Recipes By Course - Breakfast/Brunches

Cinnamon Toast

Ingredients
  • 1 tablespoon brown sugar
  • 2 teaspoons margarine, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 2 slices whole wheat or multigrain bread
Directions
  • Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
  • Spread each bread slice with equal portions of the mixture.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • Prep: 10 minutes
  • Total time: 30 minutes.

Breakfast Fritatta

- Serves 6 to 8
Ingredients
  • 2 tablespoons butter
  • 2 cups precooked refrigerated sliced potatoes
  • 1/2 cup red onion, chopped
  • 1/2 cup ham, fully cooked & cubed
  • 6 whole eggs, scrambled
  • 1/2 cup baby spinach leaves
  • 1 cup cheddar cheese, shredded
Directions
  • Set Oster® Electric Skillet to medium heat and add butter.
  • When butter begins to sizzle add potatoes, onion and ham. Sauté; until potatoes are heated through.
  • Add eggs and stir for 1 minute.
  • Add spinach and stir just until eggs begin to thicken.
  • Reduce heat to low and cover pan. Cook until eggs are set.
  • Sprinkle cheese on top and serve.

Eggs Benedict

Ingredients
  • 6 cups water
  • 1/4 cup white vinegar
  • 6 eggs
  • 3 English muffins, split and toasted
  • 2 tablespoons butter
  • 6 slices Canadian bacon
  • 2 tablespoons fresh chives, minced
Hollandaise Sauce
  • 1/2 cup butter
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • few grains cayenne pepper
Directions
  • Melt butter in a double boiler over simmering water. Turn heat to low.
  • Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon.
  • Gradually add lemon juice.
  • Cook, stirring, until thickened and hot.
  • Add salt and cayenne pepper.
  • Keep sauce warm in double boiler over warm water until ready to serve.
  • If sauce is too thick, add a teaspoon or two of hot water.
  • Add 6 cups of water and vinegar to rice cooker bowl. Close lid and bring water to a simmer.
  • Crack eggs separately into a bowl and one by one add to simmering water. Poach for 3-5 minutes, until desired doneness.
  • Add butter to a skillet set over medium high heat and fry Canadian bacon for 1-2 minutes on each side.
  • Remove eggs with slotted spoon and place on paper towels to absorb excess water.
  • Place Canadian bacon on English muffin half, cover with poached egg and top with Hollandaise Sauce. Garnish with chives. Pass salt and pepper.
A lovely dish for brunch or any holiday breakfast.

Eggs Benedict with Asparagus & Crab

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Triple Blueberry Lovers Yeast Waffles

- Makes 6 waffles
Ingredients
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 tablespoon blueberry preserves
  • 8 tablespoons no salt butter, melted & cooled.
  • 1 teaspoon vanilla
  • 3/4 cup dried blue berries
  • 4-5 oz fresh blueberries
  • 2 eggs
Directions
  • Eight hours before serving or before going to bed, mix yeast with 1/2 cup of warm milk and let sit for 5 minutes.
  • In a large bowl combine dry ingredients and stir in all the milk, yeast mixture, preserves, butter and vanilla. Mixture will be loose. Cover with plastic wrap and place in refrigerator for 8 hours or over night.
  • Place dried blueberries in a small bowl and cover them with water. Place in refrigerator next to batter.
  • Remove batter and berries from refrigerator when ready to prepare. Drain liquid from soaked berries.
  • Separate eggs and stir yolks into batter.
  • Beat whites to soft peaks.
  • Add fresh and dried berries to batter and fold in egg whites gently
  • Cook for 8 minutes one notch below highest setting.
Packed with blueberries, crisp on the outside, light and tender inside, with the complex flavor of yeast raised batter. Great for dessert or breakfast

Tropical Papaya Smoothie

- Serves 1
Ingredients
  • 1 cup papaya, peeled, seeded, diced
  • 6 ounces vanilla flavored yogurt
  • Ice
Directions
  • Place papaya and yogurt in Oster® Hand Blender cup, whirl until smooth.
  • Add ice while continuing to blend. A small amount of ice will make a cool smoothie drink.
  • A large amount of ice will make a shake-like consistency.

Honey-Wheat Pancakes

Ingredients
  • 1-1/3 cups low fat buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 1-1/2 cups reduced-fat buttermilk baking mix
  • 1/2 cup whole-wheat flour
  • 1/4 cup honey-crunch wheat germ
  • 1 teaspoon baking powder
  • Butter and syrup for serving
Directions
  • In In2itive® blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER, then press BATTER. Press START/STOP.
  • For each pancake, pour about 1/4 cup batter onto preheated Oster® electric skillet, cook until tops begin to bubble, turn over and continue to cook until golden.
  • Serve hot with butter and syrup.

Lemon Strawberry Mint Granita

- Serves 4 to 8
Ingredients
  • 8 ounces frozen strawberries
  • 2 cups ice cubes
  • 1/3 cup sugar
  • 4 mint leaves
  • 1/2 cup lemon juice, about 4 lemons
  • Save lemon shells *
Directions
  • Juice lemons in Oster® Juicer.
  • Place juice, sugar, mint and strawberries into a food processor or blender with ice.
  • Serve immediately or freeze. If frozen solid, reprocess before you serve.
*Lemon shells may be used as cups to serve granita
  • Clean out shells removing all lemon pulp.
  • Cut thin slice off bottom so shell sits flat.
  • Place shell in crushed ice to keep cold.
  • If you need more lemon shells, just make extra lemon juice and save the additional juice for lemonade or cooking.

Light 'n Crisp Waffles

Ingredients
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 cups milk
  • 1/3 cup oil
  • 2 cups all-purpose flour
  • 2 egg whites, stiffly beaten
  • 1 tbsp baking powder
Directions
  • Preheat waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg whites.
  • Pour 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with your favorite topping.
Variations:
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Pecan or Macadamia Nut Waffles:
  • Sprinkle 1 tbsp. finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Waffles:
  • Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese Waffles:
  • Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles:
  • Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.
Chocolate Chip Waffles:
  • Fold 1 cup chocolate chips into batter. Bake as directed.

Crab Eggs Benedict

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon, cooked
  • 2 English muffins
  • 4 whole crab claws, cooked
  • Steamed asparagus
Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • Salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Multigrain Waffles with Yogurt & Fresh Fruit

- Serves 4
Ingredients
  • 2 apricots
  • 2 plums
  • 2 strawberries
  • 2 pears
  • Butter
  • Honey
  • 16 ounces vanilla-flavored yogurt
  • 1 teaspoon grated orange rind
  • Multigrain or whole wheat waffle mix, prepared according to package directions
Directions
  • Remove pits from fruit and slice.
  • Saute fruit in batter for 2 to 3 minutes, add honey stirring constantly until honey just begins to boil. Remove pan from heat and set aside.
  • Mix yogurt with orange rind.
  • Make waffles in the Oster® Waffle Maker.
  • Place waffles on a plate and pour fruit compote over top.
  • Serve yogurt on the side.

One-Eyed Egyptians

Ingredients
  • 6 slices bread, with 1 1/2 inch circle cut out of center
  • 2 tablespoons butter
  • 6 eggs
Directions
  • Melt butter in skillet set to medium-high heat.
  • Place bread in skillet and crack egg in center of each slice.
  • Cook until bread is golden brown on bottom and egg white is set.
  • Flip over and cook until desired doneness.
Cook this simple, special breakfast for the kids and it will become a tradition they will always remember.

Rich Belgian-Style Waffles

- Makes 5 waffles
Ingredients
  • Serve a special waffle for brunch or dessert
  • 1 egg yolk
  • 2 tsp sugar
  • 1 cup sour cream
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 3 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 egg white, stiffly beaten
Directions
  • Preheat Oster® waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl and beat with Oster® Hand Mixer on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg white.
  • Pour a rounded 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with warmed syrup or Strawberries Romanoff.

Toaster Oven Stuffed French Toast

- Serves 2
Ingredients
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 4 slices bread
  • 4 tablespoons cream cheese
  • 1/2 teaspoon cinnamon sugar
  • maple syrup, optional
Directions
  • Combine egg, milk, and sugar in low flat-bottomed bowl. Line Oster Toaster Oven tray with non-stick foil.
  • Dip two slices of bread in egg mixture and coat evenly on both sides. Lay them on the foil.
  • Place 2 teaspoons of cream cheese and 1/4 teaspoon cinnamon sugar on each piece of egg dipped bread.
  • Dip the two remaining slices of bread in egg mixture and coat evenly on both sides. Place on top of bread slices on the foil.
  • Press edges together slightly to seal.
  • Place tray in Oster Toaster Oven and bake at 350 degrees for 15 – 20 minutes.
  • Serve warm with maple syrup if desired.