What's Cooking: Brunch Recipes - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Brunch Recipes

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Beth Kennett from Liberty Hill Farm joins us with some brunch recipes that are quick and easy to make.

Spring Brunch Egg Cups-Hearty and Healthy!

Each version can be made as individual servings or multiplied and baked in muffin pans or served in a casserole dish.

1) Hearty version: for One

2 strips cooked bacon

½ cup hash brown potatoes, diced

1 teaspoon fresh chives

Salt and pepper to taste

½ cup Cabot Seriously Sharp Cheddar, grated

1 farm fresh egg

Coat custard cup or ramekin with butter. Arrange 2 strips of bacon in "X" pattern in cup. Place hash brown potatoes on top of bacon. Sprinkle with ¼ cup of grated cheddar and ½ teaspoon of chives.

Break 1 egg on pour on top of cheese. Top with additional ¼ cup cheddar and sprinkle with chives.

Bake: For the individual cups you can either bake in oven for 12 minutes, or microwave for 3 minutes, let rest for 1 minute, and microwave again for 2 minutes until egg is desired consistency. Serve in ramekin.

With multiple cups, make them in muffin pans or popover pan and bake in oven for 12-15 minutes. Run knife around edge and slip out onto plates to serve.


2) Healthy version: for One

1 large red pepper

1 cup Cabot Seriously Sharp Cheddar, grated (if you prefer try one of Cabot's flavored cheddars-Tomato Basil, Horseradish, Pepper Jack)

1 teaspoon fresh chives

Salt and pepper to taste

1 farm fresh egg

Coat custard cup or ramekin with butter. Cut pepper in half lengthwise and scoop out seeds. Discard. Place pepper in cup or ramekin. Microwave on high for 2 minutes.

Take ½ cup of grated cheddar, mix with chives, and sprinkle in pepper cup.

Break egg in cup and slide into pepper. Season with salt and pepper. Sprinkle remainder of cheese and chives on top.

Bake: For individual cup, microwave for 3 minutes, let rest for 1 minute, then microwave for 2 minutes until the egg is the consistency you desire.

For multiple egg cups: place in casserole dish and bake in oven for 12 minutes, until egg is cooked.

Roasted Roots:

Dice mix of Yukon gold, sweet potatoes, parsnips, carrots, or squash to equal

1 cup per person serving size.

Place in baking pan. Drizzle with ¼ cup melted Cabot butter,1/4 cup maple syrup. Sprinkle with salt and pepper, chopped garlic.

Add ½ cup dried cranberries and ¼ cup pecans, if desired.

Roast in oven for 40 minutes. Stir occasionally.

Rhubarb Shortcake Cookies:

2 cups fresh or frozen chopped rhubarb

½ cup granulated sugar, divided

2 cups King Arthur flour

2 teaspoons baking powder

½ teaspoon salt

6 Tablespoons Cabot butter, cold

1 cup Cabot Greek-style yogurt (vanilla bean or strawberry)

¼ cup buttermilk, if needed

Heat oven to 375 *. Line baking pan with parchment paper.

Combine fruit and 2 tablespoons of sugar, set aside.

Mix together flour, remaining sugar, baking powder, salt. Cut in butter with pastry blender or fork. Stir in yogurt and buttermilk (greek yogurt is thick so adding a little buttermilk helps with moistness if using fresh rhubarb). Fold in rhubarb.

Drop dough in large scoops (3 tablespoon size) onto baking sheets. Place cookies about 2 inches apart.

Sprinkle a little sugar on each, if desired.

Bake 20 minutes. Cool, then transfer to wire rack.

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