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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise

January 21, 2016 by rachelle 23 Comments

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Happy almost weekend, y’all!  It’s early for these winter weather shenanigans in the Carolinas, but believe it or not, it snowed!  Again!  I know!  I know!  My northern friends are laughing at me right now because we get a few flurries and a little dusting and we call it snow.  I’m serious as a train wreck when I tell you that when we get exactly 2.5487 flurries of snow in Charlotte everyone loses their mind and forgets how to drive.  A similar situation happens when it rains.

 

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Now, I have no idea what in tarnation makes people freak out and decide they need to clear the Harris Teeter and Publix shelves of all things bread and milk.  That makes zero sense to me.  Who need bread and milk when there is one half of a flake of snow left floating in the air.  And I gotta be honest, when we are expecting serious weather, you know, the kind that brings 2.4783 inches of snow that lands on 54 degree ground and lasts for exactly 4.286 hours before melting?  I don’t know about you, but man, I stock up on beer and wine.  Who needs bread and milk?

 

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Oh!  And vodka.  And Bloody Mary mix.  These are essentials for a snow day.  Or a Sunday.  Or a Saturday.  Don’t judge me.  I’m just keeping things real around here.

 

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Regardless of whether you have your Bloody Mary on a snow day, Sunday, or Sunday.  Or jeeze!  If it blows your dress up, have it on Monday.  There are no judgments here.  This is a safe zone.  My point is that if you are having a Bloody Mary, (at least at my house) you might be having breakfast or if you’re more civilized it would probably be brunch.  Either way, you should totally try these Eggs Benedict Crostini with Asparagus, Bacon, and Easy Hollandaise.  They’re the perfect addition to any breakfast or brunch.

 

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I sincerely hope you (and I) get a snow day, but you don’t have to wait for one to try some delicious breakfast crostini.  If you do, don’t forget to pick up the vodka.facebookadAnd don’t forget to enter the giveaway!

 

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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise

Ingredients

  • 12 -16 asparagus spears tough ends discarded
  • splash of olive oil
  • pinch of garlic powder
  • pinch of salt
  • pinch of pepper
  • 6 pieces of cooked and crispy bacon
  • 6 slices of baguette about 1/2 inch thick
  • 6 eggs
  • chopped parsley for garnish optional

For the Hollandaise Sauce

  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon dried sage
  • 8 tablespoons 1 stick/1/2 cup butter

Instructions

  1. Preheat oven to 400
  2. In a bowl, toss together asparagus, olive oil, garlic powder, salt and pepper, transfer to a parchment paper lined baking sheet, and roast for 5-7 minutes (depending on size - mine were skinny), set aside
  3. Change oven setting to broil
  4. Arrange baguette slices on another parchment lined baking sheet and broil 5 minutes, or until toasted
  5. In a blender,combine egg yolks, lemon juice, and sage then blend a couple of seconds to combine
  6. Melt butter in microwave or on the stove in a pan
  7. With the blender running, slowly stream butter into the egg yolks and blend until combined and kind of fluffy
  8. Bring a small saucepan of water to a simmer
  9. Crack an egg into a small container
  10. Slowly dip the container with the egg into the water and let the water go into the container with the egg for a couple of seconds then slowly let the egg slide out into the water
  11. Let the egg cook about 2 minutes in the simmering water
  12. Remove egg with a slotted spoon and drain with the egg still in the spoon onto a paper towel lined plate
  13. Repeat with remaining eggs
  14. To assemble, start with the toast, add one slice of bacon, 2-3 asparagus pieces, carefully top with poached egg, spoon a generous amount of hollandaise sauce over the whole thing, garnish with parsley, if using
  15. Serve immediately

Hollandaise Sauce adapted slightly from Giada De Laurentiis

Note:  I didn’t add salt to the hollandaise sauce because there is bacon and I accidentally bought salted butter (which I NEVER do) so if you’re using unsalted butter you may want to adjust the seasonings.

 

 

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Filed Under: Archives Tagged With: asparagus, Bacon, breakfast, brunch, crostini, eggs, eggs benedict

Holiday Breakfast Casserole

December 18, 2015 by rachelle 33 Comments

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Can y’all believe that Christmas is next week?  Where did the time go?

 

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I just want to take a minute to say a huge thank you to all of you, my friends, for your kindness and support while we are in this crisis with Chris’ dad.  It’s an ongoing challenge and we’re hopeful because we’re seeing improvement.  He’s such a big teddy bear sweetheart and it’s been so heartbreaking to see him in this condition.  Chris and I are working on things every single day to get him the help he needs. It’s an exhausting process, but totally worth it because things are improving. We so appreciate all of you, your positive thoughts, and your kind words. We’re hopeful for a Christmas miracle and the positive steps we are seeing right now is enough to bring me to tears.

 

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Moving onward.  Happy Holidays!  We were invited to our friends’ Hanukkah celebration last weekend and it was so much fun!  The food was awesome and I had matzo ball soup for the first time ever and loved it!  There were delicious latkes too!  And did I mention that my friends are chefs?  Lucky us!  It was a really nice evening spent with some really terrific friends. The laughs we had were both needed and priceless.

 

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Now we’re moving on to Christmas.  Chris’ mom always made this delicious breakfast casserole for Christmas morning.  Neither of us ever thought to get the recipe from her so the other day we talking about it and the kids and Christmases of the past when the kids were little and we were younger….

 

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And sleigh bells were ringing outside, presents were wrapped (for the most part), and cookies were set out for Santa.

 

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Jeeze!  Can somebody stop me?  Or bring me some wine?  Beer?  Bourbon?  This trip down memory lane is too much!

 

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Let’s talk breakfast casserole.  You can’t go wrong with shredded potatoes, cheese, and sausage.  I confess.  There’s cream of mushroom soup from a can in here.

 

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We’re feeling nostalgic and cream of mushroom soup in a can casserole is totally retro.  Don’t judge me.

 

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Happy Holidays, y’all!

 

P.S. I totally thought I had this scheduled to publish yesterday as my regular Thursday post, but here we are a day late and I’ve been so busy I didn’t even notice.  It’s happened before and I’m fairly certain it will happen again.  Happy Friday!

 

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Holiday Breakfast Casserole

Ingredients

  • 1 pound bag frozen hash brown shredded potatoes thawed
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 1 onion diced very small
  • 12 sausage links cooked and broken into pieces
  • 8 ounces shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350
  2. Add potatoes, soup, sour cream, onion, sausage and 3/4 of the cheese in a mixing bowl and stir until combined
  3. Transfer to a casserole dish coated with cooking spray
  4. Top with remaining cheddar cheese
  5. Bake for 1 hour and 20 minutes or until top is golden brown and bubbly
  6. Let cool for 10 - 15 minutes before serving

Add New

Filed Under: Archives Tagged With: breakfast, brunch, brunch casserole, casserole, cheese, eggs, holiday, holiday breakfast, holiday breakfast casserole, sausage

Hearty Holiday Breakfast Frittata

November 16, 2015 by rachelle 30 Comments

 

Good Morning, Sunshine!

 

 

No joke.  I mean that in the most literal way.  While I adore each and every one of you and y’all are totally my sunshine, it got pretty dang gloomy around here. I don’t know what in tarnation happened, but thank goodness the sun has been returned after another two weeks of rain, darkness, and really bad hair days.

 

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The sun is back and has been in full force for a solid 4 days now and believe you me we are happy here in NC.

 

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Those dark days were a buzzkill to my motivation, but since I’m a glass half full kind of girl I’ve been busy focusing on the the bright side of my laziness.

 

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You are no doubt relieved to know that I am once again up to date on General Hospital and DWTS. And oh my are things heating up and getting interesting in Port Charles!  Oh – and that last elimination (no spoilers) was a total disappointment to me.  I didn’t see that one coming.

 

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Even though I sometimes need indulgent GH binge marathons when work is stressful or the weather is the pits, there is no rest for the wicked these days.  We’re full on in holiday mode over here!

 

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We’ve had some sides and desserts lately, but what about breakfast?  I don’t know how you do things, but in our family we never have Thanksgiving dinner before 2:00 and it’s usually closer too 3:00 or 4;00 before we sit down at the table. We need a heavy breakfast or brunch then some appetizers in the early afternoon to hold us for the big event or we are all just going to pass out from starvation and intoxication anticipation.

 

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A frittata is a perfect solution.  You can clean out your fridge, throw anything in, and make it ahead of time for an easy to reheat holiday morning breakfast or brunch.  After all, we don’t want to have Aunt Gloria passing out from too many cocktails falling out from lack of sustenance while waiting for her Turkey Day dinner!

 

If you haven’t already, don’t forget to enter the giveaway! (CLOSED)

 

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Hearty Frittata

Ingredients

  • 2 pieces thick cut applewood smoked bacon
  • 2 small red potatoes sliced thinly
  • 5 small precooked sausage links crumbled (thawed if packaged frozen)
  • 1 cup mushrooms sliced
  • 1 cup kale roughly chopped
  • 1 cup rainbow chard
  • 8 eggs
  • 1 cup plus 1/4 coup shredded extra sharp cheddar
  • 1 jalapeno sliced - optional

Instructions

  1. Cook bacon in cast iron or nonstick skillet until crispy, drain on paper towel lined plate, crumble
  2. Reserve 1 tablespoon of the bacon drippings and discard the rest
  3. Heat reserved bacon drippings over medium, add potato slices in a medium layer, cook about 2 minutes or until browned on one side, the flip to brown the other side
  4. Add mushrooms and cook about another 2 minutes
  5. Stir potatoes and mushrooms
  6. Add kale and rainbow chard
  7. Stir and cook until greens are mostly wilted, 3-4 minutes
  8. While greens are wilting, whisk eggs together in a bowl
  9. Add 1 cup of the cheddar to the eggs and whisk to combine
  10. Stir the vegetables to be sure they are evenly distributed
  11. Pour eggs over the vegetables, add bacon and sausage, stir to combine
  12. Layer jalapeno (if using) over the top
  13. Cook 7-9 minutes or until sides are set
  14. Turn on oven broiler
  15. Sprinkle remaining 1/4 cup cheddar cheese over the top
  16. Transfer skillet to oven and broil until top is set and fluffy and cheese is melted and bubbly, about 4-6 minutes
  17. Remove from oven and let sit for 3-4 minutes
  18. Cut and serve

Note: We all know that I do not like the jalapeno, but Chris loves them, so I only added them to half of the frittata.

Note:  Because of the bacon and sausage going on in here, I chose not to add any salt, but feel free to add salt and pepper to your taste.

Filed Under: Archives Tagged With: Bacon, breakfast, chard, cheddar, cheese, eggs, fritatta, holiday, kale, potato, sausage

Chicken and Waffles

August 28, 2015 by rachelle 26 Comments

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Here in the south we have something we like to call chicken ‘n waffles.  Traditionally it’s fried chicken on a waffle.  I don’t really get it.   Where is the gravy?  Or the syrup?  I need some liquid going on up in here.  I don’t mean to be hating on my southern peeps, but a piece of fried chicken sitting on top of a waffle just isn’t my jam.

 

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I’m more of a chicken ‘n dumplings with gravy kind of girl.  So, this is my version of chicken ‘n waffles inspired by chicken ‘n dumplings – but with a twist.

 

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Full disclosure:  I pulled these waffles out of my freezer, but I DID NOT LEGGO MY EGGO! These are leftover from Father’s Day and I stuck them in the freezer for a rainy day.

 

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It rained.

 

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And isn’t that the ugliest waffle you’ve ever seen? 🙂  Have a great weekend, y’all!

 

Print

Chicken and Waffles

Ingredients

For the Waffles

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs separated
  • 2 tablespoons sugar
  • 1 tablespoon vanilla paste
  • 4 tablespoons butter melted
  • 2 cups milk

For the Chicken

  • 1 whole 5-6 lb chicken neck, etc. removed
  • 1 head garlic halved
  • 1 lemon halved
  • 1 onion halved
  • Salt and pepper to taste
  • Thyme
  • 4 tablespoons butter melted

For the Eggs

  • 2 eggs

Instructions

For the Waffles

  1. Preheat waffle iron according to manufacturer directions - use or do not use cooking spray if directions indicate
  2. Sift together flour, baking powder, and salt in a medium bow.
  3. In a second bowl beat or whisk egg yolks and sugar until sugar is dissolved, it will be a pale yellow
  4. Add vanilla bean paste, butter, milk and whisk to combine
  5. Combine the liquid mixture with the flour mixture and stir to combine - careful not to over mix
  6. Beat together (third bowl) egg whites until peaks form - about 1 minute
  7. Gently fold egg white mixture into the batter
  8. Add batter and cook waffles according to manufacturer's directions
  9. Set aside or keep warm in 200 degree oven

For the Chicken

  1. Preheat oven to 425
  2. Stuff onion, garlic, lemon, salt, pepper, and thyme in chicken
  3. Rub outer skin with melted butter, add a bit of salt and pepper to taste
  4. Transfer to a rack coated with cooking spray in a baking dish, breast side down
  5. Roast for 1 1/2 hours or until juices run clear
  6. Remove from oven, let cool to handle, shred
  7. Transfer to Dutch oven over high heat
  8. Add 4 cups of chicken stock and heat to a high simmer
  9. In a measuring cup combine 1 tablespoon corn starch with 1/3 cup water
  10. Add cornstarch mixture about 1 tablespoon at a time until desired thickness is reached for a gravy

Fry an Egg

  1. Heat a skillet over high heat and add 2 eggs
  2. Cook for 2 minutes, cover, turn off heat and let cook until desired texture of egg is reached - I like mine more on the done side, so I let them go about 5 minutes

Assembly

  1. Arrange waffle on a plate, cover with shredded chicken and gravy, top with egg, salt and pepper and parsley or chives, if desired

 

Update: Jennifer decided that there should be a 17.5 instruction to add a bunch of salt.  I do not like a lot of salt and I caution you to be careful if you are not using low sodium chicken stock.  My philosophy is to adjust seasonings according to your taste.  Jennifer is a total pain in my ass.

 

Filed Under: Archives Tagged With: breakfast, brunch, chicken, chicken and waffles, eggs, waffles

Breakfast Pizza

June 29, 2015 by rachelle 34 Comments

Good morning, sunshine!

 

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I can’t believe it’s Monday already.  What happened to the weekend?  Was yours a good one?

 

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Because it’s Monday.  And because I talked your ear off on Saturday about brewing…

 

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We’re going to keep things short and simple.  Even the recipe is short and simple.  It’s pizza after all and not rocket science.  Do what you want.  Throw stuff on some pizza dough and pop it into a hot oven.

 

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Have a fantastic week, y’all!

 

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P.S. There is still time to enter the giveaway!

Print

Breakfast Pizza

Ingredients

  • 1 prepared pizza dough
  • 2 tablespoons prepared pesto plus more for drizzle
  • 5-6 eggs
  • 4-6 slices of prosciutto torn in half lengthwise
  • 2 ounces goat cheese
  • 1/4 teaspoon thye

Instructions

  1. Preheat oven to 425
  2. Stretch pizza dough over a pizza stone or baking sheet and bake for 10 minutes
  3. Remove from oven and spread 2 tablespoons of pesto over crust
  4. Crack eggs and drop over top of the pizza
  5. Put pizza back in oven and bake another 10 minutes
  6. Remove pizza from oven, top with prosciutto, goat cheese, and thyme
  7. Put pizza back in oven and bake an additional 5 minutes
  8. Remove from oven, let sit for 5 minutes, slice and serve
  9. Drizzle with more pesto if desired

 

 

Filed Under: Archives Tagged With: breakfast, brunch, eggs, goat cheese, pesto, pizza, prosciutto

Sunny Frittata

February 17, 2015 by rachelle 11 Comments

I needed a little sunshine in my life.

 

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We have had some NASTY weather down here in these southern parts and there is more on the way.  We got hit with an ice storm last night and everything is currently melting only to re-freeze tonight.

 

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Then is is going to get very cold with more nastiness for the upcoming weekend.

 

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Now, I know this is nothing compared to what our friends up north are experiencing.  But this is the south.  We are a bunch of weenies when it comes to cold weather.  One flake of snow or drop of ice turns us into weeping, teeth-gnashing, whiny crybabies.

And by we I mean me.  So I needed something happy, and pretty, and sunshine-ey to pick me up.

 

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So I made this frittata.  Besides being happy, and  pretty, and sunshine-ey, I was able to clean out my fridge and pantry.  You can throw just about any old thing in here.  I had leftover prosciutto wrapped roasted asparagus, some broccoli, a few potatoes, goat cheese, kale that had seen better days, and onions.  In the words of Guy Fieri — everybody in the pool!

 

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Doesn’t that just cheer you up?

Adapted from Alton Brown 

Print

Sunny Frittata

Ingredients

  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 small red potatoes sliced very thin
  • 1/2 onion sliced thin
  • 1 cup broccoli florets
  • 5-6 roasted asparagus stalks
  • 3-4 slices of prosciutto torn into 1 inch pieces
  • 1/2 cup kale cut into 1 inch pieces, stems removed
  • 10 eggs lightly beaten with a couple of dashes of salt and pepper
  • 6 oz goat cheese
  • 2 Tbs Parmesan grated

Instructions

  1. Preheat broiler
  2. Heat a oven-safe deep nonstick skillet over medium high heat, add olive oil and butter
  3. When the butter is melted add the potatoes and cook for 2-3 minutes then flip them over to brown the other side.
  4. Add onions and broccoli and cook 3-4 minutes
  5. Toss in the asparagus, prosciutto and kale, stir everything around for another minute or two
  6. Pour the beaten eggs over all the vegetables and cook for 3-4 minutes and crumble goat cheese on top
  7. Cook another 1-2 minutes or until the eggs begin to set up the sides and on top
  8. Sprinkle with Parmesan
  9. Move the skillet into the oven and broil for another 6-8 minutes, until lightly browned
  10. Remove from skillet and cut into 4 (or 6) pieces

 

Filed Under: Archives Tagged With: eggs, frittata, goat cheese

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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