Mr. Crumb Stuffing Waffles with Fried Eggs

Image result for savory waffles umami girl

Photo Credit: Umami Girl, 2019.

 

 

For a change of pace this St. Patrick’s Day,  take a chance and try these savory waffles with cheddar made with Mr. Crumb Sage and Onion Stuffing™ . This dish works equally well for breakfast, brunch or dinner. Top with a fried egg and a dollop of sour cream and serve with a side of bacon and grilled tomatoes for a truly excellent meal.

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Adapted from
Mr. Crumb
February, 2019

Serves 6

Ingredients:
For the waffles:
Two  8-ounce (225g)  tubs of Mr. Crumb Sage and Onion Stuffing™
1 large egg, lightly beaten
2 ounces (50g) Kerry Gold Dubliner Irish Cheddar Cheese™
1 tablespoon  fresh chopped parsley
1/4 teaspoon dried thyme
Salt, to taste
Ground black pepper, to taste
Vegetable cooking spray

For the Eggs:
Large knob of butter
6 large eggs
Snipped fresh chives, for garnish

For Serving:
Cooked bacon, fried mushrooms, grilled tomatoes or sautéed spinach

 

Directions:
Preheat a waffle iron to a medium setting.

Place the stuffing in a large bowl, gently breaking up any large lumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened.

Stir in the cheese and add parsley, thyme and  salt and pepper to taste.

Divide the stuffing mix into six equal portions and shape each one into a patty about 1-inch thick.

Using vegetable spray, lightly grease the waffle iron. Add the patty to the waffle iron and cook for 2-3 minutes until crisp and golden. Transfer to a plate lined with kitchen paper and cover with foil to keep warm. Repeat with the remaining patties.

Heat a large cast iron skillet on medium high heat. Add the butter. When the butter has melted and the skillet is hot, fry the eggs until cooked to your liking.

To serve, place a waffled on a plate and top with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.

Enjoy!

 

Cook’s Notes:
Mr. Crumb Gourmet Stuffing is a product of Ireland and is cooked by hand in small batches by sautéing onions, herbs and spices in pure Irish Butter (made with milk from grass fed cows) before mixing in fresh breadcrumb. The product is available in the United States at Safeway and Albertson Supermarkets.

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Heart-Shaped Red Velvet and Cheesecake Puff Pastries

hearts puffed

Photo Credit: The Classic Catering People, 2017.

For me, cooking and baking is a true expression of love. And with Valentine’s Day right around the corner I can’t think of a better way to express love by treating the special people in my life with this delightful scrumptious dessert.

Adapted from
The Classic Catering People
January 31, 2017

Makes 2 Pastries

Ingredients:
For the Red Velvet Filling:
1 cup graham cracker crumbs
4  commercially prepared red velvet cupcakes, without icing
1 sheet puff pastry
1 egg yolk

For the Cheesecake Filling:
1 1/2 8-ounce packages cream cheese
3/4 cup granulated sugar
2 eggs
2 teaspoon vanilla extract
6 ounces sour cream

Confectioners sugar, optional

Special Equipment:
Heart-shaped cookie cutters
Pastry bag with plain tip (#3 or #4 tip)

Directions:
Preheat the oven to 365 º F.

Line a cookie sheet with parchment paper and set aside.

In a large bowl using a hand mixer, beat the cream cheese and sugar together until smooth. Add eggs and vanilla; mix until smooth. Add sour cream; mix until combined.
Fill a pastry bag with the cream cheese filling and set aside.

Using a heart-shaped cookie cutter, cut 4 heart pieces out of the   puff pastry, to have a top and bottom for each heart.Layer half of graham cracker crumbs in a heart shape on top of the puff pastry, keeping it away from the edges.

Pipe a layer of cheesecake in a zigzag pattern on top of the graham cracker crumbs.

Crumble the red velvet cupcakes and sprinkle some on top of the cheesecake layer, covering the cheesecake as much as possible.

Pipe another layer of cheesecake filling on top of the red velvet cake, making sure to stay away from edges.

Place a puff pastry heart on top of the layers; line it up to meet the edges of the bottom heart. Using the same cookie cutter push down to cut the edges off the heart and seal the pastry together.

Brush the pastries with the egg yolk wash. Place the pastries on the prepared cookie sheet and place in the oven and bake until golden brown, turning over once.

Remove from the oven. Dust with a little confectioners sugar and serve with coffee, if desired.

 

Cook’s Notes:

If you prefer to bake a red velvet cake from scratch, please click here for the link to a great recipes. 

If you are using frozen commercially prepared puff pastry sheets, be sure to thaw them according to the directions on the package.

Substitutes for pastry bags
Plastic Sandwich Bag:Plastic sandwich bags are a popular substitute for pastry bags. They are useful because they are disposable, most homes have them and they are easy to handle. You can use zip-top bags, slider-tip bags or simple sandwich bags that have a fold-over top. Simply put the frosting in the bag and push it to one corner. Twist the top of the bag shut and place one hand at the back of the frosting. Snip the tip of the corner with a pair of scissors and begin piping. Begin with a small cut and gradually adjust if you want your pipes bigger. You can also snip the corner and place a metal pastry piper into the bag before you put the frosting in so that you can make designs.

Paper:You can use parchment, greaseproof or waxed paper to make a pastry bag. Simply cut the paper into a square. Then, fold it into a triangle by bringing one corner to the opposite corner. Roll the triangle into a cone so that the point will be where the frosting comes out. Tape the cone together. Add a metal piping tool and then the frosting. Fold the top of the bag down and begin piping. Paper is a popular substitute for pastry bags because most kitchens will have some variety of glossy paper.


Cranberry and Orange Scones

scones

Makes 1 Dozen

Ingredients:
For the Scones

3 1/4 cups all purpose flour
1/3 cup + 2 Tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup whole milk
1 1/2 cups dried cranberries
2 1/2 teaspoons orange zest

For the Glaze
1/2 cup confectioner’s sugar
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 tablespoon whole milk
2 teaspoons maple syrup

Directions:
Preheat oven to 425 º F .

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and mix in with your hands until dough becomes coarse crumbs. Stir in milk until the dry ingredients are just moistened. Mix and fold in the cranberries and orange zest.

Turn dough onto a lightly-floured work surface and knead gently until dough is no longer sticky.

Divide dough in half and gently form each half into a 7 inch circle, about 1 inch thick. Using a sharp knife, cut each circle into six even triangular pieces. Separate and set aside.

Place the scones on the lined baking pan. Bake for 10-13 minutes or, until tops are lightly browned. Remove from the oven and set aside.

In a separate bowl mix together confectioner’s sugar, orange zest, teaspoon lemon zest, milk and maple syrup to make the glaze. When the scones are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.

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