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Saturday on The Kitchen each chef made a brunch menu. Geoffrey Zakarian made a very fancy eggs Benedict and Katie Lee Biegel made a country style eggs Benedict.  So this morning I picked what I wanted from each and it was good.  i would have liked more eggs, but I didn’t realize the usual backup in the garage was not there.  

Ingredients:

1/2 bag of hash brown potatoes, made according to instructions on the package. 

1 avocado

2 slices of smoked salmon

2 eggs

White gravy made with:

2 C whole milk

3 T Wonder flour

1 t salt

1/2 t pepper

1 T canola oil

Directions:  

1. Cook the hash browns according to package directions.  jim did this while I made the white gravy.  With 2 skillets in use, I pulled my cast iron skillet to fry the 2 eggs.  Katie also had her hash browns and egg on a biscuit with sausage gravy.  I made plain white gravy as I took from Geoffrey the smoked salmon and avocado. 
2. I fried the eggs but didn’t turn them over.  So on each plate I first put the hash browns. Actually didn’t need as much as I made, but they have been in the freezer for a while.  Then the slices of avocado topped with the egg.  Then covered with gravy.  

I couldn’t finish mine.  But never fear Jim is here.  

We had our second visit with real people.  Today was Joel’s birthday.  We bought a small birthday cake and took wine and had a safe distance, lovely, couple of hours.  I knew we would not be that hungry so I had planned a light meal.  It was very good.  We sliced it in 8 slices and had 2 left over for breakfast this morning.  This recipe is courtesy of Giada De Laurentiis, Food TV and is 3 WW pts. per slice.  

Instructions:

8 egg whites, at room temperature

1/2 C whipping cream

6 oz. lox, chopped into 1/2” pieces

1 lemon, zested

1/2 t kosher salt

1/2 t freshly ground black pepper

2 T EVOO

2 packed cups (2 oz) arugula

1 clove garlic, minced

Directions:

1. Put an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds.   Add the cream, lox, lemon zest, salt and pepper.
3. In a 10”, ovenproof, non stick skillet, heat the oil over medium heat.  Add the arugula and garlic.  Cook stirring frequently, until the arugula has wilted, about 1 minute.  
4. Pour the egg mixture into the pan and stir to combine the ingredients.  
5. Cook, without stirring for 4 minutes.  (I did try to even out the ingredients.)
6. Transfer the skillet to the oven and bake until set, about 10-12 minutes.  
7. Slide the frittata onto a platter.  Using a serrated knife, cut the frittata into wedges and swerve warm or at room temperature.  

Sunday was a very busy day.  We went to a birthday party in the afternoon and then on to an opera.  We arrived home at about 6:30, fed Jo and proceeded to made this delicious dish.  I thought Jim told me there was a red onion in the garage refrigerator, but no, so I substituted 2 hard boiled eggs.  I have to say there was plenty of onion flavor from the seasoning mix.  This recipe in in 3 steps.  You must complete the first 2 before making the final dish.  

This first recipe, I cut in half which was plenty. 

Everything Bagel Seasoning Mix

Ingredients:

1/4 C sesame seeds

1/4 C poppy seeds

3 T dried onion flakes 

3 T dried garlic flakes

2 T coarse sea salt

Directions:

Toss all ingredients in a small bowl.  Store in an airtight container for up to 1 month.  I think this seasoning would be good to add to homemade bread.

Everything Bagel Butter

Ingredients:

1 stick unsalted butter, softened

1 1/2 T everything bagel seasoning.

Directions:

Combine butter and everything bagel seasoning in a medium bowl, mixing well to combine.  Serve immediately or store in and airtight container in the fridge for up to 1 month.  

Finally you are ready to what Katie Lee calls Breakfast Pizza.

Ingredients:

nonstick cooking spray

1 (11 oz.) tube refrigerated thin-crust dough

Everything Bagel Butter

1 C whipped cream cheese

4 oz. thinly sliced smoked salmon

1 avocado, thinly sliced

1/2 medium red onion, thinly sliced 

2 T minced fresh chives

1 T minced fresh dill

1/2 T everything bagel seasoning.  

Directions:

1. Preheat oven to 450 degrees F.  Grease a rimmed baking sheet with nonstick spray.  
2. Stretch the dough into a rectangle on the greased baking sheet.  Spread the everything butter along the outside edge of the dough.  Bake until the crust is golden brown, 10-12 minutes.  Let cool completely.  
3. Using a rubber spatula, spread the cream cheese evenly over the pizza , leaving the crust edge exposed.  
4. Top with smoked salmon, avocado and red onion (sliced hard boiled eggs).  Sprinkle with chives, dill and 1/2 T everything bagel seasoning.

This is really rich dish.  We ate it 2 nights.  Monday night, I thought the crust was a little soggy.  Best to have enough people to finish in one session.  If serving for breakfast, bake the crust the night before and in the morning just top it.  

Monday was my visit to the surgeon.  He said that after Christmas, I could start putting 25% of my weight on my leg and I can us the whole foot not just the toe hoping.  I also got a shot in my left arm.  the first week when Jim pulled me up by the arm, we did something and it has been killing me.  I see him again on January 14.