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Even though you’ve been at home for a month, there is still time to cook the best breakfast recipes ever for your family.
From French toast with carmelized pears to savory sausage frittata, breakfast just showed up to the party in a big way. Check out Rouxbe online culinary school ready to help you learn essential cooking skills to prepare the best breakfast recipes ever in a three-part series for all of us at home.
Rouxbe, an online culinary school that gives access to 75 lessons, hundreds of chef-created recipes, cooking tips and techniques, live events with chef instructors and culinary experts, and 13 courses ranging from pasta to knife skills, available 24/7 and streamed on any device. We worked with Rouxbe to put this online culinary series together.
The membership also includes traditional and next-gen culinary foundations and techniques including plant-based cooking, mastering the fry pan, knife skills and a Food Safety Course that covers common causes of foodborne illnesses, the importance of handwashing, how to purchase, store, prepare and cook food in a safe manner, and how to keep a clean and sanitary kitchen.
Want to add more excitement to the best breakfast recipes and pull your family into the fun? Register for a live event with chef instructors and culinary experts covering a wide range of hot topics where you can engage in real-time Q and A. If you want to learn at your own pace, Rouxbe developed video and text-only recipes with step-by-step instruction, including more than 400 plant-based dishes.
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For this month at home, a 30-day membership is Rouxbe’s gift to us to help us master the skills for making the best breakfast recipes ever.
“By providing this free trial, we hope home cooks will take an opportunity to learn this important skill while taking care of themselves and their family at the same time,” says Ken Rubin, Chief Culinary Officer at Rouxbe, a big fan of the best breakfast recipes ever.
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ITALIAN SAUSAGE & ROASTED PEPPER FRITATTA
Step 1: Preparing Your Mise en Place
• 1 Italian sausage
• 1/2 cup roasted peppers (recipe on Rouxbe)
• 3 oz mozzarella cheese (or other melting cheese)
• 1 tbsp fresh parsley leaves
• 10 large eggs
• 1 1/4 tsp kosher salt
• ground black pepper (to taste)
• 10 tbsp heavy cream
• 2 oz fresh bocconcini (optional)
Before starting the frittata, preheat your oven to 350° F (175° C).
To prepare your mise en place, first prepare the peppers (see the recipe for Roasted Red Peppers). If using jarred roasted peppers, make sure any excess liquid has been drained.
Next, remove the casing from the sausage. Break the sausage apart into small pieces, about 1/2″ -inch rounds. Preheat a small, non-stick fry pan over medium heat and fry the sausage just until cooked through. Remove and drain on paper towels.
Grate the mozzarella cheese and break up the bocconcini into small chunks. Roughly chop the parsley and measure out the cream.
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Step 2: Assembling the Frittata
In a large bowl, whisk the eggs. Add the salt, pepper and cream and whisk to combine. Stir in the remaining ingredients.
Step 3: Cooking the Frittata
To cook the frittata, heat a 10″ -inch, non-stick, ovenproof pan over medium-low heat.
Add the oil and swirl it around in the pan. Once warm, pour the egg mixture into the pan.Using a heat-proof rubber spatula, gently agitate the eggs. Move the ingredients from the outside of the pan towards the center, while scraping the bottom of the pan. Scrape around the side of the pan too.
Slowly cook the frittata until it is cooked about half way through. There should be cooked egg scattered throughout with wet (not runny) egg in between.
Just before transferring the frittata to the oven, flatten out the surface, if necessary. Give the pan one last sweep around the edge to tidy it up.
Transfer the frittata to the upper-third rack of the oven and bake until the center just sets, about 5 to 10 minutes. Once done, remove from the oven and let cool in the pan for a few minutes until the steam subsides. Slide the frittata out of the pan onto a cutting board or serving tray. Slice and serve one of our best breakfast recipes ever.
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FRENCH TOAST WITH CARMELIZED APPLES OR PEARS
Step 1: Making the Caramel Sauce
• 1 1/2 cups sugar
• 3/4 cup water
• 1 cup heavy cream
• 2 tbsp salted butter
IF YOU HAVE NOT MADE CARAMEL SAUCE BEFORE, PLEASE BE VERY CAREFUL. THE SUGAR IS EXTREMELY HOT AND CAN CAUSE SEVERE BURNS.
In a medium pot, boil the sugar and water together over medium to low heat until the sugar caramelizes and turns golden brown. Be sure not to stir the mixture as the sugar heats. This will take approximately 7 to 15 minutes.
Once the sugar is golden, immediately remove the pot from the stove and carefully whisk in the cream. Wear oven mitts and be very careful. The cold cream will splatter when it hits the hot sugar. Once the cream has been added, whisk in the butter one tablespoon at a time. Then set the caramel aside to cool slightly as it will still be very hot.
Serve warm or at room temperature with cakes, tarts, ice cream or even French toast. Any leftover caramel sauce can be kept in a plastic container or squeeze bottle and stored in the refrigerator for quite a few days.
Instead of using salted butter, you can use unsalted butter and season the sauce at the end with a bit of fleur de sel or gray salt.
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Step 2: Caramelizing the Apples
• 2 whole apples or pears
• 2 tbsp unsalted butter
• 3 tbsp brown sugar
To prepare the apples, first peel and core them. Then quarter them and cut each quarter into four pieces.
To cook the apples, melt the butter over medium-high heat. Once the butter has almost melted, add the brown sugar. Let the sugar dissolve into the butter before adding the apples.
Let the apples cook and begin to caramelize before tossing. The apples are done when they are a nice golden color on all sides.
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Step 3: Preparing & Cooking the French Toast
• 3 large eggs
• 1 tsp vanilla
• 1/4 tsp table salt
• 2/3 cup milk
• 8 slices thick, sliced bread
• 1/8 tsp almond extract (optional)
• 2 tbsp vegetable oil or butter
To prepare the French toast, begin by mixing together the eggs, vanilla, salt and milk. Pour the mixture into a dish large enough to hold a few pieces of bread at a time.
Soak the bread in the egg mixture for a minute or two, or until the bread is just soaked through.
Turn the heat to medium-high and lightly oil your griddle or frying pan.
Cook the bread on each side for about 3 to 5 minutes or until it is golden and cooked all the way through. The center should no longer be eggy or wet.
Then complete our best breakfast french toast recipe by serving it with caramelized apples and then drizzle with the warm caramel sauce.