It’s wonderful to wake up to a colorful, cheerful breakfast, and these recipes will help you get a great start. This hearty weekend fare includes red flannel hash, a one-pan Danish and a quiche that embodies the warmth of the sun. Oh, what a beautiful morning, indeed.
The sun was the inspiration for this quiche, and just looking at it gives you an earthy, satisfying Mediterranean feeling. Chard is a star in that part of the world. The leaves turn rich and tender when cooked and the mild stems provide a vivid topping. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.
- 1 stick unsalted butter
- 1 small onion, chopped (1 cup)
- 1 bunch rainbow Swiss chard (14 ounces), leaves coarsely chopped, stems cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 12 phyllo sheets, thawed, each trimmed to an 11-inch square
- 10 large eggs, room temperature
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream
- 3 tablespoons harissa (available at kalustyans.com)
1. Heat oven to 350 degrees. Melt 1 tablespoon butter in a large skillet over medium. Add onion and chard leaves; season with salt and pepper. Cook, stirring occasionally, until chard wilts and becomes tender, 6 to 8 minutes. Transfer to a plate; let cool completely. Meanwhile, blanch chard stems in a pot of generously salted water until crisp-tender and more vibrant in color, 1 to 2 minutes. Drain; transfer to another plate and let cool completely.
2. Melt remaining 7 tablespoons butter in a saucepan. Brush a 10-inch, deep-dish pie plate or straight-sided skillet with melted butter. Place 1 sheet of phyllo in pie plate; brush with more butter. Continue layering phyllo in overlapping concentric circles, brushing each layer with more butter. Transfer pie plate to rimmed baking sheet.
3. Whisk eggs in a large bowl. Whisk in milk, cream and Dijon; season with salt and pepper. Spread chard-leaves mixture in phyllo crust; pour egg mixture over. Sprinkle nutmeg over top.
4. Bake until eggs begin to set at edges, about 25 minutes. Scatter chard stems evenly over top. Continue baking until eggs are set in center and puffed slightly and phyllo is golden brown, 40 to 50 minutes more. Let cool on a wire rack 15 minutes. Stir together sour cream and harissa; serve with quiche.
Nutritional analysis per serving: 476 calories, 33 grams fat, 9 grams carbohydrates, 15 grams protein, 338 milligrams cholesterol, 461 milligrams sodium, 2 grams dietary fiber, 76 percent of calories from fat.
Red flannel hash with eggs
Pastrami isn’t a traditional ingredient of hash, but it gives smoke and savor to the sweet root vegetables. To make the dish even more appealing, coddle the eggs in the hash.
- 1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
- 1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
- 1 pound red beets (4 medium), peeled and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 4 tablespoons unsalted butter, room temperature, plus more for toast
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 8 ounces sliced pastrami, torn into bite-size pieces
- 6 large eggs, room temperature
- 2 cups peeled and julienned or coarsely grated carrots (from about 5 carrots)
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup packed coarsely chopped fresh dill
- 1 tablespoon cider vinegar
- Rye bread, toasted, for serving
1. Heat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
2. Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
3. Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes.
4. Meanwhile, toss carrots, parsley, dill and vinegar in a bowl; season with salt. Serve hash with salad, toast and butter.
Nutritional analysis per serving: 524 calories, 33 grams fat, 40 grams carbohydrates, 17 grams protein, 271 milligrams cholesterol, 598 milligrams sodium, 6 grams dietary fiber, 57 percent of calories from fat.
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Red-jam and cheese Danish
Not only is this Danish fragrant, yeasty and filled with the gentle sweetness of cream cheese and jam, but the dough is easy to make. The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about 2 hours in the baking dish to come to room temperature and double in bulk before baking. Stone-ground cornmeal adds crunchy golden goodness to the crumble topping.
For the Danish:
- 3/4 cup whole milk
- 1/3 cup granulated sugar
- 1 stick unsalted butter, cut into pieces, plus more, room temperature, for bowl and dish
- 1 1/4 teaspoons coarse salt
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 2 large eggs, room temperature, plus 1 large egg white (reserved from filling), lightly beaten, for brushing
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
For the filling:
- 6 ounces cream cheese, room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 large egg yolk (white reserved for Danish)
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons juice
- 1/4 teaspoon coarse salt
- 3/4 cup strawberry or raspberry jam (or a combination)
For the crumble topping:
- 2 tablespoons all-purpose flour
- 1/4 cup stone-ground cornmeal
- 2 tablespoons packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of coarse salt
- 2 tablespoons cold unsalted butter, cut into pieces
For the glaze:
- 1/2 cup confectioners’ sugar
- 2 teaspoons fresh lemon juice
1. Make the Danish: Heat milk, sugar, butter and salt in a saucepan over medium, stirring occasionally, just until butter is melted and sugar is dissolved; transfer to a large heatproof bowl. Let stand until warm to the touch (110 degrees), 2 to 3 minutes. Whisk in yeast, then eggs and vanilla. Add flour and stir until a sticky dough forms.
2. Knead on a floured surface, dusting hands and surface with flour as needed, until smooth and elastic but still slightly tacky, 2 to 3 minutes. Form into a ball. Transfer to a large buttered bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
3. Punch down dough. Press evenly into bottom of a buttered 9-by-13-inch baking dish. Press dough up edges of dish to make a 1/2-inch-high, 1/2-inch-wide border. Working lengthwise down center of dish, pinch up dough to create a 1/2-inch-high, 1/2-inch-wide wall, forming two separate channels of dough. Cover; let rise until doubled in bulk, about 45 minutes.
4. Filling: Meanwhile, beat cream cheese in a bowl on medium-high speed until smooth. Add sugar, beating until light and fluffy. Add flour, egg yolk, zest and juice, and salt, beating until combined.
5. Make the topping: Combine flour, cornmeal, brown sugar, cinnamon and salt in a bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
6. Heat oven to 350 degrees. Divide filling evenly between two channels of dough. Spread to edges with a spatula, then spread jam over cheese mixture. Brush border and center wall with egg white. Break topping into bite-size pieces; sprinkle over top. Bake until puffed and golden, and topping is crisp, about 25 minutes. Let cool completely in baking dish on wire rack, about 1 hour.
7. Make the glaze: Whisk together sugar and lemon juice until smooth. Drizzle evenly over top of Danish. Let stand until glaze is set, about 10 minutes.
Nutritional analysis per serving: 425 calories, 17 grams fat, 62 grams carbohydrates, 8 grams protein, 97 milligrams cholesterol, 324 milligrams sodium, 2 grams dietary fiber, 35 percent of calories from fat.