The very small but prevalent part of my DNA, which is French, shines through in my food taste. This Gruyère and Parmesan Cheese Soufflé is just what I need to keep that part of my DNA ever so happy. I started making souffles a little over a year ago. The first one that I nailed after trying out recipes and experiencing many failed attempts, was on New Years Eve of last year, 2021. The original recipe comes from Williams-Sonoma. I have adapted it and swapped out the original cheddar cheese for Parmesan and have added a baking time of 45 minutes for this size in a 9 inch round souffle dish. I’ve also added tenting the souffle once it becomes golden/tan in color to avoid burning. Enjoy this for virtually any meal of the day.

Gruyère and Parmesan Cheese Soufflé

Ingredients

4 Tbs. unsalted butter

7 large eggs

1/4 cup all-purpose flour

1 cup whole milk, heated

1 tsp. sea salt

1/2 tsp. freshly ground pepper

3/4 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, preferable Parmigiano-Reggiano

1/4 tsp. cream of tartar

Prepare

1. Preheat the oven to 350°F (180°C). Butter a 6-cup (48-fl. oz./1.5 l.) souffle mold with 1 tablespoon of the butter. Refrigerate for 10 minutes.
2. Separate the eggs, putting 4 yolks in a small bowl and all the whites in a large bowl. Bring the yolks and whites to room temperature. Save the extra yolks for another use.
3. In a saucepan over low heat, melt the remaining 3 tablespoons butter. When it foams, stir in the flour and cook, stirring, about 1 minute.
4. Add the hot milk, salt and pepper, raise the heat to medium, and bring to a boil, whisking constantly. Reduce the heat to low and boil, whisking constantly, about 1 minute. Remove from the heat, add the egg yolks, Gruyere, and Parmesan and whisk to mix well. Set aside.
5. Using a balloon whisk or an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
6. Using a spatula, gently fold one-third of the egg whites into the cheese mixture, then fold the cheese mixture gently but quickly into the remaining egg whites.
7. Pour the mixture into the chilled souffle mold and place on a baking sheet.
8. Bake until puffy and golden and a toothpick inserted into the center comes out clean, about 45 minutes. Tent once souffle begins to become a golden-tan color to avoid burning. Serve at once. Serves 4-6.

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Sausage and Egg Breakfast Burritos

Ingredients

• 20 inch flour tortillas
• 14 eggs, lightly beaten
• 3 pounds Yukon potatoes, cut into bite size cubes
• 1 cup sour cream
• 1.5 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 pound deli ham
• 2 cups shredded cheddar cheese
• 1 package Original Jimmy Dean’s sausage links, sliced

• Mae Ploy Sweet Chili Sauce (or hot sauce of choice for topping/dipping)

Prepare

1. Firstly, in a large greased/oiled skillet, scramble the eggs over medium-high heat until just set.
2. Secondly, in a large bowl combine the eggs, potatoes, sour cream, cheese, salt, and pepper until will incorporated.
3. Thirdly, lay out the tortillas and evenly distribute egg mixture into the center of each one.
4. Next, wrap each tortilla burrito style, folding in the ends first and then rolling it up into a cylinder shape. Place each one in a square of aluminum foil, roll up, and place into the freezer until you need each burrito.
5. Finally, to reheat the burrito in the morning, unwrap and remove the aluminum foil, place on a plate and either microwave for 2 minutes or bake in a toaster oven for 6 – 8 minutes. Enjoy!

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This specific recipe came from Curate by Katie Button, which I highly recommend checking out. This recipe yields quite a bit of food so you could divide the produce in half and freeze the other half for another meal down the road. A fried egg on top of anything is undoubtedly a cure to any ailment, real or exaggerated, in so many cultures. You can make this ahead and enjoy it for a week, while making sure to fry your eggs fresh as served of course.

Stay tuned for more goodies for Spain!

Pisto Manchego

Ingredients

1 large tomato (8½ ounces), cut in half crosswise
¼ cup blended oil
2 green bell peppers, stemmed, seeded, and cut into ½-inch dice (3 cups)
2 red bell peppers, stemmed, seeded, and cut into ½-inch dice (3 cups)
2 small yellow onions, cut into ½-inch dice (1½ cups)
1 packed tablespoon minced garlic (from about 4 large cloves)
1 large (1¼ pound) eggplant, peeled and cut into ½-inch dice
⅓ cup tomato paste
2 sprigs thyme
1 rosemary sprig
Kosher salt and freshly ground black pepper

eggs, fried, as needed for each dish

Manchego cheese, shredded, for topping

Prepare

1. First, get a box grater over a medium bowl and grate the tomato from the cut sides until all you have left is skin. You should have 1 cup tomato puree.

2. Next, combine the oil, green peppers, and red peppers in a large stockpot. Set over medium heat and cook, stirring frequently, until softened, about 15 minutes.

3. Then add the onions and garlic. Stir well and continue cooking, stirring frequently, until the onions have softened and become translucent, about 7 minutes.

4. In addition, stir in the eggplant, tomato paste, thyme, rosemary, and tomato puree. Stir well until everything is evenly mixed. Cook until sizzling, stirring occasionally, then reduce the heat to low, and continue cooking until very soft, about 1 hour. As you get toward the end of cooking, you have to stir more frequently because the vegetables are losing their moisture, so they tend to stick a little more. Lower the heat if needed.

5. Season with 1¼ teaspoons salt and ¼ teaspoon pepper. Discard the rosemary and thyme.

6. Finally, fry your eggs and top each plate of pisto with your eggs. Grate fresh Manchego cheese as desired over your dish. Taste and add more salt and pepper if you’d like.

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Avocado and Egg Breakfast Sandwich

Ingredients

• 1 haas avocado
• 4 eggs, scrambled
• 2 tbsp Smart Balance Butter
• 1/2 cup baby spinach
• 4 slices of Ezekiel Bread
• Red pepper flakes
• Fresh cracked black pepper
• Sea Salt

Prepare

1. First, crack all of the eggs open into a bowl and whisk for a minute until all of the yolks are broken and the yolk and egg whites are incorporated.
2. Then, heat a nonstick pan on medium-high and melt the Smart Balance butter, coating all of the bottom of the pan.
3. Once the butter is crackling and smells nutty, pour in the eggs and scramble them in the pan until it all cooks but still has a wet look to it.
4. Toast the bread, spread the spinach, and divide the eggs to make two sandwiches.
5. Next, slice the avocados length wise and spread atop the eggs.
6. Sprinkle everything with red pepper flakes, fresh cracked black pepper, and sea salt and close the sandwich.
7. Last but not least, devour responsibly.

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French Toast Casserole

Ingredients

• 1/2 loaf Farmhouse Hawaiian Bread
• 1 tablespoon softened butter
• 8 eggs
• 2 ½ cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Prepare

1. Preheat the oven to 350°F.
2. Slice the bread into halved triangles or cut the bread into pieces.
3. Grease a 9×13 inch casserole dish with the Baker’s Joy.
4. Arrange the bread in the casserole dish as desired.
5. Whisk together the eggs, milk, sugar, maple syrup, vanilla and cinnamon.
6. Pour the egg and milk mixture over the bread, making sure each piece is wet, allow the dish to sit in the refrigerator for 20 minutes, allowing it to absorb all of the egg mixture.
7. Cover the casserole dish with foil and place in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 30 minutes or until the bake is totally set in the middle.
9. Serve, and top with powdered sugar and maple syrup, if desired.

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Williams-Sonoma has the most amazing Junior Chef’s classes, which is where we picked up this simple yet delicious recipe for breakfast tacos. You are sure to find me at nearly every single one of their classes with my brood of three boys. We all learn a wealth of new culinary tricks and terms alongside enjoying the cooked items and then incorporating them into our cooking repertoire at home. Cooking should be fun at all meals and does not have to be some grandiose or complex task. Involving your kids makes it all more fun while modeling good eating habits via cooking and creating great memories.

Breakfast Tacos

Ingredients

8 hard corn taco shells
6 large eggs
1 tsp taco seasoning with salt or chili powder
2 tbsp salted butter
1 cup shredded Mexican style cheese blend
3 – 4 scallions, chopped
½ cup salsa
1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
sour cream for serving

Prepare

1. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
2. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
3. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.

Easy Salsa

Ingredients

28 oz can whole plum tomatoes including juice (or fresh)
1 small white onion, peeled and roughly chopped
1 jalapeno, seeded and chopped
2 shallots or 2 garlic cloves, chopped
1 ½ tsp ground cumin
1 tsp salt
¼ tsp granulated sugar
1-2 handfuls of cilantro
3 tbsp lime juice

Prepare

1. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
2. Taste the salsa and adjust if necessary.
3. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
4. Serve with your favorite tacos or tortilla chips!

Breakfast Tacos

2017-08-08 14:41:04

Serves 8

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Ingredients

1. Breakfast Tacos
2. 8 hard corn taco shells
3. 6 large eggs
4. 1 tsp taco seasoning with salt or chili powder
5. 2 tbsp salted butter
6. 1 cup shredded Mexican style cheese blend
7. 3 – 4 scallions, chopped
8. ½ cup salsa
9. 1 cup shredded romaine or iceberg lettuce ½ cup grape tomatoes, halved or quartered if large
10. sour cream for serving
11. Easy Salsa
12. 28 oz can whole plum tomatoes including juice (or fresh)
13. 1 small white onion, peeled and roughly chopped
14. 1 jalapeno, seeded and chopped
15. 2 shallots or 2 garlic cloves, chopped
16. 1 ½ tsp ground cumin
17. 1 tsp salt
18. ¼ tsp granulated sugar
19. 1-2 handfuls of cilantro
20. 3 tbsp lime juice

Instructions

1. Breakfast Tacos
2. Preheat the oven to 350 F. Warm the taco shells on a baking sheet about 5 minutes.
3. Crack the eggs in a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly, with a wooden spatula to break them up, until set 3-4 minutes.
4. Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions, and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with sour cream if desired.
5. Easy Salsa
6. Add all of the ingredients to the food process in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as dessert.
7. Taste the salsa and adjust if necessary.
8. Transfer to airtight container and let sit in the refrigerator for a couple of hours or one day for best flavor.
9. Serve with your favorite tacos or tortilla chips!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

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