Did i Really Make Breakfast ??? (Well... Grandma did help a lot)

Binding: Kindle Edition
Edition: 1
Format: Kindle eBook
Languages:EnglishPublished
Number Of Items: 1
Number Of Pages: 43
Publication Date: December 20, 2010
Release Date: December 20, 2010

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Editorial Review:

Product Description:
Get this Book for FREE on my website http://fabioviviani.com, sign up and then go in the FREE EBOOK section starting from January 1st 2012 or buy it here and own it on your Kindle, amazing recipes to eat healthy and delicious.

Over 35 Extremely Easy, Simple and Beautifully Delicious Recipes to Turn Your Breakfast World Upside-down.

From eggs to waffles, through pancake and pies while we stopping in Italy for a frittata, all you need to know about breakfast. Thanks to this, you will be out of excuse for a whole month, every day!

SAMPLE TABLE OF CONTENT AND SOME OF THE RECIPES:

Page 5: 10 Minutes Basic Frittata
Page 6: Fabio’s Scrambled Eggs / Italian Cheese Soufflé
Page 8: Apple Maple Pancake & Salty Crispy Bacon
Page 9: Blueberry & Buttermilk Pancake
Page 10: Sausage & Cottage Cream Cheese Pancake
Page 11: Banana & Pecan Pancake / Western Pancake
Page 12: Basic Waffle (that’s it just the waffle)
Page 14: Basic Crepes
Page 15: Cheddar Cheese & Vidalia Onion Pie
Page 18: Spinach & Chorizo Quiche
Page 19: Swiss, Green Onion & Prosciutto Quiche
Page 20: Eggs baked in Cheese Fondue
Page 21: Tarragon & Bacon scramble
Page 22: Seafood Quiche
Page 23: Eggs & Vegetable Casserole
Page 24: Pear & cheese Muffins
Page 28: Nutella Biscuits
Page 30: The Ultimate Cornbread / Cheese Bomb Biscuits
Page 31: Cornmeal & Pecan Muffins
Page 32: Honey & Cinnamon Butter / Banana Nuts Bread
Page 35: Apple & Cinnamon Bread


SPINACH AND CHORIZO QUICHE'
Ingredients:

½ lb bulk chorizo sausage
2 Tbsp of Bertolli Classico Olive Oil (or any other mild flavor olive oil)
½ lb cooked and squeezed spinach, finely chopped
1 cup mild cheddar cheese
1.5 Tbsp of sifted flour
1 cup of fresh chopped parsley
1 unbaked dish pie shell (1 to 1.5 inch deep)
3 eggs, beaten
¼ cup of heavy cream
1 Tsp salt
½ Tsp black pepper

Directions:

Fully cook the sausage with the oil, salt and pepper.
Add the spinach and mix well.
Place into the pie shell and cover with the cheese and parsley.
Mix the eggs with the flour and the cream using a hand blender or a food processor.
Pour the eggs over the sausage mix in the pie shell.
Bake at 375 for 35/40 minutes.


SWISS, GREEN ONION AND PROSCIUTTO QUICHE
Ingredients:

1 unbaked dish pie shell (1 to 1.5 inch deep)
1 lbs of ground prosciutto (ask the person at the Deli counter to ground that for you or use your meat grinder is sitting in the cabinet for the past few years anyway, right?)
1 cup of chopped green onion
6oz of shredded Swiss cheese
1.5 Tbsp of flour
3 eggs, beaten
½ cup of basil leaf, roughly break apart with your hands
½ Tbsp of salt
½ Tbsp of fresh chopped garlic
Black pepper to taste
1 Tbsp of Extra Virgin Bertolli Olive Oil (or any oil with a good strong olive flavor)

Directions:

Using the olive oil and a pan, cook the green onion, the garlic and the prosciutto.
Spread these ingredients in the pie shell.
Mix all the other ingredients in a blender by pulsing few times and pour the mixture in the pie shell in order to cover the prosciutto and the green onion.
Bake uncovered at 375 for about 30/40 minutes.


EGGS BAKED IN 4 CHEESE FONDUE
Ingredients:

½ cup butter
½ cup flour
4 cups of milk
1 cup of Half&Half
1 cup of sharp cheddar cheese, shredded
1 cup of Swiss cheese, shredded
½ cup of grated parmesan cheese
Dash of paprika
8 eggs
Basil leaf, coarsely break with your hands or ceramic knife (to prevent oxidation)

Directions:

Melt the butter and stir the flour in very slowly until golden brown on low fire. Now you have a golden roux.
Add the milk and the Half&Half.
Let thicken up for about 10 minutes or until the Besciamel (the product of milk and the roux) can coat the back of a spoon.
Take out from fire and stir all the cheeses in.
Pour the cheese sauce into a non-stick casserole.
Once the cheese sauce start to set cause is cooling down, (about 5 minutes) break the eggs in it keeping them distant from each other and keeping the eggs from breaking.
Bake at 350 for 20 30 minutes or until the eggs white is done.

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