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CHAPTER 1
Breakfast
Rise and shine! Open the curtains and start that pot of coffee. The sun is out, and we have thirteen delicious reasons for you to get out of bed today. Whether you are craving something sweet or savory, hearty or light, your breakfast basics are covered, from tropical smoothies to towering stacks of pancakes. Looking for a simple weekday breakfast? Our Avocado Toast with Sautéed Onions and Shiitake Bacon or Chunky Apple Spice Granola will certainly put a spring in your step. Planning your next brunch? Recipes like Orange-Pecan Overnight French Toast and Spanakopita Quiche are prepared the night before, making Sunday morning entertaining a breeze. Put on your robe and slippers, come join us in the kitchen, and let's get cooking!
Eggs Florentine with Garlicky Swiss Chard
Serves 4 to 6 • Gluten-Free Option
Extra! Extra! Read all about it! The secret to the perfectly poached egg has been revealed. While you can't believe everything you read, here the proof is in the poaching. The tips we're sharing result in consistently tender whites and soft golden yolks every single time. Here, a delicate poached egg rests on a healthy bed of garlicky swiss chard and a crispy homemade English muffin. Topped with a lemony hollandaise sauce, flaky sea salt, and a pinch of red pepper flakes, this breakfast is making all the headlines.
FOR THE ENGLISH MUFFINS (MAKES 8)
2¼ cups (270 g) all-purpose flour
1 teaspoon salt
¾ cup (177 ml) milk
1 tablespoon granulated sugar
1? teaspoons active dry yeast
1 large egg
1½ tablespoons unsalted butter, melted Vegetable oil, for greasing the dough bowl
2 teaspoons cornmeal or farina (Cream of Wheat), plus more if needed
FOR THE HOLLANDAISE SAUCE
3 large egg yolks
1 tablespoon heavy cream
8 ounces (226 g) unsalted butter, melted and cooled to room temperature
1 tablespoon lemon juice
½ teaspoon salt dash of ground cayenne pepper
FOR THE GARLICKY SWISS CHARD
2 tablespoons extra-virgin olive oil
4 large garlic cloves (20 g), minced
2 bunches swiss chard, stems removed, leaves roughly chopped (370 g of leaves total)
½ teaspoon salt
FOR THE POACHED EGGS AND ASSEMBLY
splash of white vinegar
8 large eggs flaky sea salt, for garnish freshly ground black pepper, for garnish red pepper flakes, for garnish
TO MAKE THE ENGLISH MUFFINS
In a large mixing bowl, combine the flour and salt, whisk briefly, and set aside. In a glass measuring cup, combine the milk and sugar, stir to dissolve, and heat to 110–115°F/43–46°C (see note about how to save time). Add the yeast, and stir until the lumps are broken up. Let rest for about 5 minutes, until foamy.
When foamy, pour the milk mixture into the mixing bowl with the flour, then add the egg and melted butter. Stir until the dough is evenly blended — if it is too wet, add 1 tablespoon of flour at a time; if it is too dry, add 1 teaspoon of milk at a time. If you are using a stand mixer, use the dough hook and knead on medium speed for 5 minutes, until the dough is smooth and elastic. If kneading by hand, place the dough onto a floured work surface and knead until stretchy, about 10 minutes. Form the dough into a ball, then lightly oil the inside of the mixing bowl with a few drops of vegetable oil, and place the ball in the bowl. Cover the bowl with a kitchen towel and let rise for 1 hour.
Preheat oven to 350°F/177°C. Place a large heavy skillet, about 10 to 12 inches in diameter, on the stove, but do not turn on the heat. Sprinkle a few teaspoons of cornmeal or farina in the skillet. Uncover the dough, then transfer it to a clean work surface. Divide into 8 equal portions, and roll each one into a 3-inch ball. Flatten slightly to a disc shape, then place in the skillet, on top of the farina. Space the discs 1 inch apart, and do not crowd the pan too tightly. (You may have to do this in two batches, depending on the size of the skillet.)
Heat skillet on low and cook until the underside of each muffin is dark brown, 7 to 15 minutes. If they puff too much, use the back of a spatula to flatten them again. Flip and cook until the second side is deeply browned as well, another 7 to 15 minutes. Transfer the muffins to a baking sheet and bake for 10 minutes.
Muffins will keep for a week in a sealed container at room temperature. Be sure they are fully cooled before storage.
TO MAKE THE HOLLANDAISE SAUCE
Place the egg yolks and cream in a heatproof mixing bowl, and whisk to combine. Find a saucepan that the bowl will fit on top of. Pour an inch or two of water in the pan, ensuring that the water does not touch the bottom of the bowl. Whisking constantly, turn the heat to medium-low and bring the water to a bare simmer. Make sure that the water is not boiling. If the water begins to boil, lower the heat. The mixture will thicken slightly once the water is simmering. Continuing to whisk constantly, add the melted butter extremely slowly, a few drops at a time, whisking until blended after each addition. Once all the butter has been added, slowly add the lemon juice in the same manner. Continue to whisk until the sauce is the consistency of cake batter (it will thicken as it cools), then whisk in the salt and cayenne pepper, and remove from heat. Let cool briefly before serving. If the sauce thickens too much for your liking, thin it out by adding a few drops of warm water and whisking to combine.
TO MAKE THE GARLICKY SWISS CHARD
Place the oil and garlic in a skillet, and turn the heat to medium. When the garlic begins sizzling, add the chard, and toss to combine. Cook, stirring occasionally, until the chard is wilted and tender, about 3 to 4 minutes. Add salt, stir to combine, and remove from heat.
TO POACH THE EGGS
Place a medium saucepan filled with several inches of water over high heat. Add a splash of white vinegar, bring to a boil, then lower heat to a simmer. Place a fine-mesh strainer over a small bowl. Crack an egg into the strainer, and let it sit for 1 minute to let the watery part of the egg white drain out. At this point, the egg can be poured directly into the simmering water, or if you want to cook multiple eggs simultaneously, pour the drained egg into a small cup. Repeat with the remaining eggs, then add up to 4 at once to the simmering water, distributing evenly around the pan so they do not crowd each other. Once the eggs enter the water, set a timer for 2½ minutes. When the time is up, use a slotted spoon to remove them from the water.
TO ASSEMBLE THE DISH
Use a fork to split an English muffin in half. If desired, toast the muffin halves (either in a toaster or a dry skillet over medium heat) until golden brown, then place them cut-side-up on a plate. Top with a layer of sautéed chard, then a poached egg. Pour a generous amount of hollandaise sauce over the egg, then sprinkle with a pinch of flaky sea salt, a few grinds of black pepper, and a pinch of red pepper flakes. Serve immediately, and enjoy!
Notes
• Time-Saving Tips: The English muffins can be made ahead of time and will stay fresh for a week. They are delicious and flavorful, but if you are pressed for time, then store-bought will work too. The hollandaise is silkiest and smoothest the day it is made, but it can be prepared ahead of time too; when reheating, heat slowly and gently on the stovetop or in the microwave, whisking often and adding drops of warm water if too thick. The sautéed chard can also be made ahead of time; just reheat when ready to assemble.
• The milk and sugar can be heated in the microwave or in a pan on the stovetop. A candy thermometer works best to test the temperature, but if you do not own one, you can carefully test it with your finger. The milk should feel quite warm, but not hot.
• To make this Gluten-Free: serve with gluten-free English muffins.
Breakfast Enchiladas with Crispy Spiced Potatoes
Makes 10 to 12 enchiladas, serves 5 to 6 • Vegan Option
Los Angeles is known for its authentic Mexican cuisine. We feel lucky because within walking distance of our house, there are dozens of options to choose from. From the friendly older couple running their taco cart outside our local bar every weekend, to the trendy vegan trucks lining the boulevard and offering meatless versions of our favorite Latin dishes, the city is brimming with choices. Inspired by our scrumptious surroundings, we created a breakfast that brings a little taste of our neighborhood into your home. This homemade enchilada sauce is so tasty, it almost made it into the drinks chapter! Say good-bye to canned and bland sauce, and treat yourself to (cue the music) "a whole new world" of enchiladas. If only every day can start with crispy garlicky potatoes, sautéed spinach, scrambled eggs, and melty cheese wrapped in warm corn tortillas ... oh, wait, now it can!
FOR THE ENCHILADA SAUCE
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 tablespoons chili powder
¾ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
3 cups (710 ml) vegetable broth (here)
FOR THE SPINACH FILLING
2 tablespoons extra-virgin olive oil
1 large yellow onion (300 g), thinly sliced
5 ounces (142 g) spinach, roughly chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
FOR THE POTATOES
3 tablespoons extra-virgin olive oil
12 ounces (340 g) Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
3 tablespoons water
FOR THE SCRAMBLED EGGS
5 large eggs
¼ teaspoon salt
1 tablespoon unsalted butter
FOR ASSEMBLY AND SERVING
10 to 12 corn tortillas
1¼ cups (142 g) shredded monterey jack cheese, divided
1¼ cups (142 g) shredded cheddar cheese, divided coarsely chopped cilantro, for garnish sliced avocado, for garnish
TO MAKE THE ENCHILADA SAUCE
In a medium saucepan, heat the oil over medium heat. When hot, add the flour and whisk for 1 minute. Add all the spices, whisk to combine, then add the broth. Raise heat and bring to a boil. Lower to a simmer and cook uncovered, stirring occasionally, until slightly thickened, 10 to 15 minutes. Remove from heat and let cool. Use right away, or cool completely and store in the refrigerator in a sealed container for up to a week.
Notes
• The sauce, spinach filling, potatoes, and even the eggs can all be made up to a week in advance, so it is easy to make this at your own pace. That way, when it's time for brunch, all you have to do is roll up the enchiladas, and you're ready to go.
• To make this Vegan: omit the scrambled eggs, and use a vegan cheese blend.
TO MAKE THE SPINACH FILLING
In a large skillet, heat the olive oil over medium heat. When hot, add the onion and sauté, stirring occasionally, until softened and beginning to turn golden brown, 7 to 10 minutes. Add the spinach and toss to combine. Cook until the spinach wilts, 2 to 3 minutes. Remove from heat, add the salt and pepper, and stir to combine. Use right away, or cool completely and store in the refrigerator in a sealed container for up to a week.
TO MAKE THE POTATOES
Set the oven to 375°F/191°C. In a large oven-safe skillet with a lid, heat the oil over medium heat. When hot, add the potatoes, salt, pepper, cumin, chili powder, and garlic powder, and toss to combine. Cook uncovered for 5 minutes, stirring occasionally. Turn heat to high, add the water, cover the pan, and sauté until the water evaporates, 3 to 4 minutes, stirring occasionally. Remove from heat, then transfer the uncovered pan to the oven, and bake until creamy inside and crispy outside, 18 to 25 minutes. Use right away, or cool completely and store in the refrigerator for up to a week. Note that the flavor will stay fresh, but they will lose their crispness quickly. (Note: if you do not have an oven-safe skillet, simply transfer the potatoes to a baking sheet lined with parchment or a silicone mat and bake as directed.)
TO MAKE THE SCRAMBLED EGGS
In a medium bowl, whisk together the eggs and salt until evenly blended. Heat a large nonstick skillet over medium heat, and when hot, add the butter. When the butter melts, give the egg mixture a few more whisks and pour it into the pan. Use a spatula to gently nudge the eggs around, scraping the bottom to prevent scorching. Once the eggs are cooked to your liking, remove the pan from heat and transfer the eggs to a plate to prevent them from cooking further in the hot skillet. Use right away, or cool completely and store in the refrigerator for up to 3 days.
TO ASSEMBLE THE ENCHILADAS
Preheat the oven to 350°F/177°C. If warming the tortillas on the stovetop, place a large heavy skillet over low heat. In a small bowl, mix together ¾ cup (85 g) of the jack cheese and ¾ cup (85 g) of the cheddar. Pour enough enchilada sauce in a 9×13-inch glass baking dish (or other similarly sized baking dish) to cover the bottom in a thin layer. Set up an enchilada assembly line by laying out all the components within reach: tortillas, spinach mixture, scrambled eggs, potatoes, the cheese blend, a clean cutting board, and the baking dish.
Now, start by placing a tortilla in the skillet, and heat it for 30 to 45 seconds until warm and soft, or place it in the microwave and warm for about 15 seconds. Lay the warm tortilla on a cutting board. Place a few tablespoons of the spinach mixture down the center of the tortilla, leaving a few inches of space on each side, then a few spoonfuls of scrambled eggs on top, followed by the potatoes and a generous sprinkle of the cheese blend. Roll the tortilla over the filling, forming a tube. Place the enchilada seam-side-down in the baking dish, against one of the sides. Repeat the process with the remaining tortillas and filling, laying each enchilada next to the previous one in the dish. You will end up making 10 to 12 enchiladas, depending on how you fill them. Pour the remaining sauce over the enchiladas, making sure to thoroughly coat all the tortillas. Sprinkle over the remaining cheese, and bake uncovered for 25 minutes. Serve hot, garnished with cilantro and avocado, and enjoy!
Spanakopita Quiche
Makes one 9-inch quiche, serves 6 to 8
Special Tools: Food Processor
One of our favorite Greek dishes is spanakopita, a savory pastry filled with sautéed spinach, feta cheese, and fresh dill wrapped in crispy phyllo. In this recipe, we take those same flavors and transform them into a golden quiche nestled in a flaky, buttery crust. Perfect for weekend brunches with friends, you can even prepare it the night before for an easy and stress-free morning.
FOR THE CRUST
1¼ cups (150 g) all-purpose flour
½ teaspoon salt
1 stick (113 g) unsalted butter, cut into cubes
¼ cup (59 ml) ice water
FOR THE FILLING
1 tablespoon extra-virgin olive oil
4 scallions, finely chopped
2 large garlic cloves (10 g), minced
1 pound (454 g) frozen spinach, thawed, drained, and squeezed dry
¼ cup (12 g) packed italian parsley, finely chopped
¼ cup (12 g) packed fresh dill, finely chopped
½ cup (118 ml) plain greek yogurt
1 cup (237 ml) heavy cream
3 large eggs
1 teaspoon salt
¼ teaspoon freshly ground black pepper pinch of ground cayenne pepper
½ cup (57 g) gruyère cheese, grated
¼ cup (28 g) Parmesan cheese, grated
½ cup (57 g) feta cheese, crumbled
TO MAKE THE CRUST
In a food processor, combine the flour and salt, and pulse a few times to combine. Add the cubes of butter and process until it has a sandy texture. With the machine running, slowly add the ice water just until the mixture begins to clump together, then stop. Gather the dough into a ball, wrap tightly in plastic, and let rest in the refrigerator for at least 1 hour, or up to several days.
Preheat oven to 400°F/204°C. Unwrap the dough and place on a lightly floured work surface. Roll out to a circle 11 to 12 inches in diameter. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing the dough into the bottom and sides of the pan (one easy way to do this is to gently fold the circle in half, then in half again, transfer to the tart pan, then unfold in the pan). Trim any overhang, using any extra scraps to make patches for holes or to thicken areas that might be too thin, as needed. Poke holes over the bottom of the crust with a fork. Cover with foil, pressing the foil directly onto the surface of the crust. Fill the foil with a layer of pie weights or dry beans, and bake for 15 minutes. Remove the weights and foil, and let the crust cool slightly. Lower the oven temperature to 300°F/149°C.
TO MAKE THE FILLING
Set the olive oil in a large skillet over medium heat. Add the scallions and garlic, and cook for 1 minute until sizzling. Add the spinach by hand, breaking up any clumps with your fingers. Toss to combine, then add the parsley and dill, and remove from heat. Toss to combine, and transfer to a large mixing bowl to cool briefly. Add the yogurt and cream, and stir to combine. Add the eggs, salt, black pepper, cayenne pepper, gruyère, and Parmesan, and stir until evenly blended.
Place the prebaked crust on a rimmed baking sheet. Pour the spinach mixture into the crust, then top with the crumbled feta. Bake for 1 hour, the let cool for 15 minutes. Serve warm, room temperature, or even chilled, if desired, and enjoy!
(Continues…)
Excerpted from "Husbands That Cook"
by .
Copyright © 2019 Ryan Alvarez and Adam Merrin.
Excerpted by permission of St. Martin's Press.
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