Easy After-St.-Patrick’s-Day-Brunch (or anytime really!)
Posted by Sarah Parkhurst on March 16, 2012 at 2:11 PM
Going out on Saturday for the holiday? Yeah, we all are. And if you enjoy just a bit too much Jameson or green beer, be prepared on Sunday morning (afternoon?) with an easy, foolproof brunch. Here are two simple recipes that whip up in minutes and will make the start to your day a little brighter!
Savory: Bacon and Egg Toast Cups
These are super easy and great for friends who may have stayed the night. Bacon, eggs, and toast all rolled up in one convenient and cute cup. If you are watching your waistline you could even use turkey bacon.
6 slices of bacon, uncooked or precooked
6 slices of whole grain bread
1/2 cup shredded cheddar or Mexican-style cheese
Salt and pepper to taste
Preheat the oven to 400° F. Generously spray muffin pan with cooking spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. You want it to still be flexible. Transfer to a paper towel-lined plate. Cut circles (about 3 1/2 inches) in each piece of bread using a drinking glass turned upside down.
Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. If you don’t want to use all of the egg white, you may need to adjust the cooking time.
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
Adapted fromThe Girl Who Ate Everything
Sweet: Cottage Cheese Pancakes with Lemon
If you’re looking for something sweet but also want something healthy to make up for last night’s adventure, look no further than these light and fluffy pancakes. Though you can’t taste the cottage cheese, it makes the batter super light and adds an impressive 17g of protein. Be sure to cook the pancakes immediately after you make the batter to keep their volume.
6 large eggs, separated, yolks lightly beaten
2 cups fat-free cottage cheese
1/4 cup granulated sugar (or equivalent of sugar substitute)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray
1 tablespoon confectioners' sugar
zest of one lemon
Beat egg whites on medium-high speed until foamy.
Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, cinnamon, and lemon zest in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Top with confectioner’s sugar.
These would also be a huge hit with blueberries!
Adapted fromMartha Stewart
And if neither of these seem to help with the hangover, you can always try a little hair of the dog that bit you. Here’s a guide to the perfect Bloody Mary.