aka SINGLE SERVING BREAKFAST MUFFINS) | adapted from willcookforfriends.com

Ingredients:

Base:

12 large eggs
½ cup crème fraîche
¼ cup milk
2 TBSP fresh parsley, chopped
2 TBSP fresh basil, chopped (or other herb)
¼ tsp. salt
¼ tsp. pepper

Filling:

1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
¼-1/2 cup onion, diced fine
1 jalapeno pepper, seeds and veins removed, diced fine (optional)
Add-ins (optional):
1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
1 lb. bacon, sausage, or other meat, fully cooked

Instruction:

If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
Preheat oven to 375 degrees F., and thoroughly grease a muffin tin.
In a large bowl, whisk together the eggs, milk, crème fraîche, parsley, basil, salt, and pepper. Set aside.
Get all your veggies diced up and ready to go. Optionally, you can sauté your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave, or a few minutes in a preheated oven or toaster oven.

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Baked Oatmeal - Crème Fraîche for Breakfast - Day 15 of 30 #CremeFast

2/28/2017

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Make-Ahead Baked Oatmeal

This recipe is a great idea to make ahead for the week and refrigerate portions for those more hurried mornings. That is, assuming you don't eat it all the day you make it!

Ingredients:

2 tablespoons unsalted butter, melted, plus more for greasing dish
2½ cups rolled oats
¾ cup pistachios, chopped
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup crème fraîche, plus more for serving
2 cups whole milk
1 egg
¼ cup honey
1 teaspoon vanilla extract
1 cup frozen cranberries

Instructions:

Heat oven to 350°F and butter a 9-by-5-inch baking dish. Set aside.
In a large bowl, combine oats, pistachios, cardamom, ginger, baking powder, and salt, and stir.
In a medium bowl whisk crème fraîche, milk, egg, honey, and vanilla. Pour mixture into dry ingredients, and stir to combine. Gently fold in cranberries.
Pour mixture into buttered baking dish, brush the top of the oatmeal with melted butter, and bake for 25 to 35 minutes. Cool slightly, and serve with an extra dollop of crème fraîche if you like.

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Toasted Pumpkin Muesli - Crème Fraîche for Breakfast - Day 14 of 30 #CremeFast

2/27/2017

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Toasted Pumpkin Muesli | adapted from MimimalistBaker.com

Prep time: 5 mins
Cook time: 15 mins
Serves: 7 (1/2 cup servings)

Ingredients:

1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
1/2 cup (32 g) raw pumpkin seeds
1/2 cup (56 g) raw almonds (or pecans)
1/2 cup (56 g) raw sunflower seeds
3 Tbsp (30 g) hemp seeds
2 Tbsp (24 g) chia seeds
1/4 cup (35 g) dried cranberries
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice

Instructions:

Preheat oven to 325 degrees F.
Arrange oats, pumpkin seeds, almonds, and sunflower seeds on baking sheet and spread into an even layer. If any of your nuts or seeds are already roasted, do not add them to the pan and reserve to add later.
Bake for 10-15 minutes, or until lightly toasted and golden brown, stirring once at the halfway point.

Optional serving add-ons include fresh fruit (I love banana) and/or a drizzle of maple syrup. Enjoy!

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Scrambled Egg and Salmon Sandwich - Crème Fraîche for Breakfast - Day 13 of 30 #CremeFast

2/26/2017

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Crème Fraîche Scrambled Egg and Smoked Salmon Sandwiches

Makes 4 sandwiches

Ingredients:

4 English muffins, split in half
8 large eggs
1 heaping tablespoon crème fraîche
1 tablespoon mixed finely chopped fresh chives and fresh dill
Salt and pepper
1 tablespoon butter, plus more for buttering the English muffins
4 slices smoked salmon

Instructions:

Toast the English muffins, then spread the cut sides with a thin layer of butter.
In a large bowl, whisk the eggs, crème fraîche, herbs, and a pinch of salt and pepper until just combined.
Heat the 1 tablespoon of butter in a large nonstick skillet over medium-low heat until melted.
Pour in the egg mixture. Using a rubber spatula, move the eggs around the pan, pushing the cooked parts off the bottom of the pan. If the eggs are cooking too quickly, reduce the heat. Stir the eggs gently but constantly until they are just set but not dry. Remove from the heat.
Divide the eggs over the English muffin bottoms. Drape each one with a slice of smoked salmon, and top with English muffin tops.

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Banana Pancakes with Pineapple - Crème Fraîche for Breakfast - Day 12 of 30 #CremeFast

2/25/2017

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Banana Pancakes w/ Pineapple (and Crème Fraîche)

Ingredients:

Pineapple Marmalade

1/2 lemon, thinly sliced, seeds removed
3 cups finely chopped pineapple (from about 1 medium pineapple)
1 cup sugar

Whipped crème fraîche

1 cup crème fraîche
1 tablespoon sugar

Pancakes

2 cups all-purpose flour
1 teaspoon kosher salt
2 large eggs
2 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, melted
4 ripe bananas, peeled, sliced 1/4" thick

Preparation:

Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan.
Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Let cool completely.
Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp.butter, and 1 cup water in a medium bowl.
Heat 1/2 tablespoons butter in a medium nonstick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5-6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer.
Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
Serve pancakes with pineapple marmalade and whipped crème fraîche.

DO AHEAD
Marmalade can be made 2 weeks ahead to save time in the morning. Store covered and chilled.

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Baked Eggs and Mushrooms in Ham Crisps - Crème Fraîche for Breakfast - Day 11 of 30 #CremeFast

2/24/2017

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BAKED EGGS AND MUSHROOMS IN HAM CRISPS |
adapted from GOURMET, February 2002

YIELD: Makes 6 servings
ACTIVE TIME: 45 min
TOTAL TIME: 1 1/4 hr

INGREDIENTS:

3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

PREPARATION:

Preheat oven to 400°F.
Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of
cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks'note: The eggs in this recipe are not fully cooked. Please adjust cook time if salmonella is a concern in your area.

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Cranberry Orange Scones - Crème Fraîche for Breakfast - Day 10 of 30 #CremeFast

2/23/2017

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Cranberry Orange Scones | Adapted from epicurious.com

INGREDIENTS:

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated orange peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup fresh cranberries
1/4 cup crème fraîche
3 tablespoons fresh orange juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar

PREPARATION:

Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk crème fraîche,orange juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)

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Spinach & Caramelized Onion Frittata w/ Sweet Potato Crust - Crème Fraîche for Breakfast - Day 9 of 30 #CremeFast

2/22/2017

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Spinach & Caramelized Onion Frittata w/ Sweet Potato Crust | Adapted from Vitamin-Sunshine.com

Ingredients:
Sweet Potato Crust

1 teaspoon olive oil
1 large sweet potato
sea salt & freshly ground black pepper, to taste

Frittata

2 teaspoons olive oil
1 red onion
sea salt, to taste
1/2 cup crème fraîche
8 large eggs
½ cup frozen spinach, thawed (or 2 cups fresh spinach)
⅓ cup shaved or grated parmesan
½ teaspoon italian seasoning
¼ teaspoon sea salt
freshly ground black pepper, to taste

Preparation:

Preheat oven to 425ºF.
Shred the sweet potatoes (peeling the sweet potato first is optional). I do this in my food processor, and it takes seconds.
Coat the bottom of a baking dish with 1 teaspoon olive oil.
Add the sweet potatoes, and lightly season with sea salt and black pepper.
Cover tightly with foil, and bake for 30 minutes.
While the sweet potatoes are baking, thinly slice the onion, and add it to a frying pan with 2 teaspoons of olive oil. Cook over medium low heat, stirring occasionally, until the onions have softened. Season with sea salt. If they seem dry, rather than adding more oil, add a few tablespoons of water. Set aside when the onions are very soft and caramelized.
Beat the eggs with crème fraîche, and mix in thawed spinach (or chopped fresh spinach), parmesan, and spices.
When the sweet potatoes have finished cooking, remove the baking dish, and let cool for 5 or 10 minutes.
After it's cooled down a bit, loosen the foil. Use a dish towel to protect your hand from the heat, and compress the sweet potatoes to form a crust.
Once the crust has been formed, add the egg mixture. Top the egg mixture with caramelized onions.
Cover the dish tightly with foil, and bake at 425ºf for another 20 minutes.
Remove the foil, and lower the oven temperature to 320ºf. Bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center.
Sprinkle with extra parmesan, and enjoy!

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Pumpkin Pie Green Smoothie - Crème Fraîche for Breakfast - Day 8 of 30 #CremeFast

2/21/2017

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Pumpkin Pie Green Smoothie | adapted from minimalistbaker.com

Ingredients:

1 small frozen ripe banana
1/4 cup (50 g) pumpkin purée (not pumpkin pie mix)
1 1/4 cup (~80 g) spinach (best if frozen*)
1/4 cup (60 ml) milk
1/4 cup crème fraîche
1/2 tsp pumpkin pie spice

Instructions:
Add all ingredients to a blender and blend until creamy and smooth, scraping down sides as needed. If too thick, add more milk. Taste and adjust flavor as needed. For more pumpkin flavor, add more pumpkin pie spice. For more sweetness, add more banana. Serve immediately. Best when fresh, though will keep in the refrigerator well covered up to 2 days.

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Stuffed Breakfast Peppers - Crème Fraîche for Breakfast - Day 7 of 30 #CremeFast

2/20/2017

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Stuffed Breakfast Peppers | adapted from paleogrubs.com

Ingredients:

3/4 cup crème fraîche
4 bell peppers, halved
8 eggs
1 onion
2 cup white mushroom
1 cup carrots
2 cups spinach
1/2 tsp of cayenne pepper
Salt and pepper to taste

Instructions:
Preheat oven to 375 degrees Fahrenheit. Dice up vegetables of choice. In a medium sized bowl, mix eggs, crème fraîche, salt, pepper, cayenne pepper, and vegetables. Cut peppers into equal halves and remove core and all seeds. Fill each pepper halve half full of egg mixture. Add extra vegetable to the top to fill in any empty space. Place on baking sheet (might want to use parchment paper) and cook approximately 35 minutes or until eggs are cooked to your liking.

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Crustless Mini-Quiche - Crème Fraîche for Breakfast - Day 16 of 30 #CremeFast

CRUSTLESS MINI QUICHE (aka SINGLE SERVING BREAKFAST MUFFINS) | adapted from willcookforfriends.com

Baked Oatmeal - Crème Fraîche for Breakfast - Day 15 of 30 #CremeFast

Make-Ahead Baked Oatmeal

Toasted Pumpkin Muesli - Crème Fraîche for Breakfast - Day 14 of 30 #CremeFast

Toasted Pumpkin Muesli | adapted from MimimalistBaker.com

Scrambled Egg and Salmon Sandwich - Crème Fraîche for Breakfast - Day 13 of 30 #CremeFast

Crème Fraîche Scrambled Egg and Smoked Salmon Sandwiches

Banana Pancakes with Pineapple - Crème Fraîche for Breakfast - Day 12 of 30 #CremeFast

Banana Pancakes w/ Pineapple (and Crème Fraîche)

Baked Eggs and Mushrooms in Ham Crisps - Crème Fraîche for Breakfast - Day 11 of 30 #CremeFast

BAKED EGGS AND MUSHROOMS IN HAM CRISPS |
adapted from GOURMET, February 2002

Cranberry Orange Scones - Crème Fraîche for Breakfast - Day 10 of 30 #CremeFast

Cranberry Orange Scones | Adapted from epicurious.com

Spinach & Caramelized Onion Frittata w/ Sweet Potato Crust - Crème Fraîche for Breakfast - Day 9 of 30 #CremeFast

Spinach & Caramelized Onion Frittata w/ Sweet Potato Crust | Adapted from Vitamin-Sunshine.com

Pumpkin Pie Green Smoothie - Crème Fraîche for Breakfast - Day 8 of 30 #CremeFast

Pumpkin Pie Green Smoothie | adapted from minimalistbaker.com

Stuffed Breakfast Peppers - Crème Fraîche for Breakfast - Day 7 of 30 #CremeFast

Stuffed Breakfast Peppers | adapted from paleogrubs.com

As the Butter Churns

Use your Butter Judgement...

Author: Ellen Fagan and Victoria Peila

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CRUSTLESS MINI QUICHE (aka SINGLE SERVING BREAKFAST MUFFINS) | adapted from willcookforfriends.com

Make-Ahead Baked Oatmeal

​Toasted Pumpkin Muesli | adapted from MimimalistBaker.com

Crème Fraîche Scrambled Egg and Smoked Salmon Sandwiches

Banana Pancakes w/ Pineapple (and Crème Fraîche)

​BAKED EGGS AND MUSHROOMS IN HAM CRISPS |adapted from GOURMET, February 2002

Cranberry Orange Scones | Adapted from epicurious.com

Spinach & Caramelized Onion Frittata w/ Sweet Potato Crust | Adapted from Vitamin-Sunshine.com

Pumpkin Pie Green Smoothie | adapted from minimalistbaker.com

Stuffed Breakfast Peppers | adapted from paleogrubs.com

As the Butter Churns

Use your Butter Judgement...

Author: Ellen Fagan and Victoria Peila

Categories

Archives

Where our HEart is

FOLLOW US

what our customers are saying

Toasted Pumpkin Muesli | adapted from MimimalistBaker.com

BAKED EGGS AND MUSHROOMS IN HAM CRISPS |
adapted from GOURMET, February 2002