11/5/17

MY KITCHEN Outreach Recipes: Toad in a Hole

Toad in the Hole

For my friend, Sharon!

This is one of the first recipes I learned as a child, and one of the first I taught my own daughter. It’s a great “first step” recipe when teaching kids to cook, and is always a part of our egg class, in our 6-week MY KITCHEN Outreach series.

My kiddo is ten now, and has moved on to omelets and frittatas, but no TeamPerk camping trip would be complete without a breakfast of Toad in the Hole, and a side of English -style bacon!

BTW, before I get outraged letters from my friends “across the pond”…this “American” breakfast is not to be confused with the British Toad-In-The-Hole, which is sausages baked in Yorkshire pudding batter, and hails from England.

Also know as: “Eggs in the basket”, “bird’s nests”, “one eyed jack”, “cowboy eggs”, “gashouse eggs”, “a hole in one”, “eggs in a nest”, “eggs in a frame”, “rocky mountain toast” (which would make me think of a very different dish, lol), “spit in the ocean” (yuck), and “popeye eggs.”

Whatever you call it, is a super simple, delicious, one-pan breakfast!

One of our current amazing MY KITCHEN students, Noah, has fallen in love with this recipe, and makes it regularly for his family. He’s even asked for his own skillet, spatula, and biscuit cutter for Christmas! (Which warms this old chef’s heart.)

Toad in the Hole recipe

Noah and his masterpiece!


 
Noah’s Toad in the Hole

  • 1 slice of bread
  • 1 teaspoon butter or margarine
  • 1 fresh egg
  • 1 slice deli-style honey ham
  • Salt and pepper to taste

Use a biscuit cutter* to cut a 3-in. hole in the middle of the bread. In a small skillet, melt the butter; place the bread in the skillet, over medium heat.

Crack an egg into each bread hole (be careful not to break the yolk), and cook for about 2 minutes over medium heat until the bread is lightly browned.

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Turn, add the diced ham to the other side of the pan, and cook the other side until egg reaches desired consistency.

Plate, season with salt and pepper, and spoon the warmed ham over the top.

Serve immediately.

*If you don’t own a biscuit cutter (get one, they’re cheap!), a wide-mouth juice glass will work. My dad cut both ends out of a tuna can, and used that same can for more than 30 years to make this dish (and his buttermilk biscuits!)

Optional: Lay 1 slice of cheese on each egg and then the bread rounds, after flipping. I use thin-sliced American cheese, because I like how it tastes with egg yolk, and it melts quickly. Noah preferred a Mexican shredded cheese blend. He also adds an additional egg…my kind of cook!

Home Chef Note:  Waste not, want not. Toast the circle of bread in the same pan with the Toad in the Hole!

Go Cook!

~Chef Perry
chefperryperkins.com

07/20/16
Classic Ham & Cheddar Omelet Recipe

The Classic Ham & Cheese Omelet

Classic Ham & Cheddar Omelet Recipe


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According popular legend of the omelette became popular when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières.

Napoleon feasted on a local specialty, an omelette, prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

    3 free-range eggs, room temp.
    2 Tbsp. butter
    1 oz sharp cheddar
    1 thick slice ham, diced
    2 Tbsp. sauteed onions
    salt and freshly ground black pepper
    1 tsp. garlic, minced
    1 Tbsp freshly chopped cilantro

Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.

Classic Ham & Cheddar Omelet recipe

Saute onions and garlic with half of the butter, salt and pepper. When onion soften, add diced ham and cook just long enough to heat through. Set aside.

Classic Ham & Cheddar Omelet recipe



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Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked center of the omelette. Cook again, until the omelette has set further, then push those set parts into the center of the omelette again.

Repeat the process until the eggs have just set but the omelette is still soft in the center.

Put the cheese and three-quarters of the ham in the center of the omelette and cook until the cheese has melted.

Classic Ham & Cheddar Omelet recipe

Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Tilt the pan to slide the eggs to the end, and gently flip to tri-fold your omelet, then remove the pan from the heat and tilt it slightly to move the omelette back to the edge of the pan. Slide the omelette onto a serving plate. Sprinkle over the cilantro and serve with multi-grain toast.

Classic Ham & Cheddar Omelet

To take this recipe to the next level, place the uncut ham in your Traeger or smoker for 20 minutes prior to making your omelet.

Enjoy!

Chef Perry
MY KITCHEN Outreach Program
www.joinmykitchen.com



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03/7/16

Over-salted Bacon (and the BEST poached eggs…)

Over-salted Bacon

Nothing’s better than bacon, right?

Well, not always…

Bacon, even good bacon, can vary from slab to slab. Recently I picked up some of the really good stuff, and was disappointed to find the first bite was like chewing on a salt lick. Ugh.

However, having shelled out a pretty penny on this stuff, I decided to see what I could do to make it more palatable. This is an old trick I learned from my dad, and it works really well.

Oversalted Bacon

Fill a skillet with about an inch of water and bring to a simmer. Boil your bacon for about a minute, flipping once, and swishing it about a bit in the water. Remove the bacon, and either discard the water, or save for making the best poached eggs you’ve ever had! (See more, below).

Over-salted Bacon

Return the bacon to the pan, and fry to your liking (I like it crispy.)

Cooking bacon in water

90% of the time, this will solve your salty problem. If not, either toss it, or save it for BLT’s.

bacon broth poached egg

Best Poached Eggs, Ever!

Once you’ve removed your bacon, allow the simmering water to reduce by half, adding a little unsalted butter. Poach your eggs in this bacon-y goodness, with a little shake of fresh ground black pepper.

Amazing!

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

02/15/16
PotatoEggCheeseBurrito__47889.1378001962.1280.1280

My 7 Favorite Recipes for National Breakfast Week


It’s National Breakfast Week!

Here’s a week’s worth of my favorite ways to start the day…


7. Patatas y Huevos Burritos

A little taste of my own childhood. Hearty and filling…lots of love on very little coin.

 


6. Sriracha Bacon Pancake Wraps

This recipe was actually invented while racing out of Chef Terry’s kitchen one day, on our way to a cooking event.

He had made pancakes, eggs, and bacon for his family that morning and, feeling slightly peckish (as always), I rolled all three together, and splashed it with a manly helping of Sriracha sauce, not realizing that the pancakes had already been drizzled with maple syrup.

The combination of sweet-spicy-savory-crunchy-soft and eggy turned out to be fantastic!


5. Taylor’s Pork Roll Breakfast Biscuit

Taylor’s Pork roll (regionally known as Taylor Ham)is a pork-based processed meat originating and commonly available in New Jersey and parts of Pennsylvania and Maryland. It was developed in 1856 by John Taylor of Trenton, New Jersey, and sold as “Taylor Ham”.

Other producers entered the market, and subsequent food labeling regulations required Taylor to designate it as a “pork roll” alongside their competitors.


4. Quick and Easy Pork Meatball Pho

Sometimes the best breakfast isn’t even breakfast. A steaming, spicy bowl of Pho can really get your blood pumping on a cold morning! Need it more “breakfasty?” – Lay a lightly poached egg over the top and dig in!


3. Biscuits & Sausage Gravy

One of my all-time favorite breakfast dishes, biscuits and gravy, especially homemade sausage gravy is crazy easy to make from scratch, and SO much tastier than anything you’re going to find in a bottle or can. In fact, it’s so easy that I put together a quick video to show you, step-by-step, how simple this 5-ingredient dish really is!

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.


2. Bacon Apple Cheddar Dutch Baby

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen.


1. My #1 favorite breakfast: Hangtown Fry!~

Oysters may not be your thing, and that’s okay…somebody has to be wrong. Farm-fresh scrambled eggs, fresh Willapa extra-small oysters sauteed in butter with garlic and shallots, smokey bacon right out of the Traeger… oh, baby!

If I see this on the menu, I close it up and order…with a side of rye toast, please…

02/1/16
Olive Oil Egg

French-Style Eggs in Olive Oil

Olive Oil Eggs

Saw this recipe prepared yesterday and had to try it…delish!

Chef Perry
joinmykitchen.com


12/14/15
Simple Sausage Gravy Video Recipe

National Biscuits & Gravy Day!

Simple Sausage Gravy Video Recipe

5 ingredient Sausage Gravy!


 

That’s right…today is “National Biscuits & Gravy Day!”

One of my all-time favorite breakfast dishes, biscuits and gravy, especially homemade sausage gravy is crazy easy to make from scratch, and SO much tastier than anything you’re going to find in a bottle or can!

Sausage Gravy Recipe

Sometimes we make a LOT of Sausage Gravy

In fact, it’s so easy that I put together a quick video to show you, step-by-step, how simple this 5-ingredient dish really is!

As for the biscuits, no one does it better than Jeff Smith…the Frugal Gourmet!

Best biscuit recipe

Best biscuit recipe

Here’s Jeff’s famous 3-part video series from YouTube, on Sourdough Bread & Biscuit Making.

Part 1

Part 2

Part 3

 

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

10/6/13

Au Gratin Breakfast Haystacks

Au Gratin Haystacks

Next time you make scalloped potatoes, or potatoes au gratin, and have leftovers (I know, that doesn’t happen often at my house either, so I make a bigger batch on purpose)…save the extra for my Au Gratin Haystacks the next morning.

Super easy to make, just heat equal parts butter and oil (about 1 tbsp. each) – I like grapeseed oil – in a non-stick skillet over medium heat and add a heaping serving spoon of room temp leftover potatoes au gratin to the hot oil.

I’ll usually zap them for a quick minute first to get the chill from the fridge off of them.


Let the potatoes fry for a few seconds, then press down gently with a spatula until flattened a bit. The crisper you want it, the flatter it needs to be.

Personally, I still like some soft potatoes in the middle.

Fry until golden brown and crisp, then flip and fry the second side. Serve with a sunny-side up, or over-easy egg on top, along with your pig-parts of choice.

Lovely stuff!

-Chef Perry

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.