Weekend Breakfasts

Brioche cinnamon roll bread

On the weekend, we can make breakfasts that take a little more effort or time.  We have plenty of eggs, so I have been looking for recipes to use them up.  Here are two recipe ideas for a weekend breakfast or brunch: a brioche dough for cinnamon bread or cinnamon rolls, and a broiler finished omelet.

BRIOCHE CINNAMON BREAD OR CINNAMON ROLLS: The brioche dough recipe to make the cinnamon roll bread (or cinnamon rolls if you prefer) pictured is from the Artisan Bread in Five site and cookbook. The recipe makes a dough that can keep in the fridge for up to two weeks. I halve the recipe and make two loaves rather than four.

The secret to getting the right cinnamon roll texture in the dough (knead the dough a few times, and then let it rest before rolling) and the recipe for the cinnamon & sugar & butter filling is here. This recipe uses eight eggs (four if halved), which we always (knock on wood) have on hand.

BROILER FINISHED OMELET: Another breakfast food to make use of plentiful eggs is the omelet. I learned years ago from Rob Eichorn, an excellent cook and once upon a time Vermont innkeeper extraordinaire with his lovely wife, to finish omelets in the broiler.

Fluffy broiler finished omelet by Bean & Bantam all rights reserved

Broiling makes the omelet rise up like a souffle, and cooks the top part of the completely without any flipping or unnecessary folderol.  I don’t like wet omelets, I like my omelets fully cooked but never overdone.  Rob is no longer with us, no longer making omelets, and he (and his cooking) are greatly missed.  The pictures below are my adaptation of how I learned from him to make an omelet, and all missteps are my own:

Rob would put a little salsa and a little sour cream in the middle of the omelet before flipping a side over, which is absolutely delicious.

CHICKEN UPDATE: And the source of all of these eggs?   The chickens are doing quite well despite the snow and the cold, and most are still laying eggs without supplemental light.  Their usual chicken feed layer pellet diet is supplemented in the morning with hulled sunflowers seeds for a boost of protein and fat (to replace the insects not available at this time of year).

If you have any egg-laden breakfast recipes you’d like to share, feel free to link up your recipes in the comments section.

Shared on the Chicken Chick’s Blog Hop #176

Drying tomatoes in summer makes for good winter cooking

Preserving Tomatoes by dehydration, and then storing them for winter cooking recipes

Just recently, I cracked open a jar of dried tomatoes and the smell as I opened that jar was like summer.  I swooned just a little, remembering.  I buttered a baking dish, and in it I combined a jar of dried tomatoes with a pound of boiled spiral shaped pasta, tossed with olive oil, sea salt, a half a cup of finely chopped basil and a quarter cup of chopped parsley, then I topped it all with two cups of shredded mozzarella cheese. I baked it for 20 minutes at 350.  Simple and delicious; the tomatoes were soft, sweet and full of flavor, their sugars concentrated.

It was then I was sure that the slicing and the drying and the packing into jars, all of the labor in the summer heat to preserve these, was well worth it.  Some pictures from this past summer:

Bean & Bantam: dehydrating tomatoes

Bean & Bantam: One day's harvest from the garden, from six or eight plants.


Mason jars of dried tomatoes, dehydrated in August and stored for winter cooking.

We grew Big Beef tomatoes, and they produced and produced, and then produced some more.  To dry them, I sliced each tomato into slices about 1/4 inch thick, and then dried in an Excalibur 9-tray dehydrator, which I picked up second-hand.

I still have almost a dozen jars left which should be enough to last until tomato season begins again… here’s hoping.

Shared on the Chicken Chick’s Clever Chick Blog Hop #175