Breakfast for Dinner

Amber made: Breakfast “Smorrebrod”

I decided to make two types of open-faced breakfast sandwich. For the bread, I used a variety of fresh bagels from Ike and Jane bakery in Athens, GA, which I sliced in half, pressed thin with my palm, and then toasted on both sides. I used 8 bagels, which made 16 sandwiches in all. The following recipes make 8 salmon pâté and cucumber pickle sandwiches, and 8 modified BLT sandwiches.

Salmon pâté and cucumber pickle breakfast smorrebrod (makes 8 sandwiches)

For the cucumber pickle (Prepare 6-24 hours in advance)

2 large cucumbers

3 cloves minced garlic

1/3 cup extra virgin olive oil

1 t. sea salt

1T. fresh ground black pepper

1/3 cup Meyer lemon juice

Halve cucumbers lengthwise, scoop out seeds with a spoon, and then cut them into 1/3-inch half-moon slices. In a bowl, whisk all other ingredients. Add cucumbers and refrigerate.

For the salmon pâté (should be made ahead as well)

8 oz. cold-smoked salmon

8 oz. Neufchatel cheese or low-fat cream cheese

The zest of 1 and juice of 2 Meyer lemons

¼ cup chopped fresh dill

1t. prepared horseradish

¼ t. cayenne pepper

Salt and black pepper to taste

Place all ingredients in a food processor and pulse until blended.

Drain cucumber pickle and pat with a paper towel to remove excess liquid. On each of 8 toasted bagel rounds, spread about 2 oz salmon pâté and top with 1/8 of

cucumber slices. Garnish with a generous sprig of fresh dill.

Modified omelet BLT smorrebrod (makes 8 sandwiches)

8 toasted bagel rounds

8 thick slices pancetta, fried till crisp, drippings reserved

4 cups baby arugula

8 eggs, whisked

6 oz. chopped sun-dried tomatoes (not oil packed)

½ cup freshly grated Parmesan

Fresh ground black pepper

I made the omelet in two batches to have a very thin result. In a very large skillet, heat 1 T. of reserved pancetta drippings. Pour in half of the whisked eggs. When

eggs begin to cook, evenly sprinkle on half of the chopped sun-dried tomatoes, half of the grated Parmesan and black pepper to taste. Cover with a lid until egg is set,

being careful to adjust heat so the egg does not burn. Slice into 8 evenly sized pieces.


Top each of eight bagels with two pieces of the thin omelet. On top of the omelet, place about ½ cup baby arugula. Finish each bagel by topping with one slice of crisp pancetta.

Dave made: Pho Ga
(served with lime slices, cilantro, basil, fried shallots, green
onions, birds eye chilies, roasted ginger paste)

1 3.5 lb chicken
3 quarts cold water
1 t black pepper corns (I added ½ t white too)
1 3-inch piece of ginger
1 large or 2 medium onions
2 T fish sauce (3 would be best)
1 lb thin rice noodles

1. Put chicken in large pot w/water and pepper corns and bring to a boil.
2. Scorch ginger and onions over flame or in hot skillet until
blackened slightly on all sides. Add to boiling water.
3. Reduce heat on chicken and simmer, skimming foam occasionally,
until chicken is fully cooked (45 min-1 hr).
4. Remove chicken and separate meat from bones and coarsely shred.
5. Strain stock through cheese cloth, transfer to bowl and refrigerate
at least 3 hrs. Skim fat.
6. Cook rice noodles in boiling water until soft, not mushy. Strain
and rinse with cold water.
7. To serve, place a small handful of noodles and another of chicken
into individual bowls and ladle stock over. Season to taste w/herbs,
lime, etc.

Jessie made: Orange Sticky Rolls

Warning: These taste good but are a huge pain in the ass to make. Don’t say I didn’t warn you.


3 tablespoons active dry yeast

2/3 cup warm water

1 cup butter, diced

1/2 cup white sugar

2 teaspoons salt

2 cups scalded milk

2 eggs, lightly beaten

At least 8 cups all-purpose flour

14 tablespoons butter, softened

1 cup white sugar

Grated zest of 2 oranges


1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk and mix to dissolve the butter. Let stand until room temperature.

2. Mix the yeast, eggs, and as much flour as necessary into the milk mixture to form a sticky dough. Put the dough in the refrigerator to rise for 8 hours to overnight.

3. Remove the dough from the refrigerator and divide in half. Lightly flour two long sheets of waxed paper, place a dough half on each sheet, and cover each with another long sheet of waxed paper. Roll each dough half out between the sheets of waxed paper as thin as you can before the dough begins to squeeze off the paper.

4. Mix the softened butter, 1 cup sugar, and orange peel with an electric mixer. Spread over one sheet of dough. Place the other sheet of dough on top of the orange/butter mixture. Cut 1″ wide strips along the short end of this rectangle and roll into pinwheel shapes. Place each pinwheel in a greased muffin cup. Let rise until doubled in size.

5. Bake in a preheated 400 degree F oven for 15 to 20 minutes, or until golden brown.

Adapted from


Tore and Kelli made: Savory Scallion Cheddar Waffles

1 cup All-purpose Flour
2 teaspoons Baking Powder
½ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
2 Tablespoons Granulated Sugar
1 whole Egg
2 Tablespoons Canola Oil
¾ cups Plus 2 Tablespoons Whole Milk
½ cups Grated Cheddar Cheese
1 whole Scallion, Chopped Finely

In a large bowl, whisk together all dry ingredients. Gently stir in all wet ingredients until just combined. Stir in cheese and scallions. Pour batter onto a greased, preheated waffle iron. This should make about 6 square waffles. Serve hot with butter and/or syrup.


Zach made: Cheese Blintzes

Bleitlach (crepes):

1 cup all-purpose flour

Pinch salt

3/4 cup milk

1/2 cup water

3 large eggs

3 tablespoons melted butter

1 tablespoon sugar


1 1/2 cups (12 ounces) farmer cheese, hoop cheese, or ricotta

4 ounces cream cheese

3 tablespoons confectioners’ sugar

1 egg

1 lemon, zested and finely grated



2 pints blueberries

3/4 cup sugar

2 tablespoons butter

1 teaspoon cornstarch

1 lemon, juiced



Make crêpes

In blender, combine milk, water, melted butter, and eggs. In a medium bowl, whisk together flour and salt and then add to milk and eggs. Blend at low speed until smooth, less than 1 minute. Let batter stand

1 hour.

Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to “blister,” edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.

Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe.

Stack crêpes, cooked side down, on plate and let cool.

Make filling

In large bowl, mash together farmer and cream cheeses until blended. Blend in processor with Sugar.

Add egg yolk, melted butter, and salt, and mix until combined.

Preheat oven to 250°F and line a baking sheet with parchment paper.

Place 1 crêpe, cooked side up, on a plate. Place 2-3 tablespoons filling just below center, and fold up bottom to cover filling. Flip over and fold in sides, then pull over top. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.) Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.

Make sauce

In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes.

Remove from heat and gently stir in remaining blueberries.

Fry blintzes

Heat 1-2 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 3 minutes per side. Repeat with remaining blintzes. Keep warm in preheated oven. Serve hot sprinkled with powdered sugar. Add sauce. Top with sour cream and powdered sugar.


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