While France celebrates their 14th of July we celebrate it by eating the French way
Six Bastille Day breakfast recipes by MasterChef Shipra Khanna~
As France celebrated their National Day on 14th July, Chef Shipra Khanna dished out some traditional French recipes to mark the celebrations! And as Chef Shipra Khanna puts it: Food is a very important part of life in France, which makes it also a very important part of French culture. While meals in France tend to be long, breakfast can be a rather quick affair. While dinner and lunch may seem like long meals with an overabundance of food, breakfast may seem particularly limited by American standards.
So here you go!
1: Smoked Salmon and Egg Salad Tartines
1⁄3cup good mayonnaise
2teaspoons whole grain mustard
1tablespoon minced fresh dill, plus
dill sprigs (to garnish)
1teaspoon kosher salt
1⁄2teaspoon fresh ground black pepper
8slices seven-grain bread (boule) or 8 slices round French bread (boule)
8slices good smoked salmon
Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill.
Serve at room temperature.
2: Oatmeal Pancakes
1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful’s onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resalable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Yield: about 10 pancakes.
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.
Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
Yield: 12 servings.
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.
Yield: 10 waffles (about 4-1/2 inches).
1/2 cup 2% milk
1 tablespoon sugar
1 teaspoon vanilla extract
6 slices day-old bread
Maple syrup or cinnamon-sugar
In a shallow bowl, beat eggs; add the milk, sugar, vanilla and salt. Soak bread for 30 seconds on each side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Serve with syrup or cinnamon-sugar.
Yield: 2 servings.
6: Egg in Muffin cups
12 thin slices deli roast beef
6 slices process American cheese, quartered
Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell. Break one egg into each cup.
Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set.
Yield: 6 servings (2 each).