Creole Breakfast Stack Food

CREOLE BREAKFAST STACK

Steps:

• In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
• Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
• While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
• Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
• Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!

EGG CREOLE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Make white sauce by melting 2 tablespoons butter, add flour and let bubble up.
• Pour milk in stirring constantly until mix thickens.
• Add salt and pepper and 1 cup cheese and let melt.
• Put the other 2 Tablespoons butter in skillet and saute onions and garlic.
• Add tomatoes and chili poser and bring to a boil.
• Stir in chopped boiled eggs.
• Alternately layers of salt and tomato mixture in casserole dish.
• Top with 1 cup cheese and bread crumbs.
• Bake until bread crumbs brown and casserole is bubble, approximately 30 minutes, but this may vary depending on ovens.

GRILLED BREAKFAST STACK

Steps:

• Preheat grill to medium (300 F to 350 F/ 150 C to 180 C). Lightly coat an ovenproof skillet with nonstick cooking spray. Heat skillet on grill. (If you prefer, you can heat the skillet on stovetop over medium heat for 1 to 2 minutes). Add eggs; cook 3-5 minutes or to desired doneness, turning once halfway through cooking.
• Meanwhile, place waffles and ham on grill. Grill waffles 1 1/2 to 2 minutes per side. Grill ham 2 minutes; turn and place one cheddar cheese slice on each ham steak. Grill 1 1/2 minutes or until cheese begins to melt.
• Drizzle 2 tablespoons of the maple syrup on each of 4 plates. Place 1 waffle on the center of each plate; top with 1 ham steak. Place 1 fried egg on ham; sprinkle with 1 teaspoon parsley and season to taste with salt and pepper. Serve with orange wedges and extra maple syrup, if desired. Serve immediately.

PORTOBELLO BREAKFAST STACKS (OR BISCUIT SANDWICHES)

Steps:

• Heat a skillet with half of the butter over medium heat.
• With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
• Add the mushrooms to the skillet, and sprinkle with salt. Cook for about 10 minutes depending on the size, turning once. (I covered them for about half the cooking time to be sure they cooked through.).
• When they are tender and their juices begin to release, tansfer to a plate.
• In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
• Place each slice over each of the mushroom caps.
• Meanwhile, in a separate skillet, heat the butter over medium heat.
• Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes. Season with salt and pepper to taste.
• Spoon 1/2 of the scrambled eggs on top of each mushroom stack.
• Spoon 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan cheese.