By Linda Hoskins
School will be starting all too soon, which means parents everywhere will need a quick but filling breakfast that kids actually want to eat. I am asking you readers to share your recipes and tips on getting a nutritious breakfast ready in a flash. Please send to firstname.lastname@example.org or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258.
Speaking of breakfast, I have a breakfast recipe to share with you, although this is not a quick breakfast to make. I printed this several years ago, but am reprinting it for my newer readers and for those who did not save it from before. This makes a very nice brunch entree or even for supper.
Fiesta Egg and Potato Boats
4 large baking potatoes
1/4 cup butter, softened
1/4 cup sour cream
1 to 2 Tbsp Sriracha
1/2 tsp salt
1/4 tsp pepper
8 bacon strips, cooked and crumbled
4 oz jar chopped pimentos, drained
1 cup shredded Pepper jack cheese
4 green onions, sliced
Bake potatoes until tender. Cut in half lengthwise. Scoop out pulp, leaving 1/4 inch thick shells. Mash the pulp with butter, sour cream, Sriracha, salt and pepper. Place potato shells on a rimmed baking pan lined with parchment paper. Spoon mashed potatoes into shells, creating a 3/4 inch deep well in the center. (build up the sides as needed.) Break one egg into each well. Bake at 375 degrees 25 to 30 minutes, or until egg whites set and yolk thickened but not hard. Top with bacon, pimentos and cheese. Bake 2 to 4 minutes more, till the cheese is melted. Sprinkle with green onions and serve.
This recipe is easily adapted to whatever quantity you want to make. Sometimes I make these on Sunday morning, and I pop the potatoes into the oven to bake before leaving for church. Then when I get home, they’re baked and ready for the next step. Another tip is to use store bought bacon bits rather than cooking bacon. The most important thing to note about this recipe is to make big enough wells to hold the eggs. One time I did not have a big enough well and when I cracked the egg into it, the egg ran over the place.
When I make this brunch for company, I like to serve croissants and fresh fruit salad with it. This next recipe is my favorite fruit salad, and I always get raves when I make it. It’s delicious served with breakfast, or as a dessert or eaten all by itself. This salad has a wonderful glaze on the fruit that comes from a can of peach pie filling!
1 can pineapple tidbits, well drained
1 can Mandarin oranges
1 can peach pie filling
Mix all. Best served well chilled.
When I make this, I like to cut the mandarin oranges in half, but it is not necessary. The other thing I like to do, even though it gets messy, I use kitchen scissors to cut the peach slices into bite size pieces. I often make this fruit mixture the night before if I am serving it with breakfast, but I do not add the bananas until close to serving time.
Thanks for reading my column, and as I like to say “Happy Cooking!”