Breakfast Archives - Artzy Foodie

Chia Pudding

Chia pudding, loaded with antioxidants, fiber, protein, and omega-3’s is a healthy, gluten free breakfast or snack that can be prepared in just minutes. Because it will last a week in the refrigerator, it is great for meal prep! Make a large batch on Sunday and enjoy a delicious breakfast all week long! Chia seeds have so many health benefits! As one of the healthiest foods on the planet, adding these to your diet will help both your body and your brain. Not only are they healthy for you, they expand in your stomach, making you feel full longer. Mixing them into this creamy pudding with a hint of sweetness, juicy berries, and crunchy nuts is a great way to incorporate them into your diet. Healthy eating has never tasted so good! How To Make Chia Pudding Whisk together 1 cup unsweetened vanilla coconut milk, 1 cup non fat greek yogurt, 2 tbsp honey, 1 tsp vanilla extract, and 1/8 salt until just blended. Stir in 1/4 cup chia seeds. Let the mixture stand out on the counter for about 20 minutes to allow the chia seeds to plump up. Finally, stir to redistribute the chia seeds, and refrigerate 2 hours to overnight. Pro Tip: Substitute unsweetened almond milk or cashew milk for the coconut milk. For meal prep, portion out your chia pudding in sealable containers. Just before serving, top with fresh or frozen berries and nuts for some crunch. Finally, add a little drizzle of honey. Do yourself a favor and whip up a batch of delicious chia pudding. Your body and your brain will thank you. If you like this recipe, you might also like, Hearty Breakfast Burritos which are also great for meal prep. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Chia pudding, loaded with antioxidants, fiber, protein, and omega-3's is a healthy, gluten free breakfast or snack that can be prepared in just minutes. Because it will last a week in the refrigerator, it is great for meal prep! Make a large batch on Sunday and enjoy a delicious breakfast all week long!

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A spatula in a pan of baked eggs garnished with sliced jalapenos and cilantro

Green Shakshuka

This Green Shakshuka is a Central American twist on a classic North African dish. Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day! Shakshuka is an Arabic word translated as “mixed up” or “shaken”. This refers to the simple cooking process of adding the ingredients to the skillet and mixing them or shaking them around. Classic North African shakshuka (also spelled Shakshouka) consists of eggs baked in a spiced tomato sauce. This Green Shakshuka recipe consists of eggs baked in a tangy green sauce with all of your favorite Central American flavors! What are Tomatillos? Tomatillos are a small, round, green fruit with a paper husk. They are often referred to as a Mexican husk tomato, but don’t confuse them with tomatoes. These little imposters have a whole different flavor. Tomatillos have a tart, acidic flavor with a citrusy undertone and they give my green sauce the perfect amount of tanginess. Tomatillos are covered in a paper husk that needs to be removed before including them in your recipe. Once the husk is removed, the skin has a sticky film on the outside, which needs to be washed off. Tomatillos can be used raw in a salsa, or they can be roasted or boiled for sauces or soups. The Green Sauce The first step in making the green sauce is to roast a pound of tomatillos (husks removed and washed), 6 green onions (cleaned and roots removed), a green bell pepper (ribs and seeds removed), a jalapeno pepper (ribs and seeds removed), and 3 cloves of garlic (peeled) on a rack in the oven at 400 degrees for 20 minutes. Pro Tip: For a spicier version, include the ribs and seeds of the jalapeno pepper. Next, add the roasted ingredients to a food processor or a blender along with 4 corn tortillas (torn into small pieces), 1/2 bunch of cilantro (stems and leaves), the juice of 1 lime, 3/4 tsp salt and blend. Pro Tip: There is a lot of flavor in cilantro stems, use them as well as the leaves when blending cilantro into a sauce. Add the contents of the food processor or the blender to an oven safe skillet and stir in a 4 ounce can of diced green chilis. Putting it all together Make 5 wells into the sauce with a spoon and put an egg into each well. Bake uncovered at 400 degrees for 10-15 minutes, until the eggs are done to your liking. Baking the eggs can be a little tricky. Keep in mind that the eggs will continue to cook a bit after they are removed from the oven. Look for opaque whites that jiggle a little when the pan is shaken. If you’re apprehensive about baking the eggs, you could fry them or poach them and add them to the sauce. Remove from the oven and garnish with sliced green onions, sliced jalapenos, cilantro leaves, and crumbled cotija cheese. Pro Tip: Queso fresco or feta cheese would both be good substitutes for cotija cheese. Serving Serve Green Shakshuka with some crusty bread to soak up all the egg yolk and green sauce. Enjoy this meal for breakfast, brunch, lunch, or dinner. This is winner any time of the day! Can green shakshuka be made ahead of time? The sauce can absolutely be made ahead of time and reheated when you are ready to serve. Because eggs will quickly become overcooked when reheated, the eggs need to be cooked and served immediately. If you like this recipe, you might also like: Corned Beef Hash with Baked Eggs Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A Central Amercian twist on the classic North African shakshuka. Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day!

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A tan skillet with a baked sausage, tomato, spinach, and cheese frittata

Sausage, Tomato, and Cheese Frittata

This oven baked sausage, tomato, and cheese frittata is the perfect way to start the day! Because it tastes great reheated, it’s perfect for meal prep. Make it ahead of time and enjoy a delicious breakfast all week long! What is a Frittata A frittata is an Italian egg dish similar to an omelette or scrambled eggs, with added ingredients such as protein, vegetables, or cheese. Although it looks similar to a quiche, there are some differences. A quiche has a crust and a custard filling, while a frittata does not have a crust and has an egg filling. What’s really great about this recipe is it’s versatility. Once you have the basic egg recipe down, you can mix and match any variety of protein, vegetables, and cheeses you like. Just be sure to precook any protein or vegetables before they are mixed in. This particular recipe is unique because you don’t have to do any stovetop cooking. Typically a frittata is partially cooked on the stove until it begins to set up. For this frittata you mix everything together, put it in a pan, and put it straight into the oven. Prep Work Prior to making the egg mixture, preheat the oven to 350 degrees. Brown 1 pound of your favorite sausage and set aside. Seed and dice 3 roma tomatoes, and grate 6 ounces of cheddar cheese and 2 ounces of parmesan cheese, keeping them separate. Artzy Foodie Pro Tip: Removing the seeds and pulp from the tomatoes will keep them from adding extra moisture to the frittata, making it watery. The frittata pictured was made with spinach in it. Because I received some feedback that spinach isn’t so popular with everybody, I eliminated it from the recipe. If you’re a spinach lover like me, add 2 Tbsp of water and 5 ounces of fresh baby spinach to a pan and cook over medium heat until the spinach is wilted. Remove as much liquid as possible from the spinach before adding it to the egg mixture. Coat a 10 inch oven safe pan with oil or cooking spray. Sprinkle 4 ounces of the cheddar cheese into the bottom of the pan. If your pan is larger or smaller than 10 inches, you will need to adjust the cooking time. A smaller pan will take longer to cook and a larger pan will take less time to cook. Artzy Foodie Pro Tip: Measure across the center of the top of your pan to determine its size. How to Make a Frittata In a large bowl, with a hand mixer, whisk together 8 eggs, 1 cup of milk, and 2 tsp baking powder. Stir in 1 cup cottage cheese. Add the sausage, remaining cheese, tomatoes, and spinach if you choose, to the egg mixture, then pour the egg mixture over the cheese in the oven safe pan. Bake for 45 minutes. When is the frittata done The frittata is done when a knife, toothpick, or skewer inserted into the middle comes out clean. Storage Store any left over frittata in an air tight container in the refrigerator for up to 1 week. I don’t recommend freezing as it tends to become too watery as it thaws. How to Reheat The frittata can be reheated in a 350 degree oven, or microwaved until warmed through. If you like this frittata recipe, you might also like: Hearty Breakfast Burritos or Breakfast Casserole Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated!

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A breakfast burrito with rice, peppers, sausage, eggs, and cheese cut in two

Hearty Breakfast Burritos

These make ahead hearty breakfast burritos are super for meal prep! If you’re wanting a healthy, filling, grab and go breakfast, you are going to love this recipe! Why i like this recipe Breakfast is my favorite meal of the day, and for me, there’s nothing better than having a delicious breakfast waiting in the refrigerator. These breakfast burritos are not only flavorful and delicious, but they are satisfying. This burrito will definitely keep you energized until lunch time. Making these hearty breakfast burritos ahead of time makes busy weekday mornings a lot less hectic. What is inside a breakfast burrito The great thing about breakfast burritos, or any burrito for that matter, is that you can fill a tortilla with anything you like and it always tastes great! Inside this breakfast burrito, you will find rice, sausage, peppers, eggs, and cheese topped off with a little ranch dressing and some hot sauce. Step by Step Instructions 1. The Rice Add 1 cup of jasmine rice and 1 1/2 cups water to a heavy bottomed sauce pan. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Remove the rice from the heat and let it rest 10 minutes. Fluff with a fork. 2. The Peppers Slice two bell peppers (any color you like) into strips. Add 1 tsp of oil to a pan and cook the peppers over medium heat for 8-10 minutes, until tender and set aside. 3. The Sausage In a pan, over medium heat, brown the sausage until done and set aside. 4. The Eggs In a large bowl, whisk together 1 dozen eggs, 1 cup of milk, and 2 tsp salt. Melt 1 Tbsp butter in a pan over medium heat. Add the eggs, cook until done, and set aside. 5. Assembling the Burritos a. Lay out a tortilla and put 1/8 of the rice, peppers, sausage, eggs, and cheese slightly off center in the tortilla. Top with 1 tsp hot sauce 1 tbsp ranch dressing. b. Fold the left and right sides together, leaving about an inch of space between the two sides. c. Fold the bottom toward the top. d. Continue rolling into a burrito. Artzy Foodie Pro Tip: Flour tortillas work best because they are most pliable. Repeat for the remaining 7 burritos and wrap each one in aluminum foil . Storing the Burritos Store in the refrigerator for 1 week or in the freezer for up to 3 months. To thaw frozen burritos, refrigerate overnight. Reheating the Burritos Remove the aluminum foil and microwave for 60 to 90 seconds. To take on the go, rewrap in the foil. If you like breakfast meal prep recipes, you might also like: Breakfast Casserole 21 Healthy Make Ahead Breakfast Recipes Hearty Make Ahead Breakfast Bowls For more recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A hearty, make ahead, grab and go breakfast that is sure to keep you energized until lunch time!

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Belgian waffle topped with mascarpone cheese and maple syrup

Belgian Waffles

These Belgian waffles, made in under 20 minutes, are the perfect brunch dish! You can make them ahead of time and put them in the oven to keep them warm, leaving you free to enjoy your company rather than spending all of your time working the waffle iron! Why I like this recipe Brunch is my favorite meal of the week! I especially love these Belgian waffles! There’s a whole stick of butter in there, which makes the outside nice and crispy, while maintaining the perfect chew on the inside. The deep grooves are great for holding all of your favorite toppings. These can easily be made ahead of time and put in the oven to keep warm, leaving you free to spend time with your guests. Artzy Foodie Tip: Put your cooked waffles on a rack, on a baking sheet, in the oven at 200 degrees to keep them warm. How are Belgian waffles different from regular waffles Belgian waffles are different from regular waffles because they are made with a leavening agent, or egg whites and baking powder as in this recipe, to make the batter lighter and more fluffy. They have a crispy outside and they are chewy on the inside. Belgian waffles are thicker and larger in size than regular waffles, and they have deeper pockets for holding more toppings. For this recipe, you will need to use a Belgian waffle maker, which has a deeper larger grid pattern than a regular waffle iron. How to make belgian waffles To begin, separate two eggs. In a large bowl, beat together the egg yolks and 2 cups buttermilk. Mix in 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Then, stir in 1 stick of melted butter. Artzy Foodie Tip: If you don’t have buttermilk on hand, add 2 Tbsp vinegar to a measuring bowl, fill up to the 2 cup mark with milk, and let sit for 10-15 minutes. In a separate bowl, with a mixer, whip the egg whites into soft peaks. To form soft peaks, whip the egg whites until they barely hold their shape. Next, fold the egg whites in to the batter. Heat up your waffle iron and use some cooking spray before adding the batter to make sure your waffles don’t stick. A good rule of thumb is to use about 1/4 cup of the batter for each of the four quadrants, or 1 cup total for each waffle. If your waffle iron doesn’t tell you when they are ready, time them for about 3 minutes, or until there is no more steam coming from the waffle maker. Toppings We like to top our Belgian waffles with mascarpone cheese, pecans, and maple syrup. If you haven’t tried mascarpone cheese on your waffles, you are missing out! Mascarpone cheese is similar to cream cheese, but it has a milder flavor and is more velvety and creamy in texture. Other suggestions for toppings include: fresh fruit whipped cream chocolate chips chocolate syrup butter peanutbutter cinnamon nutmeg If you like this brunch recipe that allows you to spend time with your guests, rather than your waffle iron or cooktop, you might also like my breakfast casserole recipe! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, we would love for you to follow us on Facebook, Pinterest and Instagram! This is no ordinary waffle recipe! These Belgian waffles are light and fluffy, with a crispy exterior, a chewy center, and deep pockets to hold all of your favorite toppings!

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Corned Beef Hash

Corned beef hash with baked eggs is a quick and easy way to satisfy your hunger after a fun day celebrating St Patrick’s Day. This is a hearty brunch dish that will use up your leftover corned beef and soak up all that green beer! WHAT IS HASH Hash is a dish consisting of chopped meat, potatoes, chopped vegetables, and spices that are cooked together. The possibilities are endless! HOW TO MAKE CORNED BEEF HASH WITH BAKED EGGS In an ovenproof skillet over medium heat, melt some butter and sautee some diced onions and minced garlic until translucent, about 3-5 minutes. Add some frozen hash browns and cook another 5-7 minutes. Add some fresh spinach and cook until wilted, about 3-5 minutes. Add your left over corned beef, some grated cheese, some worcestershire sauce, and mix together. Taste and season with salt and pepper, if needed. Artzy Foodie Tip: Feel free to add in any vegetables you have on hand along with the onions and garlic. Just be sure to cut them into the same size pieces as the onion so that they all cook evenly. Make 4 “wells” in the mixture and crack an egg in each “well”. Artzy Foodie Tip: This can be prepared in one large pan or the hash can be separated in to 4 smaller oven safe dishes and baked for individual servings. Bake at 375 degrees for 8-10 minutes until the eggs are cooked to your liking, and serve with some crusty bread for dipping. As the Irish say, “May neighbors respect you, trouble neglect you, the angels protect you, and Heaven accept you”. And, may you enjoy some corned beef hash along the way. If you like this recipe, you might also like my Toasted Reuben Sandwich Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A hearty brunch dish that will use up your leftover St. Patrick’s Day corned beef and soak up all that green beer!

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Breakfast Casserole

Breakfast casserole is a great make ahead breakfast that is super hearty! The great thing about this is that you make it the night before, and in the morning, you pop it in the oven and enjoy a cup of coffee while the oven does all of the work. This recipe will feed a huge crowd and everyone will absolutely love it! I’ve been making this for our family for years and they never get tired of it! How to make breakfast casserole To begin, spread a 5 ounce bag of store bought croutons on the bottom of a greased 9 x 13 baking dish. Brown a pound of ground beef with salt, pepper, onion powder, cumin, and ground mustard. Spread the seasoned ground beef on top of the croutons. Artzy Foodie Tip: To lighten up this recipe, cook the ground beef until it is about 3/4 of the way done, rinse it in a colander to remove the fat, add it back to your pan, then add the spices and finish cooking. Artzy Foodie Tip: Substitute your favorite breakfast sausage for the ground beef and spices. Next, whisk together 4 eggs and 2 1/2 cups whole milk. Pour the egg mixture over the top of the ground beef. Top the whole thing with grated cheddar cheese and refrigerate for a couple of hours up to over night. Artzy Foodie Tip: During the holiday season, substitute store bought stuffing mix for the croutons, turkey sausage for the ground beef, and add some dried cranberries. About an hour before you are ready to serve breakfast, preheat the oven to 350 degrees, then bake for 40-45 minutes until the egg mixture is set. Enjoy! For a Stunning Easter Dinner, You Might Like To Try This Roasted Rack of Lamb From Lingeralittle Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A hearty, cheesy make ahead breakfast casserole that will feed a crowd!

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A clear coffee mug of iced coffee topped with whipped cream and a blue striped straw

Skinny Iced Coffee

This super easy, sugar free, low calorie, low carb, homemade, skinny iced coffee is the perfect way to start your day! Not only is it a great way to begin your day, but it’s also great for an afternoon pick me up! You won’t believe this tasty beverage is guilt free! Iced coffee has become my newest obsession! I’ve always been a one cup of hot coffee in the morning kind of person, until I had an iced hazelnut mocha coconut milk macchiato from Starbucks. Now I’m hooked! My daughter has a friend who worked at Starbuck’s and she got me the recipe (maybe not the exact recipe, but a list of ingredients): espresso sweetened coconut milk hazelnut syrup mocha sauce (which is a chocolate sauce with half and half, butter, and strong brewed coffee) That combination adds up to a ton of calories, and I kind of like to eat solid food too. Also, that is a lot of work for 6:00 in the morning! In order to cut some calories and simplify my morning routine, I started experimenting with some iced coffee recipes. I finally came up with a recipe that would allow me to enjoy a tasty iced coffee each morning and still be able to eat solid food. Not only that, it’s super easy, even for 6:00 in the morning. How to make skinny iced coffee In a single serving coffee maker, brew an espresso pod. Add a teaspoon of dark cocoa powder and stevia to sweeten it to your taste. If you have a favorite sweetener for your coffee, sweeten it as you usually do. Artzy Foodie Pro Tip: If you don’t have a single serve coffee maker, mix up a cup of instant espresso instead. Fill a glass with ice, pour the hot brewed coffee right over the ice, and top it off with 1/4 cup unsweetened vanilla coconut milk. It’s missing the hazelnut flavor from the Starbuck’s coffee, but you could use hazelnut flavored coffee if you really love the taste of hazelnut. For those who are counting, this beverage has 15 calories, 1 gram of carbohydrates, no fat, and no sugar compared to the Starbuck’s drink that has 180 calories, 29 grams of carbohydrates, 7 grams of fat, and 26 grams of sugar! For a special treat, I like to top my iced coffee with some whipped cream. The whipped cream only adds 25 calories, 1 gram of carbohydrates, 2 grams of fat, and <1 gram of sugar. I think that’s totally worth it! Guilt free iced coffee is where it’s at! Cheers, everyone🥂! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A chocolatey iced coffee with a mild coconut flavor that is guilt free!

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Side view of a hamburger, bacon, and fried egg sandwiched between glazed doughnuts

Brunch Sandwich

This sinfully delicious brunch sandwich will become your new favorite brunch food! This sweet and savory combination of glazed doughnuts, fried eggs, bacon, and a hamburger patty are perfect together. Earlier in the week, my husband told me about a sandwich he had seen on tv. It was a hamburger with a doughnut for a bun. That got me thinking. Why not “brunchify” that hamburger by topping it with bacon and a fried egg? Because this is a food blog dedicated to creating delicious recipes from all natural ingredients, I don’t have doughnuts on hand. However, our church does!!! They bring in boxes and boxes of glazed doughnuts every week. I’ve been serving on the host team for over a year now and have yet to eat one of those doughnuts. I’m pretty sure that makes me completely justified for what I am about to disclose. Being a church going woman, I don’t feel very good about it, but we snagged some doughnuts from church for this sandwich. In my defense, I did send my husband to the grocery store to buy some, but he came home empty handed. He said he wasn’t going to pay 89 cents per doughnut when they have them at church for free. For this sandwich, I started by grilling up a couple of hamburgers and frying some bacon and eggs. I like to use equal parts of butter and oil for fried eggs. When I do it this way, the egg white turns out nice and thick and composed rather than all spread out with crispy edges. To make it pretty, I cracked the eggs in to a biscuit cutter. Once the hamburger, bacon, and eggs are ready it’s time to build your masterpiece. For the perfect stack, where the doughnut won’t get soggy, slice the doughnut in half and top it first with a hamburger, then the bacon, and finally the fried eggs. Every once in awhile you gotta say who cares and indulge in a brunch sandwich! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A sinfully delicious sweet and savory sandwich!

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Overhead view of white plate with over easy eggs garnished with chopped cilantro

Mexican Eggs Benedict

Mexican Eggs Benedict is here, and just in time for Cinco de Mayo! A crunchy tortilla, topped with spicy chorizo, sunny side up eggs, Jalapeno Hollandaise Sauce, sour cream, cilantro, and cotija cheese says fiesta to me! My favorite type of cuisine is Mexican! This is a Mexican twist on the classic eggs benedict. Instead of an English muffin, we have crispy corn tortillas. In place of Canadian bacon is spicy chorizo, and the classic hollandaise sauce has been kicked up with some hot jalapenos! Mexican garnishes to top it off include cotija cheese and cilantro. How to make jalapeno hollandaise sauce In a food processor, add 1 egg yolk, the juice of a lemon, 3 splashes of hot sauce, 1/2 tsp salt, 1 tsp dijon mustard, 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup cilantro. Blend until mixed together. Slowly drizzle in one stick of melted butter. Blend until the sauce emulsifies and thickens. How to Make Mexican Eggs Benedict Add 1 tbsp oil to a skillet and pan fry 4 corn tortillas until they are crispy. In a skillet, brown 1/2 pound chorizo or your favorite sausage. In a separate skillet, melt 1 tbsp butter and 1 tbsp oil. Over medium heat, fry the eggs in the butter and oil. For each serving, spoon half of the chorizo or sausage over 2 fried corn tortillas, top with 2 eggs, half of the blender jalapeno hollandaise sauce, and garnish with sour cream, cilantro, and cotija cheese. Now that’s how to celebrate the Mexican’s unlikely victory over the French at the Battle of Puebla! Happy Cinco de Mayo! If you like this recipe, you might also like: Beef Enchiladas Skinny Margaritas by the Pitcher The Ultimate Restaurant Style Queso Blanco Easy Mexican Rice Mexican Zucchini Boats Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A Mexican twist on the classic eggs benedict made with crispy corn tortillas, spicy chorizo, and hot jalapeno hollandaise garnished with cilantro, sour cream and cotija cheese.

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A white dish with 3 compartments filled with hollandaise sauce on a blue striped napkin

Blender Hollandaise Sauce Made 3 Ways

This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect topping your favorite brunch dishes, fish, or even vegetables! Every great dish has a great sauce. For steak it’s bernaise, horseradish, or chimichurri. For brisket and burnt ends, it’s bbq sauce. For pasta it’s cheese, tomato, or alfredo sauce. For brunch, my favorite meal of the week, it’s hollandaise! What is Hollandaise Sauce Hollandaise is basically an emulsion of egg yolks, lemon and butter. The traditional hollandaise sauce is made by blending egg yolks, lemon juice, cayenne pepper, and salt in a double boiler and slowly whisking in melted butter. Unfortunately, hollandaise sauce made over a double boiler can easily break, which means the butter and eggs separate. The Eggs I know some are apprehensive about consuming raw eggs. I am blessed to be able to get farm fresh eggs. If that’s not an option for you, be sure to use good quality eggs for this recipe. If you’re getting your eggs for $1 a dozen, it’s probably not a good idea to use those for blender hollandaise sauce. How to Make Blender Hollandaise Sauce This blender method is slightly different, but results in a perfect sauce every time. For this method, in a food processor or blender add an egg yolk, the juice of 1 lemon, 3 splashes of hot sauce, 1/2 tsp salt, and 1 tsp dijon mustard. With the blender on, slowly drizzle in 1 stick of melted butter and blend until the sauce emulsifies. This basic hollandaise sauce is mostly known as a sauce poured over eggs benedict, but it is also really great over steamed white fish or vegetables such as cauliflower, broccoli, or asparagus. How to make jalapeno hollandaise sauce For jalapeno hollandaise, use the basic recipe and add about 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup of cilantro and blend until smooth. This spicy jalapeno hollandaise is great poured over Mexican Eggs Benedict. This delicious brunch dish consists of a crunchy tortilla, topped with spicy chorizo, sunny side up eggs, and jalapeno hollandaise garnished with sour cream, cilantro, and cotija cheese! How to make southern style hollandaise sauce For a southern style of hollandaise sauce, roast a tomato and 2 cloves of garlic in the oven at 400 degrees for 10 minutes. Add the roasted tomato, roasted garlic, and a splash of worcestershire sauce to the basic recipe and blend until smooth. This sauce is great on my spin of a southern style breakfast. It starts with a base of crispy, golden hash browns cooked in a cast iron skillet, topped with a giant sausage patty and two fried eggs. Pour southern style hollandaise over the top for the perfect breakfast dish! With a few simple ingredients and 10 minutes, you too can enjoy Blender Hollandaise Sauce Made 3 ways! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect for topping your favorite brunch dishes, fish, or even vegetables!

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Chicken and Waffle Sliders

If you’ve ever had chicken and waffles, then you understand the genius behind this unlikely pairing. The union of sweet and savory and soft and crunchy is irresistible! These chicken and waffle sliders have been taken to a whole new level with maple syrup butter! These super easy, mini, chicken and waffle sliders with maple syrup butter are the perfect appetizer or brunch food! This is a favorite in our house, and it has to be one of the easiest recipes on the planet. This is a recipe your kids can make this all by themselves and they will love it! And you will love it too, because the kids can cook and you will have very little mess to clean up afterwards. Maple Syrup Butter What really makes these sliders tasty is the maple syrup butter, which was inspired by my grandson. Every time I would see him, he smelled like maple syrup. He’s older now and he no longer smells like syrup, but I do appreciate the inspiration. Maple syrup butter is a compound butter made by mixing 6 tbsp maple syrup with 1 stick room temperature butter. Once the butter is mixed, pop it in the refrigerator for 20-30 minutes until it firms. How to make chicken and waffle sliders Cook 1 package of 8 sets of 4 miniature waffles in the toaster. Bake 16 store bought chicken nuggets according to package instructions. Break the waffles apart and put one chicken nugget between two waffles, and top each one with maple syrup butter. The great thing about chicken and waffle sliders is that there is no mess at all. Because of the maple syrup butter, there’s no sticky syrup to clean up afterwards. They can be served for breakfast, brunch, lunch, or dinner and who doesn’t love to cook with their kids, especially when there’s no mess😉. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Crunchy chicken nuggets sandwiched between mini waffles smothered with maple syrup butter!

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A piece of bread with a sunny side up egg in the center, bacon, and a bowl of fresh eggs

Eggs in a Basket

Eggs in a basket or egg in a hole is deceptively delicious. It doesn’t look fancy, but I’d take this over steak and eggs any day! Once you try this, you’ll not only want to have this for breakfast, you’ll want to have it for every meal of the day! My husband makes this for me every Sunday morning for brunch. Let me describe this heavenly treat for you. It’s a piece of bread with a little egg-sized hole cut out, an egg plus an extra yolk goes into the hole, and then it is topped with chopped bacon or breakfast sausage and cheese! When cooked to perfection, you cut into it and the yoke runs all over your plate. Then you use that little piece of bread that was cut out, which also has bacon and cheese on top, to soak up that rich, runny yoke. The Eggs Recently, one of my husband’s co-workers has been bringing us farm fresh eggs. The yolks are almost orange in color. You wouldn’t believe how much better they are than what you get from the grocery store. If you can get your hands on some of these, I highly recommend it! Otherwise pasture raised eggs from the grocery store are the next best alternative. They’re a bit pricey, but I think they’re worth it. How to Make Eggs in a Basket for Two Cook 4 strips of bacon and cut them up into small pieces. Separate 2 eggs Using a small pliable cup or a biscuit cutter, cut a circle out of the center of 2 pieces of bread. Over medium heat, melt a 2 tablespoons of butter in an oven-safe skillet. Coat each side of each piece of bread in the butter and coat both sides of the center pieces that were cut out in butter, and toast both sides of the bread and the center pieces in the skillet. Add another teaspoon of butter in the center of each piece of bread. Next, crack an egg into the center of each piece of bread and add an extra yolk from the separated eggs to the center of each piece of bread. Finally, top the whole thing with chopped bacon or breakfast sausage and cheese and broil until the cheese is melted, about 3 minutes. Cut into that rich, runny yolk and prepare yourself for a heavenly experience! Enjoy! If you like this recipe, you might also like: Green Shakshuka Mexican Eggs Benedict Corned Beef Hash Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!

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White plate of scrambled eggs with salmon and cream cheese garnished with chopped chives

Soft Scrambled Eggs with Salmon and Cream Cheese

Soft scrambled eggs with salmon and cream cheese are a great start to your day! Learning how to make the perfect soft scramble will make you look at eggs in a whole new way! These soft, creamy eggs paired with salmon and cream cheese are to die for! The cooking process may test your patience, but it is so worth it. Even if you don’t add salmon or cream cheese, this fool proof method will turn boring scrambled eggs into something special. The Eggs When shopping for eggs, there are many choices. If you’re on a budget, buy the inexpensive eggs. They will make a great breakfast. Organic eggs, meaning that the chickens are fed an organic diet, are a great choice, but I’m partial to pasture raised eggs. The yolks are a bright yellow feast for the eyes! Don’t be fooled into thinking that brown eggs are healthier than white eggs. The color of the egg shell is determined by the type of chicken that lays the egg. Nothing more. What Kind of Skillet to Use Because the eggs will easily stick, it is important to use a good quality non stick skillet. So that your utensil doesn’t scratch your skillet, be sure to use a silicon spatula to stir the eggs. How to Make the Perfect Soft Scrambled Eggs In a bowl, use a fork to whisk together 4 eggs and 2 Tbsp half and half. In a non stick skillet, over low heat, melt 1 Tbsp of butter. Add the eggs and stir for 10-15 minutes, lifting the cooked eggs off the bottom and allowing the runny eggs to make contact with the bottom of the skillet. While the eggs are still slightly runny, add the salmon and cream cheese and combine. Artzy Foodie Pro Tip: Smoked salmon would be a great substitute for the salmon in this recipe. Season with salt. Remove from the heat when the eggs are still slightly runny. They will continue to cook off the heat, which is called carry over cooking. Garnish with chopped chives or your favorite herb and serve. If you like this recipe, you might like to browse my collection of Breakfast Recipes For more recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates!

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