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    Recipes » Breakfast

    Traditional Huevos Rancheros Recipe

    Posted on April 29, 2022 By Chef Billy Parisi

    huevos ranchers on a plate

    This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe loaded up with crispy tortillas, perfectly fried eggs, and tasty homemade salsa. The simplicity and flavors in this dish next level and not-too-mention it’s incredibly simple to prepare.

    I am a huge fan of Mexican food, and the more I research it and make it, the more I love it. There are some amazing traditional recipes out there such as Tres Leches Cake or Baja Fish Tacos that I think you will enjoy and are guaranteed to impress guests.

    fried eggs on corn tortilla with salsa

    Huevos Rancheros

    Huevos Rancheros is Spanish for “rancher’s eggs,” although the more traditional translation would be “country-style eggs.” This dish consists of fried corn tortillas topped with fried eggs and salsa. It is a very simple dish to prepare and extremely traditional to serve daily in Mexican cuisine.

    I’ve been making this dish for over 25 years and it’s still delicious every time I make it and eat it. You can get creative when making this dish and add accompaniments such as toppings and side dishes to further enhance it.

    Ingredients You’ll Need

    • Tomatoes – I like to use Roma tomatoes as they are great in the summer and decent in the off-season.
    • Peppers – Use seeded serrano or jalapeño peppers for this.
    • Onions – I prefer to use yellow onions, but feel free to substitute for white or sweet onions.
    • Garlic – Use whole garlic cloves for roasting for the salsa.
    • Oil – You will need a natural flavored oil to coat the vegetables as well as for frying the tortillas and eggs.
    • Tortillas – Fried crispy corn tortillas are the only ones you will need.
    • Eggs – Any size or brand of eggs will work.

    How to Make Huevos Rancheros

    Use these step-by-step instructions and images to make these delicious huevos rancheros from scratch:

    Coat the tomatoes, peppers, onions, and garlic on a sheet tray and roast in the oven at 425 for 30 to 35 minutes or until lightly charred.

    roasting tomatoes and onions on a sheet tray

    Remove the roasted veggies and pulse a few times in a blender so that it is still chunky but easy to pour. Transfer to a saucepot and keep warm on low heat.

    blending a salsa

    In a saucepan of oil at 350° fry the corn tortillas until crispy. Place them on a rack over a sheet tray to drain.

    frying a corn tortilla

    In that same oil, fry eggs to your desired amount of doneness.

    frying an egg in oil

    Serve the eggs on top of the crispy tortillas and top off with salsa. Some other things you can serve it with are refried beans and queso fresco cheese.

    adding salsa on to a huevos rancheros

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the ingredients separate for up to 30 minutes before assembling and serving.

    How to Store: Keep the ingredients separate and covered in the refrigerator for 3 to 4 days. Be sure to keep the fried corn tortillas covered and at room temperature. These will not freeze well.

    How to Reheat: Reheat the beans according to their reheating instructions, warm the tortillas, fry new eggs, and add on salsa.

    Frequently Asked Questions

    What do huevos rancheros contain?

    • huevos rancheros plainly contain fried eggs, crispy fried corn tortillas, and salsa, but it can be expanded to add refried beans, cheese, and occasionally meat, or you can get creative with it.

    What does rancheros mean in huevos rancheros?

    • Rancheros translates to “ranchers” which brings the whole term to “rancher’s eggs.”

    Does huevos rancheros have meat?

    • Traditionally it does not have meat on it, however, I have seen things like bacon, chorizo, or pork belly added to it.

    What is the difference between huevos rancheros and Shakshuka?

    • These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.
    huevos rancheros with queso fresco and cilantro

    Chef Notes + Tips

    • While my recipe is very classic, please feel free to expand and add additional toppings and side dishes to accompany this.

    More Mexican Recipes

    • Birria Tacos
    • Chicken Tinga
    • Consome
    • Chilaquiles
    • Tortilla Soup

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

    huevos ranchers on a plate
    Print Recipe

    Traditional Huevos Rancheros Recipe

    This traditional Mexican Huevos Rancheros recipe is the perfect breakfast recipe with crispy tortillas, fried eggs, and tasty homemade salsa.
    Prep Time15 mins
    Cook Time30 mins
    Course: Breakfast
    Cuisine: Mexican
    Servings: 4
    Calories: 446kcal
    Author: Chef Billy Parisi

    Ingredients

    • 6 Roma tomatoes
    • 2 seeded serrano peppers
    • 1 peeled yellow onion cut into thick slices
    • 4 garlic cloves
    • 3 tablespoons neutral flavored oil + more for frying
    • 8 corn tortillas
    • 8 eggs
    • 2 cups refried beans
    • queso fresco for garnish
    • chopped fresh cilantro for garnish
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 425°.
    • Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.
    • Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
    • While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.
    • Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.
    • In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.
    • Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.

    Video

    Notes

    Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the ingredients separate for up to 30 minutes before assembling and serving.
    How to Store: Keep the ingredients separate and covered in the refrigerator for 3 to 4 days. Be sure to keep the fried corn tortillas covered and at room temperature. These will not freeze well.
    How to Reheat: Reheat the beans according to their reheating instructions, warm the tortillas, fry new eggs, and add on salsa.
    While my recipe is very classic, please feel free to expand and add additional toppings and side dishes to accompany this.

    Nutrition

    Calories: 446kcal | Carbohydrates: 44g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 845mg | Potassium: 500mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1379IU | Vitamin C: 17mg | Calcium: 152mg | Iron: 4mg

    Traditional Huevos Rancheros Recipe was last modified: April 29th, 2022 by Chef Billy Parisi

    Classic Homemade Coffee Cake Recipe

    Posted on January 28, 2022 By Chef Billy Parisi

    slice of coffee cake

    This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch. I make mine extra thick with extra streusel for the most delicious coffee cake ever.

    I’m a huge breakfast fan and am a firm believer in trying out new things to help keep them fresh so that it isn’t so mundane. If you want to expand your breakfast recipe repertoire then definitely check out my shakshuka or frittata.

    slice of coffee cake

    Coffee cake has been around for generations and is said to have originated in Dresden, Germany. The Danish however was responsible for enhancing the cake to make it sweet and introduced eating it with coffee. 

    This simple to make cake is one of my favorite things to enjoy with coffee in the morning time as it can balance out the flavors of sweet cake with bitter coffee, much like how you enjoy beignets with chicory coffee. 

    Coffee cake can have many variations of flavors so don’t be afraid to alter a few of these ingredients to help make it your own.

    Coffee Cake Ingredients

    coffee cake ingredients
    • Butter – Always use unsalted butter so you can control the salt content in your recipes.
    • Flour – All-purpose flour is best for this recipe but if you only have bread flour you will need to increase the amount of milk by 5%.
    • Eggs – Large fresh cold eggs.
    • Baking Powder – Any brand of baking powder will do for this recipe.
    • Salt – I use sea salt in all my recipes, but you can substitute for kosher salt.
    • Vanilla – A good pure vanilla extract is best.
    • Sugar – Granulated sugar is perfect for this.
    • Brown Sugar – I use light brown sugar and make sure to pack it in when measuring.
    • Cinnamon – Any good ground cinnamon is perfect.

    How to Make Coffee Cake from Scratch

    Follow along with these instructions to make this easy coffee cake recipe from scratch:

    In a bowl mix together the flour, brown sugar, and cinnamon until combined and no visible chunks.

    mixing together flour, brown sugar, and cinnamon

    Using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.

    creaming together butter and sugar

    Next, cream the butter for 5 to 7 minutes until light and fluffy.

    whipping butter in a stand mixer

    Pour in the sugar and cream together for 3 to 4 minutes.  

    creaming butter and sugar together in a mixer

    Add in the vanilla and then add in 1 egg at a time until mixed in.

    adding eggs to sugar and butter

    While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium-size bowl. Set aside.

    mixing together dry flour ingredients

    Turn the speed to low and add half of the flour mixture to the stand mixer and mix until completely mixed in.

    adding flour to a mixer

    Next, slowly pour in all the milk until combined.

    adding milk to a batter

    Add the remaining flour and mix until mixed in. Stop and scrape the mixture and then continue for a further 1 to 2 minutes.

    adding more flour to a batter in a mixer

    Transfer ½ of the cake batter to a 13×9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out until flat.

    spreading batter in a casserole dish

    Taking the middle layer filling, generously sprinkle it all over the batter and pat it down to flatten slightly.

    sprinkling filling overtop a batter

    Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.

    adding more batter to a cake dish

    Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190°-195° internally in the center of the cake.

    adding streusel to a coffee cake

    Cool on a rack slightly before slicing and serving.

    cooling a coffee cake on a rack

    Variations

    There are many ways to alter this coffee cake to customize it and make it your own. Here are a few things you can add:

    • Pecans – Replace a ½ cup of flour and a ¼ cup of brown sugar in the streusel with ¾ cup of chopped pecans.
    • Blueberries – Add 1 cup of fresh blueberries each to the middle and top of the streusel.
    • Lemon Zest – Add the zest of 1 lemon to the cake batter right after mixing in the eggs for a lemon flavor.
    • Oatmeal – Replace a ½ cup of flour and a ¼ cup of brown sugar in the streusel with ¾ cup of rolled oats.

    Make-Ahead and Storage

    Make-Ahead: You can make this recipe up to 1 day ahead of time.

    How to Reheat: Add the desired amount to a sheet pan and cover with foil. Bake at 325° for only 5-7 minutes or until warm. It also reheats very well in the microwave by heating a serving at a time on high until warm.

    How to Store: Cover and keep at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.

    Chef Notes + Tips

    • If you do not have a stand mixer you can use electric hand beaters.
    • Make sure the butter is softened before whipping it in the stand mixer.
    • To make the streusel, you can also add the ingredients to a food processor and pulse until the butter is cut in.
    slice of coffee cake with coffee

    More Breakfast Recipes

    • Blueberry Muffins
    • Fried Eggs
    • Dutch Baby
    • Belgian Waffles
    • Chilaquiles
    slice of coffee cake
    Print Recipe

    Classic Homemade Coffee Cake Recipe

    This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch.
    Prep Time20 mins
    Cook Time55 mins
    Course: Breakfast, brunch
    Cuisine: Danish, French
    Servings: 12
    Calories: 487kcal
    Author: Chef Billy Parisi

    Ingredients

    For the Filling Layer:

    • 1 cup packed light brown sugar
    • ½ cup all-purpose flour
    • 2 teaspoons ground cinnamon

    For the Streusel:

    • 1 stick unsalted butter
    • 3/4 cup all-purpose flour
    • 1 1/2 cups packed light brown sugar
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon sea salt

    For the Cake Batter:

    • 2 sticks unsalted butter
    • 1 1/4 cups sugar
    • 1 tablespoon vanilla
    • 5 large eggs
    • 3 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 ½ cups whole milk

    Instructions

    • Preheat the oven to 350°.
    • Filling Layer: Combine all ingredients together in a bowl until combined and no visible chunks.
    • Streusel: Add the ingredient to a large bowl using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.
    • Coffee Cake Batter: Next, cream the butter in a stand mixer with the paddle attachment on high speed for about 5-7 minutes or until light and fluffy.
    • Add in the sugar and cream for 3 to 4 minutes on medium-high speed.
    • Pour in the vanilla and then add in 1 egg at a time until they are completely mixed in. Stop and scrape the bowl before going to the next step.
    • While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium size bowl. Set aside.
    • Turn the speed to low and add in half of the flour mixture to the stand mixer and mix.
    • Next, slowly pour in all the milk until combined.
    • Add the remaining flour and mix until everything is completely mixed in. Stop and scrape the mixture and then continue mixing on low speed for further 1 to 2 minutes.
    • Transfer ½ of the cake batter to a 13×9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out using a spatula until flat.
    • Evenly sprinkle the middle layer filling over top of the batter in the pan and gently press down to flatten and smooth out.
    • Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.
    • Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190° to 195° internally in the center of the cake.
    • Cool on a rack slightly before slicing and serving.

    Video

    Notes

    Make-Ahead: You can make this recipe up to 1 day ahead of time.
    How to Reheat: Add the desired amount to a sheet pan and cover with foil. Bake at 325° for only 5-7 minutes or until warm. It also reheats very well in the microwave by heating a serving at a time on high until warm.
    How to Store: Cover and keep at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
    If you do not have a stand mixer you can use electric hand beaters.
    Make sure the butter is softened before whipping it in the stand mixer.
    To make the streusel, you can also add the ingredients to a food processor and pulse until the butter is cut in.

    Nutrition

    Calories: 487kcal | Carbohydrates: 106g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 296mg | Potassium: 252mg | Fiber: 2g | Sugar: 67g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg
    Classic Homemade Coffee Cake Recipe was last modified: March 25th, 2022 by Chef Billy Parisi

    Homemade Fresh Blueberry Muffins Recipe

    Posted on August 25, 2021 By Chef Billy Parisi

    These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.

    I absolutely love breakfast foods, in fact, I probably make breakfast for dinner at least once a week.  If you want to expand some of your early morning meal recipes, then definitely check out my Brioche French Toast or Medium Boiled Eggs Recipe. 

    Blueberry Muffins

    Blueberry muffins are essentially small light muffins that are baked with blueberries.  Muffins have been around since the 18th century in England.  They were easy to make and quickly became popularized.  In no time, other ingredients like fruit and nuts were added to them to expand their makeup.  They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world.

    How to Make Blueberry Muffins from Scratch

    Use these simple instructions for making some delicious homemade blueberry muffins from scratch:

    Start by cutting butter with flour and brown sugar to the size of rice to make a crumb topping and set aside.

    making a streusel topping in a bowl

    Next, whisk together the salt, flour, baking powder, and baking soda in a bowl and set aside.

    mixing together dry ingredients in a bowl

    Add the milk, buttermilk, and oil to a bowl and whisk.  Set aside.

    adding milk and butter milk to a bowl

    Add the butter and sugars to the stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.

    creaming together butter and sugars in a stand mixer

    Next, add 1 egg at a time until mixed in, and then add in the vanilla.

    Adding 1 egg at a time to a stand mixer

    Alternating the dry ingredients with the wet ingredients 3 times, add them to the mixer on low speed just until mixed in.

    pouring dry ingredients into a bowl

    Toss some blueberries around with a little bit of flour and then fold them into the batter with a rubber spatula.

    pouring blueberries into a bowl with blueberry muffin batter

    Evenly distribute the batter between the muffin tins and top off with the crumb topping.

    adding blueberry muffin batter to a a muffin tin

    Bake the muffins at 375° for 35-37 minutes or until lightly browned on top and firm in the center, and then cool to room temperature on a rack. 

    baked blueberry muffins

    How to Make them Fluffier and Moister

    The trick to making blueberry muffins fluffier and moister is the addition of acid.  You can achieve this by swapping out some of the milk ingredients for buttermilk or yogurt.  In addition, the use of fat like butter or oil will greatly improve the moistness of the muffins.

    Can I Use Frozen Blueberries?

    Yes, you can use frozen blueberries in this recipe.  Before adding them to the recipe simply toss them in a little bit of flour to help to prevent them from dropping straight through your muffin to the bottom while baking.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make these muffins up to 1 day ahead of time.

    How to Store: Cover and keep in the refrigerator for up to 5 days.  Cover and freeze for up to 3 months.  Thaw in the refrigerator for 1 day before serving.  You can also leave these covered at room temperature for up to 3 days.

    If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.

    You can substitute the stand mixer with an electric hand mixer.

    a jumbo blueberry muffin cut in half

    More Breakfast Recipes

    • Fried Eggs
    • Dutch Baby
    • Belgian Waffles
    • Chilaquiles
    • Bagels

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below.

    Print Recipe
    5 from 3 votes

    Homemade Fresh Blueberry Muffins Recipe

    These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day.
    Prep Time15 mins
    Cook Time35 mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 12 jumbo muffins
    Author: Chef Billy Parisi

    Ingredients

    For the Blueberry Muffins:

    • 1 teaspoon salt
    • 5 cups all-purpose flour + 3 tablespoons
    • 1 ½ tablespoons baking powder
    • 1 teaspoon baking soda
    • 1 cup buttermilk
    • 1/4 cup milk
    • 1/4 cup oil
    • 1 cup softened unsalted butter
    • 1 cup sugar
    • 1 cup brown sugar
    • 4 eggs
    • 1 tablespoon vanilla
    • 4 cups blueberries

    For the Crumb Topping:

    • 1/2 cup softened unsalted butter
    • ¾ cup all-purpose flour
    • ¾ cup packed light brown sugar
    • 1 teaspoon ground cinnamon optional

    Instructions

    • Preheat the oven to 375°.
    • Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside.
    • For the muffins, mix the salt, baking powder, baking soda, and 5 cups of flour together until completely mixed together. Set aside.
    • Next, in a separate medium-size bowl whisk together the milk and oil and set aside.
    • In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes.
    • Add in 1 egg at a time until completely mixed in and then add in the vanilla.
    • Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in.
    • In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined.
    • Evenly distribute the batter between 12 jumbo muffin cups.
    • Sprinkle on the crumb topping evenly to cover the tops of each muffin.
    • Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center.
    • Cool on a rack until room temperature before serving.

    Video

    Notes

    Chef Notes:
    Make-Ahead: You can make these muffins up to 1 day ahead of time.
    How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
    If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes.
    You can substitute the stand mixer with an electric hand mixer.
    Add the zest and juice of 1 lemon after adding the vanilla in the procedures for a bright lemony flavor. 

     

    Homemade Fresh Blueberry Muffins Recipe was last modified: August 24th, 2021 by Chef Billy Parisi

    Chocolate Almond and Banana Smoothie Recipe

    Posted on July 29, 2021 By Chef Billy Parisi

    glass of chocolate protein smoothie

    Start your morning off the best way possible with this very easy-to-make Chocolate Almond and Banana Smoothie Recipe

    We are big-time breakfast eaters in our family, it’s very important to us.  My wife is a huge smoothie fan and especially likes this recipe, but if you’re looking to change a few things up then definitely try out my Omelette or Shakshuka.

    glass of chocolate protein smoothie

    Breakfast Smoothie

    Breakfast Smoothies seems to have grown in popularity in the last decade with so many people in a hurry during the morning time.  They are a great way to pack a lot of protein and nutrients into a delicious shake that takes seconds to make and only minutes to consume.

    While there are a variety of different types of breakfast smoothies out there, this one honestly may be my favorite due to its insanely delicious taste and the fact that it is healthy.

    What is Cacao Bliss?

    Cacao Bliss is an all-natural superfood broken down into an easily consumable delicious powder.  It is loaded with 10 organic superfoods including raw cacao, turmeric, and MCT powder, amongst others.  I find it incredibly beneficial to my gut health, as well as relief from joint paint.  The best part about this is that it is so easy to incorporate into your daily diet.  Whether it’s in a breakfast smoothie, brownies, or oatmeal, Cacao Bliss is a fantastic supplement to your daily diet regimen.

    How to Make It

    Use these easy-to-follow instructions to make this tasty breakfast chocolate almond and banana smoothie recipe:

    Add all of the ingredients to a blender and place the lid on top.

    adding ingredients to a blender

    Blend on high speed until the breakfast smoothie is smooth and serve.

    a chocolate breakfast smoothie in a blender

    Recipe Chef Notes + Tips

    Make-Ahead: This is meant to be consumed as soon as it is done blending.

    How to Store: I recommend covering it and freezing it to keep its smoothie-like texture and then simply consume it like ice cream.

    You can swap out the use of almond milk for coconut milk, oat milk, or soy milk.

    Add a scoop of coconut whipped cream and chocolate shavings for a little added treat.

    glass of a chocolate smoothie with chocolate shavings

    More Breakfast Recipes

    • Biscotti
    • Poached Eggs
    • Chilaquiles
    • Gravlax
    • Frittata

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!  Use coupon code “BILLY” for 15% off at https://earthechofoods.com/chefbilly.

    glass of chocolate protein smoothie
    Print Recipe

    Chocolate Almond and Banana Smoothie Recipe

    Start your morning off the best way possible with this very easy to make Chocolate Almond and Banana Smoothie Recipe
    Prep Time2 mins
    Cook Time0 mins
    Course: Breakfast, Snack
    Cuisine: American
    Servings: 1
    Calories: 279kcal
    Author: Chef Billy Parisi

    Ingredients

    • 8 ounces almond milk
    • 1 banana
    • 1 pitted date
    • 1 teaspoon honey
    • 1 tablespoon almond butter
    • 1 scoop Cacao Bliss
    • ½ cup ice cubes

    Instructions

    • Add all of the ingredients to a blender and place the lid on top.
    • Blend everything at high speed until completely smooth.
    • Serve in a glass and add optional coconut whipped cream and chocolate shavings.

    Notes

    Chef Notes:
    Make-Ahead: This is meant to be consumed as soon as it is done blending.
    How to Store: I recommend covering it and freezing it to keep its smoothie-like texture and then simply consume it like ice cream.
    You can swap out the use of almond milk for coconut milk, oat milk, or soy milk.  Add a scoop of coconut whipped cream and chocolate shavings for a little added treat.

    Nutrition

    Calories: 279kcal | Carbohydrates: 42g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 308mg | Potassium: 599mg | Fiber: 6g | Sugar: 26g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 347mg | Iron: 1mg

    Chocolate Almond and Banana Smoothie Recipe was last modified: July 29th, 2021 by Chef Billy Parisi

    Homemade Cherry Biscotti Recipe (Cantucci)

    Posted on July 12, 2021 By Chef Billy Parisi

    These delicious homemade Cherry Biscotti are the absolute perfect treat to enjoy with your coffee every single morning.

    I love the combination of sweet and bitter, especially in the morning time.  If you’re looking to take your early morning coffee routine to the next level, then definitely make my Churros or Beignets.

    This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. The opinions and text are all mine.

    slices of cherry biscotti

    Biscotti

    Biscotti are crunchy cookies that were created during Ancient Rome and became popularized centuries later in the Tuscany region of Italy.  These little, long thin cookies are frequently enjoyed alongside coffee, espresso, cappuccino, or Vin Santo.  Biscotti translates from Italian to English as, cookies, but when the root words are broken down it means “twice baked.”

    In America, we call them biscotti, as the Ancient Romans who invented it did, but in Italy, they are known as, Cantucci.  No need to sound an alarm, they are still the exact same thing. 

    Montmorency Tart Cherries

    One of my favorite things about biscotti is how many different ingredients you can add to it to customize it, like dried cherries.  Growing up in Michigan, we often went cherry picking and I remember just how amazing those fresh flavors were.

    Michigan Montmorency tart cherries are homegrown superfruits with science-based benefits. Thanks to years of scientific research, these ruby red orbs have broken out of the pie shell and onto the superfruit stage. This traditional pie ingredient has gained a new reputation – praised for its versatility, nutrient density, and health benefits.

    Montmorency tart cherries are available year-round. They are bright red when harvested in the summer and retain that bold color dried, frozen, canned, or juiced.  Choosing Michigan Montmorency tart cherries means you’re picking American-grown fruit. Imported tart cherries may travel more than 5,000 miles before reaching your grocery store. 75% of U.S. Montmorency tart cherries are grown locally in the state of Michigan.

    These ruby red morsels pack a punch of bright, tangy, and intense flavor that ends on a sweet-tart note enticing you to come back for more. Michigan Montmorency tart cherries provide an adventurous flavor that offers something new and unique compared to other fruits.  With this perfect balance of sweet and tangy, it makes it the perfect ingredient to add to my biscotti recipe.

     

    How to Spot Them

    Imported tart cherries are boxed in shipping containers and travel halfway around the world, whereas our locally grown Michigan Montmorency tart cherries go straight from an American farm to your local grocery store.

    When locating the packaged dried cherries at your favorite local grocery store, check out the back of the package which will highlight the city or country where they’re from.  It’s also very easy to spot the “Montmorency” or Michigan tart cherries right on the front label to imply that they’ve been grown and packaged right here in the US. 

    How to Make Montmorency Tart Cherry Biscotti from Scratch

    Follow these easy step by step instructions for making this amazing homemade cherry biscotti recipe from scratch:

    1. In a large bowl mix together all the dry ingredients until well combined.

    mixing a bowl of flour and eggs

    1. Form a well in the center of the dry ingredients

    making a well from flour with the back of a hand

    1. Whisk some eggs, lemon zest, and almond extract in the well until the eggs are scrambled.

    whisking eggs and lemon zest with flour

    1. Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl.

    mixing together a biscotti dough with a fork

    1. After the dough is formed, add in sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.

    kneading a biscotti dough in a bowl

    1. Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.

    pressing down biscotti dough onto a cookie sheet tray

    1. Bake them in the oven at 350° for 25-30 minutes and then let cool on the sheet tray for 20 minutes.

    baked biscotti loaves on a sheet tray

    1. Slice the baked dough longways about a 1/3” to a ½” thick.

    slicing a biscotti loaf

    1. Place the slices cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.

    biscotti slices on a sheet tray

    1. Cool the biscotti on a cooling rack to room temperature.

    baked biscotti slices on a cooling rack

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 2 days ahead of time.

    How to Store: Cover and keep at room temperature for up to 5 days.  Cover and refrigerate for up to 7 days.  These do not freeze well.

    Feel free to roll the dough using a rolling pin when pressing down on the two logs.

    You can eat this as soon as they are done baking.

    Make sure the two dough logs are about 4-6 inches apart from one another.

    cherry biscotti with espresso

    More Dessert Recipes

    • Funnel Cake
    • Tres Leches
    • Polenta Cake
    • Angel Food Cake
    • Banana Bread

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    slices of cherry biscotti
    Print Recipe
    5 from 1 vote

    Homemade Cherry Biscotti Recipe (Cantucci)

    These delicious homemade Cherry Biscotti are the absolute perfect treat to enjoy with your coffee every single morning.
    Prep Time10 mins
    Cook Time40 mins
    Cool Time40 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 24
    Calories: 98kcal
    Author: Chef Billy Parisi

    Ingredients

    • 2 cups 00 flour or bread flour
    • 1 cup sugar
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 eggs
    • 1 egg yolk
    • ½ teaspoon almond extract
    • zest of 1 lemon
    • ½ cup sliced almonds
    • ½ cup Montmorency tart cherries

    Instructions

    • Preheat the oven to 350°.
    • In a large bowl mix together the flour, sugar, baking powder, and salt using a whisk until well combined.
    • Form a well in the center of the dry ingredients using the back of your hand.
    • Add the eggs, lemon zest, and almond extract to the center of the well and whisk or use a fork to scramble the eggs.
    • Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl to form a dough.
    • Lightly knead the dough for 2 to 3 minutes.
    • Add in the sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
    • Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
    • Bake them in the oven at 350° for 25-30 minutes or until golden brown and firm and then let cool on the sheet tray for 20 minutes.
    • Slice the baked dough using a serrated knife longways about a 1/3” to a ½” thick.
    • Place the sliced cookie cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
    • Cool the biscotti on a cooling rack to room temperature.

    Notes

    Chef Notes:
    Make-Ahead: You can make this recipe up to 2 days ahead of time.
    How to Store: Cover and keep at room temperature for up to 5 days. Cover and refrigerate for up to 7 days. These do not freeze well.
    Feel free to roll the dough using a rolling pin when pressing down on the two logs.
    You can eat this as soon as they are done baking.
    Make sure the two dough logs are about 4-6 inches apart from one another.

    Nutrition

    Calories: 98kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Homemade Cherry Biscotti Recipe (Cantucci) was last modified: March 25th, 2022 by Chef Billy Parisi

    How to Perfectly Fry an Egg Every Time

    Posted on May 19, 2021 By Chef Billy Parisi

    plate of fried eggs with salt and pepper

    Bring your favorite breakfast diner to your home and learn how easy it is to make perfect fried eggs every single time.

    There’s just something about making breakfast and serving it up to family and friends.  It’s so comforting, always delicious, and one of my favorite meals of the day.  If you’re looking to venture out and try some new exciting recipes then definitely check out my Shakshuka or a Dutch Baby.

    plate of fried eggs with salt and pepper

    Fried Egg

    Fried eggs are one of the most fundamental basic recipes out there.  Cooking with eggs, in general, is very foundational in the culinary world, and frying eggs are a great and easy way to prepare and eat them.  Frying eggs are simply cooking eggs in a small amount of fat in a hot skillet until the desired internal yolk temperature is achieved. 

    What Kind of Pan to Use?

    When it comes to making fried eggs, it can sometimes be tricky because the egg will want to stick to the pan.  Now there are a few ways to counter that, one being to be sure there is plenty of hot fat in the pan.  The second one is to make sure you have a really good skillet.  My personal choice is to use a non-stick skillet or a very well-seasoned cast-iron skillet.  Here are my favorites:

    • Green Pan – I just love these pans. They are ceramic-coated non-stick and non-toxic.  Here’s an affiliate link to the one I used in the video which allows me to make a few $$ on the sale if you chose to buy it: https://amzn.to/3tmZRIN
    • Cast Iron – It is vital that your skillet be seasoned or else it will stick. Here’s an affiliate link to the lodge skillet I used in the video which allows me to make a few $$ on the sale if you chose to buy it: https://amzn.to/2RzLG5G

    Should I Use Oil or Butter?

    There are some small nuances when cooking with oil or butter when frying eggs.  Butter will heat more quickly and can have a tendency to burn, but it will enhance the flavor of the eggs.  Oil has a higher smoke point and can cook your eggs at low temperatures giving them that perfect white color.  Here are my favorite fats to use:

    • Oil
    • Unsalted Butter
    • Rendered Bacon Fat.

    How Long to Fry an Egg?

    Frying an egg can be tricky because it can overcook very quickly.  The most important thing to focus on when cooking them is on your burner or heat.  I used a medium-size cooking element that can get decently hot.  If you use a hotter burner, it will cook more quickly even if on low heat.  The same applies to a small burner, only it will take longer.  Based on this, here are the times I was able to come up with based on my medium size burner:

    • Sunny-Side Up Egg – Cook at low to medium heat in a pan with oil for 1 minute
    • Eggs Over Easy – Cook at low to medium heat in a pan with oil for 45 seconds on one side and then flip and cook for a further 20 to 25 seconds.
    • Over Medium Egg – Cook at low to medium heat in a pan with oil for 90 seconds on each side.
    • Over Hard Egg – Cook at low to medium heat in a pan with oil for 2 to 2 ½ minutes per side.

    How to Fry an Egg

    Follow along with these step-by-step instructions for how to fry an egg:

    Crack an egg into a bowl and make sure there are no shells in it.  Set aside.

    cracking an egg into a bowl

    Next, add some fat to a small size non-stick skillet and heat over low to medium heat for about 1 minute.

    adding an egg to a hot frying pan

    Add the cracked egg into the fat and cook to your desired liking.  

    fried egg in a non stick pan

    Season with salt and pepper and serve.

    seasoning fried eggs on a plate

    Recipe Chef Notes + Tips

    Make-Ahead: These are meant to be eaten as soon as they are done cooking.

    How to Reheat: It’s hard to reheat these, but you can do so by gently frying them in some hot oil or in the microwave.

    How to Store: They store ok covered for up to 2 days.  They will not freeze well.

    It does not matter what color eggs you use for this recipe.

    fried eggs with hot sauce

    More Breakfast Recipes

    • Chilaquiles
    • Belgian Waffles
    • Homemade Bagels
    • Brioche French Toast
    • Bacon

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    plate of fried eggs with salt and pepper
    Print Recipe

    How to Perfectly Fry an Egg Every Time

    Bring your favorite breakfast diner to your home and learn how easy it is to make perfect fried eggs every single time.
    Prep Time2 mins
    Cook Time3 mins
    Course: Breakfast
    Cuisine: American, French
    Servings: 3
    Author: Chef Billy Parisi

    Ingredients

    • 3 eggs
    • 2 tablespoons oil
    • salt and pepper to taste

    Instructions

    • Crack the eggs into small separate bowls. Be sure they are free of any shell particles and set aside.
    • Next, add the fat to a non-stick sauté pan and heat at low to medium heat for about 1 minute or until hot.
    • Add 1 egg and cook to your desired internal yolk temperature. See notes!
    • Season with salt and pepper and serve.

    Video

    Notes

    Chef Notes:
    Sunny-Side Up Egg – Cook at low to medium heat in a pan with oil for 1 minute
    Over Easy Egg - Cook at low to medium heat in a pan with oil for 45 seconds on one side and then flip and cook for a further 20 to 25 seconds.
    Over Medium Egg - Cook at low to medium heat in a pan with oil for 90 seconds on each side.
    Over Hard Egg - Cook at low to medium heat in a pan with oil for 2 to 2 ½ minutes per side.
    Make-Ahead: These are meant to be eaten as soon as they are done cooking.
    How to Reheat: It’s hard to reheat these, but you can do so by gently frying them in some hot oil or in the microwave.
    How to Store: They store ok covered for up to 2 days. They will not freeze well.
    It does not matter what color eggs you use for this recipe.

    How to Perfectly Fry an Egg Every Time was last modified: March 25th, 2022 by Chef Billy Parisi

    Homemade Dutch Baby Recipe

    Posted on May 14, 2021 By Chef Billy Parisi

    dutch baby pancaked with berries and whipped cream

    Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.

    This is one of my favorite things to eat for breakfast.  They are incredibly easy to make, and you get to customize them with all sorts of your favorite toppings.  If you love breakfast as much as I do then definitely try my Chilaquiles and Homemade Bagels.  

    dutch baby pancaked with berries and whipped cream

    Dutch Baby

    The Dutch Baby is an Americanized pancake that really seems to be invented by a restaurant in Seattle, Washington during the early to the mid-20th century.  Often times it’s confused with a German pancake or even a Dutch Pancake from the Netherlands known as Deutsches pfannkuchen, which are really thin and closer to crepes than they are American pancakes.

    A Dutch baby is very similar in batter and preparation to that of a popover or Yorkshire pudding.  It is a very heavy egg-based recipe that is cooked in a cast-iron skillet in the oven until it crawls up the sides of the pan and becomes light and fluffy.

    How to Make a Dutch Baby

    Follow along with these simple instructions for how to make this amazing homemade Dutch baby:

    Add the skillet to an oven and pre-heat.

    adding a cast iron skillet to an oven

    Next, blend the ingredients in a blender at high speed for 20 to 30 seconds or until completely smooth.  Set it aside.

    blending dutch baby batter in a blender

    Remove the preheated pan and add in the butter.

    putting butter pads in a hot cast iron skillet

    Once the butter has melted pour the batter into the skillet and cook in the oven until the batter crawls up the side of the pan and it is cooked throughout.

    pouring batter into a cast iron skillet

    Serve the Dutch Baby with berries, homemade whipped cream, and powdered sugar.

    sprinkling powdered sugar onto a dutch baby

    Recipe Chef Notes + Tips

    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking

    How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes.  You can also reheat in the microwave.

    How to Store: Cover and keep in the refrigerator for up to 3 days.  These will not freeze well.

    You can substitute for lower-fat milk.

    Feel free to substitute with bread flour.

    Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.

    dutch baby in a skillet with fresh berries

    More Breakfast Recipes

    • Omelette
    • Frittata
    • Corned Beef Hash
    • Eggs Benedict
    • Hoe Cakes

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    dutch baby pancaked with berries and whipped cream
    Print Recipe
    5 from 4 votes

    Homemade Dutch Baby Recipe

    Dutch Baby Pancake Recipe is a delicious light and fluffy baked pancake that is served up with berries, powdered sugar, and whipped cream.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American, dutch, german
    Servings: 4
    Calories: 271kcal
    Author: Chef Billy Parisi

    Ingredients

    • ¾ cup whole milk
    • 4 large eggs
    • 2 tablespoons melted unsalted butter
    • 2/3 cup all-purpose flour
    • ½ teaspoon sea salt
    • 1 ½ teaspoons vanilla extract
    • 2 tablespoons unsalted butter
    • whipped cream and berries for garnish

    Instructions

    • Add the 10” cast iron skillet to an oven and preheat to 400°.
    • In the meantime, add the milk, eggs, melted butter, flour, salt, and vanilla to a blender and blend on high for 20 to 30 seconds or until very smooth. Set it aside.
    • Remove the skillet once it has been preheated and add in the 2 tablespoons of butter and heat until it is melted.
    • Immediately pour in the batter from the blender and bake at 400° for 20 minutes or until browned, firm, and the batter has crawled up the sides of the pan.
    • Remove the Dutch baby from the oven and garnish with fresh berries, whipped cream, and powdered sugar.

    Video

    Notes

    Chef Notes:
    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking
    How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.
    How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well.
    You can substitute for lower-fat milk.
    Feel free to substitute with bread flour.
    Once the pan is removed from the oven it will be extremely hot and will melt the butter in seconds.

    Nutrition

    Calories: 271kcal | Carbohydrates: 19g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 424mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 662IU | Calcium: 83mg | Iron: 2mg

    Homemade Dutch Baby Recipe was last modified: May 16th, 2021 by Chef Billy Parisi

    Perfectly Poached Eggs Recipe

    Posted on May 12, 2021 By Chef Billy Parisi

    poached eggs with salt and pepper on a plate

    No need to look around anymore this is the easiest most fool-proof way to make perfectly poached eggs every single time.

    My family are huge breakfast eaters, in fact, it’s the meal my daughter eats the most of.  Whether it’s simply bacon or French Toast, I am on full duty every morning when serving up my family.  If you are too and are looking for a few fun ideas, then definitely check out my Hoe Cakes and Frittata.

    poached eggs with salt and pepper on a plate

    Poached Eggs

    Poached eggs are shelled eggs that are cooked in simmering water until the desired internal temperature has been achieved.  Utilizing this method is a very healthy way to prepare an egg while still being able to have a runny yolk.

    The most common way to poach an egg is by creating a vortex in the water.  You achieve this by stirring the water with a spoon in a vigorous circle once it is lightly simmering.  All you do at this point is drop in the egg and wait for it to cook.  If you are looking to incorporate more eggs into your diet without all of the oil and fat, then this is your method. 

    What Does the Vinegar Do?

    The main reason for adding vinegar to the water when poaching eggs is because the acid in the vinegar helps to coagulate the whites in the egg more quickly resulting in them cooking quicker as well.  An old wife’s tale for doing so is to help neutralize any egg-type smell and in addition I’ve heard it will flavor up the protein.  

    How to Poach an Egg

    Follow along with these simple instructions for how to make poached eggs:

    Crack an egg into a small bowl and set it aside.

    cracking an egg into a glass bowl

    Add some vinegar to a medium-size pot with water and bring to a low simmer.

    pouring vinegar into a pot of water

    Create a vortex by vigorously stirring the water in a circle using a spoon.

    stirring hot water in a pot with a spoon

    Pour the egg into the center of the vortex and cook until the desired internal temperature is achieved.

    an egg poaching in hot water in a pot

    Remove the egg with a slotted spoon and season with salt and pepper and serve.

    seasoning poached eggs on a plate

    How Long to Poach an Egg?

    How long to poach an egg depends on how you want your yolk.  Shorter cooking times will render a runnier yolk while longer cooking times will result in a harder yolk.  Here are cooking times to get you to the perfect desired yolk:

    • Over-Easy Style Yolk – Poach for 2:30 to 3:00 minutes
    • Over-Medium Style Yolk – Poach for 4:30 to 5:00 minutes
    • Over-Hard Style Yolk – Poach for 8:00 minutes

    Recipe Chef Notes + Tips

    Make-Ahead: Poached eggs are meant to be eaten immediately after cooking.

    How to Reheat: Reheat the poached eggs by adding them to hot simmering water until warm.  You can also warm in the microwave.

    How to Store: Cover and keep in the refrigerator for up to 2 days.  Poached eggs do not freeze well.

    White distilled vinegar is the best option to use.

    You may also use a whisk to create the vortex in the water.

    Any color egg will work for this recipe.

    When the water is simmering, there will be bubbles at the bottom of the pan, but they should not be breaking the surface.

    a sliced poached egg

    More Egg Recipes

    • Hard-Boiled
    • Medium Boiled
    • Soft Boiled
    • Eggs Benedict
    • Corned Beef Hash

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    poached eggs with salt and pepper on a plate
    Print Recipe
    5 from 1 vote

    Perfectly Poached Eggs Recipe

    No need to look around anymore this is the easiest most fool-proof way to make perfectly poached eggs every single time.
    Prep Time2 mins
    Cook Time3 mins
    Course: Breakfast
    Cuisine: French
    Servings: 3
    Calories: 64kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 tablespoon white distilled vinegar
    • 3 eggs
    • sea salt and pepper to taste

    Instructions

    • Add the vinegar to a medium-size pot of simmering water in between low and medium heat.
    • While the water is heating crack the eggs into 3 separate small bowls and set them aside.
    • Next, using a spoon vigorously stir the simmering water in a circle for about 10 seconds.
    • Immediately pour 1 egg into the center of the vortex and cook for 2:30 to 3:00 minutes for an over-easy style yolk.
    • Remove the yolk using a slotted spoon making sure to get off any excess water and season with salt and pepper and serve.

    Video

    Notes

    Chef Notes:
    Make-Ahead: Poached eggs are meant to be eaten immediately after cooking.
    How to Reheat: Reheat the poached eggs by adding them to hot simmering water until warm. You can also warm in the microwave.
    How to Store: Cover and keep in the refrigerator for up to 2 days. Poached eggs do not freeze well.
    White distilled vinegar is the best option to use.
    You may also use a whisk to create the vortex in the water.
    Any color egg will work for this recipe.
    When the water is simmering, there will be bubbles at the bottom of the pan, but they should not be breaking the surface.

    Nutrition

    Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

     

    Perfectly Poached Eggs Recipe was last modified: March 25th, 2022 by Chef Billy Parisi

    Homemade Belgian Waffles Recipe (Brussels Style)

    Posted on May 7, 2021 By Chef Billy Parisi

    plate full of waffles with berries

    You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.

    I just love breakfast, but I don’t always eat it.  When I do decide to make it, I usually try and make something epic.  If you’re similar and want to check out some new ideas, then for sure make my chilaquiles or frittata.  

    plate full of waffles with berries

    Belgian Waffles

    Belgian waffles are a breakfast food consisting of a cooked yeast-leavened batter in a hot waffle pattern iron (here is an affiliate link which allows me to make a few bucks on the sale to the waffle maker I used: https://amzn.to/3vxI9nr).  It is a common breakfast menu item in restaurants across the globe.  Waffles are also very popular when serving them with fried chicken.  
    There are two different types of Belgian waffles, Brussels style, and Liege waffles.  Here are the main differences:

    • Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
    • Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.

    The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast.  Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed.  You do however miss out on flavor if you go the regular waffle route.

    How to Make Belgian Waffles from Scratch

    Be sure to follow these step-by-step instructions for how to make Belgian waffles from scratch:

    Add warm milk, sugar, and yeast to the bowl of a stand mixer and whisk until combined.  Let stand for 10 minutes.

    whisking milk and yeast in a stand mixer bowl

    Next, add in the egg yolks, vanilla, and melted butter and mix on medium speed using the whisk attachment until well combined, which takes about 3 to 4 minutes.

    mixing eggs with milk in a stand mixer

    Slowly pour in the sifted flour and salt until it is completely combined into the wet ingredients.  There should be no lumps.

    adding flour to a belgian waffle batter

    Set the batter to the side and then whisk the egg whites in the stand mixer with the whisk attachment on medium-high speed until stiff peaks have been formed, which takes about 3-4 minutes.

    whisking egg whites to make a merengue

    Fold the egg whites into the batter until completely combined, and then cover and set in a warm area for 1 hour or until doubled in size.

    folding whipped egg whites in with batter

    Fill up a hot waffle iron with the batter and cook until golden brown.

    adding waffle batter to a waffle iron

    Serve the waffles with powdered sugar and berries.

    sprinkling powdered sugar onto waffles

    Recipe Chef Notes +Tips

    Make-Ahead: These are meant to be eaten as soon as they are done cooking.  You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.

    How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp.  You can heat in the microwave until warm, but they will not be crispy.

    How to Store: Cover and place in the refrigerator for up to 4 days.  They will freeze covered for up to 3 months.  You can reheat them straight from the freezer.

    When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.

    I prefer to use whole milk in this recipe.

    If you are using instant yeast you can skip the yeast activation at the beginning.

    waffles with berries

    More Breakfast Recipes

    • Hoe Cakes
    • Omelette
    • Corned Beef Hash
    • Biscuits and Gravy
    • Buttermilk Pancakes

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    plate full of waffles with berries
    Print Recipe
    5 from 3 votes

    Homemade Belgian Waffles Recipe (Brussels Style)

    You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
    Prep Time20 mins
    Cook Time5 mins
    Proofing Time1 hr
    Course: Breakfast
    Cuisine: Belgian, belgium
    Servings: 8 Large Waffles
    Calories: 263kcal
    Author: Chef Billy Parisi

    Ingredients

    • 3 cups of whole milk in between 115° and 118° F
    • 2 tablespoons sugar
    • 1 packet active yeast
    • 3 eggs separate the yolks from the whites
    • 1 teaspoon vanilla extract
    • 1 stick melted unsalted butter
    • 3 cups sifted all-purpose flour
    • pinch of sea salt
    • powdered sugar and berries for garnish

    Instructions

    • Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
    • Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
    • Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
    • Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
    • Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
    • Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
    • While the batter is proofing, heat waffle iron.
    • Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
    • Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.

    Video

    Notes

    Chef Notes:
    Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
    How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
    How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
    When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
    I prefer to use whole milk in this recipe.
    If you are using instant yeast you can skip the yeast activation at the beginning.

    Nutrition

    Calories: 263kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 63mg | Potassium: 192mg | Fiber: 1g | Sugar: 8g | Vitamin A: 236IU | Calcium: 117mg | Iron: 2mg

    Homemade Belgian Waffles Recipe (Brussels Style) was last modified: July 27th, 2021 by Chef Billy Parisi

    Homemade Chilaquiles Recipe (Rojos Style)

    Posted on May 5, 2021 By Chef Billy Parisi

    This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.

    I actually don’t eat breakfast every single day, but when I do, I’m craving it big time and usually want to make a feast.  If you’re in the same boat then definitely check out my Huevos Rancheros or Brioche. 

    Chilaquiles

    Chilaquiles is a classic Mexican dish consisting of corn tortilla chips that are cooked with a smooth tomato-based salsa.  The chips soak up the salsa softening them and making them incredibly favorable, similar to enchiladas.  Some records indicate it has been around since the early days of the Aztecs.

    There are some variations to chilaquiles as of recent which include beef, chicken, eggs, and cheese.  While they do not latter back to the original recipe of the Aztecs, these ingredients are commonly used throughout Mexico.

    Here are some typical ingredients that you would find in chilaquiles:

    • Tomatoes
    • Serrano Peppers
    • Chiles de Árbol
    • Ancho Chiles
    • Epazote
    • Onions
    • Garlic
    • Tortilla Chips

    How to Make Chilaquiles

    Follow along with these step-by-step images for how to make a homemade chilaquiles recipe:

    Roast some tomatoes, chiles, onions, and garlic in the oven until lightly browned.

    roasted tomatoes and onions on a sheet tray

    Puree the roasted vegetables in a blender along with some epazote, water, or vegetable stock until smooth.

    pureeing tomatoes in a blender

    Transfer the mixture to a saucepot and cook over low to medium heat and cook for 15 minutes. 

    pouring a chilaquiles sauces in a rondeau pot

    While the sauce is cooking down, prepare the corn tortillas, and fry until crispy brown.

    Frying corn tortilla chips in oil

    Finish the tomato-based sauce with a little red wine vinegar, salt, and pepper.

    seasoning chiliaquiles in a pot

    Once the chips are done cooking toss them into the tomato mixture and cook on low heat for 3-4 minutes or until softened.

    adding fried corn tortilla chips to the chilaquiles

    In the meantime, fry eggs in the remaining tortilla chip oil to your desired internal temperature.

    frying an egg in oil in a pan

    Serve the fried eggs alongside the chilaquiles and garnish with queso fresco and optional chopped fresh cilantro.

    serving eggs with chilaquiles

    Recipe Chef Notes + Tips

    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.  You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.

    How to Store: Cover and keep in the refrigerator for up to 2 days.  This will not freeze well.

    How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed.  You can also heat in the microwave until warm.

    You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.

    If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe. 

    Substitute the vegetable stock Substitute with water if it is not available.

    If you do not have epazote you may substitute it with dry oregano.

    You may swap out the queso fresco for cotija cheese or chihuahua cheese.

    chilaquiles rojos with queso fresco and eggs

    More Breakfast Recipes

    • Bagels
    • Hoe Cakes
    • Corned Beef Hash
    • Eggs Benedict
    • Pancakes

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Print Recipe
    5 from 1 vote

    Homemade Chilaquiles Recipe (Rojos Style)

    This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American, Mexican
    Servings: 6
    Calories: 699kcal
    Author: Chef Billy Parisi

    Ingredients

    • 7-8 vine ripe tomatoes core removed
    • 1 peeled and roughly chopped yellow onion
    • 5 garlic cloves
    • 2 seeded serrano peppers
    • 3 seeded chiles de árbol
    • 1 seeded ancho chile
    • 3 tablespoons olive oil
    • 1 ½ tablespoons dried epazote
    • 1 cup of vegetable stock
    • 1 tablespoon red wine vinegar
    • 1 cup oil
    • 20 corn tortillas
    • 6 fried eggs
    • crumbled queso fresco
    • chopped fresh cilantro
    • sea salt and pepper to taste

    Instructions

    • Preheat the oven to 450° F.
    • Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
    • Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
    • Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
    • Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
    • While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
    • Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
    • Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
    • Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
    • Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.

    Video

    Notes

    Chef Notes:
    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
    How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
    How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
    You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
    If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
    Substitute the vegetable stock Substitute with water if it is not available.
    If you do not have epazote you may substitute it with dry oregano.
    You may swap out the queso fresco for cotija cheese or chihuahua cheese.

    Nutrition

    Calories: 699kcal | Carbohydrates: 51g | Protein: 13g | Fat: 52g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 272mg | Potassium: 702mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3149IU | Vitamin C: 24mg | Calcium: 118mg | Iron: 3mg

     

    Homemade Chilaquiles Recipe (Rojos Style) was last modified: May 5th, 2021 by Chef Billy Parisi

    Perfect Hard Boiled Eggs Recipe

    Posted on January 13, 2021 By Chef Billy Parisi

    plate of hard boiled eggs cut in half

    Learn how easy it is to make the absolute perfect hard boiled eggs using my fool-proof procedures that render impeccable results every single time.

    We seriously put hard boiled eggs on just about everything.  Sometimes we put it in salads and sometimes on toast.  If you’re looking for ideas on how to use them then definitely check out my Shaved Brussels Sprouts Salad or Avocado Toast.

    plate of hard boiled eggs cut in half

    Hard Boiled Eggs

    Hard boiled eggs are cooked eggs in rolling boiling water until both the egg yolks and whites are firm.  They are the most common boiled eggs out there, second to soft-boiled eggs.  They are used in a myriad of ways including being served by themselves, in salads, on sandwiches, or even appetizers.

    How to Make Them Peel Easy

    Having made thousands upon thousands of hard boiled eggs, the trick to making them peel easy rests in the temperature of the water.  Often times people say you can only use white eggs so that they peel easy, that is not the case.  You MUST start with rolling boiling water and then putting the eggs in, not bringing the water to a boil with the eggs already in it.

    I know this may seem elementary in dumb, but I can promise you this is the key, no matter what color or kind of egg you decide to use.

    How to Make Hard Boiled Eggs

    Follow along with these simple instructions for how to prepare perfect hard boiled eggs:

    Bring a large pot of water to a rolling boil.

    pot of boiling water

    If desired, add some vinegar to the water to help with the smell.

    adding vinegar to a pot of boiling water
    Add in the eggs gently with a spoon so the eggs do not crack and boil for 6 minutes.

    adding an egg on a spoon to a pot of boiling water

    Place a lid on the pot, turn the heat completely off and let the egg stand in the water for 6 more minutes.

    adding a pan or lid a to the top of a pot

    Remove the eggs from the water and place directly into an ice water bath in a container and let sit for 2-4 minutes or until completely cooled.

    removed boiled eggs from a pot of boiling water into an ice bath

    Peel, Slice, and serve

    slicing a hard boiled egg in half

    Recipe Chef Notes + Tips

    Make-Ahead: These eggs can be made up to 3 days ahead of time.

    How to Store: Keep them in the shell, in water in a container in the refrigerator for up to 4 days.

    To get rid of the smell while boiling, add some distilled vinegar to the pot of boiling water.

    If you need help peeling the eggs, run them under lukewarm water while peeling.

    a peeled hard boiled egg sliced in half on a plate

    More Recipes Using Eggs

    • Croque Madame
    • Eggs Benedict
    • Chilaquiles
    • Omelette
    • Shaved Brussels Sprouts Salad

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    plate of hard boiled eggs cut in half
    Print Recipe
    5 from 6 votes

    Perfect Hard-Boiled Eggs Recipe

    Learn how easy it is to make perfect hard-boiled eggs using my fool-proof procedures that render impeccable results every single time.
    Prep Time1 min
    Cook Time12 mins
    cooling time4 mins
    Course: Appetizer, Breakfast, Side Dish
    Cuisine: American, english, French
    Servings: 6
    Calories: 380kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 tablespoon distilled vinegar
    • 6 large eggs

    Instructions

    • Bring a large pot of water to a rolling boil over high heat.
    • Pour in the vinegar to help with the smell.
    • Gently add the eggs into the boiling water using a large spoon and cook for 6 minutes.
    • Next, place a lid onto the pot, turn the heat completely off and let them sit for 6 more minutes.
    • Immediately place the eggs after they are done cooking to a container filled with cold water and ice.
    • Cool the eggs for 2-4 minutes to stop the cooking process.
    • Peel the eggs under running lukewarm water, slice and serve.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: These can be made up to 3 days ahead of time.
     
    • How to Store: Keep them in the shell, in water in a container in the refrigerator for up to 4 days.
     
    • To get rid of the smell while boiling, add some distilled vinegar to the pot of boiling water.
     
    • If you need help peeling the eggs, run them under lukewarm water while peeling.

    Nutrition

    Calories: 380kcal | Carbohydrates: 2g | Protein: 33g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 982mg | Sodium: 375mg | Potassium: 364mg | Sugar: 1g | Vitamin A: 1426IU | Calcium: 148mg | Iron: 5mg

    Perfect Hard Boiled Eggs Recipe was last modified: January 13th, 2021 by Chef Billy Parisi

    Medium Boiled Eggs Recipe

    Posted on January 13, 2021 By Chef Billy Parisi

    medium-boiled egg on a cutting board

    These deliciously easy to make medium-boiled eggs are the perfect accompaniment to any salad or breakfast, or even as a side dish to the main course.

    My daughter and wife are huge egg fans, and in fact, they eat them almost every single day for breakfast.  If you’re not sure how to use then try them in my Corned Beef Hash or Mushroom and Fried Egg Burger.

    medium-boiled egg on a cutting board

    Medium Boiled Eggs

    Medium-boiled eggs are boiled eggs that has a slightly firm yolk with a little bit of run in it, similar to that of an over-medium fried egg.  The whites on a medium-boiled egg are firm like a hard-boiled egg.  These eggs are for folks who want a completely cooked white and a slightly runny yolk.  This is the internal temperature in which I prefer when eating boiled eggs.

    How Long Does It Take to Medium Boil an Egg?

    To achieve a perfect medium-boiled egg, the egg should be cooking in rolling boiling water for 7-9 minutes.  Within this range of cooking time, the whites will be cooked.  It is always vital to immediately chill the eggs. So that they stop cooking.

    How to Make Them

    Follow along with these easy to prepare steps in making these medium-boiled eggs:

    Bring a large pot of water to a rolling boil.

    pot of boiling water

    If desired, add some vinegar to the water to help with the smell.

    adding vinegar to a pot of boiling water
    Add in the eggs gently with a spoon so the eggs do not crack and boil for 8 minutes.

    adding an egg on a spoon to a pot of boiling water

    Remove the eggs from the water and place directly into an ice water bath in a container and let sit for 2-4 minutes or until completely cooled.

    removed boiled eggs from a pot of boiling water into an ice bath

    Peel, Slice and serve

    sliced medium boiled eggs on a cutting board

    Chef Recipes Notes + Tips

    Make-Ahead: You can make these up to 1 day ahead of time, but for best results serve once they are done cooling.

    How to Store: Keep in the shell, in water in a container in the refrigerator for up to 4 days.

    How to Reheat: If you want to eat these warm, add them to some boiling water for 3 minutes.  Peel under cold water so that your hands don’t get burned.

    To get rid of the sometimes eggy smelly when boiling, simply add a little distilled vinegar to the pot of boiling water.

    If you need help peeling the eggs, run them under lukewarm water while peeling.

    medium boiled jammy eggs

    More Recipes With Eggs

    • Croque Madame
    • Eggs Benedict
    • Chilaquiles
    • Omelette
    • Shaved Brussels Sprouts Salad

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    medium-boiled egg on a cutting board
    Print Recipe

    Medium Boiled Eggs Recipe

    These easy to make medium-boiled eggs are the perfect accompaniment to any salad or breakfast, or even as a side dish to the main course.
    Prep Time1 min
    Cook Time8 mins
    Cooling Time4 mins
    Course: Side Dish
    Cuisine: American, english, French
    Servings: 6
    Calories: 63kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 tablespoon distilled vinegar
    • 6 large eggs

    Instructions

    • Bring a large pot of water to a rolling boil over high heat.
    • Pour in some vinegar to help with the smell, if desired.
    • Gently add the eggs into the boiling water using a large spoon and cook for 8 minutes.
    • Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
    • Cool the eggs for 2-4 minutes to stop the cooking process.
    • Peel the eggs under running lukewarm water, slice, and serve.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: You can make these up to 1 day ahead of time, but for best results serve once they are done cooling.
     
    • How to Store: Keep them in water in a container in the refrigerator for up to 4 days.
     
    • How to Reheat: If you want to eat these warm, add them to some boiling water for 3 minutes. Peel under cold water so that your hands don’t get burned.
     
    • To get rid of the sometimes eggy smelly when boiling, simply add a little distilled vinegar to the pot of boiling water
     
    • If you need help peeling the eggs, run them under lukewarm water while peeling.

    Nutrition

    Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

    Medium Boiled Eggs Recipe was last modified: March 25th, 2022 by Chef Billy Parisi

    Soft Boiled Eggs Recipe

    Posted on January 13, 2021 By Chef Billy Parisi

    soft boiled eggs sliced in half on a plate

    Learn how easy it is to make perfect soft-boiled eggs every single time using these easy to follow fool-proof instructions.

    I love to put eggs on everything, from salads to sandwiches, you name it.  If you are anything like me then definitely check out my Corned Beef Hash or Mushroom and Fried Egg Burger.

    soft boiled eggs sliced in half on a plate

    Soft Boiled Eggs

    Soft boiled eggs are eggs that are boiled in water for a short amount of time so that the whites have hardened up, but not all the way, and the yolk is runny or jammy.  These eggs are excellent served up by themselves or for breakfast, or in a classic French Frisée salad.

    If you love over-easy fried eggs then these are for you, and quite possibly easier to master since it is all about time in the water.

    How Long Does It Take to Soft Boil an Egg

    To get to a perfect soft-boiled egg, it is boiled from 3-6 minutes.  Any of these times will result in a runny yolk, however, with the shorter cooking times, the eggs will become very delicate and hard to peel and the whites will even be a bit runny directly surrounding the yolk.

    How to Make Them

    Follow these simple instructions for how to make soft-boiled eggs:

    Bring a large pot of water to a rolling boil.

    a pot of boiling water
    Add in the eggs gently with a spoon so the eggs do not crack and boil for 5 minutes.

    adding an egg on a spoon to a pot of boiling water

    Remove the eggs from the water and place directly into an ice water bath in a container and let sit for 2-4 minutes or until completely cooled.

    removed boiled eggs from a pot of boiling water into an ice bath

    Peel, Slice, and serve

    sliced soft boiled egg on a cutting board

    Recipe Chef Notes + Tips

    Make-Ahead: You can make these up to 1 day ahead of time but are best served immediately.

    How to Store: Keep in cool water in a container for up to 3 days.

    How to Reheat: If you want to serve these warm, add to boiling water in a pot for 2-3 minutes.  Peel and serve.

    Sometimes eggs smell a little funky, to cut that smell add some plain distilled vinegar to the boiling water before cooking the eggs.

    It does not matter if you use brown or white eggs when making boiled eggs.

    To help peel the egg, run it under luke-warm water.

    jammy soft boiled eggs on a plate

    More Recipes with Eggs

    • Croque Madame
    • Eggs Benedict
    • Chilaquiles
    • Omelette
    • Shaved Brussels Sprouts Salad

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    soft boiled eggs sliced in half on a plate
    Print Recipe
    5 from 1 vote

    Soft Boiled Eggs Recipe

    Learn how easy it is to make perfect soft-boiled eggs every single time using these easy to follow fool-proof instructions.
    Prep Time1 min
    Cook Time5 mins
    Cooling time4 mins
    Course: Appetizer, Side Dish
    Cuisine: American, english, French
    Servings: 6
    Calories: 63kcal
    Author: Chef Billy Parisi

    Ingredients

    • 6 large eggs

    Instructions

    • Bring a large pot of water to a rolling boil over high heat.
    • Gently add the eggs into the boiling water using a large spoon and cook for 5 minutes.
    • Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
    • Cool the eggs for 2-4 minutes to stop the cooking process.
    • Peel the eggs under running lukewarm water, slice, and serve.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: You can make these up to 1 day ahead of time but are best served immediately.
     
    • How to Store: Keep in cool water in a container for up to 3 days.
     
    • How to Reheat: If you want to serve these warm, add to boiling water in a pot for 2-3 minutes. Peel and serve.
     
    • Sometimes eggs smell a little funky, to cut that smell add some plain distilled vinegar to the boiling water before cooking the eggs.
     
    • It does not matter if you use brown or white eggs when making boiled eggs.
     
    • To help peel the egg, run it under luke-warm water.

    Nutrition

    Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

    Soft Boiled Eggs Recipe was last modified: January 13th, 2021 by Chef Billy Parisi

    Homemade Banana Bread Recipe (Video)

    Posted on October 9, 2020 By Chef Billy Parisi

    slices of fresh baked banana bread

    Learn how easy it is to make the most delicious homemade banana bread recipe that is light, fluffy, and nothing short of delicious.

    sliced of banana bread

    We are huge bread fans in our house, especially when it’s homemade.  If you love baking bread then you have to check out my pretzels recipe or my dinner rolls.

    Banana Bread

    There is nothing like homemade bread, and if you happen to have quite a few bananas on hand then banana bread should be on your baking list.  There is no firm date on when it was created but it’s said to be created in Southeast Asia quite a long time ago, i.e. 77 a.d.  It is very easy to make and can definitely be made with just a whisk and a bowl, with no need for a stand mixer.

    How Ripe do the Bananas Need to Be?

    It is debatable how ripe bananas need to be to make banana bread.  It seems nowadays that it is made with leftover bananas that have begun to go brown.  My personal take is that the bananas definitely need to be ripe, but they do not have to be brown.

    With that being said, the browner they become, the more intense in flavor the banana will be, and ultimately your bread.  I usually look for bananas to be bright yellow with a few brown spots on them for me to use in this recipe.

    How to Make It Moist

    The trick to ensuring that your banana bread is moist lies in a few different factors being:

    • Fat – You have to have plenty of fat such as butter or oil in banana bread for it to be moist, this is the most important factor.
    • Cooking Time – Often times people overcook baked goods and they immediately dry out. I believe if you cook it just to 197° to 198° internally and pulling it out and letting it sit until cool is the perfect recipe for success.
    • Over Mixing – Do not over mix this, you want some of those small chunks of ingredients in the batter before baking it.

    How to Make Banana Bread from Scratch

    Follow these simple instructions for making this amazing banana bread recipe:

    In a large bowl completely whisk together the melted butter and sugar until combined.

    mixing together melted butter and sugar

    Next, add in 1 egg at a time until they are completely mixed in.

    adding eggs to a bowl with melted butter

    Pour in the vanilla, oil, and milk into the batter and whisk until mixed in.

    whisking vanilla extract into a bowl of melted butter and eggs

    Add in the mashed bananas and whisk until combined.

    adding mashed bananas to a bowl

    Now, add in the baking soda, baking powder, and cinnamon until they are mixed together.

    pouring cinnamon and baking powder into a bowl with mashed bananas

    Whisk in the flour and salt just until combined.

    whisking flour in a bowl with melted butter and eggs

    Fold in the walnuts into the batter and evenly divide it between two 9×5 greased loaf pans.

    folding walnuts with flour into a bowl

    Top off with a little mixture of walnuts and brown sugar and bake at 350° for 50-55 minutes or until a toothpick comes out clean in the center, or until it reaches 197° to 198°.

    sprinkling walnuts and brown sugar onto raw banana bread

    Cool in the pan for 20 minutes before slicing and serving.

    cooling banana bread on a rack

    Variations

    There are a few different things you can do to alter the flavor and overall texture of this recipe to make it work for your needs.

    • Pecans – Simply swap out the walnuts for pecans in this recipe.
    • Gluten-Free Flour – Exchange the current amount of all-purpose flour for 1 to 1 gluten-free flour.
    • Almond Flour – Swap out the all-purpose flour for the same amount of almond flour.

    Make-Ahead and Storage

    Make-Ahead: You can make this banana bread recipe up to 1 day ahead of time.

    How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days.  This will freeze well covered for up to 3 months.  Thaw in the refrigerator until soft.

    Chef Notes + Tips

    • You can just use oil, or just use milk, or a combination of both like I did in this recipe.   Feel free to also swap out the milk for full-fat yogurt.
    • You can easily make 24 muffins using this recipe if you prefer banana muffins instead.  Bake them for 25-28 minutes.
    • In addition to the walnuts in this recipe, you can also add 1 cup of semi-sweet chocolate chips.
    loaf of banana bread that is sliced

    More Amazing Bread Recipes

    • Bagels
    • Brioche
    • Sourdough
    • Pita
    • Naan

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    slices of fresh baked banana bread
    Print Recipe
    5 from 13 votes

    Homemade Banana Bread Recipe (Video)

    Learn how easy it is to make the most delicious homemade banana bread recipe that is light, fluffy, and nothing short of delicious.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 16
    Calories: 374kcal
    Author: Chef Billy Parisi

    Ingredients

    • 2 sticks melted unsalted butter
    • 1 ¾ cup sugar
    • 4 eggs
    • 1 tablespoon vanilla extract
    • ¼ cup vegetable oil
    • ¼ cup whole milk
    • 8 mashed bananas
    • 1 ½ teaspoons baking soda
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 4 cups all-purpose flour
    • pinch of sea salt
    • 1 ½ cups roughly chopped walnuts

    Instructions

    • Preheat the oven to 350°.
    • In a large bowl whisk together the butter and sugar until completely mixed.
    • Next, add in 1 egg at a time until mixed in.
    • Pour in the vanilla, oil, and milk until combined and then pour in the bananas and mix them in.
    • Now, whisk in the baking soda, baking powder, and cinnamon until completely mixed together.
    • Whisk in the flour and salt until combined and then fold in the walnuts using a rubber spatula.
    • Divide the batter between 2 9×5 loaf pans that have been sprayed with nonstick spray.
    • This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped walnuts and evenly sprinkle it over the top of the bread.
    • Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center it should come out relatively clean. In addition, it will have an internal temperature of 198°.
    • Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving.

    Video

    Notes

    Make-Ahead: You can make this recipe up to 1 day ahead of time.
    How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft.
    You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt.
    You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.
    In addition to the walnuts in this recipe, you can also add 1 cup of semi-sweet chocolate chips.

    Nutrition

    Calories: 374kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 364mg | Fiber: 3g | Sugar: 30g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
    Homemade Banana Bread Recipe (Video) was last modified: April 11th, 2022 by Chef Billy Parisi

    Homemade Bagel Recipe

    Posted on August 21, 2020 By Chef Billy Parisi

    homemade bagels with cream cheese and coffee

    No need to ever go to your local shop again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.

    There’s just nothing quite like homemade bread, and if you love baking it then you absolutely have to try my Boule or Focaccia.

    homemade bagels with cream cheese and coffee

    Bagels

    Bagels are a simple round bread made with few ingredients that are boiled in a barley syrup solution and then baked until golden brown.  They are traditionally a Polish recipe that has been dated back as far as the 15th century.   They were introduced into America in the late 19th century from Eastern Europeans in Jewish markets but didn’t become popularized until several decades later.

    These easy to make bread products are so much more amazing when made at home that you will never head to Einstein’s ever again.

    What is a New York Bagel?

    The New York bagel is pretty much every bagel we know in the United States.  It has a shiny crust with a bit of hardness too it and has a chewy inside.

    Ingredients

    The wonderful part about this recipe is that it only has 6 total ingredients and is ridiculously easy to make.  Here is what you’ll need to make it:

    • Water – Using warm water to help activate the yeast.
    • Sugar – I like to use light brown sugar, but you can absolutely use granulated sugar.  This is in place so that the yeast can feed on it and become activated.
    • Yeast – I almost always use active yeast or a starter, but you could also use instant if that’s all you have.
    • Bread Flour – You need high protein high gluten bread to be able to make bagels.
    • Salt – Always use sea salt.

    How to Make Bagels from Scratch

    Follow along with these simple procedures to make this amazing recipe:

    In the bowl of a stand mixer whisk together some warm water, malt syrup, and yeast and let sit for 5 minutes or until it forms a raft on top.

    yeast, water and sugar together in a bowl

    With the hook attachment on low speed slowly add in the flour and salt and mix for 5 minutes.

    adding flour to a stand mixer

    Transfer the dough to a clean countertop dusted with flour and knead for a further 5 minutes.

    kneading bagel dough on the countertop

    Place the dough into a bowl with a lid and proof in a warm place for 60-90 minutes or until it has doubled in size.  Be sure to see my proofing trick.

    adding kneaded dough to a plastic container for proofing

    Punch the dough down and then form it into 12 balls and place them on 2 sheet trays lined with parchment paper.

    small rolled out dough ball on countertop

    Coat your thumb in flour and press down in the center of the dough ball to form a ring.

    pushing your thumb through the center of a dough ball

    Stretch the bread ring to make it larger.  Repeat with the other 11 dough balls.  Cover with a towel and let rest.

    making a bread ring with dough

    In the meantime, bring a large pot of water with malt barley syrup to a boil and cook 3-4 bagels at a time for 60 to 90 seconds per side.

    simmering bagels in a malt barley syrup and water solution

    Transfer the bagels to a sheet tray lined with parchment paper, add on any desired toppings, and bake at 425° for 20-25 minutes or until golden brown on the outside.

    adding bagels on a sheet tray to the oven

    Cool the bagels to room temperature or eat them immediately, that part is up to you!

    cooling cooked bagels on a sheet tray

    Toppings and Variations

    If you’ve ever been to a bagel shop you undoubtedly have seen all of the many different variations and toppings that bagels come in.  Here are a few of the more popular ones out there:

    • Everything Bagel
    • Sesame
    • Poppy Seed
    • Cinnamon and Sugar
    • Blueberry
    • Chocolate Chip
    • Whole Wheat

    What to Serve Them With

    Bagels are fantastic eaten by themselves, as a sandwich or a bit of cream cheese on top.  They are also incredibly popular eaten with gravlax, which is a Jewish staple.  Feel free to get creative and use them in any way you see fit.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make these up to 2 days ahead of time.  Keep covered at room temperature or in the refrigerator before serving.

    How to Store:  These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days.  These will freeze well covered for up to 3 months.  Thaw in the refrigerator for 1 day or until softened before serving.

    If you do not have malt syrup when making the dough, please substitute with brown sugar.

    You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight.  Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.

    If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.

    You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.

    No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.

    For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.

    bagels on a cutting board with fresh berries

    More Amazing Bread Recipes

    • Brioche
    • Sourdough
    • Soft Pretzels
    • Pita
    • Homemade White Bread

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    homemade bagels with cream cheese and coffee
    Print Recipe
    5 from 7 votes

    Homemade Bagel Recipe

    No need to ever go to the store again because this homemade bagel recipe is not only incredibly easy to make, it’s also extremely delicious.
    Prep Time25 mins
    Cook Time25 mins
    Proofing Time1 hr 15 mins
    Course: bread, Breakfast
    Cuisine: American, german
    Servings: 10
    Calories: 246kcal
    Author: Chef Billy Parisi

    Ingredients

    • 375 grams warm water 115° to 118° F or 1 3/4 cups
    • 16 grams barley malt syrup or brown sugar or 1 tablespoon
    • 10 grams active yeast or 1 tablespoon
    • 660 grams bread flour or 4 ¼ cup
    • 6 grams sea salt or 1 teaspoon

    Instructions

    • In the bowl of a stand mixer, whisk together the water, syrup, and yeast until combined and let sit for 5-7 minutes or until a raft forms on the top.
    • Attach the hook attachment and mix on low speed while adding in the flour until it is completely combined, then add in the salt and mix for 5 minutes.
    • Transfer the dough to a clean floured surface and knead by hand for 5-7 minutes.
    • Place the dough in a bowl with a lid and place in a warm place for 60-90 minutes or until it has doubled in size.
    • Punch the dough down and divide it into 12 small dough balls and place them on 2 sheet trays lined with parchment paper.
    • Dip your thumb in flour and press down into the center of the ball to make a ring. Stretch the ring out to form into the shape of a bagel. Repeat with the other 11 dough balls and cover and rest.
    • In the meantime, add about 2 gallons of water and about a 1/3 cup or about 80 ML to a large pot and bring to a boil.
    • Cook 3-4 bagels at a time for 60-90 seconds a side flipping them using a slotted spoon.
    • Once they are done in the water solution transfer back to the parchment-lined sheet trays. Sprinkle on any desired toppings at this time and then repeat the process with the other bagels.
    • Now bake the bagels at 425° or 220° for 20-25 minutes or until golden brown.
    • Cool on a rack until room temperature and serve.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: You can make these up to 2 days ahead of time. Keep covered at room temperature or in the refrigerator before serving.
     
    • How to Store: These will last covered at room temperature for up to 4 days and in the refrigerator for up to 60 days. These will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day or until softened before serving.
     
    • If you do not have malt syrup when making the dough, please substitute with brown sugar.
     
    • You can definitely use a starter in this recipe and remember that you should always use 10% to 15% of the flour weight. Follow my sourdough recipe for folding up until final shape, and then from there follow this recipe.
     
    • If you only have instant yeast you can go right into mixing together the water, sugar, yeast, flour, and salt as there is no need to wait.
     
    • You will need a high gluten flour so bread flour is preferred, however, you can get away with using all-purpose flour, just reduce the amount of water by 7%.
     
    • No problem if you don’t have the malt syrup to boil the bagels in, simply substitute with light molasses or honey.
     
    • For proofing add the dough in the covered bowl to an unused over with the door cracked and only the oven light on for a perfect proofing environment.

    Nutrition

    Calories: 246kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Calcium: 12mg | Iron: 1mg

    Homemade Bagel Recipe was last modified: August 20th, 2020 by Chef Billy Parisi

    The Best Brioche French Toast Recipe

    Posted on June 19, 2020 By Chef Billy Parisi

    slices of cooked french toast with whipped cream and fresh berries

    Take your breakfast to the next level with this homemade brioche French toast recipe that uses an easy to make cinnamon and sugar batter.

    Breakfast can sometimes be a challenge because it ends up being the same old thing.  If you get in a run then you have to absolutely try my hoecakes or shakshuka to help change things up!

    slices of cooked french toast with whipped cream and fresh berries

    French Toast

    This history of French toast is a little murky as some claim it to be as old as the 5th century and created in Rome, while other sources say Spain, Germany, and every other western European country.  Regardless, it’s easy to make and absolutely delicious and here are the basic ingredients:

    • Milk
    • Eggs
    • Cinnamon

    There are a few other enhancing ingredients that you can use such as sugar, brown sugar, vanilla, or nutmeg.

    What Kind of Bread to Use?

    Obviously, brioche bread makes the absolute best French toast and it’s not even close.  With that being said, it can be hard to find and sometimes expensive if you aren’t making it yourself.  In case it isn’t available here are some other great bread options:

    • Challah
    • Texas Toast
    • French Bread
    • Italian Bread

    How to Make French Toast from Scratch

    Follow these easy instructions to make this awesome recipe:

    Add some heavy whipping cream, sugar, vanilla, and mascarpone cheese to a stand mixer and mix on high speed with the whisk attachment to form stiff peaks.  Set aside in the fridge until ready to use.

    homemade whipped cream in a stand mixer

    Slice the loaf of brioche bread into 8 thick slices, yes, it’s ok to use the ends as well.

    slicing brioche bread for french toast

    In a large bowl whisk together the ½ and ½, eggs, vanilla, cinnamon, and sugar until completely combined.

    whisking together cream and eggs with cinnamon in a bowl

    One at a time dip the slices of brioche on each side into the batter and place on a hot griddle or pan with melted unsalted butter.

    dipping brioche bread slice into batter

    Cook the French toast for 1 to 2 minutes per side or until browned and serve.

    slices of french toast on a griddle

    Why is It Soggy?

    The main reason your French toast is soggy is that you saturated it too much in the batter.  Here are a few things to help so that it doesn’t get like this:

    1. Dip the bread: Don’t submerge the bread completely, quickly dip it on each side before cooking.
    2. Cook over low heat: Cook the French toast over lower heat so that it browns up and becomes crispy without burning.

    French Toast Toppings

    There are so many wonderful toppings you can put onto French toast and here are my absolute favorites:

    • Powdered Sugar
    • Maple Syrup
    • Fresh Berries
    • Jam
    • Honey
    • Whipped Cream

    Recipe Chef Notes + Tips

    Make-Ahead: French toast is meant to be eaten right away.  If you want to make it ahead of time, keep it warm in the oven at 250° for up to 1 hour.

    How to Reheat: Spread the cooked pieces of French toast onto a sheet tray lined with parchment paper and bake at 350° for 4-6 minutes or until hot.  Likewise, you can add it to a microwave-safe plate and heat until hot.

    How to Store: Place covered in the refrigerator for up to 2 days.  This will not freeze well.

    There will be plenty of mascarpone whipped cream leftover but don’t worry because it goes amazing on any dessert or pancakes.

    brioche french toast with berries, bacon and orange juice

    More Breakfast Recipes

    • Omelette
    • Cinnamon Rolls
    • Frittata
    • Blueberry Scones
    • Corned Beef Hash

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    slices of cooked french toast with whipped cream and fresh berries
    Print Recipe
    5 from 2 votes

    The Best Brioche French Toast Recipe

    Take your breakfast to the next level with this homemade brioche French toast recipe that uses an easy to make cinnamon and sugar batter.
    Prep Time5 mins
    Cook Time10 mins
    Course: Breakfast, brunch
    Cuisine: english, French
    Servings: 8
    Calories: 450kcal
    Author: Chef Billy Parisi

    Ingredients

    For the Whipped Cream:

    • 1 ½ cups heavy whipping cream
    • ½ cup mascarpone cheese
    • 1/3 cup sugar
    • 1 teaspoon vanilla

    For the French Toast:

    • 4 large eggs
    • 1 cup ½ and ½
    • 1 ½ teaspoons cinnamon
    • 1 teaspoon vanilla
    • 3 tablespoons sugar
    • 8 thick slices brioche bread
    • Unsalted butter

    Instructions

    • Whipped Cream: Add all of the ingredients to a stand mixer with the whisk attachment and mix on high speed to form stiff peaks, which takes about 3-4 minutes. Chill until ready to use.
    • In a large bowl whisk together the eggs, ½ and 1/2, cinnamon, vanilla, and sugar until completely combined. Set aside.
    • In a large skillet or griddle over medium heat, add in some butter until melted.
    • Dip 1 piece of bread on each side into the batter and place it into the pan or griddle and cook for 1 to 2 minutes per side or until browned and crisp. Cook in batches or as many as can fit in your pan or griddle.
    • Add optional toppings of mascarpone whipped cream, fresh berries, powdered sugar, and maple syrup.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: French toast is meant to be eaten right away. If you want to make it ahead of time, keep it warm in the oven at 250° for up to 1 hour.
     
    • How to Reheat: Spread the cooked pieces of French toast onto a sheet tray lined with parchment paper and bake at 350° for 4-6 minutes or until hot. Likewise, you can add it to a microwave-safe plate and heat until hot.
     
    • How to Store: Place covered in the refrigerator for up to 2 days. This will not freeze well.
     
    • There will be plenty of mascarpone whipped cream leftover but don’t worry because it goes amazing on any dessert or pancakes.

    Nutrition

    Calories: 450kcal | Carbohydrates: 31g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 180mg | Sodium: 205mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1248IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

    The Best Brioche French Toast Recipe was last modified: June 23rd, 2020 by Chef Billy Parisi

    Homemade Brioche Bread Recipe

    Posted on June 17, 2020 By Chef Billy Parisi

    homemade brioche bun and a loaf of brioche sliced in half

    Become a great baker and learn how easy it is to make delicious buttery homemade brioche bread right from your own kitchen.

    Just like with the puff pastry recipe I made, it’s been a while since I’ve made brioche.  If you’re like mand are a huge bread maker and eater fan then for sure see my sourdough or white bread recipe.

    homemade brioche bun and a loaf of brioche sliced in half

    What is Brioche Bread?

    Much like a lot of bread enjoyed today, it’s a traditional French recipe that is made in really the same process as most other loaves of bread are made.  It uses a warm liquid, yeast, and flour.  Brioche is a sweet dough consisting of:

    • Milk
    • Yeast
    • Flour
    • Eggs
    • Sugar
    • Salt
    • Butter

    Obviously, in brioche bread, there are a few other ingredients to add to the richness of it, like eggs and butter.  While there aren’t specific dates on when brioche was brought onto the scene, many think it was introduced in the 15th century but that’s simply because the word was first used then.

    Other accounts in later centuries refer to things such as sweet or spiced bread, which would certainly lend credibility to this recipe.  Brioche is widely made and eaten in the form of loaves, buns, or rounds and is enjoyed at breakfast, dessert, or as a bun during the main course.  It is probably one of my favorite bread recipes out there and if you’re a big fan of this as well then you for sure need to check out this recipe!

    What Makes it Different?

    The biggest difference between brioche and other bread recipes is using enhancing ingredients to further the flavor and texture of it.  It is a sweeter, richer bread resulting from fat and sugar that are added to the dough.  The main additional ingredients are:

    • Eggs
    • Sugar
    • Butter

    What Is it Good For?

    While brioche is absolutely amazing eaten by itself it is also a great bread to use as an ingredient in other recipes.  Here are my favorite recipes to use it in:

    • Toast
    • Peanut Butter and Jelly
    • French Toast
    • Bread Pudding
    • Cheeseburger Buns
    • Lobster Roll Buns
    • Hot dog Buns

    How to Make It

    If you’ve ever wondered how to make brioche bread, then you’ve definitely come to the right place.  As I stated earlier, brioche bread is pretty easy to make but it just requires some time, so please follow these instructions:

    Whisk together some warm milk, yeast, and sugar together in the bowl of a stand mixer and let sit for 5 to 7 minutes to create a raft.

    yeast and milk whisked together in a bowl to form a raft

    Add in some of the flour and mix with the hook attachment on low speed until combined to create a sponge.

    adding flour to a stand mixer with milk and yeast

    Wrap in plastic and place in the oven with only the light on and the door cracked to get the perfect proofing environment, and proof for 60 minutes or until more than doubled in size.

    covering dough in a bowl with plastic wrap

    Place the bowl back on the stand mixer and add in eggs, flour and sugar on low to medium speed until completely combined.

    brioche bread dough mixing in a stand mixer

    Once the dough has come together slowly add in chunks of softened unsalted butter until it is completely mixed in.

    adding softened butter to a brioche dough mixing in a stand mixer

    Remove the dough and chill in the refrigerator for 30 minutes to let the butter hardened up.

    adding dough to a refrigerator to chill

    Take the dough out of the fridge and place it on a clean surface dusted with flour.

    adding brioche dough to a floured surface
    Divide the dough into thirds and taking one of the pieces of dough spread it out to form a rectangle, about 14 x 8 inches.

    pressing dough out on a table to form a rectangle

    Roll the dough over to form a taught loaf.

    rolling up dough to form a loaf

    Place the bread in a buttered loaf pan and place a towel over top back in the oven with the light on and the door cracked and proof for a further 45 minutes.

    placing raw brioche dough into buttered loaf pans and covering them

    Brush the dough with an egg wash of milk and egg and bake at 375° for 30-35 minutes or until it reaches 190°F internally.

    brushing brioche dough with an egg wash

    Cool on a rack and serve.

    setting cooked brioche bread in a pan onto a cooling rack

    How to Make Brioche Buns

    If you want to make a classic Sicilian style brioche roll, here is how you do it:

    1. Using the last third of the brioche dough, take about a ½ cup-sized amount and roll it up until it’s about the size of a tennis ball and then place it onto a sheet tray lined with parchment paper.

    a rolled ball of brioche dough on a sheet tray with parchment paper

    1. Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snowman without the middle ball, to put it as simply as possible.

    placing a small rolled brioche dough into a large ball of rolled brioche

    1. Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar and bake at 375° for 18-20 minutes or until they are golden brown.

    brushing the brioche bun with an egg wash

    How to Serve It

    You can serve this sliced and buttered up as is with any meal.  The classic Sicilian way to eat this is with granita and espresso.

    Recipe Chef Notes + Tips

    Make-Ahead: This bread is incredibly eaten as soon as it is slightly cooled but you can make this baked up to 2 days ahead of time.  You can also choose to place it uncooked in the loaf pan in the refrigerator 2 days before baking.

    How to Store: Store covered at room temperature for up to 4 days or in the refrigerator for up to 7 days.  This will freeze well covered for up to 3 months.  Thaw at room temperature until soft before serving.

    You can add up to 1 more pound of softened unsalted butter to this recipe when adding butter to make it richer in flavor.

    The more butter you add to this recipe the stickier and harder to work with it will become.

    You can also add up to ¼ more cup of sugar to sweeten the bread even more.

    loaved of brioche and brioche buns served with espresso

    More Amazing Breakfast Recipes

    • Chia Seed Pudding Recipe
    • Homemade Gravlax Recipe
    • Huevos Rancheros Recipe
    • Strawberry Blueberry and Banana Oat Smoothie
    • Hoe Cakes

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    homemade brioche bun and a loaf of brioche sliced in half
    Print Recipe
    5 from 8 votes

    Homemade Brioche Bread Recipe

    Become a great baker and learn how easy it is to make delicious buttery homemade brioche bread right from your own kitchen.
    Prep Time15 mins
    Cook Time30 mins
    Resting Time1 hr 45 mins
    Total Time2 hrs 30 mins
    Course: Breakfast
    Cuisine: French, Italian
    Servings: 20
    Calories: 427kcal
    Author: Chef Billy Parisi

    Ingredients

    For the Sponge:

    • 8 ounces of warm milk 112° to 116°
    • 1 tablespoon sugar
    • 1 tablespoon + 1 teaspoon active yeast
    • 8 ounces all-purpose flour

    For the Dough:

    • 2 pounds all-purpose flour
    • 1/3 cup sugar
    • 12 eggs
    • 2 teaspoons sea salt
    • 16 ounces softened unsalted butter
    • 1 egg whisked with 2 tablespoons whole milk
    US Customary - Metric

    Instructions

    • Add the milk, 1 tablespoon of sugar, and yeast to the bowl of a stand mixer and whisk just until combined.
    • Let it sit for 5-7 minutes or until it forms a raft.
    • Pour in 8 ounces of the flour and mix on low speed with the hook attachment until combined to create a sponge.
    • Wrap the bowl in plastic wrap and proof in the oven with only the oven light on and the door cracked and proof for 60 minutes or until more than doubled in size.
    • Remove the bowl and plastic wrap and place back onto the stand mixer with the hook attachment and add in 1 egg at a time over low speed until slightly mixed in and the eggs are completely whisked.
    • Next, stop the mixer and add in the remaining 2 pounds of flour, 1/3 cup of sugar and salt and mix on low to medium speed until completely combined and smooth.
    • Slowly add in the softened unsalted butter until it is completely mixed in, about 5-7 minutes.
    • Place in the refrigerator and chill for 30 minutes to harden up the butter.
    • Remove and place the dough onto a clean floured surface and divide the dough into thirds.
    • To make loaves of bread, take one of the pieces of dough spread it out to form a rectangle, about 14 x 8 inches, and roll the dough over to form a taught loaf.
    • Next, place it in a buttered loaf pan and place a towel over top back in the oven with the light on and the door cracked and proof for a further 45 minutes.
    • Remove it from the oven and brush the dough with an egg wash of milk and egg and bake at 375° for 30-35 minutes or until it reaches 190°F internally.
    • To make individual Sicilian style buns: take about a ½ cup-sized amount and roll it up until it’s about the size of a tennis ball and then place it onto a sheet tray lined with parchment paper.
    • Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snowman without the middle ball, to put it as simply as possible.
    • Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar and bake at 375° for 18-20 minutes or until they are golden brown.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: This bread is incredibly eaten as soon as it is slightly cooled but you can make this baked up to 2 days ahead of time. You can also choose to place it uncooked in the loaf pan in the refrigerator 2 days before baking.
     
    • How to Store: Store covered at room temperature for up to 4 days or in the refrigerator for up to 7 days. This will freeze well covered for up to 3 months. Thaw at room temperature until soft before serving.
     
    • You can add up to 1 more pound of softened unsalted butter to this recipe when adding butter to make it richer in flavor.
     
    • The more butter you add to this recipe the stickier and harder to work with it will become.
     
    • You can also add up to ¼ more cup of sugar to sweeten the bread even more.

    Nutrition

    Calories: 427kcal | Carbohydrates: 47g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 438mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Vitamin A: 728IU | Calcium: 42mg | Iron: 3mg

     

    Homemade Brioche Bread Recipe was last modified: June 23rd, 2020 by Chef Billy Parisi

    Easy Hoe Cakes Recipe (Johnny Cakes)

    Posted on April 15, 2020 By Chef Billy Parisi

    cornmeal cakes with butter maple

    After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.

    We make pretty epic breakfasts every morning to start off the day.  I often make omelettes and almost always have bacon on the menu as well.

    cornmeal cakes with butter maple

    Hoe Cakes

    Hoe Cakes are a classic southern staple and essentially their version of the pancake.  In its simplest form they consist of the following ingredients:

    • Cornmeal
    • Salt
    • Hot Water

    Just like any classic recipe, hoe cakes are considered peasant food.  They were created based on what ingredients were readily available, and what they could afford.  If you fast forward to current times, hoe cakes are often made with the addition of butter, eggs, flour, and sugar to further enhance the flavor.

    Is It the Same as a Johnny Cake

    Hoe cakes are the exact same as a Johnny Cake.  Johnny Cakes were founded in the Northeast portion of the United States, and to be more exact, New England.  In fact, Johnny Cakes were around before hoe cakes as they are dated back to the 18th century.

    They were later adopted by the south and given their own name.

    How to Make Them

    Follow these easy instructions to make this recipe:

    In a large bowl mix together the flour, cornmeal, baking powder, sugar, and salt.

    Adding dry ingredients to a large bowl

    In a separate bowl whisk the eggs, buttermilk, melted butter, and water until combined.

    mixing together dry ingredients in a bowl

    Add the wet ingredients to the dry ingredients and gently whisk just until combined.

    mixing together a hoe cake batter in a bowl

    Add a ½ cup to ¾ cup of batter to a griddle, frying pan or cast-iron skillet in oil or melted butter and cook for 3-4 minutes per side or until light and fluffy and cooked throughout.

    cooking a johnny cake in some butter in a skillet

    What to Serve them With

    Just like any typical breakfast recipe, here are a few things these would go great with:

    • Bacon
    • Chia Seed Pudding
    • Granola

    Recipe Chef Notes + Tips

    Make-Ahead: You can make these up to 1 hour ahead of time.  Keep warm wrapped in foil and in the oven at 175° before serving.

    How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot.  You can also heat in the microwave.

    How to Store: Place covered in the refrigerator for up to 4 days.  Cover and freeze for up to 2 months.  Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.

    It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.

    To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.

    You can absolutely use milk in place of the buttermilk.

    If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.

    You can also cook the hoe cakes in butter instead of oil.

    johnny cakes on a plate served with fruit

    More Breakfast Recipes

    • Omelette
    • Cinnamon Rolls
    • Gravlax
    • Quiche
    • Corned Beef Hash
    • French Toast

    Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    cornmeal cakes with butter maple
    Print Recipe
    5 from 3 votes

    Easy Hoe Cakes Recipe (Johnny Cakes)

    After you taste one these easy to make cornmeal Hoe Cakes with syrup, you’ll forget all about ever wanting to eat pancakes again.
    Prep Time5 mins
    Cook Time15 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8
    Calories: 306kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 ½ cups fine cornmeal
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • ½ teaspoon sea salt
    • 3 large eggs
    • ¼ cup melted unsalted butter
    • 1 cup buttermilk
    • 2/3 cup water
    • Oil for cooking

    Instructions

    • In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
    • In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
    • Add the wet ingredients to the dry ingredients in gently whisk just until combined.
    • Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
    • Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
    • Serve with fresh berries, butter, and maple syrup.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
     
    • How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
     
    • How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
     
    • It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
     
    • To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.
     
    • You can absolutely use milk in place of the buttermilk.
     
    • If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
     
    • You can also cook the hoe cakes in butter instead of oil.

    Nutrition

    Calories: 306kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 255mg | Potassium: 336mg | Fiber: 3g | Sugar: 5g | Vitamin A: 316IU | Calcium: 116mg | Iron: 2mg

    Easy Hoe Cakes Recipe (Johnny Cakes) was last modified: June 25th, 2020 by Chef Billy Parisi

    How To Bake Bacon

    Posted on February 17, 2020 By Chef Billy Parisi

    crisp cooked bacon on a cutting board

    Baking bacon is hands down the best way to make it delicious and crispy and you will never make it any other way again after this.

    crisp cooked bacon on a cutting board

    I’ve made more bacon then I care to remember stemming all the way back to my restaurant days.  I’ve pan-fried, grilled, even deep-fried it, but to this day I’ve never found a better way to prepare it than this.

    Baking in the oven is a very popular easy way to prepare food, just like in my Sheet Pan Chicken or my Oven Baked Spicy Salmon Fajitas.

    The Best Way to Cook Bacon

    The absolute best way to cook bacon is in the oven.  It perfectly browns it up while staying way longer in shape then when it shrivels up pan-frying it.  The two most important things you need are:

    Parchment Paper – this will not only help crisp up the bacon, but it will assist in the cooking time.

    ½ Baking Sheet Tray – no more small odd shaped cookie sheet trays, upgrade to ½ size.

    Temperature to Bake Bacon

    The two best temperatures to make oven-baked bacon are 375° and 400°.  These temperatures are not convection and make sure your sheet tray is in the middle rack of the oven when cooking it.

    How Long Does It Take

    While it does take up to 25 minutes to bake it in the oven, it’s well worth it and no going back to the old way.  Follow these easy temp and time guidelines:

    • 375° for 22 to 25 minutes
    • 400° for 18 to 22 minutes

    How to Make It

    Place the bacon about a ½” apart from one another on a ½ size sheet tray lined with parchment paper.

    raw bacon on a sheet tray lined with parchment paper

    Bake in the oven at 375° for 22 to 25 minutes or until golden browned and crispy.

    cooked crisp bacon on a sheet tray

    Place the cooked bacon onto paper towels to let it drain.

    cooked bacon draining on a paper towel

    How to Make It Crispy

    There are 3 keys to making oven backed bacon perfectly crispy so that you never make it any other way again.

    375° or 400° – make sure the bacon is at a high enough temperature where it has the opportunity to brown.

    Parchment Paper – this will assist in the browning of the bacon as well as with the amount of time it takes to brown.

    Paper Towels – don’t let the bacon sit in its own rendered fat as it will become soggy.  Immediately remove it from pan and place it on paper towels to drain.

    cooked bacon

    Recipe Chef Notes + Tips

    How to Reheat: There are several ways to reheat bacon.  You can grill it, place it in a pan and cook over low heat until hot or place back in the oven at 350° for 2 to 3 minutes or until hot.

    Pay close attention to it when reheating as it can burn very easily.

    Make-Ahead: You can make bacon up to 1 day ahead of time.  Reheat and drain before serving.

    How to Store: Place covered in the refrigerator for up to 4 days.

    This recipe is done for regular cut bacon.  If you want to use thick-cut bacon add 3-5 minutes to your baking time.

    Try adding some cracked pepper to the top of the bacon before baking or drizzling on a little maple syrup for baking to enhance the flavor.

    Don’t you dare throw away the rendered back fat, strain it off into a container and keep in the refrigerator for up to 5 days, or it will freeze for up to 2 months.

    draining rendered bacon fat into a container

    Amazing Recipes With Bacon

    • Bacon-Wrapped Beer Bratwurst
    • Meatloaf Recipe
    • Ultimate BLT
    • Bacon-Wrapped Dates
    • Boeuf Bourguignon

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    crisp cooked bacon on a cutting board
    Print Recipe
    5 from 5 votes

    How To Bake Bacon

    Baking bacon is hands down the best way to make it delicious and crispy and you will never make it any other way again after this.
    Prep Time5 mins
    Cook Time25 mins
    Course: Side Dish
    Cuisine: American
    Servings: 10
    Calories: 189kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 pound regular cut bacon

    Instructions

    • Preheat the oven to 375°.
    • Evenly place the bacon 1/2” apart on 2 sheet trays lined with parchment paper.
    • Place the trays in the oven as close to the middle rack as possible and bake at 375° for 22 to 25 minutes or until browned and crisp.
    • Immediately remove the bacon from the tray and place it on paper towels to drain any excess fat and serve.

    Notes

    Chef Notes:
    • How to Reheat: There are several ways to reheat bacon. You can grill it, place it in a pan and cook over low heat until hot or place back in the oven at 350° for 2 to 3 minutes or until hot.
    • Pay close attention to it when reheating as it can burn very easily.
    • Make-Ahead: You can make bacon up to 1 day ahead of time. Reheat and drain before serving.
    • How to Store: Place covered in the refrigerator for up to 4 days.
    • This recipe is done for regular cut bacon. If you want to use thick cut bacon add 3-5 minutes to your baking time.
    • Try adding some cracked pepper to the top of the bacon before baking or drizzling on a little maple syrup for baking to enhance the flavor.
    • Don’t you dare throw away the rendered back fat, strain it off into a container and keep in the refrigerator for up to 5 days, or freeze it for up to 2 months.

    Nutrition

    Calories: 189kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 90mg | Vitamin A: 17IU | Calcium: 2mg | Iron: 1mg

    How To Bake Bacon was last modified: March 25th, 2022 by Chef Billy Parisi

    Easy Homemade Churros Recipe

    Posted on February 6, 2020 By Chef Billy Parisi

    plate of churros with chocolate sauce

    You will absolutely love this easy homemade churros recipe because they come together in under 30 minutes and they’re absolutely delicious. These are awesome to share with friends and family for holidays or just regular get-togethers.

    These are the perfect dessert or snacks no matter what time of day it is.  I personally like to eat them with coffee just like with a Beignets Recipe or Chess Pie.

    plate of churros with chocolate sauce

     

    What Are They

    Churros are dough sticks that are piped out through a piping bag with a star tip and fried in oil until golden brown and tossed in a combination of cinnamon and sugar and are often served with dulce de leche or chocolate sauce.  It is essentially pâte á choux dough which is the same dough used to make eclairs or cream puffs.

    What Are The Ingredients

    There are few ingredients in this tasty treat, consisting of:

    • Water
    • Butter
    • Vanilla
    • Salt
    • Flour
    • Eggs
    • Sugar + Cinnamon

    As I said, easy simple items that you honestly probably already have in your cupboards.

    Churros Recipe – Made in 20 Minutes

    These churros definitely do require you to fry in oil so if you have a deep fryer fantastic, if not you will need to heat the oil up in a large pot in between 350° and 360°.

    Here is how to make them:

    Bring the water, butter, vanilla, and salt to a boil in a large pot.

    melting butter and boiling with water

    Add in the flour and immediately begin to vigorously whisk the mixture until it is combined.  Just a heads up, it will be hard to whisk as things come together so be sure to hold the handle of the pot securely.

    adding flour to a pot and whisking it

    Remove the pot from the cooktop and whisk in the eggs until combined.  The dough will start out loose but will then thicken once the eggs are combined.

    addin in eggs and whisking

    Transfer the dough to a piping bag using a star tip (I prefer the 828 – aff link) and pipe the dough into the hot oil 6” at a time, clipping off the end where the dough meets the piping bag with scissors.

    adding churro dough to a piping bag and cooking in oil

    Cook for 2 ½ to 3 minutes per side in the oil and then toss in cinnamon and sugar.

    frying churros and coating in cinnamon and sugar

    How to Combine the Dough Easier

    When making the dough it is really hard to whisk together and requires some strength.  To lighten that up, try using an electric hand mixer to incorporate everything.

    How Do You Keep Them Crispy

    If you don’t plan on serving these churros immediately, you can keep them on a sheet pan with a rack in the oven on 200° for about an hour before they begin to crisp up too much.

    I actually do this exact same thing with My Fried Chicken Recipe.

    plate full of cinnamon and sugar churros

    Why Are My Churros Raw Inside?

    If you do not cook them enough, the dough on the inside will absolutely be raw.  Usually, this is due to the oil being too hot.  Try cooking a sample churro to getting the timing down where it is golden brown on the outside and cooked in the middle.

    Chef Recipe Notes + Tips

    Make-Ahead: You can make this up to 1 hour before serving.

    How to Keep Hot: Keep them on a sheet pan with a rack in the oven at 200° for up to 1 hour.

    How to Store: Keep these covered at room temperature for 1 day.

    You can bake these if you want at 350° for 10 minutes and then broil them on high until browned on all sides.

    I recommend using canola oil when frying these.

    Definitely dip these churros in chocolate sauce, it is amazing.

    dipping a churro in chocolate sauce

    More Amazing Dessert Recipes

    • Lemon Tart Recipe
    • Almond Tart with Strawberries
    • Pineapple Upside Down Cake
    • Strawberry Tart
    • Carrot Cake
    • Irish Apple Cake

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    plate of churros with chocolate sauce
    Print Recipe

    Easy Homemade Churros Recipe

    You will absolutely love this easy homemade churros recipe because they come together in under 30 minutes and they’re absolutely delicious.
    Prep Time5 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast, Dessert
    Cuisine: latin, Mexican
    Servings: 12
    Calories: 154kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 ½ cups water
    • ¼ cup unsalted butter
    • 2 teaspoons vanilla
    • pinch of sea salt
    • 1 ½ cups all-purpose flour
    • 2 large eggs
    • ¼ cup sugar
    • 1 tablespoon cinnamon
    • chocolate sauce

    Instructions

    • Preheat cooking oil in a deep fryer or in a large pot over low to medium heat until it reaches 350° to 360°.
    • In a large pot add in the water, butter, vanilla, and salt and bring it to a boil.
    • Pour in the flour and vigorously whisk until it’s completely combined. It will be hard to whisk.
    • Remove from the cooktop and whisk in the eggs until combined. It will go from loose to a firmer dough.
    • Transfer the mixture to a piping bag with a star tip and then pipe in 6” long pieces of dough right into the oil and clip off using scissors.
    • Cook for 2 ½ to 3 minutes per side until browned and cooked throughout. Set on a rack on a sheet tray when done cooking to drain off any excess oil.
    • In a small bowl combine the sugar and cinnamon and mix.
    • Coat the churros in the cinnamon and sugar mixture and serve with optional chocolate sauce.

    Video

    Notes

    Chef Notes:
    • Make-Ahead: You can make this up to 1 hour before serving.
    • How to Keep Hot: Keep them on a sheet pan with a rack in the oven on 200° for up to 1 hour.
    • How to Store: Keep these covered at room temperature for 1 day.
    • You can bake these if you want at 350° for 10 minutes and then broil them on high until browned on all sides.
    • I recommend using canola oil when frying these.
    • Definitely dip these churros in chocolate sauce, it is amazing. 

    Nutrition

    Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 57mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Calcium: 16mg | Iron: 1mg

     

     

    Easy Homemade Churros Recipe was last modified: March 29th, 2022 by Chef Billy Parisi

    How to Make an Omelette with Ham and Cheese

    Posted on November 27, 2019 By Chef Billy Parisi

    This is how you use up all that leftover holiday ham and shredded cheese, you put it into a delicious easy to make omelette recipe.

    french omelette on a plate with cheese and parsley

    I’ve spent a portion of my professional chef career making and serving up omelettes at brunches.  Everyone in the biz has worked this station before.  While I was annoyed back then, I certainly learned this classic French technique to perfection, so now it’s your turn and you won’t believe just how easy it is.

    What Is It

    An omelette is simply eggs with salt and pepper whisked together until combined and then cooked in some butter in a nonstick skillet.  You then fold it over and it becomes long and narrow in shape that is smooth on top and has a few layers of cooked eggs in the middle.  Often times they are cooked with meat, cheese, and vegetables.

    Do You Need to Add Milk

    In a classic recipe, there is no need to add any milk or cream, it is plainly whisked eggs.  With that being said, you can absolutely add some milk or cream if you’d like to enhance the flavor and to extend the amount of your recipe.

    Omelette Ingredients

    There are so many different takes on this classic dish, just go to your local breakfast joint or diner to see all the variations.  However, below are my favorite ingredients to add in addition to an egg, salt, and pepper omelet.

    • Ham
    • Cheese (seriously any kind)
    • Borsin Cream
    • Onions
    • Garlic
    • Mushrooms
    • Asparagus
    • bell Peppers
    • Herbs
    • Spinach

    Do not limit yourself to this list, once you perfect the technique of making it feel free to add in your favorites!

    How to Make an Omelette

    Making this recipe is more about watching it in the pan than it is about the prep or anything else.  You don’t want the pan to hot, but you don’t want it too cold either.  Here’s how you make it:

    1. Start by whisking together some eggs, salt, and pepper, with a fork or whisk, until they are completely combined. The yolks and whites should be emulsified together.

    whisking together eggs with ham, salt and pepper

    1. Next, simply add in your small diced leftover ham and give it a quick mix together. Set aside.
    2. Add some unsalted butter to a non-stick pan (aff link: This is the one I used) over low heat until it has melted. You may notice a few bubbles from the butter which is perfect!

    melting butter in a pan for the omelette

    1. Pour in your eggs and then immediately grab the handle with one hand and begin to move it back and forth while whisking the egg mixture with your other hand using either a fork or a rubber spatula. Honestly, it’s a lot like stir-frying.
    2. You’ll notice that the eggs will form a cooked bottom layer while the top part is a little soft and undercooked. This is perfect, stop mixing  You do not want to break that that bottom cooked layer.

    cooking an omelette in a non stick skillet

    1. Sprinkle your cheddar cheese all over the top of the eggs.
    2. 7. Starting from the top of the pan while tilting it down scrape under the bottom cooked layer and begin to gently fold over the

    folding over an omelette with cheese

    Super simple and dang delicious, not-too-mention a great way to use up leftover ham!

    Recipe Chef Notes + Tips

    How to Reheat: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave

    How to Store: The omelette can be stored in the refrigerator covered in plastic for up to 2 days.  This will not freeze well.

    You have to use a non-stick skillet to make this recipe and preferably it should be 10”.

    Do not limit yourself to the ham and cheese, once you perfect the technique of making it feel free to add in your favorites vegetables, proteins or cheeses.

    ham and cheese omelette on a plate with garnish

    More Breakfast Recipes

    If you’re looking for some more great breakfast recipes, then check out some of these favorites:

    • Lemon Blueberry Muffins
    • Whole Wheat Pancake
    • Currant and Honey Cinnamon Rolls
    • Biscuits and Gravy
    • Eggs Benedict

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    french omelette on a plate with cheese and parsley
    Print Recipe
    5 from 3 votes

    How to Make an Omelette with Ham and Cheese

    See how easy it is to make a classic French Omelette recipe that is loaded up with ham and shredded cheddar cheese for the perfect breakfast!
    Prep Time5 mins
    Cook Time2 mins
    Course: breakast
    Cuisine: American, French
    Servings: 1
    Calories: 468kcal
    Author: Chef Billy Parisi

    Ingredients

    • 4 large eggs
    • ¼ cup of small diced cooked ham
    • 2 teaspoons unsalted butter
    • ¼ cup shredded cheddar cheese
    • sea salt and cracked pepper to taste

    Instructions

    • In a medium-sized bowl whisk together the eggs, salt, and pepper until completely combined. The yolks should be emulsified with the whites.
    • Next, add in the ham and give it a quick mix.
    • Add some butter to a non-stick skillet over low heat until melted.
    • Pour in the egg mixture and move the pan back and forth with 1 hand while constantly mixing the eggs with your other hand using a fork or spatula.
    • Cook it until a bottom layer of cooked eggs is formed and it is soft and slightly undercooked on top.
    • Sprinkle on the cheese.
    • Tilt the pan and gently fold the omelette over creating rolled up layers of cheesy eggs.
    • Garnish with optional chopped parsley and chives.

    Video

    Notes

    Chef Notes:
    • You have to use a non-stick skillet to make this recipe and preferably it should be 10”.
    • Do not limit yourself to the ham and cheese, once you perfect the technique of making it feel free to add in your favorites vegetables, proteins or cheeses.
    • How to Reheat: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave
    • How to Store: The omelette can be stored in the refrigerator covered in plastic for up to 2 days. This will not freeze well.

    Nutrition

    Calories: 468kcal | Carbohydrates: 2g | Protein: 34g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 721mg | Sodium: 798mg | Potassium: 243mg | Sugar: 1g | Vitamin A: 1483IU | Calcium: 302mg | Iron: 3mg

    How to Make an Omelette with Ham and Cheese was last modified: July 27th, 2021 by Chef Billy Parisi

    Overnight Cinnamon Rolls Recipe

    Posted on November 19, 2019 By Chef Billy Parisi

    These cinnamon rolls are super easy to prepare and absolutely incredibly tasting.  Top them off with a homemade cream cheese frosting for the best breakfast in town! If you’re looking for more great breakfast ideas definitely check out my Italian Frittata recipe or my Buttermilk Pancakes.

    easy overnight cinnamon rolls recipe in as casserole dish with a spoon

    We have a few food traditions in this family.

    We do some really easy chocolate peanut butter balls on Christmas eve and then we do these cinnamon rolls a ton in December and sometimes the night before Thanksgiving.

    I know as if we need any more food on Thanksgiving haha.  It’s more about me waking up early to wash the brine off the turkey and get the smoker ready.

    Do You Put the Dough in the Fridge Overnight

    This my friends is exactly what you should do in this recipe.  The rising process that will take place from the yeast happens after you roll them up, cut them and let them sit wrapped in plastic for about an hour in a warm dark place.

    This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.

    Can the Dough Rise Overnight at Room Temperature

    You can absolutely let the dough set out at room temperature to rise overnight; However, I want to caution you a little bit.  The dough may start to sour up just a hair from some light fermentation that may happen overnight.

    The flavor won’t be incredibly noticeable, but you may get a spark of it.  With that being said your dough will surely rise to at least 3 times the original size.

    Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.

    Can Cinnamon Rolls be Frozen Before Baking

    Yes, you can absolutely take the cinnamon rolls straight from the freezer and place them into the oven.  My advice would be to not ice them with frosting before freezing them because the sugar content in the icing could cause it to caramelize a bit while in the oven.

    The other option would be to thaw them in the refrigerator for 1 day before baking them.

    How to Make the Dough

    Cinnamon rolls are actually super easy to make, they just require some time so that the yeast can work and help make the dough rise.

    1. Add the yeast, 1 tablespoon of sugar and warm milk to the standing mixer bowl, give it a quick whisk and let it sit for about 5 to 7 minutes.  You’ll notice there will kind of be a foamy raft at the top, that means you’re good.

    making a cinnamon roll dough in a standing minxer

    1. Next, you want to add the flour, the remaining sugar, and melted butter and let it knead on medium speed until it is completely combined.  It may look a little dry and that is ok.

    mixing dough in a standing mixer on a countertop

    1. While on medium speed add in the eggs 1 at a time until they are mixed into the dough and knead it for 4 to 5 minutes.

    adding eggs to a cinnamon roll dough in a mixer and covering it with plastic

    1. Cover with plastic and place the dough in the refrigerator overnight or you can simply let it rise until doubled in size and make it right away.

    I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.

    How to Make the Cinnamon Rolls

    1. Once the dough is taken out of the refrigerator you just roll out the dough on a clean surface lightly dusted with flour.  I try to roll it out to about 18” inches wide by 24” inches long which allow me to get 12 cinnamon rolls, which is perfect for serving to a group of folks.  There are a lot of big cutting boards out there that are exactly that size, just in case you need a reference.

    rolling out dough on a countertop and sprinkling it with brown sugar, cinnamon and butter

    2.: After the dough is rolled out load it up by evenly by adding on the melted unsalted butter, brown sugar and cinnamon.  I mean cover the dough.  Brush the melted butter with a pastry brush to make sure you cover the dough completely.

    3. Starting from the bottom, roll up the dough to for a nice tight roll.

    rolling up cinnamon dough and slicing them into 2" thick pieces

    4. Slice the dough roll every 2” inches giving you 12 overnight cinnamon rolls.

    5. Now place them 1 inch apart from each other in a prepared casserole dish sprayed with non-stick spray, cover them with plastic and let them sit for 60-90 minutes or until they’ve doubled in size.  Here’s a little trick, just put the dang casserole dish onto your floor vent.  You’re welcome!

    rolled up cinnamon rolls in a casserole dish pre baked and baked

    6. Remove the plastic wrap and bake these in the oven at 375° for 25-30 minutes or until they are browned on top and cooked throughout.  The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.

    Cream Cheese Butter Frosting

    I don’t know what it is, but I just love my cinnamon roll icing recipe.  it’s easy, it’s delicious and incredibly complimenting to my overnight cinnamon rolls.

    • Simply add your butter and cream cheese to a standing mixer with the paddle attachment and whip on high speed until it is light and fluffy, which takes about 5-7 minutes.
    • Next, turn the speed down to low and add in the powdered sugar, and vanilla and whip until smooth.
    • Sometimes the frosting is thick so thin it out by adding a bit over whole milk.  Simply set it aside until you’re ready to use it.

    making a whipped cream cheese frosting in a stand mixer

    How to Serve

    As soon as the overnight cinnamon rolls are done in the oven, I like to immediately pour the icing all over the top and oh my gosh does it look amazing.

    From there do everything you can to not eat the entire casserole dish of overnight cinnamon rolls.

    Yes, it’s that delicious.

    Recipe Chef Notes + Tips

    How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minutes or until hot. In addition, you can simply add them to the microwave and heat until hot.

    How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

    easy cinnamon rolls with cream cheese frosting

    My Favorite Breakfast Recipes

    Here’s a quick list of some of my favorite breakfast recipes!

    • Huevos Rancheros
    • Homemade Brioche
    • Strawberry Blueberry and Banana Oat Smoothie
    • Chilaquiles Eggs and Chicken for Breakfast
    • Avocado Toast Recipes
    • Gravlax Recipe

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Print Recipe
    5 from 9 votes

    Overnight Cinnamon Rolls Recipe

    This Overnight Cinnamon Rolls Recipe with cream cheese is super easy to prepare and super delicious making it the perfect breakfast!
    Prep Time15 mins
    Cook Time25 mins
    rising time2 hrs
    Total Time2 hrs 40 mins
    Course: Breakfast
    Cuisine: French
    Servings: 12
    Calories: 447kcal
    Author: Chef Billy Parisi

    Ingredients

    For the Cinnamon Rolls:

    • 1/3 cup sugar
    • 1 cup + 2 tablespoons of warm whole milk 115°
    • 1 tablespoon active yeast
    • 4 cups all-purpose flour
    • 1 1/2 stick melted unsalted butter
    • 2 eggs
    • 1 cup packed light brown sugar
    • 2 tablespoons ground cinnamon

    For the Icing:

    • 1 stick softened unsalted butter
    • 4 ounces softened cream cheese
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons whole milk

    Instructions

    • For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
    • Next, add in the flour, remainig sugar and 1/2 stick of melted butter and mix with the hook attachment until combined on medium speed.
    • Add in 1 egg at a time until combined and then mix on low speed for 3 to 4 minutes.
    • Wrap the bowl with plastic wrap and chill overnight.
    • In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon covering all of the surface areas.
    • Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
    • Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
    • Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
    • Once the cinnamon rolls are done pour the icing all over the top and serve warm

    Video

    Notes

    Chef Notes:
    • This method of overnight pretty much eliminates the double rise for a traditional cinnamon roll recipe where you rise before rolling out the dough.
     
    • Unless you are using a starter, there is no reason to let it sit out at room temperature overnight.
     
    • I like the milk to be on the hotter side, 115°, before adding it to the bowl of the stand mixer because the bowl is cold and will drop the milk temperature to the perfect degrees.
     
    • Be sure to brush the melted butter with a pastry brush to make sure you cover the dough completely.
     
    • Here’s a little trick, just put the dang casserole dish onto your floor vent for a quick rice.  You’re welcome!
     
    • When the cinnamon rolls are done, The bottom side parts to the cinnamon rolls will be a little bit soft and doughy, which is totally normal.
     
    • How to Reheat: To reheat these simply add your desired portion to a casserole dish or pan, cover it and heat it up in the oven at 350° for 10-12 minute or until hot. In addition, you can simply add them to the microwave and heat until hot.
     
    • How to Store: The cinnamon rolls can be stored in the refrigerator covered in plastic for up to 5 days.  They can also be frozen covered for up to 2 months. Thaw for 1 day in the refrigerator before cooking and serving.

    Nutrition

    Calories: 447kcal | Carbohydrates: 69g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 113mg | Fiber: 2g | Sugar: 36g | Vitamin A: 554IU | Calcium: 63mg | Iron: 2mg

    Overnight Cinnamon Rolls Recipe was last modified: February 26th, 2021 by Chef Billy Parisi

    Homemade Gravlax Recipe

    Posted on November 18, 2019 By Chef Billy Parisi

    This salmon gravlax is cured in salt, sugar, pepper and fresh dill for 48 hours.  It takes minimal effort and will absolutely blow the doors off at your next brunch.

    salt cured salmon gravlax spread with fruit, vegetables and bagels

    I remember the first time I had gravlax.  I was 22 and back in school working for probably my favorite chef of all time, who taught me how to make it.  Sure, I had eaten it plenty of times, after all, who hasn’t seen lox and bagels on a breakfast menu but never made it myself.

    Finally, I got the chance to make it and, dude is it so easy and so delicious.  Just as an FYI, you should really try serving it up on a Honey Whole Wheat Bread, seriously so bomb!

    What’s the Difference Between Gravlax and Smoked Salmon

    Gravlax is fresh salmon that is cured in salt and herbs for 48 hours.  The salt draws out the moisture making it almost like salmon jerky and is safe to eat.  Smoked salmon, on the other hand, is fresh salmon that has been brined or seasoned with herbs and seasonings that are then smoked, either cold or hot, for several hours.  Both are completely different from each other in technique and flavor.

    Is It Safe to Eat

    According to the FDA, gravlax is acceptable and safe for eating.  When you’re curing the salmon in the salt solution, it’s done so in the refrigerator below the 40°, which anything above that is when bacteria grow.  The process pulls out all the moisture and liquid from the salmon which can cause it to go bad in the first place.  So in the end, yes it’s safe to eat!

    How Long Is It Good For

    Gravlax can last tightly wrapped in plastic or parchment paper in the refrigerator under 40° for up to 2 weeks.  I personally believe keeping it whole and slicing it to order also helps to preserve life.

    How to Make It

    For this recipe you want to start by selecting a beautiful fresh piece of skin on, de-boned salmon form your local fish market or trusted grocery store.  The flesh of the salmon should be right orange and have a sweet smell to it.  If it’s a bit slimy don’t get it!

    You start by mixing the salt, herbs, and seasonings together, then lay half of it on plastic wrap, place the salmon skin-side down and then cover it with the other half of the seasonings.

    salt mixture for gravlax recipe in a bowl with a spoon
    spreading out the gravlax mixture onto a sheet of plastic wrap
    salt cured gravlax on plastic wrap that is been seasoned underneath

    You mix everything together, lay half of it on plastic wrap, place the salmon skin-side down and then cover it with the other half of the seasonings.

    Wrap up the salmon and let it sit for 48 hours. BOOM…a homemade gravlax.  The last step is to rinse off all the remaining seasonings very well. Then, you just slice and serve!

    cured salmon gravlax recipe that is unwrapped and ready to be rinsed off
    rinsing off the salt cured salmon in the sink
    slicing salmon gravlax

    What Is It Served With

    Serving gravlax is so pretty and there are so many accompaniments you can serve with it.  I like to use an assortment of fresh bread, bagels, and crackers alongside it.  From there I like to add in some different types of whipped cream cheeses, fresh cheeses, fresh sliced vegetables, and herbs that will make serving this gravlax that much better.

    salon gravlax platter with bread and vegetables

    The point of serving this is to not only make sure it tastes delicious but looks absolutely gorgeous.  With the holidays in full effect, I’m not sure there is a more impressive (or easier to make) breakfast or brunch spread than this recipe.  Wishing you the happiest of holidays and a delicious homemade gravlax brunch!

    Recipe Chef Notes + Tips

    How to Store: Place it wrapped in plastic in the refrigerator for up to 5 days.  Freeze it wrapped up in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before serving.

    My Favorite Breakfast Recipes

    Here are a few of my favorite breakfast recipes if you happen to love this gravlax recipe!

    • Huevos Rancheros
    • Homemade Brioche
    • Strawberry Blueberry and Banana Oat Smoothie
    • Chilaquiles Eggs and Chicken for Breakfast
    • Avocado Toast Recipes

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    homemade gravlax recipe
    Print Recipe
    5 from 7 votes

    Homemade Gravlax Recipe

    delicious homemade fresh salmon gravlax recipe that is cured in salt, sugar, pepper and fresh dill for an absolutely divine flavor.
    Prep Time10 mins
    Curing Time1 d
    Total Time1 d 10 mins
    Course: Breakfast, brunch, lunch
    Cuisine: American, nordic, Scandinavian
    Servings: 16
    Calories: 131kcal
    Author: Chef Billy Parisi

    Ingredients

    • 1 cup of coarse sea salt
    • 1 cup of sugar
    • 1 tablespoon of crushed whole peppercorns
    • ¼ cup of fresh dill leaves
    • zest of 1 lemon
    • 2- pound side of fresh sashimi grade wild caught salmon
    • assorted crackers bagels, breads, cream cheeses and vegetables

    Instructions

    • n a large bowl mix together the salt, sugar, peppercorns, dill and lemon zest until combined.
    • Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
    • Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
    • Wrap the salmon completely with the plastic and place it in a pan.
    • Let it cure in the refrigerator for 48 hours.
    • Remove the plastic and rinse very well.
    • Garnish with fresh dill leaves and slice thing and serve with assorted accompaniments.

    Notes

    Chef Notes:
    How to Store: Place it wrapped in plastic in the refrigerator for up to 5 days.  Freeze it wrapped up in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before serving. 

    Nutrition

    Calories: 131kcal | Carbohydrates: 13g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 7099mg | Potassium: 292mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    Homemade Gravlax Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

    Quiche Lorraine Recipe

    Posted on November 14, 2019 By Chef Billy Parisi

    Quiche Lorraine Recipe is a delicious savory egg and bacon tart surrounded by a homemade pie crust and baked to perfection for the perfect brunch recipe.

    quiche lorraine slice on a plate served with berries

    Quiche Lorraine is such a classic dish that is a staple around American breakfast tables.  Super easy to make and incredibly delicious, quiche Lorraine would be the perfect dish to serve up for an Easter brunch or breakfast just like with my Italian Frittata Recipe and my Corned Beef Hash with Jammy Eggs.

    It is a pretty typical breakfast item to bring to a get-together but if you really want to blow the doors off then maybe look at making a shakshuka recipe or maybe even a paleo granola recipe.

    What Is It

    Quiche is a classic French dish that is essentially a flan cooked in a pie crust.  While it spread western Europe, it’s been a staple in that region since the 14th century.

    Quiche Lorraine first came onto the scene in the early 1800s in France from the Lorraine region and if I had to guess helped start the revolution of making quiche’s a bit more customizable with the ability to add more veggies and cheeses to the mix.

    However, it was made popular in the United States in the 1950s and throws in sautéed onions, bacon and cheese to the mix for a really tasty flavor.

    The difference between this and a plain quiche is that a quiche is a simple mix of eggs, cream, and cheese baked in a pie shell, while this version uses the addition of bacon to make it distinct.

    How to Make Quiche Lorraine Crust

    When making it you need to start by making the pie crust.

    homemade pie crust
    par baked pie crust

    I use a simple pie crust recipe just like in my, apple pie that I’ve used for years which is really made easy when you cut it together using a food processor. You do definitely prebake the crust for quiche so once it’s formed to your tart pan, par-bake it and let it sit!

    Par baking is when you pre-cook the crust because the total cooking time of the recipe is short and won’t be enough time to fully cook the crust.

    How to Make the Egg Filling

    The classic filling is eggs, cream, cheese, bacon, and onions.  There are a few more things you could add such as nutmeg or additional cheese, but I like to keep things simple.

    pre cooked quiche filling in a tart pan with parbaked pie crust

    • Saute bacon in a hot pan until browned and crisp and set aside.
    • Add in the onions and saute in the rendered bacon fat for 2-3 minutes.
    • In a bowl whisk the eggs, cream, cheese, bacon, cooked onions, salt and pepper and transfer to the parbaked pie crust.
    • Bake, cool for 15 minutes and serve.

    Make-Ahead Instructions

    quiche lorraine recipe in a tart pan with a slice taken out

    You can easily make this recipe ahead of time.  Simply par-bake the crust, make your egg filling and chill them separately until the day of your event.  It will hold for 2 days.

    For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!

    I personally like to serve this up with some additional crisp-cooked bacon, some oj, coffee, and fresh fruit.  To me, this is the absolutely perfect way to start your day.

    Recipe Chef Notes + Tips

    How to Reheat: When reheating it simply place your desired portion onto a pan, cover with foil and bake at 350° for5-6 minutes or just until warm.  You do not want to overcook the eggs.  Likewise, you can reheat in the microwave as well.

    How to Store: You can store it in the refrigerator for up to 4 days covered in plastic wrap or in an airtight container.  Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re cooking process.

    Make-Ahead: Simply par-bake the crust, make your egg filling and chill them separately until the day of your event.  It will hold for 2 days.  For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!

    More Breakfast Recipes

    • Huevos Rancheros
    • Avocado Toast
    • Shakshuka
    • Pancakes
    • Biscuits and Gravy

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    quiche lorraine recipe
    Print Recipe
    5 from 3 votes

    Quiche Lorraine Recipe

    Quiche Lorraine Recipe is a delicious savory egg & bacon tart cooked in a homemade pie crust & baked for the perfect brunch recipe.
    Prep Time20 mins
    Cook Time30 mins
    Cooling Time15 mins
    Total Time50 mins
    Course: Breakfast, brunch
    Cuisine: American, French, german
    Servings: 8
    Calories: 435kcal
    Author: Chef Billy Parisi

    Ingredients

    For the Pie Crust:

    • 1 ½ cups all-purpose flour
    • 1 stick ice-cold unsalted butter
    • 3 to 4 tablespoons ice-cold water
    • pinch of sea salt

    For the Filling:

    • 1 teaspoon unsalted butter
    • ½ thinly sliced sweet onion
    • 6 strips chopped crisp cooked bacon
    • 1 cup of shredded comte cheese
    • 6 eggs
    • 1 ½ cups heavy whipping cream
    • sea salt and pepper to taste

    Instructions

    • Preheat the oven to 400°.
    • Pie Crust: Add the flour, butter, and salt to a food processor and process on low speed while drizzling in water until it becomes like a meal.
    • Transfer the dough to a clean surface dusted with flour and roll out the dough and form it to a 9” tart pan. Remove any access.
    • Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Turn the heat down to 375°.
    • Filling: Add the butter to a small sauté pan and gently roast the onions on medium heat for 10 minutes or until lightly browned.
    • In a bowl whisk together the onions, bacon, cheese, eggs, cream, salt and pepper until combined.
    • Pour the mixture into the prebaked par crust and make sure to spread out the ingredients in the pie crust.
    • Bake at 25 to 30 minutes or until lightly browned on top and cooked throughout.
    • Rest for 15 minutes, slice and serve.

    Notes

    Chef Notes:
    • How to Reheat: When reheating it simply place your desired portion onto a pan, cover with foil and bake at 350° for5-6 minutes or just until warm.  You do not want to overcook the eggs.  Likewise, you can reheat in the microwave as well.
    • How to Store: You can store it in the refrigerator for up to 4 days covered in plastic wrap or in an airtight container.  Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re cooking process.
    • Make-Ahead: Simply par-bake the crust, make your egg filling and chill them separately until the day of your event.  It will hold for 2 days.  For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!

    Nutrition

    Calories: 435kcal | Carbohydrates: 21g | Protein: 15g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 215mg | Sodium: 231mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1006IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 2mg

     

    Quiche Lorraine Recipe was last modified: March 16th, 2020 by Chef Billy Parisi
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