Tag 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!

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.

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 (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.

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


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 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


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:


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

A Toast to Moms Everywhere – French Toast that is

Written by Nick

Mother’s Day is the day of the year that you go out of your way to show your appreciation to your mom. In my household that meant a day of pampering, a day of chores, and a day where Mom could finally relax and Dad and the kids would take care of everything.

Obviously, you should let your mom know how important she is every day, but Mother’s day is the day of year that you need to go above and beyond. It’s not enough to say you care, but you need a CARD to say you care, you need FLOWERS and you need to make BREAKFAST. (Highlighting for all the kids and dads out there… don’t forget the CARD, FLOWERS, and BREAKFAST).

So growing up, Mother’s Day always started with us kids and my dad cooking brunch. Often times, we’d serve French Toast, my dad’s specialty and one of my mom’s favorite. French toast is a decadent breakfast and the perfect way to show your mom your sweet side. I’m grown up now and my mom is on the other side of the country, but I wish I could make her some French toast this Sunday. Hopefully my dad can handle the duties and pamper her. And hopefully, this year, the flowers show up on time.

You can find an entire French Toast recipe collection on meals.com.

Here are some of my favorites and some I can’t wait to try.

Stuffed French Toast With Fresh Berry Topping Recipe

Stuffed French Toast with Fresh Berry Topping

This Stuffed French Toast With Fresh Berry Topping recipe takes your favorite strawberry preserves mixed with creamy ricotta cheese to make a delectable filling. For this recipe, I would need to substitute another berry preserve, my mom is allergic to Strawberries (I know it’s horribly sad) but I’m sure it would work with whatever berry preserve your mother prefers.

Cinnamon Breakfast Toast with Orange-Rum Syrup Recipe

Cinnamon Breakfast Toast with Orange-Rum Syrup

This Cinnamon Breakfast Toast will become a family favorite! It is a great choice for brunch too! Oranges and rum are produced in Venezuela, so it makes sense that this version of French toast is served with scrumptious syrup flavored with these local gems. Cinnamon also infuses both the egg mixture and syrup. Serve with fresh orange slices for a special touch. To save some time, the syrup can be made ahead and warmed.

Honey Vanilla Crème Stuffed French Toast Recipe

Sweet Crème Stuffed French Toast

Sweet Crème Stuffed French Toast is an elegant twist on the classic recipe. This is a great recipe to make use of day old French bread you may have on hand. The orange marmalade and Sweet Crème Coffee-mate compliment each other perfectly.

Ovaltine French Toast Recipe

Ovaltine French Toast

Ovaltine adds a rich chocolate flavor to this classic recipe. Top it with maple syrup and fresh berries for a truly decadent morning treat.

Golden Sunrise French Toast Recipe

Golden Sunrise French Toast

Golden Sunrise French Toast will be a treat your family will love! The golden crisp goodness of this hearty morning favorite is made with thick-sliced French bread infused with a hint of vanilla and topped with fresh seasonal fruit – then drizzled with maple syrup for the perfect start to a special morning.

What’s your Mother’s day treat? Are you the pamperer or the pampered?

Tip: If your the pampered, feel free to forward this to the pamperers as a friendly reminder. You can use such strategic subject lines as:

  • The coy – “Don’t these recipes look delicious”
  • The sneaky – “Which of these is your favorite, I’m thinking of making something this weekend”
  • The obvious – “Don’t forget about MOTHER’S DAY – love mom” 

Easter Brunch: Mushroom Quiche with Quinoa Crust

Written by Chris

Mushroom Quiche with Quinoa Crust Recipe

Savory and full of flavor, this quiche makes a great meal any time of year, especially Easter Sunday. Serve with fresh fruit for brunch or a simple salad for dinner. If you enjoy wine, pinot noir or even chardonnay pairs well with this quiche. It can be made a day in advance and reheated the day of so that you can truly enjoy all that the day has to offer.

A year or two ago I made chef Thomas Keller’s Over-The-Top Mushroom Quiche – well, not exactly. I made the filling according to his recipe, but used a premade crust (no judging, I’m a busy lady!). It was so incredibly good! I wanted to make it again, but wanted to lighten it up a bit.

The crust is made with quinoa – any color quinoa works. Carnation Evaporated Fat Free Milk is used in the filling, providing enough creaminess that heavy cream is not needed. It’s loaded with mushrooms – I used a combination of oyster, white button and cremini, but you can use whatever you have laying around. Fresh thyme adds such a nice fresh element of flavor but you can substitute 1 teaspoon of dried thyme if needed. Gruyère cheese and Fontina cheese are equally good so use the cheese you prefer.

A quick tip about springform pans and this recipe. You must line the bottom of the pan with foil or parchment paper otherwise the filling will leak out. Trust me on this. I purchased new springform pans for a recipe shoot we had at the White on Rice Studio. I proceeded to make the quiche in their studio and it leaked all over. I found it so odd because it didn’t do this with the springform pan I used to develop the recipe. Sweet Todd ran out and purchased two more pans and those leaked as well. I was so embarrassed! I had to think fast so I ended up lining the bottom of the pan with foil, and then secured the rim. This did the trick. The foil made for very easy clean up too!

Mushroom Quiche with Quinoa Crust

Ingredients for 12 servings:

  • Nonstick cooking spray
  • 1 cup red or ivory quinoa, pulsed in blender until close to flour consistency
  • 4 tablespoons butter, melted
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sliced mushrooms (mixture of oyster, white button and baby bella/baby portobello/ cremini)
  • 2 medium shallots, finely chopped (1/2 to 3/4 cup total)
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 6 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Fat Free or Lowfat 2% Milk
  • 1 (4 ounces) cup shredded Gruyère cheese


Preheat oven to 350° F.

Mushroom Quiche with Quinoa Crust Recipe

Line the bottom of a 9- or 10-inch springform pan with foil or parchment paper (for visual reference, the quiche at the top of this post used a 10-inch pan, and the quiche the very bottom used a 9-inch pan). It’s best to use two sheets, crisscrossing the sheets. Place the side of the springform pan over the foil and close the latch. If using foil, fold the foil overhang up over the base of the pan. Spray inside of pan with cooking spray.

Mushroom Quiche with Quinoa Crust Recipe

Combine quinoa, butter, water and baking powder in medium bowl; stir well. Press firmly into bottom of prepared pan.

Bake for 15 minutes.

Heat oil in large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, for 5 minutes or until they begin to soften. Reduce heat to medium; stir in shallots and thyme. Cook, stirring occasionally, for about 5 minutes or until mushrooms are tender. Season the mixture with salt and pepper.

Whisk eggs in large bowl; gradually whisk in evaporated milk. Season the mixture with salt and pepper.

Mushroom Quiche with Quinoa Crust Recipe

Sprinkle half of the cheese over the crust.

Mushroom Quiche with Quinoa Crust Recipe

Top with mushroom mixture.

Mushroom Quiche with Quinoa Crust Recipe

Add egg mixture and remaining cheese.

Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Cool for 15 minutes before serving.

Mushroom Quiche with Quinoa Crust Recipe

To serve, carefully loosen and lift side of springform pan. Gently peel away foil. If desired, transfer to serving plate using a spatula (it transfers easily!). Cut into wedges and serve.

Mushroom Quiche with Quinoa Crust Recipe

Happy Easter, my friends!

Complimentary salad recipes:

Walnut Caesar Salad Recipe Fresh Fruit Salad Recipe
Walnut Caesar Salad Fresh Fruit Salad
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