After a long week, The Husband and I treated ourselves to a breakfast date at The Lowry. I left loosening my belt after overindulging, every bite was better than the last.
I had the Breakfast Burrito (vegetarian). It came with hashbrowns, Wisconsin cheddar, scrambled eggs, black bean salsa, cilantro sour cream, and salsa roja rolled up in a soft flour tortilla. YUM!!
The Husband ordered his breakfast standard, Biscuits & Gravy. Sausage gravy slathered over buttermilk biscuits and eggs, served with hashbrowns on the side. This was his first time having Biscuits & Gravy served with scrambled eggs, but he declared it delicious.
We had to order the Peanut Butter Waffle, peanut butter is one of my all-time favorite things. I’d meant to have a bite and take the rest home but between the two of us, we polished the entire things off. The waffle is served with crunchy Skippy, vanilla custard, and candied peanuts.
I’m ready to go back for seconds, but this time I’m wearing stretch pants.
This recipe is great for those times when the cupboards are bare. Using the most basic ingredients, Crustless Broccoli-Cheddar Quiches from Martha Stewart’s Everyday Food collection is a great recipe for breakfast, lunch or even a light dinner. Very easily halved or doubled, it’s also a great recipe for experimenting! Try substituting different cheeses and vegetables, I used frozen kale after discovering that I was out of broccoli and it was delicious!
I’ve made this recipe for simple brunch and dinner parties, it’s always a hit and couldn’t make things any easier. Consider serving it with some crusty bread and a side salad or fruit, and the meal is complete.
Here’s the recipe:
– Butter, for ramekins
– Coarse salt
– 1 package (10 ounces) frozen broccoli florets
– 6 large eggs
– 1/2 cup half-and-half
– Ground pepper
– 1/8 teaspoon ground nutmeg
– 3/4 cup shredded cheddar cheese (3 ounces)
1) Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2) In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3) Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.
I’m about to make a very bold statement because I have had been to a lot of restaurants this summer. My favorite meal at a new restaurant in Minneapolis this summer was at Tiny Diner.* A lot of restaurants have fed me some really amazing meals, but the one that stands out in my mind is Tiny Diner’s Macro Bowl. Could their breakfast be as good? It just might be better.
When I looked at the menu, a few things jumped out at me. I was disappointed that they were out of the House Made Granola (hemp, flax , nuts, dried fruit, organic yogurt, or choice of milk) so I scrapped my initial plan of having that with the Bruled Grapefruit. The disappointment was soon forgotten when my second choice arrived. The Tofu Scramble:
The Husband wanted a little of everything so theThe Breakfast of Champions was the perfect choice. The pancakes were gooooooood.
The Tiny Diner and Farm call itself a small place with big ideas. Their menus made with local food and the stuff they grow themselves is worth a visit every time of day.
* Please note all the clarifications in this statement. 🙂