Category: Breakfast

Sausage & Egg Breakfast Tacos

Posted on by dreamingoffood

A little over a year ago I posted a recipe on how to make potato & egg breakfast tacos. To my surprise, this is the most watched video on my YouTube channel. So I am going to try to share more recipes on how to make other varieties of breakfast tacos, and I hope you will enjoy this! 🙂 There are three basic steps, make tortillas, make the filling, and put the filling in the taco. 🙂 Oh yeah, and eat the taco hehe

So sausage & egg tacos are no different. You can start by making tortillas, or cooking the sausage, whichever you prefer. You can even warm up the tortillas as the last step. I wrote a recipe (below) on how I make these tacos and made a video to go along with it. I hope you like this recipe, and I do encourage you to either buy freshly made tortillas and salsa, or make homemade tortillas and salsa, it makes a huge difference in flavor.

The recipe makes 3 tacos, but just remember you need 1 egg per taco, and 1 sausage link per 3 tacos, so if you want to make more tacos then just make more eggs and sausages according to how many tacos you want to make. 🙂 I hope that makes sense!

Untitled design (1)

 

Print

Sausage & Egg Breakfast Tacos

Course Breakfast
Cuisine Mexican
Servings 3

Ingredients

  • 1 smoked beef sausage e.g. kiolbassa, opa's, kålpølser
  • 3 eggs
  • 3 flour tortillas
  • butter
  • salt
  • pepper
  • salsa optional

Instructions

Sausage

  1. Cut sausage into medium/small chunks.

    2. Cook sausage in a preheated pan set at a medium heat setting, you can add a bit of oil to help it toast.

    3. Remove cooked sausage from pan and place in a bowl/plate lined with a paper towel to drain the fat.

Tortillas

  1. Place tortilla in a preheated pan set at a medium/high heat setting.

    2. Flip over when it bubbles a bit, and cook the other side.

    3. Set cooked tortillas in a tortilla warmer or covered with a kitchen towel to keep warm.

Breakfast Tacos

  1. Crack eggs in a bowl, add salt and pepper, and whisk/stir together.

    2. In a preheated pan set at a medium heat setting, add a knob of butter.

    3. Once the butter has melted, add in the eggs to cook.

    4. When the eggs start to firm around the edges, stir together to scramble.

    5. Add in the cooked sausage when the eggs are almost cooked but still a bit wet.

    6. Remove from heat while stirring the sausage in the eggs to prevent the eggs from over cooking and drying out.

    7. Then, set a tortilla on a plate, and place some sausage/eggs in the center.

    8. Add Salsa

    9. Fold the taco and wrap in foil to keep warm, or just eat as is.

    10. Continue these steps until all the tacos have been made.


French Toast

Posted on by dreamingoffood

French Toast is commonly served as a breakfast food in the United States, and is a dish made in other countries as well. I think the more common way to eat french toast in the U.S. is with powdered sugar and honey on top, but my mom always made it with cinnamon & sugar as the topping, so that is the recipe I am sharing today. 🙂

French Toast is basically a slice of bread, dipped in egg, milk, vanilla, and cinnamon, fried in a pan, with sprinkled cinnamon & sugar on top. It is actually very easy to make, and can be made with whatever bread you think might be good. I got a little bit fancy here and made it with leftover homemade cinnamon swirl bread. Sounds like a cinnamon overload, but it really wasn’t. 🙂

The recipe is below. It makes 3 servings, but if you have a large family, you can easily double or triple the recipe. As far as the cinnamon & sugar topping, just sprinkle the amount you want on top of the bread, you don’t have to use the entire amount for three slices of bread. I usually just have some already mixed up on hand.

If you want to see a video on how I make French Toast, click here! 🙂

Let me know in the comments, how do you like to eat French Toast? 🙂

 

Print
French Toast

Yield: 3

French Toast

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • butter for cooking
  • Cinnamon & Sugar Mixture
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Mix together egg, milk, vanilla, and cinnamon in a shallow bowl.
  2. Dip bread in egg mixture (5 seconds each side), and place in a preheated frying pan set at a medium heat setting.
  3. Cook 2 - 3 minutes per side or until toasted.
  4. Continue until all the bread has been cooked.
  5. Then, lay the bread on a flat clean surface or on plates to be served, and sprinkle on the cinnamon & sugar topping.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.dreamingoffood.dk/index.php/2017/09/15/french-toast/

Brazilian Cheese Bread (Pão de Queijo)

Posted on by dreamingoffood

One of the best things about living abroad as a foreigner is that you get to meet people from all over the world. You learn about different cultures, languages, and food through these new people you meet that you might not otherwise know. One of my friends in Denmark is from Brazil, and one day she made Pão de Queijo for me. It is a Brazilian cheese bread that is typically made with cheese, tapioca flour, egg, milk, and some kind of oil. It is a really popular snack in Brazil and can even be found at supermarkets, and bakeries. It can be eaten for breakfast as well as just as a snack. It has a very unusual texture. The outside is crunchy, but the inside is soft, and has this cheesey firm gooeyness to it that is hard to describe, but really tasty. They are like these little light puffs of cheese. 🙂

IMG_20160930_174254_1

There are several different methods and variations of ingredients to making Pão de Queijo, as I found out by searching for a recipe online. Some people blended all of the ingredients together in a blender, poured the very liquidy batter into mini muffin tins, and baked them. Some people used mozzarella cheese or cheddar, some cooked the ingredients before baking and some didn’t, but I wanted to make them like my friend did. She used parmesan cheese, and formed the dough into balls before baking them. Rather than ask her for the recipe (since I think she just googled it) I just searched for one online as well. I found a recipe similar to hers here. 

I decided to make half of the recipe, and I substituted salted butter for oil. I also reduced the salt. So this is the recipe I came up with in the end and the Pão de Queijo came out perfectly. Try it out if you want, and remember that they are best eaten warm. :o)

Print
Brazilian Cheese Bread (Pão de Queijo)

Yield: 12

Brazilian Cheese Bread (Pão de Queijo)

Ingredients

  • 1/2 cup whole milk
  • 57 grams butter
  • 1/4 tsp salt
  • 1 - 1 1/4 cups tapioca flour/starch
  • 1 egg
  • 3/4 cups parmesan cheese

Instructions

  1. In a small pot, combine milk, salt, and butter. Then, bring it to a gentle boil.
  2. Remove pot from heat.
  3. Stir in the tapioca flour, and mix until combined.
  4. Cool for about 15 minutes.
  5. Then, add the egg to the flour mixture, and mix until combined. You might have to use your hands
  6. Next, stir in the cheese, and add more flour, if needed. Again, you might have to use your hands to make sure it is well mixed.
  7. Then shape the dough into balls, and place on a baking sheet lined with baking paper.
  8. Bake for 25 - 30 minutes at 350F/176C.
  9. Serve warm.

Notes

When shaping the dough into balls, you might want to lightly oil your hands to prevent sticking.

Also, I thought the dough was too wet so I added more tapioca flour so it was easier to handle bringing the total amount of flour used to around 1 1/4 cups. I think if you add too much flour (so the dough is very dry) then the dough will be over worked and end up too hard once baked. So the extra amount of flour I added made the dough still wet but easier to handle and shape into balls.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.dreamingoffood.dk/index.php/2016/10/01/brazilian-cheese-bread-pao-de-queijo/

If you live in Copenhagen, Denmark you can find tapioca starch/flour at Kabul Market outside Central Station. I could not find it when I was there so I had to ask and it’s no wonder I couldn’t since it’s mostly written in Thai? 🙂 I don’t know. It looks like this:

 

IMG_20160930_160531_1

Hope you like them. Pretty easy to make. This was my first time making them and I imagine the next time will be easier. 🙂 I also made a video which I will upload soonish.

Swedish Cinnamon Bread (Klippt Kanellängd)

Posted on by dreamingoffood

This morning I made Klippt kanellängd for breakfast. It is a Swedish pastry made with cinnamon, butter, milk, egg, sugar, salt, and cardamom. You roll it out, add a cinnamon filling, and roll it back up like you are making cinnamon rolls, except, you then take a pair of scissors, and cut the dough to make it’s signature design. It’s a really pretty bread. The name translates literally as long cut cinnamon….so I just renamed it to Swedish Cinnamon Bread hehe.

There is a similar pastry in Denmark called Kanelstang (Cinnamon Stick) but the ingredients are a bit different, and there’s a sweet icing on top. I don’t mind sweet things, but I am just not a fan of this sweet icing found on top of several Danish pastries. It is way too sweet, it hurts hehe.

Anyways I found this recipe on a Swedish website, and translated it below. I changed some of the steps, and doubled the filling recipe. So my version of this recipe is what is listed below. This was the first time I made this bread, and it turned out really pretty, and so good, but needed more filling, as the cinnamon sugar flavor was a bit too mild for me.

For the topping I just sprinkled the top of one with a coarse sugar found in Sweden called pearl sugar, but you could put chopped almonds on top, or powdered sugar (after it’s baked) like the recipe suggests. I also made the dough the night before, and let it rise at room temperature, then put it in the fridge to rise over night. That way I could make this bread for breakfast the next morning. So when I woke up I took the dough out of the fridge to let it come to room temperature, then continued the recipe after a couple of hours.

I hope you like this recipe. :o)

 

DSC03072

Print
Swedish Cinnamon Pastry (Klippt Kanellangd)

Swedish Cinnamon Pastry (Klippt Kanellangd)

Ingredients

    Dough
  • 25 g fresh yeast or 2.5 tsp dry yeast
  • 3 ½ dl milk, lukewarm
  • ¾ dl granulated sugar
  • 1 pinch of salt
  • ¾ tsp ground cardamom
  • 1 egg
  • 75 g butter, unsalted
  • 9 - 11 dl flour
    • Filling
  • 80 g butter
  • 1/2 dl granulated sugar
  • 4 tsp ground cinnamon
    • Glaze
  • 1 egg, beaten
  • powdered sugar (optional)
  • pearl sugar (optional)
  • 3/4 dl chopped almonds (optional)

Instructions

  1. Dissolve yeast in a cup with lukewarm milk.
  2. In a separate large bowl, whisk the dry ingredients together - salt, cardamom, sugar, and flour.
  3. Then, add the butter, and mix with your hands until it resembles bread crumbs.
  4. Then, pour the milk/yeast mixture, and egg into the bowl with the dry ingredients, and mix together until a dough starts to form.
  5. Knead the dough on a clean surface dusted with flour until it is smooth, about 5 minutes.
  6. Cover the dough, and let it rise for 45 minutes.
  7. Roll out the dough in a rectangle shape, about ½ cm thick. Spread the butter, for the filling, on the dough with a knife, and sprinkle cinnamon and sugar on top.
  8. Cut the rectangle in half.
  9. Roll each rectangle (like you are making cinnamon rolls) and place each rolled dough (with space between them) on a baking sheet lined with baking paper.
  10. Take a pair of kitchen scissors and cut the rolls (about 13 snips or centimeter-thick slices) along the middle of each roll, but not too deep. You want each piece to still be attached to the bottom, about 1 cm thick.
  11. Then, drag each piece you cut to the side - left side, then right side, and continue alternating, pulling them a bit apart so each piece is bent backwards.
  12. Brush each cinnamon pastry with beaten egg, and sprinkle with almonds (optional) or coarse sugar (optional).
  13. Cover it and let it rise for 30 minutes.
  14. Pre-heat the oven to 200 degrees C or 400 F.
  15. Bake the pastries at the bottom of the oven for 25 - 30 minutes.
  16. Let them cool, and dust with powdered sugar before serving, if you like.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.dreamingoffood.dk/index.php/2016/08/27/swedish-cinnamon-pastry-klippt-kanellangd/

How to make Potato and Egg Breakfast Tacos

Posted on by dreamingoffood

One of my favorite things to eat for breakfast are breakfast tacos. Something that surprisingly is unknown in most parts of the world, but in my hometown of San Antonio, Texas it is really popular. There are many varieties of breakfast tacos from sausage and egg, to bean and cheese, to chorizo and egg. One of my favorites are potato and egg tacos. Of course back home in Texas I usually would just dine in at my favorite Mexican restaurant or drive thru in the morning to pick up some breakfast tacos, but living in Denmark, I can’t do that. Instead I have to make them myself. It is actually pretty easy, although a little more time consuming, since I have to make the tortillas as well.

So I made a video showing you how I make potato and egg breakfast tacos here in Denmark. You can see it below.

Basically, all you do is fry potatoes, scramble eggs, mix it together, and put it in a tortilla. Top it off with some salsa, and you have yourself a potato and egg breakfast taco. :o) I made the tortillas homemade, and will upload a video on how to make homemade tortillas soon. In the mean time this is how I make potato and egg breakfast tacos. :o)

Print
How to make Potato and Egg Breakfast Tacos

How to make Potato and Egg Breakfast Tacos

Ingredients

    Fried Potatoes
  • potatoes (1 1/2 small potato per taco)
  • onion, for flavoring (half an onion should be enough)
  • frying oil
    • Scrambled Eggs
  • eggs (1 per taco)
  • salt
  • pepper
  • butter
    • Tortillas

Instructions

  1. First, wash the potatoes and peel (optional) and chop them into cubes.
  2. Next, season them with salt and pepper.
  3. Then, slice an onion into large chunks (this will be removed later). If you want to eat the onion with your potatoes then chop it more finely.
  4. In a small pot, fry the potatoes and onions together until tender. This should take about 10 - 15 minutes. The potatoes are not meant to be crispy, just cooked.
  5. Meanwhile, crack the eggs in a bowl, season them with pepper, and mix them together. Set the eggs aside until ready to use.
  6. Then, check if the potatoes are tender by poking a few with a knife. Remove the onions, drain the potatoes, and put the potatoes in a bowl lined with a paper towel, until ready to use.
  7. Melt butter in a frying pan on medium heat, then season the eggs with salt, whisk them, and add eggs to the frying pan. Let them sit for a little bit to cook, and then stir them together. Remove the eggs from the heat once almost cooked, and continue to scramble them.
  8. Then, add in the potatoes, and mix it altogether.
  9. Finally, spread some butter on a tortilla (optional), and put some potato/egg in the center of the tortilla.

Notes

Add in salsa, if you want, and that's it. I usually add salsa to mine but I didn't have any at the time. I hope you like this recipe!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.dreamingoffood.dk/index.php/2016/04/11/how-to-make-potato-and-egg-breakfast-tacos/