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205 1st Avenue SE 
Fayette, Alabama
35555, USA
WWW.GOLDENEAGLESYRUP.COM
205-932-5294
 

Breakfast with Santa

December 14, 2018

 

Savory Breakfast Boat

 

1 large shallow loaf of bread, sliced in half

6 strips bacon

4 c. packed baby spinach

1 oz. (8-oz.) block cream cheese, softened

2 c. shredded mozzarella

1 c. freshly grated Parmesan

Kosher salt

Freshly ground black pepper

6 large eggs

Pinch red pepper flakes

4 tbsp. butter, melted

1 tsp. garlic powder

2 TBSP butter 

2 TBSP Goldne Eagle Syrup and extra for drizzling

 

Preheat oven to 400°. Slice off top of bread, about an 1” deep. Hollow out center and tear bread into large pieces. Place hollowed out loaf in a 9”-x-13” baking pan. In a large skillet over medium heat, cook bacon until crispy, 6 minutes. Transfer to a paper towel-lined plate to cool then chop into 1” pieces.  Add spinach to skillet and cook until wilted, 3 minutes.  In a medium bowl, combine cream cheese, mozzarella, and Parmesan. Season with salt and pepper.  Spread cheese mixture in bread cavity then spread spinach and bacon on top.  Crack eggs on top of bread and season with salt, pepper, and a pinch of red pepper flakes. In a medium bowl toss torn out bread with butter and garlic powder. Spread bread around loaf in baking pan.  Melt butter and golden eagle together and baste outside of bread loaf then drizzle extra syrup over whole loaf.  Bake until egg whites are just set and bread is toasted, 20 minutes. Use toasted bread to dip into bread boat.

 

Dutch Babies

 

1/2 cup all-purpose flour

1/2 cup whole or 2% milk

2 large eggs

2 tablespoonsGolden Eagle Syrup

1 teaspoon vanilla extract

1/2 teaspoon fine salt

2 tablespoons unsalted butter

Powdered sugar for serving

 

Place the flour, milk, eggs, GE, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquid. Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. Meanwhile, place the skillet you're using on a middle rack to warm along with the oven. Heat the oven to 425°F. When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes. You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

 

 

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