Breakfast Kicked Up! – Mushroom, bacon and cheese omelets. Waffle Sandwiches with Spinach Eggs, Cheese and Turkey. Hot chocolate topped with a cream float
- 2 Tsp of Vegetable Oil
- 3 Rations of Bacon Chopped
- 1 Tbsp of Finely Chopped Fresh Mushrooms
- 1 Tsp of Chopped Chives
- 2 Tbsp of Shredded Cheddar Cheese
- 2 Eggs
- 2 Tbsp of Milk
- Salt and Black Pepper to Taste
- 3 Egg Yolks
- 1 2/3 Cups of Milk
- 2 Cups of Flour
- 1 Tbsp of Minced Fresh Rosemary
- 2 ¼ Tsp Baking Powder
- 1 Tsp of Salt
- ½ Tsp of Black Pepper
- ¼ Tsp of Paprika Powder
- ¼ Cup Melted Butter
- 3 Egg Whites Stiffly Beaten
- 2 Whole Eggs
- ¼ Cups of chopped Baby Spinach
- 2 Tbsp of Grated Cheddar Cheese
- 4 Slices of Turkey Ham
- 3 Tbsp Maple Syrup
Hot Chocolate topped with Cream Float
- 2 Cups of Milk
- ½ Cup of White Sugar
- 4 Tbsp Of Sweetened Cocoa Powder
- 2 Tsp of Vanilla Extract
- Pinch of salt
- 4 Oz of Semi Sweet Baking Chocolate ( Chopped )
- 2 Cups of Heavy Cream
For the Omelets
Place a small sauté pan over medium heat, add 1 tsp of vegetable oil and place your bacon pieces, cook until crispy. Add chopped mushrooms and cook for an additional minute. Season with salt and pepper to liking. Set aside in a small bowl to cool.
Meanwhile, return the same sauté pan to the stove over medium heat. In a small mixing bowl, crack your two eggs and add the 2 tbsp of milk . Season with a little and black pepper and using a small fork, beat eggs until frothy and fluffy, about 30 seconds. Add the egg mixture to the hot sauté pan. Reduce heat to medium and gently swirl the pan around to coat the circumference of the pan with the egg mixture. Let cook for 1 minute then add the sauté bacon and mushrooms on the eggs followed by the cheese and chives. Gently fold over the egg into half as to encase the fillings.
Lightly press the omelet to close it. Cook for an additional 30 seconds and remove from the pan. Serve and enjoy with toast.
For the Waffle Sandwich
Preheat a waffle iron on high heat
Meanwhile in a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, black pepper, paprika, rosemary and salt. Stir in butter, and set mixture aside.
Before you place waffles into cook, fold egg whites in. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
Place a Sauté over medium heat, add the other 1 tsp of Vegetable Oil to the pan and crack three eggs in. Scramble eggs over medium heat by stirring with a whisk. After 30 seconds of cooking, add the chopped spinach and season with salt and black pepper. Cook for one minute again and remove from pan.
To assemble waffle sandwich, place one side of a waffle on a plate, sprinkle the grated cheese on the waffle to allow it to melt, then gently spoon scrambled eggs on, followed by shingling the 4 slices of turkey on top. Place the other side of the waffle on top and press down slightly. Drizzle a bit of syrup on top and cut in halves and serve.
For the Hot Chocolate with Cream Float
Heat milk in a small saucepan over low heat until the milk begins to steam. Whisk in the sugar, cocoa powder, vanilla extract, and salt until dissolved. Stir in the chopped chocolate and stir until melted. Remove saucepan from heat, and allow to cool slightly.
Beat the heavy cream in large mixing bowl with an electric mixer until stiff peaks form. Gently fold the whipped cream into the hot chocolate. Serve immediately. Garnish with mini marshmallows and pirulin wafers and whipped cream if desired