Most people are having a three-day weekend coming up, with Labor Day this Monday. As the children get situated into their school schedules and adults deal with the frenzy of getting them (or themselves) ready for the work or school day, this weekend would be a great time to have a leisurely breakfast, knowing you don’t have to watch the clock.
I have a menu that would be work perfectly for a leisurely breakfast or even brunch. This is for those times when you have more time to prepare and enjoy it. Let’s begin with an “Alpine Oven Omelet”. This is an omelet that is flavored with cheese and mushrooms, if you like them. Omelet making doesn’t require any special know-how and this one starts off being cooked on top of the range unit. It’s then transferred to the oven to complete the baking process. The combination of cheese and eggs are always great together. You’ll see also that this omelet is a “souffle-type” omelet, in that the eggs are separated and folded together rather than being beaten together initially. This creates a fluffy, light omelet.
To go along with it, let’s have “Golden Scones.” Scones are the British version of our baking powder biscuits. These have a unique flavor, since they include raisins and chopped walnuts. Oatmeal is added to give these scones an interesting texture and additional nutritional value. Serve these with soft butter and honey while they are hot.
Finally, we have to have a good breakfast meat with these dishes, so let’s have “Apples & Sausage Heidelberg.” This takes sausage and apples (a perfect combination) and is topped with cinnamon and sugar and Muenster cheese. In case you’re not familiar with this cheese, it’s a very mild cheese with a mellow flavor. It seems to be very cheese to use in this dish. This is a new and tasty way to serve sausage.
Have a great Labor Day weekend and make time to rest and enjoy a relaxing way to begin a day!
ALPINE OVEN OMELET
- 6 large eggs, separated
- 2 tablespoons milk
- 1/2 teaspoon salt
- 2 tablespoons chives
- 1 pkg. (8 oz.) Swiss cheese slices, cut into thin strips
- 1 jar (2-1/2 oz.) sliced mushrooms or 1/2 cup fresh sliced mushrooms
Combine egg yolks, milk and salt. Beat until thick and well-blended. Add chives and 2/3 of the cheese. Fold in stiffly beaten egg whites. Pour into a hot, well-greased 10 inch oven-proof skillet. Cook over low heat for about 10 minutes or until under side is golden brown. Bake at 325 for 10-15 minutes or until top is firm. Remove from oven and make a deep crease across the top. Place mushrooms and remaining cheese on half of the omelet. Slip a spatula or turner underneath, tip the skillet to loosen and gently fold in half. Makes 6-8 servings.
- 2/3 cup butter, melted
- 1/4 cup sugar
- 1 egg
- 1/3 cup milk
- 1-1/2 cup flour
- 1-1/2 cups old-fashioned or quick-cooking oats, uncooked
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins (preferably the golden raisins)
- 1/2 cup chopped walnuts
Combine butter and sugar and beat well. Blend in egg and milk. Combine the dry ingredients with the raisins and nuts and add to the creamed mixture. Mix only enough to moisten the dry ingredients. On a floured surface, pat dough into 12×9 inch rectangle. Cut into 12 3-inch squares. Cut each square in half diagonally. Place scones on ungreased cookie sheet. Bake at 425 degrees for 10-12 minutes or until lightly browned. Serve with honey and soft butter, if desired.
APPLES & SAUSAGE HEIDELBERG
- 1 lb. pork sausage links
- 12 apple rings, peeled and cored (about 2 large apples)
- 2 tablespoons packed brown sugar
- 1/4 teaspoon cinnamon
- 1 cup Muenster cheese, shredded
Brown the sausage and remove from skillet to drain. Pour off fat in the skillet, reserving 1/4 cup. saute the apple rings in the reserved fat. Place the rings in a shallow 2 quart baking dish. Sprinkle with combined sugar and cinnamon. Top with the sausage links and cheese. Broil until cheese melts. Serves 6-8.