Stonewall Kitchen’s bakers have made breakfast or brunch a bit more inviting by combining their Traditional Scone Mix with cheeses and herbs, creating these warm, delicious additions to your morning table.
Continue readingSavory Irish Cheese Scones
Eggs Benedict Bake
This Eggs Benedict Bake by Eggland’s Best is a delicious way to feed the whole family in the morning!
Ingredients
6 English muffins, cut into 1-inch cubes
6 ounces Canadian-style bacon, chopped
1 1/2 cups milk
12 Eggland’s Best Eggs (large)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
HOLLANDAISE SAUCE
1/4 cup water
3 Eggland’s Best eggs (large), yolks only)
1/2 cup Land O Lakes® Butter, softened
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
2 to 3 drops hot sauce
Paprika, if desired
Directions
Spray 13×9-inch baking dish with nonstick cooking spray.
Place half of English muffin cubes into a prepared baking dish, sprinkle with half of Canadian bacon.
Top with remaining English muffin cubes and Canadian bacon.
Whisk milk and eggs together in a bowl.
Season with salt, pepper, and onion powder.
Pour egg mixture evenly over ingredients in baking dish, gently pressing down to soak English muffin cubes.
Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F.
Bake, uncovered, 45-55 minutes or until puffed and golden brown and a knife inserted in center comes out clean.
Place egg yolks and water into a 1-quart saucepan, whisk until well mixed.
Cook over low heat, whisking constantly, 2-3 minutes or until egg mixture begins to thicken.
Add softened butter, one tablespoon at a time, whisking constantly, making sure butter melts slowly and sauce begins to thicken without scrambling eggs.
Slowly whisk in lemon juice, Dijon mustard, and hot sauce.
Serve egg bake warm topped with hollandaise sauce.
Sprinkle with paprika, if desired.
Easy Bacon and Asparagus Egg Casserole
Enjoy the freshness of the season’s asparagus in this simple and delicious recipe from Eggland’s Best.
Continue readingFrench Breakfast Puddings
The fine bakers at King Arthur Flour know standing at the stove flipping French toast is not always the most sociable way to enjoy breakfast or brunch.
Continue readingSour Cream Coffeecake
This quintessential coffeecake from the bakers at King Arthur Flour can be served as a delicious addition to a breakfast or brunch, or as a comforting dessert with your favorite hot beverage.
Continue readingHarvest Pumpkin Scones
Welcome your family and holiday guests to the breakfast table with these warm and delicious scones, featuring the comforting flavors and spices of fall.
Continue readingLoaded Blueberry Lemon Muffins
Our friend and Walter Stewart’s shopper Sherryl Mascarinas shares this delicious blueberry muffin recipe.
Continue readingBreakfast Specials – May 30th- June 3rd
Check out the Deli Menu for other ideas! Call (203) 966-4848 and place your order ahead of time!
Here are the Breakfast Specials for the week of May 30th
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A Fresh Start to Your Day
Did you know that our deli has a delicious breakfast menu with fresh ideas to get you started each day! Check out our Breakfast Menu, posted weekly Monday through Saturday (7:30 – 11), for Breakfast Sandwiches, Wraps, Bagels, Omelettes, Avocado Toast and more!
click here to see this week’s menu
Breakfast Coconut Quinoa with Fruit
Get a healthy jump on your day! This high protein and nutrient rich breakfast from Jeanette Chen, Jeanette’s Healthy Living, is both delicious and easy to make. The quinoa, which can be prepared ahead of time, has become so popular these days because of its health benefits. Not only is it high in protein, but it’s a great source of vitamin B6, folate, iron, and zinc. One cup of cooked quinoa has 180 calories, 2 grams fiber and 7 grams protein. That with the delicious fruit is a real family pleaser.
Breakfast Coconut Quinoa with Fruit
Serves: 2
Ingredients
½ cup uncooked quinoa, rinsed and drained well
⅓ cup coconut milk
¾ cup water
2 tablespoons organic raw coconut sugar
1 teaspoon vanilla
dash of salt
2 tablespoons toasted coconut
2 tablespoons toasted almonds
½ cup fresh strawberries
½ cup sliced bananas
additional coconut milk or almond milk, as desired for serving
Directions
Place quinoa, coconut milk, water, sugar, vanilla and salt in saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes. Spoon into serving bowls and top with toasted coconut, almonds, strawberries and bananas.
