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Breakfast

Appetizers, Breakfast, Eggs, French, Lactose Free, Recipes

Oeufs Jeannette

December 8, 2024

I was scrolling through some short videos and landed upon Jacques Pepin making what he called Ouefs Jeannette. As an egg lover, I was immediately drawn to the recipe.

Named after his mother, this is one of Jacques’s favorite dishes. Reminiscent of deviled or stuffed eggs, a quick sauté takes this dish to another level. The tops of the eggs take on a beautiful brown crust, making this egg dish uniquely interesting and flavorful. The sauce served along with the eggs is like icing on the cake.

Perfectly browned eggs atop a mustard sauce makes a splendid meal anytime of the day.

A few common ingredients are all you need for this recipe. You can make 4 eggs, 6 eggs, or more for a larger group. A frisée salad or juicy sliced tomatoes and good crusty bread make the perfect accompaniments for these scrumptious eggs.

The cooked egg yolks are mixed with parsley, garlic, a little milk to bind it together, salt and pepper.

A bit of the egg yolk mixture is reserved for the sauce. The remainder is spooned back into the egg whites.

The reserved egg yolk mixture is combined with Dijon mustard, a bit of water, a dash of vinegar, extra virgin olive oil, salt and pepper. The sauce makes this simple dish pure luxury.

Serve the eggs with pan-fried sourdough bread drizzled with olive oil to soak up all of the tasty mustard sauce.

Oeufs Jeannette
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Oeufs Jeannette

Recipe by Kiyo
Servings

2

servings

Adapted from Jacques Pepin’s recipe

Ingredients

  • 4 large eggs

  • 1 small garlic clove, finely minced

  • 1 1/2 tablespoons finely chopped parsley

  • 1-2 tablespoons milk

  • salt and pepper

  • canola or vegetable oil for frying

  • Dressing

  • 2 tablespoons reserved egg yolk mixture

  • 2 teaspoons Dijon mustard

  • 1 tablespoon water

  • 1-2 teaspoons red wine vinegar (substitute with white wine or champagne vinegar)

  • 2 1/2 – 3 tablespoons extra virgin olive oil

  • salt and pepper

Directions

  • Bring a small pot of water to a boil. Gently lower eggs into the water. Bring back to a gentle boil adjusting heat as needed. Gently boil for 10 minutes. Immediately remove eggs to an ice bath to cool for 7-8 minutes.
  • Peel cooled eggs and cut in half as you would for deviled eggs. Remove the yolks and place in a small bowl and mash with a fork. Mix the yolks with the garlic, parsley, milk, salt and pepper to taste. The mixture should be a bit moist, and hold together. Reserve 2 tablespoons of the egg mixture and set aside. Spoon the remaining mixture back into the hollow egg whites. The mixture should be relatively level with the egg whites.
  • Whisk the reserved 2 tablespoons egg yolk mixture with Dijon mustard, 1 tablespoon of water, and 1 teaspoon red wine vinegar (to start). Slowly add the olive oil whisking to emulsify the dressing. Taste and adjust seasoning by adding a dash more vinegar, salt and pepper. Pour the dressing onto a small serving plate. Set aside.
  • Heat 2 teaspoons of vegetable or canola oil in a medium skillet over medium heat. Place the eggs stuffed side down. Cook for 2 minutes or until the eggs are golden brown. Arrange the eggs on the dressing. Serve Oeufs Jeannette with crusty sourdough bread and a salad for brunch or lunch.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes

Chili Crisp Fried Eggs

September 30, 2024

Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.

This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.

Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.

It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.

Chili Crisp Fried Eggs
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Chili Crisp Fried Eggs

Recipe by Kiyo
Servings

1

serving

Ingredients

  • 1 scant tablespoon chili crisp

  • 1 teaspoon vegetable or canola oil

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • 1 green onion, thinly sliced

  • For serving: warm rice, soy sauce, furikake

Directions

  • Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
  • Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
  • Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.
Bread, Breakfast, Cakes, Dessert, Fruit, Lactose Free, Recipes

Double Chocolate Banana Bread

April 1, 2024

Everyone loves homemade banana bread. Here’s a delicious version that includes lots of melty chocolate in every bite. America’s Test Kitchen came up with this genius recipe that’s packed with two cups of mashed bananas. It includes cocoa powder and chopped chocolate, hence the name Double Chocolate Banana Bread. And what a treat it is.

If you can find Apple bananas (Manzano) choose them over the common Cavendish bananas. Apple bananas have a sweet and slightly tangy flavor that is far superior to the Cavendish bananas that are commonly found in markets.

This loaf has an ultra-delicious banana flavor thanks to the two cups of mashed bananas in the recipe.

Chopped chocolate transforms this banana bread into something sublime with its melty little pockets of chocolate.

There is a lot of batter for just one loaf pan. I was a bit worried when I peeked through the oven door and saw the batter had risen well over the top rim of the pan. It did not overflow but it was comforting to know there was a baking sheet under the pan just in case. The bread did relax a bit as it baked which was a big relief.

The cake emerges from the oven with the scent of bananas and chocolate and with a splendid crackly sugar topping. The chocolate makes this loaf extra fancy and decadent. It’s the perfect sweet snack for any occasion.

Double Chocolate Banana Bread
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Double Chocolate Banana Bread

Recipe by KiyoCourse: Recipes
Servings

10

servings

Adapted from America’s Test Kitchen

Ingredients

  • 1 1/4 cups (6 1/4 ounces/177g) all-purpose flour

  • 1/4 cup (3/4 ounce/21g) Dutch-processed cocoa powder

  • 1 1/4 teaspoons baking soda

  • 3/4 teaspoon table salt

  • 2 cups mashed very ripe bananas (about 7 Apple bananas or 4 large bananas)

  • 1 cup packed (7 ounces/198g) dark brown sugar

  • 10 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 2 large eggs

  • 1 bar (4 ounces/113g) bittersweet chocolate, chopped

  • 2 tablespoons Demerara sugar (recommended for a gorgeous crackly topping) or granulated sugar

Directions

  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. You may also use a 9×5-inch loaf pan.
  • Whisk flour, cocoa, baking soda, and salt together in a bowl. Whisk bananas, brown sugar, melted butter, and eggs in a large bowl until thoroughly combined. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). Fold in chopped chocolate.
  • Place prepared pan on a small rimmed baking sheet. Transfer batter to prepared pan. Bake for 8 minutes then sprinkle demerara or granulated sugar over the top. (You may sprinkle the sugar over the batter before baking but I found that it can be absorbed by the wet batter and will not be as noticeable once the loaf has baked, especially when using granulated sugar). Bake until a toothpick inserted in the center comes out clean, about 60 minutes longer (total baking time is approximately 70 minutes).
  • Let bread cool in pan on a wire rack for 30 minutes. Tilt pan and gently remove the bread. Let bread continue to cool on the wire rack for at least 30 minutes longer. Serve warm or at room temperature.

Notes

  • This is a big loaf. The cake will rise well over the top rim of the loaf pan while baking. I followed the directions and placed a rimmed baking sheet under the loaf pan just in case, however, the bread did not overflow. If you don’t have an 8 1/2 x 4 1/2-inch pan use a 9×5-inch pan.
  • You may freeze the bread for a couple of months. Slice and serve at room temperature.
Breakfast, Cheese, Dinner, Eggs, Recipes, Sandwiches

Cheesy Eggs Kejriwal

February 29, 2024

Named after the late Devi Prasad Kejriwal, this iconic egg dish was created in the 1960s at the Royal Willingdon Sports Club in Mumbai. As the legend goes, Mr. Kejriwal’s family did not consume eggs (they were vegetarians but he loved eggs) so he got his egg fix at the club. He asked the waiters to make him eggs on toast with melted cheese and green chiles. Soon, others at the club were asking the waiters to bring them what Kejriwal was having and the rest is history. In 2016 the New York Times called Eggs Kejriwal one of the best dishes of the year. And little wonder: It is so delicious.

There’s nothing fancy about this dish even though it originated at a prestigious sports club. Sometimes just a few humble ingredients can be turned into something truly delightful.

You can switch out the red onion for white, and use jalapeños instead of serranos.

There are many versions of Eggs Kejriwal that exist today. Make it your own by using your favorite cheese (a good melting cheese) such as pepper jack. You can’t go wrong with sharp cheddar cheese which I used here.

Some versions of this dish spread Dijon mustard over the toasted bread before layering on the other ingredients. Now that I’ve made this a few times, I wouldn’t have it any other way. The mustard adds a pleasant zing to the dish that’s most welcome with the rich melted cheese and fried egg.

Ooooh! Melted cheddar with cilantro, serrano peppers and onions on toasted sourdough bread waiting for a perfectly fried egg.

I can’t think of a better breakfast or lunch than Eggs Kejriwal. It is spicy, cheesy and very comforting.

Cheesy Eggs Kejriwal
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Cheesy Eggs Kejriwal

Recipe by Kiyo
Servings

2

servings

Adapted from Food & Wine magazine

Ingredients

  • 2 slices sourdough bread or bread of your choice

  • 2 tablespoons butter, divided

  • 1 tablespoon Dijon mustard

  • 1 cup (2 ounces or 57g) grated sharp cheddar or substitute with your favorite melty cheese

  • 1 serrano chile, finely chopped, plus a few slices for garnish (or jalapeño)

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1/4 cup (.05 ounces or 15g) red onion, thinly sliced

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

Directions

  • Toast the bread slices to a light golden brown and spread with 1 tablespoon of butter, or butter bread and brown in a skillet. Add mustard to one side of each bread. Combine cheese, chile, cilantro, and onion in a bowl and toss to blend. Divide cheese mixture between the bread slices and pile on top. Place bread on a baking sheet.
  • Turn toaster oven broiler to high (or heat oven broiler on high) with oven rack 6 inches from heat. Broil the cheese-topped bread until the cheese has melted, about 3 minutes, checking occasionally to avoid burning the toast.
  • Meanwhile, melt the remaining 1 tablespoon of butter in a medium nonstick skillet over medium heat. Crack eggs into skillet and sprinkle with kosher salt and black pepper. Cook eggs until the whites are firm and the yolks are runny, about 4 minutes, adjusting heat as needed. Top each piece of bread with the fried egg, reserved chiles and cilantro. Serve immediately.

Notes

  • Taste the chile to see how spicy it is before adding all of it to the cheese mixture. Chiles from markets can vary in heat. Use the amount that suits your taste.
Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
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Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
Bread, Breakfast, Lactose Free, Recipes, Summertime Meal

Fresh Corn Muffins

August 22, 2023

Corn is in peak season now and the markets are stocked with beautiful fresh ears of corn. I don’t always have a plan for what I’m going to do with the corn I buy but I make sure to use it within a day to ensure it is fresh and sweet. Here is a great recipe to make when you have fresh corn on hand and aren’t quite sure how you want to use it. I adapted this recipe from Cook’s Country magazine to make a lactose-free version. Feel free to use standard dairy ingredients when you make these.

You can whip up a cardamom-brown sugar butter that pairs well with the fresh corn flavor of these muffins. The sweet and salty butter with a hint of cardamom takes these muffins over the top.

Bob’s Red Mill is known for quality products and their cornmeal is no exception. The medium grain cornmeal is just the right texture for these muffins.

Beautiful cornmeal such as Bob’s Red Mill can be found at Safeway on Maui.

Hydrating a portion of the cornmeal with milk in the microwave before adding it to the rest of the ingredients produces a muffin with a tender crumb and a boost of fresh corn flavor.

You might think there is too much batter for 12 muffin cups. I read a few comments from others who made 16-24 muffins. If you have a muffin pan that has a smaller than usual cup capacity, you may need to bake more than 12 muffins. However, for this recipe I found the batter to be perfect for my 12-cup muffin pan. The batter should fill the entire cup and even be a bit higher than level.

Beautifully high domed muffins show off the fresh corn beneath. One of my favorite ways to eat these corn muffins is to split them, toast them until the edges are browned and crispy, then serve with a pat of butter and homemade jam.

Fresh Corn Muffins
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Fresh Corn Muffins

Recipe by Kiyo
Servings

12

servings

If you don’t have a scale use the spoon and level method for measuring dry ingredients. Recipe adapted from Cook’s Country magazine.

Ingredients

  • 1 1/2 cups (190g, 6.8 oz.) all-purpose flour

  • 1 1/2 cups medium grain cornmeal, divided (1 cup=140g, 5 oz.,
    1/2 cup=70g, 2.5 oz.)

  • 3/4 cup (150g, 5.3 oz.) granulated sugar

  • 1 teaspoon fine sea salt (if using unsalted butter increase to 1 1/4 teaspoons)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup (227g, 8 oz.) lactose free whole milk or regular whole milk

  • 1/2 cup (113g, 4 oz.) lactose free or regular sour cream

  • 1/2 cup (1 stick, 113g, 4 oz.) Earth Balance Buttery Sticks or unsalted butter (see adjustment for salt if using unsalted butter)

  • 2 large eggs

  • 2 cups (304g, 10.7 oz.) fresh corn kernels, about 2 large ears of corn

  • Cardamom Butter

  • Mash together until well combined: 1 stick Earth Balance Buttery Sticks or unsalted butter (softened), 1/8 cup + 1 tablespoon packed light brown sugar, 1/2 teaspoon ground cardamom (add 1/4 teaspoon fine sea salt if using unsalted butter).

Directions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray.
  • Whisk flour, 1 cup cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl; set aside.
  • Whisk milk and remaining 1/2 cup cornmeal together in a medium bowl. Microwave until mixture begins to thicken to a paste-like consistency, about 1 1/2 minutes, whisking every 30 seconds to combine. Whisk sour cream and melted butter into cornmeal paste. Whisk in eggs. Stir cornmeal mixture and corn kernels into flour mixture until just combined.
  • Divide batter equally among prepared muffin cups; evenly distribute any remaining batter among cups (cups will be full or slightly over the top level).
  • Bake until muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 20 – 24 minutes. Let muffins cool in pan on wire rack for 5 minutes. Gently remove muffins and let cool on wire rack for 15 minutes. Serve warm with cardamom butter or split muffins and toast in toaster oven until edges are browned and crispy.

Notes

  • Muffins can be frozen for 1 month.
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