Category Archives: Breakfast

How to Make Eggs 4 Ways

Written by Chris -

Eggs are my favorite breakfast food! Not only are they a natural source for protein and other nutrients, they are so versatile. You could make eggs every morning and never have the same thing twice. I love my eggs poached, fried, hard-cooked, scrambled or in an omelet! How do you like your eggs?

Although they’re fun to make, eggs can be tricky to master. Here are some tips to help you make perfect eggs, no matter how you crack them!

Poached
Poaching can be the most intimidating method for making eggs, but have no fear! There is nothing wrong with grabbing a whole carton of eggs and practicing! My number one tip for poaching is to always use fresh eggs. Fresh eggs keep their shape, so it’s easier to form the perfect poach. I also like to add just a tablespoon of vinegar to the water – it acts as a catalyst, causing the egg whites to immediately start cooking which in turn speeds up the overall cooking time.

Fried
A non-stick pan is crucial for making any style of eggs, but most importantly when frying. Starting with a great non-stick surface will ensure your eggs come out perfectly, whether sunny-side up or over easy. Before cracking the egg, preheat a non-stick skillet with a little butter or oil over medium heat. Once hot, crack the egg gently into the pan and fry just until the outside edges turn white. Then cover the pan, lower the heat, and cook a few minutes longer until they’re cooked to your liking.

Hard-cooked
Hard-cooked (frequently referred to as hardboiled) eggs are great for a quick breakfast on the go or an addition to your salad at lunch.

My special tip is to start with the eggs in a pot before adding water and boiling. This allows you to add the perfect amount of cold water, just so it covers the tops of the eggs by about 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 12 to 14 minutes. Drain and then place eggs in ice water and allow them to cool completely. Once cool, you can peel and eat them right away, or you can refrigerate them for up to one week.

Omelets
My secret ingredient for fluffy, yummy omelets is evaporated milk. When mixing your eggs in a bowl before cooking, add one tablespoon of Carnation Evaporated Milk per egg. Mix well and then pour into your omelet pan. It’s an addition that really enhances the eggs’ texture and taste.

You can try out these tips on some “egg-cellent” recipes:

Eggs Benedict Recipe

Eggs Benedict Recipe

Creamy Deviled Eggs

Creamy Deviled Eggs Recipe

Spring Herb Omelets

Spring Herb Omelets

Perfect Pumpkin Platters

Written by Cynthia -

The warmth and joy of the holiday season is only made better by the food, people and memories we share them with. What I look forward to most this time of year is spending time with family and friends, while enjoying all of the great seasonal meals. One of my favorite of which is any dish that includes pumpkin!

In early fall, pumpkin becomes a staple in most households and a versatile super food that could be enjoyed both savory and sweet. Pumpkin also adds extra flavor, fiber and Vitamin A, while being low in fat and sodium.

At Nestlé Kitchens we have tons of delicious and even unique recipes using LIBBY’s® 100% Pure Pumpkin. Here’s a few of our favorites:

Pumpkin Chia Seed Pancakes

Pumpkin Chia Pancakes

These hearty pancakes feature whole wheat flour, chia seeds and pumpkin for a nutritious boost.

Pumpkin Curry Soup

Pumpkin Curry Soup

Curry and white pepper add zest and flavor to this creamy pumpkin soup that is sure to be a winter favorite at your table!

Pumpkin Spice Panna Cotta

Pumpkin Spice Panna Cotta

Oh!… how they will adore this easy yet completely delicious Pumpkin Spice Panna Cotta treat. Crushed gingersnaps add wonderful texture and flavor. For an elegant presentation, serve in ramekins topped with orange slices and crushed cookies.

Quick Pumpkin Pizza

Quick Pumpkin Pizza

Ready in less than 30 minutes, this Quick Pumpkin Pizza uses prepared pizza crusts. You’ll love the great flavor combinations of pumpkin, shredded Gouda or Fontina and parmesan cheeses, garlic and basil pesto. Toasted pine nuts add a flair. Perfect for entertaining when you’re sure to impress your guests with your flavor creativity.

Pumpkin Sage Pasta

Pumpkin Sage Pasta Recipe

Try this amazing Pumpkin Sage Pasta when you’d like to serve something elegant and distinctive. Works well with all types of pasta such as trottole, spirals, penne or bow tie. And it’s ready in 30 minutes! Garnish with fresh sage leaves for an extra flavor dimension and eye-catching appeal.

Cooking with Chia Seeds: Pumpkin Chia Seed Pancakes Recipe

Written by Chris – 

Pumpkin Chia Seed Pancakes Recipe

Chia seeds are a newly popular food which has a history of use by many Pacific Coast groups of Native Americans. One half ounce has about 70 calories, 2.5 grams of protein, 4.5 grams fat, 6 grams carbohydrates and 5 grams of fiber (source: USDA). The seeds look a little like poppy seeds and can be eaten right out of the bag or sprinkled over hot or cold cereal, yogurt and the like. They can even be added to salads, vegetables and cooked grains. You can bake with them, too! They’re mild in flavor, making them easy to incorporate into just about any recipe.

Pumpkin Chia Seed Pancakes Recipe

I recently added chia seeds to my family-favorite pumpkin pancake recipe. Let me start out by saying that this recipe already has LIBBY’S® 100% Pure Pumpkin in it, which is a nutritious powerhouse in itself (excellent source of Vitamin A and fiber per serving!). I added 2 tablespoons of chia seeds to the batter. You can add more if you want, but 2 tablespoons is a good starting point. When cooked, you can’t taste them in the pancakes, but you can see little black flecks. I wanted a little crunch and extra nutrition so I added some to the top, too.

Pumpkin Chia Seed Pancakes Recipe

Pumpin Chia Seed Pancakes

Ingredients for 18 pancakes:

  • 2 cups all-purpose flour or white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups lowfat buttermilk
  • 2 large eggs
  • 1/2 cup LIBBY’S® 100% Pure Pumpkin
  • 2 tablespoons honey, granulated sugar or packed brown sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons chia seeds, plus more for garnish
  • Nonstick cooking spray
  • Pure maple syrup

Directions:

COMBINE flour, baking powder, cinnamon, baking soda and salt in large bowl.

Pumpkin Chia Seed Pancakes Recipe

WHISK together buttermilk, eggs, pumpkin, honey and butter in large bowl. Add to flour mixture; stir until combined. Do not over mix. Let batter sit for 10 minutes; stir in chia seeds.

Pumpkin Chia Seed Pancakes Recipe

SPRAY griddle or a large nonstick skillet with cooking spray and heat over medium-high heat. Pour ¼ cup batter for each pancake onto griddle and cook for about 2 minutes or until edges are set and look dry. Flip over and cook for an additional 2 minutes or until golden brown. Top with additional chia seeds. Serve with syrup.

Tip: I don’t have a griddle at home, so I use a large skillet… which means I can only make 3 pancakes at one time. To keep the pancakes warm and moist while preparing the entire batch, spray a large cooling rack with nonstick cooking spray, and then place it on a large baking sheet in a 200° F. oven. As the pancakes are done, place them on the cooling rack, uncovered and in a single layer. I picked up this tip from Cook’s Illustrated. Works every time!

To print this recipe and check out the nutrition profile, click here and you will be taken to our recipe site, meals.com. You can print the recipe from there, plus find all sorts of other great recipes and articles, too! And if you are a pumpkin fan like me and like to add pumpkin to your recipes to boost nutrition, click here for creative solutions that may surprise you!

Related Recipes:

Puffy Pumpkin Pancakes Recipe Pumpkin-Orange Pancakes Recipe
Puffy Pumpkin Pancakes Pumpkin-Orange Pancakes

Sweet, Savory, and Simple Apples

Written by Nick -

Apples

Everyone loves a classic apple pie in the fall, but summer is a time for apples too! They’re a great way to sweeten some muffins or add a bit of crunch to your summer salads. Best of all, for most of the country, it’s apple picking season right now. So, experiment a bit and enjoy apples from summer to winter.

Smoked Poultry Salad with Chocolate Dressing Recipe

Smoked Poultry Salad with Chocolate Dressing

Crunchy apples go great with smoked turkey. This salad has a sweet and smoky taste and a fresh crispness. The recipe calls for Golden Delicious apples, but I’ve enjoyed this salad with all types of apples.

Apple Bran Muffins Recipe

Apple Bran Muffins

Try these apple bran muffins to kick-start your morning. I like to keep them around for an afternoon snack too.

Pumpkin Apple Butter Recipe

Pumpkin Apple Butter

This spread is great on a piece of toast for a quick breakfast, but if you’re adventurious, try it as a sandwich spread. A little pumpkin apple butter turns a simple grilled cheddar cheese sandwich into a gourmet, restaurant quality, sandwich.

Apple-Cranberry Cobbler Recipe

Apple-Cranberry Cobbler

A classic dessert, the Apple-Cranberry Cobbler takes only 10 minutes to prepare. It’s a great treat after a summer BBQ, try it with a scoop of DREYER’S® or EDY’S® SLOW CHURNED™ Vanilla Ice Cream.

If you’re looking for more apple desserts, take a look at our Apple Desserts recipe collection on Meals.com. It’s chock-full of sweet apple recipes.

Sweet Potato Pancakes with Maple Bacon Crème Sauce

Written by Char -

Sweet Potato Pancakes Recipe

There is something about sneaking a vegetable into the food served to my family. There is something even better about sneaking a vegetable into food served to my family and then hearing requests for seconds, particularly at breakfast time. Sweet potato pancakes are a tasty way to start the day and these fluffy vegetable-infused pancakes always receive requests for more. The added sweet potato lends a brightened color and additional moistness to the pancake recipe. If only spinach were this easy to hide…

The addition of the sweet potato in this recipe is actually quite easy. Why roast a whole sweet potato and measure it out for this recipe when sweet potatoes can be added conveniently by just opening a jar? A six ounce jar of GERBER® 1ST FOODS® Vegetables baby food is pre-measured, already cooked, puréed and ready for adding to this recipe.

I like my pancakes fluffy and light. This recipe results in pancakes that puff up as soon as the pancake batter hits the hot griddle and continues to rise slightly as the flapjacks cook to a beautiful golden brown. I like my pancakes to soak up any syrup or butter or topping I choose. Sweet potato pancakes taste terrific when coated in pure maple syrup; however, for an extra special breakfast I like to serve a maple bacon crème sauce. Note, however, that no sneaky vegetables were added to the crème sauce.

Sweet Potato Pancakes with Maple Bacon Crème Sauce

Ingredients for 12 Sweet Potato Pancakes:

  • 2 cups all-purpose flour, sifted
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
  • 6 ounce jar GERBER® 1ST FOODS® Vegetables – Sweet Potatoes
  • 2 large eggs, separated

Directions:

PREHEAT a large skillet or griddle to 350° F.

SIFT the flour into a large bowl and then add baking soda, baking powder, salt, sugar and cinnamon.

STIR in the buttermilk, melted butter, jar of sweet potato baby food and the egg yolks until only small lumps appear in the batter.

WHISK the egg whites until foamy and white.

FOLD in the egg whites gently, careful not to stir too much, as you want the whites to keep their bubbles for fluffier pancakes.

PREPARE skillet or hot griddle with enough melted butter to prevent the pancakes from sticking to the heat surface.

POUR the pancake batter onto the hot griddle. The pancakes will eventually start to form small bubbles across the top and will lightly brown around the edges.

FLIP the pancake once it appears that the first side is a golden brown. (You can peek at it before flipping, that’s okay!)

COOK the flipped pancake for a few more minutes, until both sides are a golden brown.

REMOVE pancake from griddle or pan and serve immediately.

Ingredients for Maple Bacon Crème:

Directions:

ADD evaporated milk, coffee creamer and maple syrup to a large mixing bowl. Slowly add powdered sugar and whisk until smooth and sugar is dissolved. Add bacon crumbles to the sweet crème mixture and spoon or pour over pancakes as desired.

Related Recipes:

Whole Wheat Pumpkin Pancakes Recipe French Toast with Creamy Maple Syrup Recipe
Whole-Wheat Pumpkin
Blueberry Pancakes
French Toast with
Creamy Maple Syrup

Dessert? Breakfast? Both! La Lechera Strawberry Parfaits

Written by Natalie – 

La Lechera Strawberry Parfaits Recipe

Summer is here and I try to keep things simple and easy. I developed this recipe with the idea that most people probably already have all of the ingredients at home. So, no running to the store! And then there is the added simplicity of no cooking! I love when things work out like that.

This parfait can do double duty as a sweet breakfast treat or a pretty dessert. It has tanginess from the Greek yogurt, sweetness from the La Lechera and strawberry jam and crunchiness from the corn flakes. A great blend of flavor and textures. And did I mention this is done in 10 minutes?

To recap: readily available ingredients, no cooking required, very fast preparation and delicious to boot. Winner! I recommend you serve this immediately after making it so the corn flakes don’t get mushy. But that won’t be hard. It’s super good.

La Lechera Strawberry Parfaits Recipe

La Lechera Strawberry Parfaits

Ingredients for 4 servings:

Directions:

COMBINE 1 cup yogurt and jam in a small bowl; mix until well blended. Combine sweetened condensed milk, remaining ½ cup yogurt and lemon peel in separate small bowl.

DIVIDE yogurt-jam mixture evenly into 4 champagne flutes (or narrow glasses). Top each with ¼ cup crushed corn flakes. Top each with ¼ cup sweetened condensed milk mixture.

TOP each parfait with remaining crushed corn flakes and a sliced strawberry. Serve immediately.

Here’s a fun serving suggestion: Sprinkle each parfait with about 1 teaspoon NESTLÉ ABUELITA Granulated Chocolate Drink Mix or grated NESTLÉ ABUELITA Chocolate tablet.

Related recipes:

Lemon and Berry Parfaits Recipe Nestlé Crunch Mousse Parfaits Recipe
Lemon and Berry
Parfaits
Nestlé Crunch
Mousse Parfaits
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