Moving rise-and-shine favorites to the evening time slot feels both fun and indulgent. We've dressed up those favorites.
Cooking first-of-the-day dishes for dinner seems oddly indulgent, somehow, and liberating, maybe a bit frisky, like lounging around in pajamas with a martini. It's also a little like eating dessert first: You're an adult, and you're going to eat what you want, when you want it! That said, a breakfast dish time-shifted to the dinner hour needs some dressing up. A few ingredient twists or technique tweaks are required. Upgrade French toast, for instance, with chewy, crusty Italian ciabatta bread stuffed with savory Gruyère cheese, and top it with a fresh, tart apple syrup. Or, make over your basic egg sandwich by pairing fried eggs with sweet caramelized onions, peppery arugula, and smoky bacon-still striking breakfast notes, but the tune seems downright decadent. Get out the PJs, pour a nice bottle of red, and dig in.
Savory Bread Puddings with Ham and Cheddar
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.
Ciabatta French Toast with Warm Apple Maple Syrup
Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work.
Bacon and Egg Sandwiches with Caramelized Onions and Arugula
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.
Mozzarella Omelet with Sage and Red Chile Flakes
An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.
Eggs Benedict Florentine with Creamy Butter Sauce
Our version of this classic dish features scrambled eggs and sautéed spinach atop Canadian bacon slices and English muffins. It is topped with a creamy sauce that's finished with clarified butter, so it is reminiscent of hollandaise.
Spinach, Green Onion, and Smoked Gouda Quiche
We like the creamy, custardy consistency of this quiche when it's baked for 35 minutes. If you prefer a firmer texture, bake an additional 5 minutes.
This Middle Eastern-inspired breakfast is a popular selection at Medina in Vancouver, where the dish includes a boiled egg and three salads-tabbouleh, cucumber salad, and baba ghanoush-complemented with crisp pita toasts. Our simplified version features just one salad: tabbouleh.
Frittata with Spinach, Potatoes, and Leeks
Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the frittata right before you are ready to serve dinner.
Mushroom and Caramelized-Shallot Strudel
This recipe makes two strudels; for an eye-catching dinner table centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.
1 teaspoon olive oil
1 1/2 cups sliced shallots (about 8 ounces)
1/8 teaspoon sugar
1 tablespoon water
4 (8-ounce) packages presliced mushrooms
2 tablespoons dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed
1/3 cup dry breadcrumbs, divided
1 tablespoon butter, melted
Preheat oven to 400°.
Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.