Fabio Viviani - Did I Really Make Breakfast 2

8/10/2019 Fabio Viviani - Did I Really Make Breakfast 2

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Did I Really Make

Breakfast

2MORE FREE BOOK ??

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AND RECEIVE A FREE COOKBOOK EACH MONTH IN YOUR EMAIL

I am BACK !! With a meaner edition of YOURfavorite Breakfast eBook !! More eggs, MoreBacon, More waffles, More pancake, More pieswhile we stopping in Italy for More frittata !! Allyou need to know about breakfast. Thanks to this,you will be out of excuse . Period !! If I can do it,you can too !!The Eggs Bible for the morning glory isBACK !! Fryem, Poachem, Bakeem, Roastem,Whippem, look do whatever you want withthem but dont skip a day without trying out somerecipes for the most important meal of the day.

New section added !!

1. Jimmy Fallons most Loved Burgers (totallymade up by me)

2. Brinner, Breakfast for Dinner3. Easy Breakfast that your kids can do4. Savory Tooth
http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/


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5. Sweet Tooth6. Baked & Casserole7. the BESTEST Treats from Fabio, go to food

for when youre tired and a martini is not

enough.

Over 100 Brand New, Exciting Sexy andExtremely Simple Recipes to Turn Your

Breakfast World Upside-down.

AGAIN.By

Fabio Viviani

For more about the authors:http://fabioviviani.com

For more about the cover designerhttp://2ndfloordesign.com

For more about the photography

http://mihamatei.com

Follow Fabio on Twitter

@fabioviviani

Table of Contents:
http://fabioviviani.com/http://2ndfloordesign.com/http://mihamatei.com/http://mihamatei.com/http://mihamatei.com/http://mihamatei.com/http://mihamatei.com/http://mihamatei.com/http://2ndfloordesign.com/http://2ndfloordesign.com/http://2ndfloordesign.com/http://2ndfloordesign.com/http://2ndfloordesign.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/http://fabioviviani.com/


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Page 1: Intro, Title and Book CoverPage 2: More about TitlePage 3: You are HERE, you are looking at it

Page 4: Is the NEXT page, you will look at it nextPage 5: Table of ContentPage 6: More Table of ContentPage 7: Previous eBook link, Amazon Licensing NotePage 8: Authors Note, Dedication and Special DedicationPage 9: Reading InstructionPage 10:Page 11:BASIC OF Breakfast, Basic Frittata

Page 12: Fabios Scrambled EggsPage 13: Italian Cheese Souffl, Basic WafflesPage 14: Basic CrepesPage 15: Only Biscuits, Muffins RecipesPage 16: The Ultimate Corn BreadPage 17: Basic Plain SconesPage 18: Fabio Hollandaise SaucePage 19: Its Already Done Potato Pancake

Page 20: Very Easy Cinnamon Buns.Page 21: ..continue the BunsPage 22: Fabios Spicy Sausage and Turkey Sausage FlapPage 23: Fabios Eggs BenedictPage 24: THE JIMMY BOOGERS aka BURGERSPage 25: Jimmy Fallon Sunny Side Up Breakfast BurgerPage 26: The Burger I Never Did on Top ChefPage 27: Jimmy Caprese Burger Salad

Page 28: Lets BBQ Jimmy BurgerPage 29: Jimmys Veggie Extravaganza Burger..Page 30: ..continue the burgerPage 31: Bring Jimmy to the Greek BurgerPage 32: Jimmys Most Hated Eggplant BurgerPage 33: Jimmys Caprese Salad BurgerPage 34: Jimmys Black and Blue BurgerPage 35: Jimmyn Cheese Burger with Cheese NOT aside

Page 36: .continue with the burger.Page 37: BRINNER BREAKFAST FOR DINNERPage 38: Awesome Breakfast PizzaPage 39: The Greek Omelet, Farmers Bread Souffle


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Page 40: Faux Grilled Tuna BenedictPage 41: Fried Eggs Sausage and Cheese PaniniPage 42: Ham Bacon and Egg Italian Healthy QuesadillaPage 43: Polenta Sausage and Egg Casserole

Page 44: Ricotta & Spinach Quiche, Turkey Tiny MeatloafPage 45: Asparagus with Fried EggsPage 46: Chops with Maple Ginger Hot SaucePage 47: Creamy Polenta with Fontina and Funghi RaguPage 48: Shrimps and Asparagus with GritsPage 49: Spicy Sausage with Balsamic Cipollini & GrapesPage 50: more breakfastPage 51: EASY COOKING FOR KIDS, 101 French ToastPage 52: Breakfast Box Burrito, Crispy Heart in a HolePage 53: Incredible Green Eggs and HamPage 54: Eggs Breakfast Quesadillas, Pizza Style EggsPage 55: Santa Claus French Toast, School Box CupcakePage 56: Super Powers Mini PizzasPage 57: Yummy Favorites WafflesPage 58: Bread & Chocolate, Fancy-Not Scrambled EggsPage 59: Fluffy Oven PancakePage 60: HASH, BAKED & CASSEROLEPage 61: Chicken, Pancetta & Eggs HashPage 62: Corned Beef & Chipotle Sour Cream HashPage 63: Sausage & Yams HashPage 64: Bagel & Chorizo Egg CasserolePage 65: Alone with 3 Friends Brunch CasserolePage 66: Sausage Spinach & Parmesan Baked CasserolePage 67: Asparagus Turkey & Button Mushroom StrataPage 68: Sharp Cheddar & Roasted Ham StrataPage 69: Roasted Turkey & Broccoli BakePage 70: Roasted chorizo & Baked EggsPage 71: Pork & cheddar Eggs BakePage 72: Baked Sausage & Oyster MushroomsPage 73: Baked Eggs with Green Onion & Sour creamPage 74: Italian Sausage & Cheese QuichePage 75: Spicy Scrambled Eggs & Bacon Muffin WichPage 76: SAVORY TOOTH, Ham N Cheddar Biscuits

Page 77: Breakfast Tag TeamPage 78: Deviled Eggs Spread SandwichPage 79: Farmers Market & Pork Hash Brown N Eggs


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Page 80: Fresh Tomato Poached EggsPage 81: Garlic & Turkey Bfast PattiesPage 82: Ham N Fontina Breakfast StrudelPage 83: Italian Grilled Ham n Fontina

Page 84: Mexican 2 Cheese FrittataPage 85: ..continuePage 86: Mushrooms & ham Mascarpone frittataPage 87: Smoked Salmon, Avocado & Fried Egg BagelPage 88: Pear, Rosemary & Fennel Breakfast SausagePage 89: Pork Baby Potato HashPage 90: Potato & Mint FrittataPage 91: Roasted Pumpkin PancakePage 92: Savory Spinach & Ricotta PiePage 93: Shallots & Brie FrittataPage 94: Spinach & Ricotta frittataPage 95: Sweet Potato & Ricotta FrittataPage 96: Sweet Potato & Pistachio Sour Cream MuffinsPage 97: Yams & Jalapeno with Fried EggPage 98: Prosciutto Fontina & Sundried Tomato Fried EggPage 99: SWEET TOOTHPage 100: Berries & EVOO FlapjacksPage 101: Blueberry & Honey Oatmeal, French ToastMugPage 102: Broiled Oranges & Berry with Honey VanillaPage 103: Doughnuts Not FriedPage 104: .more doughnutsPage 105: Grandma Corn cake on the griddlePage 106: Hazelnuts & Honey Waffle, Illegal AppleFritterPage 107: Blueberry Oatmeal Bruleed with Ginger MaplePage 108: Nutella & Cherry Cream Cheese CrepesPage 109: Ricotta Blueberry PancakesPage 110: Strawberry & Balsamic Mascarpone CrepesPage 111: .more crepesPage 112 Blueberry Sour cream Coffee cakePage 113 Walnut Orange Loaf of HeavenPage 114: BESTEST TREATS, Cinnamon Candied Bacon

Page 115: Sweet Potato & Ricotta cake with ShallotsPage 116: Salami, Pecorino & Pear Scrambled EggsPage 117: Rich Bacon Chocolate Muffins


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Page 118: Hot Bacon chocolate MugsPage 119: Cinnamon Candied Bacon Again !!! Toogood !!Page 120: The End / Note About the Author

Page 121: This page actually dont exist

BOOKS/EBOOKS BY FABIO VIVIANI findable onhttp://amazon.com

Caf Firenze Cookbook

Food and Drink Recipes from the Tuscan SonsHard cover by Viviani/Falleni

Did I Really Make Breakfast ???

Well Grandma did help a lotPublished by Fabio Viviani

Copyright 2011 by Fabio VivianiCover design by 2ndfloordesign

Bestseller eBook in several categories

The Skinny CountryHealthy Recipes Sinful Flavors

Published by Fabio VivianiCopyright 2011 by Fabio VivianiCover design by 2ndfloordesign n

Bestseller eBook in several categories

Did I Really Make Breakfast 2Published by Fabio Viviani


We The SoupPublished by Fabio Viviani & Florentina Lile


Amazon Kindle Edition, License NotesThis ebook is licensed for your personal enjoyment only. Thisebook may not be re-sold or given away to other people. Ifyou would like to share this book with another person, please


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purchase an additional copy for each person you share it with.If youre reading this book and did not purchase it, or it wasnot purchased for your use only, then you should return to yourfavorite eBook seller and purchase your own copy. You maynot re-sell, share, copy, or post any of the recipes in this book

without written authorization of Fabio Viviani. Thank you forrespecting the hard work of this author.

Fabio Viviani Edition, Fabio Vivianis Notes

This eBook has been made for you only. Be nice, dont giveit away to anyone. If you would like to please let me know [email protected]. This eBook may not be re-sold orgiven away to other people without having them purchase acopy. If you would like to share this book with another person,please purchase an additional copy for each person you shareit with. If youre reading this book and did not purchase it, orit was not purchased for your use only, then you should returnto your favorite eBook seller and purchase your own copy orthe Italian Karma will hunt you down. Its easy to find outwhere people live, we have friends. You may not re-sell, share,copy, or post any of the recipes in this book without writtenauthorization of myself. Thank you for respecting my hard

work. You most likely will go to heaven.Dedication

To anyone that didnt believe that I was able to pull this off,AGAIN, to my mom for feeding me eggs and eggs only fora good part of my childhood, to JIMMY FALLON, to makeme start to like BOOGERS with EGGS ON TOP, and to mybusiness manager Mike Langner for killing it and knock it out

of the park every time I have a fantastic idea without a plan

Special Dedication

To all my fans and friend, my #teamfabio, without you people Iwouldnt be me, this is for you !! Love you to pieces. Fabio

Authors Essential Reading Instructions andHonest Advice


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For those of you who have had the pleasure to follow myfood blogs, Facebook and Twitter insanity, TV appearances,highs and lows over the years, for who cried TWICE when Igot kicked off from Top Chef, I appreciate your readership,friendship, business and continued support in encouraging meto publish these one of a kind books. Although these recipesare primarily NOT NECESSARILY, cause sometimes I donthave time for it, my breakfast every day, I do draw inspirationfrom my own relationship with your morning food and alsofrom other breakfast eBook previous experiences. All theserecipes are meant to be eaten with 2, 3 or 4 other peopleat your table. If is only you and a single guest, please cut

the recipes in half. These recipes are being tested for bothscenario. When i say butter is always unsalted and when I saysalt is always kosher, grind you own peppercorn dont be lazyfor gods sake, when I use Oil I ALWAYS use Bertolli in thiseBook, they have 3 varieties, The Extra virgin, The classic andthe Extra Light tasting, this 3 will cover ANY culinary needyoull ever have, work with certain brands and product giveme the chance to give you the consistency and quality of thefood I produce, use the same grocery store items that you can

get hold of in your neighbors give me consistency, and willgive you consistency to, always. You should always support thelocal community but also have some guarantee of consistencyin taste and flavors by using brand in your pantry that you likethat will guaranteed you great tasty result with consistency.

Fabio Viviani

DID I REALLY MAKE BREAKFAST 2 ?

BASIC OFBREAKFAST


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10 Minutes Basic Frittata

Ingredients:

5 eggs separated

Tsp salt

Tsp of black pepper

Tbsp melted butter

1 Tbsp of water

Directions:

1. Whip the egg whites until a stiff peak with a beater.2. Mix the rest of the ingredient together.3. Add the eggs white folding them gently.4. Pour into a non-stick 8-10 inches skillet and cover.

Cook for 6-8 minutes on medium and flip over. Cook

for 4 more minutes.5. Serve.

Fabios Scrambled Eggs

Ingredients:

5 eggs

1 Tsp of salt


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Tsp of white pepper

cup of heavy cream

1 Tbsp of Bertolli Extra Virgin Olive Oil

2 Tbsp of grated parmesan cheese or cream cheese

Directions:

1. Beat all the ingredients together in a Vitamix Blender at

high speed for about 2-3 minutes.2. Cook in a non-stick pan on low fire until set. Easy,

medium or hard.

Italian Cheese Souffl

Ingredients:

4 eggs

1 plus 1/3 cup of heavy cream

1.5 cup of shredded sharp cheddar cheese

1.5 cup of grated parmesan cheese

Directions:

1. Mix all the ingredients in a blender over medium speed.2. Pour into cup baking dish, greased or not depend if the

dish are non stick.3. Cook at 425/450 for about 25/35 minutes or until a

toothpick inserted into the center come out dry. Serves

4

Basic Waffles (Thats it, just the waffle)


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Ingredients:

3 cups flour

3 Tsp baking powder

1 Tsp baking soda

1 Tsp salt

1.5 Tbsp of brown sugar

2 cup of warm milk

5 Tbsp of melted butter

4 eggs

Directions:

1. Mix all the ingredients in a blender, leaving the egg

whites out. Use moderate speed as you should be able

to get rid of all the lumps.2. Whip the egg whites in a separate bowl.3. Fold gently the whites in the batter using a Spatula.4. Pour the batter into the waffle iron and cook following

manufacturers direction.

Basic Crepes

Ingredients:

1 cup of sifted flour

Tsp of salt

3 eggs, beaten2 Tbsp of melted butter

1 cup of milk


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Directions:

1. Starting from the dry ingredient, mix everythingtogether in a mixer until the eggs start to whip and get

to a whiter color.2. Heat a non-stick pan over a medium fire. You can brush

with extra butter if you like.3. Pour about 4 Tbsp of batter for each crepe in the pan.4. With your wrist, make circular movement as you hold

the pan in order to distribute the batter evenly onto it.5. Cook the crepes till golden brown, then flip them over.

Yes Maam is only Biscuits

Ingredients:

2 cups of all purpose flour

1.5 Tsp of salt

3 Tsp baking powder

1 Tsp of sugar

1/3 cup of Bertolli Light Tasting Olive Oil (or any kind of light

olive flavor oil)2/3 cup of milk

Directions:

1. Mix milk and oil.2. Mix all the dry ingredients.

3. Add the liquid to the dry ingredients. Knead about 15times. You can use a little flour on your hands.

4. Roll inch thick and cut with a biscuit cutter.


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5. Bake at 475 for 10 minutes.

Muffins Basic Recipe

Ingredients:

3 cup of sifted flour

4.5 Tsp baking powder

Tsp salt

3 Tbsp of Sugar

2 small eggs

1.5 cup of milk

4.5 Tbsp of melted butter

Directions:

1. Mix together all the dry ingredients in a bowl.2. Mix the eggs, butter, melted, and milk together.3. Add the liquid mixture to the dry one, and fill the

muffins tins 2/3.4. Bake at 450 degrees for about 25 minutes.

The Ultimate Corn Bread

Ingredients:

cup of flour

1 plus cup of cornmeal4 Tsp baking powder

1 Tsp salt


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3 Tbsp of sugar

2 big eggs

1 cup of milk

4 Tbsp of Bertolli Classico Olive Oil (or any other oil with

mild olive flavor)

Directions:

1. Mix all the ingredients together adding one by one

starting from all the dry one.2. Heat oil in a frying oven pan.3. Pour into the pan and bake at 375 for 25/30 minutes.

Basic Plain Scones

Serve: 1 dozen

Ingredients:

2 cups all-purpose flour

2 tbsp sugar

2.5 tsp baking powder

1/4 tsp baking soda6 tbsp butter, cubed

1 egg

1/2 cup buttermilk

Directions:


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1. In a food processor with blade attachment mix

the dry ingredient and the butter till the butter is

incorporated but still chunky2. Add the Egg and the buttermilk, till slightly

moist3. Take the dough out and knead with some flour

for about 5 minutes4. Divide dough in half; pat each portion into a 5-

inch circle. Cut each circle into 6 wedges5. Separate wedges and place 1 in apart on a baking

sheet

6. Bake at 350 degrees for 25-30 minutes or untilgolden brown7. We just made scones, am I right ??

Fabios Hollandaise Sauce

Serve: 3 cups (or 6 ppl)

Ingredients:

8 large egg yolks

3 tbsp fresh lemon juice

1 tbsp warm white wine vinegar or water

12 oz unsalted butter, melted

Pinch of Paprika

1 tbsp of salt

Directions:

1. Position a large heatproof bowl over a pot of


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barely simmering water, the bowl should not

touch the water but just be warmed by the steam


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2. In the bowl, whisk the yolks, lemon juice,

paprika until well combined3. Gradually whisk in the melted warm butter in a

thin stream and keep whisking until the sauce is

thick enough to coat the back of a stainless steelspoon

4. If the sauce is too thick, whisk in a few drops of

hot vinegar thin it or hot water5. Season to taste with salt6. Keep the sauce warm and whisking occasionally,

until ready to use

Its already Done Potato Pancakes

Serve: 8

Ingredients:

2 eggs

1 shallots diced

2 medium potatoes, shredded

4 tbsp all-purpose flour

Pinch of salt

Dash of paprika

5 tbsp extra virgin olive oil

Directions:

1. Place eggs and onion in a blender; cover andprocess until blended

2. Add potatoes; cover and process until finely


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chopped Transfer to a small bowl


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3. Stir in the flour, salt and cayenne4. Heat 2 tbsp oil in a large nonstick skillet over

medium heat5. Pour batter by 1/4 cupfuls into oil

6. Fry in batches until golden brown on both sides,using remaining oil as needed

7. Drain to absorb the excess moist

Very easy Cinnamon Buns

Serve: 12

Ingredients:

Dough:

3/4 cup cream cheese1/3 cup buttermilk

1/3 cup granulated sugar

2 oz. unsalted butter, melted

1.5 tsp pure vanilla extract

9 oz. unbleached all-purpose flour; more for rolling

1 tbsp baking powder

1/3 tsp table salt

1/4 tsp baking soda

Filling:

1 oz unsalted butter, melted

1 cup packed light or dark brown sugar

1.5 tsp ground cinnamon

1 cup chopped pecans

Glaze:

3 oz confectioner sugar


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3 tbsp heavy cream

1 tsp pure vanilla extract

Directions:

1. Heat oven to 400 degrees F. Grease the sides

and bottom of a 10-inch oven pan with very little

Olive oil.

2. In a food processor, combine the cream cheese,

butter-milk, sugar, melted butter, and vanilla.

Process until smooth.3. Add flour, baking powder, salt and baking soda

and pulse in short pulse until the dough clumps

together, The dough will be soft4. Scrape it onto a lightly floured surface and knead

with floured hands 4 or 5 times until smooth and

uniform5. With a rolling pin, roll the dough into a rectangle

about 1/3 inch thick. Brush the dough with the

melted butter6. In a medium bowl, combine the brown sugar,

cinnamon7. Sprinkle the mixture over the buttered area of the

dough then sprinkle the nuts and pat down gentlyinto the surface

8. Starting at a long edge, roll up the dough9. With a sharp knife, cut the roll into 12 equal

pieces10. Set the pieces, cut side up, in the prepared pan;

they should fill the pan and touch each other little

bit11. Bake until golden brown and firm to the touch,

20-25 minutes


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12. Pull out and let cool down13.In a small bowl, mix the confectioner sugar,

cream and vanilla, it should be thick enough but

add more sugar or more cream till you reach the

thickness you want14. Drizzle the glaze over the rolls, let stand for 10

minutes and serve

Fabios Spicy Sausage Flap

Serve: 8

Ingredients:

1 tsp salt and fennel seeds

1/2 tsp each ground mustard and pepper1/2 tsp crushed red pepper flakes

1,5 pound ground pork

Directions:

1. In a large bowl, combine the first 5 ingredients2. Crumble pork over mixture and mix well3. Shape into 8 3-inch patties4. In a large skillet, cook patties over medium heat

for 5 minutes on each side or until meat is no

longer pink5. Drain on paper towels

Fabios Turkey Spicy Sausage Flap


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Serve: 6

Ingredients:

1 small shallots, finely chopped

cup white bread finely

1 tsp fennel seeds

Pinch of salt

tsp paprika

tsp pepper1 tbsp Chipotle pepper in adobo sauce minced

1 pound lean ground turkey

2 tsp extra light tasting olive oil

Directions:

1. In a large bowl, combine the shallots, bread

crumbs, pepper in sauce, fennel, salt, paprika,

and pepper2. Crumble turkey over mixture and mix well3. Shape into 4 patties4.

In a nonstick skillet over medium heat, cookpatties in oil for 5/6 minutes on each side or until

meat is no longer pink

Fabios Eggs Benedict

Serve: 2

Ingredients:


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2 tsp red wine vinegar

2 large eggs

2 tbsp salted butter, softened

2 English muffins split in half

4 slice of Canadian bacon

Hollandaise sauce recipe from this Ebook

Pinch of paprika

Thinly sliced fresh chives

Directions:

1. Add the vinegar in a 2qt sauce pan full with

water and bring to boil, reduce to simmer2. Gently break the eggs into the water around the

edge of the skillet, which will help keep the eggs

together3. Keep the water on simmer for about 3 or 4

minutes; the yolks should still be runny4. Remove the eggs from the pan with a slotted

spoon and set aside on a paper towel5. Toast and butter the muffin halves6. Sear the Bacon slice on each side in a non stick

pan7. To serve, put 2 muffin halves on a warm plate,

top each with a slice of the bacon and a poached

egg, and spoon over about 2 full tbsp of the

Hollandaise sauce on each egg8. Garnish with a sprinkle of paprika and some

chives


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THE JIMMY

BOOGERS AKA BURGERS

MORE FREE BOOK ??SIGN UPat

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The Jimmy Fallon Sunny Side Up Burger

Serve: 3

Ingredients:

1 lb of Beef Chuck grounded

8oz ground Short ribs meat

3 potato burger buns

3 thin sliced section of red onion

3 iceberg lettuce leaf

3 tbsp of Mustard

9 slice of crispy bacon

3 Big eggs

1 tbsp of Olive oil

Salt and Pepper


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Directions:

1. In a large bowl, combine Beef and mix well andform 3 8oz burgers2. Grill them on a BBQ or grill pan for about 3 or 4

minutes each side3. After you turn it season the cooked side with salt

and pepper4. Set aside and let rest for 2 minutes so the juice

will redistribute5. In a Non Stick Pan fried the eggs one at the time

using each time 1/3 tbsp of olive oil6. In the meantime grill the bread face down on the

same grill till slightly crisp on each side7. Place the patties on top of the bread and divided

the fixing among the 3 burgers8. Now place the Eggs on Top of Everything else9. In this way you Jimmy Fallon wouldve kicked

Tiffany out of Top Chef

The Burger I Never Did On Top Chef

Serve: 3

Ingredients:



3 potato burger buns3 slice from a BIG tomato



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3 iceberg lettuce leaf

3 tbsp mayonnaise

3 tbsp ketchup

Salt and Pepper

Directions:

1. In a large bowl, combine Beef and mix well and

form 3 8oz burgers2. Grill them on a BBQ or grill pan for about 3 or 4



will redistribute5. In the meantime grill the bread face down on the


the fixing among the 3 burgers7. In this way you will not get kicked out of Top

Chef

Jimmys Caprese Burger SaladServe: 3

Ingredients:

1 lb of Beef Chuck grounded8oz ground beef chuck

3 Potato burger buns


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2 tbsp of olive oil

Salt and pepper to taste

3 tbsp of mustard

3 portobello mushroom cap

6 slice of jack cheese3 portion of arugula (enough for 3 burgers)

Directions:


form 3 8oz burgers2. Grill them on a BBQ or grill pan for about 3 or

4 minutes each side, at the same time grill the

mushroom cap after seasoned and brushed with

olive oil3. After you turn it, place the cheese on it and

season the cooked side with salt and pepper.4. Set aside on the low part of the grill and let rest

for 5 minutes5. In the meantime grill the bread face down on the

same grill till slightly crisp on each side, spread

with mustard6. Place the patties on top of the bread and divided

the fixing among the 3 burgers in this order,bread, meat, portobello cap, arugula.

7. Although Im not a fan of portobello mushrooms

Ill eat this if Jimmy wants to share one

Lets BBQ Jimmy Burger

Serve: 3


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Ingredients:


8oz ground Bacon


3 tbsp of your favorite BBQ sauce

9 leaf of Red Radicchio

1 red onion sliced

Some Jalapeno Pickled

3 Egglands Best eggs

2 tbsp of olive oil

3 slice of smoked gouda cheese

Directions:

1. In a large bowl, combine Beef and Bacon andmix well and form 3 8oz burgers

2. Using 1 tbsp of Olive oil and a Non Stick Pan

caramelize the red onion till golden brown3. Grill the patties on a BBQ or grill pan for about

2 or 3 minutes each side but leave them medium-

rare4.

After you turn it season the cooked side with saltand pepper5. Set aside and let rest for 2 minutes so the juice


same grill till slightly crisp on each side7. Spread the bread with the BBQ Sauce8. In a Non Stick pan fried one egg at time using a

1/3 tbsp of olive oil, leaving the yolk runny, set

aside


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9. Place the patties on top of the bread and divided

the fixing among the 3 burgers, eggs go last on

top10. Wrap the whole things in Aluminum Foil and

bake it for 10 minutes at 37511. Unwrap and enjoy !!

Jimmys Veggie Extravaganza Burger

Serve: 3

Ingredients:


8oz ground beef chuck


2 Zucchini sliced in inch coin

1 cup of sliced Onion3 bell pepper seeded (dont slice them)

3 big slice of tomato

3 lettuce leaf

3 tbsp of olive oil

3 tbsp of mustard

6 big basil leaf


Directions:

1. Toss zucchini, onion and bell pepper in a bowland season it with olive oil, salt and pepper2. Roast them in a 425 degrees oven for about 15


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minutes each side

5. After you turn it season the cooked side with saltand pepper.

6. Set aside on the low part of the grill and let rest

for 5 minutes7. In the meantime grill the bread face down on the


now with mustard

8. Place the patties on top of the bread and dividedthe fixing among the 3 burgers, my suggestion is

the place the roasted veggies as a bed then the

burger then the tomato and the basil and lettuce

for last

Bring Jimmy To The Greek BurgerServe: 3

Ingredients:


8oz ground Short ribs meat3 Sesame burger buns


Arugula leaf enough for 3 burgers

6 big basil leaves

3 full Tbsp of crumbled feta cheese

6 round slice of pickled cucumber

3 big slice of tomato3 tbsp of balsamic vinegar

3 tbsp of olive oil


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3 tbsp of olive paste or finely chopped olives

Salt and Pepper

Directions:






same grill till slightly crisp on each side6. Drizzled the crispy bread with the Balsamic

Vinegar and the olive oil7. Spread the bottom bun with the olive spread8. Place the patties on top of the bread and divided

the fixing among the 3 burgers9. If some fixing fall off the Burger its ok, this was

meant to be a salad anyway

Jimmys Most Hated Eggplant Burger

Serve: 3

Ingredients:



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3 thick round slice of eggplant

2 tbsp of olive oil

2 tbsp of balsamic vinegar tsp of paprika

3 big tbsp of mayonnaise

2 Tbsp of chopped chipotle pepper in adobo sauce

Directions:





will redistribute5. Marinate the eggplant slice with oil, vinegar and

paprika and grill them side by side to the burgers

till soft in the middle6. Mix the mayo with the adobo sauce and the

chopped chipotle pepper7. In the meantime grill the bread face down on the


with the sauce8. Place the patties on top of the bread and divided

the fixing among the 3 burgers9. This Burger is very Juicy so make sure you dont

mess up your T-shirt as youre eating


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Jimmys Caprese Salad Burger

Serve: 3

Ingredients:




2 tbsp of olive oil


3 tbsp of aged balsamic vinegar

9 big basil leaves

3 thick slice of tomato or 3 half round tomato

3 thick slice of fresh buffalo mozzarella cheese

cup of shaved parmesan cheese

Directions:




and pepper.4. Set aside on the low part of the grill and let rest

for 5 minutes5. At the same time place the Tomato halves

seasoned with salt and pepper and 1 tbsp of olive

oil on the same grill where you cook the burgerand let them get a nice charred color6. In the meantime grill the bread face down on the


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same grill till slightly crisp on each side, drizzle

with Balsamic


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7. Place the patties on top of the bread and divided

the fixing among the 3 burgers in this order,

bread, meat, basil, mozzarella and top with the

tomato

8. If you take out the actual beef burger this burgerwill be completely vegetarian and it will look

like a caprese salad in between 2 buns

Jimmys Black and Blue Burger

Serve: 3

Ingredients:




3 full tbsp of crumbled blue cheese3 tbsp of Black truffle slice (canned is fine)

1 white onion sliced

3 leaf of lattuce

1 tbsp of olive oil

Directions:




and pepper, add 1 tbsp of blues cheese on top of

every burger4. Set aside on the low part of the grill and let rest

for 5 minutes so the juice will redistribute and the


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cheese melt


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5. In a saut pan caramelize the onion previously

sliced till golden brown6. In the meantime grill the bread face down on the

same grill till slightly crisp on each side

7. Place the patties on top of the bread and dividedthe fixing among the 3 burgers, place the truffles

for last on top

Jimmy n Cheese Burger with Cheese

Serve: 3

Ingredients:



3 potato burger buns

3 thin sliced section of red onion3 slice American cheese

3 slice of sharp cheddar

3 slice of pepper jack cheese

3 tbsp mustard

3 tbsp ketchup

Salt and Pepper

Directions:



minutes each side


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3. After you turn it season the cooked side with salt

and pepper4. When turn it place the 3 cheese slice on each

patties and cover with foil till melt

5. Set aside and let rest for 2 minutes so the juicewill redistribute

6. In the meantime grill the bread face down on the


the fixing among the 3 burgers8. In this way you will not get kicked out of Top

Chef9. This Burger is very Cheesy

BRINNER:

BREAKFASTfor DINNER

MORE FREE BOOK ??



Asparagus, Ricotta and Pancetta Tart


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Servings: 8

Ingredients:

1 Pastry for 9-inch pie crust

1 lbs slices pancetta (plus few extra slice for you to snack on it)

1 Pound large asparagus, peeled at the bottom 2 inches and cut

into 1/4 inch coin pieces

4 Large Eggland's Best eggs

1 lb whole-milk ricotta

2 Tsp Adobo Sauce (the sauce in the Chipotle pepper can)

1pinch of salt

1/2 Tsp paprika

3 Scallions, finely chopped

1/2 Cup grated parmesan cheese

Directions:

1. Roll the dough out with a little flour to 12-inch round. Transfer to10-inch diameter tart pan with 1-inch sides and removable bottom.

2. Preheat oven 400F.3. Line pastry with foil. Bake 10 minutes. Remove foil; cool down

Reduce oven temperature to 375F.4. For filling, saut chopped pancetta in large skillet until crisp5. Bring to boil a small pot of water (salted) and blanch the

asparagus for 3 minutes, run under cold water and drain.6. Whisk together eggs, ricotta, Adobo Sauce, salt and Paprika

powder in large bowl. Stir in bacon, asparagus and scallions.7. Pour filling into prepared crust. Sprinkle with parmesan cheese.

Bake 35 minutes or until filling is slightly puffed and firm. Cool onwire rack 5 minutes. Remove pan sides; cut into wedges.

8. Eat few slices before you make your guest knowledgeable that theTart is ready

9. Serve warm or at room temperature whats left over.

Awesome Breakfast PizzaServings: 3


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Ingredients:

1 8-Inch prepared pizza dough

10 cherry tomato sliced in half3 Slices Ham shredded cup mozzarella cup parmesan1 tbs goat cheese3 Large eggs cup green onionSalt and pepper to taste

Directions:

1. Heat oven to 450.2. Place the ingredient spreading them onto the pizza in this order:

Mozzarella, Parmesan, little pieces of Goat Cheese, little pieces ofHam and tomato

3. Cook the pizza for about 5 minutes4. Crack eggs over pizza, helping yourself creating some rooms with

a spoon. Cook for another 5-10 minutes depending on how well-

done you want your eggs.5. Take the pizza out before the eggs are completely set. Make a foil

tent over the pizza and let set for about 5-10 more minutes. Theegg will continue to cook.

6. Sprinkle with freshly ground pepper, Kosher salt, and fresh greenonion.

7. I said this pizza is for 3 but reality is if you share this with 2 morepeople youll get upset cause its awesome.

8. Do you remember when people are telling you if you care

share ?? well. In this case I dont care.

Bring it to the Greek Omelet

Servings: 2

Ingredients:

4 Large eggs1 cup baby arugola


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1/3 tsp dried oregano5 or 6 basil leaf1 pinch of salt10 cherry tomato cut in quarters cup crumbled feta cheese1 tbsp of Extra Virgin Olive Oil

Directions:

1. Combine eggs, arugola, basil and oregano and salt in a medium

bowl. Beat until blended well.2. Coat nonstick skillet with olive oil, heat over medium heat.3. Pour egg mixture into skillet. Cook 3-4 minutes or until bottom is

lightly firm.4. Sprinkle tomatoes and cheese on one half and fold over other half

to cover and cook 3 additional minutes.5. Transfer omelet to a platter.6. Let stand 1 minute to warm tomatoes and cheese. Cut in half.

Serve as you trying to speak in Greek to your guests7. Correct pronunciation of the word Bundt Cake and watching My

Big Fat Greek Wedding will make you feel very Greek

Farmers Market Bread Souffl

Servings: 4

Ingredients:

Roasted Vegetables:

1 Medium zucchini sliced in thick coin1 cup Cremini mushrooms, quartered1 cup chopped Medium onionPinch of saltPinch of black pepper2 Tbsp extra virgin olive oilSouffl:1 Cup cherry tomatoes, quartered

Small (2 fingers) pinch of saltSmall (2 fingers) pinch of pepper8 Large Egglands Best eggs1 Cup milk


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1 Tsp Dijon mustard1 tbsp minced fresh Italian parsley2 Slices of Ciabatta bread or Round Italian cubed in small piecesNon-stickNon-Stick Cooking Spray cup Parmigiano Reggiano

Directions:

1. Preheat oven to 375 degrees2. Place zucchini, mushrooms, and onion in large bowl. Add the

olive oil, salt and pepper. Mix the veggies and place them on abaking sheet.

3. Roast approximately 20/25 minutes or until the edges begin to turngolden brown and vegetables are fork tender.

4. Add the tomato to the veggie mix5. Break eggs and place in large bowl. Add milk, Dijon mustard, and

parsley, mix all together6. Spray baking mold with non-stick spray. Place the bread in the

bottom of the dish. Top with roasted veggies. Top with tomatoes.Gently pour the egg mixture over all. Let sit 10 minutes for breadto absorb egg.

7. Bake in the center rack at 350 degrees until golden and slightlypuffed, approximately 20-25 minutes. Remove from oven. Let

stand 5 minutes before cutting.8. You can call this a Souffl cause the bread make this recipes an

actual Bread Pudding but Souffl is fancier and I like it like that.

Grilled Tuna Eggs Benedict

Servings: 2

Ingredients:

1tbsp + extra virgin olive oil1cup plain yogurt5 Dashes tabasco sauce4 eggs2 wheat english muffins2 fresh tuna fillet (2oz each)

Pinch of salt and pepperPinch of paprika4 Slices canadian bacon cut into strips1 lbs fresh spinach


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1 Lemon squeezed1 Tsp white vinegar

Directions:

1. In a non stick saut pan, heat Tsp of the olive oil over high heat.Season all surfaces of the tuna fillet with salt and pepper and cookfor 1 minute per side. Remove from the pan and cool down then

2. In the same pan, heat the rest of the extra virgin olive oil and cookthe bacon till crispy, set aside

3. With the last spoon of Olive Oil and the bacon fat cook the freshspinach till wilted

4. In a bowl, mix the yogurt with the hot sauce and lemon juice andthe Paprika

5. Bring a small pot of water to a gentle simmer. Once the wateris simmering, add the vinegar and crack the eggs into the pot,cooking to your preference (3 minutes for soft, 6 minutes for hard).

6. Place the spinach on the bottom then the bacon on the toastedmuffin, then layer each with 1 pc of tuna and 1 poached egg, andfinish with the yogurt sauce.

Fried Eggs Sausage & Cheese Panini

Servings: 2

Ingredients:

2 Italian sausage link casing removed2 Large eggsPinch of salt

Pinch of black pepper2 Tsp Extra virgin Olive Oil2 Slices American cheese2 Medium Ciabatta rolls

Directions:

1. In a small non stick skillet, brown the sausage on both sides,and

flatten them as youre cooking them by pressing them with aspatula while they are still raw, until brown and crispy, then setaside.

2. Using the sausage fat fry 2 Egglands Best eggs but leave the yolkrunny and season them with salt, pepper


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3. Slice the Ciabatta rolls in half horizontally. Drizzle it with oil andeither grill it on a Panini grill or toast it in the oven for about 5minutes at 375

4. Complete each Panini by placing the ingredient in this order:Sausage, the fried egg on top then the chees on top of that, placeagain 5 minute longer in the oven till cheese melt.

5. Top with the other slice of bread6. Boom.

Ham Bacon & Egg Italian Healthy Quesadillas

Servings: 4

Ingredients:

1 Cup shredded fontina or soft pecorino cheese4 slice of ham, boiled or roasted4 Large whole wheat tortillas (10 to 12-inch)6 Slices crispy bacon (4 for the quesadilla and 2 for you as you cook) Cup sliced green onions8 eggs

Directions:

1. Sprinkle 1/4 of the cheese on one side of each tortilla. Top each

with 1 bacon slice 1 ham slice and 1 Tbsp green onion.2. Coat large nonstick skillet with little bit of Olive Oil; heat over

medium heat until hot. Pour the eggs but DO NOT SCRAMBLEthem, instead gently fold them so they dont look al broken up

3. Spoon eggs on top of bacon, dividing evenly. Fold tortilla overfilling to cover, pressing gently.

4. Place the Quesadilla in the oven in a slightly oiled oven sheet-pan and cook them at 450 for about 5 minutes or till the cheese ismelted as you please

5. I know the recipe is for 4 people but really you shouldnt invitemore than one guest, they are too good to be shared. Period.

Polenta Sausage & Egg Casserole


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Servings: 4

Ingredients:

2 Italian sausage casing removed

2 Cups milk1 cup of water1 Cup half-and-halfKosher saltPinch black pepper1 Cup yellow grits or course polenta4 Ounces grated fontina or brie4 eggs

Directions:

1. Preheat the oven to 400 degrees F.2. Cook the sausage in a skillet over medium-high heat until cooked

through, they will release some fat, so dont add additional cookingfat.

3. Drain the fat and set aside4. Use the rendered sausage fat to grease 4 large individual

ramekins, (gratin dishes or individual cast iron pots work too)5. In a large saucepan, over medium heat, bring the water, milk and

half-and-half to a boil and season with salt, to taste. Rapidly whiskin the grits. Continue whisking while returning to a boil, about 5 to7 minutes. Reduce the heat to a simmer and cook until thick andcreamy, stirring frequently, about 20 minutes, now season withpepper.

6. Divide the cooked grits between the prepared baking dishes andtop each with cooked sausage and grated fontina or small bites ofBrie cheese.

7. With the help of a spoon, create a cavity in the polents andsausage large enough to fit a whole egg

8. Crack eggs, one at a time, into a glass and top the ramekins withthe eggs.

9. Bake until the egg whites are fully set, about 15/20 minutes.10. This recipe is very luscious, its rich, creamy and very sinful,

sometimes while eating this dish you can experience rush ofextreme happiness. Handle carefully

Ricotta and fresh Spinach Quiche


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Servings: 8

Ingredients:

1 Unbaked pie shell, 9-inch1 big shallots, minced Tsp salt1/8 Tsp black pepper1 Cup milk4 Large eggs1.5 lbs of fresh baby spinach1 Tbsp Extra virgin Olive oil Tsp nutmeg

1 Pound ricotta cheese Cup grated parmesan cheese

Directions:

1. Cook all the spinach in Olive oil till completely wilted, drain very

well in case they will release water, using paper towels, to removeall of the water if needed

2. Preheat oven to 425 degrees F.3. Saute shallots in the left oil. Stir in spinach, salt, nutmeg andpepper.

4. In a large bowl, combine ricotta cheese and parmesan cheese,milk and eggs and mix well. Stir into spinach mixture.

5. Pour into pastry shell. Bake 15 minutes.6. Reduce heat to 325 degrees F and bake an additional 35/50

(depending on how strong your oven fan is) minutes until set.7. My grandpa love this recipe, is the only way you can give him his

day ratio of veggies, we use to have this on Sundays, many of

them

Sunny-Side Up Turkey Tiny Meatloaf

Servings: 2

Ingredients:3 eggs1 Whole wheat English muffin


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1 tsp of butter8 Ounces lean ground turkey1 tbsp of Olive OilPinch of salt and pepper cup of parmesan cheese1 tbsp of chopped parsley cup of breadcrumbs2 Slices beefsteak tomato2 Romaine lettuce leaves2 Slices red onion1 Tbsp Dijon mustard

Directions:

1. Split the English muffin and toast it on a skillet with 1 nut of butteruntil golden brown; cool completely and set aside.

2. Prepare meatloaf by adding to the ground turkey salt, pepper,breadcrumbs, parmesan cheese and 1 Egg

3. Shape in 2 single small Meatloaf, brush them with tbsp of oiland cook them for approximately 10/15 minutes in a preheated375 degrees oven, let rest for additional 5

4. Crack two eggs in a non stick pan with tbsp of oil and cook onmedium until whites are cooked through and yolks are firm

5. Place the Muffin on the Bottom, then spread the mustard, top withlattuce, tomato and meatloaf, then on the top place the egg addlittle salt and pepper

6. Serve open-faced and enjoy7. This is fancy

Asparagus With Fried Eggs

Serve: 4

Ingredients:

16 big size asparagus, peeled at the bottom end, leave them

about 4/5 inch long

4 Egglands Best eggs

3 English muffins, split and toasted

cup parmesan cheese



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3 tbsp olive oil

Directions:

1. Preheat the oven at 3752. Steam or boil the asparagus for about 5 minutes,

then let them cool down3. Fry the eggs 2 at time in a Non Stick saut pan

with 1 tbsp of olive oil, season with salt and

pepper, set aside4. Place the asparagus in an oven sheet pan flat side

by side with each other5. Covered with the parmesan cheese and bake it

in the oven at 375 for about 5 minutes till the

cheese will begin to melt6. Serve them stacking them 4 as time on top of the

muffin then topping them with the fried eggs

Chops with Maple-Ginger Hot Sauce

Serve: 2

Ingredients:

4 6oz pork chops best end of the rack, little fattier

Flour to dust the chops

cup vegetable broth

2 tbsp Hot sauce

2 tbsp pure maple syrup

Pinch of Salt and Pinch of Pepper

2 tbsp Extra Virgin olive oil

2 tbsp minced fresh ginger1 medium clove garlic, finely chopped

2 tbsp unsalted butter


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tbsp finely chopped fresh thyme

1 tbsp finely chopped fresh Parsley

Directions:

1. Combine the broth or water, hot sauce, and maple syrup

in a small bowl2. Season the pork chops on both sides with salt and

pepper, then dust it with flour and set aside3. In a large non stick skillet add the oil, and when its hot,

set the chops in the pan4. Cook on both side till is light golden, set aside5. Add the ginger and garlic to the pan and stir constantly

until they begin to turn golden, add the maple-rum

mixture to the pan6. Use a spatula to scrape up the browned bits and help

them dissolve7. Boil until the sauce has thicken by about half8. Off the heat, add the butter9. Season to taste with salt and pepper10. Spoon the sauce over the pork and then sprinkle on the

parsley and thyme

Creamy Polenta with Fontina & Mushroom

Serve: 6

Ingredients:

2 tbsp of salt2 cup coarse yellow cornmeal

3 tbsp extra virgin olive oil


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4 oz fresh shitake mushrooms, sliced

4 medium clove garlic, minced

1 tbsp dried mushroom powder

2 tsp chopped fresh parsley

Freshly ground black pepper to taste2 cups grated Fontina

Directions:

1. In a 4-quart saucepan, bring 6 cups water to a boil2. Whisk in 1 tsp salt and the cornmeal3. Reduce the heat to low and cook, stirring occasionally,

until the cornmeal is creamy and not grainy anymore

and the liquid is absorbed4. In the meantime heat the oil in round skillet or Dutch

oven over medium heat5. Add the mushrooms and cook them till they start to

caramelized6. Reduce the heat and add the garlic7. Add the mushrooms powder and 1 cup of water, the

parsley and the rest of the salt and pepper8. Keep cooking on low till the water in the mushrooms is

absorbed9. Stir the Fontina into the polenta.10. Serve the polenta topped with the mushrooms

Shrimp and Asparagus with Parmesan Grits

Serve: 4

Ingredients:



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Ingredients:

4 tbsp olive oil

8 spicy Italian sausage linked cut in 3 pieces each

24 small peeled cipollini onion

Pinch of salt

cup chicken broth

3 tbsp aged balsamic vinegar

1 tbsp honey

40 seedless red grapes

Directions:

1. In a Non Stick pan heat 2 tbsp of the oil2. Add the sausages and cook few times on all sides

3. Transfer to a large plate.4. Add the remaining 2 tbsp oil and the cipollini

onion to the pan, cook for 10 minutes5. Season it wit salt, and cook, stirring occasionally,

until the onion softens and starts to turn mamma

bear brown6. Add the honey and the balsamic vinegar7.

Cook till completely reduced8. Add the sausages and grapes, then after 1

minutes add the broth9. Cover the pot with the lid half open, stirring

occasionally, until the sausages are cooked

through, about 20 minutes.

EASY


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FOR KIDS

COOKINGMORE FREE BOOK ??



101 French Toast

Servings: 3

Ingredients:

2 eggs Cup almond milk Tsp organic vanilla extract Tsp ground cinnamon3 Tbsp unsweetened applesauce6 Slices whole wheat breadHoney for drizzling

Directions:

1. Coat a Non Stick pans with 1 tbsp of Extra Light Tasting oil andheat on medium-high heat.

2. Mix eggs, milk, vanilla extract and apple sauce in alarge bowl.3. Coat both sides of bread for 1 minutes with egg mixture and place

in skillet.4. Cook bread on each side 1-2 minutes or until golden brown and

mixture has dried.5. When finished, have your kids top with honey (as desired).

Breakfast Box Burrito


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Servings: 1

Ingredients:

1 Large egg1 Low-fat whole wheat tortilla2 tbsp canned cooked white beans Cup low-fat cheddar cheese, shredded2 Tbsp cilantro-free salsa Avocado, sliced1 tbsp olive oil

Directions:

1. With this Burrito you will be the coolest kids in school, cause youdid this with your mom, and since you did it, its awesome.

2. Coat nonstick skillet with Olive Oil3. With the help of a spoon pureed the beans4. Beat Eggland's Best eggs; pour into skillet and cook, stirring

continually, until slightly set, about 2 minutes.5. Add cheese.

6. Spread beans on tortilla.7. Microwave for 30 seconds.8. Spread Eggland's Best egg and cheese filling down the center of

the tortilla. Add salsa and sliced avocado.9. Fold one side of the tortilla over filling. Fold up bottom. Roll

securely.10. Wrap in Foil and take to school, when the other kids at school will

give you bad looks you will know that your Breakfast is awesome.

Crispy Heart-in-a-Hole

Servings: 2

Ingredients:

2 Slices whole wheat bread

2 Tsp Bertoli olive oil2 eggsSalt and pepper


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Directions:

1. Cut out center of each bread slice, using a 2 to 3-inch heart

shape cutter; reserve cut-outs.

2. Coat large nonstick skillet lightly with olive oil.3. Toast bread slices and cut-outs on one side in skillet overmedium-low heat until golden, about 5 minutes. Turn bread piecesover.

4. Break and slip an egg into center of each bread slice. Cover panand cook slowly until whites are completely set and yolks beginto thicken but are not hard, 5 to 6 minutes. Season eggs with saltand pepper

5. Serve immediately. Perfect dish to serve to your schoolsweetheart, bring one for her too.

Incredible Green Eggs and Ham

Servings: 2

Ingredients:

tbsp Olive Oil3 Slices prosciutto, chopped1/2 cup cooked and squeezed baby spinach8 Fresh basil leaves4 Large eggs2 Tbsp milk Tsp salt

Directions:

1. This is the favorite dish of the Incredible Hulk, and off course

Doctor Seuss, but I prefer Hulk2. In a large nonstick skillet and saut prosciutto with oil 3 to 5

minutes or until crispy. Remove prosciutto from the pan and drainon paper towels.

3. Meanwhile, place spinach, basil, eggs, milk, and salt in a foodprocessor and mix until well blended.

4. Place eggs mixture in the same pan the prosciutto was cookedin and saut 2 to 3 minutes or until cooked, have your kid stirringfrequently.

5. Top scrambled eggs with crispy prosciutto


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6. Be careful cause if hulk is around he will eat all the egg, you cantreally fight with Incredible Hulk

Kids Favorite Egg Breakfast Quesadillas

Servings: 2

Ingredients:

Cup shredded 3 cheese blend2 Whole wheat tortillas (7-inch)

4 Slices Canadian bacon4 eggs, beaten + tbsp of olive oil

Directions:

1. Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with

2 bacon slices.2. Coat large nonstick skillet with Olive Oil; heat over medium heat

until hot. Pour in eggs. Cook the eggs by moving them but DONOT SCRAMBLE till firm.3. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over

filling to cover, pressing gently.4. Clean skillet. Coat with Olive oil again; heat over medium-low heat

until hot. Toast quesadillas just until cheese is melted, about 1 to 2minutes per side

5. Cut into wedges

Pizza Style Eggs Frittata

Servings: 2

Ingredients:

3 eggs

1 tbsp non fat milkPinch of salt and pepper1 Tsp Olive Oil


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3 tbsp of pureed fresh tomato20 slice of pepperoni4oz fresh mozzarella cheese

Directions:

1. Beat eggs, milk, salt and pepper in bowl until blended.2. Heat butter in a oven friendly nonstick skillet over medium heat

until hot. Pour in egg mixture. As eggs begin to set, gently pull theeggs across the pan with a spatula. Do not scramble !!

3. Once the eggs are 90% cooked and firm, drizzle the tomato sauceon it, place the pepperoni and top with bits of fresh mozzarellacheese

4. Bake for 10/12 minutes on 375 degrees oven and sit with your kids

in front of the oven and teach them that cheese if heated will melt5. Serve immediately, but tell your kids that the melted cheese isHOT they have to be careful cause only superman can eat foodthis hot without burn himself, they have to pay attention.

Santa Claus French Toast

Servings: 8

Ingredients:

4 Large eggs cup nonfat milk1 tsp organic vanilla extractPinch of ground cinnamon8 Slices whole wheat bread

2 cups berries (raspberries & blueberries)Honey and whipped cream

Directions:

1. Whisk eggs, milk, vanilla extract and cinnamon in a bowl.2. Working in batches, dip bread in egg mixture; let soak for 30

seconds on each side.3. Coat large nonstick skillet with olive oil.

4. Heat over medium heat. Working in batches, add bread to skilletand cook until golden, about 4 minutes per side.5. Transfer to serving plate. Top with berries. Add the Honey and the

whipped cream, lots of it, Santa Claus will love to have Breakfast


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with you, just leave one at the bottom of your fireplace

School Box French Toast Cupcake

Servings: 4 Cupcakes

Ingredients:

4 Tsp sugar free maple syrup4 Slices cinnamon raisin bread4 Large eggs

Cup milk Tsp ground cinnamon1 Tsp organic pure vanilla extract1 tbsp baking powder

1 Tsp granulated sugar Tsp ground cinnamon

Directions:

1. You going to be the coolest kid at school if you bring this cupcakesfrom home

2. Preheat oven to 400 degrees.3. Place 4 foil cupcake liners in cupcake pan.4. Mix very well the bread cut in small 1/3 inch pieces, syrup, eggs,

milk, cinnamon, and vanilla extract well in a bowl with your hands.5. You really need to have your kids do this, its messy but FUN !!

6. Let this mixture of bread sit for about 15 minutes7. Pour equally into each of the 4 cupcake liners.8. While this is standing, mix together the topping and sprinkle

teaspoon over each cupcake9. Bake for 25 minutes until puffed and golden.

Super Powers Mini Pizzas

Servings: 4

Ingredients:


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2 Tsp olive oil oil1 cups red bell peppers seeded cup chopped shallots1 Tsp oregano

4 eggs cup milk cup shredded fresh mozzarella3 whole fresh tomato4 Whole wheat English muffins

Directions:

1. This is a good way to sneak vegetables in your kids food, have

them do it they will be happier to eat this

2. In a food processor blend the fresh whole tomato or use a cannedfresh pureed tomato3. Using a Non stick saut pan and some oil cook the bell peppers,

onion and oregano, 3 to 4 minutes or till the pepper start tocaramelized

4. Beat eggs and milk in medium bowl until blended. Pour overvegetables in the pan

5. Sprinkle with cup cheese. Reduce heat to medium. As eggsbegin to set,mix the eggs gently, pull them when they are 80%ready

6. Spread 1 Tbsp of pureed tomato sauce on each muffin half. Topwith eggs and remaining cheese, dividing evenly.

7. Bake for few more minutes in the oven for finish the egg and forsuper melted cheese

8. This is the favorite Breakfast pizzas of Superman

Yummy Favorites Waffles

Servings: 6

Ingredients:

2 Cups wheat flour1 Tsp salt4 Tsp baking powder1 tbsp agave syrup or Honey1 Milk Non Fat2 Large eggs cup Olive Oil

Directions:1. Have your kids do this and they will be very excited to eat this,

make more of what you need and once cooked freeze them, then


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you can reheat them in the oven


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2. Beat eggs, add milk.3. Sift flour, salt, baking powder and agave syrup into egg mixture.

Mix gently but do not over mix. Batter will be slightly lumpy.4. Add oil and mix again.5. Pour cup of batter onto hot waffle iron and cook to a light golden

brown.6. Repeat with remaining batter.

Fabios Toasted Bread with Chocolate

Serve: 4

Ingredients:

8 1 inch thick slices good thick crusty bread

4 tbsp extra-virgin olive oil for drizzling

4 oz bittersweet chocolate, very coarsely chopped

Smoked salt

Directions:

1. Drizzle the bread with olive oil and toast in the ovenwith the broiler set, the edge has to be almost burnt

2. Distribute the chocolate evenly on top of the bread3. Turn off the broiler and return the bread to the oven

until the residual heat melts the chocolate4. Sprinkle a pinch of salt on each slice and serve

Fancy-Not Scrambled Eggs

Serve: 4

Ingredients:


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8 eggs

1/2 cup shredded Parmesan cheese

cup sour cream

1 tbsp minced chives

1 tbsp minced fresh basil1 tbsp butter

Directions:

1. In a small bowl, whisk the eggs, cheese, sour

cream, chives, and basil.2. In a large skillet, heat butter over medium heat.

Add egg mixture; cook and stir until completely

set.

Fluffy Oven Pancakes

Serve: 2

Ingredients:

3 tbsp butter

2 eggs

1/2 cup milk

1 tsp grated orange peel

2/3 tsp vanilla extract

1/2 cup all-purpose flour

1/4 cup fresh blackberry

1/4 cup fresh blueberry

1/4 cup fresh raspberry

1 tsp confectioners sugar


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Directions:

1. Butter 2 small round baking dishes2. Place on a baking sheet. Heat in a 475 degree

oven until butter is melted3. In a small bowl, whisk the eggs, milk, orange

peel and vanilla4. Whisk in flour until blended and then pour in the

ramekins5. Bake, uncovered, for 15 minutes or until golden

brown and puffy6. In a small bowl, combine the berries. Spoon onto

pancakes and sprinkle with whipped cream

HASH,BAKED &

CASSEROLESMORE FREE BOOK ??SIGN UPat

http://fabioviviani.comAND RECEIVE A FREE COOKBOOK EACH MONTH IN YOUR EMAIL

Andouille & Bacon Egg BurritosServe: 4


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Ingredients:

cup chopped red onion

1 tbsp olive oil1/2 pound cooked andouille sausage diced

1/3 lb of diced bacon

1 tbsp chopped green onions

1 jalapeno pepper, sliced

6 eggs, lightly beaten


Pinch of Paprika4 flour tortillas, warmed

1 cup shredded pepper Jack cheese

Directions:

1. In a large non stick skillet over medium heat,

cook onion in oil until tender.2. Add the sausage, bacon and cook till the bacon

will be crispy3. Add onions, jalapeno; cook 5 minutes longer or

until heated fully4. Add the eggs, salt, pepper and Paprika; cook and

stir until the eggs are completely set but not dry5. Spoon filling in the center on each tortilla.6. Sprinkle each with 1 or 2 tbsp cheese. Fold sides

and ends over filling and rolled up

Chicken Pancetta & Egg Hash

Serve: 4


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Ingredients:

lb pancetta, diced small

1 medium onion, chopped

3 garlic cloves, minced

1 pound boneless skinless chicken breasts, cubed

3 medium potatoes, peeled and diced

2 tbsp olive oil

1 cup fresh peas or cooked white beans

1 cup fresh corn kernels

cup chopped parsley

2 pinch of saltPinch of pepper

4 eggs

Directions:

1. In a large skillet, cook pancetta until crisp.

Remove with a slotted spoon to paper towels to

drain2. In the drippings, saut onions until golden brown3. Add garlic; cook till golden brown4. Stir in the chicken, potatoes and oil.5.

Cover and cook for 10/12 minutes or until thechicken is no longer pink, stirring few times.6. Stir in the peas, corn, parsley, salt and pepper.7. Make four whole in the hash with a spoon8. Break an egg into each one of them9. Cover and cook over low heat for 8-10 minutes

or until eggs are completely set but the yolk is

still runny10. Top with Pancetta


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Corned Beef & Chipotle Sour Cream Hash

Serve: 6

Ingredients:

3 tbsp butter

2 big potatoes diced

1.5 lbs corned beef, diced

1 medium red bell pepper, diced

1 cup diced button mushrooms

Pinch of salt

6 eggs

Pinch of pepper

1.5 cup sour cream mixed with 2 tbsp of chopped Chipotle

pepper in adobo sauce

Directions:

1. In a large skillet, melt 2 tbsp butter; stir in the

potatoes, beef, red pepper, mushrooms and salt

with the fire on medium high2. Cook for 10-12 minutes or until vegetables are

tender, stirring occasionally3. In a small bowl, whisk eggs and pepper. In a

different non stick pan, heat remaining tbsp of

butter4. Add egg mixture; cook and stir until eggs are set

but still over easy.5. Stir into potato mixture, and let sit in the pan for

few more minutes, brush the top with the chipotlesauce and serve


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Sausage & Yams Hash

Serve: 4

Ingredients:

1 pound bulk pork sausage

4 cups cubed cooked Yams potatoes

2 cup thinly sliced sweet onion

2 tbsp butter

Pinch of salt and pepper

Directions:

1. In a large heavy skillet over medium heat, cook

the sausage until no longer pink; drain and setaside

2. In the same skillet, cook the potatoes, onion in

butter until potatoes are lightly browned3. Stir in the sausage, salt, and pepper till crispy as

you desired

Bagel & Chorizo Egg Casserole

Serve: 8-10

Ingredients:

1 pound bulk chorizo sausage

2 bagels toasted and seasoned with salt, pepper and a dash of


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paprika

2 & cup of shredded provolone cheese

1 cup parmesan cheese

8 eggs

2 cups half-and-half cream1-1/2 tsp ground mustard

Pinch of salt

Pinch of pepper

Directions:

1. In a large skillet, cook chorizo sausage over

medium heat until crisp, drain.2. Place the croutons in a greased baking dish.

Sprinkle with cheeses and sausage3. In a large bowl, whisk the remaining ingredients;

pour over casserole. Cover and refrigerate

overnight4. Remove from the refrigerator 30 minutes before

baking. Bake, uncovered, at 350 degrees for

40-45 minutes or until a knife inserted near the

center comes out clean.5. Let stand for 10 minutes before serving.

Alone with 3 friends Brunch Casseroles

Serve: 4

Ingredients:

3 cups shredded raw bake potatoes

1 cup red diced onion


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3/4 cup diced celery

3/4 cup diced red pepper

3 tbsp olive oil

4 eggs

1 pinch salt pepper1 cup shredded cheddar cheese

1 pound sliced bacon diced

Directions:

1. In a non stick saut pan cook the bacon till

completely crisp, remove from fat, set aside2. In the same fat plus the olive oil saut the

potatoes, onion, celery and pepper until

vegetables are crisp-tender3. Remove from the heat4. In a large bowl, whisk the eggs, salt and pepper.

Add cheese, bacon and mix well5. Stir in potato mixture6. Pour into four greased individual baking dishes7. Bake, uncovered at 350 degrees for 30 minutes

or until a knife inserted near the center comes out

clean

8. Let stand for 5 minutes before serving.

Sausage Spinach & Parmesan Baked Casserole

Serve: 6

Ingredients:


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1 lb white bread diced

2 tsp fresh rosemary chopped

2 cloves of garlic diced

2 tsp Thyme leaf chopped

1/2 pound bulk pork sausage1/4 cup chopped green onions

lb cooked chopped spinach, thawed and squeezed and

minced

1-1/2 cups shredded mozzarella cheese

1-1/2 cups half and half cream

2 eggs

2 tbsp grated Parmesan cheese

Directions:

1. Mix the first 3 ingredient together2. Cook sausage into a large skillet; add onions;

cook over medium heat3. Add garlic; cook 1 minute longer4. In a bowl, combine the bread, sausage mixture

and spinach5. Transfer to a greased baking dish6. Sprinkle with mozzarella cheese7. In a small bowl, combine cream and eggs; pour

over sausage mixture8. Bake at 400 degrees for 30 minutes, add

parmesan for last on top

Asparagus Turkey & Button Mushrooms Strata

Serve: 8

Ingredients:


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1 tbsp of olive oil

10 big asparagus, bottom peeled and cut it into inch coin


6oz Button mushrooms sliced

1 bunch of scallions, thinly sliced

8 large eggs

2 cup milk

2 French Baguette, cut into 1-inch cubes

lb. thinly sliced turkey breast chopped

3 cups Fontina cheese or Provolone

Directions:

1. Melt 2 tbsp of butter in a large skillet over

medium heat2. Add the asparagus, the mushrooms and scallion

and cook for about 10/15 minutes till the

mushrooms start to become soft3. Remove from the heat and let cool for a couple

minutes.4. Brush a baking dish with oil5.

Whisk the eggs with the milk and 1 tsp each saltand pepper.6. Spread the half of bread in a single layer on the

bottom of the baking dish.7. Top with half of the egg mixture and then cover

with half of the turkey, cheese, and asparagus

mixture8. Repeat with the remaining bread, egg mixture,

turkey, cheese, asparagus mixture9. Cover with plastic wrap and press it, so you will

eliminate all the air gap, cool down in the fridge


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for about 2 hours


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10. While the oven is heating at 275 degrees let the

strata get to room temperature11. Bake it in the oven for about 30 minutes till the

top start to brown, then cover it with foil and

bake it for another 20 at 250 degrees12. Let rest for 5 and serve

Sharp Cheddar & Roasted Ham Strata

Serve: 12

Ingredients:

12 slices day-old bread, crusts removed and cubed

2 shallots finely chopped

1/4 cup butter, cubed

5 cups shredded sharp cheddar cheese

3 cups roasted ham diced very small2.5 tbsp all-purpose flour

8 eggs

3 cups milk

1 cup heavy cream

1 tbsp of grain mustard

1 tbsp of adobo sauce (from the chipotle pepper can)

1 tsp garlic powderSalt to taste

Directions:

1. Place the bread cubes in a buttered baking dish.2. In a small non stick pan, saut shallots in the left

over butter, spoon over bread


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3. Distribuite evenly the cheese on top of the bread4. Add ham and sprinkle flour to dust the whole

dish.5. In a large bowl, whisk the eggs, milk, mustard,

adobo sauce, garlic powder and salt6. Pour over ham and cheese

7. Cover and refrigerate for about 4 hourse or

overnight

8. Remove from the refrigerator 30 minutes before

baking, bake uncovered, at 360 degrees for 40/50

minutes or until a knife inserted near the centercomes out almost clean9. Drop the degrees to 325 and cook for an

additional 3010. Let stand for 10 minutes before serving

Roasted Turkey and Broccoli Bake

Serve: 4

Ingredients:

1 small loaf day-old French bread, cubed

1/3 cup butter, melted8oz brie cheese

1.5 cups frozen chopped broccoli, thawed

1lb sliced fully cooked turkey

3 eggs

1 cups milk


Directions:


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1. Place bread cubes in a greased baking dish2. In a large non stick skillet, cook sausage over

slow medium heat, then place them on top of the

bread3. Sprinkle with cheeses.4. In a large bowl, whisk the eggs, milk and the rest

of the ingredients5. Cover and refrigerate overnight

6. Remove from refrigerator 30 minutes before

baking

7. Bake, uncovered, at 325 degrees for 45 minutesthen 400 for 15 more hour or until golden brown8. Let stand for 5 minutes before cutting

Pork & Cheddar Egg Bake

Serve: 4

Ingredients:

1 pounds bulk spicy pork sausage

2 cups shredded potatoes

2 tbsp of butter

1 cups shredded sharp cheddar cheese4 eggs

2 cup milk

3/4 cup evaporated milk

Directions:

1. Crumble sausage into a large non stick skillet


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2. Cook over medium heat until crisp3. Transfer to a greased baking dish.4. In the butter in the same pan cook the potatoes.5. Sprinkle with the potatoes and cheese on top of

the sausage6. In a large bowl, whisk the remaining ingredients;

pour over the top. Cover and refrigerate for 2

hours7. Remove from the refrigerator 1 hour before

baking8. Bake at 360 degrees for 40/45 minutes or until a

knife inserted near the center comes out clean9. Let stand for 5 minutes before cutting.

Baked Sausage & Oyster Mushrooms

Serve: 6

Ingredients:

1/2 pound pork sausage

2 cups sliced Oyster mushrooms

3 cups white bread diced

1.5 cups shredded sharp cheddar

2 cup quartered cherry tomatoes5 eggs, lightly beaten

1 cups milk


Directions:

1. In a skillet, cook the sausage and mushrooms


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over medium heat


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2. Place half of the bread cubes in a greased baking

dish3. Top with 2 cups sausage mixture and half of the

cheese and tomatoes and repeat layers

4. In a large bowl, combine the eggs, milk, salt andpepper; pour over bread mixture

5. Bake, uncovered, at 350 degrees for 1 hour

minutes or until a knife inserted near the center

comes out clean6. Let stand for 10 minutes before serving.

Baked Green Onion And Sour Cream Eggs

Serve: 2

Ingredients:

2 tsp Olive oil4 large eggs


2 tsp chopped fresh green onion

4 tbsp sour cream

Directions:

1. Heat the oven to 425 degrees F.2. Brush with olive oil two 6-inch gratin dishes3. Crack 2 eggs into each gratin dish4. Drizzle 1 tbsp sour cream in each dish topping

the yolk5. Bake until the eggs are cooked and the white is

firm as you like it about 10/15 minutes


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6. Remove from the oven immediately let rest for 5

minutes7. Eat it

Italian Sausage and Cheese Quiche

Serve: 1

Ingredients:

1 unbaked pastry shells

8 pound bulk Italian sausage

2 cups finely shredded provolone cheese

1 medium red onion, thinly sliced

3 or 4 eggs

1 cups milk

1 tsp minced garlic

1/2 cup grated Parmesan cheese

Directions:

1. Bake the pie at 375 degrees for 5 minutes

covered with foil2. Remove foil and bake 4 minutes longer.3. In a large non stick skillet, cook sausage and

drain4. Spoon sausage into pastry shells sprinkle with

provolone cheese and onion5. In a large bowl, whisk the eggs, milk and garlic.

Pour over and sprinkle with parmesan cheese.6. Place on a baking sheet and loosely covered with

foil


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7. Bake at 400 degrees for 40/45 minutes or until a

knife is inserted near the center comes out clean,

remove the foil about 30 minutes in if you like a

more dark color for the pastry

8. Let stand for 10 minutes before portioning

Spicy Scrambled Egg & Bacon Muffins

Serve: 4

Ingredients:

1/3 cup pepper in adobo sauce chopped

1/4 cup onion diced

8 eggs

2 tbsp milk

Pinch of salt

1/4 tsp ground mustard1/8 tsp pepper

1/2 fresh corn

1/2 cup bacon cooked and crumbled

4 English muffins, split and toasted

1 tbsp of olive oil

Directions:

1. In a non stick skillet coated with little oil, cook

pepper and onion over medium heat until tender2. In a large bowl, whisk the eggs, milk, salt,

mustard, pepper3. Pour into skillet4. Add corn and bacon; cook and stir until the eggs


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are completely set


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6. Place at the bottom of each biscuit the cheese,

ham and an egg, top with the other side of the

biscuit7. Microwave for 30 seconds or until cheese is

melted

Breakfast Tag Team

Serve: 2

Ingredients:

2 bacon strip, cut into dice

2 sausage link, sliced

2 small potato, halved lengthwise and thinly sliced

1/2 cup chopped tomato

cup chopped onion

2 slice mozzarella cheese2 egg

1 tbsp olive oil

Pepper to taste, optional

Directions:

1. In a small nonstick skillet, cook bacon and

sausage over medium heat until both crisp2. Add the potato, tomato and onion; cook over

high heat for 6/8 minutes or until potato is

browned

3. Top with cheese; cover and let the cheese melt4. In the non stick skillet, fry the egg in olive oil5. Place egg on potato mixture, tag team is it


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Deviled Eggs Spread Sandwich

Serve: 2

Ingredients:

4 hard-cooked eggs

2 tbsp butter, softened

2 tbsp olive oil

2 tbsp all-purpose flour

Pinch of salt

Pinch of white pepper

tbsp of paprika

1 cup milk

2 slices sandwich bread toasted

Directions:

1. Cut the eggs in half, remove yolk, chop the white

and the yolk and keep both separate2. In a small saucepan, melt the butter

3. Stir in the flour, salt and pepper until thickened,take off of fire

4. Gradually stir in milk. Bring to a simmer; cook

and stir for 1-2 minutes or until thickened.5. Stir in egg whites and the paprika6. Pour sauce over toast and top with the chopped

yolk

7. Drizzle with Olive oil


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Farmers Market & Pork Hash Brown & Eggs

Serve: 6

Ingredients:

1 pound sliced prosciutto

1 tbsp of butter

1.5 lbs shredded hash bake potatoes

1 small shallots

1 cup cauliflowers chopped

1 cup fresh peas

3 olive oil

6 eggs

1/4 cup milk

1 tsp salt

1/4 tsp dried rosemary

Pinch of pepper

2 cups shredded pecorino cheese

Directions:

1. Chop prosciutto and cook it in a large non stick

pans with 1 tbsp of butter till crisp, drain and setaside

2. In the prosciutto fat plus the olive oil cook the

vegetables till tender and browned, dont touch

them much so they will get the hash brown

feeling, set aside3. Whisk the eggs, milk, salt, rosemary and pepper,

cook it in the same pan of the vegetables to a softscramble using some extra olive oil if needed4. Sprinkle with cheese and prosciutto


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5. Covered and let stand for 30-60 seconds or until

cheese is melted6. Let stand for 5 minutes before serving, serve with

veggies aside

Fresh Tomato Poached Eggs

Serve: 4 portion

Ingredients:

2 tbsp olive oil

1/2 lb quartered cherry tomatoes

1 small 12oz can tomato puree

2 sprigs fresh thyme


8 large eggs

1 tbsp chopped fresh parsley4 tbsp grated Parmigiano-Reggiano

4 thick slices of Tuscan bread drizzled with oil and toasted

Directions:

1. In a non stick pan cook the garlic in oil till light

brown2. Add both the tomatoes and thyme, stirring

occasionally, until the sauce thickens3. Discard the thyme sprigs and season with salt

and pepper

4. Reserve about one-third of the sauce in a bowl5. Reduce the heat to medium low, crack the eggs

into the tomato sauce, and lightly spoon the


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reserved tomato sauce over the whites of the eggs


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6. Cover the pan and cook for 3 minutes so the eggs

set slightly7. Uncover the skillet and set it under the broiler in

the oven until the yolks firm up slightly but are

still soft to the touch, about 2 minutes8. Remove the pan from the oven sprinkled with

Parsley and Parmesan

Garlic & Turkeys Breakfast Patties

Serve: 12

Ingredients:

2 pounds lean ground turkey

2 tsp salt

2 tbsp minced garlic

1 tsp pepper tsp onion powder

tsp cayenne pepper

1 tbsp of butter

Directions:

1. Into a large bowl add the Turkey, salt, pepper,

onion powder and cayenne.2. Cook in a non stick pan on low the garlic with

the butter till light brown3. Add to the turkey and mix well

4. Shape into 12 3inch patties5. Cook patties over medium heat for 6 minutes on

each side or until a meat thermometer reads 165


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degrees and juices run clear

Ham & Fontina Breakfast Strudels

Serve: 4 strudel

Ingredients:

3 tbsp butter, divided2 tsp all-purpose flour1 cup milk1/2 cup shredded fontina cheese1/3 cup grated Parmesan cheesePinch of salt5 eggs, lightly beaten1/2 pound ground fully cooked ham4 sheets phyllo dough1/2 cup butter, melted1/4 cup dry bread crumbs mixed with cup of crumbledgraham crackers

Directions:

1. In a small saucepan, melt 2 tablespoons butter, add flour

an cook till golden brown, without the fire underneath

gradually add milk2. Bring to a boil; cook and stir for 2 minutes or until

thickened

3. Add cheese and salt, set aside4. In a large nonstick skillet, melt remaining butter5. Add eggs and cook and stir till a soft scramble6. Stir in ham and the cheese sauce; heat through, set aside7. Place one sheet of phyllo dough on a work surface8. Brush with melted butter9. Sprinkle with some bread crumbs mixture about 2 tbsp

10. Fold in half and brush again with butter11. Spoon 1/2 cup of the ham filling it leaving some space

toward the edges12. Fold side over filling and roll up. It will look like a tube13. Brush with butter14. Repeat with the other phyllo sheets15. You can freeze them wrapped in plastic wrap and foil

up to 45 days16. Place

Documents

Fabio Viviani - Did I Really Make Breakfast 2