Breakfastcranachan Recipes
BREAKFAST NACHOS
Our favorite snack is now welcome at the breakfast table. These easy nachos come together quickly while you make the eggs and are easy to double for entertaining.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
- Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
- Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
- Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
- While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
- Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.
BREAKFAST CRANACHAN
A healthy start to the day with cereal, yogurt and fruit all in one dish :) Yumm! Found this in a "3 Ingredient Cookbook". *Note: you can also use fresh blackberries or blueberries in place of the raspberries. It is also nice drizzled with a generous amount of liquid honey for those that like something sweeter :) This is a traditional scottish recipe brought up to date :) *Note: I have posted my recipe for 'Crunchy Oat Cereal' separately.
Provided by Jen T
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill/broiler to high.
- Spread the cereal in a shallow pan and place under the heat for 3-4 minutes, stirring regularly.
- Set aside to cool.
- When cold fold into the yogurt, then, gently fold in 1 cup of the raspberries, being careful not to crush them too much.
- Spoon into four serving dishes or glasses and top with the remaining berries.
- Serve immediately.
Nutrition Facts : Calories 21.3, Fat 0.3, Sodium 0.4, Carbohydrate 4.9, Fiber 2.7, Sugar 1.8, Protein 0.5
CRANACHAN
A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass.
Provided by Shoanib
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
- Whip cream until stiff.
- Fold the honey and vanilla into the cream with a metal spoon.
- Mix the oats with cream.
- Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Nutrition Facts : Calories 318.1, Fat 24.7, SaturatedFat 14.8, Cholesterol 87.3, Sodium 25.8, Carbohydrate 21.7, Fiber 5.7, Sugar 8, Protein 3.8
CRANACHAN
Provided by Richard A. Jones
Categories Milk/Cream Berry Dairy Fruit Dessert Condiment Raspberry Oat Whiskey Winter Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
- 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
- 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
- 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.
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